General Details

Cayuga white growers in Erie

6

out of 12 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
66.7% (4)
10 to 15 years
16.7% (1)
5 to 9 years
16.7% (1)

Acres Grown in this County

6.6 acres

total for Cayuga white in Erie County

Acres Grown in this County

1.10 acres

average per participant   more details

1
50.0% (3)
2.7
16.7% (1)
0.5
16.7% (1)
0.4
16.7% (1)

Acres Grown in PA

19.9 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
66.7% (4)
10 ft
33.3% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (3)
7 ft
16.7% (1)
8 ft
16.7% (1)
5 ft
16.7% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
50.0% (4)
Cane pruning
50.0% (4)

Trellis System(s)

High Wire

most common response   more details

High Wire
66.7% (4)
Vertical shoot positioning (VSP)
33.3% (2)

Growth Habit

Procumbent/trailing

most common response   more details

Procumbent/trailing
50.0% (3)
Upright
33.3% (2)
Semi-upright
16.7% (1)

Growth Vigor

High

most common response   more details

High
83.3% (5)
Moderate
16.7% (1)

Crop Yield

Average Crop Yield In This County

5.38 tons/acre

without aggressive shoot/cluster thinning   more details

6
33.3% (2)
4
16.7% (1)
5.2
16.7% (1)
4.6
16.7% (1)
6.5
16.7% (1)

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
50.0% (3)
Early
50.0% (3)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
66.7% (4)
Not susceptible
33.3% (2)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
50.0% (3)
Moderate susceptibility
16.7% (1)
Not susceptible
16.7% (1)
Unsure/Don't know
16.7% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

Easy
66.7% (4)
Moderate
33.3% (2)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
66.7% (4)
Moderate
33.3% (2)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
100.0% (6)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
33.3% (2)
Very easy
33.3% (2)
Difficult
16.7% (1)
Moderate
16.7% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (5)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
50.0% (3)
Difficult
33.3% (2)
Moderate
16.7% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
83.3% (5)
Very easy
16.7% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (6)
Not Sensitive
33.3% (4)
Sensitive
8.3% (1)
Not sensitive
8.3% (1)

Grape Maturity and Composition

Brix at Harvest

18.00

avg response   more details

18
66.7% (4)
17
16.7% (1)
19
16.7% (1)

Chance the fruit will reach desired maturity

100%

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

100%
66.7% (4)
80%
16.7% (1)
90%
16.7% (1)

Harvest Timing

Early

most common response   more details

Early
50.0% (3)
Very early
50.0% (3)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
80.0% (4)
135 to 150 gallons
20.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
42.9% (3)
Oxidation
28.6% (2)
Filtration issues
14.3% (1)
Difficult press
14.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (5)

Chemistry: Brix

18.40

avg response   more details

18
60.0% (3)
19
40.0% (2)

Chemistry: pH

3.00

avg response   more details

3
100.0% (5)

Chemistry: Titratable Acidity

9.00

avg response   more details

9
50.0% (2)
8
25.0% (1)
10
25.0% (1)

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
60.0% (3)
5 to 10 years
20.0% (1)
16 to 20 years
20.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (5)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
23.5% (4)
Versatility
23.5% (4)
Acidity
17.6% (3)
pH
17.6% (3)
Easy to stabilize
11.8% (2)
Brix
5.9% (1)

Style

Table/still

most common   more details

Table/still
45.5% (5)
Sparkling
27.3% (3)
Ice-style dessert/late harvest
9.1% (1)
Rosé
9.1% (1)
Other
9.1% (1)

Sweetness

Semi-sweet (RS:2.5-5%)

most common   more details

Semi-sweet (RS:2.5-5%)
42.9% (3)
Sweet (RS:5% and higher)
42.9% (3)
Semi-dry (RS:1-2.5%)
14.3% (1)

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% (5)

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

Sales have stayed the same

most common response   more details

Sales have stayed the same
40.0% (2)
Sales have increased
40.0% (2)
Sales have decreased
20.0% (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
60.0% (3)
No, I do not plan to increase the volume of wine made with the cultivar
40.0% (2)