Budeshuri tsiteli

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in industrial conditions. In the climate conditions of Kakheti,
 
in industrial conditions. In the climate conditions of Kakheti,
 
Tsiteli Budeshuri- with its remarkable taste -is significantly
 
Tsiteli Budeshuri- with its remarkable taste -is significantly
different from Kartlis Tita, Gorula, Tskhenisdzuzu and Sirgula,
+
different from Kartlis Tita, [[Gorula]], Tskhenisdzuzu and Sirgula,
 
which are considered to be the best of the table vine type
 
which are considered to be the best of the table vine type
 
assortment of Eastern Georgia.
 
assortment of Eastern Georgia.

16:50, 14 დეკემბერი 2018-ის ვერსია

Tsiteli Budeshuri

Tsiteli Budeshuri – is a local, rarely spread, but prospective vine type as it gives table wine of good quality.

Among the population, Tsiteli Budeshuri is also known as Black Budeshuri. It is mentioned by these two names in special literature (Professor S. Cholokhashvili), and in older sources (I. Tabidze, 11) it is known as Tsiteli Budeshuri. So we consider it reasonable to describe the type by its old name, yet the color of the berry is neither red nor black; at the beginning of ripening it is light pink and at the end, dark pink.

Tsiteli Budeshuri is a local vine type. It originates from the local hearth of cultural vine type formation. According to the ecological-geographic classification, which was made by Professor A. Negruli, it belongs to the prol. pontica, subprol. georgica Neg. group. By main morphological features, Tsiteli Budeshuri is totally different from White Budeshuri; it is a totally different, independent vine type. It shares the name Budeshuri probably due to the similar shape of the berries.

Sulkhan-Saba Orbeliani, in his dictionary, describes Budeshuri as a grape with oblong berries. By other morphological features it has nothing more in common with White Budeshuri.

I. Bakhtadze (11) mentioned Tsiteli Budeshuri with the vine types of Western Georgia and, according to academician Iv. Javakhishvili (9), it was spread in Meskheti. In Meksheti (the village of Gurkeli), we can presently find a few Tsiteli Budeshuri cultivated at height, but it is white, not red. In the past, in Meskheti, Tsiteli Budeshuri was also spread, but because the population of this area converted to the Muslim faith and there was a resettlement of the inveinenous population, Tsiteli Budeshuri, as with other vine types, did not survive to the present day.

According to the data of S. Orbeliani (4), I. Bakhtadze (11) and Iv. Javakhishvili (9), Tsiteli Budeshuri must be considered as a local type. It seems quite an old type, because in the 17th century it was well known and widespread. We have good reason to believe that it must have been cultivated even a few centuries earlier in Georgia.

Presently, Tsiteli Budeshuri is only cultivated in Eastern Georgia, mainly in Kakheti; its distribution area being Telavi and Gurjaani, where we see Budeshuri as a few vines on collective farmer’s personal plots.

In ancient times, the distribution area of Tsiteli Budeshuri was wider. It was spread in almost every region of Georgia. I. Bakhtadze (11) mentioned its distribution in the ex-province of Shorapani. Academician Iv. Javakhishvili (9) and Sulkhan- Saba Orbeliani (4) mentioned it in Mtskheta.

Despite the past spread of the type, it is unlikely that it occupied large territories. In fact, it is reasonable to consider that it was spread as little vineyards with a few hundred vines on personal plots. This circumstance can be explained by the non-industrial distribution of types producing table grapes, which was spread as a determined number for eating and decoration of the table. From this derived the common name for table grapes: Satvalio and Sagobo. On the other hand, in almost every region of Georgia, industrial vine types often became table grape types and still remain so. In Eastern Georgia, the table grape was replaced by Rkhatsiteli, Chinuri, Mtsvane and, in Western Georgia- , Kamuri Tetra, and Aladasturi.

As a result of long-term comparative studying of Tsiteli Budeshuri, it is considered by us to be of the relatively high qualitative table grape types.

With its beautiful external appearance and pleasant taste, it is significantly different from the table grape types of Western Georgia. It has been studied and reproduced to be introduced in industrial conditions. In the climate conditions of Kakheti, Tsiteli Budeshuri- with its remarkable taste -is significantly different from Kartlis Tita, Gorula, Tskhenisdzuzu and Sirgula, which are considered to be the best of the table vine type assortment of Eastern Georgia.

Tsiteli Budeshuri is presently widespread and has been widely examined on the testing plot in Vazisubani and on reproductive plots in Telavi.

According to a resolution of the SSR Ministry Council of Georgia, Tsiteli Budeshuri, Kartuli Saadreo, Kisi and clones of industrial vine types of Kakheti have been transferred for wide industrial examination to be cultivated in the Soviet farm of Samtredia.

Accordingly to the above mentioned, testing vineyards of Tsiteli Budeshuri were cultivated on the Soviet farms of Dighomi and Samgori.

სარჩევი

Botanical description

This type was botanically described on the testing base of the Institute of Viticulture and Enology in the village of Vazisubani. (Gurjaani district).

The young sprout

The crown and first two yet-to-expand leaves of young sprouts are 15 - 20 cm length, are covered with thick web-like hairs and have a grayish white color with pinkish lace around the leaves and crown. Leaves located lower down have less down on the upper side and take on a yellowish-green color with pinkish hue, and on the underside they remain downy and grayish-white.

The one-year shoot

In autumn, at the time of full grape-ripening, the color of one-year shoots is yellowish-red with a pinkish hue. The length of the space between axils is 10 - 12 cm; the axils are well depicted and have a darker color than the space between them and noticeable stripes.

The leaf

Middle leaves of the shoot (9 - 12) are larger than average (22 x 20cm), and are rounded or slightly oval. More often leaves are three-lobed, rarely five-lobed. They are slightly divided or almost undivided. The surface of the leaf is smooth, rarely is it curled. The angle of middle lobe is blunt.

Upper incisions are averagely deep and lyre-like, rarely like an intruded angle. Sometimes upper incisions are closed and have an egg-like eye with a rounded base which is rarely one-toothed.

Lower incisions are less developed, often open with a lancet-like or intruded-angle shape, and rarely do we see lyre-like shapes with narrow-throated intruded-angle incisions.

Incisions of the petiole are often open, arch-like and square-shaped, with rounded basis; rarely, they are lyre-like with pointed or rounded basis. The straight arch-like incisions of the petiole are characteristic to the type.

The main vessels of the leaf end with triangular acute-bases, rarely with teeth with rounded tips. Lateral teeth are triangular with convex sides and acute tips or bilaterally convex-sided.

The downiness is weak on the underside of the leaf; it consists of web-like hairs and thin bristle-like down.

The petiole of the leaf is dark red, here and there green; it has no down or has slightly noticeable down. The length of the petiole is equal to the length of the leaf’s middle vein, or is slightly longer.

The flower

Flowers are hermaphroditic; the stamens are straight standing. There are 5, rarely 6, stamens in flower. The ratio of length of stamen thread to the height of pistil is 1.25. Rarely, this ratio reaches 1.50. Pistils have pear-like or plush-like shapes, with well depicted column and receptacle.

The bunch

Bunches are of average size (18x10), with a length that varies from 14 to 22 cm, and width from 8 to 13 cm. More often, bunches are cone-like shaped and thin or averagely dense. The number of small berries in a bunch is unimportant; accordingly, some years it reaches 5 - 10%. The number of berries in a bunch varies from 60 to 200. In a well developed bunch, which weighs 515g, there are 185 berries, from which 100 are large and 85 average or less than average. The length of a bunch petiole is 5 - 7cm, often being grass-like, and from the center becomes rough and takes on a shoot color. The length of berry petiole varies from 0.6 to 0.9cm. Its pedicel is cone-like, rugged or rarely wide and cone-like.

The grain

Grains are larger than average with a length that varies from 1.6 to 2.0 cm and width from 1.25 to 1.65 cm, which on average is 1.75 x 1.45cm. Grains are oval and their ends are rounded. They are pink- because of uneven ripeness this color is mottled and, in cases of over ripeness, is dark pink or almost black. Grains have thin skin and can hardly be separated from the flesh. The flesh is slightly dense, and the juice colorless. Grains are covered with thick wax-like flakes. They have a pleasant harmonic taste and moderate cheerfulness and a typical aroma which is quite depicted. This type can be easily distinguished from other table grapes by its soft tasting grape.

The seed

The number of seeds in a berry varies from one to four. The body of seeds is rounded-oval, with a dark brown color and a reddish hue. The tips are orange. The length of a seed is 7mm, and width 4mm while the length of the beak is 2.0mm. The kalaza is located in the upper part of the seed and has an oval shape which is concaved in the middle. The incision from kalaza to the upper part of the seed is quite deep and wide and, to the tip, narrow. The abdominal side of seeds is curved; the clefts of the abdomen are quite deep, and they are directed towards the tip and disappear at the beginning of it. Their basis have an orange color. Tips are narrow, cone-like and rugged.

Agro-biological description

The vegetation period and course of phases

Observations of the vegetation period and some of its phases took place on the collective plot of the Institute of Viticulture and Enology in the village of Kurdgelauri, four kilometers away from Telavi.

In the conditions of the above mentioned location, the length of the vegetation period and course of some phases is characterized by the following peculiarity: the length of the vegetation period from budding to full grape-ripening- according to meteorological conditions of year -varied from 127 to 159 days. The sum of active temperature varied from 2612° to 3327°. In order to characterize the variation of vegetation phases, below are shown the results of many years observation which took place on the Soviet farms of Telavi and Dighomi. (See Table 1).

As we can see from Table 1, the terms of starting vegetation phases significantly varies depending on the meteorological conditions of some years. Observation confirms that the length of the vegetation period is mainly dependant on the term of the beginning of the first phase.

The earlier budding begins, the longer the vegetation period is and vice versa; the later it begins, the shorter the vegetation period is, and, accordingly, the sum of active temperature is less. This can be explained by the fact that, for the starting of each vegetation phase, a determined temperature is necessary, without which the course of each phase is delayed. For example, in 1947, Tsiteli Budeshuri needed 158 days and 2612° from budding to full grape-ripening. It is clear that the temperature of 1945 was not sufficient for the beginning of the next phase. Relatively less variation can be found in the main phase of grape ripening. In superfluous cases, it begins on 10-15 September. Its grape ripens well also at 1000m above sea level- in the village Tskhneti, Akhaltsikhe.

In the humid conditions of Kakheti, one-year shoots of Tsiteli Budeshuri at the time of full grape-ripening freely reach ripeness and become toughened against winter frosts. In regions characterized by short vegetation seasons, shoots of Budeshuri manages to ripen. For example, on the testing plot in the village of Skhvilisi (Akhaltsikhe district) one year shoots freely manage to ripen, also freely doing so near Tbilisi at the country-house of the village of Tskhneti. All this gives us reason to recommend cultivation of Tsiteli Budeshuri in regions characterized by a short vegetation season than it is in Telavi; where its grape ripeness will be guaranteed, if the sum of temperature is no less than 2650°.

The strength of Tsiteli Budeshuri’s growth varies according to humidity and soil conditions. In equal conditions of growth-development, in comparison with other industrial types of Kakheti, the growth of Tsiteli Budeshuri on collective plots of Telavi and Vazisubani is average, or more often stronger than average.

The productivity

Tsiteli Budeshuri is similar to other Georgian vine types with an early beginning followed by full productivity, its shoots give first harvest in the third year from planting, and from the fourth and fifth years it gives total harvest.

According to the observations and registration on the collective and reproductive plots of Telavi and Vazisubani, Tsiteli Budeshuri is more abundant than an average vine type. Its fruiting coefficient varies from 0.70 to 2.0. The average weight of a bunch varies from 120 to 250 g. On average, by leaving 16 - 20 shoots on a vine, productivity from one vines reaches 2800 - 3600g and, calculated by hectare, it is from 92.4 to 168.0 centners. The number of barren shoots on a vine typically reaches 15 - 25%. The number of shoots with one bunch is 58%, with two bunches- 40% and with three bunches- 2.0%. (See Table 2).

According to an investigation which was held on the Soviet farm of Dighomi, notes of vine productivity significantly varied: the number of barren sprouts varied from 15 to 25%. The coefficient of productivity varied from 1.18 to 1.28. An average weight of bunch varied from 114 to 155 g while the productivity of a shoot varied from 134 to 198 g and harvest from 3.6 to 4.4 kg from one vine. The mentioned variation is registered on testing plots of different loading and formation on the Soviet farm of Dighomi.

According to the data shown in Table 2, the harvest of Tsiteli Budeshuri varies from 56 to 117 centners per hectare.

According to an account of Ph.D. student E. Mirianashvili, the productivity of Tsiteli Budeshuri, in the case of loading with 20 - 22 buds, reaches 160 centners. By increasing the loading to 36 - 40 buds- in case of bilateral short cordon- it reaches 178 centners but with a multi-holder it reaches 193 centners. It must be taken into consideration that by increasing loading from 20-22 to 36-40, the development of buds in percentage will decrease. The productivity of the shoot was also significantly reduced, but the yield from one vine increased. Loading with 20 - 22 buds must be considered standard for this type (see Table 3).

Flower blossoming has a massive impact on the harvest. Statistics showed that the inflorescence holds approx. 130 - 566 buds. The number of berries after flower fruit set ranges from 85 up to 138 in a bunch. 3786 berries came from 13425 buds, which appeared from 40 flowers. Thus, in total, being 28.2% and 71.8% after bud detachment. After such a process, bunches are typically thin for Budeshuri. In the case of a bunch being particularly sparse, it is necessary to break the tip of a grown bud for better productivity.

Durability against fungal diseases and winter frosts

The durability of Tsiteli Budeshuri against fungal diseases is satisfactory. For example, according to the investigation which took place on the collective plots of Vazisubani and Telavi, its durability against mildew in comparison with other types is average, and against ash better than average. It is characterized by relatively good resistance to grape worm. In Vazisubani village, in 1932 and the following years, it was almost completely undamaged by it.

Tsiteli Budeshuri is more resistant to winter frosts than average. For example, in the winter of 1939 – 1940, when the absolute minimum of temperature in Vazisubani fell to 16° and the shoots of the vine were hoar-frosted, the amount of frozen buds reached 12%, while Rkatsiteli was only damaged with 4.3%, and the amount of damaged buds of other types reached 20%. In conditions of Telavi and Vazisubani, where vineyards are not irrigated, Tsiteli Budeshuri is characterized by average durability against drought. In the case of long-term drought, it is no more damaged than the other types of Kakheti.

Agro-technical characteristics

The external appearance of the bunch and grain, mechanical structure, and chemical structure of juice, indicates its reasonable use as a table grape.

In order to characterize the mechanical structure of a bunch, below are shown the results of an analysis of grapes taken from the plots of Telavi and Vazisubani (see Table 4).

Chemical structure of juice

In comparison with other table grapes, Tsiteli Budeshuri is characterized by high sugar content, but, by the table grape ratio of its sugar content with acidity, it is unsatisfactory, especially for making qualitative table wine. In order to demonstrate its ability of sugar accumulation and to confirm the variation of sweetness in some years, below are notes regarding sugar-acidity at the time of harvest. (See Table 5).

As it is clear from Table 5 that the sugar content of Tsiteli Budeshuri varies from 16 to 20 % and acidity from 4 to 6.8%.

The mentioned sugar content is satisfactory for table grape. In the case of the necessity of holding the harvest some days later, it is able to increase its sweetness, but this is accompanied by a fall of acidity, which has a negative impact on the taste features of the grape- reducing its cheerfulness, which is undesirable for table grape.

Use of grape and characterization of production

Tsiteli Budeshuri is mainly used as local table grape. Its thin and averagely dense bunches, external appearance, oval-shaped berries, pink hue, and harmonic taste places it at the top of Western Georgian table grapes. We can say that it is better than table grapes of Western Europe, and only few types are better than Budeshuri in sum of agricultural features.

Tsiteli Budeshuri as a table grape is characterized by the following indicators.

The bunch

Well developed bunches are larger than average with a length of 20cm and width of 12cm. Thin bunches have a beautiful external appearance and thicker than average oval-shaped pink berries which make it attractive.

The grain

Most berries are thicker than average with a length of 1.75 cm and width 1.35 cm. Their shape is oval; rarely we see oblong berries. Fully ripened berries are dark pink, with an insignificant number of thin berries and uneven ripeness that makes its color mottled. Thin, wax-like flakes give habitual softness to the color of the berries. They have thin skin; which does not easily separate from the flesh which is juicy, slightly dense or averagely dense. Grape seeds easily separate from the flesh. There are, on average, two seeds in a grain.

The taste

Grains of Budeshuri have a very pleasant, harmonious taste. At meetings of the Degustation Commission, Budeshuri always receives a high estimation and, in the narrow circle of consumers, it is well-liked. The sugar-content of the juice varies from 16 to 20% and acidity from 4 to 7 %. Grains have a soft pleasant aroma, not well depicted but sufficient enough to recognize the type.

Endurance to transportability

In order to estimate Budeshuri’s endurance to transfer, apart from average results, we must take into consideration data about its endurance against pressing and detachment. In order to characterize it, we present data collected over many years, from Vazisubani, Telavi and Dighomi. (See Table 6).

According to the observation, the resistance of berries to detach, for some berries varied from 180 to 300 g, and the average for 50 seeds was 240 - 250g. Resistance to crush varied from 700 to 1040g with an average of 760 - 880 g.

In order to determine the endurance to transportability, on 23 September 1938, two boxed bunches of Tsiteli Budeshuri were sent to Kirovabadi to the testing station of viticulture. One of them was opened and an analysis made; the other was sent back to Telavi, which was received after 12 days and, at the time of its acceptance, analysis was made, the results of which are shown in Table 7.

As we can see from the data in Table 7, after transportation over 12 days, the endurance to pressing and detachment was so reduced that we must consider Budeshuri of low use for transportation.

If bunches are located on threads, or when they are located in wine cellers, it can be well preserved for quite a long time. For example, by this rule the Budeshuri grape is freely preserved until its second spring, in some years until May. The preservation ability of bunches appeared higher than the well-known table type-Tita Ganjuri. For example, when the grape was preserved on the shelf, Tsiteli Budeshuri- due to of water evaporation, lost 34.1% of its weight over 44 days and, because of detachment of rotten berries- 17.1%. In the same conditions of preservation, Tita Ganjuri lost 33.5% of its weight over 33 days, due to water evaporation, and because of rotten berries 19.7%, totally 53.2%. According to this data, Tsiteli Budeshuri has better storage ability.

Tsiteli Budeshuri is a prospective type of table grape. By its taste features, size of bunch and grape, it is close to another type spread in Kakheti- Ganjuri Tita. From the comparison of these two types it is clear that the advantage of Ganjuri is its better endurance to transportation and higher consistency of sugar, but by other notes, Tsiteli Budeshuri is no lower in quality than Ganjuri. For example, Tsiteli Budeshuri at the time of vineyard decoration following standard rule- on lowlands on wallpaper -is characterized by relatively more productivity, relatively earlier ripeness, fewer thin berries, and higher outlet of juice. Also, Tsiteli Budeshuri is pleasant to eat and rotten berries do not affect that taste.

Tsiteli Budeshuri was also tested for making table wine, with Kakhetian and European rule, but its wine does not appear to be high qualitative. When it is made on the husks of grapes, it is light pink and has a weakly depicted aroma. It is useful for mixture and for improving Kakhetian wines. For characterization of its chemical nature, below are shown the results of its wine analysis (See Table 8). As is clear from Table 8, the wine of Tsiteli Budeshuri does not contain a large amount of alcohol or acidity. It is not useful for storing and so it must be used in its youth, at the time of its second pouring.

General evaluation and distribution by district

Tsiteli Budeshuri is less spread, but a prospective type, giving high qualitative table grape which has a beautiful external appearance and a soft, pleasant taste.

The type is characterized by the following good features: early grape ripening, a vine that relatively better endures fungal diseases, and an abundant productivity that is higher than average. Its bunches and seeds have a beautiful external appearance and soft pleasant taste. Negative features of type are: inability to be transported and irregular ripeness and size of berries.

With timely and good care-treatment of its vineyards, and the conducting of type-specific suitable agro measures, its productivity can be significantly increased. Bad transportability in modern conditions- with improved measures of transportation and broadening airlines is less significant. Its juicy flesh and soft taste must be considered as a positive feature for table grape, because types which endure transportation have thick and dense skin and a less pleasant flesh for consumption. This variety is prospective in the south and south-eastern viticulture regions of the Soviet Union.

Bibliography

1. Ketskhovveli N., Zones of Cultural Plants in Georgia, Tbilisi, 1957.
2. Mirianashvili E., Influence of some Agro-measures on Table Grape Types. Works of Gardening, Institute of Viticulture and Enology. 1958.
3. Modebadze K., Wine-Growing Regions of Georgia. Tbilisi, 1936
4. Orbeliani Sulkhan-Saba., Georgian Dictionary. Tbilisi, 1928
5. Ramishvili M., Vine Types of Guria, Samegrelo and Adjara. Tbilisi, 1948
6. Tabidze D., Development of Viticulture in Georgia. Tbilisi, 1950
7. Tabidze D., Vine Types of Kakheti. Tbilisi, 1954
8. Cholokhashvili S., viticulture, Vol. II, amphelography. Tbilisi, 1939
9. Javakhishili Iv., Economic History of Georgia, Vol. II. Tbilisi, 1954.

Source

Ketskhoveli, N. Georgian ampelography = საქართველოს ამპელოგრაფია / N. Ketskhoveli, M. Ramishvili, D. Tabidze ; [transl. by Dimitri Dolaberidze, Magda Javakhishvili, Sopho Chakhnashvili ; ed.: Katie Davise (main ed.), D. Maghradze, Larisa Vashakidze, Teimuraz Ghlonti]. - 2nd edition. - [Tbilisi] : Exclusive Print Ltd., [2012]. - 456 p. : ill. ; 32 cm.

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