Red and white Taifi are two table varieties of grapes. This type of grapes is known since ancient times, imported to Middle Asia by the Arabs from Port Taif in the 7th-8th century A.D. It has been grown in the vineries of Tajikistan and Uzbekistan, with the best quality fruit grown in Tajikistan.
It is an oriental variety by its morphological and biological properties. The crown on a young shoot is pale, with raspberry-colored edges and web-like down. The leaves are dissected, lobes curving upwards, with wine-red stalks. One-year-old shoots are brownish-red in color, with more intense coloring at the nodes. Leaves are large and rounded, five-lobbed. The leaf blades are wavy, with curled-up edges. Superior sinuses are deep, closed with egg-shaped opening, sometimes open, lyriform; Inferior sinuses are medium-depth, open lyriform, with parallel sides. Petiolar sinus is open, lyriform. The lobe tip teeth are large, sharp, triangular-shaped, leaf margin teeth are blunt, triangular, often with blunted tops. The underside of the leaves is bare, sometimes with minor bristly hairs along the veins. Telianthus flowers. Clusters are big to very big (27 cm long and 19 cm wide), conical or cylindrical in shape, with strong side clusters and low density. The clusters talk is medium to long (3-7 cm), lignified at the base. The average weight per cluster is 670 g, the biggest ones (in Tajikistan) reaching 7 kg. Individual fruit are large (27 by 19 mm), oval or cylindrical in shape, with skewed top. The top of the fruit often has a shallow groove.
The weight per 100 fruit is 400-800 g. Ripe fruit are dark-pink, with purple tint, covered with medium wax coating and spots. The skin is thick, bright red on the inside. The pulp is dense, crispy and pleasant to taste, with colorless juice. Each fruit contains 2 to 3 medium-sized stones.
Key properties of Pink Taifi grapes: long shoots; young shoots are brown to wine-red color; dark-green, smooth, grooved leaves; large elongated pink to purple fruit with truncated tops. Seedlings grow extensively. Leaves are funnel-shaped, wide and green with reddish tint. In the autumn, leaves turn yellow.
Vegetation period. Pink Taifi is a late variety. The period between budding and full ripening is 167 days, with the total active temperatures of 3073°C. The shoots grow rapidly and show good survival rate of 80%.
25.6% of the shoots yield fruit; the average number of clusters per developed shoot is 0.1, or 0.7 per fruit-bearing shoot. Side shoots can also yield fruit.
Technological properties. Taifi is classified as table variety by the mechanical composition of its cluster: 69% juice, 3.3% stems, 26.2% skin and dense pulp, 1.5% seeds. Sugar content is 17.2g per 100 ml, acidity is 6.5 g/l. The average taster’s judgement is 7.4 points, while Central Asian variety scores 9 points. Taifi is easily transported, with 550 g tear-off load and 3500 g crushing load. The clusters can be kept refrigerated until March, but this form of storage is associated with quick wilting of the stems and fruit dropping.