The Zin Is In: Valley wineries begin the 2009 harvest

VVN/Steve Ayers
Javalina Leap vineyard manager Chris Turner tests the sugar content of the grapes throughout the harvesting using a refractometer. The device measures sugar in degrees brix, with the ideal being between 25 and 27 degrees for the zinfandel grapes.

VVN/Steve Ayers Javalina Leap vineyard manager Chris Turner tests the sugar content of the grapes throughout the harvesting using a refractometer. The device measures sugar in degrees brix, with the ideal being between 25 and 27 degrees for the zinfandel grapes.

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