Oregon Wine Advisory Board Research Progress Report
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Grape Research Reports, 1994-95: Southern Oregon New Varietal Wine Production 1994 ... Page 1 of 2 Oregon Wine Advisory Board Research Progress Report 1994 - 1995 Southern Oregon New Varietal Wine Production 1994 Season Barney Watson Department of Food Science and Technology The new varietal trial at the Southern Oregon Experiment Station was monitored during the growing season and during ripening by David Sugar and Porter Lombard. Most of the varieties in the trial ripened well this vintage compared to 1993 where not all of the varieties developed adequate maturity. Unusually warm and dry weather in September hastened ripening of earlier varieties. Grapes were harvested for experimental wine production beginning on September 22, 1994 with Tempranillo, by far the earliest ripening new variety in this trial, followed by Pinot blanc, Lemberger, Cabernet franc, Gamay noir, Fresia,Dolcetto, and Viognier on September 27, 1994. Weather turned cooler in October delaying harvest of later ripening varieties. Nebbiolo lampia, Nebbiolo, Cabernet Sauvignon, Petit Verdot, and Syrah were harvested for wine production on October 18, 1994. By the end of October little accumulation in Brix was observed in the latest ripening varieties. Graciano, Sangiovese, and Refosco were harvested on October 31, 1994 with lower overall maturity than most of the earlier harvested varieties. Refosco was chaptalized from 18.9 to 21.5 degrees Brix at crushing. Analysis of new wines is shown in Table 1. New wines ranged in alcohol from 11.7 to 14.8% with titratable acidities (TA) from 6.45 to 9.45 g/L and pH's from 3.02 to 3.57.The TA's and pffs were measured in the wines prior to undergoing malolactic fermentation. Anthocyanin content ranged from 143 to 653 mg/L and color intensities (520+420 nm) from 5.13 to 16.91. Petit Verdot, Graciano, Lemberger, Fresia, and Cabernet Sauvignon had the highest color intensities while Nebbiolo and Nebbiolo lampia had the lowest.. Fresia, Petit Verdot, and Lemberger had the highest concentration of total phenolics while Gamay noir, Syrah, and Sangiovese had the lowest. New wines after completion of malolactic fermentation will be evaluated by an industry panel of winemakers this spring. file://E:\OWAB Research\1994-95\Report10\watso95a.htm 6/1/2006 Grape Research Reports, 1994-95: Southern Oregon New Varietal Wine Production 1994 ... Page 2 of 2 file://E:\OWAB Research\1994-95\Report10\watso95a.htm 6/1/2006.