The perspective and the ampelodescriptor characteristics of the Khindogny grape variety

PDF READ READ

There is given the information on the ampelodescriptive, morphological, biological, technological specifications, the structure of the populations, the variations and diversities of the ancient valuable wine grape variety Khindogny that originates from Karabakh – one of the traditional viticulture regions of Azerbaijan. Morphological, biological, technological traits of the variety were studied according the modern protocols and methodics proposed by the International Organization of Vine and Wine (OIV), and on this basis the ampelodescriptor traits of the variety were determined. In the course of the study there were studied the productivity, growth and development of the shoots, resistance to the diseases and the pests, eno-carpological and enochemical indicators of the bunches and berries of the Khindogny variety. To determine the direction of the use and the technological suitability of the yield, there were uvologically evaluated the 21 bunches and the berries, the wine made of this variety underwent the physical and chemical analizes with the use if the modern methods. There was conducted the intrapopoulational evaluation of the diversifications of the Khindogny variety, and chosen several biotypes and clonal variations, their distinctive traits were determined and described, the morphological, biological and technological specifications of each biotype and clonal form were studied separately. For determination of the prospects, qualitative and quantitative characteristics of the Khindogny variety, there was realized the comparative evaluation with the local Matrasa variety and the introduced – Cabernet Sauvignon. The prospects of the Cabernet Sauvignon variaty turned to be relatively low – 5.78 points, that of the Matrasa variety made 6.70 points, and of the Khindogny variety – 7.22 points. The reason of the superiorityof the Khindogny variety is in it`s high productivity and quality indicators (productivity - 9, K1- 7, K2- 7, sugar content - 9, titrated acidity - 7).