Mugofir is a red technical grape variety created by crossing the Muscat Golodriha and Violet Early varieties through the selection of the All-Russian Research Institute of Viticulture and Winemaking (VNIIViV). The variety is characterized by early ripening, occurring in late August to early September, with a fruiting period lasting about 125 days. The bunches of Mugofir are of medium size, cylinder-cone shaped, and of medium density, with bunch weight varying from 150 to 400 grams. Berries are of medium size, round or slightly oval, dark red-purple in color with medium-thickness skin. The flesh is juicy and fleshy, with a harmonious muscat flavor, and the juice is colorless or pale pink. The berries contain 21.7 to 24 g of sugar per 100 cm3 and titratable acidity ranging from 4.3 to 7 g/dm3. Mugofir bushes are of medium height with good shoot ripening and medium growth vigor. Leaves are five-lobed, of medium size with very weak cobwebby pubescence. The variety boasts high yield, up to 179 c/ha with an optimal planting scheme. About 65-75% of shoots are fruit-bearing, with a fruiting coefficient and fruitfulness coefficient of 1.2 and 1.4, respectively. Mugofir is frost-resistant up to -25 to -26 °C, allowing it to be grown in non-covered culture. At the same time, the variety demonstrates high winter hardiness and retains a significant portion of opened buds after sharp temperature fluctuations. Mugofir differs in high resistance to fungal diseases, including downy mildew, powdery mildew, and gray rot, with resistance ratings from 2 to 3 points. The variety is recommended for the production of dry and special muscat wines, as well as semi-dessert wines with a pronounced muscat aroma. Wines from this variety are obtained as clear, pale ruby red in color with a tea rose aroma and harmonious taste. Due to its characteristics and resistance, Mugofir is a promising alternative to the Violet Early variety and pairs well with rootstock varieties.
