General Details

Cayuga white growers in Pennsylvania

12

out of 58 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
58.3% (7)
10 to 15 years
25.0% (3)
5 to 9 years
16.7% (2)

Acres Grown

19.9 acres

total for Cayuga white in the State of PA

Acres Grown

1.81 acres

average per participant   more details

1
27.3% (3)
0.6
18.2% (2)
2
9.1% (1)
6
9.1% (1)
4.1
9.1% (1)
2.7
9.1% (1)
0.5
9.1% (1)
0.4
9.1% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
66.7% (8)
10 ft
16.7% (2)
6 ft
8.3% (1)
8 ft
8.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
58.3% (7)
7 ft
25.0% (3)
8 ft
8.3% (1)
5 ft
8.3% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
64.3% (9)
Spur pruning
35.7% (5)

Trellis System(s)

High Wire

most common response   more details

High Wire
46.1% (6)
Vertical shoot positioning (VSP)
38.5% (5)
Smart-Dyson
7.7% (1)
Other
7.7% (1)

Growth Habit

Upright

most common response   more details

Upright
45.5% (5)
Procumbent/trailing
36.4% (4)
Semi-upright
18.2% (2)

Growth Vigor

High

most common response   more details

High
66.7% (8)
Moderate
33.3% (4)

Crop Yield

Average Crop Yield Across Pennsylvania

4.75 tons/acre

without aggressive shoot/cluster thinning   more details

6
20.0% (2)
3
10.0% (1)
4
10.0% (1)
2.9
10.0% (1)
2.2
10.0% (1)
7.1
10.0% (1)
5.2
10.0% (1)
4.6
10.0% (1)
6.5
10.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
75.0% (9)
Early
25.0% (3)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
50.0% (6)
Not susceptible
33.3% (4)
Moderate susceptibility
16.7% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
41.7% (5)
Low susceptibility
41.7% (5)
Not susceptible
8.3% (1)
Unsure/Don't know
8.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
50.0% (6)
Easy
41.7% (5)
Very easy
8.3% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
58.3% (7)
Easy
33.3% (4)
Very easy
8.3% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
66.7% (8)
Moderate
33.3% (4)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (6)
Moderate
25.0% (3)
Very easy
16.7% (2)
Difficult
8.3% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (11)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
50.0% (6)
Moderate
25.0% (3)
Difficult
16.7% (2)
Very easy
8.3% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
75.0% (9)
Very easy
25.0% (3)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
45.5% (10)
Unsure/Don't know
40.9% (9)
Not sensitive
9.1% (2)
Sensitive
4.5% (1)

Grape Maturity and Composition

Brix at Harvest

18.25

avg response   more details

18
50.0% (6)
19
25.0% (3)
17
8.3% (1)
20
8.3% (1)
Lower than 17
8.3% (1)

Chance the fruit will reach desired maturity

100%

in a given year, measured over the last 10 years   more details

100%
66.7% (8)
80%
16.7% (2)
70%
8.3% (1)
90%
8.3% (1)

Harvest Timing

Early

most common response   more details

Early
41.7% (5)
Very early
33.3% (4)
Mid-season
25.0% (3)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
57.1% (4)
More than 180 gallons
14.3% (1)
135 to 150 gallons
14.3% (1)
151 to 165 gallons
14.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
44.4% (4)
Difficult press
22.2% (2)
Oxidation
22.2% (2)
Filtration issues
11.1% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (7)

Chemistry: Brix

18.43

avg response   more details

18
57.1% (4)
19
42.9% (3)

Chemistry: pH

3.00

avg response   more details

3
100.0% (6)

Chemistry: Titratable Acidity

9.20

avg response   more details

9
40.0% (2)
10
40.0% (2)
8
20.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
57.1% (4)
5 to 10 years
28.6% (2)
16 to 20 years
14.3% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (7)

Desirable Attributes

Versatility

most common   more details

Versatility
26.1% (6)
Flavor/aroma
21.7% (5)
Acidity
17.4% (4)
pH
17.4% (4)
Easy to stabilize
13.0% (3)
Brix
4.3% (1)

Style

Table/still

most common   more details

Table/still
50.0% (7)
Sparkling
28.6% (4)
Ice-style dessert/late harvest
7.1% (1)
Rosé
7.1% (1)
Other
7.1% (1)

Sweetness

Semi-sweet (RS:2.5-5%)

most common   more details

Semi-sweet (RS:2.5-5%)
36.4% (4)
Sweet (RS:5% and higher)
36.4% (4)
Semi-dry (RS:1-2.5%)
27.3% (3)

Consumer Demand

Did you begin making wine with this cultivar because of customer requests?

No, we did not begin making wine with the cultivar because of customer requests

most common response   more details

No, we did not begin making wine with the cultivar because of customer requests
100.0% (7)

Over the past three years, have sales for wine made from the following cultivars increased, stayed the same, or decreased?

Sales have increased

most common response   more details

Sales have increased
57.1% (4)
Sales have stayed the same
28.6% (2)
Sales have decreased
14.3% (1)

Do you have plans to, or would you like to, increase the volume of wine you have available for consumers to purchase?

Yes, I plan to/would like to increase the volume of wine made with the cultivar

most common   more details

Yes, I plan to/would like to increase the volume of wine made with the cultivar
57.1% (4)
No, I do not plan to increase the volume of wine made with the cultivar
42.9% (3)