General Details

Traminette growers in Pennsylvania

19

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
36.8% (7)
5 to 9 years
21.1% (4)
More than 20 years
21.1% (4)
16 to 20 years
21.1% (4)

Acres Grown

28.4 acres

total for Traminette in the State of PA

Acres Grown

1.49 acres

average per participant   more details

2
15.8% (3)
0.6
15.8% (3)
0.5
10.5% (2)
0.3
10.5% (2)
1
5.3% (1)
1.7
5.3% (1)
2.2
5.3% (1)
1.4
5.3% (1)
5.5
5.3% (1)
0.8
5.3% (1)
4.5
5.3% (1)
1.8
5.3% (1)
0.1
5.3% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
47.4% (9)
8 ft
26.3% (5)
10 ft
21.1% (4)
12 ft
5.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
63.2% (12)
7 ft
15.8% (3)
5 ft
10.5% (2)
8 ft
10.5% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
52.2% (12)
Cane pruning
47.8% (11)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
52.4% (11)
High Wire
38.1% (8)
Smart-Dyson
4.8% (1)
Scott-Henry
4.8% (1)

Growth Habit

Upright

most common response   more details

Upright
38.9% (7)
Procumbent/trailing
33.3% (6)
Semi-upright
22.2% (4)
Unsure/Don't know
5.6% (1)

Growth Vigor

High

most common response   more details

High
73.7% (14)
Moderate
26.3% (5)

Crop Yield

Average Crop Yield Across Pennsylvania

3.37 tons/acre

without aggressive shoot/cluster thinning   more details

2.5
22.2% (4)
3
16.7% (3)
1
11.1% (2)
4.2
11.1% (2)
2
5.6% (1)
5
5.6% (1)
6
5.6% (1)
7
5.6% (1)
3.6
5.6% (1)
3.9
5.6% (1)
3.7
5.6% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
68.4% (13)
Early
21.1% (4)
Late
10.5% (2)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
47.4% (9)
Moderate susceptibility
31.6% (6)
Not susceptible
15.8% (3)
Unsure/Don't know
5.3% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
44.4% (8)
Low susceptibility
33.3% (6)
Not susceptible
11.1% (2)
Unsure/Don't know
11.1% (2)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
42.1% (8)
Easy
36.8% (7)
Very easy
10.5% (2)
Difficult
5.3% (1)
Very difficult
5.3% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
36.8% (7)
Easy
36.8% (7)
Difficult
15.8% (3)
Very easy
10.5% (2)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
52.6% (10)
Easy
36.8% (7)
Very easy
10.5% (2)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
41.2% (7)
Easy
35.3% (6)
Very easy
11.8% (2)
Very difficult
5.9% (1)
Difficult
5.9% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
61.1% (11)
Very easy
22.2% (4)
Moderate
16.7% (3)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
44.4% (8)
Moderate
38.9% (7)
Difficult
11.1% (2)
Very easy
5.6% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
50.0% (9)
Moderate
33.3% (6)
Very easy
11.1% (2)
Difficult
5.6% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
44.4% (16)
Not Sensitive
41.7% (15)
Not sensitive
8.3% (3)
Sensitive
5.6% (2)

Grape Maturity and Composition

Brix at Harvest

20.28

avg response   more details

20
33.3% (6)
21
22.2% (4)
22
16.7% (3)
17
11.1% (2)
19
11.1% (2)
23
5.6% (1)

Chance the fruit will reach desired maturity

100%

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

100%
31.6% (6)
80%
31.6% (6)
90%
21.1% (4)
60%
10.5% (2)
70%
5.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
52.6% (10)
Early
36.8% (7)
Late
10.5% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
44.4% (4)
166 to 180 gallons
22.2% (2)
135 to 150 gallons
22.2% (2)
Less than 135 gallons
11.1% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
75.0% (6)
Difficult press
12.5% (1)
Filtration issues
12.5% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
88.9% (8)
Protein stability difficult
11.1% (1)

Chemistry: Brix

20.00

avg response   more details

21
37.5% (3)
19
25.0% (2)
17
12.5% (1)
20
12.5% (1)
22
12.5% (1)

Chemistry: pH

3.06

avg response   more details

3
66.7% (6)
3.5
22.2% (2)
2.5
11.1% (1)

Chemistry: Titratable Acidity

8.43

avg response   more details

8
42.9% (3)
9
28.6% (2)
7
14.3% (1)
10
14.3% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
30.0% (3)
16 to 20 years
30.0% (3)
11 to 15 years
20.0% (2)
Less than 5 years
10.0% (1)
More than 20 years
10.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (9)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
28.0% (7)
Acidity
20.0% (5)
pH
20.0% (5)
Easy to stabilize
12.0% (3)
Brix
12.0% (3)
Versatility
8.0% (2)

Style

Table/still

most common   more details

Table/still
90.0% (9)
Sparkling
10.0% (1)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
45.5% (5)
Semi-dry (RS:1-2.5%)
45.5% (5)
Semi-sweet (RS:2.5-5%)
9.1% (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% (10)

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
70.0% (7)
Sales have increased
30.0% (3)

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
80.0% (8)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
20.0% (2)