BREEDING, AGRO-BIOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF GRAPE TECHNICAL HYBRID FORMS OF ANAPA'S ZONAL EXPERIMENTAL STATION BREEDING
This article presents the results of the most relevant now breeding work on the creation of new grape technical varieties and the selection of elite forms, since there is a shortage of technical grapes in the assortment. It is important with the indigenous varieties to create and cultivate the new technical varieties that combine the high quality of products with adaptability to abiotic and biotic stress factors - the characteristics are necessary for the production of original wines, with a high level of sugar accumulation. The study of this problem for the Anapo-Taman zone is of great interest. As a result of research work on the study of a complex of economically valuable breeding traits for elite hybrid grape forms of technical purposefulness of middle and late ripening a number of features are revealed: an elite hybrid form III-59-24 stands out among the other of the studied forms by the average yield of berries from the bush (taking into account the relatively small average number of fruiting shoots on the bush) - 8,1 kg, with high fruiting and fruitfulness ratios - 1,1, low acidity of berries - 5,7 g / dm<sup>3</sup>; the elite hybrid form III-62-24 is characterized by an average yield from the bush of 8.2 kg, a high fruit bearing coefficient of 1.1, a high sugar content in the berries of 20,1 g / 100 cm<sup>3</sup>; the elite hybrid form of K-I-74-1 has the largest bunches, the highest yield from one bush in comparison with the other studied forms, a high concentration of sugar in berries, the largest fruitiness of one shoot as well as the big mass of the bunch.