Grapes Chocolate

The table grape variety Chocolate is also known under many other names. Revered for expressively beautiful bunches, excellent taste and high yield.

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).

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.

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

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.