|
Varietal
|
Date
|
Grape Chemistry
|
||
|
Sugar (brix)
|
Total Acid (% tartaric)
|
pH
|
||
|
Barbera
|
8-5-07
|
20.6
|
1.89
|
2.91
|
|
8-12-07*
|
25.5
|
1.55
|
3.04
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Primitivo
|
8-5-07
|
20.4
|
1.25
|
3.04
|
|
8-12-07
|
21.7
|
1.10
|
3.08
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
*We agree, a surprising jump. Likely some sampling error here; still far short of ripe. Will increase sample size in coming weeks.