Grape Propagation Methods
The main method of grapes propagation is vegetative. This method has a distinctive disadvantage the annual planting of cuttings of the same grape plant leads to the whole planting material infected by viruses and diseases and consequently to decrease of its yield.
In Vitro propagation (micropropagation) of grapes is the only possible technology to provide a certified planting material, free from pests and diseases, which will provide an extension of vineyards operation and increase their productivity by 30-40%.
The benefits of grapes’ micropropagation
Production of disease-free planting material is possible only in scientific institutions or specialized laboratories, equipped with the appropriate equipment, using the latest biotechnology methods. One of them is the apical meristem culture method followed by micropropagation. In-vitro propagation of grapevines offers a range of advantages:
- Fast production of identical material. All of the plants maintain characteristics (big diameter, higher stem) of the superior tree that serves as a specimen and explant donor.
- Plants produced from tissue cultures develop much better
- Plants are free of pathogens
- Under in vitro conditions from one explant could be obtained more than 1 million plants annually.
Based on the information above, it is applicable to make the following conclusion: the method of micropropagation is the most efficient one for obtaining sufficient amount of certified planting material of grapes in the shortest period of time.
In Vitro propagation of grapevines comprises the following steps:
- Identification of explant in sterile conditions and planting it on artificial media;
- Cultivation of the explant in a climate room with temperature and light controller regimes;
- In Vitro propagation, comprising one or more passages;
- Rooting in vitro;
Transfer of regenerated plants from in vitro into non-sterile conditions (in vivo).
Disease and Virus-free grape plantlets
De Nova Agro offers disease- and virus free plantlets of grapes of the following varieties: Rizamat, Mercedes, Jupiter, Black Husaini, Cabernet Sauvignon, Chardonnay, Merlot, Riesling, Shyraz and others, , obtained by in vitro micropropogation.
Adaptation of plantlets was performed in the acclimatization room in sterile soil mixture. Plantlets are sold in pods with sterile soil mixtures.
The offered grapes sorts
Rizamat is a table- raisin grape variety with a period of ripening 125-135 days. Cherry cut open, vaulted with a rounded bottom.The leaves are medium sized, roundish, with five palms, weakly dissected, bottom bare. Flower varieties have bisexual. Bunches are large, conical, branched, medium density. Long, pink, cylindrical berries, with one side more brightly colored, have a weight of about 14 g crunchy fleshwith a dense texture. The skin is thin. The flesh is firm, crisp. The period from bud to full maturity in the vicinity of Samarkand 150 days if the amount of active temperatures 3000 ° C. Aging shoots good. Yields of 200-250 kg / ha. Frost resistance Rizamata weak resistance to mildew is low. For the harvest is recommended to maintain high quality for the vines Rizamat high agricultural background. Even amid the mass of emerging resistant varieties of grapes in the hands of competent winegrower Rizamata cultivation can be justified because of the color of berries, and presentation. Raisin grapes from different Rizamat elegant appearance and good taste.
Mercedes is exquisite dessert kind of black grapes, which belongs to seedless grapes. Bright black berries of large size with thick crispy pulp. The plant feels great on loamy and sandy soils. With proper care, it can also be grown on rocky, clay and gristly soils. You should know that on saline, waterlogged soils and those close to the surface where the ground water looms, the grapes will not grow. With regard to the care of grapes, the first 3-4 years it is necessary to carry out the mandatory procedure: the soil should be constantly loosen and weeds should be demolished; in order to prevent diseases, before the active growth, the plants are sprayed with Bordeaux mixture (3%); when the growing season begins, the grapes should be watered heavily. As the vine grows and gives the shoot, it should be formed. To adjust the optimum ratio of fertile and sterile shoots, it is recommended to pinch them off when they reach a length of 10-15 cm. When the shoots grow to a length of 50-80 cm, the first year they are tied to stakes, and next year they are winded to the trellis up in the right direction.
Black Husaini is a high-quality table grape of average maturity. It is found in Uzbekistan and Turkmenistan. Leaves are medium, roundish, with three and five palms, weakly dissected. Hermaphroditic flower. The clusters are medium, narrowly conical, friable. Berries are large, oblong-oval, blue-black, with a thick glaucous bloom. Peel is thick. The pulp is juicy. The period from bud burst to full maturity in the area of Tashkent accounts for 130-140 days with a sum of active temperatures reaching 2700 ° -2800 ° C. Shoots maturation is good. Bushes are semi-vigor. Yields reaches of 60-70 kg / ha line. Sort can be affected by powdery mildew. To form a high-quality crops, large amounts of long-term timber is required. Trimming is long, reaching 8 – 12 holes, there should be 25% replacement holes (due to low fruitfulness general and particularly the lower renal). Maximum load – no more than one raceme for one shoot. The first harvest can be obtained on the 4th-5th year. It requires a lot of heat and sun. Variety is not adopted to the poor, thin, dry soils. Afraid of spring frosts. It should be planted in areas protected from the wind. In winter, it is required to carefully shelter the grape.
Chardonnay is a green-skinned grape variety used to make white wine. It originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. In cool climates, Chardonnay tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Chardonnay is an important component of many sparkling wines around the world, including Champagne. Some other characteristics of Chardonnay wines are high acidity, golden colors, its full body, its easy smoothness and a velvety feel in the mouth. Chardonnay’s intrinsic blank canvas quality also allows its flavors to be dramatically affected by differences in soil, climate, and vineyard practices. Chardonnay grapes are relatively hardy and are able to survive in a variety of environments. Chardonnay is an aggressive plant, quickly growing very large leaves to take in the sun’s energy. The production of large leaves, though, takes energy away from the production of grapes, so vintners have to be aggressive themselves in trimming back the leaves and stressing the vines so that they produce more and better grapes. Chardonnay buds early and needs a moderately long growing season, but responds best to cool locales and is considered a Winter-hardy variety and does well over a fairly broad seasonal temperature average of between 56° and 65° F. Chardonnay vines are naturally vigorous and consistently produce fairly large crops, but overcropping results in bland-tasting wine. Berries are relatively small, thin-skinned, fragile, and oxidize easily. This makes chardonnay somewhat more sensitive to winemaking techniques and more difficult to handle from harvest to bottling than most other grape types.
Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. Merlot grapes produce a red wine with flavors and aromas of black cherry, berries, plum, chocolate, and some herbs.Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin. Merlot grapes are identified by their loose bunches of large berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin and fewer tannins per unit volume. It normally ripens up to two weeks earlier than Cabernet Sauvignon. Also compared to Cabernet, Merlot grapes tend to have a higher sugar content and lower malic acid. Merlot thrives in cold soil, particularly ferrous clay. The vine tends to bud early which gives it some risk to cold frost and its thinner skin increases its susceptibility to the viticultural hazard of Botrytis bunch rot. The vine can also be susceptible to downy mildew (though it has better resistance to powdery mildew than other Bordeaux varieties) and to infection by leafhopper insect varieties.Water stress is important to the vine with it thriving in well drained soil more so than at base of a slope. Pruning is a major component to the quality of the wine that is produced with some producing believing it is best to prune the vine “short” (cutting back to only a few buds).
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. In cool climates (such as many German wine regions), Riesling wines tend to exhibit apple and tree fruit notes with noticeable levels of acidity that are sometimes balanced with residual sugar. A late-ripening variety that can develop more citrus and peach notes is grown in warmer climates (such as Alsace and parts of Austria). In Australia, Riesling is often noted for a characteristic lime note that tends to emerge in examples from the Clare and Eden Valley in South Australia. Vine yield can vary considerably by climatic region, site influences, and cultural practices. Crop size can range from 4 to 8 tons per acre. Riesling tends to overcrop when it is grown on deep, fertile sites.
Syrah, also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. DNA profiling in 1999 found Syrah to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche. The style and flavor profile of wines made from Syrah is influenced by the climate where the grapes are grown with moderate climates tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and flavors of blackberry, mint and black pepper notes. In hot climates, Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allow the wines produced from the grape to have favorable aging potential. Syrah/Shiraz flavors and aromas include peppers, berries, currants, and even chocolate. Bushes are semi-vigor. The leaves are medium, roundish, with three and five palms, weakly dissecte. Hermaphroditic flower. Bunches are of average size, cylindric, of average density. Weight of the bunch – 100-115 grams, while the number of them on the vine -. 2-3 pcs. Barriers are medium, slightly-oval, have a blue-black color, even with the purple tint and wax coating. Resistance to fungal diseases in of satisfactory grade. Productivity is low. The grapes ripen good, but if they are not harvested to long, the grapes lose aroma and acidity, and if the crop more than the norm, and the tannins. This variety should be planted in places, sheltered from the drought and windy, as branches are very fragile. The grape loves poor and reveals well its potential on them.