Concord
Eastern North America
The grape jelly grape, and it tastes exactly like that: methyl anthranilate gives a foxy, candied aroma that no technique removes.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
15-18 Brix
15 - 18
Titratable acidity
8-12 g/L
8 - 12
pH
3-3.3
3.0 - 3.3
Juice yield
0.62 L/kg
free run plus a gentle press
Sugar per kilogram
109 g
at 16.5 Brix, the midpoint
Fruit for 23 litres
37 kg
before racking losses
Potential alcohol
9.1-9.9%
from 1.068 fermented dry. A range, because conversion varies by strain
What it punishes
Low sugar and high acid together. It almost always needs both chaptalisation and deacidification, and the wine is still sweet by design.
Made into
- Sweet red
- Country wine
Sulphite at this pH
At pH 3.15, protecting a red wine to 0.5 mg/L molecular SO2 takes 11 mg/L of free SO2. Work it out for your own reading.
More hybrid and native
Niagara
Eastern North America
16-19 BrixCatawba
Ohio and the Finger Lakes
22-26 BrixNorton
Missouri and Virginia
24-27 BrixMarquette
Minnesota and the cold north
24-28 BrixFrontenac
Minnesota
20-26 BrixVidal Blanc
Canada and the eastern US
18-21 BrixSeyval Blanc
England and the eastern US
19-23 BrixTraminette
Indiana and the mid-Atlantic