{"id":2648,"date":"2009-09-10T23:44:52","date_gmt":"2009-09-10T22:44:52","guid":{"rendered":"http:\/\/www.kobler-margreid.com\/blog\/?p=2648"},"modified":"2009-09-11T21:34:20","modified_gmt":"2009-09-11T20:34:20","slug":"grauer-burgunder-klausner-2-teil-%e2%80%94-pinot-grigio-klausner-2%c2%b0-partita","status":"publish","type":"post","link":"https:\/\/www.kobler-margreid.com\/blog\/blog\/2009\/09\/10\/grauer-burgunder-klausner-2-teil-%e2%80%94-pinot-grigio-klausner-2%c2%b0-partita\/","title":{"rendered":"Grauer Burgunder Klausner 2. Teil \u2014 Pinot grigio Klausner 2\u00b0 partita"},"content":{"rendered":"

\"2009-09-09_09-15-16\"<\/a>Vorgestern, am 9.9., ist der zweite und letzte Teil des Grauen Burgunders im Weingarten Klausner gewimmt worden. Die Moste der insgesamt vier Pressen hatten Zuckergehalte, welche zwischen 19,2 und 20,0 \u00b0KMW betrugen. Die Mosts\u00e4urewerte schwankten um die 4,5 g\/L, die pH-Werte betrugen 3,7. Das scheint besonders f\u00fcr eine Wei\u00dfweinsorte sehr wenig S\u00e4ure zu sein, die Gehalte im sp\u00e4teren Wein sind aber nicht gewiss voraussehbar, normalerweise aber etwas h\u00f6her und damit wieder im \u00fcblichen Bereich, kann ich mir vorstellen.<\/p>\n

L’altro ieri, il 9\/9, abbiamo vendemmiato la seconda e ultima partita di Pinot grigio del vigneto Klausner. I mosti delle complessive quattro presse avevano contenuti zuccherini tra i 19,2 ed i 20,o \u00b0Babo, le acidit\u00e0 oscillavano attorno a 4,5 g\/l, i valori di pH erano in media 3,7. I dati acidici sembrano <\/em>abbastanza bassi <\/em>per un vitigno bianco, ma bisogna tenere presente che i valori dopo la fermentazione <\/em>nel vino <\/em>non sono prevedibili del tutto, ma normalmente pi\u00f9 alti che non nel mosto di partenza, per cui abbastanza nella norma presumo.<\/em><\/p>\n

<\/em>2009 wird es am weinhof KOBLER etwas weniger Grauen Burgunder geben. Schuld daran ist haupts\u00e4chlich die Tatsache, dass das Ausd\u00fcnnen bei Bl\u00fchbeginn nicht richtig funktioniert hat. Der Anteil kompakter Trauben ist somit h\u00f6her und das bedeutet mit gro\u00dfer Wahrscheinlichkeit immer, dass es auch mehr Essigf\u00e4ule (im Bild) geben wird. Zum Gl\u00fcck erkennt man die betroffenen Traubenteile schnell, so dass die befallenen Beeren ausgezupft oder Teile der Traube oder sogar ganze Trauben auf den Boden geschnitten werden m\u00fcssen.<\/p>\n

Dell’annata 2009 si avr\u00e0 un po‘ di meno Pinot grigio. La causa maggiore \u00e8 da ricercare nel fatto, che il diradamento con le gibberelline in fioritura quest’anno non ha funzionato completamente. La percentuale di grappoli compatti perci\u00f2 \u00e8 maggiore e con grande probabilit\u00e0 questo comporta attacchi pi\u00f9 consistenti di marciume acido (nella foto). Per fortuna si riconoscono facilmente le parti del grappolo colpiti, in modo che possono essere tolti gli acini interessati ma anche parti di grappolo. Anche grappoli interi tocca tagliare per terra.<\/em><\/p>\n

Eine direkte chemische chemische Bek\u00e4mpfung dieser Rebenkrankheit, gegen\u00fcber der alle Burgundersorten, da kompakt, sehr anf\u00e4llig sind, ist nicht m\u00f6glich, einzig das Locker- und Luftighalten der Trauben hilft vorbeugen. Wenn n\u00e4mlich die Beeren der Trauben entwicklungsbedingt an Gr\u00f6\u00dfe zunehmen, platzen sie bei unbehandelten Trauben gerne, da ihnen einfach der Platz fehlt. Auf dem austretenden Most entwickeln sich dann haupts\u00e4chlich wilde Hefen sowie Bakterien der Gattungen Glucono- und\u00a0 Acetobacter. Dass meine Wimmerinnen gut im Weingarten selektioniert haben, sah ich sp\u00e4testens bei der Traubenverarbeitung; dann n\u00e4mlich sieht man wirklich alles, was so gelesen wurde.<\/p>\n

La lotta chimica diretta contro questa ampelopatia alla quale sono soggetti tutti i Pinot, non \u00e8 possibile. Solo il mantenere sciolti e ben ventilati i grappoli aiuta a prevenirla. Infatti, quando gli acini nel corso dell’andamento vegetativo aumentano di diametro, negli grappoli non trattati essi scoppiano in quanto gli manca semplicemente lo spazio necessario. Sul mosto che ne fuoriesce si sviluppano soprattutto lieviti spontanei\u00a0 e batteri dei generi Glucono- e Acetobacter. Che le mie vendemmiatici selezionano bene nel vigneto ci si accorge al pi\u00f9 tardi durante la lavorazione dell’uva dove si vede veramente tutto quello che si \u00e8 vendemmiato.<\/em><\/p>\n


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Bis jetzt bin ich mit dem Ernteverlauf sehr zufrieden. Das so wichtige, bis jetzt weitesgehend niederschlagsfreie Erntewetter l\u00e4sst keine W\u00fcnsche offen, auch organisatorisch sind wir gut aufgestellt. Die beiden ersten Grauburgunder-Tanks g\u00e4ren recht sch\u00f6n, das \u00dcberlaufen des G\u00e4rschaumes (Film) am zweiten G\u00e4rtag geh\u00f6rt irgendwie dazu.<\/p>\n

Finora sono molto contento dell’andamento della vendemmia. Il tempo che \u00e8 cos\u00ec importante non ci ha deluso finora ed anche per quello che concerne i lavori\u00a0 siamo ben preparati. I due serbatoi col primo Pinot grigio fermentano in modo egregio, il traboccare della schiuma durante i primi giorni di fermentazione \u00e8 in un certo senso normale.<\/em>
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Vorgestern, am 9.9., ist der zweite und letzte Teil des Grauen Burgunders im Weingarten Klausner gewimmt worden. Die Moste der insgesamt vier Pressen hatten Zuckergehalte, welche zwischen 19,2 und 20,0 \u00b0KMW betrugen. Die Mosts\u00e4urewerte schwankten um die 4,5 g\/L, die … Weiterlesen →<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12],"tags":[515,516,433],"class_list":["post-2648","post","type-post","status-publish","format-standard","hentry","category-ernte","tag-essigfaule","tag-marciume-acido","tag-sudtiroler-grauer-burgunder-klausner"],"yoast_head":"\nGrauer Burgunder Klausner 2. 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