growing for winery specifications fran pontasch...
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Harvest Quality…Growing to Winery Specifications26TH ANNUAL GULF COAST GRAPE GROWER’S FIELD DAY
CAT SPRING, TX
FEBRUARY 2, 2018
Fran [email protected]
2017 Blanc Du Bois
Clean, healthy clustersFull clustersAcidity acceptable – pH < 3.49Sugar acceptable – Brix 18⁰‐23⁰
Ideal Grand Growth Stage 2017
• Disease Pressure was lighter than usual
• Rainfall: Adequate rather than heavy
• Humidity: Lower than average
• Clear skies during floweringBudbreak Fruitset
And, Less of This
Reasons for Rejecting grapes
Untimely deliveryDiseased or damaged grapesSunburned or fermenting grapesMOG – matter other than grapesChemistryYield
Winery Specifications
Fruit Quality◦Brix minimum or range◦pH maximum◦Allowable MOG – matter other than grapes◦SO2 addition
Specific Tonnage
Fruit ripening is the accumulation of desirable flavors.
AND the degradation of undesirable flavors.
Berry Development Fruitset to Harvest
Berry Development
Average number of days:
V. Vinifera: 120 DaysBlanc Du Bois: 80‐85 DaysLomanto: 80‐85 DaysLenoir: 95‐100 DaysChampanel: 95‐100 Days
Flowering to Harvest
Phases of Berry Development
Stage 1 ‐ Berry Formation: Flowering to VeraisonStage 2 – Lag PhaseStage 3 ‐ Berry Ripening: Veraison to Maturity
Flowering
Growth in berry size by cell division and water intake
Vineyard ManagementBerry Formation, Stage 1
Lag Phase
Acid, tannin accumulation Sugar, color, flavor development
Nutrition Management
• Annual Petiole Analysis ‐ Fertilize accordingly‐ Identify status of key elements
• Consider Timing• Adjust with rainfall and weather
Major periods of N uptake:• 4‐6 weeks after budbreak• Post harvest
Nutrition Management
Excess Potassiumcan lead to acid drop
Excess shade: associated with high pH/low acid & disease
Nitrogen affects vine balance
Water Management = Monitor shoot tips
Grape Berry Composition Changes
Figure 2. Generalized graphical representation of grape berry compositional changes during development and ripening. (From Watson, 2003).
Lag Phase – Stage 2
Veraison
Lag Phase
Clusters double in weight (approximately)
Estimate Crop Yield
Clusters ~ double their weight After Lag Phase
Weigh individual clusters
Select Sentinel Vines
Count number of clusters per vine
Lag Phase Yield Estimation = 2 (Average number x weight)
Calculate average number & weight of clusters per vine per variety
Lag Phase, Stage 2
Berry Ripening, Stage 3
Acids: pH, TASugars: BrixTannins: last ripeness indicator to develop
Veraison to Harvest
Berry Ripening, Stage 3
Monitor fruit maturity
Manage late season pests
Manage irrigation
Organize Harvest
Shoot growth should stop
Manage Fruit Quality
Berry Ripening, Stage 3 Manage Fruit Quality
Optimize air & lightReduce humidity around fruitFacilitate sugar accumulation
Balanced leaf/fruit ratioAvoid over or under cropping
Open Canopy
Berry Ripening, Stage 3 Manage Fruit Quality
Open Canopy to air & light
Balanced leaf/fruit ratio
REMOVE late ripening GREEN FRUIT
Berry Ripening, Stage 3
Manage Fruit QualityBerry Ripening, Stage 3
Over cropped, unable to ripenCluster thin before verasion
Disease & Pests Diseases: downy mildew, black rot, phomopsis, powdery mildew Insects: grape berry moth, leafhoppers (for Pierce’s Disease)
Canopy Shoots: position & thin out Count Clusters
Nutrition Fertilize as needed – collect tissue sample for analysis
Irrigation: Monitor ‐water for slowed canopy growth & vine health
Vineyard Floor Mow Weed Control – burn back
Management Objectives
Calibrate Instruments
Monitor Fruit QualityEstimate the YieldCoordinate Pickup/Delivery
• Coordinate harvest date
• Bins
• Scales, Trucking
Communicate with Winery or Grower
