'Geneva Red' Grape
dc.contributor.author | Reisch, B.I. | |
dc.contributor.author | Luce, R.S. | |
dc.contributor.author | Henick-Kling, T. | |
dc.contributor.author | Pool, R.M. | |
dc.date.accessioned | 2013-05-22T15:01:22Z | |
dc.date.available | 2013-05-22T15:01:22Z | |
dc.date.issued | 2003 | |
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.citation | New York's Food and Life Sciences Bulletin Number 157 Revised | en_US |
dc.identifier.issn | 0362-0069 | |
dc.identifier.uri | https://hdl.handle.net/1813/33328 | |
dc.language.iso | en_US | en_US |
dc.publisher | New York State Agricultural Experiment Station | en_US |
dc.subject | NYSAES | en_US |
dc.subject | New York State Agricultural Experiment Station | en_US |
dc.subject | Geneva | en_US |
dc.subject | CALS | en_US |
dc.subject | Agriculture | en_US |
dc.subject | Horticulture | en_US |
dc.subject | Science | en_US |
dc.subject | Biology | en_US |
dc.subject | Genetics | en_US |
dc.subject | Breeding | en_US |
dc.subject | Fruit | en_US |
dc.subject | Vitis | en_US |
dc.subject | Grape | en_US |
dc.subject | Viticulture | en_US |
dc.subject | Wine | en_US |
dc.subject | Enology | en_US |
dc.title | 'Geneva Red' Grape | en_US |
dc.title.alternative | New York's Food and Life Sciences Bulletin Number 157 Revised | en_US |
dc.type | other | en_US |
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