Mujuretuli
Mujuretuli is red grapevine variety, mostly distributed in Racha- Lechkhumi, more precisely in the below Racha including in vineyards of Aleqsandrouli and used for making naturally halfsweet (Khvanchkara) and red table wine.
Among the local viticulturists and in literature sources are not mentioned synonyms of Mujuretuli.
Mujuretuli is the local grapevine variety, standing close to aboriginal grapevine varieties with is morphological and agricultural characteristics, belonging to the eco-geographical group prol.pontica, sub prol. georgica Negr. According to acad. Iv. Javakhishvili (5) this grapevine variety have to be transmitted from Imereti as the word „Mujuretuli“ seems to be originated from „Mujiretuli:“ the village Mujireti is situated in Aragvi and this grapevine should be from this place,“ explains he. This is very acceptable and possible viewpoint. In addition, the origin of Mujuretuli should be connected with Aleqsandrouli, as these two grapevine varieties are cultivated together, and are similar with each other. As we know, Aleqsandrouli is originated from the domesticated grapevine family of Kolkheti. The issue when and show emerged Mujuretuli is not clear, however it must have a long history.
Mujuretuli is mostly distributed in Racha-Lechkhumi districts, not on a large scope. This grapevine variety is cultivated together with Aleqsandrouli, while separately, it has dedicated smaller land-scope. Based on 1940 data, its entire land-scope consisted of 20 hectares, while according to 1953 data, - 50. 41 hectares has dedicated in Racha-Lechkhumi, distributed this way: in Ambrolauri – 48.15 hectares, i.e. 2.2% of the whole scope; 2.26 hectares – in Tsageri district (0.1%), totally, in Racha-Lechkhumi – 50.41 hectares consisting of 2.3% (4540 hectares) of the entire land scope.
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Botanical description
This grapevine variety was described in the village Chrebalo (Ambrolauri district) and then its botanical and agricultural characteristics were explored in the collective vineyard of the Institute of Viticulture and Enology, in Telavi where the vine is formed by two sided cordon, on a 3m2 feeding area.
The young shoot
The 15-20cm long young sprouts are coated with thick web-like down, is white with a pinkish hue, especially around the leaves and crown. The leaves of the middle row are less coated and are yellowish-green, and reddish. The underside of leaves is covered with a thick coati ng that gives it a grayishwhite coloring.
The one year sprout
The mature one year sprouts are brown; the axils are darker in coloring, sometimes grayish-brown, distanced from each other by 8-14 cm (the average being 8-9cm).
The leaf
The well-developed leaves of the middle row (9-12) are quite large (17x17cm), some of them - 15 and 20 cm. The leaf is roundish, often – oval, rarely can be intensively lobed or rarely five-lobed. The surface of a leaf is wrinkled like a net, and bright green.
The upper incisions are quite deep, rarely – superficial, or much cut, often are like a gap or angular, rarely with narrow, parallel lyre-like sides, with sharp or roundish basis.
The lower incisions are slightly depicted, less developed, mostly similar to a gap or cut angular.
The incision of the petiole varies from the lyre-shape to elliptical, closed incisions.
The major veins often end with sharp triangular teeth, rarely archlike teeth can be found; the lateral teeth are bent, or sharp.
On the underside, the leaf is covered with a thick felt-like coating and web-like down.
The petiole is smooth, rarely covered with web-like hairs. The length of a petiole is equal or slightly longer than the major vein; which is a reddish wine-colored and violet.
The flower
The flower is hermaphroditic; has well-developed pistil and standing stamens. There are five, rarely 6 stamens in a flower. The proportion of the stamen’s length to the height of a pistil is 1.1-1.5. The pistil is roundish-cone-shaped, with a welldepicted long cylindrical column and two-lobed nose.
The bunch
Bunches of Mujuretuli are middle-sized or smaller, from 10 to 16cm long, and 6-10cm wide, with the average size being 13x7cm. The shape of bunches is cone-cylindrical, often consisting of a shoulder, rarely branched. Bunches are quite dense and thin. The pedicel of a bunch is grass-like, while near the pedicel – becoming woody and taking on the sprout’s coloring. The pedicel is 3.0-7.0 cm long; the receptacle of a berry is green, from 0.6 to 1.0cm long. By grape-ripening it often takes on a red coloring; the receptacle is narrow cone-shaped, covered with a rough surface, rarely being smooth.
The berry
The berry is moderate in size, sometimes large; about 1.5-2.0cm long and 1.0-1.5 cm wide (1.65x1.28cm). The berry is oval, often longish, dark violet, nearly black. The berry is covered with violet waxy spots. The skin is thin, but quite firm; the flesh is solid, juicy; the juice is un-colored, sweet, pleasant, with a slightly depicted original aroma.
The seed
There are 1 or 2, rarely – three seeds in a berry (the mean being 2.05); the seed is longish, about 7mm long and 3.5mm wide, is bright brown, and orange on the beak. It is oval; with a flat surface and is slightly concaved to the inside. The beak is cylindrical, slightly inclined, about 2 mm long and 1.2mm wide.
Agro-biological description
The vegetation period and course of its phases
The observations over the vegetative phases were provided in Ambrolauri, Tsageri, Zestafoni, and in Telavi, by the institute of viticulture and onelogy. The results of phenological observations are presented below in Table 1
The data of phenological observations is based on the meteorological information provided by the adjacent stations. Vineyards for observation are situated in Imereti – in the village Khvanchkara – at 545.8m above sea level and in Kakheti – in Telavi, at 562.30 m above sea level.
As given table indicates, Mujuretuli arrives the ripening in Racha-Lechkhumi in the second half of October (18-20 October), in Imereti – nearly two weeks earlier, while in Kakheti – even more earlier. The sum of active temperatures is the highest in Imereti, when in Racha-Lechkhumi and in Kakheti.
The one year sprouts arrive the ripening (about 100-120cm) successfully for the beginning of the fall of leaves, meet to winter frosts ready.
The strength of growing
Mujuretuli is moderate in growing, while on strong, fertile soils becomes stronger growing, however without increasing the productivity.
The productivity
Mujuretuli is early ripening grapevine variety, providing the first signs of grape from the second or third year, while the full productivity – from the fourth, fifth year. Based on observations in experimental vineyards Mujuretuli is high productive; its productivity coefficient equals 1.2-1.6m, while the weight of a bunch – 60-80g; generally, its productivity equals 80.0-100.0 centners per hectare.
Resistance to fungal diseases and pests
In Racha, Mujuretuli is relatively more vulnerable to the dowry mildew, while in Kakheti, its resistance as to the powdery, as to the dowry mildew is satisfying; In Imereti this grapevine variety is relatively more sensitive to the powdery mildew than industrial grapevine varieties of Imereti; however, this is stronger to the negative influence of phylloxera, similar to Aleqsandrouli.
The adaptability to rootstocks
Mujuretuli is quite adaptable to different rootstocks, however can be more successfully grafted on Rupestri Dulo, then on Riparia X Rupestri 3309, 101-14, and in the last – Berlandieri X Riparia hybrids.
The response to the environment
In Racha-Lechkhumi, the vines of Mujuretuli are not loaded strongli (at 10-12 buds), that causes the low productivity of it.
Usually, Mujuretuli bunches are quite dense, while during some years can happen the extensive fall of flowers that will make bunches shallower.
Mujuretuli, is quite well enduring of winter frosts, easily bears the severe winter of Racha-Lechkhumi (15-18o). It is also quite resistant to droughts; can develop successfully on dry, sandy slopes, where it obtains high quality and sweet wine.
It is not demanding to soil variations, can develop on nearly all kinds of soils in Racha, however, it dive lops more strongly on alluvial and lime soils; Mujuretuli should be cultivated on mountainous and hilly slopes in order to achieve high quality wine.
Technological description
With the chemical structure of Mujuretuli grape-juice and wine’s quality, Mujuretuli should be dedicated naturally half-sweet and table wines; while with beauty of bunches – thin structure, longish berries with pleasant taste can also be used as table grape.
The mechanical structure of Mujuretuli grape
To characterize mechanical structure of the grape, below are presented the findings of analysis conducted by V. Demetradze (1) in Saqare experimental station (see Table 2).
As Table 2 indicates, the grape of Mujuretuli is not characterized with high outcome of juice that varies from 76 to 80% in the laboratorial conditions. Higher outcome of juice is indicated in its homeland – in the village Khvanchkara.
Chemical structure of juice
Similar to Aleqsandrouli, Mujuretuli is able to accumulate much sugar particularly on sub-clay, lime consisting soils and dry climate; its can accumulate up to 28% sugar in Khvanchkara, as well as in Imereti and Kakheti. To characterize the capacity of accumulating sugar and acidity, below are presented the findings of analysis conducted in Saqare experimental station (see Table 3).
As Table 3 indicates Mujuretuli accumulates quite good amount of sugar in Racha, as well as Imereti, where can consist of 28.6%-29% sugar and 5.3%-4.7% acidity.
To characterize the ripening of Mujuretuli grape, below are presented the results of observations conducted by V. Demetradze, in 1940.
In 1940, in the village Kvanchkara, on September 13th, Mujuretuli could accumulate 20.5% sugar and 6.6%; on October 5th – 23.8% sugar and 5.5% - acidity; while in the village Saqara (experimental station) on September 11th – 24.9% sugar, 6.2% - acidity; on October 9th – 28.6 % sugar, 5.3% - acidity.
The use of grape and wine’s quality
In Racha-Lechkhumi, Mujuretuli grape is mostly used for making the wine, rarely is also used a table grape. Because of strong ability to accumulate much sugar, Mujuretuli is used for making naturally half sweet wine „Kvanchkara“.
As for example, Mujuretuli distributed in the below Racha, namely in Chrebalo-Tola-Khvanchkara micro-district, cultivated together with Aleqsandrouli, is used for making „Kvanchkara“ wine; while in other districts, mostly situated across the right bank of the river Rioni, is used for making red table wine.
In order to get high quality Khvanchkara wine, Mujuretuli should be picked when quite ripened, consisting of 27-39% sugar and 5-6% acidity. The desirable level of sugar and acidity is maintained in Racha, usually, from the second half of September until the first half of October.
We are not going to describe the process of wine-making from Mujuretuli in Rahca-Lechkhumi as it is similar to the method of wine-making from Aleqsandrouli. Naturally half-sweet wine, made from Aleqsandrouli and Mujuretuli was famous not only in Georgia, but also in the outside of Georgia; this wine is characterized with ruby-coloring, transparency, full, sweet taste with specific aroma and tenderness.
For making dry table wine, Mujuretuli should be picked when consisting of 22-24% sugar and 6-7% acidity. Sweet juice of grape should be processed including chacha.
The table wine of 1940 yield, made in Saqare experimental station was characterized with good coloring, transparency; as full, tender balanced in characteristics, consisting of 15% alcohol.
The sample of this wine was evaluated with high degree/point at the degustation commission meeting, and characterized as transparent, with beautiful coloring, well-expressed original aroma and tender taste.
To characterize naturally half-sweet and table wines made from Mujuretuli, below are presented the findings of analysis provided in Saqare experimental station and in the institute of viticulture and onelogy (see Table 4).
General evaluation and distribution by district
Mujuretuli is the local grapevine variety of III ripening period that is mostly distributed in the viticulture districts of Racha-Lechkhumi mostly included in vineyrds with Aleqsandrouli. Mujuretuli and Aleqsandrouli are used for making high quality naturally half-sweet wine on the right bank of the river Rioni, while in other districts – for quality red table wine.
The positive characteristics of this grapevine variety include: high quality of production, great capacity of accumulating sugar and after over-ripening – tendency to turn into raisin.; quite good resistance to droughts and winter frosts.
Out of negative characteristics can mention: its relatively low productivity and low resistance to fungal diseases (the dowry mildew). Mujuretuli is not involved in the industrial standard assortment of grapevine varieties of Georgia; however, this is very prospective variety and deserves to be included in standard assortment in Ambrolauri, as separately, as together with Aleqsandrouli for making naturally half-sweet „Khvanchkara“ and quality red table wine.
It can be recommended being cultivated in Imereti and some districts of Kakheti, mostly for making naturally half-sweet wine; also, in the districts of Qartli and Meskheti seems to be efficient to be cultivated as it is early ripening, quality vine. This grapevine variety is also prospective in the southern viticulture districts of the Soviet Union, basically in Ukraine, Crimea, and the north Caucasia.
Bibliography
1. Demetradze V., Materials for Dividing Georgian Viticulture and Enology Industry into Regions and Specialization. Kutaisi, 1936.
2. Ketskhoveli N., Zones of Cultural Plants in Georgia. Tbilisi, 1957.
3. Mirotadze A. tRacha-Lechkhui vine varieties. Tblisisi, 1939.
4. Modebadze K. Viticulture, Tbilisi, 1948.
5. Cholokhashvili S., Guide Book for Viticulture. Book II, Amphelography. Tbilisi, 1938.
6. Javakhishvili Iv. Economic History of Georgia. Vol. II. Tbilisi, 1934.
7. Jorjadze L., Viticulture, Wine-making and Improvement. Tbilisi, 1876.
