KUNDZA

Kundza is the local white grapevine variety distributed mostly in the below Imereti providing original table wine. 

In viticulture literature and among the local viticulturists this grapevine variety is known by the names “Kumsa” and “Mtsvanie”. 

Kundza is one of the ancient grapevine varieties that stands close to the group of local grapevine varieties and with its morphological and agro-technical characteristics and belongs to the eco-geographical group prol. pontica Negr. originated from Kolkheti family. 

The name “Kundza” and also “Kumsa” have named because of characteristic dense structure of bunches which are wide-cone-shaped resembling to a log. One of the synonym of “Kundza” such as “Mtsvane” (meaning green) used in some districts of Imereti is called because of its similarity to the grapevine variety “Mtsvane”. 

The vines of Kundza separately are distributed only in the western Georgia, basically in the below Imereti, particularly in the following districts: Tsulukidze, Tskaltubo, Maiakovski, Qutaisi and Vani. Basen on 1940 descriptive data of vineyards, 715 hectares were dedicated to Kundza, distriduted this way in different districts (see Table 1).

Based on more precise description of vineyards of 1947, Kundza had dedicated 427.69 hectares in Georgian, mostly presented in Imereti: in Qutaisi, Tsulukidze, Vani, Maiakovski, Zestafoni, Tskaltubo, districts and in Racha-Lechkhumi – in Ambrolauri district. Based on 1953 descriptive data of vineyards Kundza is engaged in the list together with Mtsvane and Goruli Mtsvane and has taken relatively small scope. 

As for example, the scope of Mtsvane shown in Maiakovski and Vani (25 hectares) is Kundza, while Goruli Mtsvane presented in Qutaisi, Tkibuli, Maiakovski, and Vani that has dedicated 120 hectares is mostly Kundza. This is caused by the confusion of names, as in Imereti Kundza is known by the name “Mtsvane”. 

BOTANICAL DISCRIPTION 

Botanical description of Kundza was conducted in the village Obcha (Maiakovski district) where the vineyard is cultivated on slopes consisting of lime-clay soils and the vines are formed by Georgian rule like an alley. More detailed was described in the collectional vineyards of the institute of viticulture and oenology on sliding slopes of Tsiv-Gombori Mountain situated at 562.3m above sea level, formed by as a cordon by Georgian rule at two opposite hangers consisting of 8-10 buds. 

The young shoot. (15-20cm) the young shoot with its crown and first two leaves is coated with thick felt-like coating more intensively of the downside. This is whitish and slightly pinkish. From the third leaf the coating disappears gradually and takes orange-yellowish coloring, while on the fourth leaf takes grayish-white coloring. The topside of a leaf is also coated especially to the tip. 

The one eyar sprout. The mature one year sprout is yellowish brown. The axils are darker in coloring and distanced with 12- 15cm from each other. 

The leaf. The leaves placed in the middle row (9-12) are quite large, about 17-18cm long and 18cm wide, roundish, rarely oval or wide-oval. The leaf is mostly un-lobed or three-lobed and dark green. The surface of a leaf is smooth or wrinkled like a net. The middle margin of a leaf is often an obtuse-angled. Usually, the leaf resembles to a channel with inclined ends. 

The upper incisions are opened, often – superficial, angular, can meet also quite deep incisions similar to the lyre, or rarely can find also – closed incisions, 

The below incisions are slightly depicted sometimes like a gap or incised angular, often they are not presented. 

The incision of the petiole is open, like an arrow, or the lyre, rarely can meet closed elliptical incisions. 

The major veins of leaves are ended with right sharpened triangular teeth, rarely they are like an arch, or similar to the teeth of a saw. 

The downside of the leaf is coated quite thick web-like pubescence, and rough uneven under-layer, both create quite thick felt-like coating. 

The petiole of the leaf is slightly shorter than the major vein, or equal to it. the petiole is smooth and bright green. 

The flower. the flower is hermaphroditic consisting of five or rarely six stamens standing upright. The proportion of stamens’ length to the height of the pistil equals 1.15-1.50. The pistil is cone-shaped, with well depicted column and ends by two or three-lobed nose. 

The bunch. The bunch is middle-sized, from 8 to 15 cm long and 7-12cm wide, with the average size – 11x9cm. The bunch is wide cone-shaped, often consisting of an arm, or can also be unstructured. Generally, the bunches are extremely dense or quite dense. The petiole is short, about 1.5-2.0cm long, this is grass-like, while becomes woody to near to the sprout and shares its coloring; the petiole of a berry is green, 5-7mm long, covered with grayish rough surface. The pedicel is narrow cone-shaped and covered with brown down.

The grain. The berry is middle-sized, from 1.6 to 2.0 cm long and 1.5-2.0cm wide, with the average size – 1.8x1.75cm. The gain is round, rarely concaved, or can also meet slightly oval berries; as the bunch is very dense the berry becomes an egg-like near the end of a bunch. The berry is bright yellow and covered with wax-like spots. The skin is thick and rough; the taste is usual, the fruit/content is juicy that is uncolored. 

The seed. There are one or two seeds in a grain. The seed is roundish and brown, takes orange-yellow coloring around the beak and to the inside. The basis is placed in the upside of a seed; this is oval and slightly convex outside. The channel is well-depicted on the topside of a seed. The seed is rocky on the inside. The basis is yellowish. The beak is well-depicted, about 1.6-1.8mm long, cone-cylindrical and orange.

AGRO-BIOLOGICAL DESCRIPTION

The vegetation period and course of its phases. The observations over the vegetative phases of Kundza were provided in Inereti – in Zestafoni and in Kakheti – in the collectional vineyard of the institute of viticulture and oenology, nearby to Telavi. Based on observations conducted in Imereti, the vegetation period from the break of buds to the full ripening of the grape equals 185 days, while in Kakheti – 165 days. The grape of Kundza arrives to the full ripening about in 11 October, in Imereti (Saqara), while in Kakheti (Telavi) – in 6 October. The sum of active temperatures during the vegetation period in Imereti equals 3790o, while in Kakheti – 3244o. According to these data Kundza belongs to III period of ripening grapevine varieties. In comparison to the standard grapevine varieties of Imereti, such as Tsitsqa and Tsolikouri, Kundza arrives to the ripening 10-12 days earlier. Below are presented the findings of many years observations over vegetative phases conducted in Saqare experimental station and in the collectional vineyard of the institute of viticulture and oenology (see Table 2).

In Imereti and Kakheti the one year sprouts of Kundza arrive to the ripening for the time of veraison of grape, while to the fall of leaves become full ripening and ready to meet winter frosts.

The strength of vine varies depending on soil and climate conditions. In the below Imereti on alluvial soils is characterized with stronger than the moderate growing, while in the middle Imereti – by the moderate growing.

The productivity. The grafts of Kundza provide first and full productivity relatively early, from the second and third-fourth year of planting. In Saqare experimental station the productivity of Kundza according to prof. T. Kvaratskhelia (11) equaled: in 1947 – 62, 0 centners, in 1948 – 67 centners, while in 1949 – 57 centners per hectare.

In industrial vineyards the productivity of Kundza varies widely depending on the location, soil and forming-loading. 

In the below Imereti on alluvial soils, at 2.25m2 eating are, here vines are formed at two opposite hangers, the productivity of Kundza equals 80-100 centners, while in the middle Imereti, on podsolic and humus-carbonate soils, on mountainous and hilly slopes, its productivity is relatively lower, about 60-8-centners per hectare.

Kundza is characterized with quite high productivity in Abkhazia, maintaining 100-120 centners of harvest per hectare.

In the collective vineyard (Telavi) of the institute of viticulture and oenology in Kakheti, the productivity of Kundza in 1949, varied from 2.5 to 3 kg per vine, while in 1950 – 2.5-3.6 kg per vine, with the average productivity – 2.82kg that means 90-100centners per hectare. 

Kundza is high productive grapevine variety, with the coefficient – 1,5-2.0 (the mean – 1.6). the average weight of a bunch equals 150-175g, while of a large bunch – 250-300g. Based on these data, the the harvest of one vine that is loaded with 15-20 buds, equals 4-5kg, however, as the calculated/predicted productivity is lower than the actual, it should be averaged at 80-100 centners per hectare.

Resistance to fungal diseases and philloxera. Based on the observations provided in Saqare experimental station, and in experimental vineyards of the institute of viticulture and oenology as well as according to local specialists and viticulturists, Kundza is characterized with relatively high resistance to fungal diseases, especially to the dowry mildew. This is the reason why Kundza is so widely distributed in damp/moist districts of the below Imereti and partly of Abkhazia. This grapevine variety is also relatively resistant to phylloxera like Mchknara Dondghlabi, but not a resistant as Tsitsqa.

The adaptability to rootstocks. Kundza is quite adaptable and efficient to be grafted on nearly all standard rootstock varieties, especially on Riparia X Rupestri 3306 and 101/14, basically for fertile, alluvial soils. For humus-carbonate soils is better to the grafted on Riparia X Berlandieri 420a, while for podsolic, and stony soils – on Rupestri Dulo. 

Kundza is also quite adaptable to the environment especially to frosts and drought. Among the grapevine varieties of Imereti, after Krakhuna, Kundza is the most enduring to the winter frosts.

Kundza is not significantly demanding to soil varieties, however is more productive and strongly growing when cultivating on alluvial soils.

TECHNOLOGICAL DESCRIPTION

The structure of the grape. with the visual appearance and structure of bunches, Kundza should be dedicated to the wine production.

Mechanical structure of Kundza grape is illustrated in Table 3, based on analysis conducted in Saqare experimental station.

As this table indicates the outcome of juice in laboratorial conditions varies from 78% to 83%, while in industrial circumstances it is lower, consisting of 76%. 

The structure of grape juice. In districts of Imereti, Kundza accumulates quite good amount of sugar, in helpful weather can consist of 22 % sugar of much. The capability of accumulating sugar is illustrated in Table 4, based on analysis conducted in Saqare experimental station and the institute of viticulture and oenology.

To characterize the dynamic of ripening, below are presented the findings of analysis conducted by the scientist V. Demetradze, in Saqare experimental station (see Table 5).

As given data indicates the increase of sugar and decrease of acidity occur gradually in relation to months and provides more slowly during October.

For making table wine the grape is picked from the second half of September to the first half of October, when consisting of 20-22% sugar and 8-7% acidity. The wine made from Kundza is bright straw- colored, golden, is full and energetic, also sparkling. Generally, Kundza makes valuable original wines, while in some years, on humus-carbonate soils – can provide quality wine too. Kundza wine is early maturing; it should be applied during 2-3 years, because after time it loses taste characteristics and aroma.

To characterize taste characteristics of Kundza wine, are presented several excerpts from the recordings of degustation commission meeting: “Kundza of 1941 yield – is straw-colored golden, very clear and full wine with pleasant taste and well-depicted original aroma, evaluated by 7.4 point.

Kundza of 1945 yield – is bright straw-colored, filtered/clear and with well-expressed original aroma, this is cheerful, energetic European type wine, quite full, evaluated by 7.2 point.”

“Kundza of 1946 yield – is bright straw-colored, less fleshy table wine with pleasant acidity, estimates with 7.6 point.”

With the structure of juice and chemical characteristics of the wine, Kundza is very prospective for making non-alcoholic grape juice. Its relatively high consistence of sugar and acidity seems to the interesting and useful. This grapevine variety can be recommended for making also quality spirits.

And, finally, in order to characterize chemical structure of Kundza wine below are presented the findings of chemical analysis of the wine, conducted by V. Demetradze and V. Kintsurashvili (see Table 6)

GENERAL EVALUATION AND DISTRIBUTION BY DISTRICT

Kundza is the local grapevine variety of Imereti, distributed mostly in the upper Imereti. This grapevine variety is not included in the standard assortment of Georgia that provides original table wine or in some places quality wine.

The positive characteristics of this grapevine variety involve its relatively high productivity, quite good resistance to fungal diseases and phylloxera that it is early ripening and quite well enduring to frosts. Its wide distribution in the below Imereti is determined exactly these positive characteristics.

Among negative characteristics should be identified low quality of its production and a narrow range of use.

In damp districts of the below Imereti, this grapevine variety is prospective for making table wine of massive use, non-alcoholic grape juice and wine-materials for spirits. 

Kundza can be recommended being widely cultivated in the southern districts of the Soviet Union, for making table wine and non-alcoholic grape juice.