Description Grapes Artashat karmir
Wine grapes ripening late period, sophisticated European-Amur hybrid . The period from bud to full maturity - 163 days at the total sum of active temperatures 3485 ° C . Strength of growth bushes above the average . The leaves are medium, rounded, five-lobed with outstretched middle lobe, middledissected, infundibular-grooved, krupnosetchato wrinkled, dark green with slight shine, bristly pubescence below . Cherenkov recess open, pinnatipartite or vaulted with a rounded bottom . Flower hermaphrodite . The clusters are medium, conical, medium density . The berries are medium, round, black . The skin is thick . The flesh is juicy, colored . Pleasant taste with some acidity . Maturing shoots good (83%) . Yield 120 - 210 kg / ha . Cold-resistant varieties of grapes Artashat karmir high . Grade without shelter in the bushes winter withstand temperatures down to -29 ° C . relatively resistant to mildew and gray mold . The grapes used forcooking red dessert wine and grape juice .
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SPECIFICATIONS
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Berry |
Dimensions | average |
Form | round |
Color | black |
Peel | thick |
Flesh | juicy, colored |
Bunches |
Density | average |
Size | average |
Form | conical |
Bush |
Leaves | medium, round, five-lobed with outstretched middle lobe, middle dissected, infundibular-grooved,krupnosetchato wrinkled, dark green |
Flower | bisexual |
Strength of growth | above average |
Hairs on the lower surface of the sheet | bristly |
Description |
Group | Technical grade |
Manufacturer | Armenian Institute (Institute (NIIVViP)) |
Stability | relative to mildew and botrytis |
Maturation | late period |
Purpose | for making wine and grape juice |
Taste | with some nice acidity |
Frost | high to -29 ° C |
Features farming |
The period from bud burst to full maturity | 163 days |
The sum of active temperatures | 3485 ° C , |
Productivity |
During the growing season | 120 - 210 kg / ha |
Shoots |
Aging shoots | a good 83% to |
The record sheet |
Chereshkovaya recess | open, pinnatipartite or arch |