Traminette
Indiana and the mid-Atlantic
A Gewurztraminer descendant that kept the lychee and rose and gained cold hardiness. Usually finished off-dry.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
19-23 Brix
19 - 23
Titratable acidity
7-9 g/L
7 - 9
pH
3-3.4
3.0 - 3.4
Juice yield
0.66 L/kg
free run plus a gentle press
Sugar per kilogram
151 g
at 21.0 Brix, the midpoint
Fruit for 23 litres
35 kg
before racking losses
Potential alcohol
11.6-12.6%
from 1.087 fermented dry. A range, because conversion varies by strain
What it punishes
The same phenolic bitterness as its parent. Press gently and keep skin contact brief.
Made into
- Off-dry white
- Dry white
Sulphite at this pH
At pH 3.20, protecting a white wine to 0.8 mg/L molecular SO2 takes 20 mg/L of free SO2. Work it out for your own reading.
More hybrid and native
Concord
Eastern North America
15-18 BrixNiagara
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