Category Archives: Grape Chemistry

Grape Chemistry as of 9-11-14

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Varietal Date Sugar (Brix) pH Total Acidity (%)
         
Barbera 8-09-14 20.5 2.95 1.56
  8-16-14 22.4 3.02 1.38
  8-22-14 25.2 3.05 1.26
  8-28-14 (Block 1, 2, 3) 26.2 3.16 1.17
  9-04-14 (Block 2, 3) 28.8 3.28 1.04
         
Primitivo 8-09-14 21.4 3.22 1.14
  8-16-14 23.9 3.32 1.00
  8-22-14 (mean)* 25.1 3.41 0.76
  8-28-14 (Block 7) 26.5 3.54 0.66
         
Tempranillo (Duero) 8-09-14 22.4 3.55 ND
  8-16-14 23.5 3.72 ND
  8-28-14 25.4 3.89 0.36
         
Touriga Nacional (Quinta) 8-23-14 21.6 3.27 0.64
  9-01-14 23.1 3.46 0.57
  9-11-14 25.1 3.52 0.56
         
Touriga Nacional (non-Quinta) 8-28-14 21.2 3.34 0.69
  9-04-14 22.8 3.42 0.68
  9-11-14 25.0 3.52 0.54

*Two individual, random samples were collected and assayed in parallel.  Mean data are shown.

Grape Chemistry as of 9-4-14

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Varietal Date Sugar (Brix) pH Total Acidity (%)
Barbera 8-09-14 20.5 2.95 1.56
8-16-14 22.4 3.02 1.38
8-22-14 25.2 3.05 1.26
8-28-14 (Block 1, 2, 3) 26.2 3.16 1.17
9-04-14 (Block 2, 3) 28.8 3.28 1.04
Primitivo 8-09-14 21.4 3.22 1.14
8-16-14 23.9 3.32 1.00
8-22-14 (mean)* 25.1 3.41 0.76
8-28-14 (Block 7) 26.5 3.54 0.66
Tempranillo (Duero) 8-09-14 22.4 3.55 ND
8-16-14 23.5 3.72 ND
8-28-14 25.4 3.89 0.36
Touriga Nacional (Quinta) 8-23-14 21.6 3.27 0.64
9-01-14 23.1 3.46 0.57
Touriga Nacional (non-Quinta) 8-28-14 21.2 3.34 0.69
9-04-14 22.8 3.42 0.68

*Two individual, random samples were collected and assayed in parallel.  Mean data are shown.

Grape Chemistry as of 9-1-14

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Varietal Date Sugar (Brix) pH Total Acidity (%)
Barbera 8-09-14 20.5 2.95 1.56
8-16-14 22.4 3.02 1.38
8-22-14 25.2 3.05 1.26
8-28-14 (Block 1, 2, 3) 26.2 3.16 1.17
Primitivo 8-09-14 21.4 3.22 1.14
8-16-14 23.9 3.32 1.00
8-22-14 (mean)* 25.1 3.41 0.76
8-28-14 (Block 7) 26.5 3.54 0.66
Tempranillo (Duero) 8-09-14 22.4 3.55 ND
8-16-14 23.5 3.72 ND
8-28-14 25.4 3.89 0.36
Touriga Nacional (Quinta) 8-23-14 21.6 3.27 0.64
9-01-14 23.1 3.46 0.57
Touriga Nacional (non-Quinta) 8-28-14 21.2 3.34 0.69

*Two individual, random samples were collected and assayed in parallel.  Mean data are shown in bold.

Grape Chemistry as of 8-28-14

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Varietal Date Sugar (Brix) pH Total Acidity (%)
         
Barbera 8-09-14 20.5 2.95 1.56
  8-16-14 22.4 3.02 1.38
  8-22-14 25.2 3.05 1.26
  8-28-14 (Block 1, 2, 3) 26.2 3.16 1.17
         
Primitivo 8-09-14 21.4 3.22 1.14
  8-16-14 23.9 3.32 1.00
  8-22-14 (mean)* 25.1 3.41 0.76
  8-28-14 (Block 7) 26.5 3.54 0.66
         
Tempranillo (Duero) 8-09-14 22.4 3.55 ND
  8-16-14 23.5 3.72 ND
  8-28-14 25.4 3.89 0.36
         
Touriga Nacional (Quinta) 8-23-14 21.6 3.27 0.64
         
Touriga Nacional (non-Quinta) 8-28-14 21.2 3.34 0.69
         

*Two individual, random samples were collected and assayed in parallel.  Mean data are shown in bold.

 

Grape Chemistry as of 8-23-14

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Varietal Date Sugar (Brix) pH Total Acidity (%)
Barbera 8-09-14 20.5 2.95 1.56
8-16-14 22.4 3.02 1.38
8-22-14 25.2 3.05 1.26
Primitivo 8-09-14 21.4 3.22 1.14
8-16-14 23.9 3.32 1.00
8-22-14 (1)* 24.6 3.36 0.72
8-22-14 (2)* 25.6 3.46 0.80
8-22-14 (mean)* 25.1 3.41 0.76
Tempranillo (Duero) 8-09-14 22.4 3.55 ND
8-16-14 23.5 3.72 ND
Touriga Nacional (Quinta) 8-23-14 21.6 3.27 0.64

*Two individual, random samples were collected and assayed in parallel.  Mean data are shown in bold.

Grape Chemistry as of 8-22-14

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Varietal Date Sugar (Brix) pH Total Acidity (%)
Barbera 8-09-14 20.5 2.95 1.56
8-16-14 22.4 3.02 1.38
8-22-14 25.2 3.05 1.26
Primitivo 8-09-14 21.4 3.22 1.14
8-16-14 23.9 3.32 1.00
8-22-14 (1)* 24.6 3.36 0.72
8-22-14 (2)* 25.6 3.46 0.80
8-22-14 (mean)* 25.1 3.41 0.76
Tempranillo (Duero) 8-09-14 22.4 3.55 ND
8-16-14 23.5 3.72 ND

*Two individual, random samples were collected and assayed in parallel.  Mean data is shown in bold.

Grape Chemistry as of 10-7-13

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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

9-18-13 (Bl 1 only)

27.8

3.11

1.02

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

9-18-13 (Bl 6 back only)

24.6

3.54

0.60

Souzao

9-18-13

22.0

3.21

0.74

10-1-13

22.9

3.25

0.68

10-7-13

24.0

3.23

0.70

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

Tinta Cao

9-18-13

25.8

3.64

0.47

10-1-13

26.4

3.78

0.42

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

9-23-13

23.5

3.38

0.51

10-1-13**

23.9

3.34

0.52

10-7-13**

24.8

3.33

0.56

Touriga Nacional (non-Quinta)

9-15-13

23.3

3.34

0.58

9-23-13

23.2

3.41

0.52

9-30-13

23.6

3.41

0.52

10-7-13

24.8

3.48

0.51

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

**Remainder, post-main harvest.

Grape Chemistry as of 10-1-13

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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

9-18-13 (Bl 1 only)

27.8

3.11

1.02

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

9-18-13 (Bl 6 back only)

24.6

3.54

0.60

Souzao

9-18-13

22.0

3.21

0.74

10-1-13

22.9

3.25

0.68

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

Tinta Cao

9-18-13

25.8

3.64

0.47

10-1-13

26.4

3.78

0.42

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

9-23-13

23.5

3.38

0.51

10-1-13**

23.9

3.34

0.52

Touriga Nacional (non-Quinta)

9-15-13

23.3

3.34

0.58

9-23-13

23.2

3.41

0.52

9-30-13

23.6

3.41

0.52

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

**Remainder, post-main harvest.