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CULTURAL AND WILD PLANTS
Grapes are cultivated. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Cultivated grape, Vitis vinifera. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Grapes (Vitis) Family: Grapes (Vitaceae) Origin: The plant originates from Western Asia and North Africa, but is now distributed throughout the world. Area: It grows in temperate climates, the main producers are France, Italy, Spain, USA, Argentina, Chile, Australia and South Africa. Chemical composition: Grapes contain many useful substances, such as vitamins C, B1, B2, B3, B5, B6, E, K, as well as minerals such as potassium, calcium, magnesium, iron, manganese and zinc. Grapes are also rich in phenolic compounds such as resveratrol, quercetin, catechins and anthocyanins. Economic value: Grapes are widely used for the production of wine, juice, compotes, jams and other products. It is also used in cooking to add to various dishes. In addition, grapes have many health benefits, such as strengthening the cardiovascular system, improving digestion, maintaining healthy skin and hair, and protecting against cancer and other diseases. Legends, myths, symbolism: In ancient Greek mythology, grapes were associated with the god of wine and fun - Dionysus. According to legend, Dionysus was born from a fetus that was planted in the left side of Zeus. Zeus gave this embryo to the goddess Re, who grew it into a vine. Since then, grapes have symbolized joy, fun and wealth. In Christian tradition, grapes have been associated with the sacrament and the blood of Jesus Christ. The Bible mentions that Jesus asked his disciples to eat bread and drink wine in memory of him. Grapes also symbolize communion and unity with God.
Cultivated grape, Vitis vinifera. Description, illustrations of the plant Grape. Legends, myths, history
Grapes are one of the oldest plants, and vineyards are one of the first plantations created by human civilization. According to biblical legend, grapes were the first plant planted after the flood. Noah, having landed on Mount Ararat, got acquainted with the vine and began to grow it. In Christian culture, the vine was an important symbol of spiritual life. In the Old Testament, grapes symbolized the Tree of Life. In Egypt, the vine was dedicated to the god Osiris, and in the Greco-Roman tradition, it was associated with the god of winemaking Dionysus (Bacchus) and symbolized sacrifice, since wine resembles blood. Wine is often mentioned in ancient Greek literature. For many peoples, a bunch of grapes was associated with the deities of fertility and agriculture. She also symbolized hospitality, holidays and youth, and sometimes greed and drunkenness. Author: Martyanova L.M.
Cultural grapes, Vitis vinifera L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Liana up to 40 m long, attached to a support with antennae, with brown bark. Leaves simple, entire or lobed, alternate. The flowers are small, greenish, collected in a panicle. The fruit is a juicy berry with two to four seeds. The berries are collected in a brush (bunch). Blooms in May - June. Grapes are one of the oldest crops on earth. The first centers of viticulture appeared about 6000 years ago. Cultural grapes came to us from the Balkans. More than 5000 varieties originated from it. Now it is cultivated in all regions where climatic conditions allow. For household plots, varieties of different ripening periods are usually selected, high-yielding, with large tassels and fruits, with high palatability. These are table varieties Chasla white, Karaburnu, Koarne neagre, Muscat Hamburg, Cardinal, Moldova, etc. Grapes are light and thermophilic, prefer open sunny areas. Thanks to a long powerful root, moisture comes from deep layers of the soil. The plant grows well on loose light soils. The most common method of propagation is cuttings, sometimes layering, grafting. When propagated by cuttings, rooted seedlings 30-50 cm long are planted in spring or autumn in large pits and watered abundantly with rainwater (fertilizers and sand are applied in advance). In autumn, seedlings are sheltered from frost. Starting from the second year of life, the plants are pruned every spring. Starting from the third year of life, during fruit set, non-fruiting shoots are removed. Sometimes, to increase the mass of berries, the clusters are thinned out. The grapes ripen at different times: early varieties - in late July - early August, mid-ripening - in the second half of August - in September and late - in September - October. With good care, plants begin to bear fruit in the third or fourth year. A grape bush bears fruit for 60 years or more. For decorative landscaping, varieties are selected that are most resistant to frost and disease (Bako, Isabella, etc.). They can even reach the tenth floor, forming a green wall. However, the fruits of these varieties are small, low-sugar. Such grape varieties as Koarne neagre, Amber Muscat, Early Magarach, Cabernet Sauvignon can also be grown for decorative purposes (but not higher than 3-4 m). Plants need a stable support, depending on which a form is created that adorns verandas, fences, galleries and tunnels. A ditch 25-30 cm deep is dug around the bush to accumulate moisture. It is very important to prune the vine correctly. In the second year of planting, a capitate bush is formed: three or four vines are left on the head of the bush for fruiting and three or four extra replacement bunches. The load is regulated by thinning inflorescences or clusters. More clusters are left at the top of the vines. Shoots intended for the next year's harvest are tied up so that they are not shaded by fruit-bearing vines. During the growth period (May-July), the plant is watered three to four times, fed and the surface roots on the underground trunk are removed. In autumn, no later than October, the fruiting vines are cut off, and new shoots are carefully removed from the supports, laid on the ground, tied in bunches and covered with oilcloth, and sprinkled with earth on top. The following spring (late March - early April), the vines and the head of the bush are freed from protection and tied to supports. Taste of grapes of table grades is harmonious, fragrant. Clusters remain on the bush until frost, which allows them to be used fresh for a long time. The chemical composition of grapes is very rich. Some varieties are characterized by high sugar content (up to 20% glucose). There are many organic acids in grapes, much less vitamins C, group B. Minerals are represented by potassium, calcium, iron, phosphorus, magnesium, cobalt, silicon. Dark-colored grapes, especially the Isabella variety, contain a rare element, rubidium, which is very valuable for hematopoiesis. In the skin of the berries, tannins and dyes were found, in the seeds - fats, tannins, lecithin, vanillin, in the leaves - sugar inositol, phenolic compounds, organic acids. Since ancient times, grapes have been known as a tonic. It promotes the excretion of uric acid from the body, prevents the formation of stones, so it is recommended for diseases of the liver and kidneys. Fresh fruits and decoctions of dried fruits increase the secretion of sputum in the respiratory tract and facilitate expectoration. Therefore, grapes give a therapeutic effect in chronic bronchitis, in the initial stage of pulmonary tuberculosis, in chronic catarrh of the respiratory tract. Useful grapes for gout, catarrh of the gastrointestinal tract, constipation. The leaves have antiseptic, anti-inflammatory, hemostatic and wound healing effects. An infusion of dry leaves is used for metabolic disorders; it is also recommended for hypertension. It has been scientifically proven that berries and juice are very useful for functional disorders of the cardiovascular system. They also normalize blood pressure, reduce fatigue caused by mental and physical stress. In addition, grapes are a high-calorie dietary product. 1 kg of berries contains 700 calories. Due to the medicinal properties of grapes, grape therapy (ampelotherapy) is widely used in some resorts. It is combined with climatotherapy and is due to the action on the body of glucose, potassium and water contained in grape juice. Treatment with grapes is carried out under the supervision of a doctor, since it is contraindicated in a number of diseases. Grapes are eaten fresh and processed. At home, juice, jam, jam, jelly, marinade, syrup, etc. are prepared from it. Young shoots, leaves, petioles are used to make cabbage soup, kvass, cabbage rolls. In the food industry, more than 100 types of products are obtained from table grape varieties: juices for quenching thirst, juices as a dessert product, juices for treatment, raisins, pickled grapes used as an additive to meat and game, in Provencal cabbage, etc. From wine grapes are used to make wine, from winemaking waste - alcohol, food coloring, tartaric acid, vinegar, cream of tartar. Valuable grape "honey" is obtained from the must, and food vitamin concentrate ammivit is obtained from wine yeast. A non-oxidizing fatty oil suitable for food and technical purposes is isolated from grape seeds. Roasted seeds are used as a raw material for the manufacture of coffee surrogate. Grapes are of great importance in landscaping. Under its dense foliage on hot summer days, the air is humidified, enriched with oxygen and cleared of gases and dust. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Grapes, Vitis. Methods of application, origin of the plant, range, botanical description, cultivation
Grapes belong to the Grape family (Vitaceae Lindi.), which includes 11 genera and about 600 species. The genus Vitis (Vitis L), which includes about 70 species, including all cultivated species, has the greatest distribution and practical application. All types of grapes included in the genus Vitis are divided into 3 geographical groups: European-Asian (1 species), American (30 species) and East Asian (40 species). It is believed that the Euro-Asiatic grape in ancient times was a group of species, but after the ice age only one Vitis vinifera survived, which is the main cultivated species. Varieties of cultural European-Asian grapes, of which there are 5 thousand, are divided into 3 groups: eastern (Proles orientalis), Black Sea basin (Pontica Proles) and Western European (Proles ocidentalis). Grapes are one of the most valuable human food products, used fresh, as a raw material for the wine, juice and canning industries, processed into dried products. The main part of the grape harvest (80-83%) is processed into wines, 12-20% is sold fresh, about 5% is used to produce dried grapes. Fresh grapes are a highly nutritious product. Berries, when fully ripe, contain from 65 to 85% water, from 14 to 35% or more sugars in the form of glucose and fructose, which are easily absorbed by the body; sucrose - in a small amount. Grapes contain organic acids (tartaric, malic, citric, succinic, oxalic - from 0,5 to 1,4%), mineral salts of potassium, sodium, calcium, magnesium, as well as iron, zinc, aluminum, phosphorus, sulfur , chlorine, bromine, iodine, etc. The berries contain vitamins A2, B1, B2, B6, C, PP. Depending on the sugar content, the calorie content is 69-120 kcal / 100 g. Transcaucasia and Central Asia, as well as adjacent areas (Iran, Afghanistan, countries of Asia Minor) are considered to be the birthplace of cultivated grapes. Approximately 4-6 thousand years ago, grapes were widely cultivated in these areas, as well as in Syria, Mesopotamia and Egypt. About 3 thousand years ago, viticulture flourished in Greece and spread west along the Mediterranean coast - to Italy, then to France. In the XV-XIX centuries. grapes were widely cultivated in almost all countries of the world, but first penetrated into South Africa, then into Australia, New Zealand, Japan, Korea, the Hawaiian Islands, North and South America. In Europe, viticulture and winemaking reached their most powerful flourishing at the end of the XNUMXth and beginning of the XNUMXth centuries. Diseases and pests of grapes, imported from North America, caused great disasters for viticulture in European countries. The fungal disease oidium was introduced in 1845 and in a short time reduced the production of wine in France by 4 times. Anthracnose was introduced in 1853, and mildew and phylloxera were introduced in 1863. After the appearance of phylloxera, which damages the roots of grapes, France lost more than half of its vineyards within 15-20 years. Large areas of vineyards were killed by phylloxera in other European countries. All species of the genus Vitis are perennial lianas or climbing shrubs, common in temperate and subtropical regions of Europe, Asia and America. According to 1988 data, the total area of vineyards in the world was about 8,3 million hectares, world production - 59,8 million tons of grapes (27,3 million tons of wine). The world export of grapes in 1988 amounted to 1 thousand tons. The main exporting countries: Italy, Chile, USA, Greece, Spain, Bulgaria, South Africa. The last decades are characterized by the promotion of the industrial culture of grapes from the temperate and subtropical zones to the tropical. This trend has been noted in Latin America, Africa and Southeast Asia. The cultivation of grapes in tropical conditions has a number of features. So, using special methods of agricultural technology, in India and Indonesia they get 2 crops per year. In this regard, the experience of India is interesting, where industrial viticulture is developing especially successfully in the tropical zone. In the last 35 years, the most intensive growth of vineyard areas has been observed here. If until 1950 the area under vineyards did not exceed 500 hectares, then in the 80s it reached 12 thousand hectares, and annually 265 thousand tons of fresh grapes are harvested from them. The average yield in the country is the highest in the world - from 16,1 t / ha in 1969-1971. up to 22,60 t / ha in 1987. Moreover, in the southern states located in the tropical zone (Karnataka, Maharashtra, Andhra Pradesh and Tamil Nadu), they receive about 90% of the total production. The development of viticulture in India is stimulated by a favorable domestic market and the desire to reduce the import of fresh grapes and raisins from Afghanistan and Iran, which annually cost tens of millions of rupees. Vineyards in India are located in areas that are very different in terms of natural conditions. First of all, these are the northern states of Jammu and Kashmir, Himachal Pradesh, Haryana and Punjab (30-34 ° N) with a subtropical, and in highland regions with a temperate climate. The average annual rainfall here is about 620-840 mm. However, the leading place in the cultivation of grapes is occupied by the tropical zone. In Western India, grapes are mainly cultivated between 18 and 23°C. sh. - in the districts of Nashik and Pune (Maharashtra), and in South India at a latitude of 10-17 ° N. sh. - in the districts of Selam, Madurai and Koyamputtur (Tamil Nadu), Bangalore (Karnataka) and Hyderabad (Andhra Pradesh). In tropical climates, the thermal regime does not limit the growth of plants, so the grapes can vegetate throughout the year. Under these conditions, you can cause the flowering of grapes at any time. However, the optimal conditions for crop formation are limited to certain periods. In this case, the distribution of precipitation is of decisive importance. Areas of industrial viticulture are characterized by a relatively dry climate with an annual rainfall of 550 to 850 mm. True, in some years their number varies: in Hyderabad - from 457 to 1422 mm, in Bangalore - from 533 to 1436 mm. In more humid areas, the cultivation of grapes is futile due to low yields, poor quality of berries and a strong development of fungal diseases (in West Bengal, Assam and other places). One of the characteristic features of tropical viticulture is the timing of agricultural technology to the dynamics of precipitation. Since excessive precipitation is dangerous in the flowering and ripening phase of the crop, agricultural technology is aimed at ensuring that they do not coincide with the rainy season. Grapes thrive in a wide variety of soils. Humus-calcareous, dark chestnut, brown, light loamy, sandy loamy and gravelly chernozems, humus-calcareous soils on limestones, etc. are most suitable for growing industrial varieties. The best soils for table varieties are rich in nutrients with a deep humus horizon, well drained. Do not lay vineyards on heavy clay, saline and swampy soils. To grow planting material, standard cuttings from 4-5 eyes are planted in a school (in October). Usually after 4 months, rooted cuttings are ready for planting in a permanent place. Before digging on seedlings, leaves and unripened parts of shoots are removed and left in place for another 4-5 days. Then the seedlings are dug out without damaging the roots, and planted in a permanent place in January-March. The first pruning is carried out 4-6 months after planting. In the future, the bushes are pruned twice a year. Depending on local conditions and characteristics of varieties, 4 grape shaping systems are used. Everywhere in the tropical zone, a horizontal trellis 2-2,5 m high is used. It is most convenient for vigorous varieties that bear fruit better with a large volume of the perennial part of the bush. This formation is known as the bower system. The planting scheme is 4,5 x 3 or 3 x 1,5 m, i.e., from 1 to 600 bushes are placed per 1800 ha. They are formed according to the type of a multi-armed cordon. In the conditions of private land use in India, the optimal area for planting according to the Bauer system is considered to be 0,5 hectares. Less common is the free-hanging niffin system for varieties of moderate vigor. The planting scheme is 3 x 1,8 m. The formation is placed on a vertical trellis in 3 tiers on a high trunk. The first tier is formed at a height of 75 cm, the second - 135, the third - 195 cm. Sometimes a two-tier cordon with 4 sleeves is formed. The formation of bushes on a wire T-shaped trellis on stone pillars 1,5 m high is recommended for varieties with moderate growth force and with more intensive shoot formation. Stems 50 cm high are formed on the bushes, and the fruit wood is evenly distributed in the plane of the horizontal trellis on 3 wires spaced 60 cm from one another. These formations are better lit and ventilated more efficiently than in the Bauer system. Capitate formations are considered the most economical. They are used for low-growing varieties, which are placed at the rate of 500 plants per 1 ha. These formations have stems 1 m high and are tied to wooden stakes. Due to the high removal of nutrients, large doses of mineral and organic fertilizers are applied. Plantation productivity is sometimes unstable over the years. This problem is solved, in particular, with the help of fertilizers. According to the Agricultural University of Koyamputtur (Tamil Nadu), fertilization after grape pruning helped to accelerate the differentiation of inflorescences. Mineral fertilizers are applied annually during each pruning of bushes into ring furrows 30 cm from the trunk on young plantations and to a depth of 16 cm under older bushes and furrows around plants, dug in the form of a square. Under each bush, when forming a bauer, manure (2-3 kg) is applied every 60-80 years and 1,5-2,0 kg of mineral fertilizers annually. Castor oil cake, bone and fish meal are used as fertilizers. The nature of pruning is determined depending on the biology of the variety. For example, Bangalore blue bushes in Karnataka and Anab-e-Shahi in Tamil Nadu are cut twice to get 2 crops per year. To do this, in the summer months, instead of a short one, make a long pruning of fruit vines. However, in some cases, when receiving 2 crops, fewer inflorescences develop on the bushes, and the sugar content of the berries decreases. The Karachi variety with double fruiting gives in total for the year the same yield as with single fruiting. After pruning and fertilization, the vineyards are watered, then irrigation is carried out regularly after 7-10 days if there is no precipitation. Stop watering 8-10 days before harvest. In the aisles, tillage is carried out to control weeds and preserve moisture with wooden tools on bulls and, very rarely, on tractor traction. Manual weeding and loosening with garden forks is used in plantations with narrow row spacing once every 3 months. Some farmers use chemical weed control agents, more commonly diuron (2 kg/ha). Green operations, fragmentation, chasing, pinching are used to normalize the load of shoots and improve the quality of the crop. The use of growth regulators is recommended. On the variety Kishmish white oval, during full flowering, treatment with a solution of gibberellin (15 mg / l) is carried out to obtain looser clusters. To increase the size of the berries of seedless varieties, the clusters are immersed during the ripening period of the berries for 10 seconds in a solution of gibberellin (at a concentration of 60 mg/l). The reduction of berry hummocking in the Karachi variety is achieved by treating the inflorescence with gibberellin (50 mg/l) at the end of flowering. Selection in the tropics. In recent years, scientific institutions have recommended for cultivation new varieties isolated from collections and bred as a result of intraspecific hybridization. In South India, especially in the state of Andhra Pradesh, the table variety Anab-e-Shahi (Malta) is widely cultivated. This is one of the best table varieties of the tropical zone, medium-late ripening. Clusters are very large, medium density. Berries up to 10 g, greenish-yellow color, good taste. The sugar content of ripe berries is 13,3%, the acidity is 5%. Productivity is very high - up to 40 t/ha. Strongly affected by mildew and oidium. Fruiting occurs 20-24 months after planting. In the state of Karnataka, near Bangalore, an isabella variety of universal purpose, Bangalore blue, is cultivated on small areas. Late variety, relatively resistant to fungal diseases. The clusters are dense, the berries are medium-sized, dark purple, the skin is thick, rough. The pulp is juicy with a characteristic "fox" flavor. Sugar content - 13,9%, acidity - 10%. Transportability is good. The yield is average, gives 2 crops per year. In the state of Tamil Nadu, the leading variety is the nutmeg table variety Karachi (Gulyabi) of early ripening, imported from Afghanistan. The cluster is medium in size, the berries are pink, with a thick skin. In the states of Tamil Nadu and Maharashtra, the table variety Bokri (Pachadraksha) is widely cultivated. This is a medium-late variety, characterized by a large growth force of the bush, sensitive to diseases. The clusters are medium and large, the skin is pale green, thick. The pulp is juicy, watery. In the period of full ripeness of berries (in Coimbatore) sugar content is 11,4%, acidity is 8%. Productivity is very high - up to 70 t/ha. The first crop ripens 18-20 months after planting. In the south of the country, table varieties Kali Sahebi and Pandhari Sahebi are also cultivated with beautiful clusters, elongated oval berries of black and light green color (respectively). Of the seedless varieties in India, the most popular are White Oval Kishmish (Thompson Seedles) and Beauty Seedles, in Northern and Western India - Pusa Seedles, as well as the Californian variety Perlet, which occupies about 75% of the area under vineyards in Punjab. In the northern states, the varieties Bharat Airley and Black Muscat are cultivated. At the zonal experimental station Gesaraghatta of the Indian Horticultural Research Institute (Bangalore city, Karnataka), the following introduced varieties were selected from a collection of about 1000 varieties and recommended for cultivation: Nimrang, Koarna Massacre, Katta Kurgan, Queen of Vineyards, Typhi pink, Atens, Madeleine Seline and Red Prince; Muscat technical varieties: Black Champa, Convention Laj Black for the production of red dessert wines. In Indian conditions, these varieties have a sugar content of berries from 20 to 27%. In India, the grape plant is more affected by diseases than by pests. In the tropical zone, mildew causes great damage to vineyards, especially during the rainy season (June - September). Anthracnose usually affects bushes in June, July and October - November. Therefore, much attention is paid to the fight against fungal diseases (mildew, anthracnose and oidium). During the year, plantations are treated with fungicides from 1.5 to 25 times. The main pests of grapes are beetle, grape tripe, spider mite, grape cicada. There are diseases of a physiological nature associated with a violation of the nutritional regime. So, the Anab-e-Shakhi variety has yellowing of the leaves due to a lack of magnesium. As a result of poor assimilation of calcium, the berries are damaged by blossom end rot. In the summer months, from high temperatures and dry winds, drying out of perennial parts of the bush occurs. Authors: Baranov V.D., Ustimenko G.V.
Cultivated grapes (wine grapes). Botanical description of the plant, areas of growth and ecology, economic importance, applications
Cultural grapes - a large woody liana up to 40 m high of the Vinogradov family. Blossoms in May - June, bears fruit in September. Berries of various shapes and colors are collected in a bunch. This is one of the oldest fruits used by man for about 8-9 thousand years. Fossil remains of vines have been found in Italy and France; they date back to the beginning of the Quaternary period. Leaves and seeds from the Tertiary period have been found in Switzerland. The cultivation of grapes was first undertaken in Asia Minor. From there it spread to Europe, Egypt. An ancient Greek legend tells the story of the creation of grapes. One day, the god Dionysus decided to make a gift to his beloved Ampelus. To get it, Ampel had to demonstrate strength and agility by climbing a tall elm. But the young man fell from a tree and crashed. The upset Dionysus decided to perpetuate the memory of Ampelus, he turned his body into a vine, and from his soul he created a new star in the constellation Virgo. In the XVI century. grapes appeared in culture on the Rhine, in the XVII century from France it was brought to America. The ancient centers of grape culture are considered to be the territory of Armenia and the Crimea. In the XNUMXth century "grape garden" was first planted near Moscow, where the vines were covered with earth for the winter. By decree of Peter I, grapes began to be cultivated on the Don. Now the most significant areas of vineyards are concentrated in Central Asia, the Caucasus, Ukraine and Moldova. Grapes contain water (80,0%), nitrogenous substances (0,4-0,8), sugars (16-26), fiber (0,6-0,8), organic acids (0,9-1,5, 0,2), pectin substances (0,6-0,6), pentosans (0,8-205 mg%), the juice contains vitamins C, groups B, P and PP, folic acid, potassium salts (0,5 mg% ), calcium, magnesium, iron (0,6-2 mg%), manganese, cobalt, enzymes. Of the organic acids in fruits, malic and tartaric acids predominate, which determine its taste. The skin of the berries contains tannins and dyes, as well as essential oils. Grapes are distinguished by the presence of significant amounts of folic acid (remember that cherries, raspberries and strawberries have a lot of it). With the therapeutic use of grapes up to a kilogram per day, you can get 3-0,5 daily norms of folic acid. The berries also contain vitamin K - from 1,2 to 2-XNUMX mg%. The chemical composition of grapes is somewhat similar to human milk. So, grapes contain three vitamins that are directly related to the blood system and hematopoiesis: folic acid, which enhances blood formation, vitamin K, which has a positive effect on the blood coagulation system, and vitamin P, which strengthens the walls of blood vessels and normalizes blood pressure. The nature of the coumarins that make up the grape pulp has not yet been deciphered, but among them there are oxycoumarins that normalize blood clotting. An extensive set of trace elements is also closely related to hematopoiesis. Grapes, especially Muscat varieties, are distinguished by phytoncidal properties (it inhibits E. coli and Vibrio cholerae). According to the set of protective compounds, Typhi pink is considered the best variety. Grapes are a very valuable dietary product. It is very useful in acute inflammatory processes of the respiratory tract. According to the well-known specialist in grape treatment S. R. Tatevosov, the most effective in the treatment of these diseases are aromatic Muscat varieties Isabella, Muscat Hamburg, etc. Grapes are also useful in the initial forms of tuberculosis as a dietary and therapeutic agent. Its berries have a diuretic, mild laxative and diaphoretic effect, they are recommended for anemia, gastritis with high acidity of gastric juice, bronchial asthma, metabolic disorders, hemorrhoids, liver and kidney diseases, functional heart diseases, hypertension and hypotension, nervous exhaustion, insomnia , spastic and atonic constipation. The treatment consists in the daily use of 1 to 1,5-2 kg of berries without seeds in 3 doses an hour before meals for 1-2 months. You can use grape juice in a glass at a time, bringing a single dose to 2 glasses. During this period, it is recommended not to consume fatty meat, raw milk, alcoholic beverages. Naturose grape preparation was used intravenously for acute blood loss, collapse, shock. It increases blood pressure and reduces the permeability of vascular membranes, promotes the absorption of sugars by the heart muscle. Grapes are also an antitoxic agent, it is recommended to be used for poisoning with arsenic, cocaine, morphine, strychnine, sodium nitrite. Glucose contained in the juice and fruits has a positive effect on muscle tone and contractile activity of the heart. Grape juice is recommended for removing uric acid from the body, with urolithiasis, with general exhaustion, and hypertension. Infusions and decoctions of leaves in folk medicine were used for rinsing with sore throat, for preparing compresses and baths for skin diseases; fresh grape leaves - as wound healing. Grapes are not recommended for obesity, diabetes, gastric and duodenal ulcers, colitis accompanied by diarrhea, heart failure accompanied by edema and increased pressure, chronic pharyngitis. Authors: Dudnichenko L.G., Krivenko V.V.
Cultivated grapes, Vitis Vinifera L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Large liana of the grape family (Vitaceae). Leaves 3-5-lobed. The flowers are small, inconspicuous, collected in complex loose or dense panicles. The fruits are juicy berries of various shapes, colors and sizes, forming clusters. Seeds 3-4 per berry, pear-shaped or ovoid, 2-6 mm long, rarely seeds are absent. Flowering in May, fruiting in August - September Range and habitats. Grape cultivated grows in temperate and subtropical regions, widely cultivated in many countries of all continents. Grapes are usually grown on a trellis. In the wild, cultivated grapes are unknown. Chemical composition. Flowering in May, fruiting in August-September. The pulp of the berries contains up to 20% sugar, up to 5,5% sucrose, as well as enin, quercetin, mono- and didelphinidin glycosides. It also contains about 2,5% organic acids, of which malic - 60%, tartaric - 40%, oxalic and salicylic - traces, vitamins C and group B. Tannins and coloring substances were found in the skin of the berries, wax, consisting of a mixture of fatty glycerides acids, phytosterol, palmitic acid ester and enocarpol alcohol. Solid fatty oil (grape oil) was found in the seeds - up to 20%, tannins, lecithin - 8%, vanillin, flobafen. The leaves contain sugar (about 2%), inositol, quercetin, choline betaine, tartaric, malic and protocatechuic acids. Grapes contain (in mg%): sodium - 26, potassium - 235, calcium - 45, magnesium-17, phosphorus - 22, iron - 0,6. Application in medicine. Grapes are used as a tonic. Especially often it is used for diseases of the gastrointestinal tract, accompanied by chronic atonic and spastic constipation, metabolic disorders, anemia, diseases of the lungs and bronchi, hypertension. Grape juice is used in dietary nutrition, especially in diseases associated with azotemia. Grape seeds in the form of a 1:10 decoction are used in folk medicine as a diuretic. A decoction of dried grapes (raisins) is prepared as follows: 100 g of raisins are crushed, poured into 200 ml of water, boiled for 10 minutes, squeezed out the juice, citric acid is added to it to taste. Other uses. Grapes are eaten fresh or dried, turning them into raisins. Grapes are the raw material for making wine. Compotes, juices, marinades are prepared from grapes. Used for decorative purposes. There are many varieties and hybrids of grapes, including those without seeds - raisins and currants. Grape juice contains a large amount of glucose, fructose, which are easily absorbed by the body, potassium cations, organic acids, trace elements. The secondary product in obtaining juice - cake - goes to feed livestock. From grape juice, white, rose and red wines are obtained by alcoholic fermentation, and after distillation - various distillates (among them are brandy, cognac, armagnac, grappa, brandy, chacha, pisco, mark, grape vodka). Seeds ("pits") of grapes are used to produce fatty oil suitable for food and technical purposes. Tartaric acid is obtained from leaves and green shoots, the amount of which in these organs is 1,9-2,4% (in terms of dry matter). Authors: Turova A.D., Sapozhnikova E.N.
Grape. reference Information
What is grape fruit? Grapes are 60-70 species of plants of the grape family (Vitaceae). All species are woody vines, although other plants in the family may be erect shrubs or low trees. Creepers must cling to something, and for this, antennae serve as grapes - modified inflorescences. The grape fruit is called a berry - juicy pulp, covered with a thin skin with a waxy coating. It contains from one to four seeds, but in raisin varieties, they are also sultanas, there are no seeds or there are only their rudiments. Vitis vinifera grapes are grown in Europe and Asia, and this occupation is at least 6-7 thousand years old. In Russia, the first vineyard appeared only in 1613 under Tsar Mikhail Fedorovich, it was laid in Astrakhan. America has its own species, the most famous of which is V. labrusca. It is believed that American varieties are not as tasty as European ones. There are about 5000 grape varieties in the world, of which approximately 85% are wine, 12% table, and the remaining 3% are seedless raisin varieties. The border between wine and table varieties is conditional. Table berries are usually larger and sweeter, without a tart taste, but wine can also be made from them, and we eat any grapes with pleasure, especially sultanas. What is the use of grapes? Grapes are very sweet. The content of sugars in berries reaches 27%, and most of them are glucose, also called grape sugar. It is the main substrate for alcoholic fermentation, and it is not surprising that people have been drinking wine for as many centuries as they have been growing grapes, and three-quarters of the world's harvest goes to the production of spirits, wines and other alcoholic beverages. In addition, glucose is easily absorbed by the body, so grapes are recommended for weakened patients. In addition to sugars, grapes contain organic acids - tartaric, citric, oxalic and malic, pectins, tannins, proteins, fats, essential oils. Rough-skinned varieties are quite high in fiber. Grapes are rich in vitamins, especially B1, B2 and C, as well as macronutrients, among which potassium, calcium, magnesium and phosphorus predominate, and in small quantities - iron and manganese. Red varieties are distinguished by a high concentration of flavonoids - pigments and antioxidants. They regulate the permeability of the walls of blood vessels and make them more elastic, and also prevent the formation of sclerotic plaques, have an anti-allergic and anti-inflammatory effect. Now one of the grape flavonoids, reserveratrol, is very popular, which, according to some reports, defeats not only sclerosis and blood clots, but also tumors, and is also an effective fat burner. It is the regular consumption of red wine containing resveratrol that some experts explain the fact that the French have slender figures and a fairly healthy heart, although their diet is high in fatty foods. Unfortunately, in order to lose weight in this way, you need to drink at least 10 bottles of red wine daily. In general, red wine is much healthier than white wine, and not only because red grape varieties are richer in flavonoids. The fact is that a significant part of the biologically active substances of grapes is contained in its peel and seeds. To obtain white wines, the mass of crushed berries is cleaned of pulp before fermentation, but not for red ones, and all the useful components of the grape skins pass into wine. Grapes contain over 150 biologically active substances, and in ancient times a special direction arose in medicine - ampelotherapy, treatment with grapes and its derivatives. Most often, patients used freshly squeezed juice, which they drank in glasses according to a special schedule, just like now - healing waters. Due to the high content of potassium, grapes increase the tone of the heart muscle, so it is useful for diseases of the cardiovascular system. Potassium salts, glucose and a large amount of liquid determine its diuretic effect, and grapes are recommended for chronic diseases of the urinary tract, edema, gout, kidney stones. Muscat varieties have an expectorant effect and are good for chronic bronchitis and laryngitis. Grapes stimulate the activity of blood-forming organs and activate intestinal motility. Can everyone have grapes? The calorie content of grapes is approximately 70 kcal per 100 grams, less than low-fat cottage cheese. A healthy person who is not threatened with fullness can eat 500-600 grams of berries per day. However, due to the high glucose content, grapes are contraindicated in patients with diabetes and severe obesity. It is also harmful with severe caries, as it exacerbates tooth decay. To prevent this from happening, after a meal, rinse your mouth with a solution of baking soda. Grapes should be avoided by patients who suffer from intestinal disorders, as these berries have a laxative effect and cause bloating. Grapes are also not recommended during an exacerbation of gastric and duodenal ulcers, but during remission, you can eat juicy grape varieties with a low fiber content, that is, with a thin skin. Also, grapes and its juice should not be consumed in violation of potassium metabolism caused by chronic renal failure, and at the final stage of pregnancy, as this adversely affects the functioning of the mammary glands. All of the above applies to raisins. And since the sugar content in it is eight times greater than in fresh grapes, and the calorie content is much higher, its daily dose should not exceed 60 grams. What does Isabella smell like? American grape varieties have two characteristics. The skin of the berries, when pressed, is easily separated from the pulp, and they have a characteristic musky aroma, well known to Europeans from the Isabella variety. This odor is caused by methyl anthranilate, an ester of anthranilic acid. He is also involved in creating fragrances of jasmine, ylang-ylang, bergamot, lemon, mandarin, strawberry and some other strong-smelling plants. (Synthetic methyl anthranilate is used by perfumers.) But the same substance is secreted by the musky glands of dogs and foxes. By the way, one of the names of V. labrusca is "fox grapes", although foxes smell differently. But a peculiar sharp aroma, so unlike the usual smell of European berries, influenced the name. Or maybe the white or reddish edge of the underside of the leaf and a large number of antennae played a role. "Isabella" is not a purely American variety, but an accidental hybrid of "labrusca" and "vinifera", but it originated in America when old-world grapes were brought there. And the best-known cultivated variant of V. labrusca, the Concord variety, also seems to have V. vinifera in the genus. Of the varieties of the Old World with the aroma of "fox grapes" only muscat varieties can be compared. Their smell is due to a whole complex of substances, among which the main role is assigned to organic volatile substances terpenoids, including linalool, geraniol, hexanol. Muscat extracts also contain esters, aldehydes and alcohols. All these compounds smell differently, and their combination determines the varietal differences of nutmeg. The greatest amount of aromatic substances accumulates in fully ripened and even slightly withered berries, in this state they are collected, at least for wine. What to do with grape seeds? From 20 to 30% of grape pomace are seeds. They also go into business - this is the raw material for the preparation of a surrogate for coffee and grape oil, which is used in cooking and cosmetology. Seed oil is rich in flavonoids, therefore, like grapes, it reduces inflammatory reactions and strengthens the vascular walls. It contains a lot of essential linoleic acid - a precursor to the synthesis of prostaglandins. Due to the large amount of oleic acid, grape oil has a high smoke point - 216 ° C. This means that it is suitable for any purpose, including frying and baking. Since the oil is also fragrant (there is even a little vanillin in the seeds), it adorns the taste of such simple dishes as mashed potatoes or porridge. And if you bury a grape seed in warm soil, a wild animal will grow out of it - varietal plants are propagated not by seeds, but by cuttings and layering. What foods go well with grapes? In the XNUMXth century in England, it was customary to decorate the dinner table with grapes, but they did not eat it, and they did it right. The combination of these berries with dairy products, cucumbers, fatty foods, mineral water, fish and beer often causes flatulence and indigestion, so grapes are an unsuccessful side dish or dessert. Grapes should be eaten on an empty stomach one and a half to two hours before meals. Grape juices and wines do not contain skin, which promotes the formation of gases in the intestines, so they are safe to eat. The etiquette of eating grapes requires you to tear the berries from the brush with two fingers and eat them whole. If the berries are served without twigs and in bowls, you need to use a teaspoon. In this case, the bones can be carefully spit out on the tip of a spoon, and then transferred to the edge of the plate. Author: Ruchkina N.
Fox and grapes. Featured article
Grapes and man have long been at odds. The first one tried to reach up, towards the sky. The second stopped this desire, did not allow to rise too high. Trimmed the shoots rushing to the sun. Both had good reasons for such a discrepancy. Grapes by origin forest liana. Like other creepers, it is adapted to climb other people's trunks in order to bring the crown to the light. It seemed more profitable for a person to harvest from low bushes, and not to climb for clusters in the skies. However, there was a time when people found it possible to combine their own and grape interests. In this case, both sides won. You can name a more or less exact date for the golden age for homemade grapes - the times of Ancient Rome. That early Rome, when there was no slavery yet and when everyone worked on their own piece of land. Since the patches were small in size, there was no place to plant extensive vineyards. Then the idea of high-rise viticulture arose. Before laying plantations, a land-poor Roman planted support trees. Trees took a long time to grow, but in that age there was no hurry. The trees stretched higher, and with them the vines. Of course, such high-rise buildings had to be watered fairly, but the return was downright fantastic: 500 kilograms from one bush! From one vine! When the gloomy era of slavery came and vast latifundia appeared (large landlord estates that arose in Ancient Rome in the XNUMXnd century BC), the troubles with large trees were considered unnecessary. Why wait for a tree to grow when there is free labor? Since then, it has become customary to disfigure the vine. The custom has survived to this day. And instead of the half-ton of berries put to her, the mutilated bush gives four to five kilograms - a hundred times less. Observing objectivity, we note that in some places the vine still lives freely, in the old fashioned way, as it pleases. I mean those garlands that decorate the walls of houses in Odessa and other southern cities. Nobody cuts the vine. On the contrary, they try to stretch higher. On the second, on the third floor. To braid with beautiful shoots the entire wall to the very roof. And the mighty liana endows the owners with an excellent harvest in accordance with its biological characteristics. A connoisseur of wall vineyards from Odessa V. Zotov calculated that each bush gives a minimum of 50 kilograms, and sometimes even more. These same kilograms have been embarrassing wall growers since the beginning of the last century. Beat the ancient Roman record! The Englishman A. Dowes laid the foundation for doubts. He painted his house and covered one of the walls with black paint. The other wall was left unpainted. In the autumn I began to harvest and discovered the difference. From the black wall he took twenty pounds of excellent product, and the unpainted one gave only seven, and the quality was very mediocre. Since then, other lovers of wall vineyards have begun to repaint their houses black. And only the gloomy, unsightly appearance of such dwellings did not turn this method of increasing productivity into a mass event. However, vines are not allowed to grow only along the walls. When the blue grape Isabella was brought to Abkhazia, they began to let it go right through the trees, as in the old Roman times. And she obediently climbed the branches, lived without any care and concern, hanging purple clusters. True, it is difficult with harvesting. Among the aristocratic European vines with their catchy appearance and the subtlest flavors of berries, the American relative looks like Cinderella. A second-rate creature. Isabella is from Southern Canada. It was brought in in the middle of the last century, when the parasitic fungus oidium appeared in the vineyards. He forced to constantly spray the bushes with poisons. There was no problem with Isabella. She was not sprayed. She is from the homeland of the oidium. Got used to it. And does not suffer from illness. Soon Isabella fell in love with the Abkhazians so much that she appeared in every yard and almost on every tree. The writer K. Paustovsky was delighted with her: “... All the time I heard Isabella’s smell coming close, then far away. He gave me no peace until I went down to the little vineyard behind the house and saw heavy dove-gray clusters in the shade of the vine leaves, slightly gilded by the sun. They hung from wooden supports and were filled with purple juice ... these grapes, I thought, had a taste of Spain." Connoisseurs-growers appreciated the taste of Isabella in a completely different way. They responded purely professionally, noted that it smells like a "fox". They began to say that Isabella had a “foxish” taste, and even invented the term “foxiness”, but historians still cannot find out what is meant by “foxiness”. What is the "fox" taste? And what does he have to do with the fox? At the beginning of the century, G. Gogol-Yanovsky, a specialist in his field, tried to compare it with something edible. In his opinion, the "fox" taste "is somewhat reminiscent of strawberry and many people like it." And the Leningrad professor N. Kichunov even created a classification, dividing humanity in relation to Isabella into three categories. Some are disgusted with it and do not take it in their mouths. Others are indifferent. Others are crazy about her. Kichunov included himself in this third group. However, since the term "foxiness" itself remained unsolved, we will try to assume that the fox-Patrikeevna herself was involved in the matter. Moreover, the connection of grapes with a fox is often emphasized even in fiction. Such a delightful product as grapes, of course, could not go unnoticed by the beast. And specifically a fox. The fabulists convinced us of this. Even the most ancient classic Aesop noticed this in Greece and wrote the fable "The Fox and the Grapes". He emphasized the fox's passion for sweet bunches. And the famous Russian fabulist I. Krylov in his fable "The Fox and the Grapes" testified that this is the case. Observing the truth, we note that neither one nor the other were biologists. Meanwhile, the classic of zoology A. Brem once warned that fabulists can sometimes exaggerate facts. He was referring to the fox. In fables, she was awarded the championship title in terms of cunning. In fact, the fox, although cunning, is no more than a wolf or a hare. Therefore, it is worth checking Aesop and Krylov on modern material and listening to what zoologists say. To the credit of the fabulists, it must be said that they did not sin against the truth in the least. Indeed, the fox has an increased love for grapes. In her diet, he occupies about the same place as mice, hares and domestic chickens. Patrikeevna apparently retained this habit from the time when there were no vineyards, and grapes grew only in the forests. Wild. And to this day, the red cheat eats wild. And since it winds along the trunks of trees, then she also has to climb these trunks, if, of course, there are suitable conditions for this: if the branches go down low, forming, as it were, a ladder. The fox does not take green grapes, because they are sour. Waiting for it to fully mature. And more than anything else, she loves drying on the bushes, similar to raisins. They say that a Swedish merchant had a tame fox, which he, in the absence of fresh grapes, fed with raisins. She preferred raisins to any other food. She took it modestly and ceremoniously, one berry from her fingers or from the palm of her hand. Perhaps the jackal loves grapes no less than a fox. In the Caucasus, in the Lankaran district, in former years, jackals often entered gardens and ate bunches that hung too low. When the supply of sweets ran low, they took those that were taller. They jumped up and grabbed juicy berries on the fly. Gardeners began to trim the lower clusters in advance, in order to avoid temptation. However, there were also those who shared with their "smaller brothers", sacrificing part of the crop to them. And they got some money for it. The fact is that, like foxes, jackals take only very ripe, fully ripened berries. Do not take sour. And now the owners could calmly wait until the grapes ripen. Jackals signaled the beginning of the gathering. Very fond of grapes raccoon-poloskun. Unlike other quadrupeds, he does not eat grapes without washing, for which he is nicknamed the gargle. True, it rinses bunches in the water when there is nowhere to hurry. And if time is precious and you really want sweets, eat unwashed. When mankind tolerated the pilgrimage of quadrupeds and birds, it always received some benefit for itself. Even if they were all-devouring goats. Goats are said to have taught man viticulture. Preserved ancient Egyptian drawings, which depict the grape harvest. Egyptians with baskets on their shoulders. A goat stands on its hind legs nearby and gnaws at grape rods. Note: the picture is peaceful. Nobody chases a goat. The solution to the Egyptian idyll is extremely simple. People have noticed that the eaten bushes give a double harvest the next year. Since they thought about the reason for such beneficial changes, they themselves began to follow the goat method of caring for the vine. Hence the art of pruning grapes. According to another version, the first in the matter of pruning was not a goat, but a donkey. Another thing is important: caring for grapes is a complicated matter. Not without reason, at one time, the director of the Nikitsky Botanical Garden in the Crimea, N. Gartvis, set the training period for winegrowers at 15-20 years. Of the other tetrapods, spotted deer show increased attention to grapes. In Primorye, they build their diet on this vine all year round. Leaves are eaten in summer, young twigs are eaten in winter, sour like sorrel. Domestic cows completely copy them, but do not know the measure, for which they pay with colic and indigestion. Other herbs are rejected in the forest, grapes are chosen. If the liana had not climbed high, it would have been eaten clean. However, in the clearings, where the grapes have to creep through the bushes, sometimes this really happens. On plantations, starlings cause a lot of trouble. They fly in large flocks. Not once or twice. It happens that a quarter of the crop is harvested. But on the other hand, insect pests are just as zealously destroyed. However, it is a pity for people to pay the birds their "salary" due to them. Before the war, winegrowers set up noise barriers. They crackled with rattles, beat in old basins, both old and young. Old sheets of iron were used. Women and children screamed until they were hoarse. At first, Skvortsov was frightened by the concert, then they got used to it. In Turkey, attitudes towards starlings change twice a year. In July, when the harvest is ripe, the Turks, indignantly, call the starling "damn bird". However, in general, the matter is limited to swearing. More drastic measures are not taken. They know that next spring, in May, the starling will work off the "advance" received - it will collect and eat all the locusts from the fields. At one time, bees were suspected of spoiling grapes. The beekeepers claimed that in particular the white gets from them. They advised uprooting white, replacing it with red. Scientists checked - it turned out that the bees had nothing to do with it. Other insects drill berries. Bees only lick up the remnants of someone else's feast. Since the intruders spoil only white berries, the bees accordingly hover around them. In Canada, they even set up an experience. The berries were smeared with honey, some of them were cut, the other part was left untouched. There were a lot of bees. Collected and carried away all the honey. They drank juice only from cut berries. In general, there did not seem to be much damage to the grapes. And the winegrowers enjoyed their plantations, squeezed sweet juice with presses, dried raisins. No one imagined that the time would come when, in a few years, the vineyard would be on the verge of death. And then no one will be able to say whether at least one grape bush will remain on earth? Author: Smirnov A.
One hundred years on the verge of death. Featured article
The origins of the grape tragedy must be sought in the New World. Europeans settling in America encountered wild grapes from their very first steps on the new land. He entangled the trees with a thick net, prevented him from going forward, tempting with berries, large, "like a musket bullet." However, the newly minted Americans had little interest in wild grapes. It was believed that it would be more profitable to import tested European varieties. They brought. They were seated. But evil fate hung over the European vine. She died bush by bush. No matter what they did! They introduced a law: everyone is obliged to plant 10 cuttings. Awarded. Alas, everything went to waste. For 150 years winegrowers have been planting European vines with desperate persistence - and with the same result. The situation changed only at the beginning of the 1818th century thanks to the cunning of the Kentucky grape society. They created several local varieties from wild grapes and passed them off as European ones. By XNUMX, "European" vines occupied the entire Atlantic coast. When the deception was discovered, it was too late. However, the consumer began to turn away from the home-grown product, preferring imported European wines. They paid twice for them. Clever French wine merchants did not fail to take advantage of this situation. They bought cheap American wines and then returned them to America under the French brand. In this whole story, one thing is important for us: for some reason, the European vine did not take root on the American mainland. The reason was phylloxera, a tiny aphid that lives on the roots of grapes, bites through the bark and drinks the juice. Viruses penetrate through the wound and complete the death of the bushes. Losses in the New World, however, were not very great. Much more sad events played out in Europe. The oidium fungus penetrated there from America. And then the phylloxera. In 1868 she settled in France. Six years later - in Germany. And it went! Twelve years later she arrived in the Crimea, and then in Bessarabia. Tough measures were taken in Crimea. Bushes uprooted. They burned the vine. The earth was impregnated with carbon disulfide. After that, half a century, the pest was not heard. In Bessarabia, they tried to do the same. Moaning and crying stood on the Moldavian fields. The writer M. Kotsiubinsky took part in the work and described the tragedy in the short story "For the Common Good". Its plot is simple. A brigade to combat phylloxera arrives in the village. The lot falls on the vineyard of the peasant Zamfar. Luxurious bushes fall under the axe. The earth is saturated with poison. Zamfar's wife comes running. "Where is the aphid? Show me!" But the aphid is too small. It is not visible to the naked eye. A woman in a frenzy rips off the bark with her teeth. The bark is poisoned. The unfortunate one dies. The family is broken. However, such harsh measures were not carried out everywhere. Phylloxera survived. A hundred years have passed. Science has gone ahead, but it has not been possible to defeat aphids. True, there was hope when the Frenchman J. Planchon suggested grafting a European vine onto American roots. There was general rejoicing. A monument was erected to Planchon. On it is the inscription: "The American vine gave life again to the French and triumphed over the phylloxera!" Alas, if only it were so! I foresee the question: why was it not possible to solve the phylloxera problem? Well, firstly, to plant a vine on American roots is a troublesome and expensive business. And the grapes from such combined plants will not be the same! It will lose a little in taste, in aroma. Therefore, not all vineyards are now created according to Planchon's idea. Approximately half are own-rooted. How can you save them from aphids? Just like before. The vine is protected by poisons. And although she is doomed, she will live another twenty years. And over the years will give another marketable product. However, the vaccination itself is not always a guarantee against the pest. In general, growers are divided into two camps. Some - for grafted grapes, others - for own-rooted. Both of them have their own arguments. The first say: in fifty years, while grafted bushes work, own-rooted bushes will die three times. Even if the treatment is carried out twice a year, it will last forty years, but how polluted the air and soil! The second object. In general, the dispute! Found, however, and the third way. Golden mean. Workers at the Odessa Experimental Station noticed that a few healthy ones remained among the sea of dying bushes. Calculated: if you select these unique ones and repeat the operation two or three times, you can breed stable offspring. On their European roots! Remarkably, however, phylloxera is not rampant everywhere. In the north, on the Don, one does not seem to hear about her. Fortunately, the famous Russian scientist I. Michurin created such varieties that grow near Kaluga, and near Moscow, and even in Kalinin ... Victory over the climate? Alas, not quite so. Although grapes grow in the north, but how? Only for experts. Enthusiasts. Several bushes. With special care. There is no need to dream of large vineyards. Even in sunny Burgundy (where the famous Burgundy is!) and there grapes fail once every ten years. And even twice. The northernmost island of a chilly creature is located somewhere near Berlin, at 53 degrees north latitude. But even in these "northern" areas, one has to choose either the southern slope or warm sandy soil. Or plow the earth. True, the Russian climatologist A. Voeikov argued that in the north, a long day compensates for the lack of heat for grapes. It's true, it compensates. But this compensation leads only to increased growth of shoots. And you need just the opposite. Therefore, if grape clusters ripen in high latitudes, then their berries are of poorer quality. G. Gogol-Yanovsky, an admirer of northern viticulture, passionately wanted to meet a sweet product in our middle lane. Came to Kyiv, to Saratov. Bunch of grapes. Alas, the berries were always sour, as in Krylov's fable. Came the next year. Another year later. And further. And every time he was told: "Today is a bad year." He didn't remember the good ones. There are many problems with grapes. One of them is medical. There is such a term - ampelotherapy. Grape treatment. But what and how grapes heal, while science does not know for sure. I will give one example. The famous lone navigator W. Willis once rented a farm in California. The farmer next door had a large vineyard. Willis comes to a neighbor one day, and he sits under a bush, yellow and haggard. "Cancer," said the wife. - There is no escape. “Yes,” said Willis. - I heard that earlier in Russia they treated with grapes. The disease did not pass, but stopped in development. - What is needed for this? the neighbor perked up. - Eat a bunch of grapes every day? - This is not enough. You must give up everything. No tea, no coffee, no tobacco. One grape. And there, years will pass - and they will come up with something ... We do not know the end of this story. Willis drowned on his third voyage across the Atlantic. And now there is no one to ask. After all, grapes are different grapes. There are many varieties of it. Maybe one of them helped? Author: Smirnov A.
Grape. Interesting plant facts
Of all cultivated plants, excluding wheat, grapes are the most ancient, widespread and beloved. Grapes are juicy, sweet and tasty. For a long time, grapes have been treated for various diseases, and now they use "grape cure" for a breakdown, with the onset of tuberculosis, for anemia and nervous diseases, for diseases of the stomach, liver, kidneys. Grape juice is especially useful, which in terms of nutritional value - the content of various substances (except fat) - is equal to milk. From the grapes, drying it, prepare raisins. In the Caucasus, grape juice is thickened by evaporation and cherchukhela is made - a sweet "sausage" stuffed with nuts. Grapes are cultivated in large quantities, mainly to produce wines of various tastes and aromas. Grapes in the wild wrap around tall trees. In vineyards, it is cultivated in the form of bushes, constantly cutting branches - vines. Sometimes vines are tied to stakes or let them through special sheds - pergolas. Grapes can be propagated with pieces of branches, or chibouks, which quickly take root. The branches of the vine end in forked tendrils. The antennae slowly rotate, making a turn within 2 hours and 14 minutes. The tip of the young growing branch also rotates. According to the observations of Charles Darwin, the branch turns more slowly - in four hours. With this movement, the tendrils of the branch are hooked on some support, wrap around it and, twisting with a screw, attract the branch to this support. A dried tendril, even after 10 years, is able to withstand a weight of 5 kilograms. Yellow-green flower petals are cap-shaped; flowers are collected in a panicle. They do not have time to open up, as elastic stamens tear off and discard them. After pollination by insects, berries begin to ripen. There are up to 44 species of various insects visiting nondescript flowers of grapes without petals. Grapes grow well on soils where other cultivated plants cannot be cultivated. The best varieties of grapes are grown on the slopes of the mountains, among the fragments of rocks and rubble. The soil should contain lime and sulfur. The taste and sweetness of grapes are influenced by soil and climate conditions. In hot climates, in bright sunshine, grapes grow with a higher sugar content. In colder climates, the grapes turn sour. However, both in the north and under the burning sun of the tropics, grapes cannot grow. A slight change in soil or lighting affects the quality of grapes of the same variety. On a hill near Dijon, in France, the Burgundy grape variety is cultivated. From the grapes from the top of the hill you get "real" wine, from the middle of the hill - the so-called "knight's", which costs half the price, and from the foot of the hill - "bastard" wine, even cheaper. The responsiveness of grapes to the peculiarities of environmental conditions has given rise to a large number of varieties. Already the botanist of ancient Greece Theophrastus noted: "how many vineyards, so many varieties of grapes." In ancient Rome, Pliny numbered 105 varieties of wine, and the poet of that time Virgil wrote about grape varieties: "Who can count them all? / Whoever wants to know them wants to count the grains of sand, / What the wind blows across the Libyan desert, / Or count when the storm tears the sails more strongly, / How many waves kiss the shores of the Ionian Sea. Currently, there are more than 2000 grape varieties. The best wines are also called grape varieties: aligoté, aleatico, cabernet, pinogre, cleret, malvasia, muscat, riesling, sylvaner, pedro ximénez and many others. The color of the wine also depends on the color of the berries - white or red. In turn, all wines obtained from grapes are divided into dry, or sour, and dessert, or sweet. The taste and aroma of wines depend not only on the grape variety, but also on the climate; Therefore, many wines are named after the place where the grapes are grown. So, the Kakhetian wines of Georgia are known from the places: Tsinandali, Napareuli, Mukuzani, Tsolikauri, Shamkhor. Crimean wines are designated by the names: Massandra, Livadia, Alushta, Surozh. Each country has its own, world-famous grape wines. In Hungary - Tokay (from a place near Mount Tokay). In Spain: malaga, obtained in the city of Malaga, sherry in the city of Jerez de la Frantera. In Italy - Marsala from the city of Marsala on the island of Sicily. In Portugal, port wine from the city of O'Porto and Madeira from the island of Madera (country of forests). In France, since 1698, champagne has been made in the province of Champagne. The name of the "king of white wines" Château-Iquem comes from the name of the castle of Yquem; bordeaux - from the city of Bordeaux, etc. In Germany, Rhine wines are known from the berries of the vineyards of the Rheingau area on the right bank of the Rhine River. Of great importance is the preparation and storage of wine. Ripe grapes are pressed under pressure. In the old days, and in many places even now, grapes were crushed with their feet. For example, in O'Porto, 60 workers enter the winepress, line up in rows and, putting their hands on the shoulders of their neighbors, trample grapes with their bare washed feet to the sound of a flute, drum and pipe or violin. Anacreon, the poet of ancient Greece, also wrote about this method of squeezing grape juice: “Black bunches of grapes // They carry baskets on their shoulders // Together young men and maidens; // And having dumped brushes in the grindstone, // Only men trample them, // Squeezing wine juice ..." The squeezed juice is left to ferment. Yeasts found on the surface of the berries convert grape sugar into alcohol. The sweeter the grapes, the stronger the wine. Fermented wine is poured into oak barrels and stored in special, dry cellars. Such cellars sometimes stretch for several kilometers. For example, in Champagne, wine cellars are arranged in a chalk mountain for 15 kilometers and are divided into many galleries. Huge cellars on the Black Sea coast. The longer the wine is stored under appropriate conditions, the better it becomes, more aromatic and tastier. There is a saying among winemakers: "Nature produces grapes, and art makes wine." The cultivation of grapes has a long history. It is believed that the grape culture comes from Transcaucasia, where wild and feral grapes are still found in the forests, although paleobotanists have found imprints of grape leaves in the ancient layers of the earth, which indicates its distribution in Europe in prehistoric times. From ancient Colchis, grapes became known to the Phoenicians, and these sailors spread the culture of grapes throughout the world. The tomb of Ptagothen, who lived in Memphis 6000 years ago, depicts scenes of harvesting grapes and making wine. This speaks of the culture of grapes in ancient Egypt. In Assyria, grapes were also known, as a clay tablet from the library of King Ashurbanipal tells about ten varieties of wine. In China, around 2000 BC, according to legend, Yu made wine from grapes. The Chinese emperor expelled Yu from China and forbade the use of wine, as leading to the death of the people. But it is known that already in 1122 BC, the cultivation of grapes in China was widespread. In the history of China, the use of wine was banned many times and vineyards were destroyed, but then reappeared. In Persia, grapes served as a symbol of power and enjoyed great honor. In the palace of the Persian king, a large vine was made of gold with clusters of precious stones. In Persia, grapes are kept on vines all winter, covered with a cloth to protect them from birds. Grapes were well known in ancient Greece. We find many descriptions of vineyards and wine in the Iliad and Odyssey by Homer. Judging by one of the descriptions, the Greeks mixed aromatic herbs and flowers into grape wine. When the vessels with wine were opened, the fragrance of violets and roses spread. The Greeks honored the god of wine and culture - Dionysus. They organized festivities in his honor, which marked the beginning of the development of dance, poetry, drama and comedy. The works of Aeschylus, Sophocles, Aristophanes were written for these festivities and were performed in the theater of Dionysus in Athens. Viticulture and winemaking was borrowed by Rome from Greece. From Rome, grapes came to Spain, Gaul and Germany. In the Middle Ages, the monks in the monasteries, wealthy and idle, took care of the grapes with special care and bred many varieties. They were engaged in the invention of different wines. Attempts to transfer the cultivation of grapes to America for a number of years were unsuccessful. Cultivated vines were dying for an unknown reason, although wild grapes grew in America. At the same time, since 1865, vineyards in France began to die. Aphids appeared on the roots of plants - phylloxera, sucking juices out of them. Phyloxera was introduced from America and spread throughout Europe. No means helped against pests. Almost all the best vineyards perished. Salvation came from the wild vine growing in America, whose roots have a thicker bark. On the roots of wild grapes, noble vines of the best varieties began to be grafted. The vineyards of Europe were saved. At the same time, in America, in California, the cultivation of grapes of the best European varieties began, but the taste of this grape and the wine obtained from it was of lower quality. In Russia, the first vineyards appeared in Astrakhan in 1613. In 1638 they began to grow grapes in Kyiv near the Pechersky Monastery. Peter I laid the foundation for vineyards in the villages of the Don Cossacks (Tsimlyanskaya and others), the Royal Garden in Kyiv. In 1785, Potemkin wrote out 20 offshoots of the Tokay vine for planting in Taurida - Crimea. A collection of the best grape varieties from France, Spain, Greece and other countries was gathered in Crimea. Grapes, raisins, grape juice, grape wine! How much knowledge, how much work is invested in them! What a long way, calculated over the centuries, the culture of grapes had to go in order to get, to bring up different varieties of it, different tastes in different places in many countries. There is, perhaps, not a single great poet who would not sing grapes in his poems. Homer, Anacreon, Horace, Hafiz, Omar-Khayyam, Petrarch, Goethe, Byron, Pushkin - in each of them we will find more than one work dedicated to this attractive plant and its wonderful juice. "I will not regret the roses // Withered with a light spring; // The grapes on the vines are dear to me, // Ripened in the hands under the mountain, // The beauty of my green valley, // The joy of golden autumn, // Oblong and transparent, // Like the fingers of a young maiden. S. Pushkin Author: Verzilin N.
Grape. Application in cosmetology
The unripe grapes are also used to make juice, which is frozen for a refreshing massage. Such massages always soften the skin, make it fresh and supple, relieve irritation, disinfect, increase resistance to skin diseases, chapping, harden, reduce oiliness and porosity, smooth wrinkles. The juice of unripe grape berries is used as an excellent skin tonic, prevents sagging, well cleanses, tones, makes the skin soft, supple and fresh. They take fresh juice and moisten a thin layer of cotton wool or gauze folded several times, which is applied to the face and neck for 20-25 minutes. After removing the gauze, the skin is washed with warm water, dried with a soft towel and smeared with a nourishing cream. It is highly desirable to make a short steam bath before the procedure. Author: Reva M.L.
Grape. Records
The most fruitful vine - it is listed in the Guinness Book (of records) - was grown in Hungary by Gyorgy Cern. Every year she gives a bountiful harvest and, according to this indicator, also holds the championship among her sisters. Once, 6671 large bunches of ripe grapes were removed from it. Author: Gol N.
Cultivated grape, Vitis vinifera. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Cultivated grape, Vitis vinifera. Tips for growing, harvesting and storing
The grapevine (Vitis vinifera) is a deciduous plant that is used for the production of grapes, wines and dried fruits. Tips for growing, harvesting and storing grapes: Cultivation:
Workpiece:
Storage:
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