DOCSLIB.ORG

Kalendář Pro Vinohradníky a Vinaře Vydal: © 2019 Ústřední Kontrolní a Zkušební Ústav Zemědělský, Hroznová 2, Brno, Www

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kalendář Pro Vinohradníky a Vinaře Vydal: © 2019 Ústřední Kontrolní a Zkušební Ústav Zemědělský, Hroznová 2, Brno, Www 2020 Kalendář pro vinohradníky a vinaře Vydal: © 2019 Ústřední kontrolní a zkušební ústav zemědělský, Hroznová 2, Brno, www. ukzuz.cz Vydáno za podpory Vinařského fondu ČR Redakční úprava: © Rostislav Gruna, Miroslav Račický Fotografie: Martin Něnička, Jarmila Neuwirthová, Miroslav Račický Tisk: GILL s.r.o., Hapalova 42a, 621 00 Brno Kalendář pro vinaře je tištěn s finanční podporou Vinařského fondu ČR Přehledný kalendář 2020 Leden Únor Březen Duben Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne 15234 1 2 1 12245 6 7 8 9 10 11 12 3456789 2345678 678910 11 12 13 14 15 16 17 18 19 10 11 12 13 14 15 16 9101112131415 1314 15 16 17 18 19 20 21 22 23 24 25 26 17 18 19 20 21 22 23 16 17 18 19 20 21 22 20 21 22 23 24 25 26 27 28 29 30 31 24 25 26 27 28 29 23 24 25 26 27 28 29 27 28 29 30 30 31 Květen Červen Červenec Srpen Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne 132 1234567 12345 1 2 45678 910 8 9 10 11 12 13 14 61278 91011 3456789 11 12 13 14 15 16 17 15 16 17 18 19 20 21 13 14 15 16 17 18 19 10 11 12 13 14 15 16 18 19 20 21 22 23 24 22 23 24 25 26 27 28 20 21 22 23 24 25 26 17 18 19 20 21 22 23 25 26 27 28 19 30 31 29 30 27 28 29 30 31 24 25 26 27 28 29 30 31 Září Říjen Listopad Prosinec Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne 12 3 4 56 1234 1 12 3 4 56 78910111213 567891011 2345678 7 8 910111213 14 15 16 17 18 19 20 12 13 14 15 16 17 18 9101112131415 14 15 16 17 18 19 20 21 22 23 24 25 26 27 19 20 21 22 23 24 25 1617 18 19 20 21 22 21 22 23 24 25 26 27 28 29 30 26 2728 29 30 31 23 24 25 26 27 28 29 28 29 30 31 30 Přehledný kalendář 2021 Leden Únor Březen Duben Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne 132 1234567 1234567 1 2 3 4 45678910 8 9 10 11 12 13 14 8 9 10 11 12 13 14 51167 89 10 11 12 13 14 15 16 17 15 16 17 18 19 20 21 15 16 17 18 19 20 21 12 13 14 15 16 17 18 18 19 20 21 22 23 24 22 23 24 25 26 27 28 22 23 24 25 26 27 28 19 20 21 22 23 24 25 25 26 27 28 29 30 31 29 30 31 26 27 28 29 30 Květen Červen Červenec Srpen Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne 12 12 3 4 56 1234 1 34567 89 78910111213 5678910 11 2345678 10 11 12 13 14 15 16 14 15 16 17 18 19 20 12 13 14 15 16 17 18 9101112131415 17 18 19 20 21 22 23 21 22 23 24 25 26 27 19 20 21 22 23 24 25 16 17 18 19 20 21 22 24 25 26 27 28 29 30 28 29 30 26 27 28 29 30 31 23 24 25 26 27 28 29 31 30 31 Září Říjen Listopad Prosinec Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne Po Út St Čt Pá So Ne 12345 123 1234567 12345 6 7 8 9 10 11 12 45678910 8 9 10 11 12 13 14 6 7 8 9 10 11 12 13 14 15 16 17 18 19 11 12 13 14 15 16 17 15 1617 18 19 20 21 13 14 15 16 17 18 19 20 21 22 23 24 25 26 18 19 20 21 22 23 24 2223 24 25 26 27 28 20 21 22 23 24 25 26 2728 29 30 25 26 27 28 29 30 31 29 30 27 28 29 30 31 Přehled některých důležitých termínů* Žádost / hlášení Kontakt Žádost / hlášení Kontakt 1. ledna první den podávání žádosti pro povolení nové ÚKZÚZ 1. srpna první den podávání prohlášení o zásobách ÚKZÚZ výsadby vinic vinařských produktů k 31. 7. 2020 15. ledna poslední den podání prohlášení o sklizni a prohlášení ÚKZÚZ 15. srpna poslední den podání žádosti o podporu propagace Vinařský fond produkci z Vinařského fondu 25. ledna poslední den podání výkazu o produkci vína a ploše Vinařský fond vinic pro odvod do Vinařského fondu – odvod 31. srpna poslední den podání žádosti o poskytnutí podpory SZIZ za IV. čtvrtletí 2020 v rámci dotačního titulu„Investice“ (SOT s vínem) 31. ledna poslední den podání dokladů o pořízení investice SZIF 10. září poslední den podání prohlášení o zásobách ÚKZÚZ (daňový doklad + doklad o úhradě) při žádosti vinařských produktů k 31. 7. 2020 o podporu na investice z roku 2019 25. října poslední den podání výkazu o produkci vína Vinařský fond 15. února poslední den podání žádosti o podporu propagace Vinařský fond a ploše vinic pro odvod do Vinařského fondu – z Vinařského fondu odvod za III. čtvrtletí 2020 28. února poslední den podávání žádostí pro povolení nové ÚKZÚZ výsadby vinic 1. listopadu první den podávání prohlášení o sklizni a o produkci ÚKZÚZ 25. dubna poslední den podání výkazu o produkci vína a ploše Vinařský fond 11. listopadu Svátek vinařů vinic pro odvod do Vinařského fondu – odvod za I. čtvrtletí 2020 31. prosince poslední den podání výkazu o produkci vína a ploše Vinařský fond vinic pro odvod do Vinařského fondu – odvod 30. dubna poslední den podání žádosti o uznání podnožové ÚKZÚZ za plochu vinic za rok 2020 a selektované vinice 30. dubna poslední den podání žádosti o uznání sazenic révy ÚKZÚZ Další informace o podání zjistíte na www.registrvinic.cz 31. května poslední den podání oznámení o realizaci opatření SZIF v rámci Restrukturalizace a přeměny vinic Připadne-li konec lhůty na sobotu, neděli nebo svátek, je posledním dnem lhůty nejbližší příští pracovní den. 25. července poslední den podání výkazu o produkci vína a ploše Vinařský fond vinic pro odvod do Vinařského fondu – odvod * Termíny mohou být v průběhu roku dotčeny změnou legislativy a předpisů. za II. čtvrtletí 2020 Celoročně podávané žádosti a hlášení* Druh hlášení Termín Komu Druh hlášení Termín Komu Žádost o registraci vinice do 30 dnů ÚKZÚZ Oznámení o zahájení a ukončení nejpozději v den ÚKZÚZ – pouze od provedení prodeje sudového vína zahájení a ukončení prostřednictvím v provozovnách Registru Oznámení o provedení změny do 30 dnů ÚKZÚZ na vinici od provedení Hlášení o obohacování (zvyšování 48 hodin před SZPI přirozeného alkoholu) obohacováním Žádost o povolení pro novou od 1. ledna ÚKZÚZ výsadbu vinic do 28. února Žádost o zatřídění vína celoročně SZPI Oznámení úmyslu vyklučení vinice v období 90 až 30 dnů ÚKZÚZ Oznámení o sestupnění vína nejpozději následující ÚKZÚZ před zahájením klučení pracovní den v elektronické podobě Žádost o povolení pro opětovnou celoročně ÚKZÚZ výsadbu vinic Hlášení o zvyšování nebo snižování nejpozději druhý den SZPI obsahu kyselin po zvyšování nebo snižování Žádost o převod práv na výsadbu celoročně ÚKZÚZ na povolení Hlášení o slazení vína 48 hodin před dnem SZPI provedení úkonu Prohlášení o zahájení, přerušení nejpozději v příslušný den ÚKZÚZ nebo ukončení výroby Hlášení o dovozu vína ÚKZÚZ – pouze prostřednictvím Oznamovací povinnost pro nebalené nejpozději do 12 hodin ÚKZÚZ – pouze Registru víno, vinné hrozny čerstvé, jiné než po příchodu prostřednictvím stolní hrozny, mošt, rekti kovaný Registru moštový koncentrát a rmut přepravených z jiného členského státu Evropské unie nebo ze třetí země Adresář Ministerstvo zemědělství Ústřední kontrolní a zkušební Státní zemědělský a intervenční fond Těšnov 17, 117 05 Praha 1 ústav zemědělský Ve Smečkách 33, 110 00 Praha 1 Telefon: 221 811 111 Hroznová 2, 656 06 Brno Telefon: 222 871 871 Fax: 224 810 478 Telefon: 543 548 111 Fax: 222 871 765 e-mail: [email protected] Fax: 543 211 148 e-mail: [email protected] www.eagri.cz e-mail: [email protected] www.szif.cz www.ukzuz.cz Státní zemědělská a potravinářská inspekce Vinařský fond Národní vinařské centrum, o.p.s. Květná 15, 603 00 Brno Žerotínovo náměstí 3, 601 82 Brno Sobotní 1029, 691 42 Valtice Telefon: 543 540 111 Telefon: 541 652 471-3 Tel./fax: 519 352 072 Fax: 543 540 202 Fax: 541 652 475 e-mail: [email protected] e-mail: [email protected] e-mail: [email protected] www.vinarskecentrum.cz www.szpi.gov.cz www.vinarskyfond.cz Svaz vinařů České republiky Vinařská asociace ČR EKOVÍN – Svaz integrované a ekologické Žižkovská 1230, P.O.BOX 34, 691 02 Velké Bílovice Chalůpky 1, 691 01 Moravský Žižkov produkce hroznů a vína Telefon: 519 346 495 e-mail: [email protected] Tomanova 18, 613 00 Brno Fax: 519 348 980 www.vinarskaasociace.cz tel.: 548 217 900 e-mail: [email protected] e-mail: [email protected] www.svcr.cz www.ekovin.cz Vinařské oblasti a podoblasti v České republice Zdroj: Ústřední kontrolní a zkušební ústav zemědělský Vodítko (1) Pokud výrobce oznámil zahájení výroby, má v každém případě Povinnosti vinohradníků, vinařů, obchodníků s hrozny, rmutem, moštěm povinnost podávat každoročně prohlášení o produkci a prohlášení o zásobách.
Load more

Recommended publications
  • BULLETIN No, 48
    TEXAS AGRICULTURAL EXPERIMENT STATIONS. BULLETIN No, 48 . t h e : i POSTOFFICE: COLLEGE STATION, BRAZOS CO., T E X A S. AUSTIN: BEN C. JONES & CO., STATE PRINTERS 1 8 9 8 [ 1145 ] TEXAS AGRICULTURAL EXPERIMENT STATIONS. OFFICERS. GOVERNING BOARD. (BOARD OF DIRECTORS A. & M. COLLEGE.) HON. F. A. REICHARDT, President..................................................................Houston. HON. W . R. CAvITT.................................................................................................. Bryan. HON. F. P. HOLLAND............................................................................................... Dallas. HON. CHAS. ROGAN .......... ............................................................................Brown wood. HON. JEFF. JOHNSON............................................................................................... Austin. HON. MARION SANSOM................................•.......................................................Alvarado. STATION STAFF. THE PRESIDENT OF THE COLLEGE. J. H. CONNELL, M. SC......................................................................................... Director. H. II. HARRINGTON, M . SC'..................................................................................Chemist. M. FRANCIS, D. V . M ...................................................................................Veterinarian . R. H. PRICE, B. S ....................................................................................... Horticulturist. B. C. PITTuCK. B. S. A..................................................................................Agriculturist.
    [Show full text]
  • Our Native Grape. Grapes and Their Culture. Also Descriptive List of Old
    GREEN MOUNTAIN, Our Native Grape. Grapes and Their Culture ALSO DESCRIPTIVE LIST OF OLD AND NEW VARIETIES, PUBLISHED BY C MITZKY & CO. 1893- / W. W. MORRISON, PRINTER, 95-99 EAST MAIN STREET ROCHESTER, N. Y. \ ./v/^f Entered according to Act ot Congress, in the year 1893, by C. MITZKY & CO., Rochester, N. Y., in the office of tlie Librarian of Congress, at Washington, 1). C. ALL RIGHTS RESERVED. :.^ ^ 5 •o •A ' * Introduction. RAPE GROWING is fast becoming a great industry. Its importance is almost incalculable, and it should re- ceive every reasonable encouragement. It is not our intention in this manual, ' OUR NATIVE GRAPE," to make known new theories, but to improve on those already in practice. Since the publication ot former works on this subject a great many changes have taken place ; new destructive diseases have ap- peared, insects, so detrimental to Grapevines, have increased, making greater vigilance and study neces- sary. / New varieties of Grapes have sprung up with great rapidity Many labor-saving tools have been introduced, in fact. Grape culture of the present time is a vast improvement on the Grape culture of years ago. The material herein contained has been gathered by the assistance of friends all over the country in all parts of the United States, and compiled and arranged that not alone our own ex- perience, but that of the best experts in the country, may serve as a guide to the advancement of Grape culture. We have spared neither time or expense to make this work as complete as possible. With all our efforts, however, we feel compelled to ask forbearance for our shortcom- ings and mild judgment for our imperfections.
    [Show full text]
  • Sixth International Congress on Mountain and Steep Slope Viticulture
    SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE San Cristobal de la Laguna (Isla de Tenerife) – España 26 – 28 de Abril de 2018 “Viticultura heroica: de la uva al vino a través de recorridos de sostenibilidad y calidad" “Heroic viticulture: from grape to win through sustainability and quality” ACTOS PROCEEDINGS COMUNICACIONES ORALES ORAL COMMUNICATIONS ISBN 978-88-902330-5-0 PATROCINIOS Generating Innovation Between Practice and Research SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE SESIÓN I SESSION I Mecanización y viticultura de precisión en los viñedos en fuerte pendiente Mechanization and precision viticulture for steep slope vineyard PATROCINIOS Generating Innovation Between Practice and Research Steep slope viticulture in germany – dealing with present and future challenges Mathias Scheidweiler1, Manfred Stoll1, Hans-Peter Schwarz2, Andreas Kurth3, Simone Mueller Loose3, Larissa Strub3, Gergely Szolnoki3, and Hans-Reiner Schultz4 1) Dept. of General and Organic Viticulture, Geisenheim University, Von-Lade-Strasse, 65366 Geisenheim, Germany. [email protected] 2) Department of Engineering, Geisenheim University 3) Department of Business Administration and Market Research, Geisenheim University 4) President, Geisenheim University ABSTRACT For many reasons the future viability of steep slope viticulture is under threat, with changing climatic conditions and a high a ratio of costs to revenue some of the most immediate concerns. Within a range of research topics, steep slope viticulture is still a major focus at the University of Geisenheim. We will discuss various aspects of consumer´s recognition, viticultural constraints in terms of climatic adaptations (water requirements, training system or fruit composition) as well as innovations in mechanisation in the context of future challenges of steep slope viticulture.
    [Show full text]
  • 9, 2017 at Mount Snow Grand Summit Hotel in West Dover, Vermont 2,497
    2,497 Total Entries Judged April 7 - 9, 2017 at Mount Snow Grand Summit Hotel in West Dover, Vermont 2,497....................total entries 50 different categories and included an astonishing array of vari- etals and wine styles. New this year was the addition of the Apple 506.......................wine flights Hard Cider and Perry category to meet demand from hobbyists. Kit 759............. total judging hours wines competed alongside fresh-grape entries in this blind tasting. Entries were awarded gold, silver, bronze and best of show medals 50................... American states based on the average score given by the judging panel. The Grand 6............... Canadian provinces Champion Wine award was the top overall scoring wine across all categories and is being renamed this year the “Gene Spaziani Grand 7............................. Countries Champion Wine” in recognition of our longtime judging director. The Club of the Year was given to the club whose members won the most medals and the Retailer of the Year and U-Vint of the rom April 7 to 9, 2017, a total of 2,497 different wines were Year awards were given to the winemaking supply stores whose judged at the Grand Summit Hotel and Conference Center at customers outperformed other similar shops. Finally the Winemaker Mount Snow Resort in West Dover, Vermont. This year’s of the Year award was given to the individual entrant who has the f competition was again the largest wine competition highest average score across their top 5 scoring wines in the com- of its kind in the world. The 2,497 entries arrived from hobby petition.
    [Show full text]
  • Corot Noir’™ Grape B.I
    NUMBER 159, 2006 ISSN 0362-0069 New York’s Food and Life Sciences Bulletin New York State Agricultural Experiment Station, Geneva, a Division of the New York State College of Agriculture and Life Sciences, A Statutory College of the State University, at Cornell University ‘Corot noir’™ Grape B.I. Reisch1, R.S. Luce1, Bruce Bordelon2, and T. Henick-Kling3 ‘Corot noir’™ (pronounced “kor-oh nwahr”) is a mid to late season red wine grape suit- able for either blending or the production of varietal wines. The wine has a deep red color and attractive cherry and berry fruit aromas. Its tannin structure is complete from the front of the mouth to the back, with big soft tannins. The vine is moderately win- ter hardy and moderately resistant to fungal diseases. ORIGIN DESCRIPTION ‘Corot noir’™ was developed by the Own-rooted vines grown in phylloxera grape breeding program at Cornell Univer- (Daktulosphaira vitifoliae Fitch) infested soils sity, New York State Agricultural Experi- have been long-lived and vigorous. To date, ment Station. It is a complex interspecifi c there have been no indications that graft- hybrid red wine grape resulting from a ing onto rootstocks is necessary, but caution cross made in 1970 between Seyve Villard should be exercised in soils where phyllox- 18-307 and ‘Steuben’ (Fig. 1). From 250 era is more of a problem than in the Finger seeds, 160 seedlings were grown in a nurs- Lakes of New York. ery then transplanted to a seedling vine- Vines of ‘Corot noir’ have been ob- yard in 1975. Thirty-three seedlings were served in plantings at the New York State fermented for evaluation of wine character- Agricultural Experiment Station and in- istics, and about fi fteen were propagated for formation on productivity, diseases, pests, further testing.
    [Show full text]
  • AWC 2013 Competition Results
    AWC 2013 Competition Results name cl class score medal ingredients Saunders, Edward A Aperitif Sherry 19 Gold & Cellarcraft International - Specialty Series Kit - Creamy Sherry Best in Class Pearson, Tony A Aperitif Sherry 18.5 Gold 100% California Palomino Grapes Sweetness (3) Solera Beattie, David A Aperitif Sherry 16.5 Silver Made from an assorted variety of white wines added to a sherry carboy and finally bottled in 2012. Thornton, Bill A Aperitif Sherry 16.5 Silver 1999 Sherry Kit, Wine Kitz, Vidal 1999, Palamino Concentrate. Proportions unknown (records lost) Goodhew, Ron A Aperitif Sherry 16 Silver Winexpert Speciale Sherry Rennie, Bill A Aperitif Sherry 16 Silver Dry Fino style - Solera aged. Ingredients generally have been inexpensive white kits, fermented with flor yeast. Solera is 13 years old. Kroitzsch, Axel A Aperitif Sherry 15.5 Bronze Herbed Aperitif Quast, Mervin A Aperitif Sherry 15.5 Bronze 100% malvasia Bianca (California - Franicas) Mayer, Glen B Aperitif 16.5 Silver & herbed Aperitif Best in Class Kroitzsch, Axel B Aperitif 15.5 Bronze Aperitif Rennie, Bill B Aperitif 14 Bronze Herbed "red" vermouth. Solera aged - Ingredients have been slightly ozidized wines, herbs and spices include wormwood, chinchona bark, anise, woodruff, bitter orange. Fortified with gin. Starr, John B Aperitif 14 Bronze 50% fresh blackberries, 25% NY Muscat fresh grapes, 25% ruby port kit- Winekitz speciality Series Saunders, Edward B Aperitif 13 RJ Spagnols - Restricted Quantity Series Kit - Muscat Mott, Elayne B Aperitif 12 85% plum wine
    [Show full text]
  • Jambalaya [Yearbook] 1900
    >^^Mtwm^^m-i^^^. Digitized by the Internet Archive in 2010 with funding from Lyrasis IVIembers and Sloan Foundation http://www.archive.org/details/jambalayayearboo05edit WM. 0, ROGERS. JAnBALAYA MDCCCG NEWCOMB COLLWt LIBRARY fi' ^ hP This Book was printed by L. GRAHAM & SON, Ltd. ', '. J New Orleans, La. THAT'S ALL! DEDICATION. To WM- O. ROGERS, Gentleman and Scholar, Secretary of the University, and our Faithful Friend, this, the Fifth Volume of Jambalaya, we dedicate. ^^a^Z. Academical Dbpartment— Page. Photo., Senior Class of 1900 19 Senior Class Officers 20 History of the Class of 1900 21 Statistics of the Class of 1900 23 Junior Class Officers 26 Photo., Junior Class of 1901 27 History of the Class of 1901 28 Statistics of the Class of 1901 30 Sophomore Class, Officers 32 Photo., Sophomore Class of 1902 33 History of the Class of 1902 34 Statistics of the Class of 19U2 36 Freshman Class Officers 38 Photo., Freshman Class of 1903 . 39 History of the Class of 1903 40 Statistics of the Class of 1903 .... 42 Special Students 45 University Department of Philosophy and Science 46 Kewcomb— Senior Class Officers 48 Photo., Senior Class of 1900 49 History of the Class of 1900 50 Statistics of the Class of 1900 53 Junior Class Officers 54 History of the Class of 1901 55 Statistics of the Class of 1901 . 57 Sophomore Class Officers 58 History of the Class of 1902 59 Statistics of the Class of 1902 61 Freshman Class Officers 62 History of the Class of 1903 63 Statistics of the Class of 1903 .
    [Show full text]
  • History of Grape Growing in the Eastern United States
    History of Grape Growing in the Eastern United States By Fred Elmer Gladwin 1931 Reproduced in 2007 from the original work which was published in eleven parts in Rural New Yorker in 193 1. Fred Elmer Gladwin (1 877-1940) was a well regarded expert in viticulture. In 1909 he was appointed a special agent of the New York State Agricultural Experiment Station (NYSAES) and put in charge of the Vineyard Laboratory at Fredonia, NY which came into existence that same year. Later he was made associate in research at the NYSAES, and in 1936 was made chief in research in Pomology, a position he held at the time of his death. His entire period of service with the Experiment Station was spent at the Vineyard Laboratory. This series of columns he authored in 1931 on the history of grape growing in the Eastern United States has been brought together here in an effort to give more prominence to a small part of his work. The citations for the work as it originally appeared are listed here: Gladwin, F.E., "A History of Grape Growing in Eastern United States: Part I," Rural New Yorker, vol.XC, no.5 156,18 April 1931, page 485-486. Gladwin, F.E., "A History of American Grape-growing: Part 11," Rural New Yorker, vol.XC, no.5 157,25 April 1931, page 5 13-5 14. Gladwin, F.E., "A History of Grape-growing in Eastern United States: Part 111," Rural New Yorker, vol.XC, no.5158,2 May 1931, page 543,545. Gladwin, F.E., "A History of Grape-growing in the Eastern United States: Part IV," Rural New Yorker, vol.XC, no.5 159,9 May 1931, page 565.
    [Show full text]
  • H Arvestissue
    F I N G E R L A K E S VineyardNNEWSLETTER NO. 7 NotesOVEMBER 24, 2009 The 2009 Growing Season in Review IN THIS ISSUE Hans Walter-Peterson The 2009 growing season is behind us, and many growers are One of the greatest challenges to growing grapes in the eastern U.S. is the lack of thankful for that. The consistency between growing seasons. Just look at the past four growing seasons combination of some in the Finger Lakes – two of the years were warm and dry overall (2005, 2007), one very wet weather in the year was pretty good until the end of the season (2006), and one year that kind of middle of the season and played it closer to average for most of the season (2008). Growers always need to a lack of heat made for a be prepared for Mother Nature to throw just about anything at them, and adjust difficult year, whether you were growing their practices accordingly in order to produce the best quality and quantity of fruit Catawba or Cabernet Franc. Fortunate- that they can in a given year. ly, growers produced good quality fruit that processors and wineries are pretty The 2009 growing season was one that certainly would fall under the ‘challeng- pleased with given the challenges of the ing’ category for the Finger Lakes. Cooler than normal temperatures for much of season. But perhaps the bigger chal- the season, combined with what felt like almost constant rain for part of the sum- lenge that many growers faced this year mer, meant that growers had to pull out all of the stops to get to harvest with good was the reduction in purchases by grape quality fruit, which many were able to do in the end.
    [Show full text]
  • Noiret’™ Grape B.I
    NUMBER 160, 2006 ISSN 0362-0069 New York’s Food and Life Sciences Bulletin New York State Agricultural Experiment Station, Geneva, a Division of the New York State College of Agriculture and Life Sciences, A Statutory College of the State University, at Cornell University ‘Noiret’™ Grape B.I. Reisch1, R.S. Luce1, Bruce Bordelon2, and T. Henick-Kling3 ‘Noiret’™ (pronounced “nwahr – ay”) is a mid-season red wine grape suitable for the production of varietal wines. The dis- tinctive red wine is richly colored and has notes of green and black pepper along with raspberry, blackberry, and some mint aromas. A major distinguishing characteristic of this selection is the fi ne tannin structure that is complete from the front of the mouth to the back. The tannin structure and the absence of any hybrid aromas strongly distinguish this selection from other red hybrid grapes. The vine is moderately winter hardy and moderately resistant to powdery mildew and Botrytis bunch rot. ORIGIN 1974 and planted to a permanent site in fall, ‘Noiret’™ was developed at the New 1975. Since its initial test for wine character- York State Agricultural Experiment Station, istics in 1980, it has been identifi ed as test Cornell University. It is a complex interspe- selection NY73.0136.17. ‘Noiret’ has been cifi c hybrid red wine grape resulting from a available for testing by growers and research cross made in 1973 between NY65.0467.08 cooperators since 1994. (NY33277 x ‘Chancellor’) and ‘Steuben’ (Fig. 1). From 251 seeds, 116 seedlings were DESCRIPTION evaluated in a seedling vineyard. Twenty- Own-rooted vines grown in phylloxera eight seedlings were fermented for evalua- (Daktulosphaira vitifoliae Fitch) infested soils tion of wine characteristics, and about ten have been long-lived and moderately vig- were propagated for further testing.
    [Show full text]
  • Sugar, Acidity, and Juice Color Determinations in Grapes
    BULLETIN 650 JULY, 1935 1 :j • Sugar, Acidity, and Juice Color Determinations in Grapes J. S. Shoemaker OHIO AGRICULTURAL EXPERIMENT STATION Wooster, Ohio f This page intentionally blank. ~ I CONTENTS Introduction . • • • . 3 Methods . 3 Specific Gravity . 4 Sugar Content . 5 Acidity . 9 Sugar-acid Relation ................................................... 10 Color of Juice ....................................................... 13 Summary ........................................................... 17 Literature Cited . 18 (1) This page intentionally blank. SUGAR, ACIDITY, AND JUICE COLOR DETERMINATIONS IN GRAPES J. S. SHOEMAKER INTRODUCTION The sugar content, acidity, and color of untreated JUICe of 120 grape varieties growing in the vineyard at Wooster, Ohio, were detennined in 1933 and 1934. Infonnation on sugar, acidity, and juice color of grapes is useful from a number of standpoints. The quality or flavor of varieties commonly is expressed as "good", "fair", or "poor", is based entirely on taste, and is a matter of opinion. However, tastes differ. One person may prefer the flavor of a certain variety; whereas another person may not find it agreeable. Flavor depends, in part, on the amounts and proportion of sugar and acid. In general, grapes with a high sugar content are "sweet". However, grapes with a high sugar content may also be high in acidity and, because of the latter factor, may not be considered sweet. On the other hand, grapes may not be particularly high in sugar but, because of an accompanying low acidity, may be considered sweet. There are also a number of other possible relationships between sugars and acids. The results of this investigation provide a measure of some of the factors that determine quality. In recent years, much interest has developed in the value of different grape varieties for wine.
    [Show full text]
  • Verapson to HARVEST
    VERAISON TO HARVEST Statewide Vineyard Crop Development Update #9 November 12, 2009 Edited by Tim Martinson and Chris Gerling Final Issue... HARVEST REPORT 2009: THE WAITING IS THE HARDEST PART. Chris Gerling, Statewide Extension Enology In late October of 2008, I talked to winemakers from across the state to get their impressions of the season, the harvest and what kind of wines we might expect. Making contact this year to ask the same questions, I noted one area of contrast fairly quickly. As Dave Breeden at Sheldrake Point told me, “I’m happy to share my thoughts, but we won’t be harvesting Rieslng, Cab Franc or Cab Sauv for Finger Lakes: The 2009 harvest is now behind us. Steven Lerch (Research a couple of weeks yet. “ Waiting is the tactic that is both Support Specialist), Becky Nelson (Enology graduate student), and John Emery physically easiest and emotionally hardest on winemakers (Spouse and volunteer) load Riesling into the truck for processing at the Vinifica- tion and Brewing Laboratory in Geneva. and vineyard managers, and 2009 has featured plenty of Photo by Anna Katharine Mansfield it. While having Halloween serve as more of a checkpoint than a finish line may be one of the notable features of the season, however, delays are not all there is to talk about. ANNOUNCING “THE CELLAR DWELLER” In a year where the challenges were plentiful and the degree days were not, winemakers and vineyard managers A new newsletter from your Enology Extension Team. used all of the tools at their disposal to focus on producing Anna Katharine Mansfield and Chris Gerling high-quality cool climate wines.
    [Show full text]