Khatmi Stabil’nyi as a promising cultivar for viticulture in the Republic of Dagestan

This article describes the new wine grape cultivar Khatmi Stabil’nyi (hybrid form G-13-6-13) developed at the Dagestan Breeding Experimental Station of Viticulture and Vegetable Growing (DBESVVG). Its botanical characteristics, agrobiological characteristics, as well as production and technological potential are presented. The native cultivar Khatmi was used as the female parent, while the cultivar Pervenets Magaracha was used as the male parent. Khatmi Stabil’nyi is classifi ed as an early- to mid-season cultivar, with a growing season of 130–134 days from bud break to full berry ripeness at a sum of eff ective temperatures of 2,810–2,938ºС. The cultivar exhibits a high rate of shoot maturation (90–93%). The clusters are medium to large, conical, and moderately compact. The berries are medium-sized, round, greenish-yellow, with a light waxy coating. The fl esh is juicy and free of off -fl avors, and the skin is of medium thickness and fi rmness. Khatmi Stabil’nyi is characterized by a high yield (7–8 kg per vine) and favorable juice characteristics, including a soluble solids content of 190–210 g/dm³ and titratable acidity of 4.1–5.5 g/dm³; juice accounts for 75.7% of cluster weight. Compared with other zoned wine grape cultivars recommended for cultivation in the region, Khatmi Stabil’nyi exhibits high resistance to fungal diseases and pests. Therefore, it can be recommended for winemaking, particularly for the production of dry and semi-dry white wines, as well as for juice production. The results indicate that Khatmi Stabil’nyi has good potential for commercial cultivation in the Republic of Dagestan. Its introduction into commercial production could expand the range of wine grape cultivars and help optimize the supply of locally produced grapes.

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