Recommended resistant grape variety Traminette for quality winemaking

Abstract

Тhe purpose of the variety study of the introduced white wine grape variety Traminette, originate at Cornell University, New York, USA in 1965, was to analyze the feasibility of its cultivation in the conditions of the northern zone of the industrial viticulture of the Russian Federation, for which the next objective were set: study in concrete soil and climatic conditions agrobiological and economically valuable characteristic and properties of the Traminette variety, such as yield, plasticity, resistance to biotic and abiotic environmental factors, as well as assess the quality of the resulting dry wine. To facilitate the identification of this variety, we made an ampelographic description according to the leading features. Тhe study was carried out in 2019-2021 according to the methods generally accepted in viticulture and winemaking in the grafted nursery of the Novocherkassk Experimental Field of the All-Russian Research Institute named after Ya.I. Potapenko for Viticulture and Winemaking – Branch of Federal State Budget Scientific Institution «FRARC» (Novocherkassk, Rostov Region). Тhe plantations are non-covered, non-irrigated, grafted, obtained by green grafting on the planted rootstock Oppenheim CO-4, planting scheme 3×1.5 m, medium-bole bush fan-shaped, medium pruning (4-6 buds left on the spoor). Тhe technology of cultivation of vineyards is standard and generally accepted. Тhe white wine variety Traminette of early-medium terms of grape ripeness, according to the variety study in the conditions of Novocherkassk, demonstrated winter hardiness sufficient for non-covering vineyards (the average long-term percentage of bud break is 79.8 %), high yield (10.2 t/ha), and increased resistance to fungal diseases (powdery mildew, downy mildew – 3.0, botrytis 1.5), excellent points for assessing dry wine material (8.7). All this makes the Traminette variety promising for use in industrial production in non-covering culture, with a decrease in the number of sprays compared to classical varieties, to obtain high quality wines.