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'Geneva Red' Grape

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dc.contributor.authorReisch, B.I.
dc.contributor.authorLuce, R.S.
dc.contributor.authorHenick-Kling, T.
dc.contributor.authorPool, R.M.
dc.date.accessioned2013-05-22T15:01:22Z
dc.date.available2013-05-22T15:01:22Z
dc.date.issued2003
dc.description.abstract'Geneva Red' ripens usually between mid-Sept and early Oct at Geneva, NY. Depending upon maturity and cropping level it makes medium to dark red wines. In warm years wines may have cherry or red berry aromas with some labrusca notes. In cool years, wines tend to have some vegetative or herbaceous aromas. Color intensity is almost as good as for Baco noir and better than other hybrid grapes like De Chaunac, etc. The wines usually have better tannin structure than wines made from Baco noir or De Chaunac. The naming process for this grape variety was problematic. It was also called GR7, Rubiana and Abundance.en_US
dc.identifier.citationNew York's Food and Life Sciences Bulletin Number 157 Reviseden_US
dc.identifier.issn0362-0069
dc.identifier.urihttps://hdl.handle.net/1813/33328
dc.language.isoen_USen_US
dc.publisherNew York State Agricultural Experiment Stationen_US
dc.subjectNYSAESen_US
dc.subjectNew York State Agricultural Experiment Stationen_US
dc.subjectGenevaen_US
dc.subjectCALSen_US
dc.subjectAgricultureen_US
dc.subjectHorticultureen_US
dc.subjectScienceen_US
dc.subjectBiologyen_US
dc.subjectGeneticsen_US
dc.subjectBreedingen_US
dc.subjectFruiten_US
dc.subjectVitisen_US
dc.subjectGrapeen_US
dc.subjectViticultureen_US
dc.subjectWineen_US
dc.subjectEnologyen_US
dc.title'Geneva Red' Grapeen_US
dc.title.alternativeNew York's Food and Life Sciences Bulletin Number 157 Reviseden_US
dc.typeotheren_US

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