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Statewide Vineyard Crop Development Update #6

October 1, 2021

Edited by Tim Martinson and Chris Gerling

Veraison to HarVest

Around New York...Statewide (Tim Martinson)This week, we finally see several varieties approaching 20 °Brix, with acids dropping to 5.8 to under 10 g/l for most varieties. Even the high-acid Minnesota varieties are at 10.5 (Marquette) to 14.5 (Frontenac) – about as low as they get. Soluble solids increased by +0.5 to 1 °Brix (Vinifera, Natives); the range for hybrids was 0.0 (Noiret) to 2.9°Brix (Trami-nette); and 1.8 (Marquette) to 2.4 °Brix (Frontenac) for the MN varieties. Brix are -1 to -3 °Brix lower than in 2020, but acids are within 0.1 g/l of what they were last year.

YAN. The range of yeast assimilable nitrogen (YAN) val-ues is highly variable across regions, varieties, and types of varieties. The benchmark for ‘adequate’ YAN to avoid N deficiencies that affect fermentation trajectories is around 150 ppm. This week’s YAN measurements range from 11 ppm (Cab Franc, Finger Lakes) to 546 ppm (Frontenac, Lake Erie). That’s quite a large range.

1. By Region: In the Finger Lakes, YAN ranges from 11 – 200 ppm, the Hudson Valley from 50-400 ppm, Lake Erie from 110-546 ppm, and Long Island from 100-200 ppm.

2. By variety type. Hybrids, Natives, and vinifera have simi-lar ranges (~50-200 ppm), but the MN varieties are outli-ers, ranging from 180-500 ppm. Clearly, the V. riparia back-ground in these varieties seems to bump up YAN levels.

3. Finger Lakes YAN by variety. We sampled 32 blocks in the Finger lakes. Only 10 had YAN exceeding 100 ppm. Two-thirds of blocks sampled had 10-100 ppm. Cab Franc YAN values were uniformly low (10-50 ppm), Riesling were more variable (20-225 ppm, median about 90 ppm).

4. Vinifera samples by region. Taking into account limited numbers of samples, again the regional differences among regions stands out.

Clusters illustrating a range of sour rot injury, used by Hans Walter-Peterson to provide examples to rate disease severity in a Finger Lakes trial on sour rot manage-ment.

Photo by Hans Walter-Peterson

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Finger Lakes (Hans Walter-Peterson)The pace of harvest in the Finger Lakes has definitely picked up over the past week or so. Concords are being taken in for Royal, Gallo (formerly Constellation) and National Grape Cooperative – the three largest buyers of that variety from Finger Lakes growers.

Vinifera picking has mostly been focused on varieties used in sparkling wine production and some rose, al-though some early whites are also starting to be har-vested, including Sauvignon blanc and Grüner Velt-liner.

At the Teaching Vineyard, our two rows of Regent were picked earlier this week, as well as our Grüner. Students from FLCC’s viticulture and wine technology program will be harvesting fruit from our NY81.0315.17 vines in the next few days as well.

Warm temperatures until a few days ago kept ripen-ing moving along, with average Brix readings in most of the region’s samples increasing by 0.5-1.5° since last week. However, they still lag behind last year’s sugar levels at this point in the year.

Crop sizes are still larger than normal in most situa-tions, thanks to a relative lack of winter injury (there-fore more vines or shoots per acre producing fruit), more clusters per vine in some cases, and as has been mentioned several times, increased berry size. The most glaring example of this from our samples this week is the average berry size from our two Concord samples. Concord berries are normally about 3 grams on average at harvest, but this week, our two sites have berries averaging 3.6-3.8 grams per berry, about 20-30% bigger than normal.

With temperatures cooling down and less daylight, significant advances in ripening (in terms of sugar ac-cumulation and acid degradation) will be harder to come by as we move through October, which could mean that some winemakers will be tempted to let fruit hang longer in hopes of eeking out everything they can from the season. The challenge will be keep-ing that fruit clean long enough to do so.

Cluster rots are pretty easy to see (and smell) in places, but nothing seems to be out of control. This is shaping up to be one of those years where the condition of the fruit should be just as important of a consideration (if not more so) as what the sugar and acidity numbers are. Hopefully we’re not looking at another year like 2018. Growers and winemakers will need to keep in communication about conditions in the vineyard, and be willing to make last minute adjustments on the fly. Just like pretty much every harvest in the Finger Lakes.

Long Island (Alice Wise) Harvest proceeded at full speed on Long Island this week. Lots of varieties were picked including Char-donnay, Sauvignon Blanc and fruit for rosé. After a long, hot and sometimes wet season, growers are relieved to be bringing fruit to the crush pad.

In the LIHREC research vineyard this week we har-vested Chardonnay, Vermentino and Rkatsiteli. We are lucky to have a site that is often windy as this has minimized cluster rot. There is a touch of sour rot almost entirely related to yellow jackets. In fact, yel-low jackets have been the biggest concern at harvest. Fruit flies have been low to moderate this season. The fruit has been beautiful, golden and somewhat translucent. Though lab testing has not been com-pleted, it appears that fruit has been physiologically ripe with modest Brix and low acids.

Thanks to the periodic heavy rain, particularly in early July, yields were up. Berries have been large, particularly on Vermentino. The Rkatsiteli came from smallish three-year-old vines with a reduced crop. Clusters were loose, long and cylindrical. In future years, we will have to cluster thin carefully as this looks to be another large clustered variety. The Rkatsiteli fruit was holding up well but the yellow jackets were decimating it, thus it was picked.

Lake Erie (Terry Bates) Concord harvest has started in the Lake Erie region. Berry weight and juice soluble solids continued to increase this week with some drier conditions. The rate of juice soluble solids accumulation should con-tinue to slow over the next couple weeks with cooler temperatures and shorter days.

Chardonnay cl. 5 in the sun this week at the Long Island Horticultural Research and Extension center in Riverhead, NY

Photo by Alice Wise

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We are observing more late season and high crop stress induced potassium deficiency in Concord cano-pies. Potassium deficiency will negatively impact vine pruning weight and yield potential for next season, so it is helpful to observe where it is to adjust future pruning and fertilizer management. This week, I vi-sually rated canopy potassium deficiency severity with the MyEV data collector function and spatially mapped my observations with the MyEV interpola-tor tool. Learn to used MyEV on your own farm at: https://www.efficientvineyard.com/docs

(See Terry’s map of K deficiency on page 11)

Hudson/Champlain (Jim Meyers)You waste the attention of your eyes,

the glittering labour of your hands,

and knead the dough enough for dozens of loaves

of which you’ll taste not a morsel;

you are free to slave for others--

you are free to make the rich richer.

The moment you’re born

they plant around you

mills that grind lies

lies to last you a lifetime.

You keep thinking in your great freedom

a finger on your temple

free to have a free conscience.

Your head bent as if half-cut from the nape,

your arms long, hanging,

your saunter about in your great freedom:

you’re free

with the freedom of being unemployed.

-- Nazim Hikmet, A Sad State Of Freedom

Last week, Champlain Valley continued strong GGD gains versus the 2020 season, while the rest of east-ern New York progressed at a normal rate (Figures 1 and 2). Many Hudson Valley vineyards accumulated precipitation last week at a higher rate than 2021. (Fig-ure 2). Champlain Valley continues to ripen ahead of this date compared to previous years (Figure 3), while Hudson Valley is still mostly behind the prior years. The weather forecast suggests little weekend ripening weather as we approach the end of harvest (Figure 4).

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Figure 1. Comparison of 2021 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

Figure 2. Difference in cumulative Growing Degree Days (GDDs) and pre-cipitation between 2021 and 2020 as of September 29th. Each colored circle represents a farm location. Local CCE offices are represented by colored squares.

Figure by Jim Meyers

Figure 3. Comparison of 2021, 2020, 2019, and 2018 ripening at select vineyards in eastern New York. CV = Champlain Valley. HV = Hudson Valley. UHV = Upper Hudson Valley

Figure by Jim Meyers

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

Photo by Jim Meyers

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Cornell grape breeding: From the field to wine evaluationTim Martinson

All field-based research programs at Cornell AgriTech go through an annual cycle that ends with harvest. But while many projects have a 1 to 5 year lifecycle, breed-ing programs continue the same cycle year after year – often over decades. Breeders make crosses, plant out and evaluate the resulting progeny, and select the best ones for use in breeding lines (for the next gen-eration) or commercial release. While techniques have advanced, the basic annual workflow hasn’t changed much since the early 1900s.

Bruce Reisch’s grape breeding program is no excep-tion. Since the early 1980s, Bruce and his staff have made crosses, planted and evaluated vines, and se-lected, discarded, or released them for commercial use. Here are some of the steps:

1. Mike Colizzi and Lex Pike harvest grapes from six vines in the ‘no-spray’ block. As they are harvesting, they count and record the number of clusters per vine.

2. A field scale is used to weigh the grapes. This young vine had 7.2 kilos (roughly 16 lb) of fruit.

3. This is a selection known as “12.0107.01”. The ini-tial cross was done in 2012. The seedling was grown out and passed the initial ‘first test’, proceeding to the ‘second test’ – where cuttings from the original seed-ling were used to produce six vines, yielding enough fruit to make experimental wines for further evalua-tion.

4. Observational data are also recorded throughout the growing season and at harvest, including cluster shape, notable defects if any (note the dried up rachis tip on this cluster), disease and pest susceptibility (this one had moderate levels of foliar downy mildew and foliar Phylloxera).

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5. Crosses are made each year around bloom. At trace bloom, flowers are emasculated with a tweezer (left). A few days later, previously collected pollen is brushed on to emasculated flowers (center), then clus-ters are bagged for the remainder of the season (right). At harvest, seeds are extracted and prepared for plant-ing the following year.

6. The “No Spray” block. The Reisch breeding pro-gram has maintained a ‘no-spray’ block since 1986, and now has advanced selections with both powdery mildew and downy mildew resistance. Compare the advanced selection “06.0508.02” (left), with the ‘Chan-cellor’ vine (at right). Chancellor is highly suscepti-ble to downy mildew on both leaves and fruit, while 06.0508.02 has clean, disease-free leaves and fruit.

7. Small lot winemaking. After harvest, the Cornell enology program makes wine from advanced selec-tions, under the direction of enologists Anna Katha-rine Mansfield and Chris Gerling. Fruit is brought to the vinification and brewing laboratory, where Luann Preston-Wilsey destems, presses and ferments small lots of juice in 2-5 gal. carboys.

8. Sensory Evaluation. Wines are evaluated by Cor-nell and industry panelists, often between April and August. Panelists taste through several flights of wine and provide notes and ratings on acceptability and various sensory attributes. Luann also provides de-tailed data on must and wine composition.

Shown here L to R: Steve Lerch, Steve DiFrancesco, Chris Gerling, Anna Katharine Mansfield, and Luann Preston-Wilsey.

Evaluation of new accessions and varieties is a process that takes place over several years.

From the initial cross to getting fruit from single vines takes 3-4 years; then producing 6 vines for ‘second test’ introduces another time lag of 3-4 years. Finally, evaluating the resulting wine needs to take place over multiple vintages to assess performance under vari-able weather conditions.

Since ‘Horizon’ was released near the start of Bruce’s program in 1982, the Cornell breeding program has gone on to release 9 wine grape varieties and three table grape varieties.

These new varieties are the survivors of thousands of grapevines produced and evaluated by the Cornell breeding program over the past 40 years.

The bottom line: Grape breeding takes sustained effort over many years.

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Fruit Composition Report - 9/20/2021 Fruit composition samples were collected on Tuesday September 27.The next samples will be collected on Mon-day, October 6. YAN measurements take place every two weeks. Harvested blocks not reflected in ‘averages’.

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

Finger Lakes 9/27/2021 W. Seneca 1.45 20.2 3.13 7.6 14Finger Lakes 9/27/2021 Dresden 1.49 20.9 3.14 7.7 11Finger Lakes 9/27/2021 E. Seneca 1.58 18.9 3.16 7.6 34Finger Lakes 9/27/2021 Cayuga 1.67 17.6 3.21 6.9 45Finger Lakes 9/27/2021 Keuka 1.69 18.7 3.13 7.5 27Finger Lakes 9/27/2021 Lansing 1.75 18.7 3.15 8.2 42

Hudson Valley 9/27/2021 Canoe E Central HV 1.34 19.0 3.32 6.1 97Hudson Valley 9/27/2021 Benmarl SW HV 1.59 15.9 3.55 6.5 200

Lake Erie 9/27/2021 Portland 1.81 16.9 3.26 8.4 127Long Island 9/27/2021 LI-09 1.88 18.4 3.56 5.9 200Long Island 9/27/2021 LI-05 2.20 19.5 3.54 5.6 128

Average 9/27/2021 1.68 18.6 3.29 7.1 84Prev Sample 9/20/2021 1.66 17.5 3.22 7.7 103‘20 Average 9/28/2020 1.43 21.7 3.24 7.0 78

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

Finger Lakes 9/27/2021 Keuka 3.02 14.9 2.92 6.0 27Prev Sample 9/20/2021 Keuka 2.86 14.2 2.77 9.8 59’20 Sample 9/28/2020 Keuka 2.48 18.8 2.88 8.2 84

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

Finger Lakes 9/27/2021 Ithaca 3.12 18.8 2.98 8.1 97Finger Lakes 9/27/2021 Keuka 3.22 17.6 3.12 7.0 151Finger Lakes 9/27/2021 Dresden HARVEST Finger Lakes 9/20/2021 Cayuga HARVEST

Average 9/27/2021 3.17 18.2 3.05 7.6 124Prev Sample 9/20/2021 3.09 17.7 3.05 7.8 121‘20 Sample 9/28/2020 2.79 21.2 3.18 6.2 146

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

Finger Lakes 9/27/2021 Dresden 1.58 20.8 3.31 6.3 34Finger Lakes 9/27/2021 Lansing 1.72 20.4 3.23 7.5 96Finger Lakes 9/27/2021 W. Seneca 1.75 20.5 3.24 7.2 63Finger Lakes 9/27/2021 Cayuga 1.80 18.1 3.16 8.3 140Long Island 9/27/2021 2.05 20.1 3.45 6.7 165

Average 9/27/2021 1.78 20.0 3.28 7.2 100Prev sample 9/20/2021 1.78 18.8 3.19 7.8 138‘20 Sample 9/28/2020 1.54 22.7 3.26 6.8 108

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

Finger Lakes 9/27/2021 W. Canandaigua 3.66 15.4 3.23 7.4 178Finger Lakes 9/27/2021 Keuka 3.85 15.8 3.55 2.1 50

Lake Erie 9/27/2021 Portland 3.63 14.9 3.37 7.7 209Average 9/27/2021 3.71 15.4 3.38 5.7 146

Prev. Sample 9/20/2021 3.73 14.4 3.25 6.5‘20 Sample 9/28/2020 3.04 18.2 3.28 6.0 180

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

Champlain Valley 9/27/2021 Champlain Valley HARVEST Hudson Valley 9/27/2021 Northeast HV 1.30 23.2 3.26 14.0 369

Lake Erie 9/27/2021 Sheridan 1.19 20.9 3.26 15.1 546Average 9/27/2021 1.24 22.1 3.26 14.5 458

Prev Sample 9/20/2021 1.27 19.7 3.28 16.3 416‘20 Sample 9/28/2020 1.11 25.1 3.12 15.8 407

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

Champlain Valley 9/27/2021 HARVEST‘21 Final Sample 9/20/2021 1.10 24.4 3.09 13.9 258’20 Final Sample 9/28/2020 1.11 25.1 3.12 15.8 407

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

Finger Lakes 9/27/2021 Dresden 1.67 20.2 3.17 6.0 40Prev Sample 9/20/2021 Dresden 1.64 19.5 3.20 5.8 73

‘20 Final Sample 9/14/2020 Dresden 1.41 21.3 3.11 5.3 26

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

Champlain Valley 9/27/2021 Central Champlain HARVEST Champlain Valley 9/27/2021 Northern Champlain HARVEST

Finger Lakes 9/27/2021 Geneva HARVEST ’21 Final Sample 9/20/2021 1.49 21.8 3.09 13.1 85‘20 Final Sample 9/21/2020 1.27 23.5 3.09 13.0 70

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

Finger Lakes 9/27/2021 Wayne County 2.20 19.3 2.99 8.7 82Finger Lakes 9/27/2021 Dresden 2.23 21.3 3.08 8.6 59

Average 9/27/2021 2.21 20.3 3.04 8.7 71Previous sample 9/20/2021 2.18 19.7 3.10 7.7 90

‘20 Sample 9/28/2020 2.32 21.1 3.16 9.3 123

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

Long Island 9/27/2021 2.75 19.5 3.62 6.8 199Previous sample 9/20/2021 2.55 18.1 3.57 8.0 263

‘20 Sample 9/28/2020 LI-06 2.50 20.7 3.52 6.6 114

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

Hudson Valley 9/20/2021 HARVEST ’21 Final Sample 9/13/2021 Northeast HV 1.66 19.0 3.41 12.7 270‘20 Final Sample 9/14/2020 NE Hudson Valley 1.09 24.2 3.45 7.1 114

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

Champlain Valley 9/27/2021 Northern Champlain 1.69 24.9 3.03 10.1 166Champlain Valley 9/27/2021 Central Champlain HARVEST

Finger Lakes 9/27/2021 Dresden HARVEST Finger Lakes 9/27/2021 Ithaca HARVEST Finger Lakes 9/27/2021 Tones HARVEST

Hudson Valley 9/27/2021 Northwest HV 1.75 21.2 3.13 10.9 299Lake Erie 9/27/2021 Fredonia HARVEST Average 9/27/2021 1.75 23.1 3.08 10.5 232

Prev Sample 9/20/2021 1.66 21.3 3.21 12.3 345‘20 Final Sample 9/28/2020 1.61 24.2 3.24 11.9 531

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

Hudson Valley 9/27/2021 Canoe E Central HV 1.33 18.5 3.49 5.8 45Long Island 9/27/2021 LI-04 2.20 19.2 3.62 5.7 121Long Island 9/27/2021 LI-10 HARVEST

Average 9/27/2021 1.76 18.9 3.56 5.7 83Prev sample 9/20/2021 1.97 18.0 3.57 5.7 147‘20 Sample 9/28/2020 1.82 21.8 3.43 7.2 83

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

Lake Erie 9/27/2021 Portland 4.44 16.2 3.35 5.7 168Prev Sample 9/20/2021 Portland 4.37 15.6 3.30 5.9 163

‘20 Final Sample 9/14/2020 Portland 3.57 15.6 3.18 6.7 176

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

Lake Erie 9/27/2021 Sheridan 1.86 16.4 3.31 9.3 269Prev Sample 9/20/2021 Sheridan 1.69 16.4 3.30 9.4 269‘20 Sample 9/28/2020 Sheridan 1.62 16.4 3.35 10.5 322

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

Finger Lakes 9/27/2021 E. Seneca 1.39 17.9 3.27 5.9 47Finger Lakes 9/27/2021 Ontario 1.39 17.6 3.25 5.9 59Finger Lakes 9/27/2021 W. Cayuga 1.42 17.8 3.32 6.5 167

Hudson Valley 9/20/2021 Canoe E Central HV HARVEST Average 9/27/2021 1.40 17.8 3.28 6.1 91

Prev sample 9/20/2021 1.52 17.2 3.25 6.8 115‘20 Sample 9/28/2020 1.34 22.8 3.44 6.2 149

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

Finger Lakes 9/20/2021 HARVEST ’21 Final Sample 9/13/2021 2.13 18.5 3.17 6.3 62‘20 Final Sample 8/31/2020 1.48 17.7 2.95 8.4 215

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

Finger Lakes 9/27/2021 W. Seneca 1.48 18.7 2.96 9.8 17Finger Lakes 9/27/2021 Dresden 1.49 17.7 2.91 9.3 232Finger Lakes 9/27/2021 Keuka 1.64 17.0 3.01 10.7 106Finger Lakes 9/27/2021 W. Canandaigua 1.69 16.8 2.89 11.7 163Finger Lakes 9/27/2021 Wayne County 1.69 19.3 2.94 9.7 60Finger Lakes 9/27/2021 CL 90 Cayuga 1.71 16.5 2.95 11.3 106Finger Lakes 9/27/2021 E. Seneca 1.75 17.1 3.04 11.5 70Finger Lakes 9/27/2021 Lansing 1.75 17.6 3.03 8.7 42

Hudson Valley 9/27/2021 Canoe E Central HV 1.57 16.6 3.30 7.7 57Lake Erie 9/27/2021 Portland 1.84 17.3 3.13 8.0 130

Long Island 9/27/2021 LI-01 HARVEST Average 9/27/2021 1.59 17.5 3.09 8.8 96

Prev Sample 9/20/2021 1.57 16.9 3.02 9.9 105‘20 Sample 9/28/2020 1.42 20.3 2.98 9.4 136

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

Long Island 9/13/2021 HARVEST ‘21 Final Sample 9/7/2021 1.64 19.8 3.31 6.9 113‘20 Final Sample 9/21/2020 LI-02 1.24 19.7 3.28 8.0 242

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

Finger Lakes 9/13/2021 Cayuga HARVEST Hudson Valley 9/13/2021 Benmarl Southwest HV HARVEST

Lake Erie 9/13/2021 Portland HARVEST ’21 Final Sample 9/7/2021 1.79 16.6 3.16 8.0‘20 Final Sample 8/31/2020 1.54 17.3 2.99 9.4 143

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

Finger Lakes 9/27/2021 HARVEST Final Sample 9/20/2021 Geneva 2.55 17.6 3.33 7.3 178‘20 Sample 9/21/2020 Geneva 1.82 23.3 3.34 6.7 141

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

Finger Lakes 9/27/2021 Ithaca 1.92 19.0 2.88 9.8 50Lake Erie 9/27/2021 Portland HARVEST Average 9/27/2021 1.92 19.0 2.88 9.8 50

Prev Sample 9/20/2021 1.58 16.1 2.92 10.4 116‘20 Sample 9/28/2020 Portland 1.64 21.6 3.11 9.7 162

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

Finger Lakes 9/27/2021 Dresden 2.11 20.3 3.14 8.7 54Prev Sample 9/20/2021 2.11 19.1 3.10 9.1 75‘20 Sample 9/28/2020 Dresden 1.81 20.3 3.05 8.0 57

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

Finger Lakes 9/20/2021 VSP Keuka HARVESTFinger Lakes 9/13/2021 R53V30 HARVEST

Lake Erie 9/13/2021 Portland HARVEST ’21 Final Sample 9/13/2021 1.95 19.8 2.86 15.8 244‘20 Final Sample 9/8/2020 1.73 20.2 2.91 16.3

Spatial Map of ‘Black Leaf’ Concord Potassium Deficiency Symptoms (Terry Bates)

This is a view of a Con-cord vineyard that has been mapped by Terry Bates at CLEREL for the occurence of ‘black leaf’ K deficiency using the MyEV data entry tool. Darker areas cor-respond to more severe deficiency symptoms.

Map will be used to tar-get K applications at the portions of the vineyard that need it the most.

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 2021 © Cornell University

The information, including any advice or recommendations, contained 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 regarding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manufacturer or supplier for updated information. Nothing contained in this information should be interpreted as an endorsement expressed or implied of any particular product.