EVALUATION OF WINE GRAPE GENOTYPES BY NATIONAL RESEARCH CENTRE FOR GRAPES AT THEIR FARM AT PUNE, MAHARASHTRA, INDIA

Twenty exotic and 3 indigenous wine varieties were evaluated for their growth, yield and fruit quality at the experimental farm of the National Research Centre for Grapes, Pune, India.
Among the 14 red varieties, maximum fruit yield was recorded in Pusa Navrang (19 t ha^-1) followed by Convent Large Black (18.47 t ha^-1) and Shiraz (17.87 t hac^-1). Cluster to cane weight ratio varied significantly among varieties; however, cluster to cane weight ratio was minimum in Champanel (0.29), a V. champini red cultivar and maximum in Ugni Blanc (7.56), a white wine variety.
Juice yield in hectoliter ha^-1 varied significantly among the varieties.
Ugni Blanc recorded the maximum juice yield of 208.8 hectolitres ha^-1 (hl ha^-1) followed by Chenin Blanc (202.3 hl ha^-1), Grenache (178.9 hl ha^-1) and Carignane (178.7 hl ha^-1). Whereas, juice yield was low in cvs.: Champanel (17.9 hl ha^-1), Sangiovese (33.1 hl ha^-1), Chardonnay (40.8 hl ha^-1), Pinot Noir (41.3 hl ha^-1) and Black Prince (58.3 hl ha^-1). Highest TSS of the must was noticed in Pinot Noir (24.80 °Brix) followed by Merlot (23.10 °Brix) and Cabernet Sauvignon (22.20 °Brix). Must TSS was generally recorded low among white varieties except in Sauvignon Blanc (20.80 °Brix) and Vermentino (20.60 °Brix), musts of Chardonnay (18.0 °Brix), Chenin Blanc (18.50 °Brix) and Clairette (17.80 °Brix) were low in TSS, whereas Ugni Blanc (19.8 °Brix) and Garganega (19.60 °Brix) recorded moderate high TSS. Acidity of the must varied between 4.25 g L^-1 in Pinot Noir to 6.40 g L^-1 in Saperavi, while in white varieties it was varied between 3.39 g L^-1 in Angur Kalan and 5.48 g L^-1 in Garganega.
Must pH varied between 3.0 (Carignane) and 4.95 (Arka Trishna) among red varieties, while it was varied between 3.07 in Garganega and 3.69 in Sauvignon Blanc.
Based on juice yield and must quality parameters cvs., Shiraz, Cabernet Sauvignon, Merlot, Zinfandel and Pusa Navrang among red varieties and Sauvignon Blanc, Ugni Blanc, Vermentino and Garganega among white varieties are recommended for commercial wine production.

International Symposium on Grape Production and Processing

G.S. Karibasappa, P.G. Adsule

wine varieties, fruit yield, juice yield, TSS, acidity, must quality, plant vigour, cluster to cane weight ratio, bunch and berry characters

https://doi.org/10.17660/ActaHortic.2008.785.65