DOCSLIB.ORG

Newsletter August

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

In the vineyard A Message From Your Board Chair Harvest Reminders GGO Updates Grape King Update PPE Resources for Growers 2020 Grapes for Sale and Wanted August 2020 A message from your Board Chair Pricing On July 27th the Grape Growers of Ontario and the Processors came to a consen- sus on the 2020 grape prices, with an overall price increase of 1% for grape class- es 5-10. We are also pleased to announce that on August 19th an agreement was reached with Wine Growers Ontario for Classes 1, 2 and 3. The price for Class 2 (Niagara and Wiley White) was increased from $495 to $525, and an overall price in- crease of 1% was agreed to for each variety as outlined below. I extend my thanks to the Board and Staff for their diligent work during negotiations this year and we wish everyone the best during the 2020 harvest. Class 2019 Neutralization of 2020 Price % Change Price Class 1 & 2 1 - Concord $525 $530 1.00% 2 - Niagara $495 $525 $530 1.00% 3 - Sov. Coronation $601 $607 1.00% Harvest Weigh bills were sent to all growers and processors on Monday, August 17th. Click here to view the pre-harvest pack- age which will be available on eGrape in the coming days. Brix schedules will be available in the coming weeks. If you require additional weigh bills or a hard copy of the harvest package please contact Nick Lemieux at nlemieux@grape- growersofontario.com or at 905-688-0990. Government Update At the end of July it was announced that a partial agreement regarding Australia’s World Trade Organization chal- lenge against Canada had been reached, which was agreed upon by all grape and wine industry partners along with the provincial and federal governments. The Grape Growers of Ontario thank Hon. Bill Morneau, Canada’s Minister of Finance, for the support he gave Canada’s grape and wine industry over the last five years and for his recognition of the financial impact our industry provides to the national economy. We wish Minister Morneau well in his future en- deavors, and welcome Hon. Chrystia Freeland as the new Minister of Finance. We look forward to working with Minis- ter Freeland on current industry issues, including Australia’s WTO challenge and the federal government’s commitment to develop an excise replacement program that supports 100% domestic content. Provincially, the Grape Growers of Ontario welcome John Kelly as Deputy Minister of Agriculture, Food and Rural Affairs. John has previously held executive roles with DNAstack Inc., Ontario Fruit & Vegetable Growers’ Association, MaRS Landing, and Bioenterprise Corporation. John’s extensive experience will be an asset in his new role with OMA- FRA, and we look forward to meeting with him soon to provide an update on Ontario’s grape and wine industry. COVID-19 Updates With harvest right around the corner, it is critical that all growers continue to follow COVID-19 protocols, and work with the Public Health Units to ensure the health and safety of all farm employees. You are encouraged to contact your local Public Health Unit with any questions or concerns you may have. Click here for the Niagara Region Public Health F.A.Q. document. Niagara Region Public Health has provided an update regarding Housing Barriers - click here to view. Growers are reminded that LMIA’s for the 2021 season will be accepted, during the prescribed timelines only, and housing inspections and job advertisements are not currently required. Niagara Region Public Health 905-688-8248, press 7, then press 3 https://www.niagararegion.ca/health/covid-19/reopen/farm- ers.aspx HARVESTare you ready?IS COMING COVID-19: We are currently engaging with the processors to ensure there are limited disruptions during the 2020 harvest as a result of COVID-19 restrictions. We will keep our membership appraised of any and all best practices that should be followed. eGrape - your harvest toolkit Growers and processors can use eGrape to do the following: • Spray reporting • View and print vineyard block mapping • Enter weigh bills • Check brix results • Download processor and grower summary reports Pre-harvest packages will be available on eGrape in the coming days. A notification will be sent to the membership once brix schedules are available to view on eGrape.ca. Reminders: • Always check with your processor prior to harvesting any grapes. • Grapes must be entered into eGrape within 72 hours of harvesting. • Brix testing is required on all scheduled varieties and any processed grapes being submitted for VQA. • Brix results will be available on eGrape within 24-36 hours from the time the sample was taken. An email notification will also be sent to all primary contacts. Cheque day: Monday, November 16, 2020 All grapes harvested on or before November 6, 2020 must be entered into eGrape and cheques must be dropped off or arrive viacourier to the GGO offices no later than November 11, 2020. Protocols for cheque day will be sent to all growers closer to the date. If you have any questions or concerns during the course of the 2020 harvest please contact Nick Lemieux at 905-688-0990 ext 228 or at [email protected] Updates from the GGO Farm gate signs We have recently updated the farm gate signs to include the new VQA logo and GGO slogan “We grow the wines you love”, Click here to view the new application form. Please send completed forms and direct any questions to Gillian at [email protected] Bird Control With harvest fast approaching grape growers using propane cannons are reminded to operate them only when birds are feeding (dawn to dusk) which starts at about 30 minutes before sunrise, and ends about 30 minutes after sunset, when there is enough light for birds to forage. It is considered normal farm practice to operate between this period, but never operate propane-fired-bird-scaring cannons, or electronic bird scarers outside of this time period. For more information and resources on how to keep birds at bay, please visit our website at http://www.grapegrowersofontario.com/1234. #BetweenTheVines This August a weekly video series titled #Be- tweenTheVines was launched to showcase the hard word and dedication of our grape growing families. Featured growers include John Fedorkow, Aaron Oppenlaender, Albrecht Seeger, Chris Van De Laar and Will George. To see the videos you can visit any of our social media pages (Twitter, Instagram, Face- book) or click here for our YouTube channel. @grapegrowersont Grape Growers of Ontario Weather stations The GGO has been working on developing a new weather monitoring network across all of Ontario’s major grape growing regions. This new network is real-time down to the minute and can now be accessed through www.egrape.ca or download the free Davis Weatherlink app from the app store or Google play. Over the next month the GGO will be launching additional stations throughout the province in the to build a more fulsome network. For further information, please contact the GGO at 905-688-0990. Grape King Update John Fedorkow We extend our thanks to John Fedorkow, who has accepted the the Board of Director’s request to extend his tenure as Grape King for an additional year. John will be the first Grape King in history to serve two years, which highlights the unique times we have been faced with this year. We thank John for his dedication to date, and he has done a terrific job serving as ambassador to the industry despite the re- strictions in place since March 2020. We look forward to working with him in the weeks and months ahead to continue to promote our world-class 100% Ontario-grown wines. While we are unable to host to host our Annual Celebrity Luncheon to celebrate harvest and kick off the Niagara Grape and Wine Festival, we look forward to welcoming you all in September 2021. LCBO Sales Report - Quarter 1 Report ending June 20, 2020 This is the first quarter (Q1) report for the 2020-2021 fiscal Growth in Sales Rolling year end. All statistics are reported for the 12 months (13 13 Periods to June 20, rolling periods) ending June 20, 2020, unless otherwise noted. 2020 Total sales of wine in Ontario, including imports increased +3.8% in volume (litres) and increased at +4.2% in value (dol- Total Wine sold in Ontario 4.2% 3.8% lars) in the rolling 13 periods. Imported 3.7% VQA sales were down -1.5% by volume and -1.0% in value. 2.7% Non-VQA/IDB sales are up +5.1% in volume (litres) and value Total Ontario (VQA & IDB) 5.1% 5.1% (dollars). Non-V QA/IDB 9.4% 7.5% Quarter 1 is from April 1 to June 20, 2020 and includes the COVID lock-down. Wine sales overall are up +5.1% litres with VQA -1.0% non-VQA/IDB leading the way at +18.4%, imports are down -1.5% -0.7% and VQA -6.5% in litres. Rolling 13 dollars Rolling 13 litres Custom Propagation Program with CGCN Why plant clean vines? • Grapevine viruses and other pathogens have be- come a serious threat to the health and quality of grapevines by delaying maturity, reducing soluble solids (sugar), increasing acids, and reducing the return to growers and wineries. • Grapevine viruses are most commonly spread from an infected vine through planting material. Some viruses will quickly multiply and spread in growers’ fields, if vectors are present. Custom Propagation is defined as a grape grower and/ or winery enlisting the services of a nursery to propagate a specific number of grapevines from a section of their own vineyard (propagation block) and then purchasing the resulting grapevines for their own uses.
Recommended publications
  • Sweet Wines of India

    Sweet Wines of India

    Wine Bouquet For a little sweet something Karina Aggarwal indulges her sweet tooth with vinous offerings from Indian vineyards. Read on to find out which Indian winemaker is making your kind of dessert wine. erhaps it is easy to tell a good dessert wine limited. from a bad on the first sip, but a well made Here is a list of the wines out there, more precisely, the one has layers of complexity that can only ones that left an impression. be discovered when you take the factor of ‘sweetness or sugar’ out of the mix. As Vallonné Vineyards PSommelier Magandeep Singh says, in a sweet wine, the While all other dessert wines in the country follow the late most important thing is not the sweetness but its acidity. harvest method, Vallonne’s is made in the traditional style Sourness in a sweet wine is what gives it its sense of of drying the grapes on straw mats in order to concentrate balance. Without apt crispness, the wine would appear the sugar. Shailendra Pai, owner of Vallonné Vineyards, sticky and syrupy. said, “This wine is made by a very laborious process to Armed with this new perspective, I decided to chart get a concentrated and distinctively flavoured sweet wine. myself a course: to taste the dessert wines of the world. The grapes are harvested at a particular brix (unit to After working my way through some of the greatest measure the sugar level in the berries) and the bunches international dessert wines, I turned my attention to are left to dry on wire hood rows.
  • Riesling Originated in the Rhine Region of Germany

    Riesling Originated in the Rhine Region of Germany

    Riesling Originated in the Rhine region of Germany 1st mention of it was in 1435 when a noble of Katzenelbogen in Rüsselsheim listed it at 22 schillings for Riesling cuttings Riesling comes from the word “Reisen” means “fall” in German…grapes tend to fall off vines during difficult weather at bud time Riesling does very well in well drained soils with an abundance of light, it likes the cool nights. It ripens late so cool nights are essential for retaining balance Momma and papa Parentage: DNA analysis says that • An aromatic grape with high Gouais Blanc was a parent. acidity Uncommon today, but was a popular • Grows in cool regions wine among the peasants during the • Shows Terroir: sense of place middle ages. The other parent could have been a cross of wild vines and Traminer. Riesling flavors and aromas: lychee, honey, apricot, green apples, grapefruit, peach, goose- berry, grass, candle wax, petrol and blooming flowers. Aging Rieslings can age due to the high acidity. Some German Rieslings with higher sugar levels are best for cellaring. Typically they age for 5-15 years, 10-20 years for semi sweet and 10-30 plus years for sweet Rieslings Some Rieslings have aged 100 plus years. Likes and Dislikes: Many Germans prefer the young fruity Rieslings. Other consumers prefer aged They get a petrol note similar to tires, rubber or kerosene. Some see it as fault while others quite enjoy it. It can also be due to high acidity, grapes that are left to hang late into the harvest, lack of water or excessive sun exposure.
  • How to Buy Eiswein Dessert Wine

    How to Buy Eiswein Dessert Wine

    How to Buy Eiswein Dessert Wine Eiswein is a sweet dessert wine that originated in Germany. This "late harvest" wine is traditionally pressed from grapes that are harvested after they freeze on the vine. "Eiswein" literally means "ice wine," and is called so on some labels. If you want to buy eiswein, know the country and the method that produced the bottle to find the best available "ice wine" for your budget. Does this Spark an idea? Instructions 1. o 1 Locate a local wine store or look on line for wine sellers who carry eiswein. o 2 Look for a bottle that fits your price range. German and Austrian Eisweins, which follow established methods of harvest and production, are the European gold standard. However, many less expensive, but still excellent, ice wines come from Austria, New Zealand, Slovenia, Canada and the United States. Not all producers let grapes freeze naturally before harvesting them at night. This time-honored and labor-intensive method of production, as well as the loss of all but a few drops of juice, explains the higher price of traditionally produced ice wine. Some vintners pick the grapes and then artificially freeze them before pressing. Manage Cellar, Share Tasting Notes Free, powerful, and easy to use! o 3 Pick a colorful and fragrant bouquet. Eiswein is distinguished by the contrast between its fragrant sweetness and acidity. A great eiswein is both rich and fresh. Young eisweins have tropical fruit, peach or berry overtones. Older eisweins suggest caramel or honey. Colors can range from white to rose.
  • Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges

    Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges

    HCS Series Number 853 ANNUAL OGIC REPORT (1 July ’16 – 30 June ‘17) Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges Imed Dami, Professor & Viticulture State Specialist Diane Kinney, Research Assistant II VITICULTURE PROGRAM Department of Horticulture and Crop Science 1 Table of Contents Page Executive Summary……………………………………………………………………………………………………..………….3 2016 Weather………………………………………………………………………………………………………………….……..5 Viticulture Research……………………………………………………………………………………………………….…… 10 Project #1: Trunk Renewal Methods for Vine Recovery After Winter Injury……………………………………… 11 Project #2: Evaluation of Performance and Cultural Practices of Promising Wine Grape Varieties….. 16 Viticulture Production…………………………………………………………………………………………………………….28 Commercial Expansion of Varieties New to Ohio………………………………………………………………………………….28 Viticulture Extension & Outreach……………………………………………………………………………………………41 OGEN and Fruit Maturity Updates………………………………………………………………………………………………………. 41 Ohio Grape & Wine Conference………………………………………………………………………………………………………….. 42 Industry Field Day and Workshops………………………………………………………………………………………………………. 43 “Buckeye Appellation” Website………………………………………………………………………………………………………….. 45 Industry Meetings………………………………………………………………………………………………………………………………. 45 Professional Meetings…………………………………………………………………………………………………………………………. 45 Student Training & Accomplishments…………………………………………………………………………………… 49 Honors & Awards………………………………………………………………………………………………………………….. 50 Appendix……………………………………………………………………………………………………………………………….
  • Gewurztraminer VT Pfersigberg Beyer Tech Sheet

    Gewurztraminer VT Pfersigberg Beyer Tech Sheet

    DOMAINE EMILE BEYER GEWÜRZTRAMINER GRAND CRU «PFERSIGBERG» VENDAGE TARDIVE 2007 Emile Beyer is a family estate located in the heart of the Alsace wine region. The firm of Emile Beyer is under the guidance of Christian Beyer, who represents the 14th generation of the Beyer Family of wine growers in the charming village of Eguisheim, the birthplace and very heart of Alsace wine production. Located just outside of Colmar, Eguisheim was the birthplace of viticulture in Alsace and is a village dear to the hearts of wine lovers. The region is a mosaic composed of chalky marl, sandstone and clay in varying proportions from one plot to the next. The vineyards benefit from the wealth of these diverse terroirs, which combined with the unique microclimate, enables the vine to reach its highest potential. The experience that Emile Beyer has acquired over generations enables the domaine to classify its wines by the grape varietal and also by quality, according to the location of the vines. Each different category must meet the domaine’s rigorous quality standards and expectations in order to bear the Emile Beyer label. Today both modern and traditional techniques are used to produce wines of great character and finesse. Region: Alsace Owner: Christian Beyer Established: 1792 Farming Practices: Certified Organic Soil: Clay and limestone mixed with sandstone Grape Varieties: 100% Gewürztraminer Avg Age of Vines: 35 + years Yield/Hectare: 35 hl/ha Residual Sugars: 80 g/l 2007 Production: 700 bottles (500ml) About The Vineyard: Grand Cru Pfersigberg is a 75ha vineyard shared by two villages: Eguisheim & Wettolsheim.
  • Observations of German Viticulture

    Observations of German Viticulture

    Observations of German Viticulture GregGreg JohnsJohns TheThe OhioOhio StateState UniversityUniversity // OARDCOARDC AshtabulaAshtabula AgriculturalAgricultural ResearchResearch StationStation KingsvilleKingsville The Group Under the direction of the Ohio Grape Industries Committee Organized by Deutsches Weininstitute Attended by 20+ representatives ODA Director & Mrs. Dailey OGIC Mike Widner OSU reps. Todd Steiner & Greg Johns Ohio (and Pa) Winegrowers / Winemakers Wine Distributor Kerry Brady, our guide Others Itinerary March 26 March 29 Mosel Mittelrhein & Nahe Join group - Koblenz March 30 March 27 Rheingau Educational sessions March 31 Lower Mosel Rheinhessen March 28 April 1 ProWein - Dusseldorf Depart Observations of the German Winegrowing Industry German wine educational sessions German Wine Academy ProWein - Industry event Showcase of wines from around the world Emphasis on German wines Tour winegrowing regions Vineyards Wineries Geisenheim Research Center German Wine Academy Deutsches Weininstitute EducationEducation -- GermanGerman StyleStyle WinegrowingWinegrowing RegionsRegions RegionalRegional IdentityIdentity LabelingLabeling Types/stylesTypes/styles WineWine LawsLaws TastingsTastings ProWein German Winegrowing Regions German Wine Regions % white vs. red Rheinhessen 68%White 32%Red Pfalz 60% 40% Baden 57% 43% Wurttemberg 30% 70%*** Mosel-Saar-Ruwer 91% 9% Franken 83% 17% Nahe 75% 25% Rheingau 84% 16% Saale-Unstrut 75% 25% Ahr 12% 88%*** Mittelrhein 86% 14%
  • 2019 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, the Ohio State University

    2019 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, the Ohio State University

    OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER 2019 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, The Ohio State University. Thanks to the continuous interest by Ohio growers and vintners and support by the Ohio Grape Industries Committee, we are pleased to resume monitoring fruit maturity progression of varieties grown at the research vineyards during the 2019 season. This information will be sent weekly to OGEN subscribers and posted on the program website, Buckeye Appellation. The date of berry sampling and corresponding heat units or growing degree days (GDD) are included. Note that the GDD in your location could be higher or lower than that at our sites. For example, at the Wooster research vineyard, grape ripening of similar varieties is typically 1 to 2 weeks behind central and southern Ohio, and 1 to 2 weeks ahead of more northern latitude vineyards and on Lake Erie shores. To determine the GDD in your location, visit the OSU-GDD Calculator. To learn more about monitoring fruit maturity and berry sampling, please read OSU factsheet at the following link: Are your grapes ready to pick? Click here for Fruit maturity from previous years. We wish you bountiful and successful harvest!! rape maturity of grape varieties at the Wooster research vineyard: G (1) Sampling Date: 8/20/2019 (GDD=2138) 100 Harvest Variety Berry SS (%) pH T.A. (g/L) FMI Date wt (g) Chardonnay 136 15.2 2.93 16.9 9 Chambourcin 187 14.3 2.79 18.3 8 La Crescent 138 17.9 2.89 16.0 11 Marquette 144 18.3 2.90 16.1 11 Regent 169 17.0 3.20 13.3 13 Sauvignon blanc 139 17.5 2.94 16.8 10 *SS: soluble solids, which estimate sugar concentration in grape juice using a refractometer.
  • Late Harvest Wine: Cul�Var Selec�On & Wine Tas�Ng Late Harvest - Vi�Culture

    Late Harvest Wine: CulVar SelecOn & Wine TasNg Late Harvest - ViCulture

    Late Harvest Wine: Culvar Selecon & Wine Tasng Late Harvest - Viculture • Le on vine longer than usual • Longer ripening period allows development of sugar and aroma • Berries are naturally dehydrated on the vine • Dehydraon increases relave concentraon of aroma, °Brix, and T.A. Late harvest wine – lower Midwest Les Bourgeois Vineyards 24 Nov 2008 - Rocheport, Missouri hp://lubbockonline.com/stories/121408/bus_367326511.shtm Desired characteriscs - of a late harvest culvar in Kentucky • Ripens mid to late season • Thick skin?? • Not prone to shaer • pH slowly rises • Moderate to high T.A. • High °Brix • Desirable aroma Late Harvest Culvars – for Kentucky Currently successful: • Vidal blanc • Chardonel ------------------------ Potenally successful: • Vignoles • Viognier • Rkatseteli • Pe1te manseng Late Harvest Vidal blanc Benefits • High T.A. • Thick cucle • Later ripening Suscepble to: • sour rot • Powdery & Downey Vidal blanc • Early season disease control especially important Vidal blanc Late Harvest Vidal blanc – Sour rot • Bunch rot complex • May require selecve harvest Late Harvest Vignoles • High acidity • High potenal °Brix • Aroma intensity increases with hang me ----------------------------- • Prone to bunch rot • Low yields Late Harvest Vignoles Late Harvest Vignoles Quesonable Late Harvest Culvars – for Kentucky Currently unsuccessful: • Chardonnay • Riesling • Cayuga white • Villard blanc • Traminee Tricky Traminee Tricky Traminee • Ripens early • Thin skin • Berry shaer • pH quickly rises • Low T.A. • Low °Brix #1- Late Harvest Vidal blanc Blumenhof Winery – Vintage 2009 32 °Brix @ harvest 12.5% residual sugar 10.1% alcohol #2- Late Harvest Vignoles Stone Hill Winery – Vintage 2010 34 °Brix @ harvest 15% residual sugar 11.4% alcohol #3- Late Harvest Vignoles University of Kentucky – Vintage 2010 28 °Brix @ harvest 10% residual sugar 10.4% alcohol #4- Late Harvest Seyval blanc St.
  • Microbial Characterization of Late Harvest Wines

    Microbial Characterization of Late Harvest Wines

    Joana Margarida Costa Fernandes Microbial Characterization of Late Harvest Wines Dissertação de mestrado em Bioquímica, realizada sob a orientação científica da Doutora Ana Catarina Gomes (Unidade de Genómica - Biocant) e do Professor Doutor António Veríssimo (Universidade de Coimbra) Julho, 2016 À minha Mãe, Irmã e Carlos Faim AGRADECIMENTOS A realização deste trabalho só foi possível com a colaboração de várias pessoas a quem desejo sinceramente agradecer. Em primeiro lugar, queria agradecer à Doutora Ana Catarina Gomes pela oportunidade de me integrar na sua equipa de laboratório na unidade de genómica do Biocant tornando possível a concretização da dissertação Mestrado, mas também pela sua disponibilidade e orientação científica. Ao Professor António Veríssimo, por ter aceite ser meu orientador e pela sua disponibilidade. À Susana Sousa pela sua dedicação, disponibilidade, motivação e preciosa cooperação ao longo deste trabalho. Aos meus colegas de laboratório Marisa Simões, Cátia Pinto, Raquel Santos, Joana Fernandes, André Melo e Daniel Duarte pelo acolhimento, simpatia, ajuda, e conselhos que me ofereceram para o bom desenrolar deste trabalho. Às minhas colegas de curso Patrícia, Márcia, Helga e Filipa. Estes últimos dois anos não teriam tido o mesmo encanto sem a vossa amizade. Um profundo agradecimento à minha Mãe e Irmã que me apoiaram e incentivaram nesta etapa da minha vida. Ao Carlos Faim pelo seu amor, amizade e apoio incondicionais, a minha sincera e carinhosa gratidão. RESUMO A superfície das bagas da uva é habitada por uma grande diversidade de microrganismos, incluindo leveduras, bactérias e fungos filamentosos que desempenham um papel importante na produção de vinho, contribuindo significativamente para processo fermentativo e para propriedades aromáticas finais do vinho resultante.
  • Guide H-309: Grape Varieties for North-Central New Mexico

    Guide H-309: Grape Varieties for North-Central New Mexico

    COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES Grape Varieties for North-central New Mexico Revised by William “Gill” Giese and Kevin Lombard1 aces.nmsu.edu/pubs • Cooperative Extension Service • Guide H-309 The College of Agricultural, Consumer and Environmental Sciences is an engine for economic and community development in New © Alika1712 | Dreamstime.com INTRODUCTION Mexico, improving Grapes (Vitis spp.) are the most widely grown perennial fruit crop in the world. They are grown in home gardens for fruit and landscape the lives of New purposes or commercially for wine, raisins, or fresh consumption as “table” grapes. A cultivated variety, or “cultivar,” is a formal term for Mexicans through variety. Variety is the more common term, and will be used in this publication. Selecting grape varieties that are adapted to prevailing academic, research, climatic and soil conditions is an important step before planting. Very few locations above 6,000 feet in elevation are successful grape pro- and Extension duction sites. Suitable growing conditions at lower elevations are still very site-specific due to the major threat to grape culture: winter or programs. frost injury. Winter injury occurs at subfreezing temperatures during vine dormancy when no green tissue is present. Frost injury occurs at subfreezing temperatures when green tissue is present. A variety’s win- ter hardiness, or ability to withstand cold temperatures, depends on its genetic makeup or “type.” In addition to winter hardiness, other considerations when selecting a variety are its fruit characteristics, number of frost-free days required for ripening, disease susceptibility, yield potential, growth habit, and other cultural requirements.
  • Determining Grape Maturity and Fruit Sampling

    Determining Grape Maturity and Fruit Sampling

    OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER OHIO STATE UNIVERSITY EXTENSION 2018 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, The Ohio State University. Thanks to the continuous interest by Ohio growers and vintners and support by the Ohio Grape Industries Committee, we are pleased to resume monitoring fruit maturity progression of varieties grown at the research vineyards during the 2018 season. This information will be sent weekly to OGEN subscribers and posted on the program website, Buckeye Appellation. The date of berry sampling and corresponding heat units or growing degree days (GDD) are included. Note that the GDD in your location could be higher or lower than that at our sites. For example, at the Wooster research vineyard, grape ripening of similar varieties is typically 1 to 2 weeks behind central and southern Ohio, and 1 to 2 weeks ahead of more northern latitude vineyards and on Lake Erie shores. To determine the GDD in your location, visit the OSU-GDD Calculator. To learn more about monitoring fruit maturity and berry sampling, please read OSU factsheet at the following link: Are your grapes ready to pick? Click here for Fruit maturity from previous years. We wish you bountiful and successful harvest!! Grape maturity of grape varieties at the Wooster research vineyard: (1) Sampling Date: 8/20/2018 (GDD=2242) 50 Berry Variety SS (%) pH T.A. (g/L) FMI wt (g) Cabernet franc 70 15.7 2.95 17.9 9 La Crescent 71 19.5 2.99 18.4 11 Marquette 69 20.9 3.07 14.7 14 Regent 99 19.1 3.22 7.7 25 Sauvignon blanc 80 19.6 3.03 11.1 18 *SS: soluble solids, which estimate sugar concentration in grape juice using a refractometer.
  • Wine Grape Variety Trial for Maritime Western Washington 2000-2008

    Wine Grape Variety Trial for Maritime Western Washington 2000-2008

    Summary of Results: Wine Grape Variety Trial for Maritime Western Washington 2000-2008 Wine Grape Cultivar Trials 2000-2008 in the Cool Maritime Climate of Western WA Gary Moulton, Carol Miles, Jacqueline King, and Charla Echlin WSU Mount Vernon NWREC 16650 State Route 536, Mount Vernon, WA 98273 Tel. 360-848-6150 Email [email protected] http://extension.wsu.edu/maritimefruit/Pages/default.aspx Wines produced from grapes grown in cool climate regions have generally low alcohol content, low viscosity, and high fruit aromas and flavor (Casteel, 1992; Jackson and Schuster, 1977; Zoecklein, 1998). Certain varietals from Germany, Austria Russia, Hungary, and Armenia, as well as some common French varieties such as Pinot Noir and Pinot Gris can produce excellent fruity wines in western Washington. Selection of the right clone is important and knowing the heat units of your site will greatly aid in the selection of which varieties to grow. The cool maritime region of western Washington is on the very low end of the spectrum with respect to the number of growing degree days (GDD) needed for ripening the more common wine grape cultivars. Although the Puget Sound region has a long growing season in terms of frost free days, mesoclimates within the area range from below 1200 GDD to 2200 GDD. The Washington State University Mount Vernon Northwestern Washington Research and Extension Center (WSU Mount Vernon NWREC) research site is located at 12 feet above sea level in the Skagit Valley floodplain, 3 miles from the Puget Sound. Since 2002, annual GDD averaged 1693; in 2003 there was a spike in GDD of 1965.