Grape cultivar cultivation

Table 20.11. Cultivation of important grape cultivars in Germany...

Country Grape cultivar Comments about cultivation area and quality... 

White currants A variant of the red currant sometimes described as the "connoisseur s currant," cultivated white currants are known to date back at least to the 1920s, although some of the newer cultivars, such as White Grape and White Pearl, are also the best. 

The advantages of the V. labrusca and V. rotundifolia varieties were their resistance to the ubiquitous fungus diseases and to winter killing. To a large extent, the V. labrusca hybrids had similar characteristics. Their disadvantage was their strong flavor, especially of the V. labrusca cultivars and some of its hybrids. These grapes and their wines had what came to be called a foxy flavor. The European settlers, accustomed to the milder flavors of the V. vinifera varieties, found it difficult to cultivate a taste for this foxy flavor. Some of the labrusca hybrids had low resistance to phylloxera. 

Zimmerli and Dick (1996) pointed out that apart from climatic differences, different practices in grape cultivation (e.g., use of pesticides or different cultivars, and wine making) may influence the ochratoxin A concentration in wine. The latter include time and condition of storage of harvested grapes, type of maceration, and time and temperature of fermentation. 

Nitria, Vah and Hron are cultivars of the Cabernet type. It is recommended to cultivate them together. The combination of these cultivars makes wine of the Bordeaux type. In spite of high yields, these cultivars produce grapes with high soluble solids content. They show a pronounced, fruity aroma and fine subtones that originate from the presence of methoxypyrazines. 

Grapes of Muskat Moravsky (Figure 10.1(b)) are of medium to large in size. The colour of berries is yellow or yellow-green. This cultivar may be cultivated in localities with very different ecological conditions. Its growth characteristics are very good. Wine shows a marked muscat aroma with citrus subtones and fresh acid. 

Until the middle of the 1900s, Brazilian viticulture was restricted to the cultivation of American grapes under temperate and subtropical climates in the South and Southeast. After the spread of Isabella from 1830 to 1840, other American cultivars became popular, such as Herbemont, Concord, Ives, Seibel 2, White Niagara, Rose Niagara and Jacquez. In the 1970s, the Brazilian white wine market was supported by Seyve Villard 5276 and Couderc 13, while the red wines were mainly made from Ives (synonym Bordo) and Concord (Camargo et al., 2012c). 

Regarding wine grapes, the program has developed the cultivars Rainha (lAC 116-31) and Mdximo (lAC 138-22), interesting commercial choices for the states of Sao Paulo and Espfrito Santo, where they are currently employed to make white and red vinifera -type wines, respectively. The cultivation areas of those cultivars have remained stable in the country (Camargo, 2008). 

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