There are many mustang grapes on my property. They make lots of grapes each year, but they taste like chili peppers.
In
2005, I decided to grow some interesting grapes I found in a local
nursery. One was called Himrod, another was Thompson seedless.
My neighbors said I couldn't grow grapes on a
Texas river bank, especially the river I lived on. I needed to be up
on a hilltop, where frost was rare.
They were right
about the
frost. I had late frosts every year. After a late frost, I would want
to cry. Almost all my vines would lose their flowers. No matter how
good I got at keeping them healthy the rest of the year, there would be
little or no fruit.
After
losing the 2009 crop to a late frost, I came across some vines
flowering on a river bank 30 miles from my home. I was on my way to
visit a place called 'Sand Hill', but to get there we crossed a number
of creeks. One had these magnificent flowering vines.
When I tasted the
fruit that fall, it was small, but very good. The obvious solution was breeding.
Why cry? As a breeder, the late frosts are just helping me select good vines.
Sunday, November 16, 2014
Saturday, October 25, 2014
TATIB foundation (South Africa)
The Air That I Breathe Foundation (TATIB)
"Worldwide 25 million people are poisoned by pesticides every year"
"Worldwide 25 million people are poisoned by pesticides every year"
'Incurable' grape disease devasting French vineyards
French winemakers demand action on 'incurable' grape disease devastating vines
"French winemakers have demanded emergency funding to deal with an "incurable" grape disease which they fear could become as devastating as a 19th-century plague that almost destroyed the nation's vineyards...The fungal disease, esca, has infected 13 per cent of France's vines this year, costing the industry more than €1 billion (£790 million). "
More on the Esca (Grape Measles)
Pathogen: Nine species of fungi in the genus Phaeoacremonium.
SYMPTOMS
Affected leaves display small, chlorotic interveinal areas that enlarge and dry out. Foliage symptoms are frequently called "esca." In red varieties dark red margins surround the dead interveinal areas. Severely affected leaves may drop and canes may dieback from the tips. Symptoms may occur at any time during the growing season but are most prevalent during July and August. On berries, small, round, dark spots, each bordered by a brown-purple ring, may occur. These spots may appear at any time between fruit set and ripening. In severely affected vines the berries often crack and dry on the vine or are subject to spoilage.
What if esca disease of grapevine were not a fungal disease?
This article takes a systemic view "Consequently the presumed esca-associated fungal pathogens are most likely saprobes decaying already senescent or dead wood resulting from intensive pruning, frost or other mecanical injuries as grafting. The cause of esca disease therefore remains elusive and requires well executive scientific study. These results question the assumed pathogenicity of fungi in other diseases of plants or animals where identical mycota are retrieved from both diseased and healthy individuals."
"French winemakers have demanded emergency funding to deal with an "incurable" grape disease which they fear could become as devastating as a 19th-century plague that almost destroyed the nation's vineyards...The fungal disease, esca, has infected 13 per cent of France's vines this year, costing the industry more than €1 billion (£790 million). "
More on the Esca (Grape Measles)
Pathogen: Nine species of fungi in the genus Phaeoacremonium.
SYMPTOMS
Affected leaves display small, chlorotic interveinal areas that enlarge and dry out. Foliage symptoms are frequently called "esca." In red varieties dark red margins surround the dead interveinal areas. Severely affected leaves may drop and canes may dieback from the tips. Symptoms may occur at any time during the growing season but are most prevalent during July and August. On berries, small, round, dark spots, each bordered by a brown-purple ring, may occur. These spots may appear at any time between fruit set and ripening. In severely affected vines the berries often crack and dry on the vine or are subject to spoilage.
What if esca disease of grapevine were not a fungal disease?
This article takes a systemic view "Consequently the presumed esca-associated fungal pathogens are most likely saprobes decaying already senescent or dead wood resulting from intensive pruning, frost or other mecanical injuries as grafting. The cause of esca disease therefore remains elusive and requires well executive scientific study. These results question the assumed pathogenicity of fungi in other diseases of plants or animals where identical mycota are retrieved from both diseased and healthy individuals."
Pesticide warning in France
French winegrowers warned over pesticide use
"A French winegrower, who died after contracting leukaemia becoming the first farmer to have his illness officially linked to the pesticides he used for years on his crops, has spoken from beyond the grave giving a warning to the industry....
He is among 40 or so farmers in France whose illnesses have now been
officially linked to their profession and the pesticides they have sprayed
on the land by the French agricultural public health body.
Speaking shortly before his death, Mr Chenet said: "When I got the
hospital I saw the same company whose name was on the pill box (as the one
that made the farming products). I said: 'It can't be true; the same group
that poisoned me is now treating me."
Saturday, October 18, 2014
Getting familiar with the term 'Tex-French Vine'
It seems a lot of wine lovers equate 'American grapes' with Labrusca. Labrusca grows in the US Northeast, not in Texas. The most famous labrusca, Concord, was bred in Massachusetts. While many Americans grow up with Concord grape juice, and love it, the wine it produces is famous for its unpleasant 'foxy' taste, which I describe to my friends as 'a sniff of kerosene'.
A month ago, some of my grape breeding friends were lamenting this, quoting supposedly well read individuals and suggesting ways of meaningfully correcting them. These comments greatly troubled me. I've heard them myself, and it wounds my Texas pride. Lubrusca won't even grow in my part of Texas.
To some degree, I blame 'French American' vines for this sad state of affairs. Early French crosses with native American vines focused on labrusca and an extremely healthy American cross from Missouri, 'Jaeger 70'. Jaeger 70 was created gy by Hermann Jaeger of Neosho, Missouri. Its parents were vines from two different wild American varieties: Lincicumii and Rupestris. Lincicumii has very large clusters and large berries. Rupestris is very sweet. Together, you get a relatively sweet, healthy vine that resists a variety of American pests that were rampaging through France when it was bred in the 1880s. When crossed with European vines, the progeny could ignore the invading American pests, and produced a passable wine.
Unfortunately, the Missouri Lincicumii imparted a smoky twang to it descendents for generations. Personally, I don't like it. It isn't as bad as labrusca, but I avoid it. Some people like it. It just isn't my style. Still, I've got several of its descendents in my vineyard. They are very healthy, but my idea is to stick with non-tang specimens, of which several varieties of wild Texas and European grapes provide many fine examples. Trying to grow grapes in the Texas heat, and every grape disease known to man isn't easy. The descendents of Jaeger 70 were the first vines I grew that liked it here in Glen Rose, Texas.
Hopefully, you are catching my drift by now. New England Labruscas make wines that remind me of kerosene. Missouri vines are better, but still remind me of a smoky cigar (which some like a great deal). Let me get to the point, native American wines get better the closer you get to Texas.
To help me spread the good news, the idea of 'Tex-French' vines came to mind, and I posted something here about it 2 weeks ago. I liked the contrast between 'Tex-French' and 'French American'. It is a bit ironic and romantic for Texans. For a few years, Texas was part of France, and we like to remind Northerners our roots are different than theirs. There is already a 'Tex-French' cuisine here, and heck, we saved the French wine industry 100 years ago, so its sort of a family thing.
To help bring Texas grapes to the attention of future wine lovers, I wanted to create a label that clearly differentiates North-Eastern US viticulture from Texan viticulture.
Here is the idea:
1. 'Tex French' has nothing to do with Lubrusca, nor anything to do with Jaeger 70.
2. 'Tex-French' vines were bred in France between 1880 and 1940.
3. The American side of the pedigree is entirely Texan.
So, why haven't you heard of the great native Texas vines?
Fortunately, the brave French grape breeders 100 years ago crossed a number of wild Texas vines with their local vines.
Unfortunately for these new vines, the stout Frenchmen doing all this grape, lived in a place where wild Texas grapes never got enough heat to ripen. Southern France is as far north as Philadelphia. Sweet Texas vines produced 'sour grapes' if grown in New York or France. Texas grapes were dismissed. The only purpose they were thought suited to was root-stock. Their fruiting capabilities were ignored. A status they still suffer.
Here are some examples:
41B Millardet (Female)
Fercal (female, crosses already in vineyard)
Montpellier 333 EM (Male)
Richter 99 (Male)
Ruggeri 140 (Male)
Possible example (The vine likes it here in Texas, but the North American side's source is unknown)
1202 Couderc (Perfect)
Alicante Ganzin (Perfect)
Ganzin #1 (AxR1) (Male)
A month ago, some of my grape breeding friends were lamenting this, quoting supposedly well read individuals and suggesting ways of meaningfully correcting them. These comments greatly troubled me. I've heard them myself, and it wounds my Texas pride. Lubrusca won't even grow in my part of Texas.
To some degree, I blame 'French American' vines for this sad state of affairs. Early French crosses with native American vines focused on labrusca and an extremely healthy American cross from Missouri, 'Jaeger 70'. Jaeger 70 was created gy by Hermann Jaeger of Neosho, Missouri. Its parents were vines from two different wild American varieties: Lincicumii and Rupestris. Lincicumii has very large clusters and large berries. Rupestris is very sweet. Together, you get a relatively sweet, healthy vine that resists a variety of American pests that were rampaging through France when it was bred in the 1880s. When crossed with European vines, the progeny could ignore the invading American pests, and produced a passable wine.
Unfortunately, the Missouri Lincicumii imparted a smoky twang to it descendents for generations. Personally, I don't like it. It isn't as bad as labrusca, but I avoid it. Some people like it. It just isn't my style. Still, I've got several of its descendents in my vineyard. They are very healthy, but my idea is to stick with non-tang specimens, of which several varieties of wild Texas and European grapes provide many fine examples. Trying to grow grapes in the Texas heat, and every grape disease known to man isn't easy. The descendents of Jaeger 70 were the first vines I grew that liked it here in Glen Rose, Texas.
Hopefully, you are catching my drift by now. New England Labruscas make wines that remind me of kerosene. Missouri vines are better, but still remind me of a smoky cigar (which some like a great deal). Let me get to the point, native American wines get better the closer you get to Texas.
To help me spread the good news, the idea of 'Tex-French' vines came to mind, and I posted something here about it 2 weeks ago. I liked the contrast between 'Tex-French' and 'French American'. It is a bit ironic and romantic for Texans. For a few years, Texas was part of France, and we like to remind Northerners our roots are different than theirs. There is already a 'Tex-French' cuisine here, and heck, we saved the French wine industry 100 years ago, so its sort of a family thing.
To help bring Texas grapes to the attention of future wine lovers, I wanted to create a label that clearly differentiates North-Eastern US viticulture from Texan viticulture.
Here is the idea:
1. 'Tex French' has nothing to do with Lubrusca, nor anything to do with Jaeger 70.
2. 'Tex-French' vines were bred in France between 1880 and 1940.
3. The American side of the pedigree is entirely Texan.
So, why haven't you heard of the great native Texas vines?
Fortunately, the brave French grape breeders 100 years ago crossed a number of wild Texas vines with their local vines.
Unfortunately for these new vines, the stout Frenchmen doing all this grape, lived in a place where wild Texas grapes never got enough heat to ripen. Southern France is as far north as Philadelphia. Sweet Texas vines produced 'sour grapes' if grown in New York or France. Texas grapes were dismissed. The only purpose they were thought suited to was root-stock. Their fruiting capabilities were ignored. A status they still suffer.
Here are some examples:
41B Millardet (Female)
Fercal (female, crosses already in vineyard)
Montpellier 333 EM (Male)
Richter 99 (Male)
Ruggeri 140 (Male)
Possible example (The vine likes it here in Texas, but the North American side's source is unknown)
1202 Couderc (Perfect)
Alicante Ganzin (Perfect)
Ganzin #1 (AxR1) (Male)
Saturday, October 4, 2014
Tex-French wine
I find it interesting to bring 1st generation Tex-French grape vines back to Texas. They are a subset of vines now known as 'French American' vines. The most well known of the French-American vines trace their ancestry back to the famous Jaeger 70 vine bred by Herman Jaeger sometime between 1880 and 1895. Jaeger 70 (aka Munson) was created by crossing two wild vines found in the Ozarks, one a Lincecumii (aka Post-oak vine) vine, the other being rupestris (aka July, sand or sugar grape). Jaeger 70 was incredibly healthy, and produced abundant and large clusters. Jaeger 70 is still around and still be tasted if you know the right people. It has a distinctive smoky, tar taste that is hard to mask. It passed this taste to its descendants.
Unfortunately for Texans, the French favored crossing foxy Lubrusca (found in the Northeast), and smokey-tar tasting Jaeger 70. Most Europeans think all grapes in America taste like Jaeger 70.
It isn't so. Texas cinerea and rupestris don't have the tar and fox of the upper Mid-west and east coast.
No one really tried to work with sweet Texas vines. They had very small berries. All Europe cared about was healthy root stock. They didn't need to improve taste. That job had been finished around 1650 when Cabernet Sauvignon and Chardonnay were bred.
Meanwhile, in Texas, we don't need root stock, we need bigger fruit, but all anyone thought the French-American vines could be used for was root stock. For example, Fercal (rupestris x vinifera) is a popular rootstock). I'm uses Fercal for fruit.
I find the idea of breeding root stock here in Texas rather odd. The native grapes do fine and we have every grape disease known to man. Instead, we need fruit breeding! For some reason, we felt we needed to copy the French. Since the French were doing root stock breeding, it seems that is what the state and university system wanted to do.
I don't know about you, but it is an irony that I enjoy reflecting on this while drinking a glass of wine in my vineyard.
Anyway, here is to Tex-French wine!
Tex-French is already a popular taste:
Unfortunately for Texans, the French favored crossing foxy Lubrusca (found in the Northeast), and smokey-tar tasting Jaeger 70. Most Europeans think all grapes in America taste like Jaeger 70.
It isn't so. Texas cinerea and rupestris don't have the tar and fox of the upper Mid-west and east coast.
No one really tried to work with sweet Texas vines. They had very small berries. All Europe cared about was healthy root stock. They didn't need to improve taste. That job had been finished around 1650 when Cabernet Sauvignon and Chardonnay were bred.
Meanwhile, in Texas, we don't need root stock, we need bigger fruit, but all anyone thought the French-American vines could be used for was root stock. For example, Fercal (rupestris x vinifera) is a popular rootstock). I'm uses Fercal for fruit.
I find the idea of breeding root stock here in Texas rather odd. The native grapes do fine and we have every grape disease known to man. Instead, we need fruit breeding! For some reason, we felt we needed to copy the French. Since the French were doing root stock breeding, it seems that is what the state and university system wanted to do.
I don't know about you, but it is an irony that I enjoy reflecting on this while drinking a glass of wine in my vineyard.
Anyway, here is to Tex-French wine!
Tex-French is already a popular taste:
Sunday, August 3, 2014
And Now, The Farm Pollution Gets You
From Karl Denninger at Market Ticker
"I have written several times over the years about our insane policies with regard to so-called "pollution", which utterly ignore and in fact propagate some of the worst pollution of our water supplies ever invented.
I am specifically referring to farming interests using fertilizers and not being held responsible for that which escapes their lands and winds up in public waterways. This is responsible for the Gulf of Mexico "dead zone", as algae blooms are "fed" by said fertilizers and then die off, with their decay creating a hypoxic condition in the water column that essentially prohibits animal life (think FISH folks!) in that region."
"I have written several times over the years about our insane policies with regard to so-called "pollution", which utterly ignore and in fact propagate some of the worst pollution of our water supplies ever invented.
I am specifically referring to farming interests using fertilizers and not being held responsible for that which escapes their lands and winds up in public waterways. This is responsible for the Gulf of Mexico "dead zone", as algae blooms are "fed" by said fertilizers and then die off, with their decay creating a hypoxic condition in the water column that essentially prohibits animal life (think FISH folks!) in that region."
Sunday, June 15, 2014
2014 seedlings planted!
Hurrah! Finished planting my 2014 seedlings:
218 feet of rows
457 seedling still alive ...
We
have our first 'second generation' crosses in this batch: (cinerea x
Carnelian) x Villard Blanc, and (cinerea x Carnelian) x Blanc Du Bois.
The
2014 class includes about 100 vinifera 'op' seedlings that are not
expected to survive for long. They won't get sprayed, and they are
planted by the river where the bugs hang out. Who knows, maybe some
North American genes got into the mix and a couple will survive.
It
also includes about 190 wild cinerea seedlings (thanks, Jack!) . Most
will be male. I currently have 5 unique 'wild' cinereas that have
bloomed, and probably another 1 to 4 which have not matured enough to
bloom. I'm hoping the class of 2014 will produce another 15 or 20.
Have I
mentioned that cinereas are the only vines to consistently bloom after
the annual 'late frost' here and they make a decent wine on their own?
I had
my worst 'success rate' for germination and seedling survival. About
16% of the pots failed to produce a single surviving seedling, and the
seedling to seed ratio was a low. I think it was about 50% in the past,
this year it was around 16%. This number ignores all the pots that
produced zero seedlings.
I
credit this potting soil used. This year I used raw vineyard soil for
germination, which meant lots of clay and a pH of about 8. I thought I
might as well start screening out vines that don't like a high pH from
day one.
I'm debating doing this a second time. The local cinerea seedlings didn't seem to mind, but everything else took a hit.
Saturday, May 31, 2014
Mediterranean pollen sources growing in the greenhouse
Some rooted cuttings from Greece and North Africa look like they are going to survive. They have been in the greenhouse all winter, and have a head start compared to the vineyard. All three of these budded last fall, and remained fairly inert until a couple of weeks ago.
Being hot climate, low latitude vines, they should produce some interesting crosses with native Texan vines. Algeria and Texas. Algeria is at about the same latitude as Tulsa, and Greece is about the same latitude as Kansas City.
Glen Rose, Texas is roughly on the same latitude as Alexandria, Egypt. Last year, we started a 'Muscat of Alexandria' vine, which did very well in the vineyard. It started budding out in January, though, and had to be moved into the Green house, where all these vines will have to stay. The shock of moving to the greenhouse will probably delay blossoms until next year.
Itonychi Mavro: Based on genetic evidence this is either a child or parent of Black Morocco
Olivette Blanche
DVIT 2044 (originally collected in Algeria)
Being hot climate, low latitude vines, they should produce some interesting crosses with native Texan vines. Algeria and Texas. Algeria is at about the same latitude as Tulsa, and Greece is about the same latitude as Kansas City.
Glen Rose, Texas is roughly on the same latitude as Alexandria, Egypt. Last year, we started a 'Muscat of Alexandria' vine, which did very well in the vineyard. It started budding out in January, though, and had to be moved into the Green house, where all these vines will have to stay. The shock of moving to the greenhouse will probably delay blossoms until next year.
Itonychi Mavro: Based on genetic evidence this is either a child or parent of Black Morocco
Olivette Blanche
DVIT 2044 (originally collected in Algeria)
Sustainable winegrowing
For a quick overview, there is a power-point review (PPT) titled "Sustainability Initiatives in the Global Wine Industry" by Thrupp, Fetzer and CSWA (California Sustainable Winegrowers Association).
There was no mention of grape breeding for sustainable growing, though. I may not have done enough searching, though. Dr. Andrew Walker is located in California and has done a lot of breeding for Pierce's Disease (PD) tolerance (ie, PD management without chemicals) , so it seems strange his work wasn't mentioned in the materials I reviewed.
To see 'sustainable grape growing' investigate grape breeding, there is 'PIWI International (grape breeders interested in North American x European crosses)
"PIWI" is a German abbreviation and stands for fungus resistant grape varieties. These were created by crossing European grape varieties and American fungus resistant varietals.
There is also'GrapeNet' which seem interested in enhancing the genetic diversity of commercial grapes. I've only taken a quick look, though. The site had not been updated for 2014:
Sunday, March 9, 2014
'Vinifera', a socio-political term
Using the distinction that 'species' in the context of sexually reproducing
organisms is a gene pool whose individuals can produce fertile
offspring, there are only two vitis species: 'muscadine grape' and
'grape'. If you go back far enough, both Vitis species come from North
America. Here is an ancestry chart for Vitis based on "A phylogenetic analysis of the grape genus (Vitis L.) reveals broad reticulation and concurrent diversification during neogene and quaternary climate change":
Most grape breeders are aware of this, but it doesn't feel comfortable. That's the socio-political or cultural side intruding on our thoughts.
As breeders, we should try to differentiate the scientific and cultural, though. Vinifera means 'European commercial grape' and European's have every right to define what specific ancestry provide membership in that socio-political class. If Canadians want to think of themselves as 'European', and use the same definition for vinifera, it is equally logical.
Logical, but delightfully inconsistent. Folks in Germany, who have an interest in doing things differently than France, call the variety 'Regent' vinifera. Folks in Canada, who have an interest in doing things like they are done in France, don't. In fact, sales of 'Regent' grapes are banned in Canada.
In general, I try to avoid using the term 'vinifera' entirely. When the term comes to mind, I just replace it with 'European commercial grape'. Everyone knows what I mean, and there is no confusion between the scientific and socio-political. If we want to breed a healthy, good tasting grape for the region we live in, the term 'vinifera' confuses our efforts.
Of course, once you want to sell the results of your breeding, the socio-political is impossible to avoid. Participating in the world of commerce requires one to live with certain logical impossibilities.
Ref: "A phylogenetic analysis of the grape genus (Vitis L.) reveals broad reticulation and concurrent diversification during neogene and quaternary climate change" Yizhen Wan,et. al.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3750556/
Most grape breeders are aware of this, but it doesn't feel comfortable. That's the socio-political or cultural side intruding on our thoughts.
As breeders, we should try to differentiate the scientific and cultural, though. Vinifera means 'European commercial grape' and European's have every right to define what specific ancestry provide membership in that socio-political class. If Canadians want to think of themselves as 'European', and use the same definition for vinifera, it is equally logical.
Logical, but delightfully inconsistent. Folks in Germany, who have an interest in doing things differently than France, call the variety 'Regent' vinifera. Folks in Canada, who have an interest in doing things like they are done in France, don't. In fact, sales of 'Regent' grapes are banned in Canada.
In general, I try to avoid using the term 'vinifera' entirely. When the term comes to mind, I just replace it with 'European commercial grape'. Everyone knows what I mean, and there is no confusion between the scientific and socio-political. If we want to breed a healthy, good tasting grape for the region we live in, the term 'vinifera' confuses our efforts.
Of course, once you want to sell the results of your breeding, the socio-political is impossible to avoid. Participating in the world of commerce requires one to live with certain logical impossibilities.
Ref: "A phylogenetic analysis of the grape genus (Vitis L.) reveals broad reticulation and concurrent diversification during neogene and quaternary climate change" Yizhen Wan,et. al.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3750556/
Sunday, March 2, 2014
Ohio uses a 90% Ohio grown grape threshold
I came across an interesting comment that sheds some light on the 'Go Texan' wine label debate I've followed and participated in. The comment was in the Feb 28, 2014 issue of the 'Ohio Grape-Wine Electronic Newsletter'. It cites a presentation called “A Review and Update on The Ohio Quality Wine Program” by Todd Steiner, OSU State Enologist:
"The Ohio Quality Wine Program has been in the works since 2007 and wines that are submitted to it and receive a silver medal score or better qualify for the Quality Seal. Some stipulations are that the quality wine must be made from at least 90% Ohio Grown Grapes and you must have at least 50 cases on hand for sale. The amount of case requirements is lower for Ice Wines for participation in the Ohio Quality Wine Seal program. All wines are analyzed to ensure that quality and chemical requirements are in compliance. When you purchase a wine from a retailer/wholesaler with an OQW Seal on it you can rest assured that the wine inside is a high quality wine and a great representative of that particular variety."
It seems Ohio uses a 90% Ohio grown grape threshold, runs a wine tasting contest, and if you get silver or better, the award logo can be placed on the logo.
"The Ohio Quality Wine Program has been in the works since 2007 and wines that are submitted to it and receive a silver medal score or better qualify for the Quality Seal. Some stipulations are that the quality wine must be made from at least 90% Ohio Grown Grapes and you must have at least 50 cases on hand for sale. The amount of case requirements is lower for Ice Wines for participation in the Ohio Quality Wine Seal program. All wines are analyzed to ensure that quality and chemical requirements are in compliance. When you purchase a wine from a retailer/wholesaler with an OQW Seal on it you can rest assured that the wine inside is a high quality wine and a great representative of that particular variety."
It seems Ohio uses a 90% Ohio grown grape threshold, runs a wine tasting contest, and if you get silver or better, the award logo can be placed on the logo.
A peek at the Vitis family tree
This is a very interesting chart. It is too big to display here. Please click on the link and locate monticola, rupestris and vinifera.
It comes from the article, "A phylogenetic analysis of the grape genus (Vitis L.) reveals broad reticulation and concurrent diversification during neogene and quaternary climate change", by
Yizhen Wan, (lead author)
Heidi R Schwaninger,
Angela M Baldo,
Joanne A Labate,
Gan-Yuan Zhong,
Charles J Simon
According to the chart, which uses DNA evidence to track several million years of grape migrations, it seems the family tree of the vines we know of as 'vinifera' (Cabernet Sauvignon, Chardonnay, etc.) started off in the North American gulf region. Members of this gene pool split off and crossed what is now the western deserts and then hopped to Asia, probably using the land bridge across the Bering Straight. In fact, this migration seems to have crossed through Texas, since some of the earliest groups to split off stayed in the Texas hill country (monticola). Based on this work, one of the closest North American relatives to the vinifera gene pool seems to be rupestris, a wild vine found across the American south, including Glen Rose.
It comes from the article, "A phylogenetic analysis of the grape genus (Vitis L.) reveals broad reticulation and concurrent diversification during neogene and quaternary climate change", by
Yizhen Wan, (lead author)
Heidi R Schwaninger,
Angela M Baldo,
Joanne A Labate,
Gan-Yuan Zhong,
Charles J Simon
According to the chart, which uses DNA evidence to track several million years of grape migrations, it seems the family tree of the vines we know of as 'vinifera' (Cabernet Sauvignon, Chardonnay, etc.) started off in the North American gulf region. Members of this gene pool split off and crossed what is now the western deserts and then hopped to Asia, probably using the land bridge across the Bering Straight. In fact, this migration seems to have crossed through Texas, since some of the earliest groups to split off stayed in the Texas hill country (monticola). Based on this work, one of the closest North American relatives to the vinifera gene pool seems to be rupestris, a wild vine found across the American south, including Glen Rose.
Today, at 3 PM, it was 21 degrees outside.
Yesterday at 3 PM, it was 84 degrees here in Glen Rose.
Today, at 3 PM, it was 21 degrees. I wouldn't be surprised if we don't get into single digits, tonight.
I've got one vine past bud-burst in the greenhouse, but in the vineyard, there are a lot of vines on secondary buds and some vines with the entire bud killed. At least, that's my interpretation. I've attached some photos of buds (taken on warmer days). In the photo, the 3 top images show secondary bud developing. The dead buds have no fuzzy development, and the scales get shiny and slightly pull away from what must be a dessicated interior. In two images, the primary died and fell off. In the lower left, the whole bud seems to have died.
It would be nice to correlate a specific freeze to primary bud death, and deduce the critical temperature, but it didn't occur to me that bud development took off so early. We have had 5 hard freezes in the generally warming trend since late January when I first saw signs of bud activity. In the dormant state, temps in the lower 20s would not be an issue, but as the buds enlarge, some vines lose the ability to survive. By bud-burst, a temperature of around freezing will kill the bud on most vines.
In the first warm up, back in January, I noticed Muscat of Alexandria buds starting to swell. Knowing that we had lots of freezes coming, I moved it into the greenhouse. It will live in a pot for as long as it lives here. It's purpose here is 'pollen', not grapes. I also brought in one of two Victoria Red vines. Despite having less bud development, the Victoria Red has reached bud burst. The Muscat seems to have lost its primary buds. It went through at least one freeze before I could get it transplanted. That, or the transplanting, probably caused the primary bud loss.
This should be a great year for breeding. The vines that flower here will be demonstrating a great talent, and those will be the ones we use for the next generation.
Sunday, February 23, 2014
Linking the Texas 'rock grape' to vinifera
From the Vitis Phylogenomics: Hybridization Intensities from a SNP Array Outperform Genotype Calls:
"American subgenus Vitis species in which
V. palmata occupies the basal position;
2a) V. aestivalis+V. labrusca group together with V. cinerea+V. vulpina; and
2b) V. champinii+V. mustangensis form a clade
that is sister to a clade of (V. monticola (V. girdiana (V. rupestris (V. riparia+V. acerifolia)))).
This parallels the findings in 'A phylogenetic analysis of the grape genus...' posted here last September. In that paper, monticola was not in the same clade as girdiana, rupestris, riparia and acerifolia. Instead, monticola pre-dated the division between lines leading to girdiana and vinifera clades. This suggests an interesting parallel and genetic proximity between vinifera and rupestris that I had not noticed earlier.
I have to admit, the term 'hybridization intensity' puzzled me. I gather it has something to do with a process of seeing how many short DNA fragments from a reference genome stick to the target DNA sample. Maybe someone will straighten me out on this.
"American subgenus Vitis species in which
V. palmata occupies the basal position;
2a) V. aestivalis+V. labrusca group together with V. cinerea+V. vulpina; and
2b) V. champinii+V. mustangensis form a clade
that is sister to a clade of (V. monticola (V. girdiana (V. rupestris (V. riparia+V. acerifolia)))).
This parallels the findings in 'A phylogenetic analysis of the grape genus...' posted here last September. In that paper, monticola was not in the same clade as girdiana, rupestris, riparia and acerifolia. Instead, monticola pre-dated the division between lines leading to girdiana and vinifera clades. This suggests an interesting parallel and genetic proximity between vinifera and rupestris that I had not noticed earlier.
I have to admit, the term 'hybridization intensity' puzzled me. I gather it has something to do with a process of seeing how many short DNA fragments from a reference genome stick to the target DNA sample. Maybe someone will straighten me out on this.
Wednesday, February 19, 2014
New York Senator calls for Vineyard aid
Senator Schumer has written a letter to the USDA recommending grape growers in New York receive aid under the provisions of the recently passed Farm Bill. The specific program is called the 'Tree Assistance Program'. The press release focuses on this year's 'Poloar Vortex'.
It is likely that most of the damage is to European grapes planted in unsuitable locations. Some would say all of New York state is unsuitable, but even Canada is working hard to develop a European based vineyard industry. Here is a Canadian site with critical temperature measurements for Ontario (Brock University). In short, 90% losses are probable.
One would expect North American crosses to be doing much better than the European varieties, but there isn't any mention of breeding for cold hardiness mentioned, nor the cold-hardiness and superior wine quality of recent North American bred vines such as Marquette or Frontenac Blanc.
It is likely that most of the damage is to European grapes planted in unsuitable locations. Some would say all of New York state is unsuitable, but even Canada is working hard to develop a European based vineyard industry. Here is a Canadian site with critical temperature measurements for Ontario (Brock University). In short, 90% losses are probable.
One would expect North American crosses to be doing much better than the European varieties, but there isn't any mention of breeding for cold hardiness mentioned, nor the cold-hardiness and superior wine quality of recent North American bred vines such as Marquette or Frontenac Blanc.
Friday, February 7, 2014
Some frost comments I came across, today
Posted at Casa de Cristobal (near Sunset,100 miles north of Glen Rose)
"September 13, 2011.
Yep, Mother nature is definitly upset about something these past few years. I haven't harvested a reportable crop in 3 years now. The past 3 years have started with with early bud break followed by late freezes knocking out primary buds. This year was made worse with the drought, when the critters came in and cleaned out any crop I might have had in early August..."
On the same subject, here are some tweets from Robert Wonacott, Eperon Vineyard. Note the dates:
Robert Wonacott @Eperonvineyard 4:36 PM - 4 May 2013
Well it looks like we dodged last nights frost opportunity. We'll know total issue in 10-14 days. Thank goodness were so far north.
Robert Wonacott @Eperonvineyard May 26
Out and about in the vineyard, time to access freeze issues from spring. Looking pretty good so far.
Robert Wonacott @Eperonvineyard Jun 16
Vineyard is almost at 100% fruit set. To bad the frosts took such a heavy toll.
"September 13, 2011.
Yep, Mother nature is definitly upset about something these past few years. I haven't harvested a reportable crop in 3 years now. The past 3 years have started with with early bud break followed by late freezes knocking out primary buds. This year was made worse with the drought, when the critters came in and cleaned out any crop I might have had in early August..."
On the same subject, here are some tweets from Robert Wonacott, Eperon Vineyard. Note the dates:
Robert Wonacott @Eperonvineyard 4:36 PM - 4 May 2013
Well it looks like we dodged last nights frost opportunity. We'll know total issue in 10-14 days. Thank goodness were so far north.
Robert Wonacott @Eperonvineyard May 26
Out and about in the vineyard, time to access freeze issues from spring. Looking pretty good so far.
Robert Wonacott @Eperonvineyard Jun 16
Vineyard is almost at 100% fruit set. To bad the frosts took such a heavy toll.
Monday, January 27, 2014
The BBCH Scale for bud development
I think I've come across the standard scale for grape bud development, the BBCH scale for grapes. BBCH stands for "Biologische Bundesanstalt, Bundessortenamt und CHemische Industrie". The scale seems to have been first published by Lorenz in 1994, and subsequently expanded. Each stage has a number. The whole scale covers the whole year.
Here is the 'sprout/bud development' scale:
00 Dormancy: winter buds pointed to rounded, light or dark brown according to cultivar; bud scales more or less closed according to cultivar
01 Beginning of bud swelling: buds begin to expand inside the bud scales
03 End of bud swelling: buds swollen, but not green
05 “Wool stage”: brown wool clearly visible
07 Beginning of bud burst: green shoot tips just visible
09 Bud burst: green shoot tips clearly visible
Of these, '03', '07' and '09' are marked by relatively clear events. '03' is marked by the parting of the bud scales. '05' is marked by the first sign of green leaf forms. '09' is marked by the a green shoot tip emerging from the tight leaf cluster.
Past years, the only thing I noted in my records was '09', and my 'criteria' was a leaf size. Prior stages were ignored. Oh, well.
With all this in mind, what I photographed last weekend was '03', as in almost every case the bud scale had parted, and wool was visible.
Here is a page with photo examples: 2011 Budbreak
Here is the 'sprout/bud development' scale:
00 Dormancy: winter buds pointed to rounded, light or dark brown according to cultivar; bud scales more or less closed according to cultivar
01 Beginning of bud swelling: buds begin to expand inside the bud scales
03 End of bud swelling: buds swollen, but not green
05 “Wool stage”: brown wool clearly visible
07 Beginning of bud burst: green shoot tips just visible
09 Bud burst: green shoot tips clearly visible
Of these, '03', '07' and '09' are marked by relatively clear events. '03' is marked by the parting of the bud scales. '05' is marked by the first sign of green leaf forms. '09' is marked by the a green shoot tip emerging from the tight leaf cluster.
Past years, the only thing I noted in my records was '09', and my 'criteria' was a leaf size. Prior stages were ignored. Oh, well.
With all this in mind, what I photographed last weekend was '03', as in almost every case the bud scale had parted, and wool was visible.
Here is a page with photo examples: 2011 Budbreak
Sunday, January 26, 2014
Temperature sensor setup 1-26-14
Here is our current setup. As the photo was taken, two sensors were writing to a PC console and SD card. the thermistor is too small to be seen, but its leads are seen on the center, left side. The 1-wire thermistor is at the bottom center. It has 3 lines, but we are doubling up the power and signal line so we can use our 2 line cable. The cables are about 3 feet long. The whole system is working off a 9 volt battery. The plug for the battery can be seen to the right of the SD card, on top of the Arduino.
Currently, the two sensors differ by about .5 degrees F.
Currently, the two sensors differ by about .5 degrees F.
White fuzzy phase is here!
Photos taken today. Crop temperature on Tuesday is expected to be below15 degrees F.
Monday, January 20, 2014
European vine hardiness compared to Concord
Nice presentation of freeze hardiness data on various popular wine grapes from Europe and the American standard, Concord. The article has a very nice table listing each variety, complete with graphs showing how hardiness varies during the winter season. In this data set, Concord doesn't standout as exceptionally hardy.
Grapevine Cold Hardiness
Real-Time Cold Hardiness Monitoring
Critical temperatures for wine and juice grapes are determined using a method called “differential thermal analysis” as described by Mills et al. (2006) [no relation]. These data are updated approximately weekly from mid-October through mid-April. Data is collected from buds and canes (node positions 4-7) on mature vines grown at the WSU Irrigated Agriculture Research and Extension Center (5 miles north of Prosser, WA) and from nearby commercial vineyards.The thermistor experiment
We are doing some experiments with thermistors. Our goal is field measurement of both exposed and 'within' canopy vineyard temperatures during a radiant frost event. We are building our own test equipment. Saturday, our Arduino setup measured and logged the external temperature of a mug containing hot tea, and got a good match with a handy candy thermometer.
There are a million problems to solve, not the least of which is that the Arduino components fail at the freezing point, which is where we plan to take our measurements.
After weeks of combing through academic publications, the best description of a similar experiment was found in "Current and emerging screening methods to identify posthead-emergence frost adaptation in wheat and barley" by Frederiks, et.al.
"In the PGM trials, plant minimum temperatures at the top
of the canopy are measured using fine thermistor probes as
described in Frederiks et al. (2011a). Probes are attached, with
adhesive tape, to the leaf blade of the uppermost expanded leaf,
exposed to the night sky."
Key to discovering this article: coming across the term 'crop temperature.' I had been using the term 'plant surface temperature.'
There are a million problems to solve, not the least of which is that the Arduino components fail at the freezing point, which is where we plan to take our measurements.
After weeks of combing through academic publications, the best description of a similar experiment was found in "Current and emerging screening methods to identify posthead-emergence frost adaptation in wheat and barley" by Frederiks, et.al.
"In the PGM trials, plant minimum temperatures at the top
of the canopy are measured using fine thermistor probes as
described in Frederiks et al. (2011a). Probes are attached, with
adhesive tape, to the leaf blade of the uppermost expanded leaf,
exposed to the night sky."
Key to discovering this article: coming across the term 'crop temperature.' I had been using the term 'plant surface temperature.'
Monday, January 13, 2014
Alphone de Serres x OP response to frost (2013)
This image isn't as easy to display as I'd like. To get the right effect, click on the image and zoom in to enlarge the image. The numbers (dates) in the left column should be very easy to read.
I'll try to come up with a better display technique.
I'll try to come up with a better display technique.
Published Data on Critical Temperatures for Grapes
This is all I've found published with empirical frosty-grape data.
From Frost protection: fundamentals, practice and economics
TABLE 4.8
Critical temperature (Tc) values (°C) for grapevines
The upper data set is from Winkler's General viticulture, 1974.
"Temperatures (o F) Effects Down to 30o F If preceded by warm weather and rapid growth, some killing of the most rapid-growing shoots observed. Damage usually slight if of short duration and if occurring during period of cool weather. 26o - 30o F Extent of damage related to duration of cold, daytime temperature preceding frost, growth rate, variety, and minimum temperature reached. Below 26o F Will kill all shoots, flower clusters and even partially-opened buds if duration is a few hours or more."
The second set of data is from 'Critical Temperatures for Concord Grapes" by E.L. Proebsting, former Washington State University horticulturist, Brummund and Clore (1988). The data was probably collected in 1977, using in laboratory equipment. Samples (cuttings or live plants) were placed in refrigerators and exposed for several hours to a test temperature, then removed. After 4 or so weeks, the 10% and 90% kill assessment is made for the given stage of growth and temperature.
From Frost protection: fundamentals, practice and economics
TABLE 4.8
Critical temperature (Tc) values (°C) for grapevines
| Grape Winkler, 1974 |
New growth: |
-1.1
|
||
| Woody vine: |
-20.6
|
-
|
||
| French hybrids |
-22.2
|
-23.3
|
||
| American |
-27.8
|
|||
10% kill
|
90% kill
|
|||
| Grapes (cv. Concord) Proebsting, 1988 |
First swell |
-10.6
|
-19.4
|
|
| Late swell |
-6.1
|
-12.2
|
||
| Bud burst |
-3.9
|
-8.9
|
||
| First leaf |
-2.8
|
-6.1
|
||
| Second leaf |
-2.2
|
-5.6
|
||
| Third leaf |
-2.2
|
-3.3
|
||
| Fourth leaf |
-2.2
|
-2.8
| ||
The upper data set is from Winkler's General viticulture, 1974.
"Temperatures (o F) Effects Down to 30o F If preceded by warm weather and rapid growth, some killing of the most rapid-growing shoots observed. Damage usually slight if of short duration and if occurring during period of cool weather. 26o - 30o F Extent of damage related to duration of cold, daytime temperature preceding frost, growth rate, variety, and minimum temperature reached. Below 26o F Will kill all shoots, flower clusters and even partially-opened buds if duration is a few hours or more."
The second set of data is from 'Critical Temperatures for Concord Grapes" by E.L. Proebsting, former Washington State University horticulturist, Brummund and Clore (1988). The data was probably collected in 1977, using in laboratory equipment. Samples (cuttings or live plants) were placed in refrigerators and exposed for several hours to a test temperature, then removed. After 4 or so weeks, the 10% and 90% kill assessment is made for the given stage of growth and temperature.
Sunday, January 12, 2014
Frosts after budbreak, 2007 to 2013
Here is a summary of 'frosts after budbreak' for the last 7 years here.
Budbreak is noted in yellow. Frosts after budbreak are red. Frosts before budbread have low temps displayed, but the cells are not colored.
With the exception of 2012, there was a late frost every year. 2013 had the latest frost, May 4th.
The displayed temps were recorded at the WeatherUnderground site 'Possum Hollow'. Possum Hollow is about 2 miles up river from us. I've been spot checking its numbers with sensors in our vineyard, and the match is good.
Since our interest here is 'frost' events, weather station records are not as useful as we would like. The key temperature is surface temp, specifically leaf and bud temperature. Weather station temps should be 'air temps', not surface temps. Surfaces on frost nights are cooled significantly by the clear night sky. Energy from the vines is simply radiated into outer space.
To get direct surface temps this year, we are looking at digital thermometers like this: Omega PT100 RTD Input thermometer. These thermometers have traceable NIST certification.
Budbreak is noted in yellow. Frosts after budbreak are red. Frosts before budbread have low temps displayed, but the cells are not colored.
With the exception of 2012, there was a late frost every year. 2013 had the latest frost, May 4th.
The displayed temps were recorded at the WeatherUnderground site 'Possum Hollow'. Possum Hollow is about 2 miles up river from us. I've been spot checking its numbers with sensors in our vineyard, and the match is good.
Since our interest here is 'frost' events, weather station records are not as useful as we would like. The key temperature is surface temp, specifically leaf and bud temperature. Weather station temps should be 'air temps', not surface temps. Surfaces on frost nights are cooled significantly by the clear night sky. Energy from the vines is simply radiated into outer space.
To get direct surface temps this year, we are looking at digital thermometers like this: Omega PT100 RTD Input thermometer. These thermometers have traceable NIST certification.
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