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Article

Comparison between the Grape Technological Characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa

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LEPL Scientific-Research Center of Agriculture, 6 Marshal Gelovani Ave, 0159 Tbilisi, Georgia
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Faculty of Viticulture and Winemaking, Caucasus International University, Chargali Street 73, 0141 Tbilisi, Georgia
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Faculty of Agrarian Sciences and Biosystem Engineering, Georgian Technical University (GTU), 17, David Guramishvili Ave, 0192 Tbilisi, Georgia
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Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Department of Agricultural and Environmental Sciences—Production, Landscape, Agroenergy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Laboratorio di Coltivazioni Arboree, DiSTeBA (Dipartimento di Scienze e Tecnologie Biologiche e Ambientali), Università del Salento, Via Provinciale Monteroni, 73100 Lecce, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Gianluca Allegro, Ilaria Filippetti and Alain Deloire
Agronomy 2021, 11(3), 472; https://doi.org/10.3390/agronomy11030472
Received: 11 January 2021 / Revised: 26 February 2021 / Accepted: 27 February 2021 / Published: 4 March 2021
Wine has been produced in Georgia since the 6th millennium BC. The processes of cultivar selection and breeding started with wild grapes Vitis vinifera L. ssp. sylvestris Gmel. and included multiple introgression events—from the wild to domestication. This article aims at improving the knowledge concerning the history of winemaking through a comparison of the Vitis vinifera subsp. sylvestris and subsp. sativa. Grapes of Vitis vinifera subsp. sylvestris were grown in an ampelographic collection and vintages 2017–2020 were analyzed. The obtained data were compared to a wider dataset available in literature concerning Vitis vinifera subsp. sativa, demonstrating the central role of grape morphology in the domestication process. This evidence suggests that the technological value of the cultivars played an important role in the selection process. In vintages 2017, 2018, and 2019, wines were produced with Vitis vinifera subsp. sylvestris grapes and compared with Cabernet Sauvignon and Saperavi vinifications. For all the vintages, the fermentations took shorter time for wild grape, despite the highest content of total phenols. Learning from the past, Vitis vinifera subsp. sylvestris might still be an interesting genetic resource for future breeding programs. Furthermore, the possible combination of wild and domesticated grapes can make possible the production of wines with long ageing, exalting their own characteristics. View Full-Text
Keywords: wild grapes; Caucasus; Neolithic wines; genetic resources; grapevine domestication; viticulture; winemaking wild grapes; Caucasus; Neolithic wines; genetic resources; grapevine domestication; viticulture; winemaking
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MDPI and ACS Style

Maghradze, D.; Kikilashvili, S.; Gotsiridze, O.; Maghradze, T.; Fracassetti, D.; Failla, O.; Rustioni, L. Comparison between the Grape Technological Characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa. Agronomy 2021, 11, 472. https://doi.org/10.3390/agronomy11030472

AMA Style

Maghradze D, Kikilashvili S, Gotsiridze O, Maghradze T, Fracassetti D, Failla O, Rustioni L. Comparison between the Grape Technological Characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa. Agronomy. 2021; 11(3):472. https://doi.org/10.3390/agronomy11030472

Chicago/Turabian Style

Maghradze, David, Shengeli Kikilashvili, Olan Gotsiridze, Tamar Maghradze, Daniela Fracassetti, Osvaldo Failla, and Laura Rustioni. 2021. "Comparison between the Grape Technological Characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa" Agronomy 11, no. 3: 472. https://doi.org/10.3390/agronomy11030472

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