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Berry Development by Dr. Terry Bates

9/5/2002

The attached chart gives the degrees brix, titratable acidity, and pH of several varieties sampled on 9/4/02. Last week, we had a little trouble with the instruments in the lab and some of our numbers were a little out of whack. We think we have solved the problem in the lab and the data looks more reasonable.

  09/04/02
Variety Location Brix TA pH
Aurora Rak Vineyard harvested    

Cayuga White Fredonia Lab 15.9 1.1 3.0

Chambourcin Rak Vineyard 13.3 1.9 2.8

Chancellor Rak Vineyard 15.4 1.8 2.9

Chardonel Rak Vineyard 17.5 2.1 2.9

Concord Fredonia Lab 11.0 1.1 3.1

Cynthiana Rak Vineyard 12.5 3.7 2.7

DeChaunac Fredonia Lab 15.5 1.8 2.7

Delaware Fredonia Lab 16.0 0.8 2.9

Esprit Rak Vineyard 16.0 1.4 3.1

Foch Fredonia Lab 16.6 1.7 3.0

Frontenac Rak Vineyard 20.2 2.2 3.2

GR7 Rak Vineyard 19.6 1.3 3.3

LaCrosse Rak Vineyard 17.5 1.0 3.0

Melody Fredonia Lab 14.1 1.7 2.9

Niagara Fredonia Lab 13.0 1.1 3.1

NY 62-0122-01 Rak Vineyard 13.0 2.2 3.1

NY 70-0809-10 Rak Vineyard 14.9 1.3 3.0

NY 73-0139-17 Rak Vineyard 17.2 1.3 3.1

NY Muscat Rak Vineyard harvested    

Seval Rak Vineyard 16.0 1.1 3.1

St. Croix Rak Vineyard 19.0 1.0 3.4

St. Peppin Rak Vineyard 20.5 1.6 3.2

St. Vincent Rak Vineyard 12.2 2.6 2.9

Traminette Rak Vineyard 14.2 2.2 2.8

Vidal Rak Vineyard 15.5 1.8 3.1



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