Issue link: http://winesandvines.uberflip.com/i/172581
WineEast Noiret clusters were not fully ripe in mid-September 2013. in length and contained either three or four vines, depending on the vine-spacing treatment. A panel of guard vines was planted at the end of each row, and drip irrigation was installed in the planting. Vine survival was excellent, and all vines were established on the training systems by September 2008. Due to the significantly smaller size of the own-rooted vines, data was collected for grafted vines only in 2009, but for all vines in the experiment in 2010. Yield components. Fruit from each vine was hand harvested Nov. 4, 2009, and Oct. 22, 2010. Yield per vine was quantified using a hanging scale, and cluster number per vine was recorded. A random sample of 20 clusters per experimental unit was collected at harvest and stored at -40°C until analysis. Vines were pruned during the winter to five nodes per foot of canopy during the spring of 2009 and six nodes per foot of canopy during spring 2010; pruning weights were also collected. miwinebarrel Stainless Steel & Oak Wine Barrels... Midwest, East Coast, Great Lakes, Canada... miwinebarrel.com Fruit composition. The 20-cluster sample was thawed at room temperature and crushed by hand. The slurry was pressed through cheese cloth to yield a juice sample. Soluble solids, pH and TA were determined using standard practices. Winemaking. Field replicates for each grafted treatment (grafted HWC/6', grafted HWC/8', grafted LVSP/6', grafted LVSP/8') were combined and then separated into two lots for replicated fermentations. Fruit was destemmed, crushed and treated with 50 mg/L sulfur dioxide added as potassium metabisulfite. Diammonium phosphate (DAP) was added at a rate of 1 g/kg, Fermaid K at 0.1 g/L and Goferm at 0.15 g/L in 2009. When yeast-assimilable nitrogen was measured in 2010, all lots were found to have at least 200 mg/L, so no nitrogen supplement was added beyond the GoFerm Protect (0.3 g/L) at yeast rehydration. The must was brought to 20ºC and inoculated with ICV-GRE to 0.27 g/L. Fermentation was performed with skin contact in 114-liter jacketed stainless steel fermentors with automated temperature control. During the first three days of alcoholic fermentation, the must was warmed slowly from 20ºC to a maximum of 30º-35ºC, after which the temperature was held between 20º and 30ºC. Cap management consisted of manual punch down performed twice daily throughout fermentation. When residual sugar reached <0.5%, as measured by Clinitest tablets, wines were dejuiced, racked into standard 5-gallon glass carboys and inoculated with Alpha to start malolactic fermentation (MLF). Upon completion of MLF, potassium metabisulfite was added to maintain 40 mg/L free sulfur dioxide. Wines were cold stabilized at 2ºC. As good As it gets. Natural Corks Champagne Corks Twinline Corks Bartops VISION® Wine Stopper G-Cap® Screw Cap We now also provide... Custom Stainless Steel Tanks! 734.398.2028 Sales Representatives Chris & Liz Stamp info@lakewoodcork.com Lakewood Cork 4024 State Route 14 Watkins Glen, NY 14891 lakewoodcork.com 607-535-9252 607-535-6656 Fax Win es & Vin es O C TO B ER 20 13 91