Grapes Chocolate

Grapes Chocolate
The main characteristics of the variety:
  • Authors: Institute "Magarach"
  • Appointment: dining room
  • Berry color: red or red-brown
  • Taste: simple, harmonious
  • With bones: Yes
  • Ripening period: mid-late
  • Ripening period, days: 130-145
  • Frost resistance, ° C: -22
  • Name synonyms: PG-12, Maradona red, Taifi resistant
  • Bunch weight, g: 1000
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The table grape variety Chocolate is also known under many other names. Revered for expressively beautiful bunches, excellent taste and high yield.

Breeding history

The variety appeared on the basis of the Magarach Institute thanks to the breeder Pavel Yakovlevich Golodriga. Its appearance in 1981 was preceded by a long selection of descendants of donor varieties, such as Kata Kurgan, Kirovabadskiy stolovy and Antey Magaracha.

In addition to Chocolate, the variety is known as Maradona, In Memory of Golodriga, PG-12 (from the initials of the author).

Geography of distribution

In 1986, the Chocolate hybrid began to be tested at the state level in the Ukrainian and Russian regions. Now the hybrid variety is found in the southern regions of the Russian Federation, in Ukraine and in the vineyards of Moldova. Bunches of Chocolate can persist on the bushes until almost the first frost. Over time, the berries gain color, and a chocolate aroma is clearly felt in the taste.

Description

A vigorous bush branches well. During the season, the vine grows by 5-7 m.

Ripening period

Chocolate is a medium late ripening variety. The growing season is 135-145 days. The timing of full ripening depends on the climatic conditions and the growing region.

Bunches

The shape is conical. The weight is quite heavy - up to 1000 g. Bunches of medium density. They can gain weight 2500 g and grow up to 45-50 cm when normalized by shoots and brushes.

Berries

The color of the oval fruits is red, at the peak of ripeness it is red-brown. There are 1-3 seeds in the fleshy pulp. The weight of a grape is about 9-10 g. A rather dense skin is almost not felt when chewing.

Taste

The pulp is juicy and sugary, with a simple and harmonious taste. The sugar content is 160-170 g / dm3 with an acidity of 5-6 g / dm3. The optimal balance of these indicators falls on the phase of full maturity - from the first days to mid-September. Tasting taste assessment is determined by 9.6 points.

Yield

A high-yielding variety can produce about 20 kg of fruit from one vigorous bush in private conditions. In the fields, its yield is about 150 c / ha.

The choice of planting material
Experienced gardeners recommend that beginners take cuttings and seedlings from those who made them from their vines and are professionally engaged in the production of such material.
You can evaluate the quality by cutting off a small amount of bark. When growing a bush from a cuttings and observing the rules of agricultural technology, survival rate is about 90%, the high quality of the plant is practically guaranteed. It is possible to control the development of grapes at all stages.
Subject to the rules of agricultural technology, survival rate is about 100%. The seedlings must be healthy. Pay attention to the absence of blisters, growths, or other signs of disease.

Growing features

Landing

Even with good survival rate, it is better to plant Chocolate in the open area of ​​the site. The variety loves the sun and light nutritious soil. Wetlands are not acceptable for grapes, since the root system begins to rot over time.

Seedlings of the Chocolate variety are planted in spring or autumn. In cool climates, it is best to plant in May, when the heat is finally established. In the south, the landing is planned for the fall. And also the variety reproduces well by grafting.

For these methods, cuttings are prepared in the fall.When pruning, the unripe part of the vine is thrown away, and the remains are cut into cuttings with 4-5 buds. Fresh sections are treated with liquid paraffin. Cuttings prepared in this way are wrapped in a damp cloth and stored until spring in the basement.

Landing features
In order for the vine to give a signal harvest after 3 years, it is necessary to take into account many factors - from the type of soil on the site to the nearby plants.

Pollination

Chocolate is a culture with bisexual flowers. In a stable climate with the timely arrival of spring, the vine blooms in early summer. But if at this time it is excessively hot and dry, insignificant peas are likely in the bunches.

Pruning

Pruning is carried out for 8-12 eyes. In total, no more than 35-45 are left per bush.

Pruning is one of the main grape care procedures. Depending on the purpose of pruning and the type of plant, the appropriate type of formation is selected.

Watering

Chocolate is a rather unpretentious variety, but it needs regular watering, weeding, pruning and feeding. The number of waterings is affected by temperature and humidity in the atmosphere. Excessive watering can threaten the vine with rotting.

Be sure to water at the following stages of grape growth:

  • in the spring before the vine blooms;

  • in the phase of tying bunches;

  • after the main crop has been harvested;

  • before sheltering until spring.

To prevent the formation of a crust on the soil, which prevents the roots from feeding on oxygen, the soil must be loosened after watering.

Irrigation schemes
In order for the berries to be large and juicy, it is necessary to organize full watering and feeding. All standards must be adjusted for weather conditions and the rate of evaporation of the liquid.
With a frequent watering scheme, it is recommended to moisturize once every two weeks (that is, twice a month during flowering and the appearance of berries) so that the earth is saturated 50 cm deep so that the plant does not switch to superficial (dew) roots. This amount can be reduced by mulching the crop with straw.
With a rare irrigation scheme, choosing the age and maturation of the grapes, you can use the standards presented in the table in another article.

Top dressing

For good yields, grapes need to be fertilized with organic matter from time to time. Rotted compost, manure or humus are suitable for this. Top dressing is applied when watering, combining with prophylaxis with special antifungal drugs.

During the season, the table variety is fertilized at least three times:

  • at the end of flowering;

  • at the time of the ripening of the bunches;

  • before hiding for the winter.

The last dressing for the season is carried out with potassium supplements to improve the endurance of the culture and its preparation for frost.

Frost resistance and the need for shelter

The undoubted advantage of the variety lies in its frost resistance. Chocolate perfectly tolerates a decrease in t to -22. And although the author of the hybrid culture left the bushes uncovered for the winter, it is better not to risk it. In recent years, the climate has not been stable even in the south.

Shelter for the winter is a very important step for the preservation of many grape varieties after wintering.

Diseases and pests

Chocolate boasts a high resistance to diseases typical of the vine. So, a hybrid with a dessert taste is distinguished by a relative resistance to gray rot, to a small extent it is susceptible to mildew and powdery mildew. Risks can be minimized by prevention. The bushes are treated with special preparations. Colloidal sulfur and Fitosporin-M show themselves well.

An obvious advantage of the variety can be considered the lack of interest in fruits on the part of wasps. Fear is caused only by some species of birds.

Storage

Chocolate is a resistant grape variety. This is due to the non-susceptibility of the berries to cracking. The fruits are firmly attached to dense comb and are preserved during transportation. Bunches keep well in a dry and cool place. Retain marketable appearance and taste for 3 months after harvest. In special refrigerators, the fruits do not deteriorate for up to six months.

Review overview

The table grape variety, contrary to assumptions, is an excellent raw material for the production of juices and wine.

Chocolate grapes are often used for the manufacture of cosmetics. It contains many active ingredients that protect the skin from the harmful effects of the sun and premature aging.

General characteristics
Authors
Institute "Magarach"
Appeared when crossing
(Kata-Kurgan x Kirovabad canteen) x Antey Magaracha
Name synonyms
PG-12, Maradona red, Taifi resistant
Appointment
dining room
Yield
high-yielding
Transportability
Yes
Bunches
Bunch shape
conical
Density of the bunch
moderate density and medium-dense
Bunch weight, g
1000
Peeling
No
Berries
Berry color
red or red-brown
With bones
Yes
Number of seeds, pcs.
1-3
Taste
simple, harmonious
Sugar, g / dm³
160-170
Acidity, g / dm³
5-6
Skin
dense
Pulp
fleshy juicy
Berry shape
oval
Berry weight, g
9-10
Tasting assessment, points
9,6
Growing
Frost resistance, ° C
-22
Flower type
bisexual
The power of growth
vigorous
Percentage of fruitful shoots
70
Pruning vines, eyes
8-12
Eyes on the bush
35-45
The need for shelter
Yes
Resistance to fungal diseases
relatively resistant to gray mold, low resistance to mildew and powdery mildew
Maturation
Ripening period, days
130-145
Ripening period
mid-late
Reviews
There are no reviews.
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