|
Varietal |
Date |
Sugar (Brix) |
pH |
Total Acidity (%) |
|
Barbera |
8-23-13 |
23.0 |
3.00 |
1.38 |
|
8-31-13 |
25.4 |
3.16 |
1.23 |
|
|
9-7-13 |
25.8 |
3.19 |
1.14 |
|
|
Primitivo |
8-17-13 |
19.5 |
3.14 |
1.20 |
|
8-23-13 |
21.8 |
3.27 |
0.87 |
|
|
8-30-13 (1)* |
22.2 |
3.40 |
0.77 |
|
|
8-30-13 (2)* |
23.2 |
3.38 |
0.81 |
|
|
8-30-13 (mean) |
22.7 |
3.39 |
0.79 |
|
|
9-6-13 |
24.1 |
3.48 |
0.74 |
|
|
Tempranillo |
8-17-13 |
19.4 |
3.25 |
0.46 |
|
8-23-13 |
20.8 |
3.39 |
0.42 |
|
|
8-30-13 |
21.8 |
3.50 |
0.40 |
|
|
9-6-13 |
22.0 |
3.60 |
0.34 |
|
|
Touriga Nacional (Quinta) |
8-31-13 |
21.9 |
3.24 |
0.72 |
|
9-7-13 |
22.0 |
3.27 |
0.63 |
|
|
9-15-13 |
24.0 |
3.30 |
0.58 |
|
|
Touriga Nacional (non-Quinta) |
9-15-13 |
23.3 |
3.34 |
0.58 |
*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.