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

Wine tasting

The art of wine-maker is drawn to the sensitive and interested consumers of wine. Once the repository the taste sensations, we have a mouth (as evidenced by our physiological impulses), everyone who takes a sip of wine, in principle, can receive a maximum of pleasure. However, just to respond to the major gradations of sweet, sour, salty and bitter - not enough, you need to more and appreciate a bouquet of drink that you drink, and this is impossible without the sense of smell.

For the recognition of smell is responsible upper part of the nasal cavity, where the air we breathe, does not fall never. The only thing that reaches this part of the nose, a pair of volatile substances, where they are dissolved in the moisture. Thin nerve processes carry sensations in the olfactory bulb, which is located on the nasal cavity directly in the brain. It is often said that smells imprinted memory faster and stay longer than other sensations. Based on the location of the olfactory bulbs, nearest neighbor which is the temporal lobe, and where memories are stored, we can conclude, that sense of smell, the most fundamental of our senses, has preferred position, giving him instant access to memory.

Experienced tasters often base their conclusion in the instant reaction of their memory at the first smell which they pick up at fault. If they fail to correlate this reaction directly from the wine, which they have tried in the past, it is necessary to resort to the analysis, connecting to the work of the parietal share. The final determination of guilt is formed in the frontal lobe and then is stored for future reference in the temporal. The amount of available links such kinds and forms the difference between the experienced and the novice tasters. A separate feeling, even though it can be very pleasant, a little that it means. Thoroughly enjoyed the wine is based on the cross-references, awakening memories, a comparison of the similarities and all with thin differences samples. Wine differ from one another in color, warehouse, force structure, body and age, as well as complex generated by they taste sensations. All this taster is obliged to take into account.

Form tasting different - from the simple the delights of wine for a friendly table to professional, produced by blind samples, necessary for obtaining the qualification title "master of wines". One of these forms, a baffling many neophytes, is the executable in many restaurants ritual of checking wine, in the course of which the waiter poured into a glass a little of your chosen wine, to you it tried it. This allows you to make sure that, firstly, it has the desired temperature, and, secondly, it has no obvious flaws, most often connected with the cork. To withdraw the same from wine just because it you don't like it, you may not.

Fill a glass of wine on 1/4 the volume. Check transparently whether the wine (turbidity and availability bubbles indicate the defects of wine), and look from the top to the bottom, to find out how deep color (the deeper the color red, the under the age of wine and/or the thicker was grape skin is a reliable way to, if you have to try the wine "blind"). Red wines with age fade, white acquire a deeper color. Tilt the glass from himself (the background should be white), to evaluate the color in the center of the cup and of her the rim. All the wines acquire with the age of a brownish color, rim the same - the place, where the most visible brick colour of red wines. In young red wine color rather a purple-bluish than brick. Old red wine completely lose the color of the bezel. Than glass color and subtle shades, the better the wine.

Smell the air once, then rotate the wine in his glass and smell the air again. The stronger received the impression, the intense aroma or flavour. Thin, mature wines need to be sent, before they will give any strong odor. If you need to evaluate the wine, check the purity of the (quality of most of the wines of our time) and the intensity of his smell. Think about the associations, which he causes. The scent reminds a lot easier, if you can call it any word. When you tasting or drink wine (and these classes able to generate completely different sensations), mark as changes the smell of him. The good wines he eventually becomes more intensive, and the commercial - less. Anosmia, that is, the inability to fully smell, suffering only a very small percentage of people.

You should drink a glass of wine, to it affected all flavouring receptors of language and the insides of the cheeks. If the nose allows the best way to feel the subtle flavors of wine, the mouth the most suitable for the measurement of the components of the taste of it: the tip of the tongue usually feel the sweetness, its upper edge is extremely important the acidity, the base language - the bitterness, the inside of the cheeks, giving the blame drying tannins, and the entrance into the throat - any excess alcohol. After the wine is swallowed or, if it is a professional, spat, we can make a conclusion about, whether all of these elements in equilibrium (in the young red wines content of tannins often deliberately overstated), and about how long the taste of the wine is stored heaven, "this is a good indicator of quality. At this stage you can make a complete judgment of wine and even recognize it.

Tasting in the burgundian cellar, such this - in the famous Hospices de Beaune, - can become a serious test for nerves. As a rule, the temperature of the wine is much less than the in which it is normally served, a tiny spittoon barely rise above the floor. Remember the sequence - from wine to worse wines better.

Evaluate the wine is much easier, than transfer they created a sensation. For a taste of there is no notation, such as the fact that they were established for the sound and color. Except for words such as sweet, salty, sour and bitter, each definition in the language of taste sensations taken from the languages of other feelings. And all the same words, one way or otherwise identifying feelings and help them to clarify. From talk of the fault of one step to the literature it - although do this step only a few of the those who wine enjoys. And still there are the most valid considerations in favour of a more or less detailed notes about the what you drink or try to. Firstly, the need to move their feelings on the paper makes the focus, as it should be the person who wants to properly taste wine. Secondly, this occupation forces you to analyze and, one way or another, to distinguish the sensations, the most fleeting of shadowing your sky. Thirdly, you have the the likeness of a briefing book: if anyone asks, what kind of wine you like, you can always look back and to give a clear answer. Fourthly, you can compare the same wine different crops or different, but related wine, etc.

The management of such notes is similar to the conduct of diary: the idea is definitely good, but easy. Facilitate the task of may some of the rules. Professional testing statement often divided into 3 parts, reminiscent of the tasters of the need to mention appearance of the wine, its aroma and the impact on the sky. It is also possible and 4-th section, which should describe the overall impression. Different tasters are developing their own dictionaries and verbatim records of the icons therefore in a particularly detailed regulations no sense. The important that there should be a fix, this is the full name of each wine. Can be useful and dating each record in case if you will subsequently have the opportunity once again to try this same wine and compare the new look with the same. A record of the place tasting and/or those who are in it participated, will help boost your memory, when you will re-read my notes (having won with a time of become less understood).

Is it possible to evaluate the wine, using the points or points? In certain circumstances, in the course of the competition or meetings of the expert commissions) it is inevitable. Hundred points based system evaluation of wines has become nowadays a powerful instrument of retail trade, as the international rating of (reflected in market prices) is clear to every one, regardless of the language in which he says. However, in spite of the the apparent precision of this system, we should not forget that tasting - the process of an individual. The average assessment of the group of experts is able to cause serious suspicions in its scope does not fit with authentic individual wine, but it is far not to everyone's liking. And even the official judgment of the one and only heaven can be erroneous. In regard to the taste and style of wines, all of us have their likes and dislikes. We all start with a set of preferences, and then our taste develops, continuing to change all that time, that we maintain the ability to try the wine. The best judge of the part of the taste and style - this is your own heaven. In the evaluation of wines may not be no absolute truth or absolute error.


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