Category Archives: Grape Chemistry

Grape Chemistry 9-22-18

Posted on September 22, 2018 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
primitivo	8-17-18	19.1	3.14	1.10
	8-26-18	23.2	3.25	0.95
	8-31-18 (mean)	23.4	3.34	0.82
	8-31-18a	24.2	3.36	0.82
	8-31-18b	22.6	3.32	0.81
barbera	8-26-18	23.2	3.02	1.30
	8-31-18	24.0	3.10	1.18
	9-7-18 (mean)	26.5	3.11	1.16
	9-7-18a	27.0	3.14	1.15
	9-7-18b	26.0	3.08	1.16
	9-22-18 (Block 1)	27.9	3.21	0.95
tempranillo	9-8-18	21.8	3.73	0.33
touriga (Quinta)	9-8-18	22.4	3.39	0.64
	9-15-19	22.8	3.33	0.60
touriga (non-Quinta)	9-15-19	22.8	3.26	0.60
	9-22-18	23.3	3.34	0.62

Grape Chemistry 9-15-18

Posted on September 15, 2018 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
primitivo	8-17-18	19.1	3.14	1.10
	8-26-18	23.2	3.25	0.95
	8-31-18 (mean)	23.4	3.34	0.82
	8-31-18a	24.2	3.36	0.82
	8-31-18b	22.6	3.32	0.81
barbera	8-26-18	23.2	3.02	1.30
	8-31-18	24.0	3.10	1.18
	9-7-18 (mean)	26.5	3.11	1.16
	9-7-18a	27.0	3.14	1.15
	9-7-18b	26.0	3.08	1.16
tempranillo	9-8-18	21.8	3.73	0.33
Touriga (Quinta)	9-8-18	22.4	3.39	0.64
	9-15-19	22.8	3.33	0.60
Touriga (non-Quinta)	9-15-19	22.8	3.26	0.60

Grape Chemistry 9-7-18

Posted on September 7, 2018 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
primitivo	8-17-18	19.1	3.14	1.10
	8-26-18	23.2	3.25	0.95
	8-31-18 (mean)	23.4	3.34	0.82
	8-31-18a	24.2	3.36	0.82
	8-31-18b	22.6	3.32	0.81
barbera	8-26-18	23.2	3.02	1.30
	8-31-18	24.0	3.10	1.18
	9-7-18 (mean)	26.5	3.11	1.16
	9-7-18a	27.0	3.14	1.15
	9-7-18b	26.0	3.08	1.16

Grape Chemistry 8-31-18

Posted on August 31, 2018 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
primitivo	8-17-18	19.1	3.14	1.10
	8-26-18	23.2	3.25	0.95
	8-31-18 (mean)	23.4	3.34	0.82
	8-31-18a	24.2	3.36	0.82
	8-31-18b	22.6	3.32	0.81
barbera	8-26-18	23.2	3.02	1.30
	8-31-18	24.0	3.10	1.18

Grape Chemistry 8-26-18

Posted on August 26, 2018 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
primitivo	8-17-18	19.1	3.14	1.10
	8-26-19	23.2	3.25	0.95
barbera	8-26-19	23.2	3.02	1.30

Grape Chemistry 8-17-18

Posted on August 17, 2018 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
primitivo	8-17-18	19.1	3.14	1.10

Grape Chemistry 9-22-17

Posted on September 22, 2017 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
barbera	8-26-17	20.9	3.04	1.60
	9-2-17	25.6	3.16	1.30
	9-9-17 (Block 1)	25.8	3.21	1.10
primitivo	8-21-17	23.0	3.27	ND
	8-26-17 (1)	25.8	3.45	0.88
	8-26-17 (2)	24.6	3.42	0.82
	8-26-17 (mean)	25.1	3.44	0.85
Tempranillo (non-Quinta)	9-2-17	23.2	3.64	0.44
Touriga Nacional (Quinta)	9-9-17	22.6	3.52	0.54
	9-16-17	23.4	3.59	0.50
	9-22-17	24.2	3.64	0.45
Touriga Nacional	9-16-17	22.6	3.46	0.62
(non-Quinta)	9-22-17	23.0	3.45	0.56

Grape Chemistry 9-16-17

Posted on September 16, 2017 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
barbera	8-26-17	20.9	3.04	1.60
	9-2-17	25.6	3.16	1.30
	9-9-17 (Block 1)	25.8	3.21	1.10
primitivo	8-21-17	23.0	3.27	ND
	8-26-17 (1)	25.8	3.45	0.88
	8-26-17 (2)	24.6	3.42	0.82
	8-26-17 (mean)	25.1	3.44	0.85
Tempranillo (non-Quinta)	9-2-17	23.2	3.64	0.44
Touriga Nacional (Quinta)	9-9-17	22.6	3.52	0.54
	9-16-17	23.4	3.59	0.50
Touriga Nacional (non-Quinta)	9-16-17	22.6	3.46	0.62

Grape Chemistry 9-9-17

Posted on September 9, 2017 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
barbera	8-26-17	20.9	3.04	1.60
	9-2-17	25.6	3.16	1.30
	9-9-17 (Block 1)	25.8	3.21	1.10
primitivo	8-21-17	23.0	3.27	ND
	8-26-17 (1)	25.8	3.45	0.88
	8-26-17 (2)	24.6	3.42	0.82
	8-26-17 (mean)	25.1	3.44	0.85
Tempranillo (non-Quinta)	9-2-17	23.2	3.64	0.44
Touriga Nacional (Quinta)	9-9-17	22.6	3.52	0.54

Grape Chemistry 9/2/17

Posted on September 2, 2017 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
barbera	8-26-17	20.9	3.04	1.60
	9-2-17	25.6	3.16	1.30
primitivo	8-21-17	23.0	3.27	ND
	8-26-17 (1)	25.8	3.45	0.88
	8-26-17 (2)	24.6	3.42	0.82
	8-26-17 (mean)	25.1	3.44	0.85
Tempranillo (non-Quinta)	9-2-17	23.2	3.64	0.44