Predicting Harvest Yield in Juice and Wine Grape Vineyards
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Cuisinart® Juice Extractor CJE-1000
INSTRUCTION BOOKLET Cuisinart® Juice Extractor CJE-1000 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 16. The appliance is wired for domestic use only. IMPORTANT 17. Do not use the appliance for anything other than the intended purpose, as outlined SAFEGUARDS in the instruction booklet. When using any electrical appliance, basic safety precautions should always be followed, including 18. Never juice with the spout in the closed position. the following: 19. Do not operate without the pulp container 1. READ INSTRUCTIONS THOROUGHLY in place. 2. Always unplug unit from outlet when not in 20. Do not operate your appliance in an appliance use, before putting on or removing parts garage or under a wall cabinet. When storing in and before cleaning. an appliance garage always unplug the unit from the electrical outlet. Not doing so could 3. To protect against electrical shock, do not create a risk of fire, especially if the appliance immerse the juice extractor motor housing in touches the walls of the garage or the door water or other liquids. touches the unit as it closes. 4. When any appliance is used by or near children, supervise closely. 5. Avoid contact with moving parts. SAVE THESE 6. If the juice extractor has a damaged cord or INSTRUCTIONS plug or malfunctions, DO NOT OPERATE. Contact our Customer Service Center to return for examination, repair or adjustment. HOUSEHOLD USE ONLY 7. Using accessory attachments not sold or recommended by the manufacturer can cause No user-serviceable parts are inside. Do not fire, electric shock or injury. -
CHABLIS LES CLOS GRAND CRU 2017 100% Chardonnay Although I’Ve Said It Before, It’S Worth Repeating: Drouhin Is One of the Top Producers in Chablis
CHABLIS LES CLOS GRAND CRU 2017 100% Chardonnay Although I’ve said it before, it’s worth repeating: Drouhin is one of the top producers in Chablis. - WineReviewOnline.com The vineyard site is the largest and probably most famous Grand Cru, located between Valmur on the left and Blanchot on the right. The exposure is responsible for its generous and powerful character. It is the cradle of Chablis, already recognized by the medieval monks as a superb location for planting a vineyard. The term “Les Clos” (enclosure, in French) probably refers to the surrounding wall that they built to fence off the parcel. This wall is no longer in existence. At the end of the 19th Century the vineyard was devastated by the phylloxera disease. In the 1960’s, Robert Drouhin was one of the first Beaune propriétaires to bring it back to life. Vineyard site: • Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea...hundreds of million years ago. • This marine origin gives the wines of Chablis their unique flavour. • Drouhin estate: 1.3 ha. (3.212 acres). Average age of the vines: 37 years. Viticulture: • Plantation density: 8,000 to 10,000 stocks/ha. • Pruning: double Guyot “Vallée de la Marne” (for its resistance to frost). • Yield: we aim for a lower yield in order to extract all possible nuances from the terroir. • Average yield at the Domaine: 43.2hl/ha (authorized for the appellation is now 54hl/ha). Ageing • Type: in oak barrel (0% new wood). -
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. -
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 -
Household Juice Extractor Comparison and Optimization
cess Pro ing d & o o T F e c f h o n l o a l n o Journal of Food Processing and r g u y o J ISSN: 2157-7110 Technology Research Article Household Juice Extractor Comparison and Optimization Michael Donaldson* Hallelujah Acres, Zillah, WA, USA ABSTRACT Background: Increased vegetable consumption is a cornerstone of improving personal dietary habits and meeting national dietary guidelines. Vegetable juice is a beneficial way to increase vegetable consumption. Aim: The aim was to scientifically compare six different juicers for quantity and quality of juice yield for a variety of produce. Method: Six juicers (Green Star Elite, Champion, NuWave vertical auger, LaLane centrifugal, Norwalk, Pure) were tested side by side for the production of carrot, apple, celery, spinach and a combination juice of carrot, celery, spinach, and lemon. Yields of 1 kg batches were measured four times for each combination of produce and juicer. The quality of juice was measured by testing a panel of enzyme activities in each juice. Enzyme activity of carrot and combination juices during storage up to 72 hours was also measured. Results: The Pure Juicer had the highest yields on all types of products tested, followed by the Norwalk and Green Star Elite, then the Champion, NuWave and LaLane juicers. The Pure Juicer and Norwalk both did significantly better at producing pure spinach juice than any other juicer. The Champion juicer had yields that were very similar to the Green Star Elite for carrots and combination juices. Enzyme activity was very comparable in all of the juicers. -
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/). -