DOCSLIB.ORG

Growing Grapes in Missouri

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Growing Grapes in Missouri MS-29 June 2003 GrowingGrowing GrapesGrapes inin MissouriMissouri State Fruit Experiment Station Missouri State University-Mountain Grove Growing Grapes in Missouri Editors: Patrick Byers, et al. State Fruit Experiment Station Missouri State University Department of Fruit Science 9740 Red Spring Road Mountain Grove, Missouri 65711-2999 http://mtngrv.missouristate.edu/ The Authors John D. Avery Patrick L. Byers Susanne F. Howard Martin L. Kaps Laszlo G. Kovacs James F. Moore, Jr. Marilyn B. Odneal Wenping Qiu José L. Saenz Suzanne R. Teghtmeyer Howard G. Townsend Daniel E. Waldstein Manuscript Preparation and Layout Pamela A. Mayer The authors thank Sonny McMurtrey and Katie Gill, Missouri grape growers, for their critical reading of the manuscript. Cover photograph cv. Norton by Patrick Byers. The viticulture advisory program at the Missouri State University, Mid-America Viticulture and Enology Center offers a wide range of services to Missouri grape growers. For further informa- tion or to arrange a consultation, contact the Viticulture Advisor at the Mid-America Viticulture and Enology Center, 9740 Red Spring Road, Mountain Grove, Missouri 65711- 2999; telephone 417.547.7508; or email the Mid-America Viticulture and Enology Center at [email protected]. Information is also available at the website http://www.mvec-usa.org Table of Contents Chapter 1 Introduction.................................................................................................. 1 Chapter 2 Considerations in Planning a Vineyard ......................................................... 3 Chapter 3 Cost of Establishing a Vineyard ..................................................................... 5 Chapter 4 Site Selection ................................................................................................ 9 Chapter 5 Cultivar Selection ....................................................................................... 13 Chapter 6 Selecting and Constructing a Trellis System ................................................. 19 Chapter 7 Planting the Vineyard and Care of Young Vines.......................................... 27 Chapter 8 Training and Pruning .................................................................................. 29 Chapter 9 Irrigation Systems ........................................................................................ 37 Chapter 10 Fertility Management in Vineyards .............................................................. 41 Chapter 11 Disease Management ................................................................................. 45 Chapter 12 Insect Pest Management ............................................................................. 57 Chapter 13 Weed Control............................................................................................. 61 Chapter 14 Bird and Deer Management........................................................................ 67 Chapter 15 Harvest Management .................................................................................. 69 Appendix A Literature Cited and Resources.................................................................... 71 Chapter 1 Introduction The Grape nineteenth centuries. Grape production in- creased tremendously in the early 1800s The grape is a woody perennial vine of the through the efforts of German settlers in the genus Vitis. Missouri has at least eight native “Little Rhine” region of central Missouri near Vitis species. The important cultivated variet- the Missouri River. By 1900 Missouri was a ies, or cultivars, of grape grown in Missouri are leading producer of grapes and award-winning divided into three general groups, the Ameri- wines. Production continued to increase can cultivarscultivars, the French hybrid cultivarscultivars, and statewide until the advent of Prohibition in the American hybrid cultivarscultivars. The American 1920 outlawed the production of wine and cultivars are derived from native North Ameri- other alcoholic beverages. Smaller scale grape can grape species and include cultivars production, primarily of the cultivar Concord derived from Vitis labrusca (Concord, Niagara, for unfermented juice, continued through Catawba, Delaware), V. aestivalis (Norton/ Prohibition and in the years following repeal Cynthiana), and other grape species. The in 1933. Missouri’s wine industry experi- French hybrid grapes were derived from native enced a rebirth in the 1960s, and growth of American species and Vitis vinifera, the classic both grape and wine production continues grape of Europe. French hybrid grapes include today. At present (2002) Missouri has 41 cultivars such as Seyval Blanc, Vidal Blanc, bonded wineries and approximately 1200 Vignoles, Chambourcin, and many others. acres of vineyard (Anderson, 2001; Saenz, The American hybrid cultivars have a com- 2002). Wine production (2002) approaches plex parentage that includes North American, 500,000 gallons. Production of grapes is French hybrid, and V. vinifera cultivars. primarily for wine, although a small part of Examples include Cayuga White, Reliance, the crop is used for unfermented juice or Chardonel, and many others. Two groups of sold for fresh table use. grapes, vinifera and muscadine, lack suffi- cient hardiness for consistent production in Missouri’s grape and wine industry is based Missouri. on production of a number of grape cultivars of the American, French Hybrid, and Ameri- Missouri’s Grape Industry can Hybrid groups. While small plantings of vinifera cultivars are found in Missouri, ex- Missouri has a long and interesting history treme winter cold limits the potential of this of grape production. The earliest viticultural group. In addition, Missouri’s range of geogra- efforts were by French settlers in the St. Louis phies, soil types, precipitation patterns, and and St. Genevieve areas of eastern Missouri, climates can limit production at specific sites and date to the late eighteenth and early and for specific cultivars. 1 Growing Grapes in Missouri Missouri was a leader in developing the Augusta (the first viticultural area established in concept of viticultural areas. Designated the U.S.), Hermann, Ozark Mountain, and viticultural areas, which are regulated by the Ozark Highlands. Figure 1-1 illustrates these U.S. Bureau of Alcohol, Tobacco, and Fire- areas. For a detailed description of each arms (BATF), have helped Missouri wines viticultural area, consult the appropriate develop a regional identity. Portions of Missouri sections of the US Code of Federal Regulations are currently included in four viticultural areas: (CFR, 2001). Fig. 1-1. Viticultural regions of Missouri 2 Chapter 2 Considerations in Planning a Vineyard Many factors must be considered before will lose productivity. If you place them too establishing a vineyard. First of all you must be close together, you will lose quality. sure the grape cultivars you choose to plant will be marketable when they bear fruit. Plant- The row orientation depends on several ing cultivars that are marketable and adapted factors. It is better to orient rows across hillsides to your site is key. You must consider the or slope than to orient rows up and down to nature of the site you have to work with, the prevent erosion and for more efficient irriga- vineyard operations you need to perform, and tion design. Many areas of Missouri are windy the best architecture for the vines. and it is best to orient the rows so the prevail- ing winds blow down the row and not against Select cultivars. Contact wineries and other it (Patterson, 1996a). Often it is mentioned that vineyards to see what cultivars are in short rows should be oriented north and south to supply or popular at the moment. What culti- better intercept the sunlight, but this is not as vars will be popular or in short supply in the important a consideration in Missouri as slope next 5 years? 10 years? and prevailing winds. Site considerations include water availabil- The design of the vineyard should also take ity, slope, depth and fertility of the soil, and into consideration the economics of establish- prevailing winds. ment. If two designs will take into account the slope and prevailing wind, choose the one Vineyard operations include irrigation, with fewer end post assemblies. Of course the mowing, spraying, harvesting, and pruning. most economical may be one with very long The vineyard should be designed so that rows but these may be depressing to workers operations can proceed efficiently and effec- who are hand harvesting or pruning. Remem- tively. ber that you have to efficiently harvest and transport the grape to the winery when you are The architecture of the vineyard is the designing the vineyard. Rows longer than 600 training system, the between-row spacing, and feet long may be interrupted by alleys (Wolf the in-row vine spacing. You want to build a and Poling, 1995). vineyard that will best expose the canopy to sunlight. The grower needs to have an idea of Between the row spacing most often is how much vigor a given cultivar will exhibit determined by the width of the vineyard on a particular site before row and plant machinery and the training system. Narrow spacing and training system decisions are vineyard equipment is available, but the rows made. If you spread the buds too far apart, you should never be closer together than the trellis 3 Growing Grapes in Missouri is high (Smart and Robinson, 1991). In Missouri, cultivars such as Norton/Cynthiana may be the most common between row
Load more

Recommended publications
  • Grape Basics
    Grape Basics s – any c ll grape olor – A vitamins C Shop and Save ntain and K co < For eating fresh, choose h help heal cu whic ts. table grapes. They have thinner skins and are sweet and juicy. Grapes grown for juice or wine have thicker skins and much Raisins more sugar. < Depending on the variety of < Look for firm, plump grapes grape, raisins (dried grapes) that are firmly attached to become dark brown or golden. green, flexible stems. < Look for tightly-sealed < Avoid grapes that are containers or covered bulk shriveled, sticky, have brown bins. Raisins should feel soft spots, or with dry, brittle and pliable. stems. < Store raisins in an airtight < Grapes are commonly purple, container in a cool, dry, dark red or pale green. They may place. be seedless or have seeds. Try < different colors, sizes and Once opened, reseal the textures by choosing the variety package tightly to help prevent that is lowest in price. hardening. For best quality use within 6 months. < If raisins become hard, soak in hot liquid for 5 to 15 minutes. Drain and use. < It takes 1 cup of grapes to make ¼ cup of raisins. They Store Well both have about 100 calories. Waste Less M Whole grapes are a I Leave grapes on the stem but remove any grapes that are serious choking hazard for shriveled, brown, or moldy. perforated plastic bag. For best children younger than four I Grapes can be kept on the quality, use within 7 to 10 days. years old. Cut grapes in countertop for a day or two, but I Rinse under cool water just half lengthwise or even last longer when refrigerated.
    [Show full text]
  • Grape Disease Control 2018
    GRAPE DISEASE CONTROL, 2018 Bryan Hed, Department of Plant Pathology and Environmental Microbiology, Penn State University, Lake Erie Regional Grape Research and Extension Center, North East PA 16428 ([email protected]) As many of you know Wayne Wilcox, who has annually provided us with an incredibly thorough grape disease management update each spring, has retired. Filling Wayne's shoes is going to be a tall task to say the least, and the search for his replacement goes on. For now, I will attempt to provide a brief summary of some of the pertinent changes in grape disease control that I hope will be useful for grape growers in the 2018 season. For consistency, I'll roughly be using Wayne's format from his previous newsletter from June of 2017. FUNGICIDE CHANGES, NEWS, & REVIEWS Here is some new, and sort of new information regarding grape fungicides in 2018. First, Aprovia/Aprovia Top. The active ingredient in Aprovia is solatenol (benzovindiflupyr), and while it does not represent a new chemical class for us grape growers (succinate dehydrogenase inhibitor or SDHI) it is one of those 'new generation' SDHIs that Wayne spoke of last year. The SDHI fungicides belong to FRAC Group 7, which also includes chemistries in products like Endura and Pristine (boscalid) and Luna Experience (fluopyram). Aprovia was available for use in most states last year, but has now been labeled for use in New York as well. As a solo product, Aprovia is very effective for the control of powdery mildew as trials in NY over several years have shown.
    [Show full text]
  • 2008 Maréchal Foch Signature
    2008 MARÉCHAL FOCH SIGNATURE Tasting Notes: We just love making this French-American hybrid grape into wine. Calling this a “Signature” vintage is our way of telling you that it is one of our very finest. This estate wine bursting with flavors of black current, plum & spice, ends with a complex lingering finish. It’s great with roasts in the winter and rich pasta dishes in the summer. Sue recommends pairing it with Sausage and Zucchini Lasagna from allrecipes.com. Winemaking: Maréchal Foch (MAHR-shahl FOHSH) or just Foch, is one of two hybrid grapes we have planted at the estate, Dunn Forest Vineyard. The fruit was gently de- stemmed by a Euro Select into 1.5-ton fermenters leaving a very high whole berry content. A three to four day cold soak proceeded inoculation done with a variety of yeasts designed to increase complexity and mouth-feel. Fermentations were punched down twice a day for ten days with temperatures peaking around 90°F. The wine was racked via gravity directly to barrel. The skins were shoveled into the press and allowed to drain before pressing creating both free run barrels and pressed wine barrels. After 9 months in American oak barrels the wines were racked to tank for blending and bottled in September 2009. Harvest Notes: 2008 started out a little scary with snow in April but ended with a beautiful Indian summer producing well-balanced wines. A cold dry spring seemed to have little effect on bloom, it occurred mid-June and we had beautiful fruit set. Timely August and September rains along with a warm October made for an excellent ripening season.
    [Show full text]
  • Catawba Island, the Great Peach Growing Center of Ohio from Sketches and Stories of the Lake Erie Islands, by Lydia J
    Catawba Island, the Great Peach Growing Center of Ohio From Sketches and Stories of the Lake Erie Islands, by Lydia J. Ryall, American Publishers, Norwalk, OH, 1913 This reprint Copyright © 2003 by Middle Bass on the Web, Inc. "Why, and wherefore an island?" This question is usually the first formulated and put by the curiosity seeking stranger who approaches Catawba Island by stagecoach from Port Clinton - which, by the way, is the most available, and at certain seasons the only feasible, route thither. A trip to an island by stagecoach, instead of in a boat! The idea appears anomalous as it is novel: something similar to going to sea by rail, and, to discover how the thing is done, grows into a matter of keen interest as the observer progresses. His geography informs him that an island is “a body of land entirely surrounded with water”; and looking ahead - as the driver whips up his team - he vaguely wonders where, and how far along, the water lies, and how they are to get across it. Imagine, then, his complete surprise when, after a jaunt of several miles, the driver informs him that the mainland is already far behind, and that they are now on Catawba Island. Had the stranger turned back a few miles over the route, to a place where the two main thoroughfares, the “sand road,” and “lakeside” road, form a cross, or fork, he might have been shown a narrow ditch with an unpretentious bridge thrown across it. This ditch, terminating at the lake, is all that now serves to make Catawba an island.
    [Show full text]
  • So You Want to Grow Grapes in Tennessee
    Agricultural Extension Service The University of Tennessee PB 1689 So You Want to Grow Grapes in Tennessee 1 conditions. American grapes are So You Want to Grow versatile. They may be used for fresh consumption (table grapes) or processed into wine, juice, jellies or Grapes in Tennessee some baked products. Seedless David W. Lockwood, Professor grapes are used mostly for fresh Plant Sciences and Landscape Systems consumption, with very little demand for them in wines. Yields of seedless varieties do not match ennessee has a long history of grape production. Most recently, those of seeded varieties. They are T passage of the Farm Winery Act in 1978 stimuated an upsurge of also more susceptible to certain interest in grape production. If you are considering growing grapes, the diseases than the seeded American following information may be useful to you. varieties. French-American hybrids are crosses between American bunch 1. Have you ever grown winery, the time you spend visiting and V. vinifera grapes. Their grapes before? others will be a good investment. primary use is for wine. uccessful grape production Vitis vinifera varieties are used S requires a substantial commit- 3. What to grow for wine. Winter injury and disease ment of time and money. It is a American problems seriously curtail their marriage of science and art, with a - seeded growth in Tennessee. good bit of labor thrown in. While - seedless Muscadines are used for fresh our knowledge of how to grow a French-American hybrid consumption, wine, juice and jelly. crop of grapes continues to expand, Vitis vinifera Vines and fruits are not very we always need to remember that muscadine susceptible to most insects and some crucial factors over which we Of the five main types of grapes diseases.
    [Show full text]
  • Starting a Vineyard in Texas • a GUIDE for PROSPECTIVE GROWERS •
    Starting a Vineyard in Texas • A GUIDE FOR PROSPECTIVE GROWERS • Authors Michael C ook Viticulture Program Specialist, North Texas Brianna Crowley Viticulture Program Specialist, Hill Country Danny H illin Viticulture Program Specialist, High Plains and West Texas Fran Pontasch Viticulture Program Specialist, Gulf C oast Pierre Helwi Assistant Professor and Extension Viticulture Specialist Jim Kamas Associate Professor and Extension Viticulture Specialist Justin S cheiner Assistant Professor and Extension Viticulture Specialist The Texas A&M University System Who is the Texas A&M AgriLife Extension Service? We are here to help! The Texas A&M AgriLife Extension Service delivers research-based educational programs and solutions for all Texans. We are a unique education agency with a statewide network of professional educators, trained volunteers, and county offices. The AgriLife Viticulture and Enology Program supports the Texas grape and wine industry through technical assistance, educational programming, and applied research. Viticulture specialists are located in each region of the state. Regional Viticulture Specialists High Plains and West Texas North Texas Texas A&M AgriLife Research Denton County Extension Office and Extension Center 401 W. Hickory Street 1102 E. Drew Street Denton, TX 76201 Lubbock, TX 79403 Phone: 940.349.2896 Phone: 806.746.6101 Hill Country Texas A&M Viticulture and Fruit Lab 259 Business Court Gulf Coast Fredericksburg, TX 78624 Texas A&M Department of Phone: 830.990.4046 Horticultural Sciences 495 Horticulture Street College Station, TX 77843 Phone: 979.845.8565 1 The Texas Wine Industry Where We Have Been Grapes were first domesticated around 6 to 8,000 years ago in the Transcaucasia zone between the Black Sea and Iran.
    [Show full text]
  • Growth Regulators Offer Numerous Benefits
    Uc LL The growth regulator ethephon increases color of Cardinal grapes without normal light. First and third clusters from left were treated with ethephon. Two clusters on left had normal light; the other two received no light. The first experiments with gibberellic acid (GA3) on grapes were made in 1957. By the early 196Os, sprays of GA3 had replaced 4-CPA as a means of increasing berry size in Black Corinth. To produce the Zante Currants desired by the bakery trade, GA3 is sprayed from the time of 95 percent capfall until three days later. GA3 is now used on all Thompson Seedless grapes for table use. For several years vines were sprayed at 20 to 40 ppm at the fruit-set stage to increase berry size. However, some clusters were quite compact in spite of cluster and berry thinning to prevent over- cropping. Five years after the first use of GA3 on Thompson Seedless, it was noted that vines sprayed at bloom were properly thinned, Growth regulators mainly because fruit-set was reduced, so that clusters were not too compact. Soon the recommended method was to use two GA3 ap- plications, one at full bloom for thinning and increasing size, and offer numerous benefits the other at fruit-set to further increase size. Girdling is also per- Robert J. Weaver formed at fruit-set, or shortly afterwards, to further increase berry size and make the berries more uniform and more firmly attached Since the 1920s, girdling of Thompson Seedless vines has been to the cap stem. An additional spray about two weeks after fruit-set used to increase the size of the table grapes.
    [Show full text]
  • Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
    31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties
    [Show full text]
  • Training Systems for Cold Climate Hybrid Grapes in Wisconsin
    A4157 Training systems for cold climate hybrid grapes in Wisconsin A. Atucha and M. Wimmer Cold climate hybrid grape cultivars (e.g., ‘Marquette’, ‘Frontenac’, ‘La Crescent’, ‘Brianna’, etc.) differ from European grape (Vitis vinifera) cultivars in several respects and require separate consideration with regard to the most appropriate training system. This publication focuses on aspects to consider when choosing a training system for cold climate hybrid grapes. Introduction Choosing a training system The training of grapevines refers to the physical action of The choice of an adequate training system will be influenced by manipulating a vine into a particular size, shape, and orientation. the following factors. The main objectives of training grapevines are to: 1. Maximize the interception of light by leaves and clusters, Cultivar growth habit Cold climate hybrids have a broad range of growth habits from leading to higher yield, improved fruit quality, and better procumbent (or downwards) to upright, and the choice of training disease control; system should adapt to the growth characteristic of the cultivar. 2. Facilitate pruning, canopy management, harvesting, and Cold climate hybrid cultivars with procumbent growth adapt well mechanization of the vineyard; to training systems that have downward shoot orientation such 3. Arrange trunks, cordon, and canes to avoid shading between as high wire cordon (HWC) (figure 1) or Geneva double curtain vines; and (GDC) (figure 2). 4. Promote light exposure in the renewal zone (i.e., spurs or heads) to maintain vine productivity. FIGURE 1. High wire cordon (HWC) is a downward FIGURE 2. Geneva double curtain (GDC) trained with two spur-pruned training system.
    [Show full text]
  • Grape and Wine Production in the Four Corners Region
    Grape and Wine Production in the Four Corners Region Item Type text; Book Authors Mielke, Eugene A.; Dutt, Gordon R.; Hughes, Sam K.; Wolfe, Wade H.; Loeffler, Gregory J.; Gomez, Ricardo; Bryant, M. Douglas; Watson, John; Schick, Seth H. Publisher College of Agriculture, University of Arizona (Tucson, AZ) Rights Copyright © Arizona Board of Regents. The University of Arizona. Download date 03/10/2021 23:02:35 Link to Item http://hdl.handle.net/10150/602124 Technical Bulletin 239 University of Arizona Agricultural Experiment Station CORN% Eot S:;:, 9FC/ONAL COOS Grape and Wine Production in the Four Corners Region This is a report of research performed with financial assistance from the Four Corners Regional Commission Grape and Wine Production in the Four Corners Region UNIVERSITY OF ARIZONA TECHNICAL BULLETIN 239 REGIONAL PUBLICATION Eugene A. Mielke Gordon R. Dutt Sam K. Hughes Wade H. Wolfe University of Arizona Agricultural Experiment Station Gregory J. Loeffler Colorado State University Agricultural Experiment Station Ricardo Gomez M. Douglas Bryant John Watson New Mexico State University Seth,H, Schick Schick International, Inc. Salt Lake City, Utah CONTENTS Chapter Page INTRODUCTION 2 1 CLIMATE 3 Climatic Regions 4 Climatic Characterization of the Region 6 2 SOILS 24 Factors Affecting Soil Formation 25 Delineation of Grape- Growing Areas 28 Site Selection 31 3 VINEYARD ESTABLISHMENT 34 Land Preparation 35 Laying Out the Vineyard 35 Planting Stock 37 Propagation 38 4 TRAINING NEW VINEYARDS 41 Training 42 Pruning 46 Pruning Systems
    [Show full text]
  • Kentucky Viticultural Regions and Suggested Cultivars S
    HO-88 Kentucky Viticultural Regions and Suggested Cultivars S. Kaan Kurtural and Patsy E. Wilson, Department of Horticulture, University of Kentucky; Imed E. Dami, Department of Horticulture and Crop Science, The Ohio State University rapes grown in Kentucky are sub- usually more harmful to grapevines than Even in established fruit growing areas, ject to environmental stresses that steady cool temperatures. temperatures occasionally reach critical reduceG crop yield and quality, and injure Mesoclimate is the climate of the vine- levels and cause significant damage. The and kill grapevines. Damaging critical yard site affected by its local topography. moderate hardiness of grapes increases winter temperatures, late spring frosts, The topography of a given site, including the likelihood for damage since they are short growing seasons, and extreme the absolute elevation, slope, aspect, and the most cold-sensitive of the temperate summer temperatures all occur with soils, will greatly affect the suitability of fruit crops. regularity in regions of Kentucky. How- a proposed site. Mesoclimate is much Freezing injury, or winterkill, oc- ever, despite the challenging climate, smaller in area than macroclimate. curs as a result of permanent parts of certain species and cultivars of grapes Microclimate is the environment the grapevine being damaged by sub- are grown commercially in Kentucky. within and around the canopy of the freezing temperatures. This is different The aim of this bulletin is to describe the grapevine. It is described by the sunlight from spring freeze damage that kills macroclimatic features affecting grape exposure, air temperature, wind speed, emerged shoots and flower buds. Thus, production that should be evaluated in and wetness of leaves and clusters.
    [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]