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Re: [compost_tea] CT effect on wine
We have been able to eliminate copper and sulfur applications in vineyards using CT, IF the CT has the biology in it to adequately cover the leaf surfaces. Fungal coverage is a necessary part of leaf surface protection.
When coverage was not adequate, one application of kaligreen was needed last year, to deal with a mildew outbreak. So, if the CT isn't quite there, a single application of fungicide was needed, and then return to CT use to get the protection back for the rest of the summer. Please see the results of the SARE grant from the last two years. In the Compost Tea Brewing Manual, and on the Western SARE website.
There is no evidence of any negative effect on the ferment with CT, and some anecdotal evidence that the ferment does not suffer from the anaerobic problem bacteria to as great an extent. Because CT should be placing the aerobic bacteria and fungi onto the grape surfaces, not the problem anaerobic bacteria. That's why keeping the CT aerobic is so important.
There are some yeast in compost tea, but not many. Yeast are fungi which under anaerobic conditions will multipy. But on CT, we are keeping conditions aerobic, so the beneficial fungi grow. Thus, the ferment should not be negatively impacted in any way. Perhaps the wild yeasts will be elatively reduced in number, but then in the anaeorbic conditions of the wine ferment, will be better able to establish and grow without competition from undesirable anaerobic bacteria.
In the last CT application, you could inoculate specific yeasts, grown in the anaeorbic conditions desired, and get these yeasts established on the grapes. But then they wouldn't really be wild yeasts, would they? could you count them as endemic? If the yeasts were isolated from your own vineyard, and grown in the CT. I'd sure want a microbiologist to oversee the process!
Elaine Ingham
Evidence suggests that provided mineral and biological balance is achieved in the soil, the use of CT
(good CT) has the potential to eliminate both copper and sulfur applications 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 populations to initiate a natural ferment???
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