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).
Synonyms: Long, White long. Origin unknown. According to morphological characteristics and biological properties, it belongs to the ecological and 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 leaf color is lemon yellow.
Growing season. White Kokur is a late 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. 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 of this variety are 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 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 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 (the ancient name of the 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.
Leaves medium-sized 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 in size and quite large (13-15 cm, sometimes reaching 18-20 cm in length), conical, lobed at the base *, often winged, medium dense 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 of sugar 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 the death of a large number of 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 have an 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.
Kokur white is a local variety that in the past became predominantly widespread in the Sudak region.
- The bushes are characterized by strong growth. Green shoots reach 2.5 meters, which is why the bushes have a very thick appearance. Annual shoots are thick with rather long internodes.
- The leaves are above average in size, strongly cut, almost all five-lobed. The surface of the leaves is slightly wavy, the upper plate is bare, and the lower one is quite densely covered with felt hairs.
- The inflorescences are of medium size, moderate density, cylindrical in shape, with two developed upper branches.
- The bunch has a cylindrical shape with rather strongly developed blades of medium size and density.
- The peduncle is medium, strong and by the time of full maturity it becomes slightly woody at the base.
- The berries are oval-shaped, medium-sized, green in color.
- The pulp is juicy, spreading, with a special aroma unique to this variety.
- The skin is thin, durable, and when ripe it acquires a golden hue.
The ripening period is late. The beginning of maturation occurs in the first ten days of August, physiological maturity in the first ten days of September.
High-yielding variety, although the fruiting rate is low - 1.2-1.3 bunches per shoot. In the Sudak region, the harvest often reaches 200 or more centners per hectare. High yield is determined by the size of the bunch, which weighs 150-200 grams.
During the period of full ripeness, sugar content is 17-21%, and acidity is 0.75-0.95%. Compared to Kokur, the variety is less winter-hardy, but if it is covered with soil for the winter, freezing of the bushes is not observed. Due to the fact that the buds bloom simultaneously, although somewhat later than other varieties, Kokur suffers from spring frosts in some years. It tolerates a lack of moisture quite well, which is confirmed by almost normal growth and filling of berries even in dry years.
Kokura berries are little susceptible to rotting. Resistance against diseases and pests is insignificant; it is especially strongly affected by oidium.
Table wines and champagne wine materials are obtained from Kokur in the steppe and foothill regions. In the Sudak region, aging grapes on bushes until 22-23% sugar accumulates in the berries produces valuable strong wines such as port, as well as sweet wines, for example, Solnechnaya Dolina. In small quantities, Kokur can be added to a blend for the preparation of champagne wines. Moderate sugar content with high acidity (which is ensured by earlier harvesting), as well as a unique aroma, make it possible to use this variety to improve the quality of champagne wine materials. The area of old Kokura plantings in Crimea is 706 hectares.
Considering high yield and the possibility of obtaining a variety of wines from this variety in further plantings, it should occupy a significant place in the Kirov, Nizhnegorsky, Leninsky and Primorsky regions.
In the old plantings of Kokura, you can find a significant amount of admixture of other varieties (Shabash, Tashly, Zerva, etc.), therefore, to obtain pure-quality planting material, it is necessary to carry out selection. One of the most characteristic features for isolating the Kokur variety from a variety mixture is the bare nervation of the leaves at the location of the petioles. Barren bushes are almost never found in Kokur; only occasionally you can find infertile bushes, which, as a rule, have a heavily cut leaf blade.
Areas should be allocated for Kokur in elevated areas, since in low areas and in valleys it is severely affected by fungal diseases. In areas of covered viticulture, to protect the opening buds from spring frosts, opening the bushes should be done at the beginning of the swelling of the buds. Considering the increased fruitfulness of shoots located above the fourth node, pruning should be done long.
The strong growth of the bush and the powerful development of the trunk and branches when creating a fan shape require an increased distance between the bushes in the rows. The rapid growth of shoots necessitates earlier staking, since the shoots of this variety easily break off. Timely minting significantly increases the yield of the variety.
One-year escape:
1. Coloring of internodes and nodes- gray-yellow with light brown nodes
Sheet:
1. Sheet size - large
2. Leaf shape - slightly elongated
3. Leaf surface- slightly bubbly
4. Dissection of the leaf plate- five-blade
5. Side cuts: top bottom
By depth
By shape
6. Petiole notch- closed with elliptical clearance
7. Teeth at the ends of the blades- large, triangular with extended apexes
8. Denticles along the edges of the leaf- large, sawtooth, one-sided convex
9. Leaf pubescence - dense, cobwebby with bristles on the veins
10. Autumn color - golden yellow
Flower:
1. Flower type - bisexual
Bunch:
1. Length - medium
2. Bunch shape - cylindrical - conical
Berry:
1. Size of berry - large
2. Berry shape - oval
3. Berry color - light amber
4. Presence of prune plaque- There is
5. The nature of the skin is thin
6. Character of the pulp - juicy, spreading
8. Taste - pleasant, harmonious sugar content and acidity
10. Seed size - medium
Kokur is a white grape variety.
Synonymous with the variety White Long, Long. Indigenous variety of Crimea.
Medium ripening variety. The technical maturity of the berries occurs in the third ten days of September. The bushes are vigorous. The vine ripens well and satisfactorily. Shedding of flowers and peas of berries is insignificant.
The variety is affected by mildew, oidium and gray mold, and is damaged to a moderate degree by grape leaf roller. Belongs to varieties that are slightly frost-resistant. Kokur exhibits fairly high resistance to drought. The variety provides high quality wine when grown on slate soils, southern slopes and irrigation.
The average weight of a bunch is 150 – 250 g. Productivity is 70 – 100 c/ha and higher.
Juice yield can reach 85%. Its sugar content is 21 – 23 g/100 ml3, acidity is 9 – 10 g/dm3. Used for the preparation of strong (White Port Surozh, Solnechnaya Dolina), as well as dessert wines (Kokur dessert Surozh) and champagne wine materials. With less sugar accumulation, it is used to obtain juices, table wines and for fresh consumption.
