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OARDC HCS 0694.Pdf (11.49Mb) I Ohio Grape--Wine Short Course 1999 Proceedings Horticulture Department Series 694 I The Ohio State University Ohio Agricultural Research and Development Center Wooster, Ohio 1~------~----------------------~ I I I I I I I I I I T · H · E I OHIO srA1E I UNIVERSITY ~-----------------~ I I I I I I I I I This page intentionally blank. I I I I I I I : .• . J~ \, I I I I I Horticulture & Crop Science Series 694 May 1999 I I I I I I I I I Edited by Roland Riesen Sponsored by I Horticulture & Crop Science- The Ohio State University I In cooperation with Ohio Agricultural Research and Development Center Ohio Cooperative Extension Service I Ohio Grape Industries Committee Ohio Wine Producers Association UBRARY I O~iiO AGRICUlTURAl RESEARCH AND DEVELOPMlNT CENTER I 1680 MADISON AVENUE WOOSTER, OH 44691 USA I I I I I I I I I I I This page intentionally blank. I I I I I I I I I I I TABLE OF CONTENTS Page Pinot Noir Clonal Research in New York 1 I R.M. Pool, T. Henick-Kiing, G.E. Howard, B.K. Gavitt & T.J. Johnson Preliminary Results from an Oregon Pinot Noir Clonal Trial 16 S.F. Price and B.T. Watson I Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot Noir Wines 28 B. Watson, N. Goldberg, H-P. Chen, M. McDaniel The Visible Antioxidants in Grape Juice and Wine 36 I T.M. Bray Food Quality Protection Act- First Year Update 39 B. Deveny I Regulatory Update - 1998 43 B. Deveny Grape Rootstock Performance 46 G.S. Howell I Setting Up a Lab- Winemaker's Perspective 64 N. Ferrante Anthracnose of Grape in Ohio 66 I M.A. Ellis Vineyard Sprayers and Calibration 70 R.C. Derksen I Bioluminescence Testing for Microbiological Safety in Wine 76 V. Saunders Optimum Training Systems for French-American Hybrids 78 G.S. Howell I Managing Winery Record Keeping Through Computers 96 L. Klingshim Weed Control--Vineyard Herbicide Sprayer 108 I D. Rechsteiner Mechanical Harvesting of Premium Wine Grapes for Estate Quality Wines 111 T. Debevc I Concepts for TechENOLOGY Transfer 113 C.E. Butzke Production and Sensory Evaluation of California Pot Still Brandy 121 C.E. Butzke I Caneros Alambic Distillery 147 Overview: Port and Sherry Production 148 J. Danalchak I Port & Sherry Production at Meier's Wine Cellars 154 R. Distler Porto - Facts, Stats and Figures 158 I R. Riesen Comparison of Seyval Blanc in Four Training Systems 171 D. Ferree, G. Johns, D. Scurlock, R. Riesen, T. Steiner & J. Gallander Effects of Skin Contact Temperature on the Composition and Quality ofVignoles Wine 177 I J. Gallander Follow-up on Ice Wines 181 G. Pollman I Soil and Plant Tissue Testing for Grapevines 182 M. V. Brown Managing Employees 186 I F. Massaro Open House - Cabemet Franc Reception 189 R. Riesen Setting Up a Laboratory for Quality Wine Analysis 198 I N. Ferrante, T. Steiner I I PREFACE I More than 150 persons attended the 1999 Ohio Grape-Wine Short Course, which was held at the I Radisson Hotel and SeaGate Conference Center, Toledo, Ohio, February 3-5, 1999. Those attending were from 15 states and Canada and represented many areas of the grape and wine industry. This course was sponsored by Horticulture and Crop Science Department, The Ohio I State University, Ohio Agricultural Research and Development Center, Ohio State University Extension, Ohio Wine Producers Association and Ohio Grape Industries Committee. I I I I I I I I I I I All publications of the Ohio Agricultural Research and Development Center are available to all potential clientele on a nondiscriminatory basis without regard to race, color, creed, religion, I sexual orientation, national origin, sex, age, handicap, or Vietnam-era veteran status. 5/99-300 I -n- I I I I PINOT NOIR CLONAL RESEARCH IN NEW YORK* 2 3 R.M. Pool\ T. Henick-Kiing , G.E. Howard , 4 5 I B.K. Gavitt , and T.J. Johnson The similarities in climate and soil between the wine growing areas ofNew York and I Burgundy support the idea that red Pinot noir wines of quality might be expected in the Finger Lakes region of New York. The greatest hazards are winter injury and bunch rot. This suggest that cultural practices which minimize these hazards should be utilized for Pinot noir (1 ). Such I practices include: use of low vigor rootstock, vertical training, summer pruning, leaf removal, botryticide application, double pruning, and multiple trunks to allow compensation for winter injury. These data also have helped to guide our research on growing Pinot noir in New York. I We have emphasized testing to identify clones which have superior winter cold hardiness, which resist bunch rot and which produce wines with sufficient color and flavors characteristic of I mature fruit, even in cooler growing season. In spite of its capricious reputation, Pinot noir is the "logical" classic red wine grape I variety to consider for northern viticultural production regions. It is reassuring to know that compared to the other "classic" varieties, Pinot noir is adaptable. The great, long-lived red wines from Burgundy whose value justify low yields, expensive winemaking, and long storage receive I most of the attention, but Pinot noir is also widely grown to make wines which meet the expectations of those who are looking for a superior, but less costly, wine experience. I We associate Pinot noir with a single region, Burgundy, but in fact it is grown extensively in many places in the world. It is made into wines with styles ranging from classic, generous grand cru Burgundies, through much lighter regional Burgundy wines, to the fruity red wines of I Switzerland, Alsace, Germany, and Italy. Insufficient color is often a problem with Pinot noir, but even where color is lacking it is valued for the production of white sparkling wines as in I Champagne. The fact that Pinot noir wines can be produced with a range of styles offers reassurance to I those who are experimenting with the variety. Regardless of where it is grown, only a small fraction ofPinot noir wines achieve the ultimate in color, intensity of flavor, and body which characterize the grand crus, but everywhere that sound grapes can be grown, Pinot noir produces I wines which are regional favorites. I Reprint with permission of Editor from: International Symposium on Clonal Selection. 1995. Symposium Proceedings. June 20 & 21, Portland, OR. Ed: JoAnn M. Rantz. American Society for Enology and Viticulture. I 1,3.s Department of Horticultural Sciences, Cornell University, Geneva, NY 14456; and 4 2· Department of Food Science and Technology, Cornell University, Geneva, NY 14456. I I 1 I I Pinot noir is an early ripening grape. Where there is too much heat, the sun burns the I fruit badly, acid concentration becomes insufficient, pH is too high, and fruity aromas are lost. Pinot noir is a variety for cool growing areas. The French emphasize that, in comparison with the other classic varieties, Pinot noir is adapted to cool, continental climates. Bordeaux red I varieties are adapted to cooler maritime climates, and most other classic reds, such as Syrah and Nebbiolo, require much more seasonal heat accumulation than does Pinot noir. I Table 1. lists data on regions where Pinot noir is important. North American locations tend to be much more southerly than European ones, and their continentality is indicated by the relative low expected winter temperatures. The data also show that, relative to Burgundy, New I York locations have somewhat greater seasonal accumulation of heat and experience more winter cold. I Growing season data from a typical New York Finger Lakes grape production area are compared to those of Burgundy (Dijon) in Figure 1. These indicate that, while summer growing I conditions in New York and Burgundy may be comparable, winter conditions are much more severe in New York. I The precipitation data indicate rainfall should provide ample water in normal years at Geneva, New York. Geneva tends to have slightly more rainfall than Burgundy during the early season and during the critical final ripening period in October. Thus, New York growers must be I even more concerned with preventing rain-induced bunch rot than are the Burgundians. Important considerations for New York Pinot noir: The previous section compared I New York's climates with those of major Pinot noir producing areas in the world with an emphasis on Burgundy, the home of the variety. That data highlighted several important limitations regarding the variety and its potential adaptation to New York's varied climates. I Winter cold hardiness: The most important feature distinguishing New York climate is I winter cold. In all New York winegrowing districts, winter temperatures are much lower than are those in even the coldest European Pinot noir producing district. Hence, winter survival and direct measurements of cold hardiness are critical to an understanding of the relative adaptation I of a particular clone in New York. Bunch rot: Pinot noir does not resist infection by Botrytis cinerea, the gray mold fungus. I Botrytis infection greatly reduces varietal wine character and adds special aromas of its own which are not appreciated in Pinot noir wines. It also produces the enzyme, laccase, which destroys anthocyanin coloring pigments. Unless affected musts are heated to destroy the I enzyme, the result is wines with poor color. More importantly, Botrytis infection causes grape skins to break down leaving the fruit subject to a whole host of secondary spoilage bacteria, yeast, and fungi which result in pre-harvest fermentation and acetic acid spoilage.
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