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VeraiSon to harVeStStatewide Vineyard Crop deVelopment Update #6

oCtober 11, 2019edited by tim martinSon and ChriS GerlinG

Around New York...Statewide (Tim Martinson)As harvest continues in full swing, 33 of the 86 blocks we started with (see fruit composition table pp. 7-10) have been harvested. This week the remaining Frontenac, Marquette (except for one N Champlain vineyard), most Pinot noir (5 of 7 blocks) and 2 of 6 Chardonnay blocks have been har-vested – and we expect the rest of the mid-season grapes will be gone by next week. A few La Crescent vineyards (also North Champlain and one we aren’t going to harvest at Cornell AgriTech) are still out there.

What remains are most of the mid- to late-season varieties – Cabernet Franc, a few Chardonnay blocks, Merlot, Riesling, Vidal blanc – and the natives Concord and Catawba.

As more blocks get harvested, please be aware that our overall averages become less reliable. Typically, the ones remaining can be those that are lagging behind the overall average of other blocks.

In Western NY and the Finger Lakes, growers are in the peak of the Concord harvest. Our three Concord vineyards are all above processor’s 15.5° Brix standards, and acids at these three sites are at 6.1 g/L - well below last year’s level of 10.1 g/L titratable acidity (TA). The Catawba block, which had been lagging, gained the most soluble solids (+1° Brix) and had a 2.1 g/L drop in TA. Concords, in contrast gained only 0.1° Brix and TA dropped by 1 g/L.

The remaining hybrids and vinifera (mostly Traminette, Vi-dal blanc, Cabernet Franc, and Riesling) have soluble solids and TAs that are converging on last year’s numbers – af-ter lagging most of the season. Cab Franc gained 1.3° Brix and acids dropped by -0.6 g/L. Average soluble solids are 1.9° Brix higher than last year and acids are about the same. Across all blocks, TAs are under 10 g/l – but still higher in the Finger Lakes and western NY (7.5-9.0 g/L) than in the Hudson valley and Long Island (4.0 to 5.5 g/L).

Riesling average soluble solids are about the same as last year (17.7° Brix vs 17.3° Brix last year), with acids 1.0 g/L higher than 2018 on average. Again there are upstate/downstate differences, with Finger Lakes acids at 9-11 g/l, and Hudson valley lower at 7.6 g/l. Overall, acids are 1 g/l higher than last year at this time, on average.

The 10 day forecast for Geneva is showing highs in the mid 60s, little chance of frost, and 5 d of sunshine (one with rain) through the middle of next week. Sounds good to me!

Long Island (Alice Wise) Harvest proceeded at full blast this past week on Long Is-land as the last of the whites and reds for rose were picked. Fruit was clean, rich and ripe thanks to the stellar weather of September. In the research vineyard, we picked Lemberger and Malbec. Lemberger does well; however, every year it is a bee and wasp magnet. As we have it in just one spot, the northeast corner of the vineyard, it is likely that the proxim-ity to a nearby hedgerow has something to do with it. That said, other varieties nearby are not nearly as impacted by bees. After seeing relatively few fruit flies through most of harvest, the Lemberger also had a decent population of dro-sophila. Malbec was ripe and could have been left out a bit longer but the forecast for the remainder of the week was worrisome. Malbec fruit is not as durable as some others and will get the sour rot/fruit fly complex when conditions are favorable.

A somewhat welcome break in the action occurred at the end of the week courtesy of a nor’easter. According to Wikipedia (https://en.wikipedia.org/wiki/Nor%27easter), a ‘nor’easter is a macro-scale extratropical cyclone in the west-

Continued on page 2

Impact of downy mildew. This is one of our blocks at Cornell that has been partially defoliated by downy mildew since early to mid September. Note the lack of periderm extending more than 2 nodes on the cordon spurs.

Photo by Tim Martinson

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ern North Atlantic Ocean. The name de-rives from the direc-tion of the winds that blow from the north-east.’ These storms affect the northern east coast and Canada and include varying degrees of wind and rain. Power outages and coastal flooding sometimes occur. As of this writing, the storm has not been as bad as predicted (sunny skies and light wind right now) but we still have another day or so to endure as the storm has stalled over the Atlantic. In speaking to vineyard managers about the storm, most shrugged their shoulders, saying ‘we’ve been through this before’ and ‘typical fall weather’. Only later ripen-ing reds are still hanging and in most blocks, fruit is in very good shape. If there had been existing cluster rot infections, the story might be different. Long Island growers have long understood that thorough, well-ex-ecuted vineyard management throughout the season is the key to getting through challenging weather later in summer and fall.

Finger Lakes (Hans Walter-Peterson)Harvest activity has been at its peak over the past week in the Finger Lakes. Concord harvest has been under-way for a couple of weeks now, and any number of different wine varieties are still being picked as well, including final loads of Chardonnay and Pinot noir, Gewürztraminer, and even some early Riesling.

After some good progress in sugar accumulation over the past couple of weeks, the results from our sam-pling this week don’t seem to have advanced a great deal over the previous week’s.

Some of this is likely due to the rain that soaked the re-gion on Monday, dropping anywhere from 0.75 to 1.5” over about 12-14 hours. Fortunately, the rains were fol-lowed by sunny and breezy conditions, which helped to dry clusters fairly quickly. Cool nights over the past several days has also meant that acidity levels have not dropped as much as they had earlier when evening temperatures were higher.

Botrytis infections seem to have increased slightly in some blocks due to the recent rain (see photo), but there is still little evi-dence of significant devel-opment of sour rot at this point. Many of the region’s winemakers are willing to accept a certain amount of Riesling with “clean”

Botrytis infections, as it can add some positive aromas and flavors depending on the style of wine that is de-sired.

The problem is that the same conditions that benefit the botrytis organisms are also beneficial for the mi-crobes that create sour rot, which is why they are often seen together in wet seasons.

I suspect that we will start to see some more Riesling starting to get picked early next week, depending on how well cluster rots are kept in check and how much further ripening we’re able to get. If a little more sugar can get pumped into the berries and acidity can drop a bit more as well, that wouldn’t be a bad thing.

Lake Erie (Jennifer Russo) Going into the second week of Concord harvest, we are seeing a decline in berry size at CLEREL. See Dr. Terry Bate’s contribution of Concord Berry Curve. The weather in the Lake Erie region shifted from a very long stretch of warm sunny days to more seasonal tem-peratures. Finding Concords that meet the minimum 15 °Brix standard has been easy for most growers. One processor stated that overall quality is good with deliv-eries averaging in the lower 16’s.

Area processors are reporting finished Niagara harvest and Concord average sugar solids between 16.3-16.4 ° Brix. The seven-day forecast depicts a chance of pre-cipitation every day in the next seven days except for Sunday. The temperatures will be seasonal.

The past week’s weather for CLEREL as of 9:00 pm on Thursday, October 10th, had an average air temp of 56.0 °F, average max temperature of 64.5°F, which is 6.2 degrees lower on average than last week. The av-erage minimum temp of 47.7 °F was only 9.1 degrees lower than last week. The most precipitation occurred on October 7th, with 0.32 inches recorded. A final note: rain can create havoc with deliveries to the processing-plants.

Table 1. Varieties harvested this week at the Long Island Hort Research Center

Variety °Brix TA, g/l pH Comments

Lemberger 21.0 7.5 3.20 ~ 3 tons/a, good fruit though bees/fruit flies/sour rot developing.

Malbec Cl 4 22.3 7.35 3.22 Clean, ripe fruit, variable yields vine to vine

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Hudson/Champlain (Jim Meyers)

Gliding

Dubbed “Soaring”,

Evokes birdlike flight.

Chasing thermals,

Living in time aloft.

I most love the landing.

Everything prior?

Passing time, “temping” fate.

Landing is truth.

No engine.

No reset.

No redux.

No excuses.

--J.M., 2019

In Eastern New York, GDD accumulation is now trick-ling to a halt, so the GDD shortfall vs 2018 year-to-date is locked in as of last week (Figures 1 & 2). Champlain Valley is still lagging the most at 350-450 GDDs behind 2018 but late harvesting is closing the Brix gap.

Figure 1. Difference in cumulative Growing Degree Days (GDDs) and pre-cipitation between 2019 and 2018 as of October 10th. Each colored circle represents a farm location. Local CCE offices are represented by colored squares.

Figure by Jim Meyers

Figure 2. Comparison of 2019 and historical cumulative Growing Degree Days (GDDs) in a representative vineyard from each of four sub-regions of eastern New York.

Figure by Jim Meyers

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Figure 3, comparing 2018 and 2019 Brix, shows that the lower Hudson Valley vineyard blocks are slightly ahead of 2018. Blocks with no data have been been harvested. Blocks with 2019 data but no 2018 data, are blocks that are still waiting to be harvested, but were harvested earlier last year.

Figure 3. Comparison of 2019 and 2018 ripening at 13 vineyards in eastern New York. CV = Champlain Valley. HV = Hudson Valley. UHV = Upper Hudson Valley.

Figure by Jim Meyers

The National Oceanic and Atmospheric Administra-tion (NOAA) 14-day temperature outlook is now pre-dicting 40% probability of above average tempera-tures. Figure 4 shows a seven day GDD forecast for representative vineyards from each of four sub-regions of eastern New York.

Figure 4. Seven day GDD forecast for representative vineyards from each of four sub-regions of eastern New York

Figure by Jim Meyers

2019 Lake Erie Concord Berry Curve (Terry Bates)

Concord fruit is now more than 110 days past bloom and are subject to hydration or dehydration in re-sponse to weather conditions and vine water status. At the CLEREL phenology block, Concord berries lost fresh weight last week and this is expected to continue with the dry conditions this week. Juice soluble solids continue to climb but at a slower predictable rate as the days become shorter and cooler.

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Trials Without TribulationsBest practices for winery fermentation trials

Chris Gerling

2019 has been a waiting kind of a year. First we waited for spring to come (ed. note: someone check to see if it ever did), then we waited for the growing season to begin in earnest, and now we’re waiting for the harvest to reach the point where it’s all grapes all the time.

The waiting can breed anxiety, as worst-case scenarios involving all the grapes arriving simultaneously be-come more likely.

On the other hand, waiting time can be a great time to plan some trials. Many vineyards and wineries I’ve talked with lately are conducting an experiment or two, and we’ve been happy to coordinate with some of them along the way. If you still have a few days before shore leave is officially cancelled, here are some considerations when planning a trial.

1. Include a control! If you want to know if the fancy new product is actually doing what you hope it will do, you need an untreated check to compare it with. Applying Brand X and then being pleased with the outcome is fine, but wouldn’t it be better to know if Brand X is the reason you’re pleased? This the most important rule and the one that can be hardest to follow. Sometimes there’s not an-other row or another tank available. Sometimes the person in charge of spraying or stirring hits all the rows or adds the product to every tank. These steps inevitably need to be carried out when people are tired and overworked. It happens in our lab, and trials are what we do. How do we (mainly) avoid these mishaps? Glad you asked…

2. Make plans and make labels. If you visit our carboys in the peak season, you will see that they might be sporting five or six colored stickers each (see photo 1). The stickers mark nitrogen or SO2 additions, different yeast or malolactic bacteria strains, etc. The idea is that is makes it easier to know you’re only sampling from the green stick-ers, or only adding SO2 to the orange stickers. These kinds of arrangements should be set up in advance, of course, and the person who is actually spraying, sampling or adding should be told about the different treatments and what the marking sys-tem means. Even when things go wrong, and they still do, good organizational systems usually mean the problem is easy to diagnose and the collateral damage is minimized. Usually.

3. Collect the Data. Sometimes people see the grapes piling up on our press deck and want to help. As we all know, picking grapes and making wine are

viewed by the public as cool-sounding jobs before they actually do them. The offer is usually to help throw grapes into the destemmer or press because that seems like the big job. The hold-up is gen-erally not about physical work, though. The real time commitments are taking the measurements, calculating additions, and most of all making sure the information is recorded in the right place (see figure 1). Conducting trials means keeping track of what’s going on.

4. Treat treatments equally. I give a lot of tours, and part of my tour spiel is often the statement that we only want one variable at the most. It doesn’t get many laughs on the tour either, but the point is that we don’t use oak barrels because each barrel is different. It’s obviously not practical for commer-cial producers to go to some “experimentally op-timal” lengths, but the more you can standardize temperature, container, fermentation time, spray interval, and so on, the more comparable the treat-ments will be. This goes for all bench and blend-ing trials too, of course.

5. Keep some amount of each treatment. One of the sad songs often shared around the winemak-ing table goes like this: Winemaker 1: I’ve been wondering about using QuadTanFermBlancPro. Winemaker 2: We tried that last year on a small batch and we thought it really brightened the fruit compared to the main untreated lot. Winemaker 1: Wow! Can I try them? Winemaker 2: We blended them together in March.

Labeling helps keeps the treatments organized and reinforces what has been done.

Photo by Edmond Guidault

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If at all possible, keep a few bottles or a carboy be-fore blending. I know that it’s even harder to keep track of them, and I know this might violate rule 4, but anything is better than nothing.

6. Actually evaluate the trial. Taste it! This one seems silly, but it’s been the point of failure for more than one well-executed trial. The work is “done” so the experiment is no longer a priority, or at least as important as everything else that needs to happen today, and tomorrow, and definitely the rest of the month. Three years later, there are some dusty carboys sitting in the back of a room somewhere. Don’t let this happen. Set a date for when they will be tasted. Send out invitations or take them to a fellow winemaker group. We want to taste at least “semi-formally,” i.e., people sitting comfortably, using real glasses that are the same, taking notes before discussing, and TASTING BLIND! Tasting like this is a hassle and requires organization, which is why it sometimes doesn’t happen. I do not have your winery under surveil-lance. This is my life too.

I get the impression that the waiting is about over. I wonder if anyone is currently able to read this news-letter anymore. Good thing we have our strategic typo system. If things are getting busy, that doesn’t mean it’s too late for a trial. You’ll just have to be that much more careful. In the end, no experiment is ever perfect. Well-meaning colleagues and small-minded peer-reviewers can always find some part of the trial to nitpick.

The key is to set up the experiment so as many de-tails as possible are covered, and then to actually go through the motions. The best trial is the trial you actually carry out to the end. If you need help with analysis or ideas for how to conduct a good tasting, feel free to contact us. May all of your experiments teach you something, and may that something at least be a little more profound than “label the tanks more carefully next year.”

Figure 1. Tracking the data can even be colorful. This is just Excel with an artistic touch.

Figure by Luann Preston-Wilsey

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Fruit Composition Report - 10/11/2019Samples were collected on Monday, October 7. Previous YAN measurements collected on Sept 30. Next samples will be collected on Monday, October 14 .

Baco NoirRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Hudson Valley 9/16/2019 SW HV HARVEST Final sample 9/3/2019 Southwest HV 1.15 20.2 3.2 12.3Final Sample 9/10/2018 Southwest HV 1.18 18.4 3.38 11.0

Cabernet FrancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 Keuka 1.15 20.6 3.16 8.5 Finger Lakes 10/7/2019 Cayuga 1.34 19.6 3.14 8.2 Finger Lakes 10/7/2019 Lansing 1.36 17.6 3.27 7.8 Finger Lakes 10/7/2019 W. Seneca 1.37 17.0 3.20 9.0 Finger Lakes 10/7/2019 E. Seneca 1.38 20.8 3.09 8.3 Finger Lakes 10/7/2019 Dresden 1.22 21.5 3.09 7.5

Hudson Valley 10/7/2019 Southwest HV 1.37 20.5 3.53 4.9 Hudson Valley 10/7/2019 East Central HV HARVEST

Lake Erie 10/7/2019 Portland 1.47 19.4 3.23 8.0 Long Island 10/7/2019 LI-09 1.53 21.6 3.72 4.0 Long Island 10/7/2019 LI-05 1.80 22.1 3.49 5.3

Niagara 10/7/2019 Niagara County 1.10 20.8 3.11 8.6 Average 10/7/2019 1.37 20.1 3.28 7.3

Prev Sample 9/30/2019 1.36 19.7 3.17 8.2 93‘18 Sample 10/8/2018 1.63 19.1 3.40 6.6

CatawbaRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 Keuka 2.62 15.6 2.93 10.8 Prev Sample 9/30/2019 Keuka 2.53 14.6 2.77 12.9 58‘18 Sample 10/8/2018 Keuka 2.64 17.8 3.02 8.4

Cayuga WhiteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 Keuka HARVESTFinger Lakes 10/7/2019 Cayuga HARVESTFinger Lakes 10/7/2019 Dresden HARVESTFinger Lakes 10/7/2019 Ithaca HARVEST

’19 Final Sample 9/30/2019 2.16 19.4 2.99 10.0 123‘18 Final Sample 10/8/2018 3.19 19.7 3.33 7.0

ChardonnayRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 W. Seneca 1.46 17.4 3.17 8.6 Finger Lakes 10/7/2019 Lansing 1.66 19.5 3.31 8.0 Finger Lakes 10/7/2019 Cayuga HARVEST Finger Lakes 10/7/2019 Dresden HARVEST Long Island 10/7/2019 LI-03 1.72 21.9 3.45 5.8

Niagara 10/7/2019 Niagara County 1.60 19.6 3.07 8.9 Average 10/7/2019 1.61 19.6 3.25 7.8

Prev sample 9/30/2019 1.56 18.9 3.10 9.0 113‘18 Sample 10/8/2018 1.77 19.1 3.45 7.1

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ConcordRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 W. Canandaigua 3.04 16.8 3.34 4.5 Finger Lakes 10/7/2019 Keuka 3.25 15.9 3.29 6.1

Lake Erie 10/7/2019 Portland 3.14 15.7 3.24 7.6 Average 10/7/2019 3.14 16.1 3.29 6.1

Prev. Sample 9/30/2019 3.14 16.0 3.16 7.4 128‘18 Sample 10/8/2018 3.00 16.4 3.15 10.1 191

Frontenac & Frontenac GrisRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 W. Canandaigua HARVEST Finger Lakes 10/7/2019 Keuka HARVEST

Lake Erie 10/7/2019 Portland HARVEST Champlain Valley 10/7/2019 1.18 21.5 2.91 15.3

Average 10/7/2019 1.18 21.5 2.91 15.3 Prev Sample 9/30/2019 1.14 20.7 2.90 17.3 277

‘18 Final Sample 10/1/2018 1.21 24.0 3.08 12.6 194

Gruner VeltlinerRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/30/2019 Dresden HARVEST ’19 Final Sample 9/23/2019 Dresden 1.36 18.8 2.95 6.9 29‘18 Final Sample 9/17/2018 Dresden 1.79 20.3 3.33 5.5 133

La CrescentRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Champlain Valley 10/7/2019 Northern Champlain 1.15 18.8 3.00 11.5 Champlain Valley 10/7/2019 Central Champlain HARVEST

Finger Lakes 10/7/2019 Geneva 1.45 21.3 3.10 11.9 Hudson Valley 10/7/2019 Northwest HV HARVEST

Average 10/7/2019 1.30 20.1 3.05 11.7 Previous Sample 9/30/2019 0.96 20.3 2.93 12.7 82‘18 Final Sample 9/17/2018 1.17 23.6 2.99 13.7 84

LembergerRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 Keuka HARVESTFinger Lakes 10/7/2019 Dresden HARVESTFinger Lakes 10/7/2019 Wayne County HARVEST

’19 Final Sample 9/30/2019 1.78 21.0 2.99 8.6 99‘18 Final Sample 10/1/2018 2.01 20.3 3.21 7.6 143

MalbecRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Long Island 10/7/2019 LI-06 2.18 22.1 3.58 6.4 Prev. Sample 9/30/2019 2.19 21.8 3.48 7.2 168‘18 Sample 10/8/2018 LI-06 2.32 18.6 3.72 6.9 353

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Marechal FochRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Hudson Valley 9/30 HARVEST’19 Final Sample 9/23/2019 Northeast HV 1.28 21.3 3.16 10.0 66‘18 Final Sample 9/17/2018 Northeast HV 1.39 22.7 3.50 10.8 204

MarquetteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Champlain Valley 10/7/2019 Northern Champlain 1.31 22.3 2.99 10.6 Champlain Valley 10/7/2019 Central Champlain HARVEST

Finger Lakes 10/7/2019 Ithaca HARVEST Finger Lakes 10/7/2019 Keuka W HARVEST Finger Lakes 10/7/2019 Dresden HARVEST

Hudson Valley 10/7/2019 Northeast HV HARVEST Hudson Valley 10/7/2019 Northwest HV HARVEST

Lake Erie 10/7/2019 Fredonia HARVEST Average 10/7/2019 1.31 22.3 2.99 10.6

Prev Sample 9/30/2019 1.45 22.3 2.97 12.2 172’18 Final Sample 10/1/2018 1.48 22.9 3.15 11.4 226

MerlotRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Long Island 10/7/2019 1.70 21.4 3.73 4.4Long Island 10/7/2019 1.82 22.0 3.64 5.0

Niagara 10/7/2019 Niagara County 1.41 20.8 3.19 8.3Average 10/7/2019 1.65 21.4 3.52 5.9

Prev sample 9/30/2019 1.65 21.6 3.46 6.0 86‘18 Sample 10/8/2018 1.72 17.5 3.56 7.2

NiagaraRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Lake Erie 10/7/2019 HARVEST’19 Final Sample 9/30/2019 Portland 4.04 16.6 3.31 6.2 149‘18 Final Sample 9/17/2018 Portland 3.60 14.2 3.21 7.5 210

NoiretRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Lake Erie 10/7/2019 Sheridan 1.58 16.3 3.28 8.7 Prev Sample 9/30/2019 Sheridan 1.57 17.3 3.10 10.7 211

Pinot NoirRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 W. Cayuga HARVEST Finger Lakes 10/7/2019 E. Seneca HARVEST Finger Lakes 10/7/2019 Ontario HARVEST

Hudson Valley 10/7/2019 East Central HV HARVEST Hudson Valley 10/7/2019 Southwest HV HARVEST

Niagara 10/7/2019 Niagara County 1.18 20.9 3.17 7.0 Niagara 10/7/2019 Niagara Escarpment 1.52 20.7 3.41 7.9 Average 10/7/2019 1.35 20.8 3.29 7.5

Prev sample 9/30/2019 1.42 20.0 3.20 8.3 196‘18 Final Sample 10/8/2018 1.22 19.2 3.80 8.0 236

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RieslingRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 W. Seneca 1.36 15.1 3.03 11.7 Finger Lakes 10/7/2019 Keuka 1.38 17.9 2.94 10.1 Finger Lakes 10/7/2019 CL 90 Cayuga 1.39 18.6 2.98 10.3 Finger Lakes 10/7/2019 Dresden 1.52 17.5 2.97 9.2 Finger Lakes 10/7/2019 Lansing 1.42 16.4 3.06 9.9 Finger Lakes 10/7/2019 Wayne County 1.43 18.2 3.11 9.1 Finger Lakes 10/7/2019 W. Canandaigua 1.66 17.4 2.92 11.2 Finger Lakes 10/7/2019 E. Seneca 1.82 18.3 3.07 10.3

Hudson Valley 10/7/2019 East Central HV 1.46 17.8 3.39 6.0 Hudson Valley 10/7/2019 Southwest HV 1.51 18.5 3.30 7.6 Hudson Valley 10/7/2019 HV-101 HARVEST

Lake Erie 10/7/2019 Portland 1.46 18.5 3.04 7.7 Long Island 10/7/2019 HARVEST

Average 10/7/2019 1.49 17.7 3.07 9.4 Prev Sample 9/30/2019 1.43 17.4 3.03 9.6 118.0‘18 Sample 10/8/2018 1.56 17.3 3.10 8.8 118

Sauvignon BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Long Island 9/23/2019 HARVEST ’19 Final Sample 9/16/2019 1.49 20.2 3.29 7.2 164‘18 Final Sample 9/17/2018 LI-02 1.59 17.6 3.37 8.9 122

Seyval BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 9/23/2019 Cayuga HARVEST Hudson Valley 9/23/2019 Southwest HV HARVEST

Lake Erie 9/23/2019 Portland HARVEST ’19 Final Sample 9/16/2019 1.93 19.7 3.17 8.4 155’18 Final Sample 9/10/2018 1.81 17.3 3.22 7.1

St CroixRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 Geneva 2.05 20.7 3.38 7.7 ’19 Prev Sample 9/23/2019 Geneva 2.12 20.0 3.21 8.8 171

TraminetteRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 Keuka 1.69 21.3 2.93 10.0 Finger Lakes 10/7/2019 Ithaca 1.86 17.6 3.00 11.0

Lake Erie 10/7/2019 Portland 1.78 20.8 3.13 7.5 Average 10/7/2019 1.78 19.9 3.02 9.5

Prev Sample 9/30/2019 2.14 19.6 2.93 9.8 150‘18 Sample 10/8/2018 1.88 18.0 3.04 9.8 170

Vidal BlancRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 Dresden 1.86 18.5 3.13 9.1 Finger Lakes 10/7/2019 Geneva 1.90 16.9 3.06 9.5

Average 10/7/2019 1.88 17.7 3.10 9.3 Prev Sample 9/30/2019 1.95 18.3 2.99 9.8 102‘18 Sample 10/8/2018 Dresden 2.02 21.8 3.27 7.5 176

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VignolesRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Finger Lakes 10/7/2019 VSP Keuka HARVESTFinger Lakes 10/7/2019 R53V30 1.83 22.1 3.04 15.9Finger Lakes 10/7/2019 R62V78 1.83 22.2 3.01 16.0Finger Lakes 10/7/2019 R59V25 2.02 22.0 3.04 14.9

Lake Erie 10/7/2019 Portland HARVESTAverage 10/7/2019 1.90 22.1 3.03 15.6

Prev Sample 9/30/2019 1.82 22.3 2.91 16.8 406‘18 Final Sample 9/17/2018 1.30 23.2 3.22 12.7 288

Genetic Mapping Population from Cornell Grape Breeding ProgramTim Martinson, Janet van Zoeren and Bruce Reisch

Twelve ‘F1’ progeny of a cross between “Horizon” and a wild Vitis cinerea parent (at top of each panel). These siblings are a sample of a ‘mapping population’ of ~100 progeny that are used to map the genome and discover DNA markers for disease resistance.

Photos by Janet van Zoeren

This newsletter was made possible with support from the New York Wine and Grape Foundation, Constellation Brands, and USDA Federal Formula funding through the Cornell and New York State Agricultural Experiment Stations.

Veraison to Harvest is a joint publication of:

Cornell Enology Extension ProgramStatewide Viticulture Extension ProgramLong Island Grape Program - Suffolk CCE

Finger Lakes Grape ProgramLake Erie Regional Grape Program

Eastern NY Commercial Horticulture ProgramCopyright 2019 © Cornell University

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