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Wine-Grower-News #120 April 2, 2010

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Wine-Grower-News #120 April 2, 2010 Wine-Grower-News #120 April 2, 2010 Midwest Grape & Wine Industry Institute: http://www.extension.iastate.edu/Wine Information in this issue includes: Now is the time for Liquid Lime Sulfur treatments April 10, Winegrape Pruning Workshop at Northwood April 8, Grape Grafting Workshop at Summerset Winery ICCVE Announce First Round of 2010 Vineyard Tailgate Meetings in MO Wine Chemistry VESTA Workshop Hosted by Rend Lake College April 16 & 17, North Dakota Grape Pruning Clinics Wine by the numbers.... Excellent Grape Fungicide Spraying Info in Ohio State’s Grape Newsletter Show n Tell Comments from Readers Notable Quotables Articles of Interest Neeto-Keeno WWW Stuff Calendar of Events ISU Horticulture Homepage Now is the time for Liquid Lime Sulfur treatments Liquid Lime Sulfur (calcium polysulfide) is used primarily as a dormant application to disinfect the cordons and canes just prior to bud break. Applying during the first 10 days of April in Iowa would be a good time-frame to get this done. Liquid lime sulfur is toxic to most forms of fungi. The overwintering innoculum of anthacnose, phomopsis and powdery mildew is in the bark crevices, canes and buds of the grape plant. Applying liquid lime sulfur just prior to bud break provides excellent control of anthracnose, good control of early season phomopsis and some control of powdery mildew. Reducing the amount of overwintering innoculum can dramatically reduce and delay the infection rate of these diseases as the new shoots and leaves emerge from the buds. Rain splash is the primary method of infection of these new tissues. Most liquid lime sulfur labels (28-29% calcium polysulfide) recommend mixing anywhere from 2-20 gallons of liquid lime sulfur in 100 -200 gallons of water/acre and spraying with at least 100 psi of pressure. Many vineyard operators will mix 1 gallon of liquid lime sulfur to 10 gallons of water and spray their recently pruned cordons and spurs or canes with a sprayer handgun. They typically will end up using only 2.5-3 gallons of liquid lime sulfur per acre when applying it in this fashion. Others are using only 1 to 2 nozzles of their air blast sprayer directed at the cordon. This normally requires higher amounts of liquid lime sulfur per acre because of the overspray that misses the 1 cordon. Liquid lime sulfur in 5 gallon jugs normally runs around $14 per gallon. Many forms of liquid lime sulfur are approved for organic grape production. BSP Sulforix (27.5% polysulfide) is a liquid lime sulfur product that contains proprietary surfactants that BSP claims to have better spreading and retention than the common liquid lime sulfur products. Many commercial vineyards have been using this product instead of the typical liquid lime sulfur product. The Sulforix label recommends a rate 1 gallon of Sulforix per acre applied as a dormant application. Many growers are mixing around 1 gallon of Sulforix per 25 gallons of water and spraying through a handgun. BSP Sulforix costs approximately $25 per gallon in 2.5 gallon containers. BSP Sulforix is NOT approved for certified organic production. These dormant applications can be applied to both sulfur tolerant and intolerant grape varieties prior to bud break. Good coverage on both sides of the cordon, arms, spurs and/or canes is required to be effective. Only sulfur tolerant grape varieties should be treated after bud break. Example Liquid Lime Sulfur labels: AllPro Liquid Lime Sulfur: http://www.valuegardens.com/allpro/labels/152360.pdf Rex Lime Sulfur: http://www.cdms.net/LDat/ld78A002.pdf BSP Lime Sulfur Solution: http://www.cdms.net/LDat/ld861006.pdf BSP Sulforix: http://www.bestsulfurproducts.com/label/sulforix.pdf Note: Liquid lime sulfur is very corrosive. Suggest spraying spray vehicle with a light coating of PAM, diesel fuel or mineral oil to protect the paint and metal surfaces. Individual pesticide labels can be found here: http://www.cdms.net/ Last but not least – Always Read and Follow Label Directions April 10, Winegrape Pruning Workshop at Northwood Times: 9 a.m. to Noon, Saturday, April 10, 2010 Where: Country Inn & Suites on the southwest corner of Diamond Jo’s Casino, Northwood, Iowa located at the northwest corner of the intersection of I-35 and Hwy 105 (Exit 214). Who: Mike White, ISU Extension Viticulture Specialist Agenda: 8:30 A.M. Registration & Refreshments 9:00 A.M. Introduction to Iowas winegrape industry 10:00 A.M. Break 10:15 A.M. Vineyard Pruning & Canopy Management 11:00 A.M. Drive to Dan & Julie Robbs vineyard 1.5 mi south. (This 1.5 acre vineyard was planted in 2009) Noon Adjourn Cost: $10 per person, Pay at the Door. Pre-Registration Requested: Contact Dennis Johnson, Worth County ISU Extension at 641-324-1531 or [email protected] Registration Deadline: Thursday, April 8, 2010. Notes: Make sure to bring clothes suitable to wear outside in the vineyard. 2 April 8, Grape Grafting Workshop at Summerset Winery When: 5:30 to 7:30 p.m. Thursday, April 8, 2010 Registration will start at 5 p.m. Where: Summerset Winery, Indianola, IA 50125 (515-961-3545) http://www.summersetwine.com/ Who: Dr. Paul Domoto, ISU Extension Fruit Specialist will be demonstrating grafting techniques that can be used in the vineyard. Sponsored by: ISU Extension and Summerset Winery Cost: $10 each, at the door. Pre-registration requested: by contacting Mike White at [email protected] or 515-961-6237. Note: This workshop will be held rain or shine. ICCVE Announce First Round of 2010 Vineyard Tailgate Meetings in MO What: April Viticulture Tailgate Meetings When/Where: Tuesday, April 6, Lynn Gay Farm, Hindsville, AR, 1:00 to 4:00 p.m. Wednesday, April 7, Crown Valley Winery, Ste. Genevieve, MO, 1:00 to 4:00 p.m. Thursday, April 8, Stone Hill Winery Rauch Farm, Hermann, MO, 1:00 to 4:00 p.m. Friday, April 9, Les Bourgeois Winery, Rocheport, MO, 1:00 to 4:00 p.m. Speakers will include: Dr. Donn Johnson, Research and Extension Fruit Entomologist with the University of Arkansas; Dr. Reid Smeda, Research Weed Scientist with the University of Missouri; and Andy Allen, Extension Associate Viticulturist with the ICCVE, University of Missouri. Details here: Institute of Continental Climate Viticulture & Enology Wine Chemistry VESTA Workshop Hosted by Rend Lake College What: Wine Chemistry Workshop When: Friday & Saturday, April 16 & 17, 2010 Where: Rend Lake College, Ina, IL Who: Dr. Barry Gump, enologist, Viticulture Enology Science and Technology Alliance (VESTA) Agenda: This will be a one and one half day hands-on workshop that will cover the following chemistry tests critical to quality wine production: Soluble Solids: Determination by Refractometry Soluble Solids: Sugar per Berry by Refractometry Sugars: Reducing Sugar by Visual Rapid Estimation Hydrogen Ion Concentration: pH Meter Measurement Titratable Acidity: Titrametric Procedure Production Modification Titratable Acid: AOCAC (Titrametric) Procedure Ethanol: Three Methods of Determination Malolactic Fermentation: Monitoring by Paper Chromatography Nitrogen: Estimate of FAN by Formol Titration Sulfur Dioxide: Aeration Oxidation Distillation and Titration Procedure Acetic Acid: Steam Distillation of Volatile Acid Using Cash or Markham Still 3 Dr. Gump is a Professor of Analytical Chemistry & Enology at Florida International University and the co-author of "Wine Analysis and Production." Dr. Gump has a long association with the wine industry, conducting research in analytical methodology applied to enology and viticulture. He is a technical editor for the Journal of the American Society for Enology and Viticulture, and a professional wine judge. Cost: $150, which includes lunch on the first day. There is a discount for groups of two or more from the same winery. Class size is limited to 24 participants. Registration forms: are available at www.vesta-usa.org. For more information, contact Rachel Cristaudo, Illinois VESTA Coordinator at 618-437-5321, Ext. 1724, or at [email protected]. April 16 & 17, North Dakota Grape Pruning Clinics When: 9:30 a.m. on both Friday & Saturday, April 16 & 17, 2010 Where: Friday – North Central Research Extension Center, 5400 Hwy 83 South, Minot, ND. Saturday – Community Center located in downtown, Buffalo, ND Who: John Marshall from Great River Vineyard & Nursery will lead these clinics. Sponsored by: North Dakota Grape Growers Association (NDGGA) Morning Agenda: PowerPoint presentation on: --Training young vines --Trellising --Pruning (Power Point presentation) --Varieties for cold climates and discussion of potential grape varieties in ND 12:00pm Lunch Afternoon Agenda: Hands on afternoon pruning sessions start at 1:30 P.M. Friday at three places starting at: - Vineyard at the North Central Research Extension Center - Sawyer Crossing Vineyard, 1 mile west and ½ mile north of the NCREC - Pointe of View Winery and Vineyard, Burlington ND Saturday - 1:30pm at Red Trail Vineyard which is South East of Buffalo Pre-registration requested: contact Rudy Radke at [email protected] or 701-356-0222. (NDGGA members only. You can purchase a $20 membership at pruning session.) Cost: $10 each ($10 charge for meal and program) Wine by the numbers.... There are over 10,000 taste buds on an average person's tongue It takes 650-850 crushed grapes to make a bottle of wine Eighty five is the average number of grapes in a cluster of winegrapes. Ohio is now home to over 145 wineries with more coming on board each year. There is an Ohio winery within 45 minutes of nearly every resident's front door step. 4 --- from the Ohio Wine Producers Early Spring Newsletter, March 2010 http://www.ohiowines.org/ Excellent Grape Fungicide Spraying Info in Ohio State’s Grape Newsletter Ohio Grape Wine Electronic Newsletter (OGEN) – Check out the 3-29-10 edition for some good grape fungicide spray program information: http://www.oardc.ohio-state.edu/grapeweb/images/OGEN_29_march_2010.pdf Comments from Readers “Appreciate your newsletter, I am still a hobbyist at this time.
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