Growing grapes




Grape varieties and their characteristics

Table varieties of grapes

Technical varieties of grapes

The classification of grape varieties on the novelty

The choice of grape variety


Tab is vineyards

Biological characteristics of grapes

Inventory winegrower

Preparation for tab a vineyard

Planting of vines

The quality of seedlings grape

Formation and pruning vines

Guyot system


Wine glasshouse culture

Soil conditions and location

Planting grapes

Pruning and forming grapes

Pollination of grapes

Decimation grapes

Supplementary feeding and watering grapes

The harvest of grapes

Pests and diseases of grapes


The basic rules grafting grapes

Grafting of grapes eye or bud

Grafting of grapes in a split green shoots

Grafting of grapes to split trunk

Using last year's grape cuttings

Grafting of grapes "green on green'

The method of budding grapes

Kilchevanie of grapes

Care of grafted grape plants

Reproduction of the grape

Wintering grapes

Derivation of frost varieties of grapes


The use of grapes for landscaping

Planting grapes at the walls and arbors

Formation and pruning vines for greenery


Care of vineyards

Artificial pollination of grapes

Fertilizers for grapes

Recovering the vines from frost damage

Elimination of thinning grapes

Pruning of vine

Green operations in the Vineyard

Improving the quality of grapes


Methods of protection of grapes

Pests of grapevine

Diseases of the vine

Weed plants

Protection of vineyards from disease

Definition of diseases of grapes on the external signs of injury

Protecting grapes from pests and diseases

Characteristics of herbicides permitted for use

Precautions when working with pesticides


Collection and processing of grapes

Collection and storage of grapes

Grapes in cooking


Making a home of grape wine

Dry wines

Dessert wines

Manufacturing technology of sweet dessert of grape wine

The composition of grape wine

Diseases of the wine

Classification of wines

Table wines

Local wines

Quality wines

Wine tasting

Making wine from fruit and berries

Storage of wine


Culture of wine drinking

Culture of wine consumption


Dessert wines

Desert wine features high content of sugar (from 10 up to 15 % of and above). It should be well-painted, fragrant thick, with low acidity. In home conditions of wine with the high sugar content can be prepared only in the case of if to it to add concentrated grape must them sugar.

Berries are separated from the crests of hands or on grater and crush. For giving the wine a fuller flavor and painting pulp placed in the bottle with a wide neck or barrel. In the bottle with the pulp add 2 % of the leaven of wine yeast, mix and leave for fermentation for three or four days. During the fermentation, the rising cap pulp several times a day mixed.

Then the pulp press. The juice is poured in cylinders, filling them with a 3/4 full. Add 50 g of sugar per 1 liter of juice and spend the fermentation process at a temperature of 20 °C. Care fermenting wine (filling-up, monitoring of the temperature) normal.

After the fermentation, the wine should be on the taste of dry, as sugar is completely fermented. Wine give settle, and when it light (this is usually after 2 months after the beginning of the fermentation), it removed with the sludge.

In a transparent wine to give sweets add sugar or bekmes. Sugar is added 160-200 g on 1 l of wine. Finished the wine is bottled in bottles, sealed and kept as dry wines.