Ontario Fruit Explorers

["Lon J. Rombough" <lonrom@hevanet.com>]

Title: Re: [LabruscaGrape] Acicity

Overcropping the vine makes the fruit take longer to ripen, so that the acid is pretty low by the time the sugar is up enough, but the quality suffers.
Letting the fruit hang as long as possible is the main way to deal with high acid.  Otherwise, put a plastic cover, like a greenhouse, over the vines to increase the heat units the vine gets, which will help reduce the acid.  
If you are making wine, you can put the juice in cold storage as close to freezing as possible and some of the tartarates will crystalize out.  
> From: Tom Olenio <tolenio@sentex.net>
> Reply-To: "Exploring Labrusca grapes and making better wine with them." <labruscagrape@lists.ibiblio.org>
> Date: Tue, 21 Oct 2003 14:18:26 -0400
> To: "Exploring Labrusca grapes and making better wine with them." <labruscagrape@lists.ibiblio.org>
> Subject: [LabruscaGrape] Acicity

> Hello All,
>
> Does anyone know if acidity in grapes can be moderated
> through cultural practices?
>
> I am hoping to find research in this area.  What may not be
> economically feasible for commercial growers, could possibly
> work well in a small planting.
>
> Any leads in this area, please send them to the list.
>
> Later,
> Tom
>
> _______________________________________________
> LabruscaGrape mailing list
> LabruscaGrape@lists.ibiblio.org
> http://lists.ibiblio.org/mailman/listinfo/labruscagrape