DOCSLIB.ORG

AO Harvest Guide 2020 Scottlab Web

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
AO Harvest Guide 2020 Scottlab Web harvest guide 2020 contents Producing wines as unique 01 | INTRODUCTION 2 and innovative as our yeast 02 | YEAST 3 • Exotics range 4 and bacteria • Alchemy range 5 • Legacy range 7 • Red wine strains 10 • White wine strains 11 • Rosé wines 12 03 | BACTERIA 13 • Solo range 13 | Proud distributor 04 | CONTACT US 16 01 | INTRODUCTION For many years, Anchor has been at In 2020, Anchor Yeast will turn 97 We are proud of 97 years of the forefront of evolution, adapting and years old. As a supporter of Anchor changing to fulfil the needs and and our products, this means you have dedication to fermentation requirements of winemakers across been with us on a journey where excellence and providing the world. From creating the world’s together we have achieved many first hybrid wine yeast in the form of important milestones: VIN 13, to expanding our portfolio to products as unique as our • The first company in the Southern include more than just yeast, resulting country, South Africa. in changing from Anchor Yeast to Hemisphere to produce yeast. Anchor Oenology. With Anchor • 45 years since the South African Oenology we pride ourselves on wine industry used the first bringing you a portfolio of fermen- commercially produced Anchor tation solutions, including yeast, wine yeast. nutrients and bacteria. • In existence since 1923. • 16 years since the Anchor yeast Within our yeast portfolio we strive to became available in the inter- • Innovative yeast and have a real focused number of national wine industry. bacteria products for products, answering the need for not • VIN 13, the first hybrid wine yeast, quality wine production. just robustness, but also yeast strains turns 29 years old this year. that can assist winemakers in creating a specific sensory profile in the • The first ever interspecies hybrid, finished wine. From classical and Exotics Mosaic, celebrates 10 years hybrid strains, to yeast blends and the of iconic wine production. world’s first commercial interspecies • The first company in the world to hybrid, we have something for every introduce blends of both yeast and South Africa is unique, winemaker. bacteria. • As Anchor Yeast celebrates its 97th so are our products birthday, our products are available on 5 different continents and in 30 different countries. 2 | Anchor Oenology Harvest Guide 2020 02 | YEAST We create groundbreaking and unique yeasts. Let us do the same for your wine. EXOTICS ALCHEMY LEGACY First ever interspecies hybrid First ever scientifically First ever hybrid wine yeast wine yeast strain. formulated yeast blend. strain. The name Exotics now refer to a In order to increase wine The yeast strains in the Legacy range of products, representing complexity, the Alchemy range range include the most unique interspecies yeast has been created based on the well-known isolates and hybrids. hybrids for the creation of iconic synergistic interaction between They are all robust strains that wines. The Exotics range is dierent yeast strains. The can tolerate a wide range of responsible for creating portfolio caters for the produc- temperature and alcohol complex, beautiful, soft and tion of white, rosé and red wines, variables in order to ensure elegant wines of the highest delivering enhanced sophistica- complete, reliable fermenta- quality. These hybrids were tion and complexity, adding tions. In addition, these strains created to enhance the sensory mouthfeel and palate weight, in produce highly aromatic white, complexity, similar to the impact addition to aroma intensity. rosé and red wines. of non-Saccharomyces, but with the robustness to complete the fermentation. Groundbreaking innovation milestones 23 || Anchor Oenology Harvest BookGuide 2020 2020 ANCHOR YEAST EXOTICS The concept behind these unique hybrids is to provide you with all the benefits and complexity of a spontaneous fermentation, without the associated risks. Now Original & exciting Exotics will be known as a range of yeast strains, consisting of the world’s first interspecies hybrid, Exotics Mosaic, and more recently, the addition of Exotics Novello. Our yeast strains are as Exotics Mosaic Exotics Novello unique and special as A unique hybrid of S. cerevisiae and A unique hybrid of S. cerevisiae and S. paradoxus, created in South Africa. S. cariocanus, created in Australia. the wines they produce. Exotics Mosaic provides a steady Exotics Novello provides a steady fermentation rate in barrels and fermentation rate even at lower prefers at least 18°C fermentation fermentation temperatures of 15°C. INNOVATION MILESTONE temperature. • White wine: Fresh and fruity, with • White wine: Guava, granadilla, enhanced softness and high ester The world’s first interspecies hybrid wine grapefruit, tropical fruit salad and and thiol production. yeast strains. stone fruit aromas. • Rosé wine: Increased thiols with • Exotics Mosaic • Rosé wine: Tropical fruit profile with enhanced mouthfeel. • Exotics Novello intense mouthfeel. • Red wine: Full-bodied and aromatic, • Red wine: Fruity, violet and cocoa with red and black fruit and spicy aroma and flavours. aromas, as well as decreased green EXOTIC NOTES IN YOUR WINE characters. Enhance the benefits Aroma impact of Exotics Novello in Sauvignon blanc. • Complexity 5000 1600 ) • Mouthfeel L / 4000 T g 1200 h µ i • Palate weight ( o l s 3000 s r ( • Enhanced aroma profile e n t 800 s g e / • Complete fermentation 2000 L l ) y h t 400 Reduce the risks E 1000 0 0 • Stuck fermentation Commercial Commercial Exotics • Off-flavours yeast 1 yeast 2 Novello • Volatile acidity Ethyl esters (fruity and floral) Thiols (3MH, 3MHA and 4MMP) 4 | Anchor Oenology Harvest Guide 2020 ANCHOR YEAST ALCHEMY Magical process of transforming Anchor Yeast is the first wine yeast brand in the world to launch commercial yeast Creating synergy ... blends to enhance wine aroma based on the metabolic interaction between specific yeast strains present in the blend, rather than the cumulative eect of the You blend your wine and individual strains. Based on this research, in collaboration with the Australian Wine create art. We blend our Research Institute (AWRI), Anchor has developed four yeast blends for the yeast strains and create increased aromatic intensity, flavour and complexity of white and red wines. The Alchemy I, II, III and IV yeast blends are highly robust strains that can the exceptional. withstand the rigours and challenges of modern winemaking, including temperature, alcohol and sugar tolerance. INNOVATION MILESTONE The world’s first scientifically formulated Blend 1, 2 and 3 contain the exact same three yeast strains, wine yeast blends. with only the ratio of individual strains in the blend being dierent. For white wine: 4,0 • Alchemy I 3,5 • Alchemy II 3,0 2,5 For red wine: 2,0 • Alchemy III 1,5 • Alchemy IV 1,0 0,5 ALCHEMY NOTES IN YOUR WINE 0,0 • Fruity esters Green Dark Dried Confectionery Spicy Floral Red Citrus • Volatile thiols fruit fruit fruit fruit • Complexity Blend 1 Blend 2 Blend 3 • Intense red fruit 5 | Anchor Oenology Harvest Guide 2020 DEVELOPING THE ALCHEMY RANGE The development of the Alchemy range was based on the following steps: • Select and analyse the individual strains for their impact on the ethyl and 3-Mercaptohexan-1-ol acetate ester, thiol and monoterpene concentrations. 250% Total esters 2-Phenylethanol • Analyse a variety of blends for their impact on the wine profile. 200% • Above threshold 150% • Contributes complexity • Perfect the ratio of the individual strains in the blend. Terpenes 100% Isoamyl acetate 50% 0% ALCHEMY WINE YEAST BLENDS FOR WHITE WINES β-Damascenone 2-Phenylethyl acetate • Contributes fruitiness Alchemy I Alchemy II and aroma intensity β-Ionone Ethyl hexanoate • Above threshold • Fruity and floral esters. • Volatile thiols. • Contributes fruitiness • Tropical fruit aromas. • 3-MH, 3-MHA and 4-MMP. Isobutyl methoxypyrazine Ethyl lactate • Stable esters • Some volatile thiols. • Boxwood, passion fruit, grapefruit, Alchemy III Alchemy IV • Cold fermentation. gooseberry and guava aromas. • Very high alcohol tolerance. • Cold fermentation. • Very high alcohol tolerance. ALCHEMY WINE YEAST BLENDS FOR RED WINES Identifying individual strains capable of enhancing the ester and thiol concentration: Alchemy III Alchemy IV Isoamyl acetate (mg/L) 3-MHA (ng/L) Complexity (fruity, pear) Passion fruit • Rose, floral and fruity. • Significant production of esters and 8000 600 • Raspberry. terpenes. • Strawberry, cherry, raspberry, red- 450 • Decreased green methoxypyrazines. 6000 • Structure and body. currant and pomegranate. 300 • Longevity/stability of fruit aromas. 4000 150 • Decreased green methoxypyrazines 2000 0 • Round and smooth. 6 | Anchor Oenology Harvest Guide 2020 ANCHOR YEAST LEGACY Handed down from generation to generation Our yeast strains that help VIN 2000 VIN 13 you to create your legacy - • Barrel and tank fermented Char- • Cold fermentation of aromatic white always dependable and donnay, Chenin blanc and Viognier. wines. • High quality, full bodied wines with • Robust and aromatic: fresh and reliable, like family. good mouthfeel. fruity. • Enhances fresh pineapple, papaya, • Strong and fast fermentation. A yeast blend for intense grapefruit and citrus aromas. INNOVATION MILESTONE • Cold tolerant (10°C). A yeast blend for • Low temperature tolerance: tank • Extremely alcohol tolerant (17%) The world’s first hybrid wine yeast strain. and barrel suitability (12°C). • Red wine fermentations (sugar • Tropical citrus aromas. For white wine: exceeding 26°Balling) . • High alcohol tolerance and
Load more

Recommended publications
  • Late Harvest
    TASTING NOTES LATE HARVEST DESCRIPTION 2017 The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630, when the greatness of Oremus vineyard was first spoken of. Today, it is the one with greatest universal acclaim. The Tokaj region lies within the range of mountains in Northeast Hungary. Oremus winery is located at the geographical heart of this region. At harvest, bunches are picked several times a day but. Only those containing at least 50% of botrytis grapes, are later pressed, giving the noble rot a leading role. Late Harvest is an interesting coupage of different grape varieties producing an exceptionally well-balanced wine. Fermentation takes place in new Hungarian oak barrels (136- litre “Gönc” and 220-litre “Szerednye”) for 30 days and stops naturally when alcohol level reaches 12 %. Then, the wine ages in Hungarian oak for six months and sits in bottle for a 15-month ageing period. Late Harvest is a harmonious, fresh, silky wine. It is very versatile, providing a new experience in each sip. GENERAL INFORMATION Alcohol by volume - 11 % Sugar - 119 g/l Acidity - 9 g/l Variety - Furmint, Hárslevelü, Zéta and Sárgamuskotály Average age of vineyard - 20 years Vineyard surface area - 91 ha Planting density - 5,660 plants/ha Altitude - 200 m Yield - 1,300 kg/ha Harvest - 100% Hand-picked in 2-3 rounds from late September to early November 2017 VINEYARD CYCLE After the coldest January of the past decade, spring and summer brought average temperatures and precipitation in good dispersion. Mid-September rain allows the development of noble rot to spread in the vineyard, turning 2017 into one of the greatest vintages for sweet wine in the last decade.
    [Show full text]
  • Chamisal Vineyards Intern Training Manual
    i Chamisal Vineyards Intern Training Manual A Senior Project presented to the Faculty of the Agricultural Science California Polytechnic State University, San Luis Obispo In Partial Fulfillment of the Requirements for the Degree Bachelor of Agricultural Science by Nicole Adam October, 2013 © 2013 Nicole Adam ii Acknowledgements Chamisal Vineyard’s assistant winemaker played a large role in the composition of the Chamisal Vineyards Harvest Intern Training Manual. Throughout my employment at Chamisal Vineyards I have learned an enormous amount about the wine industry and winemaking in general. Working with Michael Bruzus on this manual was a great experience. He is a fantastic teacher and very patient supervisor. Although Mr. Bruzus recently resigned from his position at Chamisal, he will always be a part of the Chamisal Vineyards wine cellar family. iii Table of Contents Acknowledgements…………………………………………………………………. ii Table of Contents…………………………………………………………………… iii Chapter One: Introduction to Project…………………………………………….. 1 Introduction……………………………………………………………………. 1 Statement of the Problem……………………………………………………… 1 Importance of the Project…………………………………………………........ 2 Purpose of the Project…………………………………………………………. 2 Objectives of the Project……………………………………………………..... 3 Summary………………………………………………………………………. 3 Chapter Two: Review of Literature……………………………………………...... 4 Writing an Employee Training Manual……………………………………….. 4 Parts of an Employee Training Manual………………………………………... 5 OSHA Regulations…………………………………………………………….. 6 Cleaning Chemicals Commonly
    [Show full text]
  • Is Precision Viticulture Beneficial for the High-Yielding Lambrusco (Vitis
    AJEV Papers in Press. Published online April 1, 2021. American Journal of Enology and Viticulture (AJEV). doi: 10.5344/ajev.2021.20060 AJEV Papers in Press are peer-reviewed, accepted articles that have not yet been published in a print issue of the journal or edited or formatted, but may be cited by DOI. The final version may contain substantive or nonsubstantive changes. 1 Research Article 2 Is Precision Viticulture Beneficial for the High-Yielding 3 Lambrusco (Vitis vinifera L.) Grapevine District? 4 Cecilia Squeri,1 Irene Diti,1 Irene Pauline Rodschinka,1 Stefano Poni,1* Paolo Dosso,2 5 Carla Scotti,3 and Matteo Gatti1 6 1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via 7 Emilia Parmense 84 – 29122 Piacenza, Italy; 2Studio di Ingegneria Terradat, via A. Costa 17, 20037 8 Paderno Dugnano, Milano, Italy; and 3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy. 9 *Corresponding author ([email protected]; fax: +39523599268) 10 Acknowledgments: This work received a grant from the project FIELD-TECH - Approccio digitale e di 11 precisione per una gestione innovativa della filiera dei Lambruschi " Domanda di sostegno 5022898 - 12 PSR Emilia Romagna 2014-2020 Misura 16.02.01 Focus Area 5E. The authors also wish to thank all 13 growers who lent their vineyards, and G. Nigro (CRPV) and M. Simoni (ASTRA) for performing micro- 14 vinification analyses. 15 Manuscript submitted Sept 26, 2020, revised Dec 8, 2020, accepted Feb 16, 2021 16 This is an open access article distributed under the CC BY license 17 (https://creativecommons.org/licenses/by/4.0/).
    [Show full text]
  • Late Harvest Wine: CulVar SelecOn & Wine TasNg Late Harvest - ViCulture
    Late Harvest Wine: Culvar Selecon & Wine Tasng Late Harvest - Viculture • Le on vine longer than usual • Longer ripening period allows development of sugar and aroma • Berries are naturally dehydrated on the vine • Dehydraon increases relave concentraon of aroma, °Brix, and T.A. Late harvest wine – lower Midwest Les Bourgeois Vineyards 24 Nov 2008 - Rocheport, Missouri hp://lubbockonline.com/stories/121408/bus_367326511.shtm Desired characteriscs - of a late harvest culvar in Kentucky • Ripens mid to late season • Thick skin?? • Not prone to shaer • pH slowly rises • Moderate to high T.A. • High °Brix • Desirable aroma Late Harvest Culvars – for Kentucky Currently successful: • Vidal blanc • Chardonel ------------------------ Potenally successful: • Vignoles • Viognier • Rkatseteli • Pe1te manseng Late Harvest Vidal blanc Benefits • High T.A. • Thick cucle • Later ripening Suscepble to: • sour rot • Powdery & Downey Vidal blanc • Early season disease control especially important Vidal blanc Late Harvest Vidal blanc – Sour rot • Bunch rot complex • May require selecve harvest Late Harvest Vignoles • High acidity • High potenal °Brix • Aroma intensity increases with hang me ----------------------------- • Prone to bunch rot • Low yields Late Harvest Vignoles Late Harvest Vignoles Quesonable Late Harvest Culvars – for Kentucky Currently unsuccessful: • Chardonnay • Riesling • Cayuga white • Villard blanc • Traminee Tricky Traminee Tricky Traminee • Ripens early • Thin skin • Berry shaer • pH quickly rises • Low T.A. • Low °Brix #1- Late Harvest Vidal blanc Blumenhof Winery – Vintage 2009 32 °Brix @ harvest 12.5% residual sugar 10.1% alcohol #2- Late Harvest Vignoles Stone Hill Winery – Vintage 2010 34 °Brix @ harvest 15% residual sugar 11.4% alcohol #3- Late Harvest Vignoles University of Kentucky – Vintage 2010 28 °Brix @ harvest 10% residual sugar 10.4% alcohol #4- Late Harvest Seyval blanc St.
    [Show full text]
  • Keys to Grape Sampling in This Issue Lindsay Jordan, UCCE Madera, Merced & Mariposa  Keys to Grape Sampling I Spent Many Hours Walking Down Independently
    August/September 2015 Keys to Grape Sampling In This Issue Lindsay Jordan, UCCE Madera, Merced & Mariposa Keys to Grape Sampling I spent many hours walking down independently. Grape Maturity and vineyard rows in the early Raisin Quality Samples should never be taken morning hours collecting grape from vines at the end of a row or samples as a winery intern. At Factors Affecting Red the rows at the edge of the Grape Coloration the time, I focused on getting my vineyard, since these vines can job done – collecting samples County Updates sometimes ripen more quickly from each vineyard block, than the rest of the vineyard Vineyard Spotlight: measuring the sugar and acid, block and this “edge effect” will Esca and reporting these values not represent your vineyard promptly to the vineyard Upcoming Events block. managers and winemakers, but I didn’t appreciate how important All sugar sampling should occur in avoid this by crushing the berry grape sampling was to the entire the cool morning, because sample in a clear plastic bag harvest operation. Every grower sampling in the heat of the day and visually checking there are knows that getting an accurate, can yield artificially high sugar no intact berries left or you can representative sample of fruit in values that will not represent the use a food mill, a piece of order to track ripening and plan actual sugar at harvest. kitchenware commonly used in for harvest is critical, but this is Sampling should be postponed if canning to separate fruit skin not an easy thing to do.
    [Show full text]
  • 2018 Veraison to Harvest #9
    VERAISON TO HARVEST Statewide Vineyard Crop Development Update #9 November 9, 2018 Edited by Tim Martinson and Chris Gerling The 2018 Growing and Winemaking Season in Review Morning clouds rise over Boundary Breaks Vineyard on Seneca Lake Photo by Tim Martinson I come to bury 2018, not to praise it. I mean, yuck. It’s Not the Heat, It’s the New York agriculture presents challenges every sea- Humidity. And the Rain. And son, but this one bordered on ridiculous. the Clouds. And the Fruit The past 15 years have brought everything from dev- astating winter freeze events to superstorms, but this Flies. is the year that many around the state are calling their most challenging ever, and these aren’t even the folks Chris Gerling who were hit with seven inches of rain over two hours Enology Extension Associate Cornell Enology Extension Program in August. I don’t have the heart to ask those people about the season, like I wouldn’t ask Mary Todd Lin- Climate charts and figures by coln how she liked the play. Hans Walter-Peterson For everyone except the north country, there was hu- Viticulture Extension Associate midity, rain and rot; the north country had humidity Finger Lakes Grape Program and a drought. We know that our winemakers have Additional observations by members of the plenty of tricks up their sleeves—it’s just that 2018 called for extra sleeves. Cornell Extension Enology Laboratory Advisory Council Winter. According to our bud mortality tracking, the 2017-2018 winter was not particularly dangerous for grapes. There was one period in January where Lake Erie and the Finger Lakes got cold enough to reach the 10% threshold for primary bud damage on some vari- eties, but for the most part temperatures stayed above zero Fahrenheit.
    [Show full text]
  • Beyond the Traditional NDVI Index As a Key Factor to Mainstream the Use of UAV in Precision Viticulture Alessandro Matese* & Salvatore Filippo Di Gennaro
    www.nature.com/scientificreports OPEN Beyond the traditional NDVI index as a key factor to mainstream the use of UAV in precision viticulture Alessandro Matese* & Salvatore Filippo Di Gennaro In the last decade there has been an exponential growth of research activity on the identifcation of correlations between vegetational indices elaborated by UAV imagery and productive and vegetative parameters of the vine. However, the acquisition and analysis of spectral data require costs and skills that are often not sufciently available. In this context, the identifcation of geometric indices that allow the monitoring of spatial variability with low-cost instruments, without spectral analysis know-how but based on photogrammetry techniques with high-resolution RGB cameras, becomes extremely interesting. The aim of this work was to evaluate the potential of new canopy geometry- based indices for the characterization of vegetative and productive agronomic parameters compared to traditional NDVI based on spectral response of the canopy top. Furthermore, considering grape production as a key parameter directly linked to the economic proft of farmers, this study provides a deeper analysis focused on the development of a rapid yield forecast methodology based on UAV data, evaluating both traditional linear and machine learning regressions. Among the yield assessment models, one of the best results was obtained with the canopy thickness which showed high performance with the Gaussian process regression models (R2 = 0.80), while the yield prediction average accuracy of the best ML models reached 85.95%. The fnal results obtained confrm the feasibility of this research as a global yield model, which provided good performance through an accurate validation step realized in diferent years and diferent vineyards.
    [Show full text]
  • Birth of Terroir Wines Harvest Notebook 2020 Climatology of the 2020 Vintage
    Birth of terroir wines Harvest notebook 2020 Climatology of the 2020 vintage 1. A mild winter The very mild temperatures at the beginning of winter heralded an early vintage. With the warming of the soil, the budburst took a head start. The first buds came out ho- mogeneously in mid-February. 2. A rainy spring Rainfall was extremely heavy from mid-April to mid-May, making this the wettest pe- riod in twenty years. In pre-flowering, these conditions, combined with mild tempera- tures, created strong pressure from mildew and complicated the soil work. 3. A dry and warm summer Almost two months without rainfall followed one another from the end of June to mid-August, with high temperatures. Water stress in the vineyard remained mo- derate before the closure of bunches, thanks to the winter and spring recharging of the soil with water, especially on our clay soils. Our white grape varieties, Sauvi- gnon and Semillon, were harvested at the end of August, almost a week in advance. 4. The return of the rain during the harvest September is marked by dry weather conditions with very high temperatures for the first fifteen days. After the beginning of the Merlot harvest, rain sett- led down durably around the 22nd. The sanitary state of the vineyard being good, we were able without concern to harvest between the raindrops. The rain was beneficial to our very concentrated grapes which were able to gain in fresh- ness. At the end of September, it was the turn of the Cabernets to be picked. 5.
    [Show full text]
  • Harvest Parameters
    HARVEST PARAMETERS Determining when to harvest is often one of the grapegrower’s biggest challenges. Traditionally, there are three parameters that can be measured objectively: °Brix (indicates approximate sugar level, measured by a refractometer); juice pH, measured by a pH meter; and titratable acidity (TA). It is important that measurements be taken on a representative sample. Take at least 100 berries, randomly selected from vines of the same cultivar, from several different locations in the vineyard. Place them in a zip-closed plastic bag, crush the berries and extract a sample of the juice to test for °Brix, pH and TA. Suggested levels for white wine grapes: °Brix – 18 to 22 pH – 3.2 to 3.0 TA – 0.8 to 1.2 Suggested levels for red winegrapes: °Brix – 21 to 24 pH – 3.4 to 3.5 TA – 0.6 to 1.2 For grapes that become “foxy” or lose their acidity at high °Brix, such as ‘Edelweiss’, it is recommended to harvest the fruit considerably earlier, e.g., 13.5 to 15 °Brix (where legal, chaptalization – adding of sugar – may enable a suitable alcohol level to be achieved). Winery personnel (the winemaker) may dictate that harvest take place when the grape parameters vary significantly from those noted above. Experienced winemakers often base their harvest timing preferences on past experience, especially the taste of the juice, which may provide them with a particular wine style that they prefer. Flavors, and other characteristics of a given cultivar may also influence harvest timing. Timing of harvest may be accelerated by bird, insect or disease pressure – damaged grapes do not make good wine.
    [Show full text]
  • Post-Harvest Vineyard Management
    Texas A&M AgriLife Extension Service Viticulture & Enology Post-Harvest Vineyard Management The post-harvest period up to leaf -fall is so important to lay the foundation for grape quality and yield success next season. It is a principal time for restoration of carbohydrate and mineral nutrient reserves. The early season development of the grapevine from budburst until flowering requires mineral nutrients and carbohydrates from the roots, trunk and arms where they are stored as reserves. As leaves are the main source of carbohydrate production via photosynthesis, they need to remain healthy, well hydrated and fully functional after harvest. This means that care should be taken to minimize leaf loss due to water stress, pests and fungal diseases and machine harvesting until the leaves naturally senesce and fall. IRRIGATION Vines should be watered normally during the autumn in order to ensure adequate leaf function for the remainder of the season for normal restoration of carbohydrate and mineral nutrient reserves. In general, minerals are acquired from the soil but in autumn significant amounts move from the leaves to the roots and woody parts of the grapevine before the leaves fall. A healthy, functional, hydrated leaf canopy is important for continuity of transpiration and photosynthesis on which mineral nutrient uptake depends. Irrigation in the winter during dormant season might be necessary in the absence of rainfall events. In fact, grapevines develop and expand their root system during this period. To allow this process to occur, the soils must be maintained in relatively moist conditions. To do: Maintain the grapevines in a non-deficit water status (root-zone at close to field capacity).
    [Show full text]
  • Demeter Biodynamic® Processing Standard
    DEMETER Processing Guidelines 07 17 ! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! DEMETER&ASSOCIATION,&INC.& BIODYNAMIC®&PROCESSING&STANDARD& ! ! ! ! & Paradise!Springs!Dairy!Farm!•!Victor,!Idaho! ! ! 6735!SW!Country!Club!Drive,!Suite!104 Corvallis,!OR!!97333! 541I929I7148!phone! [email protected]! www.demeterIusa.org! ! July!2017! Page 1 of 64 _____________________________________________________________________________________ Demeter Association, Inc. DEMETER Processing Guidelines 07 17 ! TABLE&OF&CONTENTS&& ! INTRODUCTION&7777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777&&6! ! GENERAL&GUIDELINES77777777777777777777777777777777777777777777777777777777777777777777777777777777777777777&7&6! ! I.&&FRUIT&AND&VEGETABLE&PRODUCT&7777777777777777777777777777777777777777777777777777777777777777777777&11! & ! 1.1!!Fruit!products!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!11! ! 1.2!!Vegetable!products,!including!potatoes!IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII!15! ! II.&&NUTS,&SEEDS,&AND&KERNELS&&7777777777777777777777777777777777777777777777777777777777777777777777777777&17& ! ! ! 2.1!!General!IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII!17! ! 2.2!!Ingredients!!IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII!17! ! 2.3!!Processing!!IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII!17!
    [Show full text]
  • Harvest/Crushpad Safety
    Harvest/Crushpad Safety Harvest/Crushpad Safety For the wine industry there are two main sections of the Washington Administrative Code (WAC) that apply. 296-307 for Agriculture and 296-800 for General Industry. Most wineries fall under General Industry so that is the focus of this outline. Definition: Harvest and crushpad safety applies primarily to wineries that receive grapes for processing into wine. Safety practices encompass grape delivery trucks, unloading grapes from trucks (in small bins for unloading by a forklift, or large hoppers which are unloaded by cranes), dumping grapes into a receiving auger, sorting and destemming operations, equipment set up and cleaning, subsequent fermentation and pressing operations. Crushpad safety includes precautions to ensure safety of vehicular and pedestrian traffic from either winery employees (temporary or permanent) or visitors to the winery. Exemptions: While some wineries receive juice for processing into wine, many of the safety hazards listed in #3 below still apply. Regulatory Summary (with emphasis on application for wineries covered under General Industry): Numerous regulations apply to harvest and crush pad safety, and depends on each winery’s specific crush/fermentation operations. 1. Receiving grapes and subsequent crush/fermentation operations can present a number of safety challenges for wineries, especially with the possible presence of volunteer and/or temporary workers. 2. Wineries should address their winery-specific crush practices, safety requirements, and crush safety
    [Show full text]