The Odessa Pearl grape variety is a one-year-old grafted seedling developed by the Institute of Viticulture and Enology named after V.E. Tairov. This variety belongs to technical grape cultivars with early-to-medium ripening, typically having a vegetative period of 125 to 165 days. The vines are vigorous or medium-growing, with good budbreak and moderate winter hardiness, tolerating temperatures from -19 to -25 degrees Celsius. Flowers are bisexual or female, requiring additional pollination for full fruiting. Leaves are dark green, five-lobed, and the soil for planting is recommended to be well-heated. Bunches are large, conical, medium-dense, weighing from 180 g to 900 g, ensuring high yields — up to 130 centners per hectare or about 150 kg per plant. Berries are round, black with a waxy bloom, weighing from 1.6 to 10 g, with skin of reddish-blue hue. The flesh is juicy, with a distinct muscat flavor and complex aroma, featuring notes of wild cherry, tea rose, lavender, and wild cherry-rose-elderberry tones. The juice is intensely ruby-colored, with sugar content up to 23% and acidity from 6 to 9 g/l, making this grape especially valuable for producing wines with a pronounced floral-muscat aroma. The variety exhibits moderate resistance to fungal and other diseases, as well as good transportability and long-term preservation of fruit quality. Due to these qualities, Odessa Pearl is widely used both for winemaking and fresh consumption. For successful cultivation, select sites with well-heated soil and ensure additional pollination, which promotes stable and high yields.
