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January 2018 WINES&VINES 159 WINE EAST GRAPEGROWING said, "It clearly is something growers need to be aware of," explaining that a consistent early spray program can help keep the prob- lem under control. He added, "It's more of a warm-climate disease, like in the Midwest," and not much of a problem in areas like the Finger Lakes. Crown gall has been observed, while phyl- loxera has not yet led to vine decline in Indi- ana. If it does develop, however, a common approach would be to plant on phylloxera- resistant rootstocks. This would exacerbate any vine vigor problems, which can be managed by the aforementioned trellising and pruning techniques. Winter kill can affect grafted vines if the union is not protected for the first two or three years by heavy mulching or hilling/ burying the vine base. Own-rooted vines are able to regrow from the ground after a severe winter freeze, however. In Indiana, Traminette is mid- to late-rip- ening, with average harvests ranging from Sept. 2 in the south (Vincennes) to Sept. 23 in the north (Lafayette). Fruit quality requires sufficient hang time, and earlier in the season good sunlight exposure. As harvest is near, pest and disease pressure should be closely watched, and as with most cultivars, weather can be a final determinant of harvesting. In addition to the conditions above, berry color assessment can be vital for Traminette's distinctive aroma. The high concentration of monoterpenes, which provide character of apricots, peaches, roses, passion fruit and pears, is provided by sufficient exposure to sunlight. A light golden color of the grapes is indicative of high fruit quality, while shaded and green grapes at harvest are generally lower in flavor intensity. Fruit temperature at harvest is also impor- tant for the aroma compounds. Purdue recom- mends a fruit temperature below 65° F when the grapes arrive at the winery. Once the fruit temperature nears 80° F, it should be chilled prior to processing. This will not only preserve the fruit character but lessen any possible deg- radation from spontaneous fermentations, high stem and skin tannins, and the development of volatile acidity. Although this article focuses on the grow- ing of Traminette, the Purdue bulletin offers ranges of 22° Brix ( + /- 2° Brix), juice pH of about 3.2 ( + /- 0.2) and titratable acidity (TA) around 0.7% (7 g/L + /- 1 g/L). Close to harvest, regular berry sampling and tasting of 200 random berries per site will also add to the assessment of ripeness. Purdue Extension also offers specifics with its Com- mercial Winemaker Production Series: Trami- nette Winemaking. Based on more than two decades of trials, Bordelon thinks the cultivar can provide consis- tently good wines in Indiana, particularly if proper vineyard management is employed to fit one's specific vineyard site. Now that Traminette has been named Indiana's signature wine, there appears to be statewide support for continued efforts. Thanks to research efforts at both Cor- nell University and Purdue University, the groundwork has been established, and it's now in the hands of growers and vintners to continue to improve Traminette's position in the Ameri- can wine industry. Ray Pompilio is a wine writer based in Ithaca, N.Y. An avid follower of the Finger Lakes wine scene (and new grape varieties across the East and Midwest), Pompilio delights in finding new and interesting wines to write about and to taste. 251 Gambee Road, Geneva, NY 14456 Phone: 315-759-2118 Toll free: 888-234-6752 Fax: 315-789-1848 Email: tanks@vancemetal.com Website: www.vancemetal.com Quality Rugged 12 gauge, Custom & Stock Stainless Tanks Catwalk Systems • Pump Over Carts • Custom Hoppers, Chutes & Bins Close to harvest, regular berry sampling and tasting of 200 random berries will add to the assessment of ripeness. Wines & Vines Digital Edition View this issue on your tablet, smartphone or online at winesandvines.com/digitaledition winesandvines.com