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Dining shape of grapes, the termmaturation medium, matures 10 - September 14 (130 - 140 days) . Bushes vigorous . Bunches cylindrical, very large, elongated, 1000 - 1500 g, medium density and loose . Berry elongated, slightly curved, 37,0 x 23,7 mm, golden, sun-amber-yellow, average weight 12 - 14 g . The flesh is tender, melting in the mouth, exceptionally hightaste qualities pronounced aroma musktnym . Peel eating almost there . The taste is harmonious. Sugar 16 - 19%, acidity 5 - 6 g / l . Maturing shoots good. Percentage productive shoots 60 - 75% . ratio of fruiting 1.1 - 1.2 . freezeproof to -24 ° C, IV-8 - 7-PEP can be grown in culture harboring the floor . Formgrapes IV-8 - 7-PEP is relatively resistant to mildew and medium - to mildew, resistant to botrytis . Portability good . Tasting of fresh grapes score 8.6 points .
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| Requests SPECIFICATIONS Where to buy? | |
|---|---|
| Berry | |
| Dimensions | 37,0 x 23,7 mm |
| Form | long, slightly curved |
| Color | golden in the sun amber |
| Peel | when there is almost no food |
| Flesh | soft, melting in the mouth , |
| Sugar juice of berries | 16 - 19% |
| Acidity | 5 - 6 g / l |
| Weight of 100 berries | 1200 - 1400 g |
| Bunches | |
| Density | medium density and loose |
| Size | very large |
| Form | cylindrical |
| The average weight of bunches | 1000 - 1500 g |
| Bush | |
| Strength of growth | vigorous |
| Description | |
| Group | Dining room form |
| Manufacturer | Institute (Institute (VNIIVO)) them . I . Ii . Potapenko, Russia |
| Stability | relative to mildew and medium - to mildew, resistant to botrytis |
| Maturation | average |
| Crossing | (x Delight Arcadia) x Muscat year |
| Taste | harmonious |
| Frost | to -24 ° C |
| Country of origin | Russia |
| Features farming | |
| The period from bud burst to full maturity | 130 - 140 days |
| Cultivated | in the floor harbored culture |
| Tasting of fresh grapes score | 8.6 points |
| Productivity | |
| Coefficient of fruiting | 1 1 - 1.2 |
| Shoots | |
| Shoots | 60 - 75 fruitful% |
| Aging shoots | good |
canteens and technical grade
dining hybrid form
dining hybrid variety
dining raisin varieties
dining room form
dining wine variety
dining-raisin variety
hybrid form
hybrid variety
interspecific hybrid
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isabella table grade
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technical
universal grade
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