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NY-81

NY-81 Throughout Pennsylvania

Counties Grown:

General Details

NY-81 growers in Pennsylvania

5

out of 58 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
40.0% (2)
10 to 15 years
40.0% (2)
More than 20 years
20.0% (1)

Acres Grown

5.1 acres

total for NY-81 in the State of PA

Acres Grown

1.02 acres

average per participant   more details

0.5
60.0% (3)
3
20.0% (1)
0.6
20.0% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
60.0% (3)
8 ft
40.0% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
80.0% (4)
5 ft
20.0% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
60.0% (3)
Cane pruning
40.0% (2)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
83.3% (5)
High Wire
16.7% (1)

Growth Habit

Semi-upright

most common response   more details

Semi-upright
50.0% (2)
Procumbent/trailing
25.0% (1)
Upright
25.0% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
80.0% (4)
High
20.0% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

2.88 tons/acre

without aggressive shoot/cluster thinning   more details

2
20.0% (1)
4
20.0% (1)
1.7
20.0% (1)
4.2
20.0% (1)
2.5
20.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
80.0% (4)
Early
20.0% (1)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
40.0% (2)
Not susceptible
40.0% (2)
Moderate susceptibility
20.0% (1)

Cold Injury of Buds

Low susceptibility

most common response   more details

Low susceptibility
60.0% (3)
Moderate susceptibility
20.0% (1)
Not susceptible
20.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

Easy
80.0% (4)
Moderate
20.0% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
60.0% (3)
Very easy
20.0% (1)
Moderate
20.0% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
60.0% (3)
Moderate
40.0% (2)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
100.0% (5)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
80.0% (4)
Moderate
20.0% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
100.0% (5)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
80.0% (4)
Very easy
20.0% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
55.6% (5)
Not sensitive
22.2% (2)
Unsure/Don't know
22.2% (2)

Grape Maturity and Composition

Brix at Harvest

20.20

avg response   more details

20
80.0% (4)
21
20.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
80.0% (4)
90%
20.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
60.0% (3)
Early
40.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
50.0% (1)
166 to 180 gallons
50.0% (1)

Processing Challenges

Low YAN

most common response   more details

Low YAN
50.0% (1)
No processing challenges
50.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

20.00

avg response   more details

20
100.0% (2)

Chemistry: pH

3.00

avg response   more details

3
100.0% (2)

Chemistry: Titratable Acidity

8.00

avg response   more details

8
100.0% (2)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (1)
11 to 15 years
50.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
40.0% (2)
Acidity
20.0% (1)
pH
20.0% (1)
Easy to stabilize
20.0% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
50.0% (1)
Semi-sweet (RS:2.5-5%)
50.0% (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% (2)

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
100.0% (2)

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

No, I do not plan to increase the volume of wine made with the cultivar

most common   more details

No, I do not plan to increase the volume of wine made with the cultivar
100.0% (2)