Ontario Fruit Explorers

[Tom Olenio <tolenio@sentex.net>]

Hi,

I am amazed at how long my Eona are hanging.

I had left the Eona unpicked when the rains of Isabel made their way to Ontario.  Some of the fruit split from the excessive rain, and attracted a lot of yellow jackets.  I just left the bunches with a lot of yellow jacket activity when I harvested.

The yellow jackets only ate the damaged fruit, and now the remaining bunches are still hanging.  They are very sweet eating, but not enough for juicing.

I wonder though if there is enough fruit there for acid testing...  I'd bet there is 10 ml of juice there.

Later,
Tom

"Lon J. Rombough" wrote:

The limiting factor for how long they will hang is weather, birds and animals, and if the variety tends to shell off the clusters when ripe.  That last one is a common trait in labrusca and the longer it hangs the more likely the problem will occur.  That's in pure labrusca.  Hybrids vary in tendency to shell.  Beta, for example, has labrusca flavor, but hangs on the clusters better than the pure species.
-Lon Rombough

 
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 16:59:05 -0400
To: "Exploring Labrusca grapes and making better wine with them.." <labruscagrape@lists.ibiblio.org>
Subject: Re: [LabruscaGrape] Acicity
 

Hi,

Since my "full" labrusca vines are not bearing yet, how long will Concord, Isabella (and related) hang on the vine?

Their tough skin should keep off insects (I am assuming).

Thanks,
Tom

"Lon J. Rombough" wrote:

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

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--
Thomas Olenio
Ontario, Canada
Hardiness Zone 5b

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--
Thomas Olenio
Ontario, Canada
Hardiness Zone 5b