Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Mislivskiy Anatoliy Ivanovich

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Kuban State Agrarian University
   

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Articles count: 5

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128 kb

ASSEMBLY LINES OF TABLE AND TECHNICAL GRAPE VARIETIES BY ZONES OF KRASNODAR REGION

abstract 0370803008 issue 37 pp. 86 – 95 31.03.2008 ru 3221
Grape variety assembly lines by zones of Krasnodar region worked out by the staff of the chair of grape growing on the basis of many years data and with an account of really existing areas of every variety by the end of 2007 have been presented in this article. Assembly lines allow to plan more balanced entering of grape production to the processing enterprises or to a consumer market.
285 kb

CLONAL IMPROVEMENT OF FOUR TECHNICAL GRAPE VARIETIES IN TAMAN SUBZONE OF KUBAN

abstract 0370803010 issue 37 pp. 105 – 130 31.03.2008 ru 3198
Step by step results of many year researches of clonal selection of grape varieties: Clairette white, Saperavi, Sauvignon white and Chardonnay, growing in the Ltd company “ Pobeda” of Temryk district of Krasnodar region are cited in the article. Highly productive proto clones were selected. Clairette white is the best one as a variety from them and it was given to the state experiment under the name Clairette temryk.
9747 kb

INNOVATIONS OF VITICULTURE IN RUSSIA. 3. CLONAL SELECTION OF GRAPES

abstract 0540910008 issue 54 pp. 131 – 159 21.12.2009 ru 2199
Clone selection of usually zoned grades of grapes nowadays is made in all countries of the developed wine growing and this way increases not only productivity level, but also quality of raw materials. Process of clone selection is complicated by long-term finding-out of presence of changes of genotypical grade environment. For simplification of selection of a highly productive protoclone of selected grades use of the advanced methods of genetic marking of pluses-transgressions and selection of nucleotidically changed plants with a complex of high values of valuable quantitative signs is necessary
148 kb

INNOVATIONS OF WINE GROWING IN RUSSIA. 28. INFLUENCE OF PROCESSING OF BUSHES WITH NUTRIVANT-PLUS ON AGROBIOLOGICAL AND TECHNOLOGICAL INDICATORS OF GRAPES OF VIORIKA VARIETY

abstract 0621008030 issue 62 pp. 348 – 360 28.10.2010 ru 2254
In the given article, innovations of application of Nutrivant-plus spray feeding at Viorika variety vineyards are presented. As a result, it has made more considerable impact on the basic agro biological and technological indicators of a variety, than monokalium phosphate standard fertilizer; it has promoted quantity increase of embryonic inflorescences and their differentiation; stimulated an increase in a weight of a cluster and, as a consequence, increase of a crop from a bush and hectare; considerably accelerated and stimulated process of accumulation of sugars in juice of berries; led to increase in the area of a sheet plate; provided increase of economic efficiency of manufacture of grapes
176 kb

RESEARCH OF VINE MATERIALS OF PROTOCLONES OF SAPERAVI GRAPES IN "POBEDA" JOINT-STOCK COMPANY

abstract 0530909002 issue 53 pp. 11 – 21 30.11.2009 ru 1917
In this article chemical and technical characteristics questions of vine materials, received from protoclones of grapes of Saperavi grade - one of the basic classical grades of grapes selected in "Pobeda" Joint-Stock Company are taken up. Samples of grapes have been used for preparation of red table wines by mash fermentation on septum in workshop of micro winemaking of The North Caucasian zone scientific research institute of gardening and wine growing. They have not given vine materials identical on physical and chemical and organoleptical features. Samples with low productivity essentially differed on organoleptical qualities from other samples and had the highest sampling estimations that allows to take measures on loading regulation on a grape bush and correct quality of wine in further by means of methods of agricultural technics. For making high-quality table red vine materials it is recommended to use apple-lactic fermentation by means of oxygen-eating bacteria
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