Is it worth it to choose Chinese tea? How to navigate the varieties of pu-erh? Is water important in making a drink? Readers of the AiF will orient themselves in the whole variety of tea. ru will help the head of Moychay.ru Sergei Shevelev.
Rules for storage and purchase
AiF.ru: Is it possible to store tea in plastic or transparent glass packaging?
Sergey Shevelev: No, because even food-grade plastic has its own smell, which tea will surely absorb. Also, if the packaging is transparent, it will allow light to pass through, which will destroy beneficial organic compounds. And one more thing: for most varieties, tightness is very important. So The right way storage - a porcelain tea caddy or a cardboard box. You should also not store tea in transparent glass jars, since the access of light must be completely excluded.
— Is it true that tea bought over the Internet, for example, on Aliexpress or eBay, is much more expensive?
- Yes exactly. These auctions are very good for buying household appliances, but I buy 95% of my tea directly from China, not on the Internet, and I am not interested in who sells what product there. This always turns out to be the acquisition of a "pig in a poke", and always an expensive pig in an expensive bag. Someone got lucky and got quality product. And someone was not so lucky, and got a bad product for a lot of money. I cannot recommend tea that I have not drunk myself. Because the photograph can only be used to determine the raw material in general terms, but it is impossible to say whether this tea will be tasty. For example, we now have a new variety: Dianhong Maofeng. Spring tea is considered the best for this variety, while summer tea looks exactly the same in the photo, but its taste is several times worse. The advantage of our store is that you can buy 10 g for a sample, and if you like tea, then buy more. Everyone has different tastes, but we only sell what we have tried ourselves first.
- Can you recommend a tea that gives an intoxicating effect?
I have heard this question many times in recent years. It is important to remember that the same tea has different effects on different people and under different circumstances. And the concept of the "tea effect" in itself is quite ephemeral, it cannot be clearly captured and described. Perception is always subjective. First of all, it depends on the strength of the brewed product, and then on the specific variety and many other factors. Any tea can be brewed very strong and you can feel a specific state, even thin white tea or light oolong tea. But this is subjective. The longer you drink different varieties good tea, the better you begin to understand it. I can only advise you to drink more good tea, different varieties, and over time you will begin to navigate it.
- You say that you drink expensive collectible tea because you like its taste, that it helps to lead a healthy lifestyle. And I believe that tea is drunk precisely because of its effect, because it gives a certain effect. Tell me, would you drink such a drink if it had no effect?
- Of course, good tea cannot be taken away from its effects on the human body. But here everything works in a complex, high-quality tea should reveal its full potential: both taste, and aroma, and aftertaste, and how it changes during the ceremony, and the state that it gives. But I do not have a physiological dependence, I can not drink tea at all for a long time. And someone drinks it from morning to evening, in order to be in good shape. You should not idealize and argue that there is some kind of tea culture where masters hold ceremonies solely out of love for art. No, good tea has a certain energy impact, and people love it for that too. Tea has a cultural component, and energy, and gourmet. And you can not accept one thing and reject the other. When you understand how deep the tea culture is, when you study the most diverse aspects of this ancient thousand-year tradition, then you will be able to calmly understand everyday moments. And you can tell your friends: "Let's go get some tea!"
“Chinese tea has hundreds of varieties, and they vary in effect. Some excite, some, on the contrary, relax. Has there been medical research on this topic?
— Quite a lot of research was carried out, but often their purpose was PR of one kind or another. General conclusion: any tea is useful. If we talk about the digestive system, then heavily fermented tea will be the most useful here, but at the same time it contains more vitamins and antioxidants. The most important thing is how a particular tea will affect you. And it depends solely on the characteristics of your body. This can only be verified in practice. In China, there is now a ban on advertising any one type of tea as helping with certain diseases. I advise you to try different varieties and carefully monitor your condition. The same variety under different circumstances will act differently. You can, of course, call tea a medicine, but first of all it is a drink, and I am not a doctor to give medical advice.
Photo: From the personal archive / Sergey Shevelev
How to understand pu-erh?
— I want to join the pu-erh, but everything that I managed to try, I didn’t like it very much. If in the case of shu pu-erh I can at least distinguish good from poor quality, then shengs are all the same for me.
— The most common mistake is brewing sheng too strong, especially for young and inexpensive varieties. If you put a lot of tea leaves and overexpose, the tea will start to taste bitter. Sheng is a higher quality variety than shu pu-erh, even if overexposed, it will still give a specific sweetness, which the Chinese call tian (甜), in the aftertaste or sometimes immediately on the palate. But for this you need to properly brew tea. How exactly to do this, I tell in my videos on the YouTube channel. Brew pu-erh the right way and expand your palate by trying different sheng: young, aged, old, from different regions of Yunnan, from raw materials from old trees and plantations. And you will definitely learn to understand them.
“Now one of the most expensive and fashionable collectible Chinese teas on the market is aged sheng pu-erh made from raw materials from hundred-year-old trees. It is no secret that such tea is quickly sold out and exported. Will it not turn out in the near future that it will not remain on free sale at all?
– There are several times more people interested in collectible old tea in China itself than abroad. Its main consumers are the Chinese. The number of products of individual well-known brands is decreasing, although it does not disappear at all, but becomes more expensive. If speak about loose tea, it can be noted that many wealthy Chinese businessmen are buying tons of good raw materials in private warehouses in Yunnan. This year we were at the factory's tea warehouse « Chantai » , where thousands of tons of the best tea are stored, which the company throws into the market in limited quantities. Tea is specially aged in warehouses in order to be sold at an opportunity for the highest price. So aged tea is not going anywhere anytime soon, but it will always be expensive.
— What can be done with poor quality pu-erh?
- To somehow improve the unpleasant taste, sheng can be used as a caffeinated base for "mulled wine tea" with ginger, spices, herbs and roots. There is a benefit (albeit small) in its trace elements, there is no need to throw it away. Of course, you need to try so that bad tea does not get to you.
Photo: From the personal archive / Sergey Shevelev
Tea culture in Russia
— What changes have occurred in the tea culture of Russia over the past ten years, and how do you see its future? Will bad tea bags disappear, will we switch to quality varieties?
- As for tea bags, the point here is not in the form of presentation, but in the fact that bad tea is packaged in them. As for tea culture, it is now a kind of subcultural phenomenon, especially proper brewing and ceremoniality. It is not a matter of popular culture. The prospects for its development are largely determined by the development of society itself.
Already, the amount of good tea entering the Russian market has greatly increased compared to the recent past, and it is constantly growing. But the cultural component lags behind the amount of tea consumed. New tea clubs are opening, but remain out of sight of most Russians due to their incomprehensibility. Many have formed a stereotype of the tea club as some kind of sect where everyone sits on the floor. So they drank tea in the first Moscow tea clubs, and gradually it became fashionable. This is a tribute to an ancient tradition, and in China, as well as other Asian countries, you can also find clubs in this style. It seems to me interesting to develop different forms of serving tea so that there are no distortions in one direction or another: there is no simplification and profanity, but there is no unnecessary complication either. This is the only way to get rid of the stereotype that tea culture is something strange and unpromising.
I now travel a lot to the regions where we have already opened branches or are planning to do so, so I can see how the development is going. There are many people who are ready to do this, because even now, even in the most remote regions, you can find pu-erh in any cafe. The only question is what quality this pu-erh will be. I am convinced that soon people will want to use a higher quality product. I can easily imagine thousands of European-style cafes all over Russia and thousands of thousands of tea bars, like those that we open in different cities of Russia together with our partners, where you can drink good tea or buy it home. If we talk about tea clubs with a ceremonial culture of using rare, expensive, collectible varieties, then there will never be many of them.
Photo: From the personal archive / Sergey Shevelev
— What advice would you give to a person who wants to make tea not as an amateur, but as a professional? Tell us about the main aspects of your activity as the head of the company and the leading author's blog.
- Everyone who follows my activities knows that I have many more projects besides tea. But tea acts as a link or even a foundation for most of them. As for advice, it does not make much sense to shift your experience to someone else's life. I know a lot of projects that started before or around the same time as mine, and which did not work out. A person who understands what and how to do, works, and everything works out for him. I did not study business and checked all the main points by trial and error, “in battle”. I can only advise to be less afraid and do more. Work, work and work, from morning to evening, and then everything works out. Wherever I am, I am always in touch, always in the working process. It's probably hard work that pays off...
- How to choose the right water so that it reveals the taste of tea as much as possible?
- To make a qualitative analysis of water is difficult and expensive. We face this problem all the time when it comes to testing tea or water. To do this, you need to go to a chemical laboratory and hand over water for analysis. I used to recommend several firms, but now I will refrain from this, because they no longer meet my requirements. The most general advice is this: choose the most soft water which is available. The pH level should be above 5.5. Try different water more, brew different varieties, experiment and gain experience. And very soon you will easily distinguish the right water empirically. It will seem sweet to you in taste, clean and very pleasant. If you don't like the water for some reason, take the next brand, and more, and more, until you find what suits you.
How often, when choosing tea, have you come across a situation where the same tea, in addition, called the same in price, differed two, three, or even more times? After all, you are probably wondering, what is the actual difference? Tea, it's tea in Africa, isn't it? Or not? Want to know more?
Many tea lovers in one way or another ask the question: “What determines the price of tea and why can the same variety cost completely different money?”
In this article, we decided to touch on this topic in more detail and tell you what factors affect the final amount. And also give some advice on when to buy expensive tea, and when you can get by with cheap tea.
What are these circumstances and factors:
1) First of all, of course, it affects raw material quality. Tea grown in an ecological zone, with minimal use of pesticides and chemical fertilizers, harvested from mature bushes and at the right time of the year, will undoubtedly be more expensive.
2) Another important point is assembly method. Tea leaf harvested by hand will cost more, because the quality of the leaf will be higher, there will be fewer cuttings, and the tea will be correctly selected and sorted. Accordingly, the tea leaves harvested by the combine will be damaged, the raw materials will consist of leaves of various sizes, and more cuttings will come across in it. But the price of the original raw materials will be lower.
3) The next key point is cooking technology. Naturally, any automation speeds up the process and reduces the cost of production. Just like in the case of assembly, tea crushed, rolled and baked without the use of machines will have a higher cost. Everything automated is of course cheaper and easier.
4) Lot size. Raw materials collected from a garden, or a small private plantation, are in themselves born with an aura of elitism. The batch size is small, and the demand is only among connoisseurs and at a very high price. Such tea never reaches chain stores. Whereas, large plantations owned by tea magnates provide volumes of hundreds of tons per year and satisfy most of the needs of the tea market.
5) Seasons and weather conditions. As with wines, tea has lean years and periods when the tea does not age well. Of course, this is not as pronounced as with winemakers, but, nevertheless, it can affect the volume and quality. There will be less tea, its quality will be lower, and prices may be inflated due to small volumes, even with not the best raw materials. This is especially noticeable on the cost of pu-erh.
For greater clarity, let's look at two different Yes Hong Pao(Dahong Pao - “Big Red Robe”, Chinese cliff tea related to oolongs.) from our store. One variety, but the price differs by almost 4 times.
There are many cuttings in tea, the leaf is not uniform. The dark color of the leaf and the thick aroma indicate that the leaf was heavily baked during cooking to hide imperfections. There is machine assembly, twisting and roasting by means of machines. Used raw materials of average quality for the mass market.
And now we study expensive tea.
It can be seen that the leaf is more solid and uniform, there are no cuttings. The aroma contains tea, grassy notes, which speaks of soft process leaks - hungpei. (“Hongpei” or Hongbei - repeated or final roasting over low heat. The traditional way- on coals.) There is every reason to believe that the sheet was collected and sorted by hand.
When brewing by the “pin-cha” method (from Chinese “tasting tea” - classic way brewing tea, pouring, without long infusion), 8 grams of tea was enough for only 4 brews, after which the infusion turned out to be liquid, slightly concentrated and with a weak taste and aroma. During the brewing process, the smoky notes in the aroma appeared even brighter. On the palate, there are a lot of baked shades that create associations with coffee and bread crust.
When brewing with the pin-cha method,
8 grams of tea withstood 8 brews, and, apparently, tea could be brewed more and more. After brewing, the leaves appeared in shades of green.
The aroma contains both green, fresh notes and a soft, baked aroma. The taste palette is more delicate, with hints of fruits and nuts.
Probably, many winegrowers have come across such a situation: a person buys different varieties of grapes, and time passes - and it turns out that under different names they sold the same variety to him. But do not rush to accuse sellers of craftiness. It is likely that they sincerely believed that the variety they were selling was called that. And the variety, it turns out, has several more names - and all are completely legal!
Chaush pink (Damascus rose) Karaburnu (Afuz Ali, Rozaki, Bolgar, Regina)
Where do double and even triple names come from? Everything is very simple: varieties bred in one area, getting into another, receive new names. For example, the well-known variety Ladyfingers has several more names: Husain white, Chilgi Husaine, Goblet, Shah raisin.
No less popular Chaush pink is also called damask rose. Karaburna is called Afuz Ali and Rozaki, and in Bulgaria it is known as Bolgar, in Italy - Regina.
The popular variety Bull's eye (Ox's eye) is, it turns out, Dodrelabi.
Do not lag behind in the number of names and wine grape varieties. Cabernet Sauvignon, for example, is called Lafite, Lafette, Petit Cabernet in different places.And this is not a complete list of grape names from which wonderful red wine is made.
Double names often occur when importing foreign varieties. An example of this is the Bulgarian variety Presentabel, which was called Augustin or Pleven stable at home.
Often introduced varieties have two names - original and translated (translation is sometimes very free). Popular varieties of American sultanas have experienced this to the full extent: Sentenel seedlings have turned into Centenary, Summer Muscat has become Summer Muscat, and Autumn Royal has become Royal Autumn (or Royal Autumn).
Sometimes the same variety imported from different countries also receives new names. This happened to the Romanian Victoria, which, being imported from Italy, was transformed into Viva Hayk.
Steady Pleven (Presentabel, Augustine) Cabernet Sauvignon (Lafitte, Lafette, Petit Cabernet)
It happens that when buying a new variety, growers are surprised to find old acquaintances under the new name. So, the very famous and beloved Moldovan variety Codrianca was acquired by Italy. And from there he returned under the name Black Magic (Black Magic).
The breeding centers of the Research Institute of Viticulture did not avoid incidents with double names. They bred varieties and hybrid forms of grapes with not even two, but several names: Muscat Delight (Kesha-1, FV-6-6, Kesha Muscat, Super Kesha, Talisman), Fairy (Lyudmila), Agrus (Lisa), Beloe miracle (song).
Many other popular grape varieties also have double names: Arcadia (Nastya), Flora (Lora), Tair (Start).
Recently, many amateur breeders have appeared who seek to give sonorous names to the hybrid forms of grapes they have created. Among such novelties are Transfiguration, Sophia, Libya, Monarch, Ataman. True, sometimes the “final” name for new varieties does not appear immediately. Hybrid form of selection by V.N.Krainova Xenia was at first Angelica, and Nadezhny was called Brother Radiant.
So, if you don’t want to plant one instead of several varieties, try to find out all its names.
Most popular on the site
01/18/2017 / Veterinarian
BUSINESS PLAN for breeding chinchillas from P...
In modern conditions of the economy and the market as a whole, to start a business ...
01.12.2015 / Veterinarian
If you compare people who sleep completely naked under the covers and those ...
11/19/2016 / Health
Lunar-sowing calendar gardener-gardener...
11/11/2015 / Kitchen garden
Many gardeners make the mistake of letting gooseberry bushes grow like...
11.07.2019 / People's Reporter
Under cucumbers, it is best to cook not only the holes, but also the whole bed ....
04/30/2018 / Garden
“Dead” is, of course, very cruel. But how does she...
07.06.2019 / People's Reporter
A magical mixture for the expulsion of aphids with...
All sorts of sucking-gnawing on the site are not our comrades. You need to break up with them...
26.05.2019 / People's Reporter
The FIVE Biggest Mistakes When Growing...
To get good grape harvests, you must follow simple rules ...
05/28/2019 / Grapes
Saying the word "variety", we mean "a set of plants created as a result of selection and possessing certain morphological, physiological ... traits and properties that are inherited" TSB. - 1969-1978. Breeding work to create a new variety is laborious, lengthy and difficult process. Reproduction by seed is the key difference between a VARIET and a HYBRID.
Hybrids are obtained by controlled pollination between pre-selected parent-varieties, which results in a generation that is a hybrid (from Latin hibrida, hybrida - a cross between).
Heterotic hybrid (translated from Greek - change, transformation - increase in the viability of hybrids) is the result of crossing two or more varieties (or wild species) of related crops. Heterosis with the greatest effect appears in the first generation of the hybrid, which is designated as "F1". "F" means "children" (from the Italian "Filly"), "1" is the generation number.
A hybrid is a variety bred in one and only generation. Such abutilon is not able to transfer the qualities inherent in it to its own seeds - this is its main difference from the variety. Seeds of F1 hybrids are viable, successfully germinate and develop into plants of their own species, i.e. you will definitely get abutilons, but the varietal characteristics of the new generation go into oblivion. But hybrids "F1" are able to fully reproduce vegetatively (cuttings) while maintaining distinctive properties. New plants grown from cuttings are no different from the hybrid parent.
As always, there is one "BUT". With hybrids, things are not so simple. The fact is that hybrids are able to fully manifest their inherent properties only with a high level of agricultural technology - the condition of the soil, the required level and composition of nutrition, soil and air moisture, the level of illumination and the length of daylight hours. In simple terms, abutilon hybrids, which are the majority of fashionable and popular foreign varieties, are chameleons. Most of us are not certified agronomists, do not know all the intricacies of agricultural technology, do not always have the opportunity to provide ideal conditions keeping indoor plants in the apartment. Just try to take care of your pets, provide basic care and everything will work out. Abutilons will be happy with life, and you will be happy with abundant and bright flowering, whether they are at least varieties, even hybrids.
Names of varieties and hybrids.
The names of varieties (cultivars) are subject to the "International Code of Nomenclature for Cultivated Plants". Also in many countries, this rule is spelled out in the laws on registration and other manipulations with varieties.
Due to differences in the spelling of letters of the alphabet and writing systems in different countries, it is considered necessary to transliterate or transcribe the denominations of new varieties in order to enable their registration in another territory. Variety denominations and their transliteration or transcription are considered as one and the same denomination. The name of the plant variety is given in the original language in which the author named it and its transcription is given in accordance with the language in which it is necessary to pronounce. The artistic translation of the plant is provided for reference only. Therefore, "Purple Elephant" and "Purple Elephant" are different names that varieties of the same species can have. In England, "Purple Elephant" will be like "Phioletovi Slon", and in Russia it is correct to write "Purple Elephant" with the name "Purple Elephant". Translation can be given in the description for reference, but do not use the translation in the title.
Article by S. Chubarov, Ph.D. biol. Sciences, St. Petersburg, magazine "Aquarium Terrarium" No. 1, 2000.
Botanical nomenclature.
Rules for writing the names of species and varieties.
Judging by journal articles, and many books (not only domestic, but also foreign), most authors do not know how to correctly write the name of the species and especially the variety or hybrid of aquarium plants. Even the great Carl Linnaeus wrote: "Not knowing the name, you lose the understanding of things." We, dear reader, also need names - the correct names of our favorites, in this case, aquarium plants. These names must be unique, i.e. each species, subspecies or variety can only have one correct name. Only in this case we will be able to reach mutual understanding. Without delving into the wilds of botany, we note for ourselves only a few basic rules for writing plant names that every reader of popular science literature (and even more so authors of articles) needs to know.
The name of a new species (subspecies, etc.) is given by a botanist who first described it according to certain rules in a scientific publication. Regulates the process of naming a plant, its writing, renaming, publication, is responsible for the correctness and uniqueness of the names of a special section of science - botanical nomenclature. In modern biology, binary (introduced by C. Linnaeus) names of species are accepted, consisting of two Latin words: a generic name and a specific epithet. For example: Echinodorus uruguayensis Arech. Not all readers understand Latin, so you can write (transcribe) the name in Russian letters. In our case, it will turn out - Echinodorus urugvaensis. The specific epithet needs to be translated, it will turn out - Echinodorus Uruguay. If there is an original Russian name for this plant, then you need to use it. For example: Potamogeton perfoliatus L. = pierced-leaved pondweed. However, even in popular science articles, in addition to Russian names (transcribed or original), it would be good to give a Latin name. This is desirable for the complete certainty of the subject of discussion, because the same species of local names can have several, and one can easily make a mistake in transcription. In addition, on different languages Latin names are pronounced differently.
For greater accuracy, after the specific epithet, the surname of the author, or several authors who made a scientific description of this species, is given (surname - in Latin transcription - in full or in the accepted abbreviation). If the species described by the author was later assigned to another genus (its status was changed, etc.), then its surname is put in brackets, followed by the surname of the scientist who created the new combination (i.e., redefined this species). For example, in 1866 the species Alisma nymphaeifolius Grisebach was described, and in 1882 this species was placed in another genus and now its name is written as follows: Echinodorus nymphaeifolius (Grisebach) Buchenau.
Often in aquarium culture there are hybrid species or plant varieties. Here is a definition from the "Popular Biological Dictionary" (Reimers, 1991): a hybrid (from the Latin hybrid - crossbreed) is an organism obtained as a result of crossing genetically heterogeneous parental forms (species, breeds, lines, etc.). Hybrids that have arisen in nature are called natural. For the genus Echinodorus K. Ratai describes several natural hybrids, for example, found in Brazil Echinodorus macrophyllus (Kunth) Mich. x E. Scaber Rataj. In the given example, the hybrid is indicated by the formula. The "x" character separates one parent view from another. The same formula can be written shorter: Echinodorus macrophyllus x scaber. The rest of the writing rules are the same as described above. Resistant natural hybrids may receive their own specific epithet. This happens in the same way as in ordinary species, that is, with the help of the so-called effective publication - a description of a new taxon given according to certain rules.
In recent years, thanks to the efforts of breeders, not only natural species and hybrids have appeared in our aquariums, but also varieties of aquatic plants bred by man. While the names of plants from nature (cultivated) must obey the rules of the "International Code of Botanical Nomenclature" (1988), the names of cultivated plants (bred by man) are governed by the "International Code of Nomenclature for Cultivated Plants" (1980). These documents are periodically updated and supplemented at regular international botanical congresses.
A variety or cultivar ("cultivar" or, for short, "cv") is a plant bred by man (using various methods) with new qualities. A variety (cultivar) is such a collection of individuals of cultivated plants of a particular species that has certain biological, morphological and economic (in our case, decorative) properties that differ to some extent from the properties of other plant varieties of the same species. Plants of the same variety have a common natural basis (heredity) and are able to pass it on from generation to generation.
Most varieties of echinodorus are bred by hybridization. However, other ways to obtain them are also possible. So, Echinodorus scblueteri "Leopard" (Echinodorus Schlüter "Leopard") was obtained by selection, and the variety Echinodorus "Oriental" (Echinodorus "Oriental") - as a natural mutation of another variety - Echinodorus "Rose" (Echinodorus "Rose"). However, regardless of the method of obtaining a variety, its name is written according to the general rule. First, the scientific name of the genus and species is indicated (if it is not a hybrid), then the variety name is written in single quotes and with a capital letter, and all words in the variety name are capitalized (except for "and", "or" and "etc. d ."). Instead of quotation marks, you can put the Latin word "cultivar" (abbreviated as "cv.") or the Russian word "sort". For example: Echinodorus cordifolius "Tropica Marble Queen" = E. cordifolius cr. Tropica Marble Queen = Echinodorus heart-leaved "Tropica Marble Queen" = Echinodorus heart-leaved cultivar of Tropica Marble Queen.
If a variety is obtained by hybridization, its origin can be indicated by a formula, in the same way as described above for natural hybrids, with the “mother” plant that produced the seeds in the first place in the formula. For brevity, or when the exact origin is not known, the cultivar name may immediately follow the genus name (in both Latin and Russian): Echinodorus "Ozelot" = Echinodorus "Ozelot" = Echinodorus "Ocelot". Translation of a foreign variety name cannot be used, and if necessary, its transcription (transliteration) into Russian should be used. The name of domestic varieties is given in Russian according to general rules, but at the first publication with a description of the variety, the transcription of its name using the Latin alphabet is also mandatory.
Regarding the names of new varieties, the following rules apply:
- do not give Latin names to varieties (starting from 1954), i.e. there should not be any Latin words in the name of the variety;
- the same variety name cannot be used twice within the same genus;
- varietal names should consist of no more than three words. Moreover, a figure, a number, or some kind of abbreviation is considered a word;
- the name of the variety should be characteristic (for example: not a rose "Yellow", but a rose "Yellow Queen");
- the variety name must be arbitrarily composed, i.e., distinctly different from the epithets of varieties or other intraspecific taxa in botany;
- the name of the variety should not include the scientific or everyday name of the species, genus (this can lead to confusion);
- the name of hybrid varieties cannot be formed by combining the Latin epithets of the parent species;
- the title should not contain the words "variety", "form", "variety", "forma".
- names of countries, states, areas without defining words (for example, the legal name is "The Miracle of Oregon", but not "Oregon");
- numbers;
- surnames (and names) of prominent political figures;
- individual letters at the beginning of the name;
- abbreviations of personal names (and surnames) and geographical names (the legal name is "William Thomas", not "Wm. Thomas");
- excessively long words, as well as words that are difficult to pronounce;
It only remains for me to urge the authors of popular science articles to follow the rules of botanical nomenclature, which is simply necessary for a complete understanding between the author and readers. And Russian breeders, who create and describe new varieties, think over their names very carefully. Unfortunately, in our country, as far as I know, there is no commission for variety testing of aquarium plants. This commission should reject incorrect (illegal) names or incorrect descriptions of varieties, weed out varieties that are not interesting, similar to those already registered, difficult to cultivate, etc. Unimpressive, not informative, complex variety names are quickly forgotten and lost. And since varieties of aquarium plants are not registered with us, after a while a breeder who named a new variety, for example, in his honor, may find it on the market under a different, more vivid and expressive name.
Culture is represented by many varieties, which are conditionally divided into technical and canteen. Some are universally applicable. When choosing a grape variety for making wine, it is necessary to take into account such characteristics as acidity, sugar content, juiciness. From the same fruits can be prepared different types alcohol.
What distinguishes wine varieties from all others
The production of wine requires the use of berries with certain properties. The more basic parameters match, the easier it is to obtain high-quality products. Technical varieties differ from canteens appearance and pulp composition.
The main characteristics of varieties suitable for winemaking:
- the size of the brush and berries is smaller;
- the ratio of the surface of the skin to the pulp is greater, respectively, the amount of natural yeast on such fruits is also increased;
- juice content reaches 90%;
- the skin is thick, rich in tannins, tannins and colorants;
- sugar content 18-28%;
- the taste is more sour.
The yield of such grapes is often high due to resistance to diseases and unpretentious care. At the same time, the organoleptic indicators of the yield depend on the growing conditions, the climatic zone, and the composition of the soil. The same variety is able to give different indicators of acidity and sugar content, growing in neighboring areas. The sweetest are berries with a low sugar content, since the amount of organic acids is reduced.
The best wine grapes
The study of yield indicators in a given region will help to choose the most suitable variety. It is necessary to take into account the needs of the plant for warmth, sunlight, moisture, as well as resistance to diseases, pests, frost, drought. There are good varieties acclimatized in the Urals and Siberia. At the same time, cultivation in the southern regions does not bring the expected yields.
A culture that ripens exclusively in the sun will not be able to ripen in conditions of short daylight hours, so the length of the growing season should be taken into account. Unripe berries should not be used in winemaking. Both white and red wine can be made from the best grape varieties, subject to the production technology. The need to add other components also depends on the composition of the fruit and growing conditions.
Not every option is suitable for making dessert wines. The drink should turn out to be richly colored, aromatic, thick, sweet, with low acidity.
To do this, take nutmeg varieties of white, pink or red. A sweet dessert product is prepared from raw materials with a carbohydrate content of 22-25%.
Popular grape varieties for white wine
A light drink is made from light berries or fruits with clear, colorless juice. In the latter case, the color of the peel is not important, since the pulp is filtered out at the initial stages of fermentation and the coloring matter does not have time to get into the must. There are many varieties, you can choose the most suitable according to your requirements. environment. Personal preference should be taken into account when choosing wine and grape varieties.
#gallery-5 ( margin: auto; ) #gallery-5 .gallery-item ( float: left; margin-top: 10px; text-align: center; width: 50%; ) #gallery-5 img ( border: 2px solid #cfcfcf; ) #gallery-5 .gallery-caption ( margin-left: 0; ) /* see gallery_shortcode() in wp-includes/media.php */
For the production of a white variety of the drink, use:
- Aligote;
- Pinot Blanc;
- Chardonnay;
- Traminer pink;
- Sauvignon Blanc;
- Verdelho.
Aligote
For winemaking, the variety is cultivated in the Krasnodar Territory, Crimea, Kherson Region, Odessa, Georgia. Harvest ripens quickly, going in the second half of September. The clusters are powerful, the berries are small, they grow close to each other on the tassel. The color of the fruit is whitish or light green. In sun-exposed areas, the skin is covered with brown or pinkish dots. The latter property indicates an increase in sugar content.
Aligote yields high when grown in moist and loose soil. Grapes are unpretentious to care.
The disadvantage of the variety is that there is no resistance to diseases, damage by pests is possible. Waterlogging with a lack of sunlight leads to decay of the brushes.
Wine from Aligote is obtained with a golden hue of varying degrees of saturation. The intensity of the color depends on the strength of the drink. There is a slight bitterness in taste and smell. A feature is a characteristic sourness, a smell is felt fresh berries.
Chardonnay
The variety matures in 130 days. Clusters of a cylindrical form, productivity low. Berries with a thin skin, greenish-yellow, when ripe in the sun acquire a golden hue. The sugar content of the pulp is 26%. Organoleptic indicators of wine depend on the conditions of growing grapes. When ripening in cold weather, the acidity is increased, the taste of wet stone is pronounced. In hot climates, alcohol from Chardonnay is obtained with an inexpressive taste.
The best grape varieties for red wine
For the production of the drink, it is recommended to use brushes that have matured with a sufficient number of sunny days. Berries are suitable for blue, purple, red varieties. During the fermentation of the pulp, active substances, coloring pigments pass into the must, giving it a peculiar flavor, astringency, saturation. When choosing a variety for a particular region, one should take into account the characteristics of the selected crop when grown under given conditions.
Suitable technical grape varieties for the Chernozem region:
- Eurostandard;
- Kishmish Zaporozhye;
- Delight is black;
- Dobrynya;
When growing a crop in more favorable conditions, you can use berries with medium and late ripening, such as Pinot Noir, Saperavi, Cabernet Sauvignon, Lando Noir, Merlot, Sangiovese, Carmenère, Grenache. Taste qualities the drink obtained from them also depends on the place of cultivation and weather conditions.
Grape varieties resistant to severe frosts
Previously, it was believed that the cultivation of heat-loving crops is possible only in the southern regions. Recently cultivated also in the Urals and Siberia. For this, species are used that are characterized by a short growing season and increased frost resistance.
The northernmost is the Amur grape, from which many varieties with different technical characteristics have been bred by selection.
Wine grapes suitable for growing in hard frost conditions:
- Sharov's riddle;
- Aleshenkin;
- Moscow Steady;
- Triumph;
- Lando Noir.
Grapes to make cognac
This drink is made on the basis of white table wine, so they have similar requirements for raw materials. The production technology affects the formation of taste and aroma, while the grapes should not have specific flavors and smells. Preference is given to varieties with colorless juice, harmonious organoleptic characteristics without a nutmeg shade.
The mucous structure of isabella species will not work, as it will not allow a high yield of the product. Burgundy varieties produce excellent wines, but mediocre brandy with a weak aftertaste.
But from the Scarlet Tersky and Folle Blanche varieties, a bad wine drink is obtained, but cognac is delicate in taste with an exquisite aroma.
For the manufacture of the product, wine grape varieties for the middle lane are suitable:
- Aligote;
- Kunlean;
- Grushevsky white;
- Sylvaner;
In home winemaking, it is recommended to use technical grape varieties that have a high juice content, a pronounced aroma of berries, and meet the necessary requirements. When choosing a variety, it is advisable to clarify with the existing winemakers in this area the features of growing the crop, since the fruits change their organoleptic properties depending on the growing conditions.
