|
Varietal
|
Date
|
Grape Chemistry
|
||
|
Sugar (brix)
|
Total Acid
(% tartaric)
|
pH
|
||
|
Barbera
|
8-05-07
|
20.6
|
1.89
|
2.91
|
|
8-12-07
|
25.5
|
1.55
|
3.04
|
|
|
8-18-07
|
27.4
|
1.40
|
3.07
|
|
|
8-25-07
|
27.5
|
1.28
|
3.10
|
|
|
9-1-07
|
30.0
|
1.29
|
3.25
|
|
|
Primitivo
|
8-05-07
|
20.4
|
1.25
|
3.04
|
|
8-12-07
|
21.7
|
1.10
|
3.08
|
|
|
8-18-07
|
23.1
|
1.00
|
3.09
|
|
|
8-25-07
|
26.4
|
0.75
|
3.24
|
|
|
9-1-07 (BL 6)
|
27.2
|
0.82
|
3.40
|
|
|
9-1-07 (BL 7)
|
27.4
|
0.80
|
3.41
|
|
BL 6= Block 6; BL 7=Block 7
Primtivo: ready for picking. Barbera: very hot week caused evident dehydration. pH reading suggests progress on ripening, although TA disappointingly high.