Muscat Aksaysky is a late-maturing grape variety with a ripening period of about 145-150 days. Bines have medium growth vigor, and the flower is hermaphroditic. Bunches are medium to large in size, weighing from 250 to 300 grams, cylindrical-conical or cylindrical in shape, and dense. Berries are medium-sized, round, white or amber-white in color with a strong waxy bloom, weighing 1.5-1.8 grams. The pulp is juicy with a harmonious taste and pronounced muscat aroma. The skin is dense and rough. Sugar content reaches 17-19%, and acidity is 8-9 g/L. The yield of the variety is 100-110 centners per hectare. The variety is characterized by good frost resistance up to -25°C and resistance to downy mildew, as well as medium resistance to powdery mildew and gray mold. Regular preventive measures are required for protection against fungal diseases. Muscat Aksaysky is cultivated in non-covered culture, however, it is not resistant to phylloxera. At the same time, the variety is well compatible with common rootstocks, which facilitates its cultivation and propagation. The main use of the variety is the production of high-quality dry and sparkling muscat wines. Due to its harmonious taste and pronounced aroma, the grape is in demand in winemaking. Its berries have good marketability and transportability, which makes the variety attractive for commercial cultivation and marketing.
