<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Schultz, H. B.</style></author><author><style face="normal" font="default" size="100%">Lider, L. A.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Modification of the Light Factor and Heat Load in Vineyards</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1964</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1964-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">87-92</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1964.15.2.87</style></doi><volume><style face="normal" font="default" size="100%">15</style></volume><issue><style face="normal" font="default" size="100%">2</style></issue><abstract><style  face="normal" font="default" size="100%">Grape maturation in a vineyard at Davis was delayed by filtering solar light during the hot summer months. In general the grapes had higher levels of acidity at harvest under the low light conditions. The total requirement of Langleys (calories per cm2) for maturation may differ for various light regimes. White Riesling required about 110,000 calories, and Pinoit noir about 100,000 when grown in the open. However, it seems that a somewhat smaller accumulation would mature the grapes under the covers. This would indicate that the high light intensities available to the unshielded plants are not fully utilized.</style></abstract></record></records></xml>