To Dr. Bates Home Page To the Lake Erie Regional Grape Program Home Page

Berry Development by Dr. Terry Bates

9/30/2002

The attached chart gives the degrees brix, titratable acidity, and pH of several varieties sampled on 9/26/02.

  09/26/02
Variety Location Brix TA pH
Aurora Rak Vineyard harvested harvested harvested
Cayuga White Fredonia Lab 20.1 0.83 3.30
Chambourcin Rak Vineyard 17.0 1.29 3.21
Chancellor Rak Vineyard 20.3 1.11 3.33
Chardonel Rak Vineyard 21.8 1.25 3.32
Concord Fredonia Lab      
Cynthiana Rak Vineyard 20.1 1.98 3.29
DeChaunac Fredonia Lab 21.0 1.30 3.20
Delaware Fredonia Lab 22.1 0.63 3.42
Esprit Rak Vineyard      
Foch Fredonia Lab 20.0 1.16 3.34
Frontenac Rak Vineyard 26.0 1.45 3.57
GR7 Rak Vineyard harvested harvested harvested
LaCrosse Rak Vineyard harvested harvested harvested
Melody Fredonia Lab 19.5 1.06 3.13
Niagara Fredonia Lab harvested harvested harvested
NY 62-0122-01 Rak Vineyard 18.5 1.00 3.49
NY 70-0809-10 Rak Vineyard 18.3 0.80 3.32
NY 73-0139-17 Rak Vineyard 19.5 0.96 3.22
NY Muscat Rak Vineyard harvested harvested harvested
Seval Rak Vineyard harvested harvested harvested
St. Croix Rak Vineyard harvested harvested harvested
St. Peppin Rak Vineyard harvested harvested harvested
St. Vincent Rak Vineyard 19.8 1.38 3.23
Traminette Rak Vineyard 22.8 1.16 3.15
Vidal Rak Vineyard 20.6 1.08 3.28


For those of you that have been watching these numbers for the past several weeks, you can plot the increase in brix and the decrease in TA of the variety that you are interested in. In the attached chart, I have plotted brix and TA with respect to time for Traminette.