Aladasturi - რედაქტირების ისტორია

Tkenchoshvili: /* Source */

2023-06-19T13:08:31Z

‎Source

Tkenchoshvili: /* Durability against pests and fungal diseases */

2018-12-20T06:50:27Z

‎Durability against pests and fungal diseases

Tkenchoshvili: /* Durability against pests and fungal diseases */

2018-12-17T12:24:35Z

‎Durability against pests and fungal diseases

Echelidze: /* Mechanical structure of grapes */

2016-05-05T23:10:20Z

‎Mechanical structure of grapes

Echelidze: /* Bibliography */

2016-05-05T23:09:49Z

‎Bibliography

Echelidze: /* Mechanical structure of grapes */

2016-05-05T23:07:47Z

‎Mechanical structure of grapes

Echelidze: /* Mechanical structure of grapes */

2016-05-05T23:07:19Z

‎Mechanical structure of grapes

Echelidze: /* Mechanical structure of grapes */

2016-05-05T23:06:29Z

‎Mechanical structure of grapes

Echelidze: /* Mechanical structure of grapes */

2016-05-05T23:02:50Z

‎Mechanical structure of grapes

Echelidze: /* Mechanical structure of grapes */

2016-05-05T23:02:24Z

‎Mechanical structure of grapes

@@ ხაზი 261: / ხაზი 261: @@
 ==Source==
-[http://www.nplg.gov.ge/ec/ka/cart/search.html?cmd=search&sf=simple&qs%5B0%5D%5Bf%5D=700&qs%5B0%5D%5Bq%5D=&qs%5B1%5D%5Bf%5D=200&qs%5B1%5D%5Bq%5D=%E1%83%A1%E1%83%90%E1%83%A5%E1%83%90%E1%83%A0%E1%83%97%E1%83%95%E1%83%94%E1%83%9A%E1%83%9D%E1%83%A1+%E1%83%90%E1%83%9B%E1%83%9E%E1%83%94%E1%83%9A%E1%83%9D%E1%83%92%E1%83%A0%E1%83%90%E1%83%A4%E1%83%98%E1%83%90&qs%5B2%5D%5Bf%5D=212&qs%5B2%5D%5Bq%5D=&qs%5B3%5D%5Bf%5D=213&qs%5B3%5D%5Bq%5D=&qs%5B4%5D%5Bf%5D=606&qs%5B4%5D%5Bq%5D=&pft=biblio&rnum=10&kbd=en&submit_btn=%E1%83%AB%E1%83%98%E1%83%94%E1%83%91%E1%83%90 Ketskhoveli, N. Georgian ampelography] = საქართველოს ამპელოგრაფია / N. Ketskhoveli, M. Ramishvili, D. Tabidze ; [transl. by Dimitri Dolaberidze, Magda Javakhishvili, Sopho Chakhnashvili ; ed.: Katie Davise (main ed.), D. Maghradze, Larisa Vashakidze, Teimuraz Ghlonti]. - 2nd edition. - [Tbilisi] : Exclusive Print Ltd., [2012]. - 456 p. : ill. ; 32 cm.
+[[საქართველოს ამპელოგრაფია]]
 [[კატეგორია:Georgian ampelography]]

@@ ხაზი 193: / ხაზი 193: @@
 ====Durability against pests and fungal diseases====
-Observation over many years shows that Aladasturi better endures phylloxera than other types (Chkaveri, Jani, Mtevandidi, and [[Skhilatubani]] amongst others). From this, we can explain the fact that quite an amount of Aladasturi, on its own root continues to grow on hills in Guria and in Imeretian alleys.
+Observation over many years shows that Aladasturi better endures phylloxera than other types (Chkaveri, [[Jani]], [[Mtevandidi]], and [[Skhilatubani]] amongst others). From this, we can explain the fact that quite an amount of Aladasturi, on its own root continues to grow on hills in Guria and in Imeretian alleys.
 Of the fungal diseases, Aladasturi has good durability against mildew but can be easily damaged by iodium. An additional injection of sulphur is necessary against iodium, especially in blooming and pepper-corn size periods.

@@ ხაზი 193: / ხაზი 193: @@
 ====Durability against pests and fungal diseases====
-Observation over many years shows that Aladasturi better endures phylloxera than other types (Chkaveri, Jani, Mtevandidi, and Skhilatubani amongst others). From this, we can explain the fact that quite an amount of Aladasturi, on its own root continues to grow on hills in Guria and in Imeretian alleys.
+Observation over many years shows that Aladasturi better endures phylloxera than other types (Chkaveri, Jani, Mtevandidi, and [[Skhilatubani]] amongst others). From this, we can explain the fact that quite an amount of Aladasturi, on its own root continues to grow on hills in Guria and in Imeretian alleys.
 Of the fungal diseases, Aladasturi has good durability against mildew but can be easily damaged by iodium. An additional injection of sulphur is necessary against iodium, especially in blooming and pepper-corn size periods.

@@ ხაზი 232: / ხაზი 232: @@
 |}
-[[ფაილი:Chemical consistency of Aladasturi wine.jpg|thumb|450px|'''Chemical consistency of Aladasturi wine'''<br />Table 6.]]
+[[ფაილი:Chemical consistency of Aladasturi wine.jpg|thumb|500px|'''Chemical consistency of Aladasturi wine'''<br />Table 6.]]
 Aladasturi is usually harvested at the end of October or at the beginning of November. Despite such a late harvest, the sugar content does not exceed 21.5% and more often is 19.9 - 20%, with a total acidity of 8.5 - 9.4%. The accumulation of such a small amount of sugar results from the large amount of sediments during the period of grape-maturity and the increased amount of water in the seed. Despite this, as a result of this ratio of sugar-acidity from the samples of sweet, it was possible to make quite a high quality wine.

@@ ხაზი 254: / ხაზი 254: @@
 ==Bibliography==
-# Ketskhoveli N., Zone of Cultural Plants in Georgia. Tbilisi, 1957.
+. Ketskhoveli N., Zone of Cultural Plants in Georgia. Tbilisi, 1957.<br />
-# Ramishvili M., Vine Types of Guria, Samegrelo and Adjara. Tbilisi, 1948.
+. Ramishvili M., Vine Types of Guria, Samegrelo and Adjara. Tbilisi, 1948.<br />
-# Tabidze D., Development of Viticulture in Georgia.(Viticulture districts and vine varieties consistancy) Tbilisi, 1950.
+. Tabidze D., Development of Viticulture in Georgia.(Viticulture districts and vine varieties consistancy) Tbilisi, 1950.<br />
-# Cholokhashvili S., Viticulture, Book II, Ampelography. Tbilisi, 1938.
+. Cholokhashvili S., Viticulture, Book II, Ampelography. Tbilisi, 1938.<br />
-# Javakhishvili Iv., Economic History of Georgia, T.II. 1934.
+. Javakhishvili Iv., Economic History of Georgia, T.II. 1934.
 ==Source==

@@ ხაზი 209: / ხაზი 209: @@
 ====Mechanical structure of grapes====
 From the agricultural point of view, Aladasturi is a wine-type. It can also be successfully used as a local table grape, because it has good transportability and preservation-qualities.
 [[ფაილი:Mechanical structure of Aladasturi grapes.jpg|thumb|450px|'''Mechanical structure of Aladasturi grapes'''<br />Table 4.]]
 The average weight of 100 berries reaches about 207g. There are 259 seeds in 100 berries with a weight of 15g. Grains with one seed make up 7%, berries with two seeds- about 41%, berries with three seeds- 39%, berries with four seeds- 12%, and berries with five seeds- 1%.

@@ ხაზი 233: / ხაზი 233: @@
 |-
 |}
 Aladasturi is usually harvested at the end of October or at the beginning of November. Despite such a late harvest, the sugar content does not exceed 21.5% and more often is 19.9 - 20%, with a total acidity of 8.5 - 9.4%. The accumulation of such a small amount of sugar results from the large amount of sediments during the period of grape-maturity and the increased amount of water in the seed. Despite this, as a result of this ratio of sugar-acidity from the samples of sweet, it was possible to make quite a high quality wine.
 Chemical results of wine sample analysis (See Table 6).
 As we can see from the results of the chemical analysis, the alcohol in Aladasturi does not exceed 10.4 – 10.8°, which is caused by a low amount of sugar accumulation (19.8 - 20,9%); with reduced alcohol, in the materials of analysis, there is a little more acidity (7.1 - 7.8). The reduced amount of voletile acidity is an indicator of healthy wine. In the pattern, there is a normal amount of extract (24.15 - 28.40); the low sugar quantity is an indicator of wine fermentation. Aladasturi wine, as a result of testing, created the following estimation: a light red color, quite rounded and harmonic, with a specific-type taste and surplus acidity.

←წინა ვერსია		23:06, 5 მაისი 2016-ის ვერსია
ხაზი 236:		ხაზი 236:

	Chemical results of wine sample analysis (See Table 6).		Chemical results of wine sample analysis (See Table 6).
		+
		+	[[ფაილი:Chemical consistency of Aladasturi wine.jpg\|thumb\|400px\|'''Chemical consistency of Aladasturi wine'''<br />Table 6.]]

	As we can see from the results of the chemical analysis, the alcohol in Aladasturi does not exceed 10.4 – 10.8°, which is caused by a low amount of sugar accumulation (19.8 - 20,9%); with reduced alcohol, in the materials of analysis, there is a little more acidity (7.1 - 7.8). The reduced amount of voletile acidity is an indicator of healthy wine. In the pattern, there is a normal amount of extract (24.15 - 28.40); the low sugar quantity is an indicator of wine fermentation. Aladasturi wine, as a result of testing, created the following estimation: a light red color, quite rounded and harmonic, with a specific-type taste and surplus acidity.		As we can see from the results of the chemical analysis, the alcohol in Aladasturi does not exceed 10.4 – 10.8°, which is caused by a low amount of sugar accumulation (19.8 - 20,9%); with reduced alcohol, in the materials of analysis, there is a little more acidity (7.1 - 7.8). The reduced amount of voletile acidity is an indicator of healthy wine. In the pattern, there is a normal amount of extract (24.15 - 28.40); the low sugar quantity is an indicator of wine fermentation. Aladasturi wine, as a result of testing, created the following estimation: a light red color, quite rounded and harmonic, with a specific-type taste and surplus acidity.

@@ ხაზი 212: / ხაზი 212: @@
 Samples of Aladasturi’s grape for mechanical-chemical analysis were taken from the villages of Kalagoni and Upper Partskhma in 1949, 1950 and 1951. The results of the grape mechanical analysis can be seen in Table 4.
-[[ფაილი:Mechanical structure of Aladasturi grapes.jpg|thumb|400px|'''Mechanical structure of Aladasturi grapes'''<br />Table 4.]]
+[[ფაილი:Mechanical structure of Aladasturi grapes.jpg|thumb|450px|'''Mechanical structure of Aladasturi grapes'''<br />Table 4.]]
 The average weight of 100 berries reaches about 207g. There are 259 seeds in 100 berries with a weight of 15g. Grains with one seed make up 7%, berries with two seeds- about 41%, berries with three seeds- 39%, berries with four seeds- 12%, and berries with five seeds- 1%.