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Grapes Muscat dessert

Description Grapes Muscat dessert

Table grape breeding Derbent Experienced Station viticulture (Experimental Station of Viticulture (OSViV)), Dagestan . Prepared by crossing Agadão and Muscat of Alexandria . In the conditions g . matures in Novocherkasskearly September . duration of production period 130 - 135 days . The clusters are large, weighing 370 - 510 g, cylindric, often winged, medium density . Berry average weight of 5.1 g, oval, white . The skin is thin when food is almost imperceptible . Flesh fleshy-juicy, sweet in taste nutmeg flavor . Strength of growth of bushes bigripening vines good . fruiting factor 0.6 - 0.9 . Yield 70 - 80 t / ha . cultivar resistant to fungal diseases, requires a full set of protective measures . Muscat dessert are cultivated in a sheltered culture . Used for fresh consumption and preparation of table wines . Portability good .

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Berry
Form	oval
Color	white
Peel	a thin, eating hardly felt
Flesh	fleshy juicy
Weight of 100 berries	510 g
Bunches
Density	medium density
Size	large
Form	cylindric, often winged
The average weight of bunches	370 - 510 g
Bush
Strength of growth	large
Vine matures	good
Description
Group	Table grade
Manufacturer	Derbent Experimental Station of Viticulture (Experimental Station of Viticulture (OSViV))
Stability	resistant to fungal diseases
Crossing	Agadão x Muscat of Alexandria
Features farming
The period from bud burst to full maturity	130 - 135 days ,
Cultivated	in a sheltered culture
Productivity
During the growing season	70 - 80 t / ha
Coefficient of fruiting	0.6 - 0.9

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370	Weight	510

Grams

1	Productivity	1

Kg / m²

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