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Re: [compost_tea] CT effect on wine



Dear Anthony,
............provided mineral and biological balance (good CT) has the potential to eliminate both copper and sulfur applications in the vineyard. -true?
True . My experience this season (Australia) was CT was  able to out compete 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 again used and no further problems  with Powdery were observed.
The vineyard in question did not have mineral balance in the soil or in the vines, very few vineyards except the absolute premium vineyards have mineral balance. This issue is relevant,  CT is not a silver bullet you must address 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 gapes dried up. However some grapes did not and near harvest some of this fruit 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 residue 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 it 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 result.
 
Regards Mike Harvey
New Life Soils
 
---- Original Message -----
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 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???
 
regards
anthony


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