Phakathi kwezinhlobo zamagilebhisi ewayini "iViorica" idume ngokunambitheka kwayo okungavamile nokumelana nesithwathwa.
Kulesi sihloko sizokhuluma ngokubukeka kanye nezici zamagilebhisi "iViorica", umlando wokukhethwa kwawo, kanye nokuthi ungakukhulisa kanjani ekhaya.
Umlando wokuzala
Ukuhlanganisa izinzuzo zezinhlobonhlobo zamagilebhisi ezahlukene, abalimi basebenzise ukuxuba - bewela izinhlobo ezahlukene.
"Viorica" - ibanga lobuchwepheshe be hybrid Ukuzaliswa kweMoldovan, etholakala ngo-1969 ngokudlulisa izinhlobo "Zeybel 13-666" no "Aleatiko."
Uyazi? Ukuze wenze ibhodlela elilodwa lewayini, udinga amagilebhisi angu-600."I-Viorica" ishintshaniswa ikakhulukazi nesimo sezulu saseMoldova, esenza ukuba sikwazi ukuvuna isivuno esikhulu ngisho nangomuso ka-2012. Futhi isakazwa kabanzi e-Azerbaijan, eRussia naseningizimu ye-Ukraine.
Incazelo ye-botanical
"I-Viorica" - i-hybride e-interspecific eyinkimbinkimbi. Ake sihlale ekuchazeni kwakhe.
Funda nge-Chardonnay, i-Pinot Noir, u-Isabella, uChabernet Sauvignon, uKrasnostop uZolotovsky, i-Alpha, i-Riesling amagilebhisi.
Bush futhi uhlumela
Izitshalo zalokhu ezihlukahlukene zide, zinamandla amakhulu okukhula nezimbali zobulili obuhlukile. Ukuvuthwa kwamahlumela kuhle; ama-80-90% we-total inani lamahlumela athela izithelo. Ehlathini elincane, amaqembu angu-1-2 avame ukuvuthwa, futhi kuhlumela elincane, 3-4.
Amaqabunga aphakathi, ahlukaniswe ngokuqinile, ipuleti leqabunga elinemiphetho ephakeme yokujika. Izidakamizwa ezinqenqemeni lwekhasi elincane leqabunga.
Funda indlela yokusakaza ngayo izihlahla, ukutshala, ukutshala, indlela yokusika amagilebhisi entwasahlobo, ehlobo, ekwindla, ukuthi ungaphila kanjani ebusika.
Amaqoqo namajikijolo
Ubukhulu bezithelo zomvini "iVuorica" buphakathi, ukuma kuyi-cylindrical, ubukhulu buphakathi. Isisindo seqembu sihluka kusuka ku-250 kuya ku-300 g. Umlenze we-bunch ude kakhulu futhi uhlangothi.
Amajikijolo anesayizi obuphakathi, umumo ohlosiwe ngesikhumba esincane esincane sombala we-yellow-amber. Isisindo sebheri eyodwa sinamaphesenti angu-2 g. Ku-berry kukhona imbewu ka-2-3. Inyama iyamanzi, enephunga elimnandi le-nutmeg.
Izinhlamvu ezihlukahlukene
"Viorica" - iwayini elivuthiwe lokuvuthwa okusheshayo, liyizinsuku ezingu-145-150. Okuqukethwe ushukela wejusi lamajikijolo - 18-20% ne-acidity ka-7-9 g / l. Isivuno singamaphesenti angama-90-100 ngehektha ngalinye.
Lezi zinhlobonhlobo ziphikisana nesithwathwa kuya ku -25 ° C. Izihlahla zaseVioriki ezilimazwe yiqhwa zibuyiselwe kahle. Izifo zokumelana zivamile. Kubuhlungu, ukumelana kuphakeme (amaphuzu amabili), ku-oidium, i-gray gray, i-anthracnose ne-phylloxera - ezingeni lamaphuzu amathathu.
Funda kabanzi mayelana nezifo nezinambuzane zamagilebhisi - isikhutha, i-oidium, i-phylloxera, i-anthracnose, i-alternariosis, i-chlorosis, i-pruritus yamagilebhisi, i-tsikadkas, i-sawps, i-shieldfish.
Izici zokufika
Ukutshala izithombo ngeke kube nzima. Okokuqala udinga ukulungisa umgodi wokufika.
Kumapulazi amakhulu anconywa ama-vysokoshtambovaya ifomu lehlathi ngokuhlobo lwe-cordon enezinhlangothi ezimbili ezinezinhlelo zokukhula mahhala. Uhlelo lokufika 2.75-3.00 x 1.25 m.
Amapulazi amancane asebenzisa izinhlobo ze-sredneshtambovye zezihlahla, ukugcinwa kokukhula kuqondile, futhi uhlelo lokutshala luqina - 2-2.5 x 1-1.25 m.
Emva kokulungisa umgodi, kubalulekile ukugcwalisa phansi ngezansi ungqimba lobumba obunwebude obuvela ku-10 cm phezulu. Khona-ke, ingxube yomlotha, ishlabathi, i-humus kanye nengxenye ephezulu yomhlaba iyolala kuze kube ngu-10 cm ubude.
Kubalulekile! Engxenyeni yokutshala izithombo emgodini wokutshala akuvumelekile ukuba wengeze umquba.Khona-ke kufanele usinciphise isithombo emgodini, ufafaze umhlaba namanzi.
I-Grade Care
Amagilebhisi "Viorica" ukunakekelwa okungazenzisi. Phakathi nonyaka, kufanele uphathwe kabili ngemithi elwa ne-fungal.
Kunconywa ukuba ulayishe amahlathi ngokulinganisela, ungaboni ngaphezu kwama-50-55 amehlo esihlahleni. Izithelo zokuvuna izivini zincane kakhulu - amehlo angu-3-6.
Ukunisela kufanele kwenziwe ekuqaleni kwenkathi yokukhula, kufanele kugcwaliswe amasonto ayisithupha ngaphambi kokuvuna.
Ukuvuna nokugcina
Kubalulekile ukuqoqa amagilebhisi avuthiwe ngokugcwele. Kuzothuthwa kahle, ukunambitheka kwayo nezakhiwo zokudla okunomsoco kuleli cala kuzobonakala ngokugcwele. Ukukhula "iViorica" ngokuvamile kwenzeka phakathi no-September.
Kubalulekile! Amagilebhisi angapheli angeke avuthwe ekuvuthweni.Ukuqoqa amagilebhisi oyidingayo esimweni sezulu esomile esomile. Ungathathi amajikijolo ngemifula noma emvula. Ngemuva kwemvula, kufanele ulinde ngokuvuna izinsuku ezingu-2-3 ukuze uphuthukise umswakama ongaphezu kwamabriji.
Amabhontshisi asuswa ngokucophelela ukuze angabalimazi. Zinqunywe ngommese noma engadini ye-pruner, ibambe phansi kwesundu. Khona-ke kuyadingeka ukususa amajikijolo omisiwe futhi ahlotshiwe ngezikhali, bese uwabeka emabhokisini owomile ngaphansi kokuthambekela kocingo olulodwa.
Ukugcina amagilebhisi amasha isikhathi eside, udinga ukwenza ikamelo elikhethekile. Kumele kube yomile futhi ibe mnyama, eduze, kodwa kube njalo umoya. Ukushisa kwe-air kufanele kube kusuka ku-0 kuya ku-8 ° С. Umswakama kufanele ugcinwe ku-60-70%.
Kubalulekile! Ukugcina amagilebhisi ekukhanyeni kuholela ekubhujisweni ushukela nama-acids kumajikijolo, ngenxa yalokho okulahlekelwa ukunambitheka kwawo.Kunezindlela eziningana zokugcina i-Viorica. Ukuze unqume ukuthi iyiphi oyisebenzisayo, udinga ukunquma ukuthi uzodinga isikhathi esingakanani ukugcina ama-bunches ahlanzekile:
- eyodwa kuya kwezinyanga ezimbili. Isitoreji senziwa ngokusebenzisa amabhokisi-amathrekhi. Amabhontshi akufanele afanele afane ndawonye;
- ukugcina ngaphezu kwezinyanga ezimbili. Amabhokisi asetshenziselwa ukuphakama okungaphezu kuka-20 cm. 3-4 cm ehlathini elihlanzekile le-sawdust kufanele libekwe phansi. Amabhondi emabhokisini kumele athulwe nge-sawdust. Amaqoqo anesisindo esingaphezu kuka-1 kg abekwe emgqeni owodwa, kuze kube ngu-500 g - emigqeni emibili. Ngokulandelayo, amagilebhisi ahlanganiswe ne-sawdust ngamasentimitha angu-7 ngaphezulu futhi abekwe esitoreji.
Ukusetshenziswa kwamagilebhisi "Viorica"
Amajikijolo asetshenziselwa ukwenza fresh juices ezivuthayo. Kusuka ku- "Vioriki" yenza iwayini elimile nelom dessert eliphezulu.
Iwayini lethebula liyi-crystal ecacile, linamakha elimnandi elinomdlandla we-muscat-thyme tones. Amawayini omile ahluke ngokuthi adinga ukudayiswa esemncane.
Uyazi? EPortugal naseSpain, ngo-Eva Wonyaka Omusha kunesiko lokudla amagilebhisi angu-12 ngomzuzu wokugcina wonyaka, okwenza izifiso ezingu-12.Ngokuzithoba, ungenza futhi iwayini kusuka ku- "Viorica". Ilungiselelwa ukuvuthwa okuphelele kwamagilebhisi okumele (kufakwe ijusi lamagilebhisi) ngokufaka isiraphu eshicilelwe esivinini-siphuzo noma i-beckmes (ijusi elivuthiwe lomvini).
Ukuze unike iphunga elivuthayo ne-saturation, kubalulekile ukuphoqa uginindela (ingxube yamagilebhisi achotshoziwe) esitsheni esincibilikako segrey. Ukumnika ukwenziwa ngaphakathi kwamahora angu-24 ekushiseni okujwayelekile. Khona-ke i-pulp icindezelwa, futhi i-wort ixazululwe.Okulandelayo, i-wort ifakwe ku-tank yokuvotela, ukuyigcwalisa ku-3/4 ivolumu, engeza isiko elihlanzekile sokuvutshelwa nokuvutshelwa. Ngemuva kokuvuthwa okusheshayo, i-bacme noma isiraphu yeshukela iyengezwa. Ngosuku lwesine, 50 g ushukela ngehora elilodwa lokuvundisa, ngosuku lwama-7 - 100 g, ngosuku lweshumi -120 g. Iwayini elivuthayo kumele libe nombala obala.
Funda indlela yokwenza iwayini ngamagilebhisi, u-Isabella, kusuka kumaplamu, kusuka emafutheni e-rose, kusuka ku-raspberries, kusuka ku-gooseberries, kusuka ku-chokeberry, ijusi lesithelo, ujamu."Viorica" Kunconywa ukukhula nokudla abathandi bemikhiqizo yamagilebhisi. Ukwazi zonke izinkolelo zokunakekelwa nokugcinwa kwalolu hlobo oluhlukahlukene, ungakwazi ukujabulela ukunambitheka kwalo kanye nezimfanelo ezinempilo isikhathi eside, kanye nokwenza iwayini elimnandi.
I-Grade Viorica: ukubuyekezwa
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Korchuyu 2 hektare Kodryanki. Esikhundleni salokho, kungamahektha angu-2 eViorica.
