How can CIFO help with its products so that the vines have the desired BRIX degrees in the wine produced?
What are BRIX degrees?
Brix degrees are a measure of sugar content. The Brix method is used worldwide to determine the ripeness of grapes, the potential alcohol content for wine varieties and the sugar content.
How can we increase BRIX degrees?
We can increase Brix degrees, polyphenol content and color intensity in red wines with the products Cet 46 Green, Ener 26 and Biolight used during the grape ripening phase.
During this phase, plants undergo complex physiological processes, which are influenced by specific environmental conditions such as soil and climate and therefore it is necessary to take care of every aspect that could affect the final result.
To obtain the best quality, both in the cellar and in the bottle, it is necessary to start from the field by controlling the specific nutrition of the plants, following correct manipulations that allow the acquisition of the desired sensory characteristics and avoiding the use of sulfur compounds or other additives.
To avoid stress phenomena or nutritional deficiencies that may affect the final quality of the grapes and must, it is important to ensure adequate nutrition, through the application of three products that are applied foliarly: Biolight, Cet 46 Green and Ener 26. These products act synergistically and have the great advantage of completing the correct nutrition of the vineyard through an innovative mechanism of action that acts on multiple agronomic objectives.
Specifically, they act for:
- Ripe uniformity
- Improvement in the normal ripening of the flesh and seeds of grapes
- Better composition of the phenolic profile of the musts, with positive effects on tonicity and color indicators.
Biolight is an amino acid complex, with magnesium and chelated trace elements formulated in a water-soluble powder that is indicated for the improvement of quality characteristics and can be used in reduced doses through foliar applications. Amino acids such as arginine, alanine and leucine favor the synthesis of precursors responsible for the taste and aromas that are characteristic of the cultivated vine, proline and glycine exert an anti-stress effect, while phenylalanine completes the complex mechanism of action by supporting the synthesis of anthocyanins, responsible for the color of the skin. Dose 400 g/10 acres, 1 application.
Cet 46 Green, an organic specialty product, contains amino acids and micronutrients, specially designed to improve fruit ripening processes, is applied in the final stages of cultivation and allows the improvement of the physiological processes involved in the biosynthesis of ethylene and pigments responsible for fruit coloration. The micronutrients present in its composition act as catalysts for the metabolism of sugars and fatty acids. It also allows the improvement of the quality profile of the final product during harvest, through a higher content of polyphenols and a higher content of sugars in the must. Dose 2 L/10 acres, 2 applications.
Ener 26, consists of amino acids and in synergy with the potassium, sulfur, magnesium, calcium and other elements in chelated form that it contains, favors the development of ripening fruits, allows for better sugar transfer to the fruits and determines the improvement of the color of the grapes and the aromas of the musts. Dose 4 kg / 10 acres, 2 applications.
Good luck!