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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. -
Moscato Cerletti, a Rediscovered Aromatic Cultivar with Oenological Potential in Warm and Dry Areas
Received: 27 January 2021 y Accepted: 2 July 2021 y Published: 29 July 2021 DOI:10.20870/oeno-one.2021.55.3.4605 Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas Antonio Sparacio1, Francesco Mercati2, Filippo Sciara1,3, Antonino Pisciotta3, Felice Capraro1, Salvatore Sparla1, Loredana Abbate2, Antonio Mauceri4, Diego Planeta3, Onofrio Corona3, Manna Crespan5, Francesco Sunseri4* and Maria Gabriella Barbagallo3* 1 Istituto Regionale del Vino e dell’Olio, Via Libertà 66 – I-90129 Palermo, Italy 2 CNR - National Research Council of Italy - Institute of Biosciences and Bioresources (IBBR) - Corso Calatafimi 414, I-90129 Palermo, Italy 3 Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze 11 ed. H, I-90128 Palermo, Italy 4 Department AGRARIA - Università Mediterranea of Reggio Calabria - Feo di Vito, I-89124 Reggio Calabria, Italy 5 CREA - Centro di ricerca per la viticoltura e l’enologia – Viale XXVIII Aprile 26, Conegliano (Treviso), Italy *corresponding author: [email protected], [email protected] Associate editor: Laurent Jean-Marie Torregrosa ABSTRACT Baron Antonio Mendola was devoted to the study of grapevine, applying ampelography and dabbling in crosses between cultivars in order to select new ones, of which Moscato Cerletti, obtained in 1869, was the most interesting. Grillo, one of the most important white cultivars in Sicily, was ascertained to be an offspring of Catarratto Comune and Zibibbo, the same parents which Mendola claimed he used to obtain Moscato Cerletti. Thus the hypothesis of synonymy between Moscato Cerletti and Grillo or the same parentage for both sets of parents needs to be verified. -
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 ........................................................ -
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. -
Honey Refractometers Measure Moisture Content Honey Refractometers Are Used by Beekeepers and Honey Packers to Measure the Moisture Content of Honey
Honey refractometers measure moisture content Honey refractometers are used by beekeepers and honey packers to measure the moisture content of honey. Technically, refractometers measure the refractive index of a substance. Explanation: Light travels at different speeds through different materials. The refractive index is just a comparison between two numbers: the speed of light through a vacuum and the speed of light through the material you are testing—in this case honey. Light also changes direction after it passes through different materials. If you measure the difference between the angle of incidence (light coming in) and the angle of refraction (light coming out) of a substance you can use this number to determine the refractive index. This is how a refractometer actually works. Explanation: If you look at a straw in a glass of water you will see it looks distorted. This is because light moves faster through just the glass than it does through the glass and the water combined. Likewise, light will move faster through honey that has few solids than it will move through honey that has many solids. In other words, the refractive index of honey will change based on the amount of solids (sugars and other substances) in it. Refractometers also make corrections based on temperature, because the refractive index will change slightly as the temperature changes. Now, to make this all the more perplexing, the amount of solids in a liquid is measured on a scale called the Brix scale. 1 degree Brix (written °Bx ) means 1 g of sucrose per 100 g of aqueous solution. -
Final Grape Draft 0814
DETECTION AND DIAGNOSIS OF RED LEAF DISEASES OF GRAPES (VITIS SPP) IN OKLAHOMA By SARA ELIZABETH WALLACE Bachelor of Science in Horticulture Oklahoma State University Stillwater, Oklahoma 2016 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE July, 2018 DETECTION AND DIAGNOSIS OF RED LEAF DISEASES OF GRAPES (VITIS SPP) IN OKLAHOMA Thesis Approved: Dr. Francisco Ochoa-Corona Thesis Adviser Dr. Eric Rebek Dr. Hassan Melouk ii ACKNOWLEDGEMENTS Thank you to Francisco Ochoa-Corona, for adopting me into his VirusChasers family, I have learned a lot, but more importantly, gained friends for life. Thank you for embracing my horticulture knowledge and allowing me to share plant and field experience. Thank you to Jen Olson for listening and offering me this project. It was great to work with you and Jana Slaughter in the PDIDL. Without your help and direction, I would not have achieved this degree. Thank you for your time and assistance with the multiple drafts. Thank you to Dr. Rebek and Dr. Melouk for being on my committee, for your advice, and thinking outside the box for this project. I would like to thank Dr. Astri Wayadande and Dr. Carla Garzon for the initial opportunity as a National Needs Fellow and for becoming part of the NIMFFAB family. I have gained a vast knowledge about biosecurity and an international awareness with guests, international scientists, and thanks to Dr. Kitty Cardwell, an internship with USDA APHIS. Thank you to Gaby Oquera-Tornkein who listened to a struggling student and pointed me in the right direction. -
The Muscadine Grape (Vitis Rotundifolia Michx)1 Peter C
HS763 The Muscadine Grape (Vitis rotundifolia Michx)1 Peter C. Andersen, Ali Sarkhosh, Dustin Huff, and Jacque Breman2 Introduction from improved selections, and in fact, one that has been found in the Scuppernong River of North Carolina has The muscadine grape is native to the southeastern United been named ‘Scuppernong’. There are over 100 improved States and was the first native grape species to be cultivated cultivars of muscadine grapes that vary in size from 1/4 to in North America (Figure 1). The natural range of musca- 1 ½ inches in diameter and 4 to 15 grams in weight. Skin dine grapes extends from Delaware to central Florida and color ranges from light bronze to pink to purple to black. occurs in all states along the Gulf Coast to east Texas. It also Flesh is clear and translucent for all muscadine grape extends northward along the Mississippi River to Missouri. berries. Muscadine grapes will perform well throughout Florida, although performance is poor in calcareous soils or in soils with very poor drainage. Most scientists divide the Vitis ge- nus into two subgenera: Euvitis (the European, Vitis vinifera L. grapes and the American bunch grapes, Vitis labrusca L.) and the Muscadania grapes (muscadine grapes). There are three species within the Muscadania subgenera (Vitis munsoniana, Vitis popenoei and Vitis rotundifolia). Euvitis and Muscadania have somatic chromosome numbers of 38 and 40, respectively. Vines do best in deep, fertile soils, and they can often be found in adjacent riverbeds. Wild muscadine grapes are functionally dioecious due to incomplete stamen formation in female vines and incom- plete pistil formation in male vines. -
Harvest Parameters
HARVEST PARAMETERS Determining when to harvest is often one of the grapegrower’s biggest challenges. Traditionally, there are three parameters that can be measured objectively: °Brix (indicates approximate sugar level, measured by a refractometer); juice pH, measured by a pH meter; and titratable acidity (TA). It is important that measurements be taken on a representative sample. Take at least 100 berries, randomly selected from vines of the same cultivar, from several different locations in the vineyard. Place them in a zip-closed plastic bag, crush the berries and extract a sample of the juice to test for °Brix, pH and TA. Suggested levels for white wine grapes: °Brix – 18 to 22 pH – 3.2 to 3.0 TA – 0.8 to 1.2 Suggested levels for red winegrapes: °Brix – 21 to 24 pH – 3.4 to 3.5 TA – 0.6 to 1.2 For grapes that become “foxy” or lose their acidity at high °Brix, such as ‘Edelweiss’, it is recommended to harvest the fruit considerably earlier, e.g., 13.5 to 15 °Brix (where legal, chaptalization – adding of sugar – may enable a suitable alcohol level to be achieved). Winery personnel (the winemaker) may dictate that harvest take place when the grape parameters vary significantly from those noted above. Experienced winemakers often base their harvest timing preferences on past experience, especially the taste of the juice, which may provide them with a particular wine style that they prefer. Flavors, and other characteristics of a given cultivar may also influence harvest timing. Timing of harvest may be accelerated by bird, insect or disease pressure – damaged grapes do not make good wine. -
Viticulture: Table Wine and Grape Varieties
New Agriculture for a New Generation: Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy Viticulture, Table & Wine Grapes Varieties Coordinator: Dr. Christos Vasilikiotis, Assistant Professor Project Leader: Konstantinos Zoukidis, Adjunct Lecturer & Researcher Team members: Dr. Eleni Topalidou, Lecturer & Researcher Michalis Genitsariotis, Adjunct Lecturer & Researcher Dr. Ilias Kalfas, Researcher Executive summary Greece is experiencing the consequences of the hardest financial crisis of its history. The economic crisis in Greece, have a great impact on unemployment and as a result companies are out of business and many people especially young ones are unemployed. In addition, economic crisis, from one hand leads more and more people, special young people with many skills to leave from Greece to other countries and from the other hand, turns young unemployed people to the agricultural sector. The current project’s aim is to determine the potential of viticulture, table and grape varieties in Greece could be an answer for recharging youth and if this sector could improve the national economy and reverse this negative trend. Grape cultivation and wine making have a distinguished place in the history of Western civilization. The ancient Greeks gave an importance to wine, which greatly exceeded its role as a beverage. The production of wine and table grape has been an important part of Greek culture for many centuries. Nowadays Greece holds the 13th place on vineyard surface area. It is one of the first table grape producing (4th) countries in Europe, first producer of currants (Black Corinth) of the world production and eighth exported country in dried grapes worldwide. -
DOCTORAL THESIS 2017 Hanan El Aou-Ouad
DOCTORAL THESIS 2017 INTERACTIVE EFFECTS OF GRAPEVINE LEAFROLL ASSOCIATED VIRUS-3 (GLRaV-3) AND WATER STRESS ON THE GAS EXCHANGE, WATER USE EFFICIENCY, PLANT HYDRAULICS AND METABOLISM IN LOCAL GRAPEVINE CULTIVARS Hanan El Aou-ouad DOCTORAL THESIS 2017 Doctoral Programme in Plant Biology INTERACTIVE EFFECTS OF GRAPEVINE LEAFROLL ASSOCIATED VIRUS-3 (GLRaV-3) AND WATER STRESS ON THE GAS EXCHANGE, WATER USE EFFICIENCY, PLANT HYDRAULICS AND METABOLISM IN LOCAL GRAPEVINE CULTIVARS Hanan El Aou-ouad Thesis Supervisor: Josefina Bota Salort Thesis Supervisor: Alicia Pou Ph. Doctor by the Universitat de les Illes Balears الى امي٬ من اصدق قلبي أهديك الشكر و اﻻمتنان تمجيدا لعطائك الكريم وحبك الﻻمتناهي الى ابي٬شكراﻻنك وضعتني على الطريق الصحيح قبل ان ترحل٬ تاركا ايانا امرأة عظيمة تسير بنا الى بر اﻻمان Agradecimientos-Acknowledgements AGRADECIMIENTOS-ACKNOWLEDGEMENTS Cada historia tiene un final, y hoy ha llegado el tiempo de volver la mirada atrás y expresar mi agradecimiento a todas las personas que me han acompañado en este proyecto personal tan importante para mi. Espero que con las siguientes palabras pueda expresar mi más profundo agradecimiento a cada una de las personas con las que he podido compartir alguna experiencia durante todos estos años. Primero, gracias a Dios por permitirme vivir esta experiencia única en mi trayectoria académica y profesional. En segundo lugar, quiero expresar mi total agradecimiento a mis directoras, la Dra. Josefina Bota y la Dra. Alicia Pou (futura mami) por darme la oportunidad de realizar esta Tesis bajo su dirección y por toda la ayuda prestada. En especial, quiero darle las gracias a Josefina por acompañarme todos estos años, por su paciencia conmigo, por transmitirme su conocimiento, por el tiempo y el esfuerzo dedicados, por su apoyo y sus consejos, tanto en lo laboral como en lo personal. -
Winemaking Step by Step EQUIPMENT RED WINE PROCEDURES Crush (Break the Skins) and De-Stem the Grapes
Winemaking Step by Step EQUIPMENT RED WINE PROCEDURES Crush (break the skins) and de-stem the grapes. For most grape 1 varieties, about 90% of the larger stems should be removed. For most beginners, the hardest thing about making wine is simply figuring out, in advance, what Test for total acidity following the instructions in your acid testing equipment is going to be needed. This list 2 kit. If the acidity is less than .6%, add enough tartaric acid to bring it should set most of these fears to rest. to that level. If you have a pH meter, also test the pH. You will need the following: Test for sugar with your hydrometer. 3 Correct any deficiencies yb adding enough sugar to bring the reading up to at least 22° Brix or add water to bring the sugar down to a range 1. Siphon Hose and Racking Tube between 22° and 26° Brix. 2. Hydrometer and Test Jar 3. Acid Testing Kit When these tests and corrections have been completed, the must 4 should be sulfited. Estimating that you will get roughly one gallon of 4. SulfiteTest juice yield for every 16 lbs. of grapes, calculate the anticipated amount 5. Crusher or Crusher/Destemmer of juice. Using this estimate, add enough sulfite to give you a sulfur 6. Press or Pressing Bag dioxide (SO2) level between 50 and 130 parts per million (ppm). The 7. Thermometer amount needed will depend on the condition of the grapes, with 8. Scoop with Handle moldy grapes getting the most concentrated dose. Extremely clean 9. -
Winemaking Basics-Bruce Hagen.Pdf
Winemaking Basics Bruce Hagen Sourcing grapes: good wine starts with good grapes Ripeness: is generally expressed as percent sugar or °Brix (°B). The normal range is 22 – 26°B (17.5 to 19 for sparkling and 21 for some ‘crisp’ and austere whites). Use a hydrometer or a refractometer to check it. If you harvest much above 26, you should consider diluting the juice (must) with water to adjust it to downward a bit, depending on the alcohol level you are comfortable with. The problem with making wines from high °Brix grapes is that the resulting alcohol level will be high. The fermentation may stop (stick) and the wine may taste hot. Therefore, you should consider diluting the must or juice, if the sugar level is much above 26 (see adjusting the °Brix below). The alcohol conversion factor for most yeasts is about .57, but ranges from .55 to as high as .64. Multiply the °B by the conversion factor to determine the probable alcohol level: ex 26°B x .57 = 14.8%. If the °B level is 27, the resulting alcohol level will be 15.4 —very hot! If you dilute to 25, the alcohol will be 14.25%. If you dilute it to 24ºB, the alcohol will be 13.7% —quite acceptable. Whites vs. reds: § White grapes are de-stemmed, crushed, and pressed before fermentation. § Skin contact is relatively short. § Red grapes are typically de-stemmed, crushed, cold-soaked (optional), and he wine pressed off the skins and seeds after fermentation. Skin contact is lengthy, so color and tannins are more intense.