This Month in the Vineyard

July & August in the Vineyard - This time of the year we are trying to keep up with the growth of the vines. New vines are tied to the wires, shoots are adjusted and weeds are mowed. This year I purchased a new "toy" - a 6 foot rototiller for the tractor so I can "clean cultivate" many of the rows. Removing the weeds in the rows is another way of increasing the vigor on some of the vines. Some of the stronger vines will still have ground cover (a fancy name for weeds) down the centers. See our "Year in the Vineyard" page to see more details of grape growing! The picture on the right is a DeChaunac cluster that is just beginning to change color. This period of grapvine growth is called "verasion."

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Typical of small farms is equipment breakdowns. My 30 plus year old Massey Fergussen tractor developed a bad oil shaft leak and had to be sent to the tractor guy down the road. It came back working absolutey fantastic for a few days and then the leak started again - I am still waiting to get it back. Oh well - enough of my moaning for now!!

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A new Brewer & Winemaking site contacted me from the Chigago area - Bev Art Brewer & Winemaking Supply and they are also opening a Meadery - WildBlossomWinery.
Check them out.

Our visit to Hunt Country Vineyards  July, 2004

Click here for more winery tours

 

Open Year 'Round
November - June: Monday - Saturday 10 - 5 Sunday 12 - 5
July - October: Monday - Saturday 10 - 6 Sunday 12 - 6

Hunt Country Vineyards
4021 Italy Hill Road - Branchport, NY, USA 14418

1-800-WINE-BUY (1-800-946-3289)
e-mail - info@huntcountryvineyards.com

 

 

Hunt Country Vineyards was one of the vineyards we toured in 2004.

The Hunt farm has been in the Hunt family since the land was first settled in the early 1800's. They are the 6th generation to farm the same land. There have been grapes grown in the Finger Lakes region since the 1840's. Some of the vines are over 100 years old. One ancestor, Josiah Wright Prentiss (born Dec. 10, 1804) spent his entire life developing new grape varieties in the area and was the first person to plant grapes on Keuka Lake.

Fast forward to the 1970's when they seized the opportunity to move to the family farm. They began planting grapes for the Taylor Wine Company. Experts told them that the farm was perfect for growing wine grapes.

The farm sits on a gentle hillside above Keuka Lake on glacially deposited gravelly loam soil ideally suited for grapevines. Being in the heart of the Finger Lakes, the area is protected from extreme cold winter temperatures by the mitigating effects of the Great Lakes. Also, the slope of our farm allows cold air to drain down to Keuka Lake, which doesn't freeze due to its depth. In early fall, the warm days and cool nights bring out intense fruit flavors in the grapes. Those exceptional flavors are captured in the wines by careful monitoring of ripeness and cool fermentation.

The Finger Lakes is gaining a reputation as the best wine region in the country for growing varieties such as Riesling and Cabernet Franc. It is also becoming known as the best region for the production of late harvest and ice wines. It has been truly gratifying to experience the growth in recognition of our wines from the early 1980's, when we started producing wine, to the new millennium.

 

We brought back many wine samples. Three similar ones were Foxy Lady White, Foxy Lady Blush, and Foxy Lady Red. The white was a blend of Niagara, Cayuga and Seyval, the blush was a blend of Delaware, Cayuga and Seyval and the Red is a blend of Concord, Baco, DeChaunac and Cayuga. These were very nice wines using the same grapes available for you to pick at our vineyard this fall.

As I am writing this I am sipping a "Classic Red" which is a blend of DeChaunac, Chancellor and Baco Noir.

Hunt Country Vineyard uses many of the grapes that we grow such as Baco, Dechaunac, Concord, Delaware, Niagara, Cayuga, Seyval and Vignoles.

 

 

Click here for a list of Hunt Countries Wine List!

 

 

We just had another update about what Sandy Paetz is doing at the MSU Viticulture & Winemaking School - “Sulphide Detection and Treatments Regarding Wine”

This program was brought to our attention a few years ago when a MSU student, Bernard Call, who took this course, purchased some grapes at our farm and was carefully measuring the brix of the grapes with a refractometer. The following year he returned to our farm after being in the program for one year and he was very enthusiastic, interesting and knowledgeable about the course.

Sandy Paetz, one of our past Sales Stand Associates, had also enrolled in the MSU program. When the two of them found out that they both were taking the courses, the conversations became very stimulating and they agreed to forward some of their program notes to us for our newsletter.

We have some inside stories of what Bernard and Sandy are doing at MSU.

 

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“Sulphide Detection and Treatments Regarding Wine”

W.C. PAETZ
February 18, 2004 Michigan State University

 

Abstract:

During our lab exercise we completed the process of sensory evaluation of sulphides and mercaptans in wine utilizing exclusively aroma trials. After discerning that sulphide problems did exist in our wine sample, we explored methods to identify, isolate and to determine a plausible treatment protocol.

INTRODUCTION:

Sulfur dioxide is one of the most versatile of chemicals.(1)
It comes as close as anything to being recommended for all wines. It has many properties which make it the exclusive additive of choice to preserve and protect wines during every aspect of the making of wines.

Sulphur dioxide has become such a universal additive because it has four quite distinct properties.(2)

1.) Antioxidant the prime reason behindtis anti-oxidant property is the fact that it will readily combine with oxygen, thus removing it before too much harm can be done.

2.) Antiseptic (anti-microbial) Septic wounds are caused by bacteria infecting the surrounding tissue, where they can flourish in the warmth and the damp nutritious surroundings. When an antiseptic is applied to a wound, the bacteria are killed. Sulphur dioxide has the same effecto on bacteria in wine.

3.) Anti-oxidasic : The third property of sulphur dioxide relates to enzymes. These are catalysts to change in the browning and degradation of fruit substances and phenolics. Enzymes are named by words ending in –ase; thus enzymes that promote oxidation are known as oxidasess. Sulphur dioxide ascts as a poison to the oxidases, greatly reducing the rate of oxidation.

4.) Corrective after oxidation: The first three properties of sulphur dixode are all preventative, it is also corrective, in that it can freshen tired wines which have been badly handled and have lost their intire free SO2.

It is often administered prior to fermentation to inhibit wild yeasts and to protect a wine from spoiled fruit and oxidation. SO2 is applied whenever a wine is exposed to oxygen such as during a racking when the wine is moved off sediments and might be exposed to contamination growth. It is used prior to bottling to protect and preserve the wine. It is rather ironic that this chemical which has such positive aspects, also has a dark side. It is important to note that during a primary fermentation the wine is protected by a blanket of CO2. At this time it would be inadvisable to add any SO2. Doing so would needlessly promote SO2 in its bound form, which would offer no protection to the wine and the production of acetaldehyde may ensue.

SO2 or Sulfites are a good thing. Sulfides and Mercaptans are odoriferous compounds which can ruin the desirable characters of wine. H2S or the rotten egg smell may be present in a wine. Poly-Mercaptans represents too much saturation of sulfur compounds and can be detrimental to wine. Mono-Mercaptans and H2S are problems but are treatable. What if the wine bouquet was comprised of cauliflower or onions? Being able to identify and treat sulfur problems is a key role and an inevitable one for every wine maker.

Materials and Methods

1.) Equipment:
1.) Wine Sample Pinot gris
2.) Five glasses
3.) Cadmium Sulfate
4.) Copper Sulfate
5.) Copper and Ascorbic Acid
6.) 50 ML beaker
7.) Pipette

Method:
1.) Measure 25 – 50 ml of wine to be tested
2.) Pour sample in five glasses
3.) One glass left as control sample
4.) Glass two 5 drops of cadmium sulfate
5.) Glass three 5 drops copper sulfate
6.) Glass four ½ to 1 ml of ascorbic acid, after several minutes an addition of 5 drops copper sulfate added to this glass.
7.) Smell control sample
8.) Smell each sample in succession paying attention to changes in olfactory sulfur character.
9.) Cadmium is poisonous …aroma test only!

 

Results

Please see appendix.

Discussion
Ascorbic Acid is an anti-oxidant which has been used as a partial substitute for sulfur dioxide. Its best use is in the treatment of wine that has had some H2S progress to disulfides. Using .25 grams per gallon will cause the disulfides to revert back to mercaptans, albeit slowly, which can then be dealt with using copper or bocksin.

Bocksin is a material used to eliminate or reduce hydrogen sulfide and mercaptan odors in wine without having to resort to the use of copper except when fairly high levels are present. Typical usage is 2 to 6 ml per gallon. Duration of the treatment is 24 to 48 hours with vigorous mixing at least four times per day. A bench test is the best practice to follow to discern how much. The treated wine should then be filtered to .45 mu before it is tasted following treatment. It is compatible with copper sulfate should that treatment still be necessary.

Copper sulfate is used to remove hydrogen sulfide and mercaptans. Use a bench test to determine minimum effective dose. Avoid adding excessive copper. This should only be done if aeration and racking do not solve the rotten egg smell.

Another treatment, which might work, is carbon activated deodorizing fining material. A bench test should be conducted. This will remove odors and some color in wine. It is non-selective so both desirable and non-desirable odors are removed.

 

 

Conclusion
This study was not only worth while but extremely important. The question regarding adverse consequences from the formation of sulfide compounds is one we shall all have to face.

Appendix
1 2 3 4
A. n/c odor gone odor gone odor gone
B n/c n/c odor gone odor gone
C n/c n/c n/c odor gone
D n/c odor less odor gone odor gone
E n/c n/c odor less 2 odor less 3
F n/c oder less 1 odor less 2 oder less 3
G n/c n/c n/c n/c

A = H2S present
B = Mercaptans present
C = Disulfides present
D = H2S plus Mercaptans
E = Mercaptans & Disulfides both present **********
F = H2S, Mercaptans and disulfides are all present
G = Odor not caused by sulfide compounds

 

References:

1.) Presque Isle Wine Cellars Doug Moorhead , Marc Boettcher Wine Making Supplies Catalog 23 published 2003-2004
2.) D.Bird, Understanding Wine Technology The Science of Wine Explained. The Wine Appreciation Guild, San Francisco 2002.DBQA Publishing

More MSU articles

August Grape Recipe - Pork Chops in Grape Sauce

Servings: 2
Preparation Time: 20 minutes

Source: National Pork Producers Council

• 2 boneless pork chops, 1-inch thick
• Olive oil
• Salt and freshly ground black pepper
• 4 tablespoons balsamic vinegar
• 1 cup red or green seedless grapes
• 1 tablespoon butter

1. Heat a skillet over medium-high heat. Brush each chop lightly with olive oil and sprinkle with salt and pepper. Brown chops on each side; remove chops from pan.

2. Add balsamic vinegar to skillet, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add grapes, tossing to coat with vinegar. Return chops to skillet, spooning juices over chops. Cover tightly; cook over low heat for 7-8 minutes, until chops are just done.

3. With a slotted spoon, transfer the chops and grapes to a serving platter; keep warm. Stir the butter into the sauce until melted. Cook, uncovered, over medium-high heat until the sauce thickens slightly. Spoon the sauce over the chops and grapes.

 

Do you have a great honey recipe - please send it to us and we will put it in our newsletter.

Candle W*nner & Laugh of the Month

August candle winner: ang672@yahoo.com

Will this months w*nner,
ang672@yahoo.com
please contact us and so that I can ship your candles.

Our list of previous candle w*nners.

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Click below for something silly to end this newsletter with.

Snowball Fight - Nice cool thing for hot summer month!

See You Next Month!

Honeyflow Farm Main Page

Honeyflow Farm
4939 Mill Rd.    PO Box 275
Dryden, Michigan 48428
(810) 796-2344 (Phone & Fax)

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