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

Site map

Storage of wine

Consumers of grape wines is useful to know, how to store wine, in what order, if any temperature, in any glass and with a snack submit drink to the table.

Each group, and in many cases individual brands and types of wines, have their optimal duration of exposure. The content of the wine in oak barrels after this deadline will inevitably lead to losses of alcohol - partly by evaporation through riveting, partly through the oxidation and education esters.

In the process of extracts wine ripens, it forming complex volatile compounds, improves the quality of the beverage. When long-term storage of wine in the bottle on the inner walls of the dishes formed a film (shirt), and at the bottom - sediment (binning). This is not a vice wine, and vice versa, - is the indicator of its normal evolution, the result of the further maturation and aging.

Leave the wine in aging after the completion of the the process of maturation and ageing can be only in research the purpose, as a marked improvement of quality is not followed, and the individual types and brands of wines can start to die and decompose.

The optimal duration of exposure without the lower the quality for different wines are different. White dry (dry wine) preferably use at the age of extracts 2-3 years, red tableware from 3 to 5, strong wines (ports, madeira, jerez, malaga) saved tens of years, without compromising the quality, dessert - 15-18 years.

Crimean muscats you can withstand, not worsening of quality, from 10 to 12 years. However, with an increase of excerpts in muscat wine forms a complex fragrant bouquet, a peculiar sort of grapes moschatus fragrance is considerably reduced.

In the wine-growing industry practice the following tested in factory conditions and confirmed by the conclusions of the tasting commissions time the shutter speed: dry table wines - from 2 to 3 years, strong - from 3 to 5, dessert, including muscat, from 3 to 4 years.

Small quantities of high-quality strong and dessert wines additionally aged in bottles of about 3 years to a total period of exposure was not less than 6 years. Such wines produced in the implementation of the collectible.

When storing bottles of wine in a standing (vertical) position at the expense of the access of oxygen through the cork wine oxidized and worsens its quality. Therefore keep grape wines it is recommended that the horizontal (supine) position of the bottle.

It is not recommended to store for a long time champagne and other sparkling wines. For champagne and sparkling wines the deadline storage of up to 4 months, counting from the issue of wine with the expedition of the plant prior to the filing on the table. In a more long-term storage of these wine worsen its quality due to leakage and oxidation through the plug.

Transport and storage of grape wines and champagne should be carried out at a temperature in the range from 8 to 16 °C.


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