Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 15 ISSUE 3
Written by Eugeniu ALEXANDROV
Development of culture of the vine during of his evolution has multiple known methods to improve, such as the natural selection or directed (intraspecific, interspecific, clonal, genetic engineering, etc.). A desideratum of the wine world science and practice remains to be the getting of vines varieties for quality, absolutely resistant to attack by phylloxera (root and leaf). The process of obtaining distant hybrids, just like any cross varieties of Vitis vinifera L. with representatives from the donor species of qualities necessary (resistance to diseases and pests winter low temperatures etc.) can bring to the changing spectrum of chemical compounds and biochemical responsible for the aroma, color and taste of berries, juice and wine obtained. According to the European Union requirements in the production of the wine products, chemical composition of the raw material must meet certain strict requirements. Therefore, the current remain the problem of obtaining new varieties of vines agro-biological characters that meet the maximum requirements for table grapes using fresh consumption and for industrial processing to those intended (juices, concentrates, wines, spirits ).
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