|
Varietal |
Date |
Grape Chemistry Readings |
||
|
Sugar (brix) |
Total Acid (% tartaric) |
pH |
||
|
Barbera |
8-13-08 |
23.4 |
1.70 |
2.86 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Primitivo |
8-13-08 |
23.2 |
1.14 |
3.00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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.
|
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
|
|
BL6=Block y; BL7=block 7.
Primitivo: ready for picking. Barbera: Very hot week caused evident dehydration. pH reading a hopeful sign that ripening continues, although TA disappointingly high.
|
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
|
|
|
|
|
|
|
|
|
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. The TA drop last week seemed unusually precipitous, and this week’s data suggests it was likely in error. Primitivo seems near-ideal for picking based on chemistry and juice color.
|
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
|
|
|
|
|
|
|
|
|
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
|
|
|
|
|
|
|
|
|
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
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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
|
|
|
|
|
|
|
|
|
|
|
|
|
|
*Good random sampling this week; last week’s brix reading apparently not a fluke…
|
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.
|
Varietal
|
Date
|
Grape Chemistry
|
||
|
Sugar (brix)
|
Total Acid (% tartaric)
|
pH
|
||
|
Barbera
|
8-5-07
|
20.6
|
1.89
|
2.91 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Primitivo
|
8-5-07
|
20.4
|
1.25
|
3.04 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Varietal
|
Date
|
Grape Chemistry
|
||
|
Sugar (brix)
|
Total acid (% tartaric)
|
pH
|
||
|
Barbera
|
8-26-06
|
23.3
|
1.48
|
3.00
|
|
9-2-06
|
26.5
|
1.19
|
3.09
|
|
|
9-10-06
|
29.1
|
1.06
|
3.13
|
|
|
9-17-06
|
29.4
|
1.02
|
3.16
|
|
|
9-23-06 (block 2 harvest)
|
27.8
|
1.01
|
3.20
|
|
|
Primitivo
(block 6)
|
8-12-06
|
19.9
|
1.42
|
3.05
|
|
8-19-06
|
23.6
|
0.96
|
3.18
|
|
|
8-26-06
|
24.1
|
0.84
|
3.23
|
|
|
9-2-06
|
27.5
|
0.78
|
3.29
|
|
|
Primitivo
(block 7)
|
9-2-06
|
25.5
|
0.74
|
3.27
|
|
9-9-06
|
27.6
|
0.45
|
3.46
|
|
|
Varietal
|
Date
|
Grape Chemistry
|
||
|
Sugar (brix)
|
Total acid (% tartaric)
|
pH
|
||
|
Barbera
|
8-26-06
|
23.3
|
1.48
|
3.00
|
|
9-2-06
|
26.5
|
1.19
|
3.09
|
|
|
9-10-06
|
29.1
|
1.06
|
3.13
|
|
|
9-17-06
|
29.4
|
1.02
|
3.16
|
|
|
|
|
|
|
|
|
Primitivo
(block 6)
|
8-12-06
|
19.9
|
1.42
|
3.05
|
|
8-19-06
|
23.6
|
0.96
|
3.18
|
|
|
8-26-06
|
24.1
|
0.84
|
3.23
|
|
|
9-2-06
|
27.5
|
0.78
|
3.29
|
|
|
Primitivo
(block 7)
|
9-2-06
|
25.5
|
0.74
|
3.27
|
|
9-9-06
|
27.6
|
0.45
|
3.46
|
|