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Veraison to HarVestStatewide Vineyard Crop Development Update #4

September 19, 2014Edited by Tim Martinson and Chris Gerling

eat once we had netted all of the red-fruited varieties around it, and we were starting to lose a fairly significant amount of fruit. Some more Pinot noir and Chardonnay have been har-vested for sparkling wine recently, and at least one winery has brought in their first load of Pinot gris.

We have had relatively dry conditions during harvest so far with regard to rain (0.88” at Geneva since September 1), but the cooler temperatures recently have caused heavy dews

Loose-clustered Vignoles selections: The USDA Agricultural Research Service’s Grape Genetice Research Unit (GGRU) has generated several selections of Vignoles with loose clusters, that should be less prone to botrytis and other fruit rots.. Top: One loose-clustered selection (l) compared to standard vignoles (r). Bottom: Several selections were planted this year at Geneva. Gan-Yuan Zhong is project leader with the ARS.

Photos by Andy Humiston (top) and Tim Martinson (bottom)

Around New York...Statewide (Tim Martinson)This morning I woke up to 35 degrees, and received a report of temperatures dipping to 30 in Northern NY. In spite of the cool weather, ripening seemed to move along at a simi-lar pace to last year’s during the same week (also cool) (see Fruit Maturation table, p. 5-8). Among the vinifera, brix gained by 0.8 (Malbec and Lemberger) to 2.3 °Brix (Gruner Veltliner), with average gains of about 1.3 °Brix. Most cul-tivars were within 0.5 °Brix of last year’s numbers. Titrat-able acidity dropped by 0.2 to 1.8 g/l, but still run 1 to 2 g/l higher than last year. Hybrids gained 1.0 (Corot noir) to 3.3 °Brix (Traminette (!)), again with average of 1.3 °Brix, but as a group the hybrids are running 2-3°Brix behind last year. Natives (Concord, Catawba, and Niagara) in our small sample gained 1.8 to 3.8 °Brix, and are within 0.2 to 0.5 °Brix of last year’s numbers. TA’s among natives ranged from a drop of 0.2 g/l (Niagara) to 2.3 (3 concord blocks), again with TA 2 to 5 g/l higher than last year at this time. Last year at this time, Niagara, Chardonnay, Sauvignon blanc, Seyval blanc, and Cayuga white were being harvested. I guess we are not as far behind as I had thought. This week’s article features graduate student Diane Schmitt and Anna Katha-rine Mansfield’s Introduction to Winery Safety, first in a series Diane is writing.

Finger Lakes (Hans Walter-Peterson).The Finger Lakes has undergone a pretty significant cool down over the past week. The average high temperature for the period of September 3-9 was 79ºF, while the aver-age high from September 10-16 was only about 67ºF. As a result, it seems fair to presume that brix accumulation and acid degradation have slowed down somewhat compared to previous weeks, and therefore harvest may slow down a bit while winemakers and growers wait for the fruit to ripen a bit more.

As the temperatures have transitioned to more of a fall-like feel, harvest has continued to pick up around the region. We have been seeing some early loads of Concord picked, but it sounds like the bulk of the harvest for that variety will still hold off for another week or so. Earlier Niagara and Elvira loads are still being picked this week as well.

We picked our Grüner Veltliner at the Teaching Vineyard yesterday. We probably could have let it hang a little bit lon-ger, but the birds decided that it was the next best option to

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to form on canopies each morning. Downy mildew and cluster rots still seem to be keeping in check so far, however.

Long Island (Alice Wise and Libby Tarleton)The 2013 harvest on Long Island was almost too good to be true. Conditions were ideal - sunny, dry weath-er and just enough rain to keep vines happy but not induce cluster rot. And importantly, there were no tropical systems. Now in 2014, we appear to be lucky enough to have another fall with sunny, dry weather, albeit a bit cooler than last season. Growing degree days on Sept. 16 were 2759 for Riverhead compared to 2857 on that date in 2013. Some of the differences in growing degree day accumulations can be attributed to the cooler nights that we have enjoyed throughout the summer and fall (nighttime temperatures factor into growing degree day accumulations). Daytime temperatures this past week have been in the low 70’s, enjoyable but slightly cooler than average. The region received a few much needed showers, a total of about 0.5”, on Sept 13 and 16.

Harvest continues with Pinot Noir and whites such as Sauvignon Blanc and Albariño. Where crops are moderate, flavors are intense and acids have dropped enough to precipitate harvest as winemakers try to preserve a variety’s natural acidity. The first Chardon-nay blocks will go in the not too distant future. Blocks with heavier crops and/or big clustered clones will need a bit more time.

In the Cornell research vineyard in Riverhead (Figure 1), we harvested a few selections this week. Fruit was clean, free from any cluster rot. Clusters were larger than average, especially in Pinot Noir and Pinot Gris.

Flavors have been excellent, nicely balanced with acid-ity. The two hybrids were harvested slightly early to give the two year old vines a rest. The Aromella row does not have irrigation so vines struggled a bit this summer.

Lake Erie (Luke Haggerty)Weather this past week has been a mix of cool and wet with a few days of sunshine. The forecast is calling for similar conditions next week. Regardless of the cool temperatures we are still seeing sugar accumulation. Sampling data for the 9-site study collected by Kelly Link and our CLEREL staff shows another increase in brix for ‘Concord’ this past week. The averaged brix from the regions’ 80 sample sites shows an increase from 12.4 to 13.8 obrix (1.4obrix).

Harvested this week were Vignoles, Delaware, and a few other hybrids. The harvest focus has turned to the anticipated bulk juice grapes. The Niagara harvest has started for two bulk juice processors with a third starting Monday (September 22). The regions road-ways are busy with boxes, trailers, and harvesters. The Concord harvest is expected to start some time later next week and boxes are expected to fill fast due to the above average crop for most growers. Saturated soils from the wet year are a concern as low spots have been soft all year and the fear of getting the harvester stuck may leave some areas unharvested.

Hudson Valley (Jim O’Connell))Weather. The cool weather has continued this week and short range forecasts predict a cool and dry week heading into and through the weekend. According to Accuweather, “The chance of rain early next week

may depend on the track and speed of moisture from Odile in the eastern Pacific.” We are still behind on grow-ing degree days and temperatures are forecasted to be 5 to 8 degrees cooler than normal.

Disease. Disease pressure from downy mildew does not appear to have changed much since last week. It’s still present in vineyards in the Hudson Valley, but still at no more than background noise levels. Botrytis at the Hudson Valley Lab (HVL) has been minimal. However, reports of heavy botrytis in Riesling and some spotty botrytis in the north-ern hybrids have come from growers in different parts of the region.

Birds. In the vineyard at the HVL, the birds have moved into the later

Figure 1. Brix, TA, and pH of selections at the Cornell Long Island Horticultural Re-search and Extension Center in Riverhead.

Alice Wise

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maturing varieties and are continuing to be a nuisance. A grower contacted me recently to inquire about man-aging turkeys. They fed heavily on early maturing va-rieties, and for now have moved off site. Time will tell if they will return or if they are satisfied for the season.

Insects. Drosophila is still around, and not surprising-ly, becoming more of a nuisance. So far though, grow-ers continue to harvest grapes as ready and not apply an insecticide.

2014 Lake Erie Concord Update: Terry Bates

September 17, 2014. As we predicted in last week’s Veraison to Harvest update, the cool and wet weather impacted Concord fruit by increas-ing berry weight and slowing juice soluble solids accumulation to a more normal rate for this time of the season. Two weeks ago, there was a big jump in berry weight but JSS accumulation was able to keep up with the increase in berry volume. As we get later into the ripening season and the rate of JSS accumulation naturally slows down, the additional effect of increasing berry fresh weight can be seen in decreasing the JSS curve. Overall, Concord fresh berry weight at CLEREL is between 3.2-3.4 grams depending on the block and JSS around 14.8 °Brix – both still slightly ahead of the long-term mean.

IntroductIon to WInery Safety

Diane M. Schmitt and Anna Katharine MansfieldDept. of Food Science, Cornell University,

NY State Agric. Expt. Sta., Geneva

All individuals who work for a winery or are visiting a winery production area are responsible for ensuring a safe work environment. (No exceptions!)

No, really- this means you! Establishing and maintain-ing a safe work environ-ment is everyone’s respon-sibility, though specific ex-pectations will vary from person to person.

From the top: High-level employees, like managers and winery owners, are responsible for developing health and safety plans, implementing them, and fully training other workers. They are also responsible for overall facility safety, ensuring that equipment safety guards are in place, that job tasks that may result in injury are either eliminated or the risk of injury reduced, and that proactive plans are developed for anything

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reer. New employees who are still developing their skills can be careless or ignorant of risks, and highly experienced employees may become over-confident or lose focus and become careless. This latter group is also most likely to ignore proce-dures or equipment safety components that “get in the way” or because “this is how it’s always been done.” Equipment guards are sometimes in-convenient, but less inconvenient than losing fin-gers or other body parts. Employees at all experi-ence levels can benefit from refresher safety train-ing sessions, to remind them of the importance of safety and procedures currently in place.

Don’t trap your tourists: Visitors to a winery processing area are not immune to health and safety protocols, no matter how short their stay. Ideally, all visitors should be given a brief safety overview and escorted through the facility, since winery management is technically responsible for their safety on winery premises. Visitors should encouraged wear appropriate clothing and per-sonal protection equipment as needed. For exam-ple, business visitors have been observed walking through production areas wearing formal attire and stiletto heels; while closed-toed stilettos tech-nically met stated safety rules, the risk of injury was significantly higher than for someone wear-ing approved footwear.

The bottom line Workplace safety should always be more important than efficiency, cost, and (es-pecially) ego. When safety rules are understood and followed by everyone, a culture of safety is easier to maintain, and it is easier to evaluate any new hazards that arise. Accidents can and do hap-pen, but if everyone is striving to maintain a safe work environment, the frequency and severity of these events will be greatly reduced.

Additional Resources

OSHA PowerPoint: Elements of an Effective Safe-ty and Health Program https://www.osha.gov/dte/library/safety_health_program/index.html

that may go wrong in the winery. Much like CEOs in other fields, ranking employees are ultimately responsible for all events occurring in the winery, even if they are not overseeing them directly.

As onerous as strict training and enforcement of safety procedures may seem, the alternative is ac-cepting the inevitability of serious accident, with all the financial and reputation consequences that entails. The cost of not having and follow-ing safety procedures far outweighs the cost of implementation and enforcement. These include elevated insurance costs to cover medical costs and leave and funds earmarked for regulatory ag agency fines and possible lawsuits.

Safety from the ground up: While managers and owners start by making the winery as safe as pos-sible, all employees, from harvest interns to wine-makers, are responsible for following protocols and reporting all problems. From a health and safety point of view, wineries are food processing facilities, and are subject to the same OSHA rules. This means that workers should not wear high heels, flats, sneakers, or any other shoes lacking a steel toe and wet area approval on the process-ing floor. Jewelry, except a solid wedding band, is also prohibited in food processing facilities for the safety of the worker- this includes gauges and piercings. As improbable as it seems, even belly button piercings have made their way into finished food products - and pocket change is a common hazard. Luckily most of these items will be settled or filtered out during winemaking, so contamination risks are reduced, but it’s best to secure small personal items outside of the pro-cessing area. Worse, jewelry can also get caught in equipment, causing minor to fatal accidents. For the same reason, hair should be tied back and inappropriately baggy work clothes avoided.

Beware of complacency and overconfidence: Workplace accidents can happen to anyone, but research suggests that employees are likely to have more preventable accidents in the first and last ten years that they work than during the rest of their ca-

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fruIt MaturatIon report - 9/16/2014Samples reported here were collected on Tuesday, September 16. Where appropriate, sample data from 2013, averaged over all sites is included. Tables from 2013 are archived at http://grapesandwine.cals.cornell.edu/newsletters/veraison-harvest

We are again reporting berry weight, brix, titratable acidity and pH, and yeast assimilable nitrogen (YAN). Graduate students Alex Frederickson and Camila Martin Tahim and Ben Gavitt are running the fruit composition and YAN assays.

Cabernet FrancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 E. Seneca 1.47 17.8 2.99 10.0 58Finger Lakes 9/16/2014 W. Seneca 1.58 16.4 2.95 11.4 17Finger Lakes 9/16/2014 Cayuga 1.54 18.2 3.08 8.9 27Finger Lakes 9/16/2014 W. Seneca 1.77 16.4 3.01 10.0 39Finger Lakes 9/16/2014 Teaching Vyd 1.57 17.3 3.12 8.1 44

Hudson Valley 9/16/2014 HV Lab 1.85 18.9 3.30 8.0 95Long Island 9/16/2014 LI-05 2.04 19.2 3.25 7.2 40Long Island 9/16/2014 LI-07 1.53 17.7 3.10 9.3 23

Average 9/16/2014 1.67 17.7 3.10 9.1 43Prev. Sample 9/9/2014 1.58 16.5 3.01 10.4 50‘13 Average 9/16/2013 1.60 18.2 3.05 7.9 69

CatawbaRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Keuka 2.79 13.2 2.67 23.7 71Prev Sample 9/9/2014 Keuka 2.82 9.4 2.55 * 124’13 Sample 9/16/2013 Keuka 2.13 13.4 2.77 16.7 134

Cayuga WhiteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Keuka 2.85 15.4 2.85 13.9 133Finger Lakes 9/16/2014 Cayuga 2.66 17.8 3.09 8.9 199Finger Lakes 9/16/2014 Teaching Vyd 2.85 17.1 3.05 8.4 126

Average 9/16/2014 2.78 16.8 3.00 10.4 153Prev Sample 9/9/2014 2.68 15.0 2.96 10.3 130’13 Average 9/16/2013 2.82 18.5 3.05 9.0 170

ChardonnayRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Cayuga 1.64 18.5 2.97 10.9 92Finger Lakes 9/16/2014 W. Seneca 1.55 17.6 2.94 11.0 56Finger Lakes 9/16/2014 W. Seneca 1.77 18.0 3.05 9.5 74Finger Lakes 9/16/2014 Teaching Vyd 1.55 19.5 3.07 7.5 51Long Island 9/16/2014 LI-03 1.76 20.5 3.35 6.3 142

Average 9/16/2014 1.66 18.9 3.10 8.6 81Prev. Sample 9/9/2014 1.56 17.3 2.99 10.2 102’13 Average 9/16/2013 1.58 18.0 3.20 8.3 146

ConcordRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Keuka 3.58 14.4 3.03 11.7 128Finger Lakes 9/16/2014 W. Canandaigua 3.59 14.1 2.99 10.8 91

Lake Erie 9/16/2014 Portland 3.50 14.3 3.11 11.1 200Average 9/16/2014 3.56 14.3 3.04 11.2 139

Prev Sample 9/9/2014 3.43 12.5 2.89 13.5 132‘13 Sample 9/16/2013 3.17 14.9 3.15 9.3 134

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Corot NoirRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Teaching Vyd 2.22 16.1 3.12 8.8 68Prev Sample 9/9/2014 Teaching Vyd 2.05 13.8 2.98 10.6 57

Gruner Veltliner

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)Finger Lakes 9/16/2014 Teaching Vyd 1.63 18.0 3.20 6.8 139Prev Sample 9/9/2014 Teaching Vyd 1.56 17.0 3.09 7.7 152

LembergerRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Keuka 1.81 19.5 3.01 9.6 19Finger Lakes 9/16/2014 Teaching Vyd 2.19 18.6 3.14 9.2 187

Average 9/16/2014 2.00 19.1 3.08 9.4 103Prev. Average 9/9/2014 1.79 17.2 3.00 10.3 258

’13 Sample 9/16/2013 Keuka 1.76 20.7 3.00 7.5 29Malbec

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)Long Island 9/16/2014 LI-06 2.65 17.5 3.25 7.9 63Prev Sample 9/9/2014 LI-06 2.74 16.7 3.14 9.5 72‘13 Sample 9/16/2013 LI-06 2.40 19.1 3.33 9.0 146

MarquetteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Final Sample 9/2/2014 Teaching Vyd 1.09 22.7 2.98 12.9Merlot

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)Hudson Valley 9/16/2014 HV Lab 1.87 19.7 3.42 7.3 126

Long Island 9/16/2014 LI-04 2.22 20.1 3.50 6.3 63Long Island 9/16/2014 LI-08 1.75 17.8 3.26 7.2 47

Average 9/16/2014 1.95 19.2 3.39 6.9 79Prev. Average 9/9/2014 1.97 17.9 3.32 7.1 83‘13 Average 9/16/2013 1.67 19.6 3.48 6.0 89

NiagaraRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)Lake Erie 9/16/2014 Portland 4.26 15.1 3.14 9.1 197

Prev Sample 9/9/2014 Portland 3.71 12.3 2.99 10.8 144‘13 Sample 9/16/2013 Portland 3.23 15.3 3.37 7.7 153

NoiretRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Hudson Valley 9/16/2014 HV Lab 1.91 17.0 3.19 9.0 146Lake Erie 9/16/2014 Fredonia 1.88 16.7 3.03 13.7 281Average 9/16/2014 1.90 16.9 3.11 11.4 213

Prev Sample 9/9/2014 1.75 16.5 3.09 11.6 258‘13 Sample 9/16/2013 1.79 16.9 3.20 10.0 164

Pinot NoirRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 E. Seneca 1.40 19.1 3.12 10.0 94Prev Sample 9/9/2014 E. Seneca 1.44 17.7 3.05 10.7 136’13 Sample 9/16/2013 E. Seneca 1.45 19.6 3.18 6.7 50

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RieslingRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 E. Seneca 1.30 15.1 2.80 15.2 35Finger Lakes 9/16/2014 E. Seneca 1.75 17.2 2.87 13.1 32Finger Lakes 9/16/2014 W. Seneca 1.31 16.5 2.86 13.1 25Finger Lakes 9/16/2014 E. Seneca 1.66 15.5 2.93 14.1 145Finger Lakes 9/16/2014 CL 90 Cayuga 1.59 16.0 2.92 12.9 53Finger Lakes 9/16/2014 Keuka 1.44 15.8 2.78 12.4 84Finger Lakes 9/16/2014 W. Seneca 1.58 16.5 2.85 14.2 133Finger Lakes 9/16/2014 W. Seneca 1.56 15.7 2.88 14.1 107Finger Lakes 9/16/2014 W. Canandaigua 1.67 14.5 2.87 15.1 103Finger Lakes 9/16/2014 Teaching Vyd 1.45 16.1 2.92 10.7 32

Hudson Valley 9/16/2014 HV Lab 1.71 17.7 3.23 8.2 135Lake Erie 9/16/2014 Portland 1.92 16.1 3.03 12.3 214

Long Island 9/16/2014 LI-01 1.38 16.9 3.05 8.5 62Average 9/16/2014 1.56 16.1 2.92 12.6 89

Prev Sample 9/9/2014 1.48 14.4 2.91 14.2 115‘12 Sample 9/16/2013 1.44 16.7 2.98 10.2 85

Sauvignon BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Long Island 9/9/2014 LI-02 1.36 20.2 3.09 8.1 32Prev Sample 9/2/2014 LI-02 1.27 17.1 3.01 10.1 ’12 Sample 9/9/2013 LI-02 1.23 22.1 3.23 8.1 141

Seyval BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/9/2014 HARVESTED Lake Erie 9/9/2014 HARVESTED

Final Sample 9/9/2014 1.82 18.2 3.04 9.0 148’13 at Harvest 9/9/2013 Cayuga 1.77 19.9 3.22 6.4 126

TraminetteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Keuka 1.91 14.0 2.87 16.6 201Hudson Valley 9/16/2014 HV Lab 1.96 18.3 3.08 9.3 45

Lake Erie 9/16/2014 Portland 1.94 18.5 2.94 12.1 128Average 9/16/2014 1.64 18.5 2.97 10.9 92

Prev Sample 9/9/2014 1.90 15.3 2.91 14.0 155‘13 Sample 9/16/2013 1.87 18.1 3.06 9.1 79

Vidal BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Teaching Vyd 2.16 17.7 3.04 10.3 62Prev Sample 9/9/2014 Teaching Vyd 2.08 16.5 3.02 12.0 70

VignolesRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 High Wire Keuka 1.87 19.4 2.91 17.5 208Finger Lakes 9/16/2014 W. Seneca 1.95 19.8 2.94 15.1 160

Average 9/16/2014 1.64 18.5 2.97 10.9 92Prev Sample 9/9/2014 1.87 17.2 2.84 18.7 163‘13 Sample 9/16/2013 1.76 22.8 3.01 13.1 173

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This newsletter was made possible with support from the New York Wine and Grape Foundation, the J. M. Kaplan Fund, and the New York State Agricultural Experiment Station Director’s Endowment.

Veraison to Harvest is a joint publication of:

Cornell Enology Extension Program

Statewide Viticulture Extension Program

Long Island Grape Program

Finger Lakes Grape Program

Lake Erie Regional Grape Program

Eastern New York Regional Horticulture Program

Copyright 2014 © Cornell University

The information, including any advice or recommendations, con-tained herein is based upon the research and experience of Cornell Cooperative Extension personnel. While this information constitutes the best judgement/opinion of such personnel at the time issued, neither Cornell Cooperative Extension nor any representative thereof makes any representation or warrantee, express or implied, of any particular result or application of such information, or re-garding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manu-facturer or supplier for updated information. Nothing contained in this information should be interpreted as an endorsement expressed or implied of any particular product.

ZweigeltRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/16/2014 Teaching Vyd 1.82 17.0 3.17 7.3 149Prev Sample 9/9/2014 Teaching Vyd 1.82 16.5 3.06 8.0 157

Marquette and Frontenac Fruit Composition at ClaytonCrislyn Particka and Tim Martinson

September 17. As part of the USDA-Specialty Crops Research Initiative Northern Grapes Project, we have training trials (Top Wire Cordon, Vertical Shoot Positioning, and Umbrella Kniffin) in Marquette and Frontenac located at Coyote Moon Vineyards in Clayton, NY. Changes in fruit chemistry are slowing down with the cooler weather; TA has dropped roughly 3 g/L in Frontenac and just 1 g/L in Marquette. Brix has gained not quite 2o in Frontenac and has essentially remained un-changed in Marquette.

Variety Training system Date Berry wt. (g) pH oBrix TA (g/L)

Frontenac TWC 9/17/2014 1.39 3.01 21.0 20.2UK 9/17/2014 1.36 2.99 20.5 21.5

VSP 9/17/2014 1.36 3.06 20.8 19.1Average 9/17/2014 1.37 3.02 20.7 20.3

Prev Sample 9/8/2014 1.38 2.95 19.1 23.5Marquette TWC 9/17/2014 1.61 2.88 20.3 17.5

UK 9/17/2014 1.59 2.93 20.9 16.1VSP 9/17/2014 1.39 2.97 20.3 16.7

Average 9/17/2014 1.53 2.93 20.5 16.7Prev Sample 9/8/2014 1.58 2.95 20.9 17.9