Victoria grapes

The Victoria grape variety is a real victory for breeders in creating unique grapes. Planting this variety on a personal plot promises the grower a generous harvest at a minimum cost. And also a real pleasure from tasting aromatic and juicy fruits.

Victoria is the fruit of painstaking work on crossing the Vitis Vinifera and Vitis Amurenzis varieties with the inclusion of Save Villar 12-304. As a result of this complex combination of parent crops, a frost-resistant hybrid was born. The view that Victoria and Uehara are compared as identical crops is considered scientifically unsubstantiated. Victoria was named Uehara because of the similarity of the fruits of both species. Subsequently, the new Russian hybrid was given its own permanent name.

Due to its high frost resistance and good ripening of the shoots, the Victoria variety is recommended to be grown in the Middle Volga region and the Moscow region. And also the plant can fully develop in the Urals and Siberia.

Leaves with light fluff, deep green color, medium in size.

Victoria belongs to the early ripening grapes. The duration of the growing season is 115-120 days. In central Russia, harvesting begins in mid-August or closer to the end of this month.

Conical shape. The density is moderate, less often loose. They grow quite large, reaching from 500 to 700 g.

The color of the fruit is red-crimson. The pulp is fleshy and juicy, with 1-3 seeds inside. The shape is oval-ovoid. The weight of one berry is 6-7.5 g.

The dense, crispy berry has a harmonious, unobtrusive nutmeg flavor. Sugar content 170-190 g / dm3. Acidity 5-6 g / dm 3.

High-yielding variety. From one Victoria bush, it is usually possible to remove 40-60 kg of the crop. After planting, the first harvest can be expected in the 2-3rd year.

The variety is planted in spring or autumn. Each period has its own advantages: a spring seedling manages to root perfectly over the summer, an autumn one hardens and becomes hardy in the very first winter of its growth. Of the minuses of each season, it is worth noting: in the summer there is a possibility of death of a fragile bush from drought, in winter - from severe frosts. It is preferable to carry out the autumn planting of the Victoria variety. The best time to plant is mid-October.

The right choice of location for a new bush of grapes contributes to excellent yields.

The seedling should grow in the light, not covered by tall buildings or dense tree crowns. If the vine is specially planted against a wall that acts as a support, it should be in a southern position.The planting site should be free of drafts that can significantly reduce the yield in the flowering phase.

A fertile soil enriched with useful components is needed. For a good potential yield, it is advisable to plant seedlings in chernozem soil or loam. Otherwise, it is necessary to "cultivate" the soil: 1-2 years before a certain date of planting, a plot of land is saturated with organic matter and mineral fertilizers.

The flower type is functionally female. This means sufficient fruitfulness of the variety, provided that other grape varieties are planted nearby that can pollinate same-sex Victoria.

Medium pruning is carried out at 5-8, short - 2-4. The norm of eyes per bush is 25-30. Fan-shaped bush formation is preferable. It is necessary to ration the crop. The recommended number of bunches is an average of 1.8 per shoot.

To obtain a beautiful bunch, it is combed out at the beginning of fruit growth. Weak and damaged ovaries are removed with a paint brush, making room for the development of full-fledged berries.

The berries of the Victoria variety are prone to cracking, so excess moisture can ruin the harvest. During the season, the bushes are watered three times. A month before harvesting, any soil moisture is contraindicated, not counting natural precipitation. In a rainy summer, it is advisable to stretch moisture-proof material over the bushes or equip any other canopy.

The hybrid variety responds well to feeding with organic matter and mineral fertilizers. In the spring, before flowering, wood ash and nitrogen compounds are introduced. During the period of ovary formation, fertilizing with phosphorus and potassium fertilizers is shown.

The variety is frost-resistant, since the vine can withstand up to -27 degrees. In regions with a temperate or harsh climate, the vine is covered, and in the south, this planting care item is not carried out. The covering process is carried out in a standard way. The lashes are removed from the support, laid on the ground, tied up and covered with agrofibre, dry foliage (earth mound).

This variety is characterized by high resistance to mildew, oidium and gray rot. But carrying out preventive treatment will not be superfluous. Ready-made fungicides are suitable for this. And also the fan formation of the bush helps to prevent the development of fungal infections. Bunches and shoots are given the opportunity to ventilate. Timely cleaning of fallen leaves and weeds is considered a preventive measure against rot.

Grape mites and wasps pose a threat to the crop.To combat the tick, treatment of affected bushes with insecticides and colloidal sulfur is indicated 3 weeks before harvest. The bunches will be protected from wasps by special mesh bags, sowing of herbs, traps with sweet treats with the addition of 0.5% chlorophos.

The thin-skinned fruits of the Victoria grape are unable to withstand mechanical damage. In this regard, they have low transportable characteristics. It is advisable to store the fruits in a refrigerator or cellar, at a temperature within +5 degrees. Adhering to these recommendations, it will take about a month to keep the berries in a marketable form.

Due to the rich chemical composition of Victoria fruits, eating them has a number of positive effects on the body as a whole and on individual life support systems.

The Victoria variety is not one of the sweetest, there are 69 kcal per 100 g of the product.

Berries are suitable for fresh consumption and as components of home canning, in particular, compotes. Homemade wine is made from these grapes, which must be aged for at least a year.

The variety is more suitable for private vineyards rather than industrial cultivation.