Izithelo zomvini ziyingxenye yomsebenzi womlimi. Kubaluleke kakhulu ukuvuna ngokuhamba kwesikhathi ukuze kugcinwe kahle futhi kungumuthi okhwalithi wokwenza iwayini noma ijusi. Ake sibheke ukuthi yisiphi isikhathi esibhekwa njengelungile ukuze siphume amaqoqo avuthiwe, nokuthi singayenza kanjani.
Isikhathi sokuvuna: ukuthi isikhathi sokuvuna sincike kuphi
Akunakwenzeka ukucacisa usuku oluqondile lokuvuna - wonke umlimi kufanele athembele ekuhlangenwe nakho kwakhe, izimo zezulu, ezihlukahlukene, kanye nokukala kwamajikijolo. Ukushisa okungcono kakhulu kwamajikijolo okuvuthwa kubhekwa njengama-21-35 ° C, kuyilapho kufanele kube khona ilanga.
Inani elikhulu lemvula linciphisa kakhulu ukuqoqwa ushukela kanye nejusi emagilebhisi. Ngendlela efanayo, inani eliningi lomswakama elimazayo lithinta amaswidi kanye nekhwalithi lamajikijolo, ngakho-ke ehlobo elishisayo, elomile kuyadingeka ukuqapha ukuchelela.
Kubalulekile! Ama-phosphorus-potassium namaminerali amaminerali azosiza ukusheshisa ukuvuthwa kwamagilebhisi.
Izinhlobo zamagilebhisi nama-hybridi zihlukaniswe ngamazwi okuvuthwa:
- Superstore - inkathi ekhulayo eyizinsuku ezingu-95-105, okungukuthi, ukuvunwa kwenzeka ekupheleni kukaJulayi - ekuqaleni kuka-Agasti.
- Kakhulu kakhulu - uvuthwe ngezinsuku ezingu-105-115 ngaphansi kwezimo zezulu ezihle. Lokhu kusho ukuthi amajikijolo avuthiwe angasuswa engxenyeni yokuqala ka-Agasti.
- Ekuqaleni - Inkathi yabo ekhulayo yizinsuku ezingu-115-120.
- Ukuqala kokuvuthwa - isilungele ukusetshenziswa futhi isetshenziswe ezinsukwini ezingu-120-125 ngemuva kokuphumula kwephunga.
- Phakathi nonyaka - kufinyelele ekuvuthweni okukhishwayo ekupheleni kuka-Agasti - ekuqaleni kukaSepthemba, okungukuthi, ezinsukwini ezingu-125-135.
- Ukuhamba kwesikhathi - ukuvuthwa okuzothatha izinsuku ezingu-130 kuya kwezi-150. Ukuvunwa kwamajikijolo anjalo kususwa ngoSepthemba-Okthoba.
Kungenzeka ube nesithakazelo sokufunda ngezindawo ezizuzisayo zembewu yamagilebhisi, amaqabunga omvini, ijusi lomvini, omisiwe namagilebhisi.
Ngaphezu kwalokho, isimo sesivini nendlela esibhekwa ngayo sithinta isikhathi sokuvuthwa kwesitshalo. Ukuhambisana nemithetho yobuchwepheshe bezolimo kusiza ukusheshisa ukuvuthwa kwamajikijolo. 
Indlela yokunquma izinga lokuvuthwa
Njengoba isikhathi sokuvuthwa singase sincike ezintweni eziningi, indlela engcono kakhulu yokuthola ukuthi ukulungele amajikijolo kungukubheka ngaphakathi nangaphandle:
- Amagilebhisi amnyama acatshangwa avuthiwe lapho amajikijolo awo enemibala emnyama ebomvu noma emnyama; ukuntuleka kokuvuthwa kuboniswa ngendwangu yombala obomvu.
- Izinhlobo ezimhlophe kufanele zithole i-amber noma i-golden hue ngesikhathi sokuvuthwa okukhishwayo, futhi uma amajikijolo ehlala ehlaza okwesibhakabhaka, angakavuthi.
- Isiqu samagilebhisi kufanele sigxile.
- Amajikijolo kufanele asuswe kalula "emilenzeni".
- Kumele kube mnandi ekunambithekeni, ngaphandle kokumuncu.
- Amajikijolo kufanele afake isikhumba esincane, esicacile.
- Imbewu ye-sunflower iba mnyama futhi ihlukaniswe kalula kumalpathi uma ivuthiwe.
- Amaqabunga amagilebhisi kufanele abe nephunga elithokozayo, efana nalezi ezihlukahlukene noma hybrid.
Ividiyo: indlela yokunquma izinga lokuvuthwa kwamagilebhisi
Uyazi? Ezinsukwini zakudala kuphela labo abenza isivumelwano babevunyelwe ukuvuna. Iqiniso liwukuthi izitshalo zatshalwe eduze kwezihlahla, futhi ngokuhamba kwesikhathi, umvini wagubuzela cishe wonke umqhele wabo - ngenxa yalokhu, amagatsha aphansi ayekhathele futhi aphelile. Lapho ziqoqiwe, zingabangela umonakalo omkhulu kumuntu, ngisho nalabo ababulalayo.
Imithetho yokuvuna
Kungakhathaliseki ukuthi izithelo zomvini zizosetshenziswa, kunconywa ukuba ziqoqe ngezinsuku ezomile nezelanga. Lokhu kungenxa yokuthi imvula kanye namazolo amaningi ahlanjululwa amajikijolo e-bloom yaxy, okudingeka kakhulu, isibonelo, ukugcina isikhathi eside sesitshalo.
Amaqoqo aqoqiwe emva kwasemini ngosuku oluhle ayahlukaniswa nephunga elimnandi kakhulu, okubalulekile ekwenzeni i-winemaking kanye nezinhlobonhlobo zetafula.
Izinhlobo zobuchwepheshe
Izinto eziwusizo zokwenza iwayini nejusi inezici zayo siqu. Okokuqala, yi-asidi yamajikijolo kanye nokuqukethwe okushukela kuwo, okulinganiswayo ngokusebenzisa ithuluzi elikhethekile - i-refractometer noma i-hydrometer. Ukushisa okwenziwe kahle ekuhlanjululeni izinto zokusetshenziswa kungukushisa kuka-16-20 ° C. 
Ukuze ukhiqize ezinye zewayini usebenzisa amagilebhisi, eqoqwe emva kweqhwa, kodwa kuphela kulezo zimo lapho kufika ukuvuthwa kwezobuchwepheshe ngaphambi kweqhwa. Uma amajikijolo aluhlaza efriziwe, khona-ke ikhwalithi yewayini ishiya okuningi okudingekayo, futhi kunamathuba aphezulu kakhulu ukuthi angeke aphume nhlobo.
Amamaki ezobuchwepheshe afaka izinhlobo ezinjalo zomvini njengeKrasnostop Zolotovsky, Alpha, Isabella, Chardonnay, Cabernet Sauvignon, Riesling.
Ngezinhlobo zezobuchwepheshe, ukuhlanza okuqhubekayo kuvame ukusetshenziselwa, okungukuthi, wonke amaqoqo ahlukaniswa, emva kokuqukethwe kokushukela ne-asidi kukhona ezingeni elidingekayo.
Kodwa le ndlela yokuvuna isetshenziswa kuphela kulawo maso uma kungekho izibonakaliso zezifo noma ukulimala kwezinambuzane esivini. Uma kunqotshwa kancane izihlahla, kunconywa ukususa amagilebhisi amaqoqo ngokukhetha. Amaqoqo ahlukaniswe ne-pruner ebukhali. 
Izinhlobo zethebula
Izinhlobo zokudlela zihlanzekile ngokukhetha, okungukuthi, amaqoqo ahlukaniswa njengoba ekhula. Uma kunokwenzeka, ukucacisa isikhathi esiqondile sokuvuna kuyisifiso sokusebenzisa i-hydrometer, eyobonisa inani leshukela emajikijolo.
Hlola ukutshalwa kwamagilebhisi afana ne-Romeo, i-Crimson, i-Sphinx, i-Arcadia, i-Original, i-Pretty Woman, i-Sensation, In Memory of Negrul, i-Timur, i-Moldova , "I-Talisman", "Kesha", "i-Helios", i- "Ruslan", "Okungeziwe".
Kanye nezobuchwephesha, izinhlobo zetafula zidutshulwa nge-secateur noma ummese obukhali. Kubalulekile ukunciphisa uxhumano nama-berries, ukuze ungaphazanyisi i-wax phezu kwabo. Ngakho-ke, amagilebhisi abamba isiqu futhi adume ngobumnene.
Khona-ke udinga ukususa ngokushesha amajikijolo owomile nokulimala, ukuze ungachithi isikhathi sokuhlunga ngemva kokuhlanza. Ungathatha isitshalo kusuka ezinhlobonhlobo zetafula nangemva kweqhwa, kodwa kufanele ucabangele ukuthi amajikijolo angeke agcinwe futhi kufanele adliwe kuqala. 
Indlela yokugcina amagilebhisi
Akuwona wonke amagilebhisi afanelekile ukugcina, kodwa kuphela phakathi nenkathi ephakathi nohlobo olude. Lokhu kubangelwa ukuthi isakhiwo samajikijolo abo sinyene kakhulu, futhi isikhumba esibafihlayo siphelele kakhulu. Okunye okubaluleke kakhulu ukuphelelwa kwamagatsha ngokwabo, anikezwa lezi zinhlobonhlobo.
Siyakutshela ukuthi ufunde ukuthi ungayinakekela yini amagilebhisi ngesikhathi sokubhakabhaka, indlela yokutshala amagilebhisi avela ku-chubuk namathambo, ukutshala futhi ungalimazi amagilebhisi, ukuthi ungadla kanjani amagilebhisi entwasahlobo nasekwindla, kanye nokuthi ungagcwalisa kanjani amagilebhisi.
Esikhatsini se-drawer
Ungagcina amagilebhisi emabhokisini angajulile adinga ukuhlanganiswa nephepha noma amagilebhisi amahlamvu. Khona-ke amaqoqo amagilebhisi afakwa kuwo endaweni engqimba, lapho amajikijolo ahlanzekile ayekhishwa khona ngaphambili.
Ungakwazi futhi ukubeka amagilebhisi emabhokisini emigqeni bese uthele nge-pine sawdust ungqimba ngamunye. Amabhokisi afakwa endaweni emnyama, epholile enezinga lokushisa lika-0 ° C kuya ku-5 ° C. 
Kubalulekile! Isikhathi sokugcina asithonywe nje kuphela nokuthi yikuphi lapho amaqoqo azogcinwa khona. Ngokwezinga elikhulu, leli gama linqunywe ukuthi yiluphi uhlobo lwemishini yokulima eyayisetshenziselwa isivini. Ukuze uthuthukise lezi zinkomba, kubalulekile ukuba ukondle njalo uphinde ubheke ukuchelela ngesikhathi sokukhula kwesitshalo.
Esimweni esimisiwe
Ngokuvamile amagilebhisi anqanyuliwe ocingweni ukuze kugcinwe kangcono. Umlenze noma ingxenye yehlumela igxilwe ngetambo noma i-twine futhi imiswe ekamelweni elimnyama, elipholile. Le ndlela ikuvumela ukuba ulondoloze ukuhlunga kwamajikijolo kusuka ezinyangeni ezintathu kuya kwezinhlanu. 
Uyazi? Amagilebhisi - enye yezitshalo ezimbalwa ezithengiswa isivuno ngaphezu kweminyaka. Ezinye zezinhlobo zakhe, ngisho neminyaka eyi-100 emva kokutshala, zithela izithelo ngaphezulu kunezingane.
Emanzini
Ngenxa yalokhu, amaqoqo anqunywa kanye nomvini; khona-ke ingxenye yomvini ifakwa ebhodleleni eligcwele amanzi. Umkhumbi ubeke ngaphansi kokuthambekela namabhulashi amagilebhisi afakwe nge-twine noma ucingo ukuze balengise ngokukhululekile futhi bangathinti ibhodlela.
Kunconywa ukuba wengeze i-carbon esebenzayo noma i-salicylic acid emanzini ukuze kungabikho amabhaktheriya ayingozi angene kuwo. Kubuye kudingeke ukuba ubuyekeze ngezikhathi ezithile umvini osikiwe. Kungakhathaliseki ukuthi unquma kanjani ukugcina isitshalo, kubalulekile ukuhlola ngezikhathi ezithile uphinde ususe amajikijolo asusiwe. 
Manje wazi ukuthi nini futhi kanjani okungcono ukususa amaqoqo amagilebhisi, kanye nokuthi ungawagcina kanjani kahle ukuze ujabulele amajikijolo amahle, amanzi kuze kube yonyaka ozayo. Ungakhohlwa: ukunakekelwa ngokucophelela isivini, lapho kuletha khona isivuno, okungcono sigcinwe.
Futhi izinsuku ezikhethiwe kahle zokukhetha amagilebhisi zidlala indima eqinile kokubili ukuvuna umvini kanye nokugcina kangcono amajikijolo.
