Took berry samples of the Cayuga White in the Grape Research and Foundation Vineyards and of the Seyval blanc in the Grape Research Vineyard. The sugar, pH and acid levels are as follows. Cultivar °Brix pH TA Cayuga White GR 15.4 3.03 1.095 Cayuga White F 13.1 2.89 1.292 Seyval blanc GR 17.8 3.07 1.148 … [Read more...] about Grape juice chemistry
Archives for July 2010
Berry samples were collected from the Cayuga White and Seyval blanc in the Grape research block yesterday. The sugar level or degrees Brix, pH and titratable acidity are detailed below. Cultivar °Brix pH TA Cayuga White GR 14.9 3.00 1.208 Seyval blanc GR 16.5 3.05 1.238 … [Read more...] about Grape juice chemistry
We have been harvesting Redhaven peaches since last week. The crop looks good and we keep track of it by weighing the yield from selected reference trees. … [Read more...] about Peach harvest
Veraison is occurring on some of our grape varieties. Cayuga White and Seyval blanc are white grapes that are turning from opaque to translucent green at this point - indicating veraison. The Chambourcin are red grapes and are showing hints of color on a few clusters. Veraison signals the beginning of berry ripening. The berries soften and develop color characteristics of … [Read more...] about Verasion begins on some grape varieties
This morning we observed guttation in the Cayuga White vineyard among others. Little drops of water form at the end of a vein on a leaf. This phenomenonis not caused by condensation. If soils are saturated with water, humidity is high, and calm weather minimizes evaporation, the pressure of the sap in the vines can cause water droplets to form on the … [Read more...] about Grape guttation