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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. -
2019 KLWT Brochure V7.Pdf
FINGER LAKES WINERIES First in Wine, First in Beauty 2019MAP & GUIDE INCLUDING SIGNATURE FOOD & WINE EVENTS PASSPORT The Keuka Lake Wine Trail Passport & Coupon Book $15 + tax Present the passport at any member winery to receive a free standard tasting for one person! Welcome to Keuka Lake! The passport also includes discounts and coupons at member wineries, local dining, attractions, and more. The Finger Lakes of New York is the largest and most celebrated wine producing105% region in the Eastern United This passport is not valid for use with groups of 8 or more. States. At its heart lies Keuka Lake and its spectacular Passports may be purchased at any participating winery beauty and glacially-deposited soils inspired early grape or at www.keukawinetrail.com cultivation and the birth of America’s wine industry in 1860. Today, Keuka Lake’s wineries craft some of the world’s most beautifully balanced and vibrant wines. Experience a truly memorable getaway on the Keuka Lake Wine Trail. Visit anytime – many wineries are open daily, year-round – or join us for one of our Signature Events (described in this brochure). The Keuka Lake Wine Trail was established in 1985. It takes pride in the histories of its member wineries and when you visit, you will taste outstanding wines, receive superior hospitality and enjoy breathtaking views around Keuka Lake. TICKETS & INFORMATION VISIT WWW.KEUKAWINETRAIL.COM, CALL 800.440.4898 OR VISIT YOUR LOCAL WEGMANS WEST SIDE WINERIES WEST SIDE WINERIES The Folts Family: John & Josephine Ingle Vineyard View Winery -
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. -
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. -
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. -
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. -
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 -
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 . -
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. -
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 -
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. -
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.