Véraison to HarVest - Viticulture...first block. "This Brix is too low!" she exclaimed. So, she...

Ve ́raison to HarVestStatewide Vineyard Crop Development Update #3

September 22, 2017Edited by Tim Martinson and Chris Gerling

Long Island (Alice Wise)Hurricane Jose meandered slowly to the south of Long Is-land most of the week. Forecasts for the East End of Long Island were worrisome: 3-5” of rain and sustained 20-30 mph winds with higher gusts. Fortunately, the storm lost strength and provided <1” of rainfall and much diminished winds. Still, the humid conditions mean that downy mildew and cluster rot are still concerns in some blocks. Botrytis and sour rot are most common where birds and yellow jackets (and assorted other bees/wasps) are damaging fruit. In the industry, harvest has begun with blocks of Pinot Noir, Pinot Gris and even a few Chardonnay loads arriving at the crush pad with moderate Brix and acids. In the Cornell re-search vineyard in Riverhead, the crop is looking very good with a few minor exceptions. Three year old Saperavi vines were harvested early due to a sparse canopy and scraggly clusters. These vines are exhib-iting prominent virus-like symptoms though testing in 2016 was negative. Saperavi is a cold hardy, Georgian (eastern Europe) vinifera variety that is planted in the Finger Lakes. When healthy, the vines have large, loose clusters with red-fleshed berries. It is used as in varietal wines and for blend-ing. We also picked Petite Pearl, a hybrid cross of cold hardy Minnesota varieties. We planted PP as part of an effort to

Downy Mildew. Active foliar downy mildew lesions observed this past Monday at a Cornell teaching vineyard. Drier weather may slow it down, but warm, humid evenings could still provide conditions for explosive spread.

Photo by Tim Martinson

Around New York...Statewide (Tim Martinson)The heat came back this week, but our fruit samples were collected last Monday before the heat really kicked in. So the numbers progressed at about the same rate as last week, with average gains of 1.2 °Brix (Range 0 to 3.6), and titratable acidity (TA) dropping by an average of 2.8 g/L (range 1-6 g/l). Lowest rate of change was in varieties near to harvest (Gruner veltliner, Sauvignon blanc, St Croix, Chardonnay).Notably (see figure), soluble solids are lower (by an average of 1.5 °Brix across all varieties) and acids higher (average of 3.9 g/l) than they were at this time in 2016. So far, this is a lower brix, higher acid harvest season.

There are some regional differences, notably in Cabernet franc maturity (see table p.6-10). The Finger Lakes stands out from the Hudson Valley and Long Island in having higher TAs (10-13 g/l vs 7-9 g/l in HV and LI) and much lower YAN (all except one below 100, range 12-93 ppm). Compare with the HV/LI sites with 168-362 ppm of YAN. Soluble solids are similar, ranging from 15-18 °Brix across the state.One other YAN standout is three Riesling samples (labeled E. Seneca cl90, cl239, and cl198) all in the same vineyard. Two have over 200 ppm of YAN but one (Clone 90) shows 45 ppm. This underscores the fact that YAN levels are unpre-dictable, so measuring them to plan for yeast nutrient needs is important.Wet year, big vines, gets us thinking about reds and me-thoxypyrazines – or at least green flavors. See Chris Ger-ling’s article about this on p. 4 and 5.

evaluate the performance of (reportedly) disease toler-ant varieties in a maritime climate. Powdery mildew was an issue last season. Trained to the high wire, the exposed fruit was repeatedly attacked by crows, result-ing in yield losses and quite a bit of Botrytis/sour rot. Berries were small, clusters were small and compact with a very short peduncle (cluster stem). Between the heavy canopy, yellow jackets and ultra-short pedun-cles, hand harvest was slow. Despite some challenges this harvest season, we look forward to good ripening conditions as warm sunny weather is predicted for the next 5-6 days..

Finger Lakes (Hans Walter-Peterson).Warm and sunny weather has dominated in the Finger Lakes over the past week, with only a brief visit from the remnants of Hurricane Irma last Thursday drop-ping rain on some parts of the region (with a few lo-cally heavy downpours), but almost completely miss-ing others.

In every month this season, we have had higher than average rainfall and near normal temperatures, so the recent stretch of sunny and dry conditions has been a welcome change of pace. Heavy morning dews, which can favor the development of downy mildew infections, have been commonplace during this time as well, so while there’s been very little rain, disease development (primarily downy mildew, botrytis, and sour rot) is still a concern.

The pace of harvest has been picking up over the last several days. We are seeing some Pinot noir and Char-donnay being harvested this week for sparkling wine production, but most vinifera for still wines are still likely to hang for at least another week or more before starting to come in.

Constellation Brands has been bringing in early Ca-tawba this week, and at this point is planning to start with Concords next Monday. Cayuga White is starting to get picked this week as well. In a number of cases, including our own Teaching Vineyard, yield of Cayuga White is down this year, due at least in part to poor maturation of canes last fall as a result of last year’s drought..

Lake Erie (Tim Weigle) The recent sunshine and warm temperatures are help-ing the Lake Erie region finish off summer on a high note.

Concord harvest is in full swing and while we are see-ing Brix values varying drastically from vineyard to vineyard, it appears to be the best of both worlds for area processors. Constellation Brands is able to con-tinue to take high acid Concord and juice processors

like Welch’s’ (National Grape Cooperative) are able to get their plants started with grapes from some of the sweeter blocks.

Average Brix values being reported range from high 12s to low 18 °Brix and appear to be heavily dependent on crop size.

Mother Nature is once again being friendly to growers looking to maximize crop size as the forecast includes daily highs in the 80’s and abundant sunshine through next Wednesday, September 27. One concern in the ripening process is the amount of black leaf, due to potassium deficiency, that we are starting to see in a number of Concord vineyards.

Wine grape growers are also enjoying the abundant sunshine as it is helping to limit the amount of rot, from all components of the rot complex, from being established. On the other side of the coin, warmer tem-peratures have made harvest scheduling of early and mid-season wine grapes more critical as some varieties can go from ripe to over ripe in a very short time frame.

Hudson Valley and Champlain (Jim Meyers)At the vineyard on the hill, there were three blocks of Seyval. Goldi-locks was ready to make some wine. She sampled the fruit from the first block. "This Brix is too low!" she exclaimed. So, she sampled the fruit from the second block. "This acid is too high", she said. So, she sampled the last block of fruit. "Ahhh, this Seyval is just right".

-- (my apologies to) Robert Southey

In last week's issue of Veraison to Harvest, I made a passing reference to the importance of sampling pre-harvest fruit in a manner that accurately reflects the block from which it is sampled. Let's look a little closer at that topic this week with the help of an aerial drone.

One of the Hudson Valley vineyards sampled for Verai-son to Harvest is planted in three blocks - mostly Seyval and each approximately 3 acres in area. Figure 1 (left panel) illustrates the vineyard and its three blocks as seen in Google Earth. During the first week of fruit sampling on September 5th, an arbitrary location was chosen for each of the blocks. The Brix/TA numbers for blocks A, B, and C were 18.6/11.5. 16.8/10.8, and 18.3/11.5 respectively.

That same day, a specialized aerial drone was flown over the vineyard to produce a Normalized Differ-ence Vegetation Index (NDVI) map (Figure 1, middle). NDVI is a method of analyzing the reflectance of both visible light and near infrared light to measure plant health. The red colored areas on the map have less 'vig-or' than the green areas, with yellow being in the mid-dle. 'Vigor' in this context largely refers to leaf area, although NDVI imagery is able to distinguish healthy leaves from stressed leaves even when leaf areas are equal, so that variable (and others to be discussed in

the future) could also be a factor in this map.

Figure 1 (right panel) represents a three-zone NDVI map in which the raw NDVI map was processed to de-fine the vineyard with three levels of vigor -- low (red), medium(yellow) and high (green). During the second week of Veraison to Harvest sampling, the blocks were sampled in the areas indicated by the black circles in the photo. These locations were deliberately chosen to represent each of the three vigor zones. The Brix/TA numbers for blocks A, B, and C, were 19.2/9.4, 17.6/10.5, and 17.4/10.7 respectively. Note the incon-gruity between the values in week one and week two, particularly the Brix in block C which appears to have decreased by almost one degree over the course of a week.

What happened? On September 5th, block C was sam-pled at the south end of the block which, as indicated by the NDVI map, is a low vigor zone and Block A was sampled near the location shown on the map for the September 11th sample. This is a possible explanation for why blocks A and C were similar on September 5th, but not on September 11th. Block C was harvested a few days after the September 11th sample and came in at 17.5/9.5 which is reflective of the overall vigor of the block as measured by NDVI and as sampled on the 11th. Note that some of the red zones in block C are Pinot Noir, so the Seyval in the block was generally higher vigor than blocks A and B.

The take away here is that mapping the variability in a vineyard can be helpful in making decisions and in interpreting data. On a final note, if anyone is inter-ested in exploring the use of NDVI maps for use in differential harvesting next year, please contact me or Justine Vanden Heuvel. Justine and I are working on a research project funded by the New York Farm Vi-ability Institute to explore the benefits of differential harvesting

Figure 1. Seyval blanc vineyard in the Hudson Valley. The vineyard (left) is divided into three blocks. A vineyard drone was used to provide the raw NDVI image (center). Further processing simplified the 'vigor map' into three categories: green (high), yellow (moderate) and red (low).

Photos by Jim Meyers, overlain on Google Earth base photo

2017 Lake Erie Concord Update Terry Bates

September 21, 2017. Warm and dry conditions in the Lake Erie region have caused the fresh berry weight curve to flatten over the past week. Juice soluble solids continued to increase at a rate consistent with four weeks after veraison. This block at CLEREL was harvested this week and the total semi-load went in at 16.4 Brix. In general, juice soluble solids across the belt are lower than in this phenology block and we are observing a high incidence of potassium de-ficiency (black leaf) symptoms in commercial vineyards.

IBMPs. Water and vegetative growth are closely con-nected, of course, so it’s probably not surprising to find a relation there, but recent work has also shown that water is important in its own right.

Crop load. Very high and very low crop loads are cor-related with higher MP concentrations. Keep in mind we’re talking about crop load (ratio of yield to prun-ing weight) as opposed to yield alone, which does not correlate to MP levels in any way. So large vines with very small crops are going to have more MPs than small vines with small crops or large vines with large crops.

Temperature. Higher temperatures are associated with lower MP concentrations, and vice versa. Cir-cling back to water, it seems like warmer, drier condi-tions will lead to lower MP accumulation and cooler, wetter conditions will favor high MP concentrations.

Accumulation vs. Degradation. IBMP levels reach their peak a week or two before veraison, and then de-cline as the grapes mature.

This process does not precisely match malic acid deg-radation (mechanisms seem unrelated), but they track similarly. While MP accumulation can be affected by a number of variables, degradation seems to occur at a constant rate, regardless of treatment (e.g., sunlight exposure above). What you have before veraison says a lot about what you’ll have at harvest (see Figure 1).

Given enough hang time, vines that have accumulated higher concentrations of IBMPs may also drop below sensory threshold, “enough hang time” being a rela-tive and sensitive phrase around certain parts of New York, of course. The task becomes to limit MP accu-

We were at the lake this past weekend, and the refrain from everyone we talked to went along the lines of, “summer is finally here in mid-September.”

In the Finger Lakes in 2017, there was warm weath-er and there was dry weather but there was not very much warm, dry weather. The data shows less heat and more rain than average through the summer- even in August, when it felt relatively dry to my lawn and me. We had apparently adapted to the early summer conditions and now anything short of ark-building weather felt dry.

Regardless, as the calendar shows the first official day of fall, our thoughts turn to what the grapes will look—and smell like —when they are off the vine. When the weather is cool and wet, especially in the early season, one red (green) flag that goes up is the methoxypyr-azine (MP) flag.

First, a quick review. 3-Isobutyl-2-methoxypyrazines (IBMPs) are the key impact odorant of the green bell pepper, but can also be present in grapes, especially “Bordeaux” cultivars like Cabernet Sauvignon, Sauvi-gnon Blanc, Cabernet Franc and Merlot. IBMPs are de-tectable by people at the single-digit parts-per-trillion level, so a bathtub full of them could make Seneca Lake smell like green pepper. Don’t get any ideas.

3-isopropyl-2-methoxypyrazines (IPMPs) are also a compound of potential concern for wines, as they are the key aroma compound introduced by multicolored Asian or 7-spotted lady beetles. While how IPMPs get into juice (*&@%! bugs) is fairly straightforward, IBMP accumulation and degradation is a little more nuanced.

Key factors affecting IBMP formation:

Sunlight exposure. Clusters exposed to sunlight have lower IBMP concentrations than those that are shaded. The key factor here is that this effect is only relevant in the early season, before veraison. Late season expo-sure has little or no effect on MPs.

Vegetative vigor. Increased vegetative vigor (growth) is correlated with higher levels of MPs. While it’s easy to assume that the vigor results in shading and that we’re still really talking about sunlight, Alan Lakso worked to de-couple these variables. It turns out more vigorous vines produce more MPs, independent of light exposure.

Water. Less water is correlated with lower levels of

MP Promises: The 2017 Growing Season from a Methoxypyrazine

Perspective Chris Gerling

Ample moisture fuels extended vine growth. At this Riesling and Cabernet Franc block at the experiment station's Loomis farm, shoots were tucked (but not hedged) in late July. Many of the yel-lowish shoots extending out and above trellis are lateral shoots with 10-12 leaves, some still actively growing as of September 12. Rapid and continued shoot growth ('shoot vigor') promotes relati-vely higher levels of methoxypyrozines.


mulation wherever possible, armed with the primary tools of crop load balance and early leaf removal.

Wine quality- The IBMPs in the berry are fairly di-rectly transferred into the juice, and what’s in the juice will go directly into the wine. The MP aromas will then engage in a smell-off with other wine volatiles in a battle for supremacy. If your MP accumulation was low enough, or your harvest was late enough, levels can drop below sensory threshold or be sufficiently masked by the other aroma compounds. If time runs out, chances of perceptible pepper pungency are high-er.

Figure 2 shows the effect of cluster shading on MPs, and I’ve added a relative sensory threshold line in red and the green lines that show potential effect of earlier and later harvest dates. There was a time in the not-too-distant past when any hint of “green,” vegetative character was seen as a defect in wines, and the goal was all fruit all the time.

While no one (I should never say no one in the cur-rent craft beverage space) aspires to a red wine that could be mistaken for green pepper juice colored red, recent style shifts have reminded consumers and pro-ducers that a hint of green is not always so bad and in some cases probably appropriate. The New Zealand Sauvignon Blanc style is based partially on thiols and partially on IBMPS. Finally, it’s important to remem-ber that IBMPs and methoxypyrazines in general are only a part of what constitutes “green” or “vegetative” character in wine.

So what of 2017? Conditions in June and early July—along with the associated vegetative growth many vineyards experienced—seem fairly ideal for IBMP ac-cumulation, but there is some good news that doesn’t relate to car insurance savings.

One reason for hope is that during the key accumula-tion time of mid-July to early August, conditions were starting to warm up and dry out (sort of). Further,

even though there was rain and cool, there was also sun. Ithaca Beer Company makes their Partly Cloudy witbier for good reason, but this summer didn’t seem particularly overcast, especially considering the other factors.

Also promising is that the degradation engine, speed-governed and plodding though it may be, is running as well as it possibly can run during the current stretch of weather.

Finally, not all of the regions in the state had the same spring and early summer. Lake Erie, for example, was much drier in the early season, which can lead to other problems but MPs ain’t one of ‘em.

Overall, we are in the position of sampling and wait-ing, which tends to be the position we’re in every year. The deck may be slightly stacked, but that comes with the territory when trying to make a living in agricul-ture. Here’s to “enough hang time,” whatever that means for you.

For a more comprehensive review of IBMPs, see the first-ever Research Focus article in Appellation Cor-nell, featuring the great work of Imelda Ryona, Justin Scheiner, Alan Lakso, Gavin Sacks, Bruce Pan, Justine Vanden Heuvel and others:

Martinson, T. and Scheiner J. 2010. Cornell Researchers Tackle Green Flavors in Red Wines. Appellation Cornell, Issue #1, Research Focus 2010-1. Cornell University. https://grapesandwine.cals.cornell.edu/sites/grape-sandwine.cals.cornell.edu/files/shared/documents/research-focus-issue-1.pdf

Ryona, I, B. Pan, D. Intrigliolo, A. Lakso, and G. Sacks. 2008. Effects of Cluster Light Exposure on 3-Isobutyl-2-me-thoxypyrazine Accumulation and Degradation Patterns in Red Wine Grapes (Vitis vinifera L. Cv. Cabernet Franc) J. Agric. Food Chem. 2008, 56, 10838-10846

Figure 1. IBMP concentration at 2 weeks preveraison versus IBMP concentration at maturity for 13 sites neear Seneca Lake. (

Figure from Ryona et al. 2008

Figure 2. IBMP accumulation in shaded (solid line) vs. exposed (dashed) grape clusters. Red line indicates a rough approxima-tion of sensory threshold, and green lines indicate two theoretical harvest dates. The earlier harvest would mean the shaded clusters would have IBMP concentrations above the sensory threshold.

Figure adapted from Ryona et al. 2008

https://grapesandwine.cals.cornell.edu/sites/grapesandwine.cals.cornell.edu/files/shared/documents/research-focus-issue-1.pdf



Fruit Composition Report - 9/18/2017Samples reported here were collected on Monday, September 18. Where appropriate, sample data from 2016, averaged over all sites is included. Tables from 2016 are archived at http://grapesandwine.cals.cornell.edu/newsletters/veraison-harvest. Next samples will be collected on Monday, September 18. YAN measurements are included this week. Previous YAN measurements from 9/5 included for comparison. Aromella

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)Finger Lakes 9/18/2017 Geneva thinned 1.68 19.2 2.84 13.2 93Finger Lakes 9/18/2017 Geneva unthinned 1.71 18.0 2.84 14.0 127

Average 9/18/2017 1.69 18.6 2.84 13.6 110Prev. Average 9/11/2017 1.61 16.9 2.78 15.4 196

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

Hudson Valley 9/18/2017 HARVESTFinal Sample 9/11/2017 Southwest HV 1.22 18.5 3.28 13.6 418

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

Finger Lakes 9/18/2017 E. Seneca 1.60 18.3 3.01 10.9 290Finger Lakes 9/18/2017 W. Seneca 1.17 15.8 2.91 12.0 12Finger Lakes 9/18/2017 Cayuga 1.45 16.8 2.99 10.9 42Finger Lakes 9/18/2017 Dresden 1.28 17.4 3.01 11.0 36Finger Lakes 9/18/2017 Wayne County 1.33 15.7 2.95 12.5 93Finger Lakes 9/18/2017 Geneva 1.46 17.3 3.03 12.2 43Finger Lakes 9/18/2017 Lansing 1.51 16.3 3.04 11.3 68Finger Lakes 9/18/2017 Keuka 1.13 16.9 2.95 13.3 19

Hudson Valley 9/18/2017 Southwest HV 1.50 17.6 3.37 8.2 362Hudson Valley 9/18/2017 East Central HV 1.31 18.5 3.32 9.2 168

Long Island 9/18/2017 LI-05 1.74 18.5 3.33 8.0 207Long Island 9/18/2017 LI-09 1.41 17.2 3.45 7.5 230

Average 9/18/2017 1.41 17.2 3.11 10.6 131Prev. Sample 9/11/2017 1.41 16.0 3.02 12.9 107‘16 Average 9/19/2016 1.51 19.9 3.34 6.7 109

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

Finger Lakes 9/18/2017 Keuka 2.95 13.1 2.77 17.7 104Prev Sample 9/11/2017 Keuka 2.71 11.1 2.55 27.4 61‘16 Sample 9/19/2016 2.13 16.2 2.92 9.2 56

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

Finger Lakes 9/18/2017 Keuka 2.92 16.6 2.99 10.6 128Finger Lakes 9/18/2017 Cayuga 3.03 17.1 3.13 8.8 194Finger Lakes 9/18/2017 Dresden 2.87 18.6 3.03 9.9 200Finger Lakes 9/18/2017 Ithaca 2.97 17.8 2.94 11.0 130

Average 9/18/2017 2.95 17.5 3.02 10.1 163Prev Sample 9/11/2017 2.84 16.5 2.94 11.9 153‘16 Average 9/19/2016 2.50 16.9 3.12 6.7 127

http://grapesandwine.cals.cornell.edu/newsletters/veraison-harvest

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

Finger Lakes 9/18/2017 Cayuga 1.41 15.0 2.98 12.4 199Finger Lakes 9/18/2017 W. Seneca 1.44 17.5 2.98 10.0 109Finger Lakes 9/18/2017 Dresden 1.54 19.7 3.08 8.5 192Finger Lakes 9/18/2017 Lansing 1.60 18.3 3.13 9.6 98Long Island 9/18/2017 LI-03 1.84 17.6 3.32 10.3 495

Average 9/18/2017 1.56 17.6 3.10 10.1 219Prev. Sample 9/11/2017 1.53 16.8 3.01 12.0 127‘16 Average 9/19/2016 1.42 21.3 3.39 6.1 141

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

Finger Lakes 9/18/2017 Keuka 3.31 12.9 3.08 8.3 135Finger Lakes 9/18/2017 W. Canandaigua 3.50 13.1 3.05 9.2 132

Lake Erie 9/18/2017 Portland 3.86 16.5 3.19 11.4 299Lake Erie 9/18/2017 Fredonia 3.65 15.7 3.00 10.9 161Average 9/18/2017 3.58 14.6 3.08 9.9 182

Prev Sample 9/11/2017 3.25 13.3 2.95 11.6 190‘16 Sample 9/19/2016 2.69 15.9 3.29 5.7 117

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

Finger Lakes 9/18/2017 Dresden 2.39 14.7 3.11 9.7 174Finger Lakes 9/18/2017 Geneva thinned 2.32 15.5 2.90 11.3 35Finger Lakes 9/18/2017 Geneva unthinned 2.09 15.3 2.90 10.8 49

Average 9/18/2017 2.27 15.2 2.97 10.6 86Prev Sample 9/11/2017 2.16 14.2 2.86 12.6 107‘16 Sample 9/19/2016 Dresden 1.74 16.8 3.48 5.1 100

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

Hudson Valley 9/18/2017 Northeast HV 1.14 25.1 3.05 16.0 287Thousand Islands 9/18/2017 Clayton-Rake/LR no sample

Average 9/18/2017 1.14 25.1 3.05 16.0 287Prev. Average 9/11/2017 1.13 19.7 2.92 19.0

‘16 Sample 9/19/2016 1.30 22.0 3.13 15.5 400

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

Finger Lakes 9/18/2017 Dresden 1.58 16.4 3.04 7.7 181Prev Sample 9/11/2017 Dresden 1.56 16.4 2.97 9.7 121

Final ’16 Sample 9/6/2016 Dresden 1.37 19.6 3.23 6.0

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

Champlain 9/18/2017 Central Champlain 1.32 18.7 2.89 15.7 82Thousand Islands 9/18/2017 Clayton No Sample

Champlain 9/18/2017 Northern Champlain 1.06 19.9 2.90 15.0 132Hudson Valley 9/18/2017 Northwest HV 1.21 20.2 2.90 16.3 135Finger Lakes 9/18/2017 Geneva thinned 1.46 24.0 2.90 17.0 124Finger Lakes 9/18/2017 Geneva unthinned 1.37 22.5 2.94 16.0 96

Average 9/18/2017 1.28 21.1 2.91 16.0 114Prev. Average 9/11/2017 1.32 19.5 2.86 17.3

’16 Final Average 9/12/2016 1.26 22.5 3.07 13.0 136

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

Finger Lakes 9/18/2017 Keuka 1.77 19.1 3.02 10.6 57Finger Lakes 9/18/2017 Dresden 2.01 18.0 3.02 10.2 180

Average 9/18/2017 1.89 18.6 3.02 10.4 118Prev. Average 9/11/2017 1.84 17.8 2.92 11.9 125

‘16 Sample 9/19/2016 1.82 21.9 3.17 7.6 124

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

Long Island 9/18/2017 LI-06 1.95 18.3 3.36 10.9 299Prev Sample 9/11/2017 LI-06 1.90 16.9 3.13 14.1 295‘16 Sample 9/19/2016 2.44 18.9 3.52 7.4 238

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

Hudson Valley 9/18/2017 Northeast HV 1.28 20.9 3.21 11.2 125Prev. sample 9/11/2017 Northeast HV 1.14 19.7 3.17 10.7

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

Champlain 9/18/2017 Central Champlain 1.42 20.5 2.78 16.7 146Champlain 9/18/2017 Northern Champlain 1.01 19.2 2.79 15.5 214

Finger Lakes 9/18/2017 Dresden 1.67 22.4 3.14 13.0 249Finger Lakes 9/18/2017 Ithaca 1.49 22.9 2.90 16.3 191Finger Lakes 9/18/2017 Keuka HARVEST

Hudson Valley 9/18/2017 Northeast HV 1.52 22.8 3.23 13.0 337Hudson Valley 9/18/2017 Northwest HV 1.51 21.0 2.84 15.9 214

Lake Erie 9/18/2017 Fredonia HARVEST Thousand Islands 9/18/2017 Clayton No Sample

Average 9/18/2017 1.44 21.5 2.95 15.0 225Prev Sample 9/11/17 1.46 20.0 2.90 16.0 401‘16 Sample 9/19/2016 1.20 24.5 3.12 11.8 278

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

Hudson Valley 9/18/2017 East Central HV 1.53 21.4 3.69 5.8 170

Long Island 9/18/2017 LI-04 2.02 18.2 3.38 8.0 253

Long Island 9/18/2017 LI-10 1.64 18.1 3.53 7.1 309

Average 9/18/2017 1.61 20.5 3.27 6.9 251Prev Sample 9/11/2017 1.58 18.0 3.37 8.6 212

‘16 Average 9/19/2016 1.77 19.6 3.59 6.1 165

NiagaraRegion Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)Lake Erie 9/18/2017 HARVEST

‘17 Final Sample 9/11/2017 Portland 3.35 14.2 3.15 6.1 153‘16 Final Sample 9/12/2016 Portland 3.38 16.3 3.18 5.2 77

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

Finger Lakes 9/18/2017 Wayne County 1.88 15.5 2.96 11.9 203Prev Sample 9/11/2017 Wayne County 1.86 14.1 2.94 14.0 328

‘16 Final Sample 9/12/2016 1.74 18.4 3.29 9.1 251

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

Finger Lakes 9/18/2017 W. Cayuga 1.39 18.2 3.15 8.4 65Finger Lakes 9/18/2017 E. Seneca 1.52 19.6 3.12 9.9 64Finger Lakes 9/18/2017 Ontario 1.47 18.7 3.14 10.1 81



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

Finger Lakes 9/18/2017 W. Seneca 1.55 15.3 2.80 15.9 77Finger Lakes 9/18/2017 E. Seneca 1.70 14.3 2.95 14.7 191Finger Lakes 9/18/2017 CL 90 Cayuga 1.36 15.2 2.86 14.5 115Finger Lakes 9/18/2017 Keuka 1.23 15.5 2.88 14.7 109Finger Lakes 9/18/2017 W. Canandaigua 1.45 14.8 2.86 14.7 163Finger Lakes 9/18/2017 Dresden 1.31 17.6 2.85 13.5 154Finger Lakes 9/18/2017 E. Seneca cl90 1.55 17.0 2.76 13.5 45Finger Lakes 9/18/2017 E. Seneca cl239 1.55 16.5 2.78 13.5 213Finger Lakes 9/18/2017 E. Seneca cl198 1.71 16.3 2.82 12.7 207Finger Lakes 9/18/2017 Wayne County 1.39 16.0 2.87 15.4 280Finger Lakes 9/18/2017 Geneva 1.67 16.9 2.90 14.5 146Finger Lakes 9/18/2017 Lansing 1.69 15.8 2.88 13.9 73


Lake Erie 9/18/2017 Portland 1.71 18.7 3.16 9.9 266Long Island 9/18/2017 LI-01 1.49 18.1 3.21 9.5 117


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

Long Island 9/18/2017 LI-02 1.68 19.7 3.29 8.6 198Prev Sample 9/11/2017 LI-02 1.57 19.2 3.09 11.0 216

‘16 Final Sample 9/12/2016 LI-02 1.35 19.8 3.44 9.0 244

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

Finger Lakes 9/18/2017 Cayuga HARVESTHudson Valley 9/18/2017 Southwest HV 1.65 18.7 3.28 6.5 149Hudson Valley 9/18/2017 East Central HV 1.67 20.3 3.10 8.6 68Hudson Valley 9/18/2017 East Central HV 1.75 19.6 3.08 9.1 194Hudson Valley 9/18/2017 East Central HV HARVEST


‘16 Final Sample 9/12/2016 1.69 18.8 3.14 8.6 157

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

Finger Lakes 9/18/2017 Geneva thinned 2.31 18.2 3.14 13.7 158Finger Lakes 9/18/2017 Geneva unthinned 2.34 18.3 3.12 13.1 184


‘16 Final Sample 9/12/2016 Geneva 1.56 19.4 3.50 5.2 188

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

Finger Lakes 9/18/2017 Keuka 1.74 16.5 2.78 14.3 142Finger Lakes 9/18/2017 Cornell Orchards 1.97 16.5 2.77 16.0 43Finger Lakes 9/18/2017 Geneva thinned 2.09 17.6 2.80 14.0 58Finger Lakes 9/18/2017 Geneva unthinned 2.09 17.1 2.80 14.9 77


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

Finger Lakes 9/18/2017 Geneva thinned 3.24 15.9 2.99 13.4 53Finger Lakes 9/18/2017 Geneva unthinned 3.09 15.9 2.99 12.2 41


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

Finger Lakes 9/18/2017 Dresden 2.03 16.3 2.97 14.1 222Prev Sample 9/11/2017 Dresden 1.77 15.5 2.86 16.4 189‘16 Sample 9/19/2016 Dresden 1.54 16.9 3.18 7.2 103

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

Finger Lakes 9/18/2017 VSP Keuka 1.78 19.1 2.87 18.7 230Finger Lakes 9/18/2017 W. Seneca 1.68 20.9 2.98 21.9 184

Average 9/18/2017 1.73 20.0 2.93 20.3 207Prev Sample 9/11/2017 1.83 18.3 2.83 20.9‘16 Sample 9/19/2016 1.29 23.6 3.07 12.9 242

The information, including any advice or recommendations, con-tained herein is based upon the research and experience of Cornell Cooperative Extension personnel. While this information constitutes the best judgement/opinion of such personnel at the time issued, neither Cornell Cooperative Extension nor any representative thereof makes any representation or warrantee, express or implied, of any particular result or application of such information, or re-garding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manu-facturer or supplier for updated information. Nothing contained in this information should be interpreted as an endorsement expressed or implied of any particular product.

This newsletter was made possible with support from the New York Wine and Grape Foundation, the Lake Erie Regional Grape Program,

Inc. and the New York State Agricultural Experiment Station at Cornell University..

Veraison to Harvest is a joint publication of:

Cornell Enology Extension Program

Statewide Viticulture Extension Program

Long Island Grape Program

Finger Lakes Grape Program

Lake Erie Regional Grape Program

Eastern New York Regional Horticulture Program

Copyright 2017 © Cornell University

A Little-Known Grape Insect: Grapeleaf Skeletonizer

Early September. These grapeleaf skeletoizer larvae (Harrisina americana). were found feeding on wild Vitis aestivalis grapevines along the Black Diamond trail near Taughannock Falls, Trumansburg NY. They are not generally found in commercial vineyards.


Véraison to HarVest - Viticulture...first block. "This Brix is too low!" she exclaimed. So, she...

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