General Details

Traminette growers in Erie

5

out of 19 participants across PA

Years Grown

5 to 9 years

most common response   more details

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

Acres Grown in this County

6.7 acres

total for Traminette in Erie County

Acres Grown in this County

1.34 acres

average per participant   more details

2
20.0% (1)
2.2
20.0% (1)
0.6
20.0% (1)
1.8
20.0% (1)
0.1
20.0% (1)

Acres Grown in PA

28.4 acres

total

Planting Properties

Spacing between rows

10 ft

most common response   more details

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

Spacing between vines

6 ft

most common response   more details

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

Pruning Method

Cane pruning

most common response   more details

Cane pruning
57.1% (4)
Spur pruning
42.9% (3)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
60.0% (3)
High Wire
40.0% (2)

Growth Habit

Upright

most common response   more details

Upright
80.0% (4)
Procumbent/trailing
20.0% (1)

Growth Vigor

High

most common response   more details

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

Crop Yield

Average Crop Yield In This County

3.42 tons/acre

without aggressive shoot/cluster thinning   more details

1
20.0% (1)
3
20.0% (1)
5
20.0% (1)
4.2
20.0% (1)
3.9
20.0% (1)

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
80.0% (4)
Early
20.0% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

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

Cold Injury of Buds

Moderate susceptibility

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
40.0% (2)
Very difficult
20.0% (1)
Very easy
20.0% (1)
Easy
20.0% (1)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

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

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
40.0% (2)
Moderate
40.0% (2)
Difficult
20.0% (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
80.0% (4)
Moderate
20.0% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

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

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
44.4% (4)
Unsure/Don't know
22.2% (2)
Not sensitive
22.2% (2)
Sensitive
11.1% (1)

Grape Maturity and Composition

Brix at Harvest

20.60

avg response   more details

20
40.0% (2)
19
20.0% (1)
21
20.0% (1)
23
20.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
40.0% (2)
90%
20.0% (1)
60%
20.0% (1)
80%
20.0% (1)

Harvest Timing

Early

most common response   more details

Early
60.0% (3)
Mid-season
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
66.7% (2)
135 to 150 gallons
33.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
66.7% (2)
Filtration issues
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
66.7% (2)
Protein stability difficult
33.3% (1)

Chemistry: Brix

20.33

avg response   more details

21
66.7% (2)
19
33.3% (1)

Chemistry: pH

2.83

avg response   more details

3
66.7% (2)
2.5
33.3% (1)

Chemistry: Titratable Acidity

9.33

avg response   more details

9
66.7% (2)
10
33.3% (1)

Wine Production

Years Experience Producing this Cultivar

11 to 15 years

most common response   more details

11 to 15 years
33.3% (1)
16 to 20 years
33.3% (1)
5 to 10 years
33.3% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (3)

Desirable Attributes

Brix

most common   more details

Brix
25.0% (2)
Acidity
25.0% (2)
pH
25.0% (2)
Flavor/aroma
12.5% (1)
Easy to stabilize
12.5% (1)

Style

Table/still

most common   more details

Table/still
100.0% (3)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
50.0% (2)
Semi-dry (RS:1-2.5%)
50.0% (2)

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% (3)

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% (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
66.7% (2)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
33.3% (1)