Misket Kailashki

Names and synonyms:

Misket kaylashki, Misket kailashki, Muskat kaylashki, Kailashki misket (Bulgaria)

Origin and distribution:

Misket Kailashki was created by the method of interspecies hybridization by crossing the varietiesMisket Hamburg x Save Villar 12 375 by Y. Ivanov, V. Valchev and G. Petkov. It was recognised by the DSK and approved as a new and original variety by Order No 4/23.02.1976 of the Ministry of Agriculture and Food. It is found in the regions of Pleven, Vratsa, Veliko Tarnovo, Shumen, Ruse, Burgas and Sliven. Its area is about 394,3 dka – 0,19% of the white wine varieties and 0,07% of all vineyards in our country.

Botanical description:

A young summer-racel. The crown is a moss with a wine-red hue. The young leaves are wine-red, on top they are bare and on the bottom they are mossy. The shoot is slightly mossy, wine red in spots and stripes.

It's a mature summer tree. The internodes are medium long and medium thick.  The bark is light brown.

It's a sheet.The paste is medium-sized to large, five-pointed, medium-cut, with a smooth to slightly mesh wrinkled surface, often folded up chute-shaped, naked. The upper side threads are open, medium to deep, with parallel sides and a rounded bottom. The lower creases are open, shallow, in the form of a sharp corner. The tail cut is open, arched, narrow, with a sharp bottom.

It's a bunch of grapes. Medium size (15,3/9,4 cm), cylindrical-conical, often winged, loose. The handle is medium-long, thin and sturdy, woody at the base. The bead is green. The stem of the nipple is thin, medium-long, with a small flat bed. The average mass of a bunch is about 200 g.

It's a nipple. Medium-sized (14,7/13,4 mm), oval. The skin is yellow-green to golden-yellow, medium-thick, elastic, covered with a waxy coating. The consistency of the mesocarp is juicy. The taste is fresh, harmonious and with a pleasant miskete flavor. In the nipple there are most often 2-3 seeds. The average mass of a grain is about 2.4 g.

Agrobiological characteristic:

Misket Kailashki is a late-ripening wine variety. For the region of Pleven, its grapes ripen in the second half of September. The vines are characterised by moderate to strong growth. Letoracles are inclined to incline, which is why many cultivars develop. The variety is distinguished by very high genitourinity. Very often, the shoots developed from dormant buds, angular eyes and black eye are also ancestral, which is why the vines are often overloaded. When the vines are overloaded with winter eyes, the quality of the grapes is greatly reduced, and the vines weaken. In hot and dry climates and good ripening, the nipples are prone to withering.

In order to obtain grapes of higher quality, it is advisable to grow Misket Kailashki stems on the Moser and Ombrela moulds, with the application of spur pruning or with knobs and arrows, with a load of 25-30 winter eyes on the vine. Misket Kailashki is not prone to combing and millerandazh. It is practically resistant to ordinary mildew and exhibits increased resistance to gray rot and low winter temperatures. The variety has a very good affinity with the pads used in our country.

Technological characteristic:

Misket Kailashki is a typical wine variety. The percentage of grains in the bunch is 97.21%, and on the bunches 2.79%. The skins in the grain structure are 7.03%, seeds – 3,72%and the mesocarp 89.25%. In technological maturity, grapes contain 18-22% sugars and about 9-10 g/dm³ titratable acids. In this variety, the malic acid in the grapes is almost always more than the wine one, which makes it necessary in most years to create conditions for the process of vinification or to prevent malic lactic acid fermentation. The wines have a straw-white colour, often with a golden hue, a fresh and harmonious taste, with a well-expressed muscat aroma. When the wines are aged, the muscat aroma decreases rapidly and they should therefore be consumed young.

Variations and Branches: Not known