Archive for the ‘wine making’ Category
Thursday, February 2nd, 2012
The root rot of the vine have a pathological syndrome due to the activity of fungal microorganisms that attack plant roots, causing a progressive deterioration of the host, until his inevitable death.
The pathogens responsible for these damages in the Trentino, as in other Italian regions, are mainly known as Armillaria mellea nail, fungus, or tuft of good little family, Rosellinia necatrix, known by the common name instead of rot and woolly Roesler hypogaea.
The struggle in this type of pathogens is very complex and difficult to implement due to the mode of infection and dissemination of the long persistence in soil and the absence of effective chemical ingredients, which can act in a direct and definitive.
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Tags: chemical, ingredients, root, vine
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Thursday, February 2nd, 2012
The esca of grapevine is a syndrome caused by the action of various fungi, which attack the wood of the host plant and cause major damage to the vineyard. The disease is now widespread in most of the world’s wine-growing areas, causing significant economic losses. In the past this disease seemed to affect only the oldest vines, but in recent years its presence has increased alarmingly, especially in young plants.
The book “The Esca’s lives,” edited by Lorenza authors Michelon, Chiara Pellegrini and Ilaria Pertot, aims to provide information and advice to the grower time to recognize the disease and, in the absence of an effective fungicide, implement measures like condoms to prevent the possible spread in the field.
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Tags: disease, Esca, grapevine, lives, Vineyard
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Thursday, February 2nd, 2012
Powdery mildew of the vine, also known by the name of “mildew”, is normally present in the vineyards of the Italian peninsula, but it causes problems, especially in southern Italy and islands.
In recent years, however, has also increased sharply in northern arousing, in some years, late blight of major concern, traditionally considered the most common disease in the vineyards of the north. Powdery mildew, as mildew can have a disastrous impact on wine production, both in quantitative and qualitative. The damage is mainly due to the biological characteristics of the fungus that make it, on the one hand very dependent on climatic and other conditions give a high ability to multiply and spread, making tough defense against the disease.
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Tags: disease, mildew, powdery, vine
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Tuesday, January 31st, 2012
The phylloxera one of the aphids (Latin Dactylosphaera vitifolii) and is the most dangerous of all vine pests. Therefore, the pest is also known as Phylloxera vastatrix (devastating or destructive louse) refers.
- This pest lives temporarily in the ground and sucks on the vine roots
- The first leads to weak growth, then the death of the vines
- American vines are resistant to the phylloxera infestation, so since the phylloxera disaster in Europe, all vines grafted on roots of American vines.
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Tags: pests, phylloxera, vine
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Tuesday, January 31st, 2012
It is a disease that occurs mainly in northern areas. It is a fungus that exclusively affects the leaves and thus weakens the vine.
A fight is only in the Rotbrennerlagen or at Infestation in the previous year is required. The first treatment is According to the warning service. Where no prognosis for Available, is the first treatment in the 4 leaf stage carry out.
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Tags: affects, burning red, disease, leaves
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Saturday, January 28th, 2012
No sooner are the first winter buds swelled and the first shoots sprouted, already the pests are at work. Most pests have the ability to survive in winter because their burrows in wood or in soil.
Once they are awake, they start to eat and multiply. The wine should now be on guard and have the necessary spray on hand.
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Tags: cultivation, enemies, vine
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Saturday, January 28th, 2012
The winemaker begins in the winter pruning. Here the old fruit tails are cut off. By nature, the vine is a liana plant that climbs on the trunks and spreading its shoots over the treetops. Such driving wild vines get only low yields and small, sour grapes. To obtain economically sufficient yields of good quality one must bring the vines through the incision into a cultural form, which also technically good work opportunities. By pruning is achieved that allows many sticks planted side by side, the number of good-quality grapes produce. Similarly, the cut is achieved by an early fertility of the vines, regular income and a relatively long lifetime.
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Tags: grapes, pruning, Winemaker
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Saturday, January 28th, 2012
We distinguish essentially the pile education and the education of wire frames.
The pile is one of the oldest educational Erzeihungsarten. It was customary in ancient Greece – since the
First Century, there is also the education pile on the Mosel. The vine is on a stake, the fruit are bent rods (heart-) bound form. It requires a lot of pruning, hindering the mechanic-tion. today almost exclusively on steep slopes usual.
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Tags: education, species, viticulture, wire pairs
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Saturday, January 28th, 2012
Too much rain and lack of sunlight encourage juice formation. The grapes are mature but not fully, the sugar content is low and the wrong kind of acid (malic acid) is high.
The result is often insufficient degree of alcohol and a pale color in red wine. The wine is thin, sour, with no balance and short-lived.
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Tags: Alcohol, grapes, rain, vine
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Saturday, January 28th, 2012
Too much sun and too little rain reduce the amount of grape juice tanning, the grape skin and produce very much dye and tannin.
In some northern areas can shrink the skins at the end of the maturity period and burst, which promotes formation of unwanted bacteria. The first fermentation can be controlled only with difficulty, you risk spoilage.
Come as a result of full-color, alcohol and tannin, heavy, rough and hard reds about. For white wines lack acidity, and as a result they work hard, flat and limp, with no grace and little bouquet.
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Tags: cultivation, grape, juice, tanning, Vineyard
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The root rot of the vine have a pathological syndrome due to the activity of fungal microorganisms that attack plant roots, causing a progressive deterioration of the host, until his inevitable death.
