In ancient times, the vine gave its riches to gardeners who grew it with love and awe. Grapes are a plant that is receptive to human care and attention. Over time, thanks to the efforts of winegrowers, this heat-loving culture has spread throughout the world. However, despite its popularity, grapes are still an expensive product, not available in the desired quantities of most of the population.
Growing grapes is not an easy task, but the labor invested is worth the result. No other fruit plant has such a wide application. Grapes are used fresh, they are preserved, pickled, juice and wine are made from them, and raisins are made.
Cinnamon - what is it?
Many people come across this name in baking recipes, but do not know what kind of “beast” it is. Cinnamon is called small black pitted raisins. Its main purpose is seasoning or ingredient inbaking. Cinnamon, like all dried fruits, has many useful properties, and its calorie content is 224 kcal per 100 grams.
Very often Irgu is confused with currant, although they have nothing in common. Cinnamon raisins are obtained from a special seedless grape variety. Although there are still seeds in it, they are very soft and practically not felt, which is what the currant is famous for. We found out what it is, now we will find out how these raisins are obtained.
How to make raisins from grapes?
Raisins are made from seedless and very sweet grapes. The level of sugar content in it is increased by the growers themselves. Watering the plants is stopped 20 days before harvest. At the same time, some of the leaves are removed and the stems are minted. After 20 days, provided that the weather is dry and the morning dew has dried up, the harvest begins. Then the bunches are hung, dried and raisins are obtained.
Let's talk about Korinka Russian grapes
In our country, the word "cinnamon" refers to small black raisins and the grape variety Korinka Russian, as well as Korinka Black. In addition, as mentioned above, it is often called irga, a misconception that has spread among a third of the population of the former USSR.
Korinka Russkaya grapes were 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, since the first harvest is harvested at the end of July. The cuttings of this grape take root well.
Features of the variety Corinka Russian
This is a hardy variety. Korinka Russian has fruit buds that do not freeze even at -28 ºС. In some regions, the grapes are left to winter under the snow.
The leaves of the grapes are large, dissected, there are omissions along the veins. Clusters grow small in size, do not exceed 200 grams in weight 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 the absence of seeds and a very sweet taste. Gibberelin is used to increase the size of berries and bunches.
To protect the crop from pests, the bush is covered with a fine mesh before harvesting. Already ripe bunches can hang on the bush until autumn, without losing their taste properties.
How can I use these grapes?
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, as it contains many useful substances, delicious compotes are often brewed from this grape and wine is made, although such a drink turns out to be very sweet. In addition, the resulting raisins are actively used in baking and added to muesli.
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 sun-air drying. The clusters are sorted and laid out on wooden or plastictrays covered with paper and left in a ventilated area in the sun. Basically, a veranda or balcony is used for these purposes. During drying, you need to periodically turn the bunches for better drying. So you prevent fermentation and decay. You need to turn the bunches at least once every three days. With good weather and the right technique, in a month you will have ready-to-eat raisins. You need to store 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 prepare a lot of raisins, and the weather does not allow it. This method assumes a 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 sufficient, 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 that is difficult to grow. Applying the acquired knowledge in practice, you will see the absurdity of this statement.
