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At the Missouri State Fruit Experiment Station

Archives for September 2018

Grape juice analysis

September 17, 2018 by Marilyn Odneal

Here are the juice analysis results for the berry samples collected this morning. 17-Sep-18 Cultivar ˚Brix pH TA g/100ml Catawba W 17.6 3.26 0.975 Chambourcin NF 20.0 3.40 0.818 Chambourcin W 22.1 3.25 0.814 … [Read more...] about Grape juice analysis

Filed Under: Grapes, Juice Analysis

Grape phenology and GDD accumulation

September 17, 2018 by Marilyn Odneal

N Norton E-L Stage 37 Berries not quite ripe.

GDD base 50 accumulation for today = 3399 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 … [Read more...] about Grape phenology and GDD accumulation

Filed Under: Grapes, Phenology

Grape juice analysis

September 12, 2018 by Marilyn Odneal

The juice analysis results for the berry samples collected this morning is as follows: 12-Sep-18 Cultivar ˚Brix pH TA g/100ml Norton NF 19.7 3.25 1.050 Norton NN 19.8 3.20 1.103 Norton NS 21.1 3.25 0.994 Norton OF 21.4 3.25 0.848 Norton R 20.9 3.29 1.125 … [Read more...] about Grape juice analysis

Filed Under: Grapes, Juice Analysis

Grape juice analysis

September 11, 2018 by Marilyn Odneal

The juice analysis results of the berry samples collected this morning is as follows: 11-Sep-18 Cultivar ˚Brix pH TA g/100ml Chambourcin MVEC 20.8 3.21 0.878 Chambourcin NF 19.1 3.39 0.818 Chambourcin OF 21.5 3.17 0.878 Chambourcin W 21.1 3.20 0.851 … [Read more...] about Grape juice analysis

Filed Under: Grapes, Juice Analysis

Grape juice analysis

September 10, 2018 by Marilyn Odneal

The juice analysis results of the berry samples collected this morning are as follows: 10-Sep-18 Cultivar ˚Brix pH TA g/100ml Catawba R 18.7 3.23 0.821 Catawba W 16.9 3.19 1.013 … [Read more...] about Grape juice analysis

Filed Under: Grapes, Juice Analysis

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  • Grape Phenology and GDD accumulation
  • Grape Phenology and GDD accumulation

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