Missouri State University
What's happening in the field?
At the Missouri State Fruit Experiment Station

Ningxia grape and wine students work in the vineyards at Mountain Grove

Two groups of students will spend 2 days each this week (June 12 – 15) at the Mountain Grove campus to work in our vineyards. Monday and Tuesday we covered grape phenology and grape softwood propagation.

Phenology is recorded on twenty different cultivars in the vineyards.
Phenology is recorded on twenty different cultivars in the vineyards.
The Tuesday group also records phenology.
The Tuesday group gets an overview of the different cultivars.
Then they get to work recording the stages.
Then they get to work recording the stages.
Susanne Howard shows the students how to collect and prepare softwood grape cuttings.
Susanne Howard shows the students how to collect and prepare softwood grape cuttings.
The students begin to make the cuttings.
The students begin to make the cuttings.
Here the flat is almost completed.
Here the flat is almost completed.
These Vidal Blanc cuttings will be used to plant into the Research Vineyard later this year.
These Vidal Blanc cuttings will be used to plant into the Research Vineyard later this year.

 

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Grape phenology and GDD accumulation

GDD base 50 accumulation since April 1 = 870. http://agebb.missouri.edu/weather/reports/gddTable.asp

Phenology stages according to the Modified E-L System http://door.uwex.edu/files/2010/10/ModifiedEichhornLorennzsystem.pdf

Posted in Grapes, Phenology | Leave a comment

Sour Cherry Harvest

The field crew began harvest of the sour cherries today.  Despite the late frost and hail storms we still have a good harvest this year.  The cultivars grown at the Fruit Station are ‘Surefire’ and ‘Montmorency’.  The cherries will be available in the sales office while supplies last.

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Grape phenology and GDD accumulation

GDD base 50 accumulation since April 1 = 742. http://agebb.missouri.edu/weather/reports/gddTable.asp

Phenology stages according to the Modified E-L System http://door.uwex.edu/files/2010/10/ModifiedEichhornLorennzsystem.pdf

Posted in Grapes, Phenology | Leave a comment

Happy Retirement Bill Brown!!

Our best friend from West Plains is retiring this month! He has taken care of our computer and technical needs for what seems like forever and has done so with smiles and patience. We will miss him and wish him the best of times ahead.

Yumm. An ice cream cake from Dairy Queen!
Everyone shares memories and appreciation.
Everyone shares memories and appreciation.
Bill tells a pirate joke. We won't go into details.
Bill tells a pirate joke. We won’t go into details.
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Grape phenology and GDD accumulation

GDD base 50 accumulation since April 1 = 616.   http://agebb.missouri.edu/weather/reports/gddTable.asp

Phenology stages according to the Modified E-L system http://door.uwex.edu/files/2010/10/ModifiedEichhornLorennzsystem.pdf

Posted in Grapes, Phenology | Leave a comment

Grape phenology and GDD accumulation

GDD base 50 accumulation since April 1 = 529.   http://agebb.missouri.edu/weather/reports/gddTable.asp

Phenology stages according to the Modified E-L system http://door.uwex.edu/files/2010/10/ModifiedEichhornLorennzsystem.pdf

Posted in Grapes, Phenology | Leave a comment

2017 Distillation Basics Workshop

Our 2017 Distillation Basics Workshop was held yesterday and today, May 16th and 17th. The hands-on workshop is limited to 8 participants who are either presently involved in or who are considering commercial craft distillation. Our group hailed from Missouri, Illinois, Kansas and Tennessee.

Here are the 2017 workshop grads along with Dr. Karl Wilker, the winery and distillery manager and C. J. Odneal, the cellar technician.
The 2017 Distillation Basics Grads along with Dr. Karl Wilker – winery and distillery manager and C. J. Odneal – cellar technician (right).
The first day is mostly lecture on the distillation process followed by a tasting and time to look at the still and lab.
The first day is mostly lecture on the distillation process followed by a tasting and time to look at the still and lab.
On the second day, a distillation is run and students learn to make the cuts between head, hearts and tails.
On the second day, a distillation is run and students learn to make the cuts between head, hearts and tails.
Sensory evaluation is the technique that most craft distillers use to make the cuts.
Sensory evaluation is the technique that most craft distillers use to make the cuts.
Here some are working through calculations.
Here some are working through calculations.
We suspect that these two fellows are related.
We suspect that these two fellows are related.
Samples of distilled spirits were samples on both days.
Samples of distilled spirits were tasted and discussed on both days.
The workshop offers a great place to network with other distillers.
The workshop offers a great place to network with other distillers.

 

Posted in artisan distillation, wine, Workshops | Leave a comment