Autochthonous grapevine varieties: relevance and prospects of use in winemaking: DOI 10.34919/IM.2022.64.77.008

Abstract

A large number of autochthonous grapevine varieties are common on the Eurasian continent. The wine products prepared from them have unique physicochemical and organoleptic characteristics that are not inferior to the wine products from classic French varieties used for production of sparkling wines. However, for various reasons, only a small part of these grapevine varieties is used by certain well-known brands, such as «Tsimlyanskoye Igristoye», etc. A significant part of local grapevine varieties may be lost over time due to low demand. The purpose of the literary review was to summarize modern knowledge about autochthonous grapevine varieties and trends in the development of wine production from these varieties, to study the prospects of using some Russian and foreign autochthonous grapevine varieties for the production of high quality sparkling wines. Autochthonous grapevine varieties are cultivated in many wine-producing countries, but only some of them are used to prepare various types of wines, including sparklings. Many of these varieties, in addition to their unique organoleptic properties, are characterized by frost resistance, drought resistance, resistance to fungal diseases and other pathogenic factors. A wider use of autochthonous grapevine varieties is of great practical interest for the production of original sparkling wines. Cultivation of autochthonous grapevine varieties and the use of local yeasts will contribute to the preservation of genetic diversity, selection of economically valuable traits in the conditions of climate change, preparation of unique wine products, including sparkling wines, with a high surplus value.