Pamid

Names and synonyms:

Pamit (France), Greschiy Pink (Ukraine, Russia), Plovdiv (Serbia), Roa_shioarǎ, Rosa greceasca (Romania), Piros slankamenka (Hungary), Manakuki, Koplik (Albania), Saretchoubouk (Turkey), Pamidi, Adrionopolitka (Greece), Eskiyska, Felibelik (Aitos-Bulgaria).

Origin and distribution:

Pamid is a very old local variety. It is believed that the ancient Thracians cultivated it in our lands. In the past it was the most common variety in Bulgaria. In the South Bulgarian wine-growing region, it ranks first among the local wine grape varieties, and in the North Bulgarian wine-growing region, second only to the Gamza variety (Roychev, 2012). As of 2020, the area occupied by Pamid was around 5 887 ha, representing 17.84 ha. % of the red wine varieties and 9,79 % of all vine varieties distributed in Bulgaria (MAF, Agrostatistics Department, 2020).

Botanical description (Roychev, 2012; IVV):

A young summer-racel. The crown is cotton-white with an intense pink edge. Young leaves are dark-bronze, the intensity of their coloring decreases from top to bottom, strongly mossy on both sides, towards the top cottony. The shoot is wine-red in stripes, to the top mossy, straight growing, slightly edged.

It's a mature summer tree. The internodes are medium long and thick, almost cylindrical. The bark has a yellowish hue (characteristic) with a gray waxy paste, hence its Turkish name Sarcebibuk (yellow stick). Winter eyes are large, conical, with a rounded tip

It's a sheet. Large (19.5/19.2 cm), five-sided, thicker, wider than long, medium-cut, folded up, often funnel-shaped, mesh-wrinkled with weak spider-like moss, and highly mossy-chetinous underneath. The upper side incisions are open, medium-deep, lyrical, with a narrow mouth and a sharp bottom, sometimes with a tooth at the base of the incision. The lower creases are open, medium deep, lyrical, with a sharp bottom. The tail cut is most often closed, with an elliptical opening, sometimes open, lyrical, with a sharp bottom.

It's a bunch of grapes. Medium-sized (15.6/9.3 cm), cylindrical-conical, semi-concise to concise, sometimes loose. The average mass of the grapes varies between 150 and 200 g.

It's a nipple. Medium-sized (14,9/14,3 mm), rounded. Skin is thin, brittle, red, covered with abundant waxy plaster. The consistency of the mesocarp is juicy and crunchy, and the taste harmonious and neutral. The average mass of the grain is about 2.0-2.3 g.

Agrobiological characteristic:

Pamid is a medium to late ripening red wine variety. For the region of Pleven, its grapes ripen in the second half of September. The duration of the period from budding to technological maturity is 155-160 days. The vines have strong growth, very high fertility and yield. Very often, the angular-eyed and black-eyed shoots are also ancestral. When the vines are overloaded with winter eyes, the quality of the grapes is greatly reduced and the grains remain slightly coloured. In modern vineyards, it is recommended to grow the variety on the Moser moulds and medium-stem cordon, with short pruning of knobs or knobs and arrows. Pamid is not prone to combing, poorly tolerates, except when frequent rainfall or very hot and dry conditions are observed during flowering. It is sensitive to mildew and oidium and relatively resistant to gray rot. It is heavily attacked by mites and grape moths. It is relatively resistant to drought and low winter temperatures, and has good regenerative capacity after frost. Pamid variety develops and bears well, grafted on the rootstocks Chasla x Berlandieri 41 B, Berlandieri x Riparia Cober 5 BB and Berlandieri x Riparia So4.

Technological characteristic:

By the mechanical composition of grapes and grain, Pamid is a typical wine variety, but its grapes are also used for fresh consumption. Depending on the growing area, load and climatic conditions, the sugar content varies widely, from 17 % up to 24%, and titratable acids are small – 4,0 g/dm³-5,0 g/dm³. The theoretical must rate is high – over 88%. The grains crumble easily, which is why the grapes are not suitable for transport. It produces mainly light red and pink (rosé type) dry light wines. They have a weak acidity and low extract, which is why they are not suitable for aging. Dyeing matter and quality of pamid wine can be increased by adding 5-10 before fermentation% grapes of colouring varieties.

Variations and Branches:

In the Pamid variety, many variations are known, most of which are inferior. In Bulgaria, the branches Pamid 1, Pamid 2, Pamid Ruse 1 and Pamid 5/76 have been approved by the State Variety Commission (SAAC).