Re: [compost_tea] CT effect on wine

From: Anthony <boofq_at_wn.com.au>
Date: Thu, 17 Apr 2003 09:20:38 +0800

Thanks Mike
i think mineral balance in the soil has alot to do with the efficacy of CT =
on foliar disease suppression. I have achieved some good Rheams numbers in =
my vineyard and results speak for themselves.
what about mites?. Do you think early inoculation with CT in the vineyard c=
an out compete rust mite on the leaf surface. pathogens such as the powdery=
s' and botrytis are in the order of a few micrometers, surely these mites m=
ust be in the order of a few hundred micrometers (or more). i cant see any =
of the suite of microbes munching down on a mite, so is it competition for =
space in this situation as opposed to eating each other. rather analogous t=
o a david and goliath scenario dont you think?
  ----- Original Message -----
  From: Mike Harvey
  To: compost_tea_at_yahoogroups.com
  Sent: Thursday, April 17, 2003 8:08 AM
  Subject: Re: [compost_tea] CT effect on wine


  Dear Anthony,
  ............provided mineral and biological balance (good CT) has the pot=
ential to eliminate both copper and sulfur applications in the vineyard. -t=
rue?
  True . My experience this season (Australia) was CT was able to out comp=
ete Powdery Mildew in Shiraz grape vines, however we were not able to stop =
Powdery in cabernet. The grower used sulphur to control the Powdery in the=
 cabernet and also chose to use it in the Shiraz. After Veraison CT was ag=
ain used and no further problems with Powdery were observed.
  The vineyard in question did not have mineral balance in the soil or in t=
he vines, very few vineyards except the absolute premium vineyards have min=
eral balance. This issue is relevant, CT is not a silver bullet you must a=
ddress mineralisation as well as biology ie Albrecht, Rheams etc work.
  Unfortunately heavy rain and hail occurred in this vineyard and extensive=
 splitting of the grapes occurred.
  The grower chose to use Ct to reduce the damage from fruit rotting due=
 to splitting. Warm conditions followed this event and much of the split ga=
pes dried up. However some grapes did not and near harvest some of this fru=
it was decaying on the vines.
   The crop was harvested and an independent wine maker assessed the fruit =
as being suitable for the reserve label of one of the large wineries in the=
 area. He gave the fruit a 7 out of 10. This was a great result considering=
 the grower was concerned that he was going to loose his entire crop after =
the splitting event.
  We used the CT right up until 2 weeks prior to harvest
  However there was a negative in that the Humic acid we used left a residu=
e that did not look good, next time we will consider using more fulvic acid=
 and less humics in the CT to reduce the dark coloration of the CT. I see i=
t as an important advantage in being able to use CT nearer harvest as this =
is time when botrytis disease pressure can be high.
  Wine has been made from the grapes with good results so far, no negative =
effects from the microorganisms in the CT.
  There are some yeast organisms in the CT however the wine makers will be =
inoculating with known strains of yeasts to achieve a more predictable resu=
lt.

  Regards Mike Harvey
  New Life Soils
  http://www.composttea.com.au

  ---- Original Message -----
    From: Anthony Quinlan
    To: compost_tea_at_yahoogroups.com
    Sent: Wednesday, April 09, 2003 9:40 AM
    Subject: [compost_tea] CT effect on wine


    To any wine makers or viticulturist's (or anyone):

    Evidence suggests that provided mineral and biological balance is achie=
ved in the soil, the use of CT
    (good CT) has the potential to eliminate both copper and sulfur applica=
tions in the vineyard. -true?
    If this is the case, is there any evidence of any problems arising with=
 respect to affecting the grapes come
    harvest time and ultimately the wine (fermentation etc). i.e. is there =
a withholding period for CT usage prior to harvest.
    And could CT applications actually provide the endemic yeast population=
s to initiate a natural ferment???

    regards
    anthony


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Received on Wed Apr 16 2003 - 23:24:31 EDT

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