Berry Development by Dr. Terry Bates
8/29/2002
Now that veraison 2002 is here, we will monitor fruit development of Concord under different pruning practices and crop loads as well as in other varieties. The attached chart gives the degrees brix, titratable acidity, and pH of several varieties sampled on 8/27/02. In general, the fruit accumulates sugar and loses acid (mainly malic acid) after veraison. We will monitor the rate of sugar and acid change in the fruit to build a data base and help determine the best time to harvest the fruit for wine making in the Lake Erie region.
| 08/27/02 |
| Variety |
Location |
Brix |
TA |
pH |
| Aurora |
Rak Vineyard |
14.2 |
1.16 |
3.37 |
|
| Cayuga White |
Fredonia Lab |
13.5 |
1.56 |
3.08 |
|
| Chambourcin |
Rak Vineyard |
10.7 |
2.70 |
3.05 |
|
| Chancellor |
Rak Vineyard |
12.0 |
2.55 |
3.07 |
|
| Chardonel |
Rak Vineyard |
13.0 |
2.77 |
3.06 |
|
| Cynthiana |
Rak Vineyard |
|
|
|
|
| DeChaunac |
Fredonia Lab |
14.0 |
1.96 |
3.04 |
|
| Delaware |
Fredonia Lab |
13.8 |
1.35 |
3.10 |
|
| Esprit |
Rak Vineyard |
12.1 |
1.98 |
3.10 |
|
| Foch |
Fredonia Lab |
15.0 |
2.04 |
3.10 |
|
| Frontenac |
Rak Vineyard |
17.0 |
2.13 |
3.31 |
|
| GR7 |
Rak Vineyard |
19.3 |
1.38 |
3.38 |
|
| LaCrosse |
Rak Vineyard |
14.0 |
1.62 |
3.10 |
|
| Melody |
Fredonia Lab |
10.1 |
2.50 |
3.01 |
|
| NY 62-0122-01 |
Rak Vineyard |
10.4 |
2.85 |
3.18 |
|
| NY 70-0809-10 |
Rak Vineyard |
11.5 |
2.06 |
3.04 |
|
| NY 73-0139-17 |
Rak Vineyard |
15.2 |
1.57 |
3.05 |
|
| NY Muscat |
Rak Vineyard |
16.0 |
0.52 |
3.49 |
|
| Seval |
Rak Vineyard |
11.9 |
1.40 |
3.10 |
|
| St. Croix |
Rak Vineyard |
16.6 |
1.25 |
3.43 |
|
| St. Peppin |
Rak Vineyard |
19.0 |
1.68 |
3.32 |
|
| St. Vincent |
Rak Vineyard |
|
|
|
|
| Traminette |
Rak Vineyard |
10.4 |
3.33 |
2.96 |
|
| Vidal |
Rak Vineyard |
12.3 |
2.33 |
3.16 |
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