In article characteristics of new grades of grapes of selection of National scientific center Wine growing and winemaking institute of V.E.Tairov are presented.
MATERIALS ON THE SITE
We represent characteristics of new grades of grapes of selection of National scientific center Wine growing and winemaking institute of Tairov.
1. SPARK TAIROVSKY-table grade of early term of maturing. Clusters average and large (500-700 g), sometimes – over 1 kg, tsilindro-
conic, average density or dense. Berry large, oval, pink, simple, but pleasant harmonious taste. Thin skin thin, gentle. Marketability high, transportability average. Productivity of 4-7 kg from a bush. Recommended a scrap on 6-8 eyes. Stability to a frost average. The grade is rather steady to mildyu and oidiumu.
2. The ETUDE – a table grade of srednepozdny term of maturing. Cluster large, tsilindrokonichesky, moderate density. Berry large, roundish, white. Taste good with a harmonious combination of sugar content and acidity. Sugar content – 16-18 %. Productivity very high. Recommended a scrap on 6-10 eyes. Maintains frosts – 21oS.
3. KISHMISH TAIROVSKY – a table grade of early average term of maturing (125-130 days). A cluster of large, 350-450 g, tsilindrokonichesky, with 1-2 wings, average density. Berries small and average, a yaytsevidny form, with the pointed tip, pink and dark pink. Pulp fleshy and juicy. Taste simple, harmonious. Sugar content – 18-20 %. Grade very fruitful. Recommended a scrap on 8-10 eyes. Bessemyannost degree the high. The grade demands timely protection from mildyu and oidiuma.
4. The FONTANEL – a technical grade of average term of maturing. Bushes of average force of growth. Clusters tsilindrokonichesky, winged, average size (211 g) and density. Berries average, roundish, white. Taste simple. Pulp juicy, thin skin strong. Sugar content – 17,7-19,6 %, acidity – 6,9-9,5 g/l. Average productivity of-5-7 kg from a bush. Recommended a scrap on 3-4 peepholes. The grade is recommended for preparation of white table wines and juice.
5. ZAGREJ – a technical grade of late term of maturing. Cluster large, average density. Berry average, roundish, flavovirent. Average productivity – 146 c/hectares, from a bush – 6,6 kg. Sugar content – 17,1 %, acidity – 8,8 g/l. The grade is recommended to be used for preparation of dry wines.
K.Voronova, leading agriculturist Goseksperttsentra of AR Crimea.