KRAKHUNA

Krakhuna is a local white vine variety, made for high quality alcoholic table white wine and also for the preparation of dessert wine. 

Krakhuna is most cultivated in Imereti. By its morphological and agricultural features it easily can belong to the prol. pintica, sub prol. georgica Negr.- ecological-geographical group, which comes from the Kolkheti valley. There is no extensive information about the time and place of its origin, only some descriptions from literature sources and folklore which assists in the painting of an approximate picture of the variety’s past. 

Klarjula is described by famous specialist V. Staroselski, who thinks that the vine was brought from Kakheti, yet, orphologically, this cannot be true as the vine was never developed in Kakheti, thus it belongs to Western Georgia. 

Academician Iv. Javakhishvili describes the origin of Krakhuna in his works (8). According to his research Krakhuna is local dialect word for ‘grain’ in Imereti. It is said in Western Georgia that:’’a berry in the mouth explodes and makes noise, but in Kakheti it is not noisy’’. If the vine had originated from Eastern Georgia, then it would be named Knatuna or something else. 

Krakhuna is believed to have been a very popular wine during last century. 

It was spread mostly in Imereti (Sviri, Obcha), and was an honorable vine not only in Georgia, but all over the Soviet Union. Its durability against oidium is low and, if necessary actions are not taken- such as treatments with sulphur to protect the vine from oidium diseases, –the entire harvest can be lost. 

Its present location of distribution is central Imereti: in Sviri, Kvalichi, Obcha, Dimi, and Fersati, Mayakovski, Zestafoni, Kveda Sakare, and Argveti. Based on 1940 statistics, Krakhuna covered approximately 102 hectares. More specific details about the vine are shown below (Table 1).

As is shown, in 1947 Krakhuna was spread on only 132 hectares. In Imereti on121.24 ha; in Racha-Lechkhumi 6.54; Samegrelo 2.66; and the rest in Abkhazia and Kartli-Kakheti. 

According to 1953 statistics, Krakhuna was dedicated 80 hectares. From which, 52 hectares were in Zestafoni and 13 hectares in Maykovski districts, with 10 hectares being in other parts of Imereti. 

BOTANICAL DESCRIPTION 

This variety was described in the collective vineyard of Zestafoni and explored in the collective vineyard of the Institute of Viticulture and Enology in Telavi. 

In Obcha, the vine is formed by Georgian guideline, on stake; while in Telavi – by cordon. 

The young shoot. The young growth shoot with its tips, crown, and second (sometimes even third) leaf-bracts are covered with a thick felt-like coating and grayish-white, slightly pink down. From the third leaf, the coating decreases on the topside and becomes greenish-yellow, with an orange hue. On the underside, leaves are covered with a thick felt-like grayish coating until the fourth and fifth leaves. 

The one year shoot. One year shoots are dark yellowish or bright brown, having the average width of 7 - 9mm. The length between axils is 8 - 12cm, which are lightly covered by grayish down. 

The leaf. The size of a fully developed leaf is medium, having a 9 - 12 length and 17 - 18cm width. Leaves are oval shaped and nearly round, being slightly sectioned. The upper side area is similar to a blister or web, funnel-shaped, sometimes flat. The underside of the leaf is covered by felt-like grayish down. The tip is always bright and unchanging; by shape similar to an arrow, with mostly equal sides. It can also be deeply convex. The upper part of the tip is deep or has quite a deep angle. 

The tips of leaf surfaces are characterized by triangular teeth; which can also be round and deep on one side, with the secondary teeth being similarly shaped. 

The lower incision is as well developed as the upper incision and often slightly deep. 

As a rule, the leaf is three-lobed, rarely five. The edge of the tip creates an obtuse angle to the blade, rarely – right. 

The flower. Flowers are hermaphroditic with normally developed pistil and stamens. Most commonly there are six standing stamens in a flower, rarely five or seven. The length of stamens thread to pistil is 1.25, rarely – 1.50. The knot is wrinkled, roundish and rarely cone-shaped. The column is short and ends with small two-part nose. 

The bunch. Bunches are medium sized, about 12 - 16cm long and 8 - 10cm wide; the average length of a bunch is 14cm, while the width – 8cm. Bunches are cylindrical-cone shaped, rarely wide-cone or cylindrical. Generally, bunches are dense. The pedicel of a bunch is like grass, and becomes more solid when approaching the sprout basis, taking on its coloring. The pedicel is 2 - 5cm long, the average being 2.5 - 3cm. At the time of full grape-ripening, the pedicel of the berry is dark red, rarely green, from 6 to 8mm with the average – 6mm. The receptacle of a pedicel has a narrow cone shape and a rugged surface. The berry is tightly connected to the pedicel.

The grain. The berry is middle sized, from 1.7 to 1.8cm long and 1.5 - 1.6cm wide, commonly 2.0cm long and 2.0 - 2.1cm wide. Grains are rounded, or concave, and of different sizes. The berry is symmetrical, wider in the middle, with a rounded end. The ripened berry is black, covered with thick waxy spots that make it dark violet. The skin is thin, easily detachable from the flesh. The flesh is juicy and more solid around the seeds. The juice is uncolored and has a sweet pleasant taste.

The seed. The number of seeds in a berry varies from 1 to 4. Mainly being 2.6 seeds. There are, on average, two seeds in a grain. Seeds vary in shape: most often they are narrow, rounded-oblong in shape, rarely rounded with short tips. Their length, with tip, is 6.5 – 7.5mm; the width is 4.0 – 4.5mm. The body of seeds is straw-colored. The kalaza is located in the upper part of body, has an oval shape, being concave in the middle. The incision from the kalaza to upper part and tip is well depicted, being narrow but deep. The abdominal side of the seed is slightly wavy or flat. Clefts of the abdomen are not deep and run towards the tip in parallel lines. The beak is cylinder shape, with a 2.0 – 1.5mm length. The basis of the cleft is yellow; the tip is narrow cone-like and rugged. 

AGRO-BIOLOGICAL DESCRIPTION

Vegatation period and course of vegetation phases. Observations of the course of the vegetation period and its phases were conducted on Telavi and Sakare collective plots of the Institute of Viticulture and Enology in Sakare testing station, which is built in a valley 149.2m above sea level; and also on the Institute of Viticulture and Enology collective vineyard of Kurdgelauri village, Zestafoni, at 562.3m above sea level.

Table 2 below shows the Vegatation period of Krakhuna and course of vegetation phases in Telavi, Zestafoni and Odessa.

The vegatation period and course of vegetation phases, as shown from the table above, depends on humidity and meteorological conditions. The vegatation period during warm weather is shorter and during cooler weather, it is longer, as it tries to accumulate warmth. 

The latest ripening Krakhuna is cultivated in South Ukraine, followed by Georgia with the earliest ripening occuring in Imereti where the vegatation period is normal. Usually in Imereti, Krakhuna starts to ripe on 26 september, in Kakheti 12 October, In Ukraine 20 October. The sum of active temperature is: in Odessa 368.0, in Telavi 800 and in Zestafoni 1300. In comparatively long vegetation conditions in Imereti and partly in Kakheti, the sprouts of Krakhuna are able to ripen by the time of leaf-fall, and are ready to face the winter, resulting in little or no damage from winter frosts.

The productivity. As with the majority of Georgian grapevine varieties, Krakhuna produces its first harvest from the second year after planting. Half a yield is gained in the third year, while from the fourth year it gives full productivity.

At Sakare testing station, the productivity ranged from 80 – 100 centners.

Table 3 below shows the statistics of formation of Krakhuna harvest from 1905 – 1912

As it is shown from the table, the average harvest for 8 years equals 100 centners and largest 140 centners. The production is also high with good quality. Sugar 23% or no less than 20.8%. 

The observation made in Kakheti shows that the annual average harvest does not exceed 1.6 -3 kg per root or 20 kg in total. According to Ukranian observation, Krakhuna's harvest ranges from 818g to 2260g per root, which means 1220 per root in a year. 

Based on Sakare testing station and Institute of Viticulture and Enology the number of sprouts changes from 87 to 96% in Zestafoni, and from 86 to 100% in Telavi. 

The coefficient of productivity in Imereti ranges from 1.3 to 1.5, in Kakheti 1.34 – 1.56%. The average weight of a berry in Imereti in Zestafoni is 118-160g, in Kakheti (Telavi) 120-200g, on average being 160g. 

The average weight (Odessa) is 140-150g, and for large bunches 350-450g. If environmental conditions are suitable, Krakhuna may provide harvest from 80 to 100 centners. 

DURABILITY AGAINST PESTS AND FUNGAL DISEASES.

In the Imereti -Kakheti warm and wet climate, it is very suscep¬tible to disease. High-growing vines get infected most commonly, due to the difficulties of cultivation and aftercare. 

Lower area vines are pestizied on time and, if all rules are fol¬lowed, the plant it is protected from diseases. 

Observation shows that its durability against pests and diseases is strong. Its durability against oidium, when cultivated, is low and if nessessary actions are not taken- such as treatments with sulphur to protect the vine from oidium diseases –the entire harvest can be destroyed. 

Data of the Testing Station in Telavi (Telavi zone) shows that Kra¬khuna is resistent to diseases, which can be explained by dry eco¬logical conditions. 

In the Imeretian mountains, Krakhuna's durability against pests and diseases is strong, and that is why cultivation is not spread widely and why it provides a low yield. If well treated, Krakhuna engrafted on a rootstock is characterized by strong growth-devel¬opment and regular productivity.

Response to the environment and specificity of agro-tech¬niques. Based on observations over many years, Krakhuna is not sensitive to ecological conditions. If we do not take its high vulnerability to fungal diseases into account; this grapevine vari¬ety can successfully develop as well in lowland areas as in hilly, mountainous places and on different types of expositions. Its high adaptability refers also to soil varieties, as Krakhuna can develop as well on weak, podsolic, as on clay and alluvial soils. However its production is specifically valuable and qualitative if cultivated on southern or south-eastern facing slopes and sun-lit weak-pod¬solic soils. In such places, the impact of fungal diseases is lessened and grape bunches and berries are very beautiful and valuable.

Since Imereti is not characterized with winter and spring frosts, the ripened masse of the vine develops normally without any dif¬ficulties. Krakhuna, as a strongly growing grapevine variety, used to be formed as high vineyards for centuries of generating and selecting. 

Relation with other varieties Krakhuna's durability against phyl¬loxera has been less studied. From rootstock vine types, the best results for Krakhuna can be brought from hybrids of RipariaXRu¬pestri-3306. Krakhuna engrafted on this rootstock is characterized by high growth-development.

In Bakhvi, Krakhuna brought from hybrids of RipariaXRup¬estri-3306 has low productivity. 

The same picture can be seen in the Salkhino zone. From root¬stock vine types, the best results for Krakhuna can be brought from hybrids of BerlandieriXRiparia.

Technical Characteristics By chemical consistency, Krakhu¬na belongs to wine group. It is also use as table grape (eating). Among table wines (Tsitska, Tsolikouri, Dondglabi, Otskhanuri Sepere) Krakhuna is a table (dessert) wine. 

Cmechanical consistence of Bunch and grain. Below is given the table, where it shows the analytical expertise on Sakare test¬ing station made by V. Demetradze and V.Kintsurashvili (1). The result of analysis in comperison with ukranian (Odessa) is shown below. (see Table 4)

As shown in Table 4 the juice in Krakhuna ranges fromm 74% to 85% which is not enough for grape juice production. According to V. Demetradze (1) the juice consists of: Chacha 26% and juice 71%. Based on 1945-48 V. Kintsurashvili analysis in Sakare testing station, Argveti village, Kveda Sakare and Sviri, chacha was 20-23.38%, and sugar 4 – 78.08% 

Chemical structure of juice. During harvest among Imeretian vine Krakhuna consists of most sugar. It sugar volume reaches 28-30%. Mostly sugar consistence the vine has in Central Imereti – Orjonikidze, Zestafoni, Mayakovski, Chiatura and Sachkhere districts. Krakhuna ripe one period earlier, then Tsitska or Tsolikouri. During the same period of harvest in comparison with Tsitska and Tsolikauri the sugar amount is still 24-26%. It is possible to make strong or dessert wine, if the rain will not disturb its ripeness. The amount of sugar in Krakhuna is shown below in Table 5.

In Table 6 is shown the characterization of Krakhuna grape productivity in Mayakovski and Sakare villages

As already mantioned, Krakhuna consists a large amount of sugar in Central Imereti, which ranges from 28-30%, and acidity 6.5-7%. The same level of sugar is presented by Krakhuna fro Kakheti and Ukraine, which is 23-24%. 

Use of the grape and wine quality. Krakhuna grapes are mostly used for Imeretian and European table wine. Based on some tests it is possible to prepare Maderi and Portwine type wines. 

Imeretian and European high quality wine can be produced in cntral Imereti, Zestafoni and Mayakovski districts. From this point Klaviti-Sviri district is the best. The vine cultivated on that areas provides quality wine. In Upper Imereti wine is mostly made as european type. 

In other parts of Western Georgia – Guria-Samegrelo, Achara-Abkhazeti and Racha-Lechkhumi Krakhuma is not distributed much. 

In comparison with Tsitska and Tsolikauri wine, Krakhuna is light colored enegetic but lack of softness, although European type Krakhuna is no less then the vines above. 

The majority of the grape is used for eating and saving. It has sweet taste and please aroma. 

The majority of Krakhuna harvest is used for wine preporation. 

Organoleptical and chemical discription of wine. Krakhuna provides quality table wine. European way made wine is yellow, energetic and pleasant taste. Imeretian way made wine is darker, has specific aroma. 

After saving wine for some time it gets better. It turns into goldish color, increases typical bouquet and become haronic. 

Krakhuna wine is always praised by the Central Degustation Commission. It is evaluated by 8 points out of ten. In 1945 it got 7.6 points. The wines from Sviri and Argveti villiges also recieved good points in 1945 and 1946. 

It is possible to keep wine over 40-45 years, which helps it to become better wine. In Sakare testing station there is Krakhuna wine kept since 1903.

In Conclusion, below is the table showing the wine features tested at Sakare station by professor K. Modebadze (2), V. Demetradze (1) and V. Kintsurashvili. (Table 7)

As it is shown from the list Krakhuna is rich with cheical-natural characteristics. Alcohol volume was 12-13%, sometimes 14-14.5%. Extract ranges from 1.8 to 2.7%, averagely it consists of 2.0-2.2%.

Acidity equals 5-6, Number of glycerin in the wine is 0.6-0.8%, sometimes 0.9%. Absolutely the same qualities have Ukranian Krakhuna The volume is 14-15% and extract 2.7-2.9% 

Varietions and clones: There are no discoveries of Krakhuna clones. The work must be continued to have the result. The poritive features: Heavy loading, Good resistance against frost, quality of wine and local usege as table wine. 

General Evaluation and Distribution by District After much experience and observation, Ojaleshi has indicated its character, namely, that it can reach its full ripening period in the middle of November in the mountainous districts of Zestafoni and Maykovski. European and Imeretian types of wine are made from Krakhuna, also table and dessert wines – Madera and Portwine. 

It is prospective wine for producing semi-sweet wines. Unfortunately it is not developed as well as other Imeretian wines. 

The weakest point of the vine is -it is very weak against the influence of phylloxera. This explains the mass disappearance of high-vineyards of Krakhuna.

Krakhuna of Imereti district belongs to the wine species by its nature. It must be cultivated and developed in other part and districts of Georgia. 

Kakhetian Krakhuna has good resistance against mildew and berry rot. It is prospective in South-East disrict of Soviet Union.