In ancient times, the vine bestowed with its wealth gardeners who cultivated it with love and trepidation. Grapes - a plant that is susceptible to the care and attention of a person. Over time, thanks to the efforts of winegrowers, this thermophilic culture spread throughout the world. However, despite its popularity, grapes are still an expensive product, inaccessible in the desired amount of the majority of the population.
Growing grapes is not an easy task, but the labor invested is worth the result. Such widespread use is no longer a single fruit plant. The grapes are used fresh, they are canned, pickled, juice and wine are made from it, raisins are made.
Korinka - what is it?
Many people find this name in baking recipes, but do not know what kind of “beast” it is. Cinnamon is called small black seedless raisins. Its main purpose is seasoning or an ingredient in baking. Cinnamon, like all dried fruits, has many useful properties, and its calorie content is 224 kcal per 100 grams.
Very often, irgi are confused with cinnamon, although they have nothing to do. Cinnamon raisins are obtained from a special seedless grape variety. Although there are still seeds in it, but they are very soft and almost not felt, this is famous for cinnamon. What is it, we found out, now we learn how to get this raisin.
How to make raisins from grapes?
For the manufacture of raisins, seedless and very sweet grapes are used. Grape growers themselves increase the sugar content in it. 20 days before harvesting, watering of plants is stopped. At the same time, part of the leaves are removed and stalks are minted. After 20 days, provided that the weather is dry and the morning dew has dried, harvesting begins. Then the clusters are hung, dried and raisins are obtained.
Let's talk about Korinka Russian grapes
We use the word "cinnamon" to name small black raisins and the Korinka Russkaya grape variety, as well as Korninka Chernaya. In addition, as mentioned above, it is often called irga,
this misconception spread among a third of the population of the former USSR.
Grapes Korinka Russkaya was bred by crossing varieties Zarya and Kishmish Black. The result was a vigorous plant that brings good yields. The variety belongs to the early ones, as the first crop is harvested at the end of July. The cuttings of this grape root well.
Features of the variety Korinka Russkaya
This is a winter hardy variety. Korinka Russkaya has fruit buds that do not freeze even at -28 º. In some regions, grapes are left to winter under the snow.
The leaves of the grapes are large, dissected, there are omissions along the veins. Bunches grow small in size, weigh less than 200 grams and have a conical shape. The berries are small in size - weighing 1-2 grams, golden in color. Children are very fond of this grape variety for lack of seeds and a very sweet taste. To increase the size of berries and bunches, gibberelin is used.
To protect the crop from pests, the bush is covered with a fine mesh before harvesting. Already ripened clusters can sag on the bush until the very fall, while not losing flavoring properties.
How can I use this grape?
There is a misconception regarding the Russian Korinka variety - that these are berries from which only raisins are made. However, there are many more options. It is often consumed fresh, since it contains many useful substances, delicious compotes and wine are often made from this grape, although such a drink is very sweet. In addition, the resulting raisins are actively used in baking and added to granola.
How are grapes dried?
There are many ways to dry 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. Bunches are sorted and laid out on wooden or plastic trays, covered with paper, and left in a ventilated room in the sun. Mostly for this purpose use a veranda or balcony. During drying, periodically rotate the clusters for better drying. So you will not allow fermentation and decay. Bunches need to be turned over at least once every three days. In good weather and the right technique, in a month you will get ready-to-eat raisins. It should be stored in a cool dark place wrapped in paper.
Another method involves the use of drying. With its help, you can significantly speed up the process. This is important if you decide to prepare a lot of raisins, and the weather does not allow this. This method involves the uniform supply and distribution of warm air in the dryer. The speed of the procedure depends on the power of the equipment and its technical characteristics. On average, at the first stage of drying, a temperature of 60-70 degrees is enough, and at the last - 40-50 degrees. Thus, one batch of raisins will be ready in 1-2 days.
There is an erroneous misconception about the Russian Korinka grape variety - that it is a whimsical plant, difficult to grow. Putting this knowledge into practice, you will see the absurdity of this statement.