The fruit can be processed in various ways: into jams, sweets, compotes, but still the most common way of processing is the production of different types of brandy. For that very reason, in the first part, we have singled out the varieties that are most suitable for processing into brandy, when it comes to plums, apples, pears and quinces.
The best variety of plum for brandy – Crvena ranka
This variety originates from the village Darosava near Arandjelovac is an excellent choice for preparation plum brandy. It is also known by the following names: šumadinka, darosavka, ranovača.
Red wound is the most common brandy variety and fruit crops in our country and gives plum brandy of the highest quality. That’s very native indigenous variety plums are grown in all parts of Serbia and have fruit blue-reddish shades, average eye weight 17 grams, hence smaller sizes. The red wound is not a splitter.
It can be grown on land of poorer quality which are drier, and it is self-fertile variety, its flowers do not possess anthers. Therefore, only this variety cannot be grown in an orchard, varieties participate in its fertilization broom, black plum and thorn.
The tree of this variety is plum broad pyramidal crowns, however, its branches are brittle, especially due to strong winds. Not tolerant of hinge virus.
The best variety of apples for brandy – Golden Delicious
It is a variety that originates from Of the United States, more precisely from the federal state of West Virginia, was discovered there in 1890 as a random seedling.
It is very widespread around the world because of its own excellent fertility. This variety of medium lush tree matures in the second half of September.
Its fruits weigh about 150 of 250 grams and are uniform in size and shape. The color of the skin is golden yellow and the taste of the fruit is sweet and distinctly aromatic, the meat is firm and juicy, pale yellow. The fruit is elongated, conical and has thin and sensitive epidermis and extra caution is required when picking. It comes to her of alternative birth and requires thinning of the fruit.
The variety does not show tolerance to sooty scabies, that is its disadvantage, but it can show good resistance to frosts, especially in late spring. When it comes to the storage of this variety, for which they are suggested as pollinators Idared or Granny Smith, I can call gorke point.
The best variety of pears for brandy – Viljamovka
You are certainly not much surprised by this information because it is a variety of excellent quality and excellent processing capabilities.
This variety came to us from England, and its name comes from the name of its inventor – Richard William. What William’s is best known for is without a doubt its characteristic, luxurious scent.
William gives birth very well, and reaches her full fertility in the end the eighth calendar month. Flowering lasts on average about 20 days during April and May. This variety whose tree can reach a height of up to 9 meters exists in two varieties – yellow and red williams.
It can be planted at altitudes up to 800 meters. As it is considered a summer variety, it does not show resistance to late spring frosts, and is not tolerant of either pear flea and bacterial blight.
What certainly deserves the most attention with this variety is the taste and smell of its fruits. Namely, the fruits of William are extremely large, up to even 230 grams weight. Their interior is a shade of yellow, while the color of the skin is variable, from greenish yellow to the color of straw. You can also see it sitne pege brown. It has an uneven surface.
The fruits of this variety are distinguished 8 to 15 percent sugar and a large amount of aromatic substances, is known for its musky scent. When it comes to taste, it has a full taste, sweet and sour. Have sitnozrnastu teksturu and the flesh of the fruit simply melts in the mouth.
When it comes to storage features, it can be stored up to 5 months in the refrigerator.
The best variety of quince for brandy – Leskovac quince
This variety, which was first discovered in the vicinity of Leskovac, matures in the first half of October. It is pollinated by another old variety – Vranje quince. It shows tolerance to drought and frost, but is not tolerant to fruit curlers.
It gives birth extremely well, and its fruit is distinguished 14 percent dry matter.
The epidermis is characteristic yellow lemon when in full maturity. It is smooth and the weight of the fruit is moving about 300 grams. The fruit is juicy and has a sweet – sour taste, very pleasant and rich aroma. This variety, which mainly gives birth to short fruiting branches, which bend due to the weight of the fruit, is characterized by warty bulge at the petiole.
The variety is a medium lush tree and can be stored until January and is transportable.
Source: Agromedia by www.agromedia.rs.
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