'Noiret' Grape
| dc.contributor.author | Reisch, B.I. | |
| dc.contributor.author | Luce, R.S. | |
| dc.contributor.author | Bordelon, Bruce | |
| dc.contributor.author | Henick-Kling, T. | |
| dc.date.accessioned | 2013-05-22T14:29:33Z | |
| dc.date.available | 2013-05-22T14:29:33Z | |
| dc.date.issued | 2006 | |
| dc.description.abstract | 'Noiret' is a mid-season red wine grape suitable for the production of varietal wines. The distinctive red wine is rickly colored and has notes of green and black pepper along with raspberry, blackberry, and some mint aromas. A major distinguishing characteristic of this selection is the fine tannin structure that is complete from the front of the mouth to the back. The tannin structure and the absence of any hybrid aromas strongly distinguish this selection from other red hybrid grapes. The vine is moderately winter hardy and moderately resistant to powdery mildew and Botrytis bunch rot. | en_US |
| dc.identifier.citation | New York's Food and Life Sciences Bulletin Number 160 | en_US |
| dc.identifier.issn | 0362-0069 | |
| dc.identifier.uri | https://hdl.handle.net/1813/33325 | |
| 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 | Horticulture | en_US |
| dc.subject | Agriculture | en_US |
| dc.subject | Fruit | en_US |
| dc.subject | Science | en_US |
| dc.subject | Breeding | en_US |
| dc.subject | Genetics | en_US |
| dc.subject | Vitis | en_US |
| dc.subject | Grape | en_US |
| dc.subject | Wine | en_US |
| dc.subject | Viticulture | en_US |
| dc.subject | Enology | en_US |
| dc.title | 'Noiret' Grape | en_US |
| dc.title.alternative | New York's Food and Life Sciences Bulletin Number 160 | en_US |
| dc.type | other | en_US |
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