From: Anthony Quinlan (boofq@wn.com.au)
Date: Tue Apr 08 2003 - 21:40:00 EDT
To any wine makers or viticulturalist'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 application=
s in the vineyard. -true?
If this is the case, is there any evidence of any problems arising with res=
pect to affecting the grapes come
harvest time and ultimately the wine (fermentation etc). i.e. is there a wi=
thholding 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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