Harvesting Marquette

Discussion in 'Grape Growing & Vineyard Forum' started by SundownVineyard, Aug 15, 2019.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Aug 15, 2019 #1

    SundownVineyard

    SundownVineyard

    SundownVineyard

    Member

    Joined:
    Jul 15, 2017
    Messages:
    55
    Likes Received:
    5
    I am in Connecticut zone 6 and I have some marquette vines that are at about 17 Brix. Being new to this, my main question is how do I know exactly when is best to harvest them? Do I keep testing them until brix have stopped increasing? What Brix level are they capable of producing in my area? Thanks.
     
  2. Aug 15, 2019 #2

    GreginND

    GreginND

    GreginND

    Super Moderator Super Moderator

    Joined:
    Mar 18, 2012
    Messages:
    3,578
    Likes Received:
    1,802
    Location:
    Fargo, ND
    You should be able to easily get them up to 23 or 24 Brix which is where I like them. They can get higher also. The most important thing is to check the pH and do not pick when the pH is too low. It should be at least 3.2 or even a little higher if possible.
     
    SundownVineyard likes this.
  3. Aug 15, 2019 #3

    SundownVineyard

    SundownVineyard

    SundownVineyard

    Member

    Joined:
    Jul 15, 2017
    Messages:
    55
    Likes Received:
    5
    Thanks for the reply! I didnt know I had to test the pH, I'm glad you told me!
     
  4. Aug 16, 2019 #4

    KevinL

    KevinL

    KevinL

    Senior Member

    Joined:
    Jun 28, 2017
    Messages:
    192
    Likes Received:
    85
    Gender:
    Male
    Location:
    Warrenville IL
    When I'm harvesting I check all 3: pH, TA and Brix. I've found that TA is one of the more useful numbers to have, as managing the acid is one of my main goals in the winery.

    The standard of pH x pH x Brix > 250 should work if you're not inclined to do titration to get the TA.
     
    BigH likes this.
  5. Aug 16, 2019 #5

    BigH

    BigH

    BigH

    Senior Member

    Joined:
    Apr 27, 2014
    Messages:
    266
    Likes Received:
    124
    Marquette is one variety where I usually don't bother with TA until I measure the must. For me pH, brix, and berry appearance (not raisining) are the primary harvest parameters. 3.1 is the highest I have managed to get the pH in 3 seasons. Measured yesterday at 19 brix, and 2.87 pH. Important to get that pH into a safe zone for the yeast.

    @SundownVineyard , a pH meter like this is essential, if you don't already have one.
    https://morewinemaking.com/products/milwaukee-ph-meter-watc.html

    H
     

Share This Page