2014 Veraison to Harvest #4 - Viticulture and Enology

Veraison to Harvest
Statewide Vineyard Crop Development Update #4
September 19, 2014
Edited by Tim Martinson and Chris Gerling
Around New York...
Statewide (Tim Martinson)
This morning I woke up to 35 degrees, and received a report
of temperatures dipping to 30 in Northern NY. In spite of
the cool weather, ripening seemed to move along at a similar pace to last year’s during the same week (also cool) (see
Fruit Maturation table, p. 5-8). Among the vinifera, brix
gained by 0.8 (Malbec and Lemberger) to 2.3 °Brix (Gruner
Veltliner), with average gains of about 1.3 °Brix. Most cultivars were within 0.5 °Brix of last year’s numbers. Titratable acidity dropped by 0.2 to 1.8 g/l, but still run 1 to 2 g/l
higher than last year. Hybrids gained 1.0 (Corot noir) to
3.3 °Brix (Traminette (!)), again with average of 1.3 °Brix,
but as a group the hybrids are running 2-3°Brix behind last
year. Natives (Concord, Catawba, and Niagara) in our small
sample gained 1.8 to 3.8 °Brix, and are within 0.2 to 0.5 °Brix
of last year’s numbers. TA’s among natives ranged from a
drop of 0.2 g/l (Niagara) to 2.3 (3 concord blocks), again with
TA 2 to 5 g/l higher than last year at this time. Last year
at this time, Niagara, Chardonnay, Sauvignon blanc, Seyval
blanc, and Cayuga white were being harvested. I guess we
are not as far behind as I had thought. This week’s article
features graduate student Diane Schmitt and Anna Katharine Mansfield’s Introduction to Winery Safety, first in a series
Diane is writing.
Finger Lakes (Hans Walter-Peterson).
The Finger Lakes has undergone a pretty significant cool
down over the past week. The average high temperature
for the period of September 3-9 was 79ºF, while the average high from September 10-16 was only about 67ºF. As a
result, it seems fair to presume that brix accumulation and
acid degradation have slowed down somewhat compared
to previous weeks, and therefore harvest may slow down a
bit while winemakers and growers wait for the fruit to ripen
a bit more.
Loose-clustered Vignoles selections: The USDA Agricultural
Research Service’s Grape Genetice Research Unit (GGRU) has
generated several selections of Vignoles with loose clusters, that
should be less prone to botrytis and other fruit rots.. Top: One
loose-clustered selection (l) compared to standard vignoles (r).
Bottom: Several selections were planted this year at Geneva.
Gan-Yuan Zhong is project leader with the ARS.
Photos by Andy Humiston (top) and Tim Martinson (bottom)
As the temperatures have transitioned to more of a fall-like
feel, harvest has continued to pick up around the region. We
have been seeing some early loads of Concord picked, but it
sounds like the bulk of the harvest for that variety will still
hold off for another week or so. Earlier Niagara and Elvira
loads are still being picked this week as well.
eat once we had netted all of the red-fruited varieties around
it, and we were starting to lose a fairly significant amount of
fruit. Some more Pinot noir and Chardonnay have been harvested for sparkling wine recently, and at least one winery
has brought in their first load of Pinot gris.
We picked our Grüner Veltliner at the Teaching Vineyard
yesterday. We probably could have let it hang a little bit longer, but the birds decided that it was the next best option to
We have had relatively dry conditions during harvest so far
with regard to rain (0.88” at Geneva since September 1), but
the cooler temperatures recently have caused heavy dews
Page 1
to form on canopies each morning. Downy mildew
and cluster rots still seem to be keeping in check so far,
however.
Long Island (Alice Wise and Libby Tarleton)
The 2013 harvest on Long Island was almost too good
to be true. Conditions were ideal - sunny, dry weather and just enough rain to keep vines happy but not
induce cluster rot. And importantly, there were no
tropical systems. Now in 2014, we appear to be lucky
enough to have another fall with sunny, dry weather,
albeit a bit cooler than last season. Growing degree
days on Sept. 16 were 2759 for Riverhead compared
to 2857 on that date in 2013. Some of the differences in
growing degree day accumulations can be attributed
to the cooler nights that we have enjoyed throughout
the summer and fall (nighttime temperatures factor
into growing degree day accumulations). Daytime
temperatures this past week have been in the low 70’s,
enjoyable but slightly cooler than average. The region
received a few much needed showers, a total of about
0.5”, on Sept 13 and 16.
Harvest continues with Pinot Noir and whites such
as Sauvignon Blanc and Albariño. Where crops are
moderate, flavors are intense and acids have dropped
enough to precipitate harvest as winemakers try to
preserve a variety’s natural acidity. The first Chardonnay blocks will go in the not too distant future. Blocks
with heavier crops and/or big clustered clones will
need a bit more time.
In the Cornell research vineyard in Riverhead (Figure
1), we harvested a few selections this week. Fruit was
clean, free from any cluster rot. Clusters were larger
than average, especially in Pinot Noir and Pinot Gris.
Flavors have been excellent, nicely balanced with acidity. The two hybrids were harvested slightly early to
give the two year old vines a rest. The Aromella row
does not have irrigation so vines struggled a bit this
summer.
Lake Erie (Luke Haggerty)
Weather this past week has been a mix of cool and wet
with a few days of sunshine. The forecast is calling for
similar conditions next week. Regardless of the cool
temperatures we are still seeing sugar accumulation.
Sampling data for the 9-site study collected by Kelly
Link and our CLEREL staff shows another increase in
brix for ‘Concord’ this past week. The averaged brix
from the regions’ 80 sample sites shows an increase
from 12.4 to 13.8 obrix (1.4obrix).
Harvested this week were Vignoles, Delaware, and a
few other hybrids. The harvest focus has turned to
the anticipated bulk juice grapes. The Niagara harvest
has started for two bulk juice processors with a third
starting Monday (September 22). The regions roadways are busy with boxes, trailers, and harvesters. The
Concord harvest is expected to start some time later
next week and boxes are expected to fill fast due to the
above average crop for most growers. Saturated soils
from the wet year are a concern as low spots have been
soft all year and the fear of getting the harvester stuck
may leave some areas unharvested.
Hudson Valley (Jim O’Connell))
Weather. The cool weather has continued this week
and short range forecasts predict a cool and dry week
heading into and through the weekend. According
to Accuweather, “The chance of rain early next week
may depend on the track and speed
of moisture from Odile in the eastern
Pacific.” We are still behind on growing degree days and temperatures are
forecasted to be 5 to 8 degrees cooler
than normal.
Figure 1. Brix, TA, and pH of selections at the Cornell Long Island Horticultural Research and Extension Center in Riverhead.
Alice Wise
Page 2
Disease. Disease pressure from
downy mildew does not appear
to have changed much since last
week. It’s still present in vineyards
in the Hudson Valley, but still at no
more than background noise levels.
Botrytis at the Hudson Valley Lab
(HVL) has been minimal. However,
reports of heavy botrytis in Riesling
and some spotty botrytis in the northern hybrids have come from growers
in different parts of the region.
Birds. In the vineyard at the HVL,
the birds have moved into the later
maturing varieties and are continuing to be a nuisance.
A grower contacted me recently to inquire about managing turkeys. They fed heavily on early maturing varieties, and for now have moved off site. Time will tell
if they will return or if they are satisfied for the season.
Insects. Drosophila is still around, and not surprisingly, becoming more of a nuisance. So far though, growers continue to harvest grapes as ready and not apply
an insecticide.
2014 Lake Erie Concord Update:
Terry Bates
September 17, 2014. As we predicted in last
week’s Veraison to Harvest update, the cool and
wet weather impacted Concord fruit by increasing berry weight and slowing juice soluble solids
accumulation to a more normal rate for this time
of the season. Two weeks ago, there was a big
jump in berry weight but JSS accumulation was
able to keep up with the increase in berry volume.
As we get later into the ripening season and the
rate of JSS accumulation naturally slows down,
the additional effect of increasing berry fresh
weight can be seen in decreasing the JSS curve.
Overall, Concord fresh berry weight at CLEREL
is between 3.2-3.4 grams depending on the block
and JSS around 14.8 °Brix – both still slightly
ahead of the long-term mean.
Introduction to Winery Safety
Diane M. Schmitt and Anna Katharine Mansfield
Dept. of Food Science, Cornell University,
NY State Agric. Expt. Sta., Geneva
All individuals who work for a winery or are visiting a winery production area are responsible for
ensuring a safe work environment. (No exceptions!)
No, really- this means you!
Establishing and maintaining a safe work environment is everyone’s responsibility, though specific expectations will vary from
person to person.
From the top: High-level
employees, like managers and winery owners, are responsible for developing health and safety plans,
implementing them, and fully training other workers. They are also responsible for overall facility
safety, ensuring that equipment safety guards are in place, that job tasks that may result in injury are
either eliminated or the risk of injury reduced, and that proactive plans are developed for anything
Page 3
that may go wrong in the winery. Much like CEOs
in other fields, ranking employees are ultimately
responsible for all events occurring in the winery,
even if they are not overseeing them directly.
reer. New employees who are still developing
their skills can be careless or ignorant of risks, and
highly experienced employees may become overconfident or lose focus and become careless. This
latter group is also most likely to ignore procedures or equipment safety components that “get
in the way” or because “this is how it’s always
been done.” Equipment guards are sometimes inconvenient, but less inconvenient than losing fingers or other body parts. Employees at all experience levels can benefit from refresher safety training sessions, to remind them of the importance of
safety and procedures currently in place.
As onerous as strict training and enforcement of
safety procedures may seem, the alternative is accepting the inevitability of serious accident, with
all the financial and reputation consequences
that entails. The cost of not having and following safety procedures far outweighs the cost of
implementation and enforcement. These include
elevated insurance costs to cover medical costs
and leave and funds earmarked for regulatory ag
Don’t trap your tourists: Visitors to a winery
agency fines and possible lawsuits.
processing area are not immune to health and
Safety from the ground up: While managers and safety protocols, no matter how short their stay.
owners start by making the winery as safe as pos- Ideally, all visitors should be given a brief safety
sible, all employees, from harvest interns to wine- overview and escorted through the facility, since
makers, are responsible for following protocols winery management is technically responsible for
and reporting all problems. From a health and their safety on winery premises. Visitors should
safety point of view, wineries are food processing encouraged wear appropriate clothing and perfacilities, and are subject to the same OSHA rules. sonal protection equipment as needed. For examThis means that workers should not wear high ple, business visitors have been observed walking
heels, flats, sneakers, or any other shoes lacking through production areas wearing formal attire
a steel toe and wet area approval on the process- and stiletto heels; while closed-toed stilettos teching floor. Jewelry, except a solid wedding band, nically met stated safety rules, the risk of injury
is also prohibited in food processing facilities for was significantly higher than for someone wearthe safety of the worker- this includes gauges ing approved footwear.
and piercings. As improbable as it seems, even
belly button piercings have made their way into The bottom line Workplace safety should always
finished food products - and pocket change is a be more important than efficiency, cost, and (escommon hazard. Luckily most of these items will pecially) ego. When safety rules are understood
be settled or filtered out during winemaking, so and followed by everyone, a culture of safety is
contamination risks are reduced, but it’s best to easier to maintain, and it is easier to evaluate any
secure small personal items outside of the pro- new hazards that arise. Accidents can and do hapcessing area. Worse, jewelry can also get caught pen, but if everyone is striving to maintain a safe
in equipment, causing minor to fatal accidents. work environment, the frequency and severity of
For the same reason, hair should be tied back and these events will be greatly reduced.
inappropriately baggy work clothes avoided.
Additional Resources
Beware of complacency and overconfidence:
Workplace accidents can happen to anyone, but OSHA PowerPoint: Elements of an Effective Saferesearch suggests that employees are likely to have ty and Health Program https://www.osha.gov/
more preventable accidents in the first and last ten dte/library/safety_health_program/index.html
years that they work than during the rest of their ca-
Page 4
Fruit Maturation Report - 9/16/2014
Samples reported here were collected on Tuesday, September 16. Where appropriate, sample data from 2013, averaged over all
sites is included. Tables from 2013 are archived at http://grapesandwine.cals.cornell.edu/newsletters/veraison-harvest
We are again reporting berry weight, brix, titratable acidity and pH, and yeast assimilable nitrogen (YAN). Graduate students
Alex Frederickson and Camila Martin Tahim and Ben Gavitt are running the fruit composition and YAN assays.
Cabernet Franc
Region
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Hudson Valley
Long Island
Long Island
Average
Prev. Sample
‘13 Average
Harvest Date
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/9/2014
9/16/2013
Description
E. Seneca
W. Seneca
Cayuga
W. Seneca
Teaching Vyd
HV Lab
LI-05
LI-07
Ber. Wt. g. % Brix
1.47
17.8
1.58
16.4
1.54
18.2
1.77
16.4
1.57
17.3
1.85
18.9
2.04
19.2
1.53
17.7
1.67
17.7
1.58
16.5
1.60
18.2
pH
2.99
2.95
3.08
3.01
3.12
3.30
3.25
3.10
3.10
3.01
3.05
TA g/L
10.0
11.4
8.9
10.0
8.1
8.0
7.2
9.3
9.1
10.4
7.9
YAN (ppm)
58
17
27
39
44
95
40
23
43
50
69
Catawba
Region
Harvest Date
Description
Ber. Wt. g.
% Brix
pH
TA g/L
YAN (ppm)
Finger Lakes
Prev Sample
’13 Sample
9/16/2014
Keuka
2.79
13.2
2.67
23.7
71
9/9/2014
9/16/2013
Keuka
Keuka
2.82
2.13
9.4
13.4
2.55
2.77
*
16.7
124
134
Cayuga White
Region
Finger Lakes
Finger Lakes
Finger Lakes
Average
Prev Sample
’13 Average
Chardonnay
Region
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Long Island
Average
Prev. Sample
’13 Average
Concord
Region
Finger Lakes
Finger Lakes
Lake Erie
Average
Prev Sample
‘13 Sample
Harvest Date
9/16/2014
9/16/2014
9/16/2014
9/16/2014
Description
Keuka
Cayuga
Teaching Vyd
9/9/2014
9/16/2013
Harvest Date
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
Description
Cayuga
W. Seneca
W. Seneca
Teaching Vyd
LI-03
9/9/2014
9/16/2013
Harvest Date
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/9/2014
9/16/2013
Description
Keuka
W. Canandaigua
Portland
Ber. Wt. g.
2.85
2.66
2.85
2.78
% Brix
15.4
17.8
17.1
16.8
pH
2.85
3.09
3.05
3.00
TA g/L
13.9
8.9
8.4
10.4
YAN (ppm)
133
199
126
153
2.68
2.82
15.0
18.5
2.96
3.05
10.3
9.0
130
170
Ber. Wt. g.
1.64
1.55
1.77
1.55
1.76
1.66
% Brix
18.5
17.6
18.0
19.5
20.5
18.9
pH
2.97
2.94
3.05
3.07
3.35
3.10
TA g/L
10.9
11.0
9.5
7.5
6.3
8.6
YAN (ppm)
92
56
74
51
142
81
1.56
1.58
17.3
18.0
2.99
3.20
10.2
8.3
102
146
Ber. Wt. g.
3.58
3.59
3.50
3.56
3.43
3.17
Page 5
% Brix
14.4
14.1
14.3
14.3
12.5
14.9
pH
3.03
2.99
3.11
3.04
2.89
3.15
TA g/L
11.7
10.8
11.1
11.2
13.5
9.3
YAN (ppm)
128
91
200
139
132
134
Corot Noir
Region
2.22
16.1
3.12
pH
TA g/L
YAN (ppm)
2.05
13.8
2.98
10.6
57
pH
TA g/L
YAN (ppm)
18.0
3.20
6.8
139
17.0
3.09
7.7
152
Harvest Date
Description
9/9/2014
Teaching Vyd
Region
Harvest Date
Description
Finger Lakes
Prev Sample
9/16/2014
Teaching Vyd
1.63
9/9/2014
Teaching Vyd
1.56
Harvest Date
Description
Finger Lakes
Prev Sample
9/16/2014
Gruner Veltliner
Lemberger
Region
Finger Lakes
Finger Lakes
Average
Prev. Average
’13 Sample
9/16/2014
9/16/2014
9/16/2014
Teaching Vyd
Keuka
Teaching Vyd
Ber. Wt. g. % Brix
Ber. Wt. g. % Brix
8.8
68
1.81
2.19
2.00
19.5
18.6
19.1
3.01
3.14
3.08
pH
TA g/L
YAN (ppm)
17.2
20.7
3.00
3.00
10.3
7.5
258
29
Ber. Wt. g. % Brix
9.6
9.2
9.4
19
187
103
9/9/2014
9/16/2013
Keuka
1.79
1.76
Region
Harvest Date
Description
Ber. Wt. g.
% Brix
pH
TA g/L
YAN (ppm)
Long Island
Prev Sample
‘13 Sample
9/16/2014
LI-06
2.65
17.5
3.25
7.9
63
9/9/2014
9/16/2013
LI-06
LI-06
2.74
2.40
16.7
19.1
3.14
3.33
9.5
9.0
72
146
Harvest Date
Description
pH
TA g/L
YAN (ppm)
Harvest Date
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/9/2014
9/16/2013
Description
HV Lab
LI-04
LI-08
Ber. Wt. g.
1.87
2.22
1.75
1.95
1.97
1.67
pH
3.42
3.50
3.26
3.39
3.32
3.48
TA g/L
7.3
6.3
7.2
6.9
7.1
6.0
YAN (ppm)
126
63
47
79
83
89
Harvest Date
Description
Ber. Wt. g. % Brix
9/9/2014
9/16/2013
Portland
Portland
Harvest Date
Description
Malbec
Marquette
Region
Final Sample
9/2/2014
Teaching Vyd
Merlot
Region
Hudson Valley
Long Island
Long Island
Average
Prev. Average
‘13 Average
Ber. Wt. g. % Brix
1.09
22.7
% Brix
19.7
20.1
17.8
19.2
17.9
19.6
2.98 12.9
Niagara
Region
Lake Erie
Prev Sample
‘13 Sample
9/16/2014
Portland
pH
4.26
15.1
3.14
3.71
3.23
12.3
15.3
2.99
3.37
TA g/L YAN (ppm)
9.1
197
10.8
7.7
144
153
Noiret
Region
Hudson Valley
Lake Erie
Average
Prev Sample
‘13 Sample
Pinot Noir
Region
Finger Lakes
Prev Sample
’13 Sample
9/16/2014
9/16/2014
9/16/2014
HV Lab
Fredonia
9/9/2014
9/16/2013
Harvest Date
9/16/2014
9/9/2014
9/16/2013
Description
E. Seneca
E. Seneca
E. Seneca
Ber. Wt. g. % Brix
pH
1.91
1.88
1.90
17.0
16.7
16.9
3.19
3.03
3.11
1.75
1.79
16.5
16.9
3.09
3.20
Ber. Wt. g. % Brix
1.40
1.44
1.45
Page 6
19.1
17.7
19.6
pH
3.12
3.05
3.18
TA g/L YAN (ppm)
9.0
13.7
11.4
146
281
213
11.6
10.0
258
164
TA g/L YAN (ppm)
10.0
10.7
6.7
94
136
50
Riesling
Region
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Finger Lakes
Hudson Valley
Lake Erie
Long Island
Average
Prev Sample
‘12 Sample
Harvest Date
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/16/2014
Sauvignon Blanc
Region
Long Island
Prev Sample
’12 Sample
Seyval Blanc
Region
Finger Lakes
Lake Erie
Final Sample
’13 at Harvest
Description
E. Seneca
E. Seneca
W. Seneca
E. Seneca
CL 90 Cayuga
Keuka
W. Seneca
W. Seneca
W. Canandaigua
Teaching Vyd
HV Lab
Portland
LI-01
1.30
1.75
1.31
1.66
1.59
1.44
1.58
1.56
1.67
1.45
1.71
1.92
1.38
1.56
15.1
17.2
16.5
15.5
16.0
15.8
16.5
15.7
14.5
16.1
17.7
16.1
16.9
16.1
2.80
2.87
2.86
2.93
2.92
2.78
2.85
2.88
2.87
2.92
3.23
3.03
3.05
2.92
pH
TA g/L
YAN (ppm)
1.48
1.44
14.4
16.7
2.91
2.98
14.2
10.2
115
85
Ber. Wt. g. % Brix
9/9/2014
9/16/2013
15.2
13.1
13.1
14.1
12.9
12.4
14.2
14.1
15.1
10.7
8.2
12.3
8.5
12.6
35
32
25
145
53
84
133
107
103
32
135
214
62
89
Harvest Date
9/9/2014
Description
LI-02
Ber. Wt. g.
1.36
% Brix
20.2
pH
3.09
TA g/L
8.1
YAN (ppm)
32
9/2/2014
9/9/2013
LI-02
LI-02
1.27
1.23
17.1
22.1
3.01
3.23
10.1
8.1
141
Harvest Date
Description
pH
TA g/L
YAN (ppm)
9/9/2014
9/9/2014
9/9/2014
HARVESTED
HARVESTED
Ber. Wt. g. % Brix
1.82
18.2
3.04
9.0
148
1.77
19.9
3.22
6.4
126
9/9/2013
Cayuga
Harvest Date
Description
Ber. Wt. g. % Brix
1.91
1.96
1.94
1.64
1.90
1.87
14.0
18.3
18.5
18.5
15.3
18.1
Harvest Date
9/16/2014
9/9/2014
Description
Teaching Vyd
Teaching Vyd
Ber. Wt. g.
2.16
2.08
% Brix
17.7
16.5
pH
3.04
3.02
Region
Harvest Date
Description
Ber. Wt. g.
% Brix
pH
TA g/L
YAN (ppm)
Finger Lakes
Finger Lakes
Average
Prev Sample
‘13 Sample
9/16/2014
9/16/2014
9/16/2014
9/9/2014
9/16/2013
High Wire Keuka
W. Seneca
1.87
1.95
1.64
1.87
1.76
19.4
19.8
18.5
17.2
22.8
2.91
2.94
2.97
2.84
3.01
17.5
15.1
10.9
18.7
13.1
208
160
92
163
173
Traminette
Region
Finger Lakes
Hudson Valley
Lake Erie
Average
Prev Sample
‘13 Sample
9/16/2014
9/16/2014
9/16/2014
9/16/2014
9/9/2014
9/16/2013
Keuka
HV Lab
Portland
pH
2.87
3.08
2.94
2.97
2.91
3.06
TA g/L YAN (ppm)
16.6
9.3
12.1
10.9
14.0
9.1
201
45
128
92
155
79
Vidal Blanc
Region
Finger Lakes
Prev Sample
TA g/L
10.3
12.0
YAN (ppm)
62
70
Vignoles
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Zweigelt
Region
Finger Lakes
Prev Sample
Harvest Date
9/16/2014
9/9/2014
Description
Teaching Vyd
Teaching Vyd
Ber. Wt. g.
1.82
1.82
% Brix
17.0
16.5
pH
3.17
3.06
TA g/L
7.3
8.0
YAN (ppm)
149
157
Marquette and Frontenac Fruit Composition at Clayton
Crislyn Particka and Tim Martinson
September 17. As part of the USDA-Specialty Crops Research Initiative Northern Grapes Project, we have training trials
(Top Wire Cordon, Vertical Shoot Positioning, and Umbrella Kniffin) in Marquette and Frontenac located at Coyote Moon
Vineyards in Clayton, NY. Changes in fruit chemistry are slowing down with the cooler weather; TA has dropped roughly
3 g/L in Frontenac and just 1 g/L in Marquette. Brix has gained not quite 2o in Frontenac and has essentially remained unchanged in Marquette.
Date
Berry wt.
(g)
TWC
9/17/2014
UK
9/17/2014
Variety
Training system
Frontenac
Marquette
pH
oBrix
TA (g/L)
1.39
3.01
21.0
20.2
1.36
2.99
20.5
21.5
VSP
9/17/2014
1.36
3.06
20.8
19.1
Average
9/17/2014
1.37
3.02
20.7
20.3
Prev Sample
9/8/2014
1.38
2.95
19.1
23.5
TWC
9/17/2014
1.61
2.88
20.3
17.5
UK
9/17/2014
1.59
2.93
20.9
16.1
VSP
9/17/2014
1.39
2.97
20.3
16.7
Average
9/17/2014
1.53
2.93
20.5
16.7
Prev Sample
9/8/2014
1.58
2.95
20.9
17.9
This newsletter was made possible with support from the New York Wine and Grape
Foundation, the J. M. Kaplan Fund, and the New York State Agricultural Experiment
Station Director’s Endowment.
Veraison to Harvest is a joint publication of:
Cornell Enology Extension Program
Statewide Viticulture Extension Program
Long Island Grape Program
Finger Lakes Grape Program
Lake Erie Regional Grape Program
Eastern New York Regional Horticulture Program
Copyright 2014 © Cornell University
The information, including any advice or recommendations, con-tained herein is based upon the research and experience of Cornell Cooperative Extension
personnel. While this information constitutes the best judgement/opinion of such personnel at the time issued, neither Cornell Cooperative Extension nor
any representative thereof makes any representation or warrantee, express or implied, of any particular result or application of such information, or regarding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manu-facturer or supplier
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