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


Diseases of the wine

Diseases of dry and semi-dry wines cause aerobic microorganisms - wine mold and acetic bacteria. These micro-organisms can evolve with abundant access of air and temperatures above 15 C in wines fortress below 15 .

Wine fungus develops in a dry wine, in incomplete swelling tanks in the form of a gray pleated film, destroys acid wine to carbon dioxide and water. Acetic bacteria in the same conditions can turn wine into vinegar.

Table wines poured into the bottle, as well as wine for semi-sweet and sweet wines (if they are not yet added sugar), the last bottled pasteurization, best kept lying down. The Rest Of The wine with sugar, poured into the bottle, you need to store in a vertical position.

It is very important to take care that the wine that is the long-term storage was poured into a container up to half of height cap. Crockery must be tightly blocked up, and cork (cork, wooden dowels) - filled resin and wax.

The best conditions for storage of wines: temperature about 10 C for dry and semisweet wines, about 16 C for sweet wines and complete darkness.