Water and fertilizer management. During the germination stage of grapes, a series of physiological activities such as germination, branching, leaf expansion and flowering are required, and sufficient water and nutrients are required. Germination water depends on the moisture content of the soil in the garden. Sandy soil or sandy loam vineyards must be irrigated with germination water. Other soil gardens can be less irrigated. Germination fertilizer is applied 1-2 weeks before grape germination, strip urea is applied, and silicon calcium potassium potassium magnesium fertilizer is added at the same time, such as soil compaction, and then other effective fertilizers are added.
Use Kao No. 3 as appropriate. Spraying to promote Kao No. 3 before budding promotes flower bud differentiation, assimilation induction promotes the transduction of transmembrane signals in plant cells, forcing the top tips to flourish and return a lot of nutrients, and the inertia advantage of the tips quickly weakens to the capped state.
Improve disease prevention and control. In order to reduce the base number of diseases and insect pests in the garden, before the buds expand and appear pompoms but no green is seen, the whole garden should spray the tree-protecting general thoroughly once. When the young leaves of the grapes are exposed, a new high-fat film can be sprayed on the leaves to prevent pathogens. Effect; spraying pesticides on 2-3 leaf stage of grapes to prevent green blindness.
Trim, remove sprouts, wipe buds, and set buds. After the grapes are put on the shelf, they should be wiped. The time of wiping buds is determined by the tree vigour sooner or later. As a result, shoots with a thickness of 0.6-1 cm should be wiped as early as possible, and weak shoots should be left as strong shoots; as a result, shoots with more than 1 cm should be wiped off as late as possible. In the case of not very dry, no watering and no fertilization, reducing the tree potential to consume nutrients to improve the fruit set rate and reduce the occurrence of large and small grains.
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Plastic Bucket Yellow Rice Wine
Plastic Bucket Yellow Rice Wine is a type of rice wine that is fermented in a plastic bucket. It is a popular drink in many Asian countries, especially in China and Japan. The wine is made by fermenting glutinous rice with yeast and water, and then adding sugar to the mixture. The wine is then stored in a plastic bucket for several months until it is ready to be consumed. The yellow color of the wine comes from the rice used in the fermentation process. Plastic Bucket Yellow Rice Wine is typically served at room temperature and has a sweet, slightly tangy taste. It is often enjoyed with meals or as a social drink with friends and family.
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