Category Archives: Grape Chemistry

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

Grape Chemistry 8-26-17

Posted on August 26, 2017 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
barbera	8-26-17	20.9	3.04	1.60
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

Grape Chemistry 8-21-17

Posted on August 21, 2017 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
primitivo	8-21-17	23.0	3.27	ND

Grape Chemistry 9-17-16

Posted on September 17, 2016 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
Barbera	8-13-16	21.0	2.98	1.29
	8-20-16	22.3	2.98	1.30
	8-27-16	23.4	3.04	1.13
	9-5-16	27.0	3.20	0.96
Primitivo	8-13-16	21.2	3.22	0.94
	8-20-16	24.2	3.47	0.71
	8-21-16 (1)	24.8	3.55	0.72
	8-21-16 (2)	25.1	3.58	0.68
	8-21-16 (mean)	25.0	3.56	0.70
Tempranillo	8-20-16	20.7	3.52	0.52
	8-27-16	21.1	3.57	0.40
	9-5-16	23.0	3.71	0.36
Touriga (Quinta)	8-27-16	21.3	3.32	0.64
	9-5-16	21.9	3.40	0.55
	9-11-16	23.8	3.50	0.51
Touriga (non-Quinta)	9-11-16	22.3	3.41	0.56
	9-17-16	22.9	3.43	0.51
Tinta Cao (Quinta)	9-5-16	23.1	3.47	0.58
	9-11-16	24.2	3.54	0.58

Grape Chemistry 9–11-16

Posted on September 11, 2016 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
Barbera	8-13-16	21.0	2.98	1.29
	8-20-16	22.3	2.98	1.30
	8-27-16	23.4	3.04	1.13
	9-5-16	27.0	3.20	0.96
Primitivo	8-13-16	21.2	3.22	0.94
	8-20-16	24.2	3.47	0.71
	8-21-16 (1)	24.8	3.55	0.72
	8-21-16 (2)	25.1	3.58	0.68
	8-21-16 (mean)	25.0	3.56	0.70
Tempranillo	8-20-16	20.7	3.52	0.52
	8-27-16	21.1	3.57	0.40
	9-5-16	23.0	3.71	0.36
Touriga (Quinta)	8-27-16	21.3	3.32	0.64
	9-5-16	21.9	3.40	0.55
	9-11-16	23.8	3.50	0.51
Touriga (non-Quinta)	9-11-16	22.3	3.41	0.56
Tinta Cao (Quinta)	9-5-16	23.1	3.47	0.58
	9-11-16	24.2	3.54	0.58

Grape Chemistry 9-5-16

Posted on September 5, 2016 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
Barbera	8-13-16	21.0	2.98	1.29
	8-20-16	22.3	2.98	1.30
	8-27-16	23.4	3.04	1.13
	9-5-16	27.0	3.20	0.96
Primitivo	8-13-16	21.2	3.22	0.94
	8-20-16	24.2	3.47	0.71
	8-21-16 (1)	24.8	3.55	0.72
	8-21-16 (2)	25.1	3.58	0.68
	8-21-16 (mean)	25.0	3.56	0.70
Tempranillo	8-20-16	20.7	3.52	0.52
	8-27-16	21.1	3.57	0.40
	9-5-16	23.0	3.71	0.36
Touriga (Quinta)	8-27-16	21.3	3.32	0.64
	9-5-16	21.9	3.40	0.55
Tinta Cao (Quinta)	9-5-16	23.1	3.47	0.58

Grape Chemistry 8-27-16

Posted on August 27, 2016 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
Barbera	8-13-16	21.0	2.98	1.29
	8-20-16	22.3	2.98	1.30
	8-27-16	23.4	3.04	1.13
Primitivo	8-13-16	21.2	3.22	0.94
	8-20-16	24.2	3.47	0.71
	8-21-16 (1)	24.8	3.55	0.72
	8-21-16 (2)	25.1	3.58	0.68
	8-21-16 (mean)	25.0	3.56	0.70
Tempranillo	8-20-16	20.7	3.52	0.52
	8-27-16	21.1	3.57	0.40
Touriga (Quinta)	8-27-16	21.3	3.32	0.64

Grape Chemistry 8-21-16

Posted on August 21, 2016 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
Barbera	8-13-16	21.0	2.98	1.29
	8-20-16	22.3	2.98	1.30
Primitivo	8-13-16	21.2	3.22	0.94
	8-20-16	24.2	3.47	0.71
	8-21-16 (1)	24.8	3.55	0.72
	8-21-16 (2)	25.1	3.58	0.68
	8-21-16 (mean)	25.0	3.56	0.70
Tempranillo	8-20-16	20.7	3.52	0.52