Private fruiting. Grape. Tutorial

The book is dedicated to grapes, the meaning of which in human nutrition is difficult to overestimate. Its fruits are consumed fresh and processed into various products, including oriental sweets. They are widely used for drying, from them juice and a wide spectrum of wines are produced: dry, dining rooms, sweet, hissing (champagne and sparkling), fortified, liqueurs, as well as high -profile products (cognacs, armamyaki, chacha, brandy, Rakia, Rakia, Rakia, Rakia Plisk, grappa)
Although botanically, the fruit of grapes is the berry, its morphobiological characteristics and the use of fruits differ significantly from berry crops and, as a rule, parahologs consider grapes separately from other berry plants, in statistical ballots a separate section is also dedicated to it.
In this book, the description of grapes contains its morphobiological characteristics, wild species used in variety formation, historical information about culture, biochemical composition of the berries, tasks and methods of selection, a paraological description of the best industrial and most common varieties, agricultural technology with elements of intensive technology, Features of fruit cleaning.
The book is addressed to students of agricultural colleges studying in the specialty Agronomy and Technology for the production and processing of agricultural products, as well as manufacturers, owners of personal and collective gardens