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PROCEEDINGS OHIO ••WI SHOR 1985 OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER WOOSTER, OHIO This page intentionally blank. CONTENTS CLEANING AND SANITIZING OF WINERY EQUIPMENT Dan Robinson & Susan Read .......•....•..•...•......•..••..•.. 1 BREEDING GRAPES FOR COLD HARDINESS AND QUALITY James N. Moore . • . • . • . • • . • . • . • . • . • . • 3 AN OVERVIEW OF ENOLOGICAL RESEARCH IN CALIFORNIA Ra 1 ph Kunkee ........••.•.•....•...••.•.•••.•...••.•........•• 7 GRAPE PHYLLOXERA: AN OVERVIEW OF NEW CONCERN WORLDWIDE Roger N. Williams & Daniel M. Pavuk ........••••.•...•..•••... 11 STEPS TO PRODUCING HIGH QUALITY LABRUSCA WINES Daniel Robinson .............•...•.....••...•.•.....•..•.•.... 16 PRINCIPLES OF SULFUR DIOXIDE ADDITION Jim-Wen R. Liu &James F. Gallander ..•.•.•.••......•.•••...•. 21 VINEYARD MECHANIZATION - IT'S EFFECT ON YIELD AND QUALITY Justin R. Morris ................•.•...•..••.•.........•...... 26 AN UPDATE ON FEDERAL RULES AND REGULATIONS PERTAINING TO·WINES Renee Romberger Breen ...............•..............••...•.••• 36 EVALUATION OF AN ELECTRONIC BLACK ROT DISEASE PREDICTOR IN COMMERCIAL GRAPE VINEYARDS M.A. Ellis, L.V. Madden, & L.L. Wilson ....................... 41 WHITE WINE QUALITY AS INFLUENCED BY MUST CLARIFICATION James F. Gallander .................••...•..•.....•..••••••.•. 45 SOURCE-SINK RELATIONSHIPS IN THE GRAPEVINE Marti n L . Ka p s .................•..••...••••••.••.•...•...•.•• 48 RESULTS OF PRESERVING FRESHLY PRESSED GRAPE JUICE R.R. Breen, K.L. Wilker, J.F. Gallander & J.F. Stetson .•...•• 55 NEW APPROACHES TO WHITE TABLE WINE PRODUCTION Ra 1ph Kunkee .....•....•......•....•.••••••..••.....••.•.••..• 64 OVERVIEW OF VITICULTURE AND GRAPE UTILIZATION RESEARCH AT THE UNIVERSITY OF ARKANSAS Justin R. Morris ........•..........•......•.•.......•......•• 67 AN OVERVIEW OF WINERY SANITATION Susan Read .....•.••.....•...........•...•.•.•....•••......•.• 84 THE DEVELOPMENT OF AN INTEGRATED PEST t~NAGEMENT PROGRAM FOR OHIO VINEYARDS Daniel M. Pavuk & Roger N. Williams •.•..•........•......•...• 92 GRAPE CULTIVAR RESEARCH G. A. Cahoon ....................................•...••......•. 94 PREFACE Approximately 150 persons attended the 1985 Ohio Grape-Wine Short Course, which was held at the Fawcett Center for Tomorrow, The Ohio State University, Columbus, Ohio, on February 18-20. Those attending were from 10 states not including Ohio and represented many areas of the grape and wine industry. This course was sponsored by the Department of Horticulture, The Ohio State University in cooperation with Ohio Agricultural Research and Development Center, Ohio Cooperative Extension Service, Ohio Wine Producers Association, and Ohio Grape Industries Committee. All publications of the Ohio Agricultural Research and Development Center are available to all on a nondiscrimdnatory basis without regard to race, color, national origin, sex, or religious affiliation. 10/85-lM CLEANING AND SANITIZING OF WINERY 1:!12UIPMENT Dan Robinson & Susan Read Widrrer 's Wine Cellars, Naples, NY Canandaigua Wine Co., Canandaigua, NY No matter the size of a winery, good manufacturing practices pertain to all. The following areas are a must for everyone in order to have an effective sanita­ tion program. Harvesting Equiprrent should be cleaned with high pressure fresh water. Mechanical harvesters should be hosed down at the end of each day's picking. Bins should be hosed dc:Mn at the crushing station irmrediately after being dumped. Where fruit is to remain in the bins for an extended period of time, a dilute chlorine (15 ppn) rinse is also a good idea. Crushers and presses should be washed free of all visible debris at the end of each day. All stems and pomace should be removed from the processing area to avoid build-up of fruit flies. If switching from high color reds to whites, the press cloths and working surfaces should be bleached out with strong chlorine solutions--about .5% chlorine. Pumps should be flushed and drained after each use. Sanitation is incor­ porated with the lines and hoses. Lines, Hoses, and Non-Wood Tanks should be cleaned with 3% caustic soda solu­ tions and rinsed with dilute chlorine. Circulation through the lines is suffi­ cient, but high pressure tank washers are useful for tanks too large to scrub. The caustic solution can generally be re-used until it loses its slippery feel. A precautionary filter to eliminate grit from damaging tank washers should be instal­ led between the Pl.lf!P and the washer. Floors should be swept to remove large debris and then can be kept clean with immediate flushing with fresh water and scrubbing with dilute chlorine solutions. Where heavy stains persist, high pressure spray of caustic/chlorine mixtures is ef­ fective in cleaning concrete. HTH is not an abrasive cleanser and is very expen­ sive if used as such. It should be dissolved and the solution used. Direct sprin­ kling of the product and hosing can cause particles to cling to stainless steel and corrode it severely. Avoid puddles by using a squeegee or wet/dry vacuum cleaner. Heat Changers for chilling juices or fermenting wines are rapidly scaled with tartrates. A 3% caustic wash at the end of each shift, or whenever operating pres­ sures rise, will rapidly remove the tartrates. This is inportant because they act at insulation and decrease the efficiency of the chilling. Centrifuges can be ignored because no one presently owns one. Diatomaceous Earth Filters with polypropolene cloths can be cleaned and sterilized without being removed from the plates, a laborious task, by circulating 3% caustic soda through them, then sterilizing with so2;citric acid solution. We generally use five pounds of citric acid per 1,000 gallons and 200 ppm so2• The outside of the cloths do not get cleaned arrl can be rooldy and acetic. They can be washed with fresh water and sprayed with chlorine solutions. 1 Wooden Storage Tanks can be cleaned with tank washers using "the winery special", a solution of 20% concentration of 90% sodium carbonate (soda ash) and 10% sodium hydroxide (caustic soda). After cleaning low pH so2 solutions at 200 ppm S02 will preserve the tank if it is kept completely full. The low pH is in­ sured oy either adding liquid so2 to the wat~r or a rrdxture of citric acid and potassium metabisulfite. Chlorine, as a strong oxidizing agent, is not recommended for wood. On tank exteriors it can be used for killing molds and can be followed with a spray of Quaternary Amine sanitizers on the exterior only for a residual fungicidal effect. The "O'Sullivan" preparations do work, rut it is irrportant that the surface be very clean before application. Linseed oil is great mold food, don't use it. Small barrels can be stored by burning sulfur strips inside until all oxygen is consumed. Be careful to have a cup under the hanger to catch drips. Bottling Sheet Filters should be kept clean and free of deposits that may har­ bor microorganisms. When packed with pads, the filters may be maintained overnight with a strong citric acid (50 lb/100 gal) and 200 ppm so2 solution inside the fil­ ter and lines. This can be flushed out with fresh water and saved for the next night. The water can then be pushed out with the wine. When the pads are blocked, a 3% caustic solution is circulated through the lines for about 20 minutes. This solution can also be saved and re-used. It breaks down the pads, rut they are to be thrown out anyhow. It loosens soil on the plates so that when the filter is opened the soil can be removed with light scrubbing and washed down with fresh water. Bottling Tanks rarely need high pressure soil removal because they contain only clean wine. They should be washed with spray balls using warm water im­ mediately after emptying. They can then be rinsed with a dilute solution (15 ppm chlorine) of sodium hypochlorite, drained and left open. Membrane Filters and Fillers can be kept clean by hot water only if it is used for sterilization before starting operations and flushed clean at the end of each day. We use 190 degree water for about 25 minutes each morning to sterilize and for about 5 minutes to clean up at the end of each day. If these filters are to be stored for a period, a "packing solution" of approximately two pounds citric acid and five ounces sorbic acid to 50 gallons water can be used. During each break, we spray the filler spigots with a 25 ppm Iodophore spray from a squirt bottle. This is allowed to drop off during the break and not washed before beginning bottling again. We find no residues in even the first bottle filled after the break because the amount used is so small. All Processing Buildings should be kept clean and free of debris or standing water. If fruit flies develop, they can be controlled with fogging using pyreth­ rins, a food-grade insecticide. Keep in mind the safety of the worker. Some of the chemicals used can be dan­ gerous if rrdsused. Proper instruction on making and disposal of cleaning solutions is a must. Provide proper equipment such as gloves, boots and goggles. And by all means, reinforce your program with regular inspections and positive attitudes. 2 BREEDING GR\PES FOR COLD HARDINESS AND QUALITY James N. Moore Department of Horticulture & Forestry University of Arkansas Fayetteville, Arkansas The rr:ost important grape sp:cies in the world, Vi tis vinifera L., is believed to have originated in the region between the Black and Caspian Seas. In its early evolution in this region, and later around the Mediterranean region, it experienced 1i ttle selection pressure for cold tolerance. Most rrodern culti vars of V. vinifera will be injuroo by tercperatures lower than -20°C, even for a short period"-of tiJ:IE. 'I'hi s cola sensi ti vi ty of derivatives of V. vini fer a offers a great challenge to breeders attempting to develop grape cultivars for-colder regions of the world, since V. vinifera is the standard of quality for both fresh fruit and wine. While cultivar:s of V. vinifera proved to be well adapted to areas of California, atten:pts by early colonists to grow vinifera grapes in eastern North .A.rrerica failed.

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