Agrobiological and oenological features of the Cabernet Cortis variety in the conditions of the Nizhnee Pridonye region

The article presents the variety study of the red technical grape Cabernet Cortis variety bred in Germany. The study was carried out in 2020-2024 at Ya. I. Potapenko All-Russian Research Institute for Viticulture and Winemaking – Branch of Federal Rostov Agricultural Research Centre (Novocherkassk, Rostov Oblast, Russia). The vineyards are non-covered, non-irrigated, grafted, rootstock Berlandieri x Riparia Kober 5BB, fan-type formation on the trunks, planting scheme 3.0×1.5 m. The ampelographic, morphological, and agrobiological characteristics of the Cabernet Cortis variety were analyzed, as well as its oenological features compared with the parental Cabernet Sauvignon variety. In terms of morphological characteristics, the early-medium ripening period (127 days, eff ective heat summation 2037˚C) of the Cabernet Cortis variety was considered to be suitable for cultivation in regions with limited thermal resources; its higher sugar content (231–250 g/dm³) with optimal titratable acidity (6.5-8.9 g/dm³) makes it promising for the production of balanced wine materials. Meanwhile, the Cabernet Sauvignon variety has a longer growth season (154 days, EHS 2653˚C), lower sugar content (207–239 g/dm³), and higher acidity (6.8-9.8 g/dm³), related to its late ripening period. In contrast to the control variety, the Cabernet Cortis variety features increased resistance to phytopathogens at the level of 2.0-2.5 points, which reduces the need to use pesticides, thus making this variety suitable for organic viticulture. Organoleptic evaluation of the wines revealed that young wines from the Cabernet Cortis variety have a bright aroma and balanced taste, whereas wines from the control variety diff er in more complex aroma and taste characteristics after aging. Thus, Cabernet Cortis is of considerable interest for regions with temperate continental climate due to its early ripening, high disease resistance, and ability to produce quality wine materials. The study results emphasize the importance of agroecological conditions to optimize the cultivation of grape varieties.

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