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Valvin muscat

Valvin muscat Throughout Pennsylvania

Counties Grown:

General Details

Valvin muscat growers in Pennsylvania

9

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
66.7% (6)
5 to 9 years
33.3% (3)

Acres Grown

16.3 acres

total for Valvin muscat in the State of PA

Acres Grown

1.81 acres

average per participant   more details

1
33.3% (3)
1.8
22.2% (2)
1.5
11.1% (1)
0.2
11.1% (1)
4.5
11.1% (1)
3.5
11.1% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
55.6% (5)
8 ft
22.2% (2)
10 ft
22.2% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
77.8% (7)
5 ft
22.2% (2)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
55.6% (5)
Cane pruning
44.4% (4)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
80.0% (8)
High Wire
10.0% (1)
Other
10.0% (1)

Growth Habit

Upright

most common response   more details

Upright
66.7% (6)
Semi-upright
22.2% (2)
Procumbent/trailing
11.1% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
77.8% (7)
High
22.2% (2)

Crop Yield

Average Crop Yield Across Pennsylvania

4.07 tons/acre

without aggressive shoot/cluster thinning   more details

3
33.3% (3)
4.6
22.2% (2)
2.5
11.1% (1)
3.9
11.1% (1)
6.5
11.1% (1)
5.5
11.1% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
66.7% (6)
Late
22.2% (2)
Early
11.1% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
55.6% (5)
Low susceptibility
22.2% (2)
High susceptibility
22.2% (2)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
55.6% (5)
Low susceptibility
33.3% (3)
Unsure/Don't know
11.1% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
66.7% (6)
Very easy
22.2% (2)
Difficult
11.1% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
55.6% (5)
Very easy
22.2% (2)
Easy
22.2% (2)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
55.6% (5)
Moderate
33.3% (3)
Very easy
11.1% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
55.6% (5)
Easy
44.4% (4)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
62.5% (5)
Moderate
25.0% (2)
Very easy
12.5% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
44.4% (4)
Moderate
33.3% (3)
Difficult
11.1% (1)
Very easy
11.1% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
66.7% (6)
Moderate
22.2% (2)
Very easy
11.1% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
56.3% (9)
Not Sensitive
31.3% (5)
Sensitive
6.3% (1)
Not sensitive
6.3% (1)

Grape Maturity and Composition

Brix at Harvest

19.22

avg response   more details

18
22.2% (2)
Lower than 17
22.2% (2)
17
11.1% (1)
20
11.1% (1)
21
11.1% (1)
22
11.1% (1)
23
11.1% (1)

Chance the fruit will reach desired maturity

90%

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

90%
55.6% (5)
100%
11.1% (1)
70%
11.1% (1)
80%
11.1% (1)
60%
11.1% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
33.3% (3)
Very early
22.2% (2)
Late
22.2% (2)
Early
22.2% (2)

Juice Yield, Processing and Chemistry

Juice Yield

135 to 150 gallons

per ton, most common response   more details

135 to 150 gallons
50.0% (2)
166 to 180 gallons
25.0% (1)
151 to 165 gallons
25.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
60.0% (3)
High pH
20.0% (1)
Other
20.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
60.0% (3)
Protein stability difficult
20.0% (1)
Other
20.0% (1)

Chemistry: Brix

20.50

avg response   more details

18
25.0% (1)
20
25.0% (1)
21
25.0% (1)
23
25.0% (1)

Chemistry: pH

3.38

avg response   more details

3
50.0% (2)
4
25.0% (1)
3.5
25.0% (1)

Chemistry: Titratable Acidity

6.50

avg response   more details

5
25.0% (1)
6
25.0% (1)
7
25.0% (1)
8
25.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
50.0% (2)
16 to 20 years
25.0% (1)
Less than 5 years
25.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (4)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
57.1% (4)
Easy to stabilize
14.3% (1)
pH
14.3% (1)
Versatility
14.3% (1)

Style

Table/still

most common   more details

Table/still
80.0% (4)
Ice-style dessert/late harvest
20.0% (1)

Sweetness

Semi-dry (RS:1-2.5%)

most common   more details

Semi-dry (RS:1-2.5%)
60.0% (3)
Semi-sweet (RS:2.5-5%)
20.0% (1)
Sweet (RS:5% and higher)
20.0% (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
50.0% (2)
Yes, we began making wine with this cultivar because of customer requests
50.0% (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
75.0% (3)
Sales have increased
25.0% (1)

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
75.0% (3)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
25.0% (1)