Serving Growing Ohios Grape and Wine Industry
Last January, January 6ththe official day of the polar vortex we experienced really damaging temperatures.Anywhere from around twenty below zero to about sixteen below zerowhere it killed the fruiting buds and it killed actual grape vines.And we've never experienced any damage like this before.And we've never we really didn't know the extentof the damage on the vines until April May in that time frame when we didn't see anybuds developing and even some of thetrunks cracked.
But the impact of that was dramaticwe have no crop at all in our vinifera and we grow varieties like Chardonnay, PinotNoir, Cabernet Franc, Rieslingand without any grapes, we were forced to buya lot of grapes. But it's had a huge impactas far as the grape production not to mention the actual wine losswhich is two or three years spanning. Because in some of the vineyardsthat will have to be replaced from the ground up
with new vines we will not get the first crop is three to four years out.So the impact is just dramatic and millions and millions of dollars.Actually in the viticulture program at Ohio Stateone of our focus of the research is cold hardiness of grapes.So really that's one of my expertise in this fieldof learning more about how grapes cope with freezing with cold in general.After this cold event our growers really needed a lot of help in terms of how to not onlyassess
the damage but also how to deal with the vinesthat are damaged. And we conducted a lot of workshops just toshow them how to prune the vines. Our relationship with Ohio State goes wayback in the 1980'sWe've had a long standing relationship with ongoing research in the wineryand in the vineyards. Currently with Imed Damiour research stems lately from the cold winter vortexwhere we've had a lot of the vines killed and damagedfrom the minus twenty degree temperatures.
Current research is kind of involved tothe extent of the damage to determine the actual damage andto have pruning studies done to see what was the best way to prunethese injured vines. We have not had temperatures that coldsince 1994 here and myself and a lot of the grape growershave not experienced this cold damage. So we need research to help uskind of figure out what's the next step and see what our future is in these vineyards.
Gardening Tips Growing Edelweiss Flowers
Hi, this is Yolanda from Vanveenbulbs .And in this segment we're going to learn all about how to grow Edelweiss. Or Edelweissif you want to pronounce it the German or Swedish way. Now Edelweiss are a beautifulflower that grows in the mountains of the Swiss Alps. So they can grow in your yardreal easily as well. So in nature, they're found way up in the mountains in between rocks.Growing on the cliffs of the Swiss Alps. And they're related to other types of daisiesor astors and they bloom in the summertime. They have little white flowers that are reallydelicate and they have a little bit of a soft gray furry look to them, so they're really,really pretty. They're found in the Swiss
Alps into Austria, and they're very, veryeasy to grow, you just put them in a sunny spot with good drainage. They like lots ofearthy composted good drainage soil, with a lot of rocks in them. And they'll bloomevery summer faithfully. And they come back year after year. And a lot of people notethat sometimes they do lose them over the years, but you can also start them again inthe spring. They're really a beautiful plant that's easy to grow. And they're one of themost famous plants in the world. And known the world around from the Sound of Music.
Knowing when to harvest your grapes
gt;gt;TOM VAN DER LINDEN: It's a beautiful Septemberday in Minnesota. We're at the Horticultural Research Center at the University of Minnesotaand it's time to harvest the grapes. But how do you know when it's time to pické I'll showyou how to tell when the grapes are ripe and I'll show you some measurements to be sure,because it's important. After all, better grapes mean better wine. The most important day of the year is theday you pick. It sets in motion the annual harvest and it also determines the kind ofwine you'll make. As a grape grower and a wine maker you should keep a notebook. You'llbe glad to have records in the months and
years to come. Let's start with sight, touch, smell, andtaste. You want your grapes to be rich in color, not green. A ripe grape will crusheasily, but not be shriveled. A ripe grape is plump, and thickly juicy. It's a balancebetween sweet and tart. Each variety develops special flavors that we call varietal flavor.A fully ripe grape develops its varietal flavor more fully. Does the skin have varietal flavoré Is itherbaceous, or is it vegetal, like a green pepperé Is the aftertaste pleasant or is itbitteré Chemical or vinegar tastes or smells are flaws so take good notes if you have thatproblem. One more time, taste the grape and
imagine what the wine will be. Then we'llmove on to some lab work. It's good to use your senses but it's alsoimportant to measure. You need to measure sugar content, pH, and acidity level. Grapesare mostly water and sugar which will ferment to make wine. Brix is a term that the brewingindustry uses to measure the sugar content of grapes. Brix level helps estimate the alcohollevel of your wine. Like temperature, Brix is measured in degrees. Brix is measured witha refractometer, which you can buy at a winemaking supply store or online. Drop some juice onthe test plate, close the cover firmly and look through the viewfinder. You'll see aline where your juice registers on an internal
scale. In this case, the juice registers 24degrees Brix. A somewhat less convenient, but cheaper methodis to buy a simple glass hydrometer which has a builtin scale. Simply pour your juiceinto the cylinder, float your hydrometer and read the Brix level right off the builtinscale. The more sugar in your wine, the higher your hydrometer will float. As your grapesmature, they store more sugar so the Brix level rises. Different wine styles requiredifferent Brix levels. In general, for white wine, 22 Brix is good. We'll keep an eye onour grapes, testing them periodically, and when we reach our Brix goal, then it's timeto pick.
We now know about sugar and how to measureit. Next let's quickly shift to pH and the pH meter. You may remember pH from high schoolscience class. It's a measure of free hydrogen ions. As our grapes ripen and the sugar rises,the pH will rise too. You can buy an inexpensive, portable pH meter. Be sure you buy pH referencesolutions so you can calibrate your meter. Grape juice is full of natural acids, whichlend important qualities to wine. Every time we measure Brix we should also measure acidlevels. In a way they're opposites; as the Brix goes up, the acid levels go down. Youcan buy a simple acid test kit. It takes a little practice and a little care and you'llwant to make good records, but don't worry,
you can do it! So enough with measuring and tasting, let'sgo pick! Are you ready to pické Let's start by pickinga good sample. Yes, you can pick one grape, put it in your refractometer and take a sugarsample, but it won't be very representative of all your grapes. Instead, pick individualgrapes from many clusters. Sample from both sides of the vine, high and low, in sunnyareas and shaded areas, and pick from different parts of each cluster. An ideal sample mightbe 50 grapes. But if you only have a few vines, it'll be okay to take a smaller sample. Makea note about how they felt, how they smelled,