Epagri develops an unprecedented genetic improvement project for the Piwi grape

Developing a Piwi grape variety that is more resistant to diseases and suitable for different regions of Santa Catarina is the main objective of the project developed by researchers from the Epagri Experimental Stations in Videira, São Joaquim and Urussanga and the UFSC campuses of Curitibanos and Florianópolis . The study, unprecedented in Brazil, has been carried out since 2014 and its activities are supported by the State Government, via the Department of Agriculture and the Foundation for Research and Innovation of the State of Santa Catarina (Fapesc).

Through Fapesc, the project Wine evaluation of vine genotypes in the edaphoclimatic conditions of Santa Catarina received funding from 2014 to 2021, configured in five stages. The research also had resources from the Vitiviniculture Development Fund (Fundovitis), from Rio Grande do Sul. The study is also in partnership with the Institute for Grapevine Breeding Julius Kühn (Institute for Vineyard Improvement Julius Kühn), from Germany, and the Fondazione Edmund Mach (Edmund Mach Foundation), from Italy, who supplied the Piwi grape varieties for the evaluation, improvement and genetic crossing that was carried out in Santa Catarina.

The manager of the Epagri Experimental Station in Videira and project researcher, André Luiz Kulkamp de Souza, explains that Piwi is derived from the German term “pilzwiderstandsfähigen”, which means resistant to fungal diseases. Piwi characterizes a group of grape varieties (white, pink and red) obtained in recent years through genetic improvement, from crosses of wine varieties with wild species. “The big difference is that they have a large percentage of the genome of wine varieties, to the point that around the world they are considered vitis viniferas, that is, the wine produced is called fine wine”, he explains.

The project began in 2014 and, the following year, 11 varieties of Piwi grapes were planted, coming from Germany and Italy. Through genetic improvement carried out in Santa Catarina, with crossing and backcrossing, researchers are currently working with 40 varieties of Piwi. For the study, locations were chosen in Água Doce, Curitibanos, São Joaquim, Urussanga and Videira, which have different altitudes and climatic conditions, with the aim of verifying the behavior of the vines. There were harvests in the 2017, 2018, 2019, 2020, 2021 and 2022 harvests.

According to André, with the genetic improvement carried out, Piwi varieties were obtained that behave in accordance with the reality found in Santa Catarina. “We obtained grapes that are more resistant to diseases and, as a result, we reduced the use of pesticides on the vines by at least half. This shows the possibility of making organic production with these varieties viable in the future.” Furthermore, he points out that the Piwi grape has winemaking potential, with varieties with which, in addition to wines, sparkling wines can be made. “With disease resistance and high oenological quality, we can produce fine wines with reduced costs and a lower environmental impact”, says the manager of the Epagri Experimental Station in Videira.

Piwi's 40 varieties are evaluated in the five municipalities where they are grown and all of them are vinified at Epagri in Videira. And researchers have already identified that grapes planted in higher regions of Santa Catarina provide more floral and neutral wines. In regions with lower altitudes, the wines are more fruity. According to Souza, the two varieties that stood out were Calardis Blanc and Felicia, two white varieties with high production and oenological potential.

The researcher says that in 2023 the line of research remains active, including with new international partners and that Calardis Blanc and Felicia seedlings began to be sold by two accredited nurseries in Santa Catarina.