WineEast
View video in the Wines & Vines Digital Edition.
Dr. Eric Hanson with the Michigan State
University Department of Horticulture
discusses his experience building Haygrove High
Tunnels for research into organic fruit farming in
this video by Bonnie Bucqueroux.
fermentation, the juice color was deep ruby. The tannin structure
was very pronounced but with roundness and fullness on the palate.
At this stage of the wine���s development, I think these grapes have
made some of the best wines I have experienced in the East.
No wine was made from grapes grown outside the tunnel due
to decimation from birds. In coming years, all grapes will be net
protected to avoid this problem. However, looking at the chemistries
of those grapes before harvest, it is likely that those grapes were not
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as fully developed and might not have reached the highest levels of
grape quality, even if allowed to ripen for an additional period of time.
References
I am grateful to John Gladstones for his prodigious body of work on
grapes. He has performed a large amount of the basic research and
given me source information that justifies many of the observations
that I have seen about how grapes grow. When a researcher locates
a compatriot who reports the same observations, he or she gains
confidence that the research is real and important. WE
This article is the first in a series that will explore the means and potential for
changing viticultural practices to enhance quality, consistency, value and sustainability. The next article will look at how tunnel technology can be scaled up for
commercial grapegrowing in many different environments and regions. A subsequent article will discuss how grapevine physiology interacts with its environment,
and how these environmental parameters lead to physiological maturity.
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EasternWineLab_Mar09.qxp
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