Kokur is a white grape variety. Sunny Valley and its autochthonous varieties: Kokur, Kefessia and other rare varieties of Crimea were born here. Past and present of winemaking. The sun has passed midday and is looking at me from the west. Sun, you

Leaves average size and large, dark green, rough (leathery), funnel-shaped in sunlight, with the blades often bent in the form of wide grooves, deeply slotted, five-lobed; slightly shiny above, net-wrinkled, below covered with cobwebby pubescence of medium density. The upper notches are deep, less often of medium depth, closed with oval or ovoid openings, sometimes open, lyre-shaped; A small spur (tooth) occasionally forms at the bottom. The lower notches are of medium depth, open lyre-shaped or closed with oval openings. The petiole notch is almost always closed without a lumen or with an elliptical lumen, rarely open, lyre-shaped with a narrow aperture. The teeth at the ends of the blades are large, triangular, often with pointed apices. The marginal teeth are also large and very sharp.

Flowers bisexual. Bunches medium size and quite large (13-15 cm, sometimes reaching 18-20 cm in length), conical, lobed at the base *, often winged, medium density and loose. Berries medium size, oval, occasionally slightly ovoid, rather uneven in color - from dark pink to red, covered with a thick waxy coating of a lilac hue. The skin is of medium thickness, soft and fragile. The pulp is tender and juicy. The taste is ordinary, with a very harmonious combination sugar content and acidity.

* (Sometimes Kokura red exhibits severe shedding of flowers and even death of the ends of the inflorescences, resulting in the formation of shapeless clusters.)

Characteristics of the variety. The variety's homeland is the Balkan Peninsula (Thrace). The variety is widespread in Bulgaria under the name Pamid and is the main variety in the Maritsa River valley.

It has no similarities with Kokur white (see page 204), except for the size and shape of the berries, so it cannot be considered a “colored” variation of the latter. In the USSR, Kokur red is found in grape collections and in individual varietal plots; it is not yet found in production plantings.

According to its main purpose, red Kokur can be classified as a table variety of the early ripening period *. In areas where grapes are not covered (for example, on the southern coast of Crimea), its berries ripen very early, almost simultaneously with the Madeleine Angevin variety. However, it has been established that when moving to more northern regions, the ripening of the variety becomes much later, approaching the Chasselas variety and even being somewhat delayed compared to the latter. The variety is characterized by strong growth, its vines ripen relatively late. The productivity of Kokura red is above average, but in the shelter zone it becomes very unstable due to death large quantity main buds during unfavorable winters, as well as due to the often severe shedding of flowers and even the death of entire inflorescences. In the high, arid Don steppe, without irrigation, the yield of the variety sharply decreases and becomes unstable.

* (In Bulgaria, a significant part of the Pamid (Red Kokura) harvest is processed into table wines, often white, since the berries of this variety are poor in coloring matter.)

The variety is distinguished by its relatively high sugar accumulation while maintaining sufficient acidity; its berries have a very harmonious, delicate taste. In addition, the clusters and berries are distinguished by their attractive, elegant appearance. Therefore, Kokur red is promising for testing in the northern regions of Ukraine, in the Saratov, Voronezh and Kursk regions as an early table variety, and in the southern regions, in addition, for the production of strong wines.

Synonyms: Long, White long. Origin unknown. By morphological characteristics And biological properties belongs to the ecological-geographical group of varieties of the Black Sea basin. In Ukraine it is zoned in the Crimean region.

The crown and the first three leaves of a young shoot have strong felt pubescence, light green, the edges are light pink. One-year-old ripened shoot is light brown, with a nutty tint at the nodes. The leaf is large, deeply dissected, five-lobed, sometimes 7-, 9-lobed, funnel-shaped. The upper notches are deep, closed, with an ovoid, sometimes transversely rounded opening, the lower ones are of medium depth or deep, lyre-shaped. The petiole notch is predominantly open, lyro- or dome-shaped. The bottom is often limited by veins. The terminal teeth of the blades are triangular, large, elongated at the tip. The marginal denticles are triangular, with slightly convex sides, sharp. The lower surface of the leaf is covered with dense cobwebby pubescence, with sparse bristles on the veins. The flower is bisexual. The cluster is medium-sized, less often large (16-20 cm long, 10-12 cm wide), conical, sometimes cylindrical-conical, of medium density. The mass of the bunch is 160-200, and with irrigation 350 g. The stalk of the bunch is long - up to 9 cm. The berry is relatively large (18-19 long, 13-14 mm wide), leveled, oval or ovoid, yellowish-green. The skin is of medium density, covered with a light pruin. The pulp is juicy, the taste is simple. There are 2-3 seeds in a berry.

Leading signs: severe leaf curl; deeply dissected, 5-, 9-lobed leaves with large, sharp teeth and dense mixed pubescence; petiole notch limited by veins; conical and cylindrical-conical clusters with slightly oval light yellow berries.

The seedlings have solid green or slightly bronze-tinged shoot tips. The leaves of the middle tier are elongated, funnel-shaped, with deep upper notches, often with additional lobes and teeth elongated to a point. Autumn color lemon yellow leaves.

Growing season. Kokur white refers to late varieties. It takes 160-170 days from bud break to ripeness of the berries. The sum of active temperatures is 3300–3400 °C. Harvesting maturity occurs in late September - early October. The bushes are vigorous. On the southern coast of Crimea, the vine ripens well.

Productivity. On the Alushta wine state farm in the Crimean region it reaches 100–170 c/ha, but can be higher with an average sugar content of 21–24 g/100 ml and acidity of 7.6–8.5 g/l. High yields This variety is grown in the lowlands of the valleys of the southern coast of Crimea. At the Leninsky state variety plot in 1960-1974. the average yield was 89.9 c/ha.

Fruitful shoots are 55-80%, the number of bunches on a developed shoot is 0.6, on a fruitful shoot 1.2-1.6. The shoots grown from the corner buds are infertile, and those from the dormant buds are sterile.

Sustainability. White Kokur is affected by oidium, as well as mildew, with the tops of the shoots, inflorescences during the flowering period and the ridges of the bunches being particularly affected. Resistance to gray rot of berries is slightly increased. The variety is damaged to a moderate degree by the bunch leaf roller.

Its winter hardiness is insufficient. In the steppe Crimea, freezing of the eyes on open bushes reaches 50%, in the eastern part of the southern coast of Crimea the bushes winter well.

Features of agricultural technology. White Kokur is responsive to irrigation and growing conditions. Most high quality wine quality is achieved by growing the variety on soils containing a lot of potassium, slate soils, on southern slopes. The most appropriate bush formation for this variety is 2-3 sleeves on a high trunk. Pruning is long, leaving 6-9 or more eyes on the fruit vine.

Technological characteristics. White Kokur is a universal variety. The yield of wort is 80-92%, marc (ridges, skins, seeds) - 8-20%. Sugar content 21-24 g/100 ml, acidity 7.6-8.5 g/l. It can be widely used as a table variety for local consumption. Wine materials for champagne and cognac and grape juice are prepared from grapes.

Crimea produces varietal table wine Kokur, vintage white port Surozh and the well-known vintage dessert wine Kokur dessert Surozh ( ancient name city ​​of Sudak).

1. Grape varieties/E.N. Dokuchaeva, E.S. Komarova, N.N. Pilipenko et al., ed. E.N. Dokuchaeva.-K.: Harvest, 1986.-272 p.

Kokur white- a universal grape variety. Origin unknown. According to morphological characteristics and biological properties, it belongs to the ecological and geographical group of grape varieties of the Black Sea basin.

Description

The flower is bisexual. The cluster is medium in size, less often large (16-20 cm long, 10-12 cm wide), conical, sometimes cylindrical-conical, of medium density. The mass of the bunch is 160-200, and with irrigation 350 g. The stalk of the bunch is long - up to 9 cm. The berry is relatively large (18-19 long, 13-14 mm wide), leveled, oval or ovoid, yellowish-green. The skin is of medium density, covered with a light pruin. The pulp is juicy, the taste is simple. There are 2-3 seeds in a berry.
Growing season. White Kokur is a late grape variety. It takes 160-170 days from bud break to ripeness of the berries. The sum of active temperatures is 3300-3400 °C. Harvesting maturity occurs in late September - early October. The bushes are vigorous. The vine ripens well.
Productivity reaches 100-170 c/ha, but can be higher with an average sugar content of 21-24 g/100 ml and acidity of 7.6-8.5 g/l.
Fruitful shoots are 55-80%, the number of bunches on a developed shoot is 0.6, on a fruitful shoot 1.2-1.6. The shoots grown from the corner buds are infertile, and those from the dormant buds are sterile.
Sustainability. The Kokur white grape variety is affected by oidium, as well as mildew, with the tips of the shoots, inflorescences during the flowering period and the ridges of the bunches being particularly affected. Resistance to gray rot of berries is slightly increased. The variety is damaged to a moderate degree by the bunch leaf roller.
Its winter hardiness is insufficient. In the steppe Crimea, freezing of buds on open bushes reaches 50%; in the eastern part of the Southern Coast of Crimea, bushes winter well.
Technological characteristics. Kokur white is a universal grape variety. The wort yield is 80-92%, the marc yield (ridges, skins, seeds) is 8-20%. Sugar content 21-24 g/100 ml, acidity 7.6-8.5 g/l. It can be widely used as a table variety for local consumption. Wine materials for champagne and cognac and grape juice are prepared from grapes. Crimea produces varietal table wine Kokur, vintage white port Surozh and the well-known vintage dessert wine Kokur dessert Surozh (the ancient name of the city of Sudak).

From us you can buy grape seedlings and grape cuttings of more than 200 varieties and hybrid forms of grapes (table, seedless (raisins), technical (wine) and rootstocks) grown in our seedling nursery. Big choice grape seedlings according to ripening period, berry color, frost resistance and resistance to grape diseases. We sell grape seedlings, both with an open root system (spring, autumn), and with a closed root system in containers (spring). In stock and on order not only rooted seedlings grapes, but also grafted grape seedlings, which we ourselves graft and grow in our nursery. You can buy grape seedlings by ordering them on our website, as well as by calling or writing an email.

Additional Information

Feeding on the sun and dried clay,

Makes the bunches of grapes heavier:

Kephesia, kokur, cevat kara –

Natives of the Sun Valley...

big Adventure

Every time, turning off the Alushta-Feodosia highway towards the Solnechnaya Dolina, I feel that I am stepping into the halls of a fantasy world: the spurs of rocks, rearing towards the sun, resemble petrified waves (and they actually once came out of the waters of the Black Sea - unthinkable!) , and, surrounded by them, straight as an arrow, the road leads down to the Cote d'Azur... The whole flavor of the south-eastern Crimea is embodied in this secluded fairy-tale corner.

The valley is truly sunny: favored by the sun, there are up to 300 clear days a year - more than anywhere else in Crimea. The natural and climatic conditions of this area (rocky soil plus minimal precipitation) are the best for the growth of indigenous grape varieties. Not requiring additional watering, the berries are thoroughly saturated with the energy of light and heat, due to which they achieve high sugar content. These varieties are subsequently used to produce high-quality strong and dessert wines.

Viticulture ennobles a person and shapes his personality. In each of the employees of the Solnechnaya Dolina farm, with whom I had the opportunity to talk, one can feel a reverent love for their work and a certain flair of mystery, in which only a select few are involved. I just want to look “behind”... But I won’t rush things: a big journey begins with a small step.

Native people"

Prince Lev Golitsyn used autochthons in his experiments. With him, the first samples of port wine and Cahors wine appeared. And his champagne player A.A. Ivanov, who studied old plantings on the eastern coast of Crimea, described 80 native varieties. By 1974, with the restoration of vineyards after the Great Patriotic War More than 35 previously unknown varieties were identified. Today, more than a hundred autochthonous grape varieties grow in Crimea, but approximately a tenth is used for winemaking. The diversity of autochthons is concentrated in the Solnechnaya Dolina. The grapes grown in this area produce a wine that combines unusual flavors: caramel with tea rose, prunes with vanilla, wild honey with pineapple, chokeberry with milk cream...

Employee of "Sunny Valley" Alla Konstantinovna Malenko, who has been working at the enterprise as a technologist for more than twenty years, knows by sight every aborigine from the local plantations and, by the way, conducts tastings very well.

— Alla Konstantinovna, tell us what features the indigenous varieties have in common? Is it easy to work with local grapes?

In general, it is difficult to work with natives: they mainly have a female type of flower, so they are planted together with pollinating varieties. The best pollinators are Odessa black and white Kokur, which we use. Unlike sauvignon and chardonnay purchased in France, our autochthons are low-yielding: they plant only one bunch per vine, while foreign varieties produced three bunches already in the third year after planting *. Our grapes, which survive well in the semi-desert zone without any watering, rapidly accumulate sugar. The growing conditions also determine the anatomical features of the native varieties: a small berry with big bone. In this regard, the juice yield is very low: about 60%.

According to Alla Konstantinovna, the most common autochthons are sary pandas, shabash, Kapselsky white, Solnechnodolinsky, kokur white, ekim kara, kephesia, kok pandas, soldaya, dzhevat kara and others. I propose to consider some of them in detail.

Kephesia. Translated as “Feodosian”. The name of the variety is given in connection with the place of origin: the city of Feodosia, which was formerly called Kafa, Kefe. Academician P.S. Pallas (19th century) called this variety kafe raisin and was the first to describe it. Subsequently, the kephesia was propagated and used in winemaking by Prince L.S. Golitsyn. IN this moment On the territory of the Sun Valley, the variety covers an area of ​​35 hectares.

Kephesia is a variety late date ripening, its harvest occurs in the third ten days of October, when the sugar content of the berries reaches 22%. Its acidity is 4.5 – 6.0 g/l. The berries are round, medium in size, black or dark blue with fragile skin and delicate juicy pulp. The clusters reach a length of 13–20 centimeters. Grapes are capable of raisins.

As for the “relationship” with pests, there is a high risk of being affected by oidium and cluster budworm.

The kephesia variety acquires best characteristics, if it is grown on rocky soils at 200 - 250 meters above sea level. It produces high-quality dessert wines with tones of morocco, Constantinople mulberry and milk cream.

Kokur is white. Russian scientist P.P. Köppen assumed that the Kokur variety was brought to Crimea by the Greeks from the island of Corfu in the 12th – 14th centuries. In ancient times, the Sudak Valley was completely planted with it, and even today it occupies a leading position in this area. Secondly, after the Crimea, the variety became widespread on the Don under the name white long.

Kokura ripening period is late: harvesting takes place in mid-October. By this time, the grapes reach 24% sugar content. Its acidity is 7 – 8 g/l. The variety's growth on southern slopes ensures high quality wine.

Kokur is characterized by weak resistance to frost, and can also be moderately affected by oidium, mildew and gray rot.

By the time of ripening, the berries of the variety acquire a yellowish-green color and oval shape. Their skin is dense, and the flesh is juicy, melting; the taste is in harmony with the acidity and sweetness, which makes the variety suitable for fresh consumption.

The variety is universal in winemaking: it is used for the preparation of strong and dessert wines (“White Port Surozh”, “Kokur White Surozh”, “Sunny Valley”) and champagne wine materials; today there is a fashion for dry Kokur.

Soldaya. This variety was isolated in the 70s of the last century at the Solnechnaya Dolina state farm. It was named after a nearby city: Soldaya in the 13th century was called Sudak by the Italians who were engaged in trade in the Black Sea region.

The variety ripens late; the harvest time falls in the first ten days of October. At this point, the sugar content of soldaya is 22–24% (and in some years 25%) with an acidity of 5–7 g/l.

The berries of this variety are large and oblong. Their distinctive feature is tan spots on the sunny side. The skin of the grapes is of medium density, the pulp is low-juicy. The characteristics of the variety allow it to be used as a table variety.

Soldaya tolerates winter storage well.

In the specialized literature you can find the following information about this grape: “The harvest of the variety is used as a wine material for the preparation of high-quality wine “Solnechnaya Dolina.” Varietal samples are also close to this type and are characterized by a color ranging from light green to light straw, a delicate bouquet with floral tones. The taste is soft, oily with a hint of honey. It is distinguished by harmony and coherence.

In the future, with sufficient propagation of the variety, there is an opportunity to produce new brands of original dessert wines based on it.”

Cook pandas.“Kok” translated from Turkic means “blue”, “pandos” translated from Byzantine Greek means “always giving”. It is believed that the variety, isolated in the 19th century, was brought to Crimea by the ancient Greeks. Among the old Sudak varieties, it was described by P.P. Köppen like pandas yellow-green.

Coca Pandas ripens late: it is technically ready for harvesting at the end of September – beginning of October. The sugar content of grapes ranges from 19 to 23% and higher with an acidity of 5.5 – 7.0 g/l.

The variety is moderately resistant to fungal diseases and highly resistant to drought and salt in the soil.

Kok Pandas berries are yellowish-green, medium-sized, slightly flattened or round with noticeable lentils. They have a dense skin and crispy fleshy pulp of medium juiciness; pleasant to the taste.

The Kok Pandas variety is used in blends to produce high-quality dessert wine “Solnechnaya Dolina”. It gives fragrant tones of quince and melon.

Cevat kara. Translated from Turkic it means “black colonel”. This grape is not mentioned in the works of the first researchers of Crimean varieties; its origin and time of appearance in cultivation remain unknown to this day. It was found in the old vineyards of Koz (Sunny Valley) as a mixture of other varieties. Perhaps it was a seedling from open pollination of local and introduced varieties. It is reported that cevat kara from Crimea “was brought to the Don in early XIX century after the establishment of the Nikitsky School of Horticulture, Viticulture and Winemaking. Here he got local name- dun (they called it the wet nurse for its high yield).” At the moment, cevat kara is included in many ampelographic collections of the country.

The variety is not planted in its own root or grafted culture and is found in a mixture with the Kephesia and Ekim Kara varieties, since, unlike them, it is characterized by a bisexual flower.

The ripening period for cevat kara is very late: harvesting takes place in the third ten days of October. When fully ripe, the grapes reach 19–20% sugar content, and their acidity is 5.5–6.3 g/l.

The berries are medium sized, dark blue with a thick waxy coating. They have a round shape. Their peel is fragile, tart, and the flesh is watery. This variety does not have an outstanding taste - rather it can be called bland.

Cevat kara, in contrast to the varieties described above, is characterized by high and stable yield: on average 3.2 - 4 kg per bush (yields two to three times more than other natives). More or less resistant to oidium and cluster budworm.

The wines are assessed as neutral, of satisfactory quality. Cevat cara is used to pollinate other varieties and as a blending material for the production of dessert wines such as Black Doctor and Black Colonel.

Ekim Kara. Translated as “black doctor”. This name, according to legend, was given to the grape in honor of a resident of the Sun Valley - a doctor who grew and bred new varieties in his own vineyard, and subsequently healed hopelessly sick people with his wine. According to Alla Konstantinovna, local, Sudak, historian A.E. Wolf, working with archival data, found out that there really was such a person - Doctor Grapiron, a Frenchman by birth. He was sent to Crimea to fight cholera (and wine, as you know, kills cholera bacillus). It is believed that the Ekim Kara variety came from his plot.

Let's return to grapes. Ekim Kara, along with the rest of the natives, is a medium-late ripening variety: it is harvested in the first ten days of October, at the time when its sugar accumulation corresponds to 20 - 22%, and its acidity is 4.6 - 5.5 g / l.

The berries of the variety are distinguished by their intense black color, are of medium size and round in shape. Densely covered with pruin. Under the thick skin lies a juicy pulp with a pleasant taste. The yield is quite stable and amounts to 2.5 - 3.5 kilograms per bush.

The variety has average resistance to frost and is susceptible to significant damage by mildew and oidium.

The morphological characteristics of Ekim Kara almost allow us to identify it with Kephesia, however, as a result of tasting wines from both varieties, it was determined that wines from Kefesia are inferior to it.

By the way, this variety gives the name to the dessert wine produced from it, “Black Doctor.” One of the most expensive wines of the “Sunny Valley”, it is considered that it justifies its price healing properties, which were used in Soviet sanatoriums.

Another legend is associated with the Ekim Kara variety, which many of our compatriots, including local residents, take seriously. It is believed that during the anti-alcohol campaign carried out under Gorbachev, this unique variety was completely cut down. But the employees of Solnechnaya Dolina, who witnessed that difficult period, unanimously claim that the grapes were not damaged at all, except that some of the plantings died due to prolonged frosts.

In search of origins

If you look away for a moment from the deliciously poured bunches and think: how many people are involved in interacting with the grapes, and most importantly, who oversees their coordinated work? Let's say an enterprise plants 50 hectares of vineyards, each hectare yields at least 5 tons - and the harvest must be harvested on a strictly designated day (based on the percentage of sugar accumulation). The task lies on the shoulders of the chief agronomist, job responsibilities which cannot be counted at once. Holds this position at Solnechnaya Dolina OJSC Vladimir Anatolyevich Fadeev, who came to work at the enterprise thirty years ago, but still selflessly works for the benefit of Crimean winemaking.

— Vladimir Anatolyevich, tell me, what prompted you to devote your life to growing grapes?

I come from the Moscow region, where grapes have never grown. We saw how bread, apples, and pears are grown, but not how grapes are grown. And I had a desire to get to know this culture. But it turned out to be not so simple: the Timiryazev Academy usually selected people from Central Asia, the Caucasus, Moldova, and Crimea. They had this principle: if you haven’t seen how grapes grow, then there’s no point in you studying here. The guys are not from southern regions it was very difficult to get through. But I managed - so great was my desire.

- ...And, having learned the art of viticulture, you fell in love with it with all your heart?

Yes, and I decided to move on: I took up science and entered graduate school. And when I got to the Sun Valley, my horizons expanded significantly thanks to the indigenous varieties... Curiosity, you know, a person has boundless, I want to learn more, and so, ten years ago, I set out to determine the origin of our indigenous varieties. The year before last we sent 34 cuttings to Italy for genetic testing. The gene pool of varieties from almost all over the world is collected there. It's a five-year job, it's not easy. It is conducted by the Rauschedo Institute of Molecular Genetics and Nursery Science. In three years, we will probably already know about the origin of the local autochthons. Perhaps these ancient varieties are now growing in Italy, Greece, Turkey...

— Do the company’s plans for the near future include the development of new grape varieties through selective breeding?

We do not have the conditions - neither in Russia nor in Ukraine - to conduct experiments with clonal selection. It is necessary to identify a more productive clone and neutralize it from dangerous viruses, which are mainly responsible for the death of grapes. We will wait for the results of a genetic examination from Italy, which will help us decide which of the sent samples we really need, and then we will propagate and plant them. Coming serious job, and it will drag on, perhaps, for more than a decade.

Gives the go-ahead

The sun has passed midday and is looking at me from the west. The sun, squeezed from the bunch, gently flows around the inside of the bowl of my glass. Soon it will shine in me...

Now I understand why kindness oozes out of people here: the sun gazes intently at them from above and the sun nourishes the grapes of the Crimean land, which is why the wine acquires miraculous properties, it carries the “hormone of kindness.”

I express my gratitude for assistance to the chief agronomist of Solnechnaya Dolina OJSC Vladimir Fadeev, winery technologist Alla Malenko and the press secretary of the enterprise Tatiana Kilinich. Despite the busiest period of the year associated with the harvesting and processing of grapes, these people found time to communicate with me.

Synonyms: Long, White long
Kokur white is a universal grape variety. Origin unknown. According to morphological characteristics and biological properties, it belongs to the ecological and geographical group of grape varieties of the Black Sea basin. The crown and the first three leaves of a young shoot have strong felt pubescence, light green, the edges are light pink. One-year-old ripened shoot is light brown, with a nutty tint at the nodes. The leaf is large, deeply dissected, five-lobed, sometimes 7-, 9-lobed, funnel-shaped. The upper notches are deep, closed, with an ovoid, sometimes transversely rounded opening, the lower ones are of medium depth or deep, lyre-shaped. The petiole notch is predominantly open, lyro- or dome-shaped. The bottom is often limited by veins. The terminal teeth of the blades are triangular, large, elongated at the tip. The marginal denticles are triangular, with slightly convex sides, sharp. The lower surface of the leaf is covered with dense cobwebby pubescence, with sparse bristles on the veins. The flower is bisexual. The cluster is medium in size, less often large (16-20 cm long, 10-12 cm wide), conical, sometimes cylindrical-conical, of medium density. The mass of the bunch is 160-200, and with irrigation 350 g. The stalk of the bunch is long - up to 9 cm. The berry is relatively large (18-19 long, 13-14 mm wide), leveled, oval or ovoid, yellowish-green. The skin is of medium density, covered with a light pruin. The pulp is juicy, the taste is simple. There are 2-3 seeds in a berry.
The leading characteristics of the Kokur white grape variety are: strong leaf curl; deeply dissected, 5-, 9-lobed leaves with large, sharp teeth and dense mixed pubescence; petiole notch limited by veins; conical and cylindrical-conical clusters with slightly oval light yellow berries.
The seedlings have solid green or slightly bronze-tinged shoot tips. The leaves of the middle tier are elongated, funnel-shaped, with deep upper notches, often with additional lobes and teeth elongated to a point. Autumn leaf color is lemon yellow.
Growing season. White Kokur is a late grape variety. It takes 160-170 days from bud break to ripeness of the berries. The sum of active temperatures is 3300-3400 °C. Harvesting maturity occurs in late September - early October. The bushes are vigorous. The vine ripens well.
Productivity reaches 100-170 c/ha, but can be higher with an average sugar content of 21-24 g/100 ml and acidity of 7.6-8.5 g/l.
Fruitful shoots are 55-80%, the number of bunches on a developed shoot is 0.6, on a fruitful shoot 1.2-1.6. Shoots grown from corner shoots are infertile, and shoots from dormant buds are sterile.
Sustainability. The grape variety Kokur white is affected, and the tops of the shoots, inflorescences during the flowering period and the ridges of the bunches are especially severely affected. Resistance to berries is slightly increased. the variety is moderately damaged.
Its winter hardiness is insufficient. In the steppe Crimea, freezing of buds on open bushes reaches 50%; in the eastern part of the Southern Coast of Crimea, bushes winter well.
Features of agricultural technology. White Kokur is responsive to irrigation and growing conditions. The highest quality wines are achieved when the variety is grown on soils containing a lot of potassium, slate soils, on southern slopes. The most appropriate bush formation for this variety is 2-3 sleeves on a high stem. Pruning is long, leaving 6-9 or more eyes on the fruit vine.
Technological characteristics. Kokur white is a universal grape variety. The yield of wort is 80-92%, marc (combs, skins, seeds) - 8-20%. Sugar content 21-24 g/100 ml, acidity 7.6-8.5 g/l. It can be widely used as a table variety for local consumption. Wine materials for champagne and cognac and grape juice are prepared from grapes. Crimea produces varietal table wine Kokur, vintage white port Surozh and the well-known vintage dessert wine Kokur dessert Surozh (the ancient name of the city of Sudak).