|
Varietal |
Date |
Sugar (Brix) |
pH |
Total Acidity (%) |
|
Primitivo |
9-9-11* |
22.7 |
3.24 |
1.02 |
|
|
9-15-11 |
24.4 |
3.39 |
1.01 |
|
|
9-22-11 |
26.2 |
3.43 |
0.97 |
|
|
9-29-11 |
27.2 |
3.58 |
0.84 |
|
|
|
|
|
|
|
Barbera |
9-15-11 |
23.2 |
3.04 |
1.53 |
|
|
9-22-11 |
25.2 |
3.11 |
1.30 |
|
|
9-29-11 |
25.6 |
3.16 |
1.13 |
|
|
10-6-11* |
25.4 |
3.14 |
0.95 |
|
|
10-13-11 (M2)** |
25.7 |
3.18 |
1.10 |
|
|
10-13-11 (1B)** |
27.6 |
3.19 |
1.05 |
|
|
|
|
|
|
|
Touriga Nacional (Quinta) |
9-15-11 |
20.9 |
3.14 |
0.88 |
|
|
9-22-11 |
22.6 |
3.20 |
0.81 |
|
|
9-29-11 |
23.2 |
3.28 |
0.72 |
|
|
10-6-11 |
22.8 |
3.24 |
0.61 |
|
|
10-13-11 |
25.0 |
3.30 |
0.62 |
|
|
|
|
|
|
|
Touriga Nacional (2009) |
9-22-11 |
19.6 |
3.12 |
0.97 |
|
|
9-29-11 |
20.1 |
3.19 |
0.86 |
|
|
10-6-11 |
20.0 |
3.20 |
0.71 |
|
|
10-13-11 |
21.0 |
3.20 |
0.70 |
|
|
10-20-11 |
22.8 |
3.27 |
0.80 |
|
|
|
|
|
|
|
Tempranillo (Quinta) |
10-13-11 |
23.5 |
3.60 |
0.38 |
*The values shown are
the mean of two independent samples from the whole primitivo or barbera field.
**Chemistry of separate clones of remaining barbera with
over 80% picked. M2=Montevina clone,
rows 36-37; 1B=clone 02; rows 21-27.