The generosity of the vine, or Corinne - what is it?

In ancient times, the vine gave its riches to gardeners who grew it with love and trepidation. Grapes are a plant that is receptive to the care and attention of a person. Over time, thanks to the efforts of wine growers, this heat-loving culture has spread all over the world. However, despite its popularity, grapes are still an expensive product, inaccessible in the desired amount of a large part of the population.

Growing grapes is not an easy task, but the investment is worth the result. Such a wide application has no other fruit plant. The grapes are used fresh, canned, marinated, made from it, juice and wine, make raisins.

Corinne - what is it?

Many people meet this name in baking recipes, but do not know what kind of "beast" it is. A small black raisins without pits are called corinth. Its main purpose is a seasoning or ingredient in baking. Corinas, like all dried fruits, has many useful properties, and its caloric value is 224 kcal in 100 grams.

Very often the Irg are confused with the gum, although they have nothing in common. Raisin raisins are obtained from a special seedless grape variety. Although there are seeds in it, but they are very soft and almost do not feel, this is what makes the korinka famous. What is it, we found out, now we learn how to get this raisin.

How to make raisins from grapes?

For the production of raisins use seedless and very sweet grapes. The level of sugar in it is increased by the wine growers themselves. 20 days before the harvest, the watering of the plants is stopped. At the same time, some of the leaves are removed and stamping is carried out. After 20 days, provided that the weather is dry and the morning dew has dried, begin harvesting. Then the bunches are hung, dried and raisins are obtained.

Let's talk about grapes Korinka Russian

At us a word "коринка" name small black raisin and a grade of grapes Corinka Russian, and also Corinka Black is named. In addition, as mentioned above, it is often called Irga, this misconception has spread among a third of the population of the former USSR.

Grapes Korinka Russian has been deduced by means of crossing of grades Zarya and Kishmish Cherny. As a result, a high-growth plant was obtained, which yields good yields. The variety belongs to the early, as the first crop is harvested at the end of July. Cuttings of this grapes are well rooted.

Features of Korinka Ruska

It is a winter hardy variety. Corinas Russian has fruit buds, which do not freeze even at -28 ºС. In some regions, the grapes are left to hibernate under snow.

The leaves of the grapes are large, dissected, there are pustules along the veins. Grapes grow small in size, weighing not more than 200 grams and have a conical shape. Berries small size - weighing 1-2 grams, golden color. Children are very fond of this grape variety for lack of seeds and very sweet taste. To increase the size of berries and bunches, gibberellin is used.

To protect the crop from pests, cover the bush with a fine mesh before harvesting. Already ripe bunches can hang on the bush until the fall, while not losing flavor.

How can you use this grapes?

There is a misconception about the Russian Corinne variety - that it is berries, of which only raisins are made. However, there are many more options. It is often used fresh, as it contains many nutrients, this wine is often cooked with delicious compotes and makes wine, although such a drink turns out to be very sweet. In addition, the raisins obtained are actively used in baking and added to muesli.

How to dry the grapes?

There are many ways to dry the grapes, but not all of them can be used at home. To turn juicy berries into raisins, it is best to use solar-air drying. Grapes are sorted and laid on wooden or plastic trays covered with paper, and left in a ventilated room, in the sun. Basically for these purposes use a veranda or balcony. During drying, you need to periodically turn the bunches for better drying. So you do not allow fermentation and decay. Turn grapes at least once every three days. With good weather and the right technique, after a month you will get ready-to-eat raisins. Keep it in a dark cool place wrapped in paper.

Another way involves the use of drying. With its help, you can significantly speed up the process. This is important if you decide to cook a lot of raisins, and the weather does not allow it. This method assumes a uniform supply and distribution of warm air in the drying. The speed of the procedure depends on the capacity of the equipment and its technical characteristics. On the average at the first stage of drying, the temperature is 60-70 degrees, and at the last stage it is 40-50 degrees. Thus, one batch of raisins will be ready in 1-2 days.

There is an erroneous misconception about the grapes variety of Russian Korinka - that it is a whimsical plant, difficult to grow. Applying this knowledge to practice, you will see the absurdity of this statement.