Organic Grapes

2014
Production Guide for
Organic Grapes
NYS IPM Publication No. 224
Integrated Pest Management

New York State
Department of
Agriculture & Markets
2014 Production Guide for

Organic Grapes
Coordinating Editors
Tim Weigle* (New York State IPM Program)
Juliet Carroll (New York State IPM Program)
Contributors and Resources

Andrew Landers (Cornell University, Department of Entomology)
Andy Muza (Penn State Cooperative Extension, Lake Erie Regional Grape Program)
Terry Bates (Cornell University, Department of Horticulture)
Peter Cousins (USDA ARS, Cornell University)
Paul Curtis (Cornell University, Department of Natural Resources)
Michael Helms* (Cornell University, Pesticide Management Education Program)
Greg Loeb* (Cornell University, Department of Entomology)
Bryan Hed (The Pennsylvania State University, Department of Plant Pathology)
Tim Martinson (Cornell Cooperative Extension, Viticulture)
Bruce Reisch (Cornell University, Department of Horticulture)
Andrew Senesac (Cornell Cooperative Extension, Suffolk County)
Jody Timer (The Pennsylvania State University, Department of Entomology)
Justine Vanden Heuvel (Cornell University, Department of Horticulture)
Hans Walter Peterson (Cornell Cooperative Extension, Finger Lakes Grape Program)
Wayne Wilcox* (Cornell University, Department of Plant Pathology and Plant Microbe Biology)
Alice Wise (Cornell Cooperative Extension, Suffolk County)
*Pesticide Information and Regulatory Compliance
Staff Writers
Elizabeth Graeper Thomas (New York State IPM Program)
Elizabeth Schiedel (New York State IPM Program)
Special Appreciation
Format based on the New York and Pennsylvania Pest Management Guidelines for Grapes ipmguidelines.org/Grapes/,
coordinating editors Tim Weigle and Andy Muza; and on the Production Guide for Organic Cole Crops, coordinating editor Abby
Seaman.
Funded in part by the New York State Department of Agriculture and Markets.
The guidelines in this bulletin reflect the current authors best effort to interpret a complex body of scientific research, and to translate this into practical management options.
Following the guidance provided in this bulletin does not assure compliance with any applicable law, rule, regulation or standard, or the achievement of particular discharge levels
from agricultural land.
Every effort has been made to provide correct, complete, and up-to-date pest management information for New York State at the time this publication was released for printing
(June 2014). Changes in pesticide registrations, regulations, and guidelines occurring after publication are available in county Cornell Cooperative Extension offices or from the
Pesticide Management Education Program web site (pmep.cce.cornell.edu/ ). Trade names used herein are for convenience only. No endorsement of products in intended, nor is
criticism of unnamed products implied.
This guide is not a substitute for pesticide labeling. Always read the product label before applying any pesticide.
Updates and additional information for this guide are available at www.nysipm.cornell.edu/organic_guide/. Please submit comments or suggested changes for these guides to
[email protected].
This guide is published by the New York State Integrated Pest Management Program, which is funded through Cornell University, Cornell Cooperative Extension, the
New York State Department of Agriculture and Markets, the New York State Department of Environmental Conservation, and USDA-NIFA. Cornell Cooperative
Extension provides equal program and employment opportunities. NYS IPM Publication number 226, May 2013. http://www.nysipm.cornell.edu/organic_guide/.
ORGANIC GRAPE PRODUCTION

INTRODUCTION ___________________________________________________________________________________________ 1
1. GENERAL ORGANIC MANAGEMENT PRACTICES _____________________________________________________________ 1
1.1 Organic Certification _________________________________________________________________________________ 1
1.2 Organic Farm Plan___________________________________________________________________________________ 1
2. SOIL HEALTH _________________________________________________________________________________________ 2
3. COVER CROPS ________________________________________________________________________________________ 2
3.1 Goals and Timing for Cover Crops ______________________________________________________________________ 2
3.2 Legumes __________________________________________________________________________________________ 4
3.3 Non-legumes _______________________________________________________________________________________ 4
3.4 Mulching __________________________________________________________________________________________ 4
4. SITE SELECTION ________________________________________________________________________________________ 5
4.1 Organic Certification Site Requirements _________________________________________________________________ 5
4.2 Soil and Air Drainage and Soil Depth ____________________________________________________________________ 5
4.3 Soil Testing ________________________________________________________________________________________ 6
5. VARIETY SELECTION ____________________________________________________________________________________ 6
6. VINEYARD NUTRIENT MANAGEMENT _____________________________________________________________________ 7
6.1 FertilityVine Size, Vigor, and Demand _________________________________________________________________ 7
6.2 Managing Fertility ___________________________________________________________________________________ 8
6.3 Preparing an Organic Nitrogen Budget _________________________________________________________________ 10
6.4 Organic Fertilizers __________________________________________________________________________________ 11
6.5 Rootstocks ________________________________________________________________________________________ 12
7. ORGANIC VINEYARD IPM _______________________________________________________________________________ 12
7.1 Developing a Vineyard IPM Strategy ___________________________________________________________________ 12
7.2 Pesticides Labeled for use in Organic Grape Production ___________________________________________________ 13
7.3 Pesticide Regulatory Considerations ___________________________________________________________________ 13
7.4 Optimizing Pesticide Effectiveness ____________________________________________________________________ 14
7.5 Disease Management _______________________________________________________________________________ 14
7.6 Diseases of Primary Concern __________________________________________________________________________ 2
7.7 Other Diseases of Note ______________________________________________________________________________ 17
7.8 Insect and Mite Management ________________________________________________________________________ 22
7.9 Insects and Mites of Primary Concern __________________________________________________________________ 22
7.10 Minor and Sporadic Insect Pests _____________________________________________________________________ 30
7.11 Weed Management _______________________________________________________________________________ 40
7.12 Wildlife Management ______________________________________________________________________________ 41
7.13 Harvest & Nuisance Pests ___________________________________________________________________________ 43
8. FOOD SAFETY ________________________________________________________________________________________ 43
9. SPRAYER TECHNOLOGY ________________________________________________________________________________ 44
9.1 Spraying Small, Organic Vineyards: ____________________________________________________________________ 44
9.2 Selecting a Small Sprayer for the Small, Organic Vineyard __________________________________________________ 46
10. PESTICIDES MENTIONED IN THIS PUBLICATION ____________________________________________________________ 48
11. REFERENCES AND RESOURCES _________________________________________________________________________ 50
INTRODUCTION
This guide for organic grape production is an outline of cultural and pest management practices and includes topics that have an
impact on improving plant health and reducing pest problems. The guide is divided into sections, but the interrelated quality of
organic cropping systems makes each section relevant to the others.
More research on growing perennial crops organically is needed, especially in the area of pest management. This guide attempts
to compile the most current information available, but acknowledges that effective means of organic control are not available for
many pests. Future revisions to this guide will incorporate new information providing organic growers with a complete set of
useful practices to help them achieve success.
This guide uses the term Integrated Pest Management (IPM), which like organic production, emphasizes cultural, biological, and
mechanical practices to minimize pest outbreaks. With limited pest control products available for use in many organic
production systems, an integrated approach to pest management is essential. IPM techniques such as identifying and assessing
pest populations, keeping accurate pest history records, selecting the proper site, and preventing pest outbreaks through use of
crop rotation, resistant varieties and biological controls are important to producing a high quality crop.
1. GENERAL ORGANIC MANAGEMENT PRACTICES

1.1 Organic Certification
Who needs to be certified?
Operations or portions of operations that produce or handle agricultural products that are intended to be sold, labeled, or
represented as "100 percent organic," "organic," or "made with organic ingredients" or food group(s). Wines and juices sold as
organic have a separate certification process than the crop; when used as an organic ingredient, the processing steps have not
been certified.
Farming operations that gross more than $5,000 per year in organic products and want to use the organic label must be certified
by a USDA National Organic Program (NOP) accredited certifying agency. The choice of certifier may be dictated by the
processor or by the target market. A list of accredited certifiers operating in New York can be found on the New York State
Department of Agriculture and Markets Organic Farming Development/Assistance web page. See more certification details in
this guide under Section 3.1, Organic Certification Site Requirements.
Who does NOT need to be certified?
Producers and handling (processing) operations that sell less than $5,000 a year in organic agricultural products do not need to be
certified. Although exempt from certification, these producers and handlers must abide by the national standards for organic
products and may label their products as organic. Handlers, including final retailers, that: do not process or repackage products;
only handle products with less than 70 percent organic ingredients; process or prepare, on the premises of the establishment, raw
and ready-to-eat food labeled organic; choose to use the word organic only on the information panel; and handle products that
are packaged or otherwise enclosed in a container prior to being received by the operation and remain in the same package.
More information can be found at the National Organic Program USDA Agricultural Marketing Service website.
1.2 Organic Farm Plan
An organic farm plan is central to the certification process. The farm plan describes production, handling, and record-keeping
systems, and demonstrates to certifiers an understanding of organic practices for a specific crop. The process of developing the
plan can be very valuable in terms of anticipating potential issues and challenges, and fosters thinking of the farm as a whole
system. Soil, nutrient, pest, and weed management are all interrelated on organic farms and must be managed in concert for
success. Certifying organizations may be able to provide a template for the farm plan. The following description of the farm
plan is from the NOP web site:
The Organic Food Production Act of 1990 (OFPA or Act) requires that all crop, wild crop, livestock, and handling operations requiring certification
submit an organic system plan to their certifying agent and, where applicable, the State Organic Program (SOP). The organic system plan is a detailed
description of how an operation will achieve, document, and sustain compliance with all applicable provisions in the OFPA and these regulations. The
certifying agent must concur that the proposed organic system plan fulfills the requirements of subpart C, and any subsequent modification of the organic
plan by the producer or handler must receive the approval of the certifying agent.
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Find more details at the USDA Agricultural Marketing Services National Organic Program website. The National Sustainable
Agriculture Information Service, (formerly ATTRA), has produced a guide to organic certification that includes templates for
developing an organic farm plan. The Rodale Institute has also developed resources for transitioning to organic and developing
an organic farm plan.
It is important to note that the USDA National Organic Program requires that applicants for certification must keep accurate
post-certification records for 5 years concerning the production, harvesting, and handling of agricultural products that are to be
sold as organic. These records must document that the operation is in compliance with the regulations and verify the information
provided to the certifying agent. Access to these records must be provided to authorized representatives of USDA, including the
certifying agent.
An excellent companion resource available for growers looking into developing a farm plan is the VineBalance, New York States
Sustainable Viticulture Program, the VineBalance Grower Self-Assessment Workbook and VineBalance newsletter series.
2. SOIL HEALTH
Healthy soil is the basis of organic farming. Regular additions of organic matter in the form of cover crops, compost, or manure
create a soil that is biologically active, with good structure and capacity to hold nutrients and water (any raw manure applications
should occur at least 120 days before harvest). Decomposing plant materials will support a diverse pool of microbes, including
those that break down organic matter into plant-available nutrients as well as others that compete with plant pathogens in the soil
and on the root surface. The practice of crop rotation to promote a healthy soil should be done in the one or two years prior to
vineyard establishment or is limited to row middles in a perennial crop such as grapes. Organic growers must attend to the
connection between soil, nutrients, pests, and weeds to succeed. An excellent resource for additional information on soils and
soil health is Building Soils for Better Crops, 3rd edition, by Fred Magdoff and Harold Van Es, 2010, available from SARE,
Sustainable Agriculture Research and Education, www.sare.org/publications/soils.htm. For more information, refer to the
Cornell Soil Health website.
3. COVER CROPS
Cover crops are grown for their valuable effect on soil properties, such as organic matter, and, in grapes, on their ability to
provide nutrients to the vine, control weeds between the rows, prevent erosion on vineyard slopes and to assist in the
manipulation of soil moisture. They can also improve water infiltration into the soil, maintain populations of beneficial fungi, and
may help control insects, diseases and nematodes. To be effective, cover crops should be treated as any other valuable crop on
the farm, with their cultural requirements carefully considered including susceptibility, tolerance, or antagonism to root pathogens
and other pests; life cycle; and mowing/incorporation methods. See Table 3.1 for more information on specific non-leguminous
cover crops.
A certified organic farmer is required to plant certified organic cover crop seed. If, after contacting at least three suppliers, organic
seed is not available, then the certifier may allow conventional seed to be used. Suppliers should provide a purity test for cover
crop seed. Always inspect the seed for contamination with weed seeds and return if it is not clean. Cover crop seed is a
common route for introduction of new weed species onto farms.
3.1 Goals and Timing for Cover Crops
Cover crops play an important role in a vineyard, especially during the years prior to planting through improvement of soil
organic matter, breaking up of compaction layers, erosion control and suppression or elimination of weeds. Cover crops can also
be used to manage vine vigor in established vineyards. Goals should be established for choosing a cover crop; for example, the
crop can add nitrogen, smother weeds, or increase equipment mobility. The cover crop might best achieve some of these goals if
it is in place for an entire growing season prior to vineyard establishment.
Cover crops planted in late summer will suppress annual weed growth, improve soil texture, provide organic matter, and may
increase soil nitrogen. The cover crop can be incorporated in late fall or in the spring before planting. Certain cover crops
(marigold, sudangrass) will either suppress or resist nematode populations. These should be considered where fumigation is not
an option. See Tables 3.1 and 3.2. In addition to producing large amounts of biomass that out-compete other plant species,
some cover crops (annual rye, ryegrass) can inhibit weed growth through allelopathy, the chemical inhibition of one plant species
by another. Rye provides allelopathic suppression of weeds when used as a cover crop, and when crop residues are retained as
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mulch. Rye residues retained on the soil surface release chemicals that inhibit germination and seedling growth of many grass
and broadleaf weed species. Retention of residue on the soil surface can be accomplished by mowing after seed head formation.
COMMENTS
SOIL TYPE
PREFERENCE
PREFERENCE
6-8
NI
5.3-6.8
Loam
to clay
Buckwheat
Late
springsummer
Summer
annual
NFT
7-8
5.0-7.0
Most
35-134 +Rapid grower (warm season)

+Good catch or smother crop
+Good short-term soil improver for
poor soils
Cereal Rye
Augustearly
October
Winter
annual
5.0-7.0
Sandy
to clay
loams
60-200 +Most cold-tolerant cover crop

+Excellent allelopathic weed
control
+Good catch crop
+Rapid germination & growth
+Temporary N tie-up when turned
under
3-5
7-9
7-8
5.3-7.5
(red)
5.0-6.0
(hard)
Most
16-100 +Very good low-maintenance

permanent cover, especially in
infertile, acid, droughty &/or shady
sites
5.0-6.5
Silt &
clay
loams
110
+Rapid growth
+Ideal quick cover and nurse crop
Fine Fescues
Mid March- Long-lived

perennial
mid May
OR
late Aug.late Sept.
PH
--TOLERANCES--
SEEDING
(LB/A)
Annual /
Biennial
SHADE
COLD
HARDINESS
ZONE
HEAT
April
OR
late Aug.early
Sept.
DATES
Brassicas
e.g.
mustards,
rapeseed
SPECIES
PLANTING
LIFE CYCLE
DROUGHT
Table 3.1. Non-leguminous Cover Crops: Cultural Requirements and Crop Benefits
5-12
+Good dual purpose cover &

forage
+Establishes quickly in cool
weather
+Biofumigant properties
Oats
Mid Septearly
October
Summer
annual
Ryegrasses
Augustearly
Sept.
Winter
annual
(AR)/
Short-lived
perennial
(PR)
6
(AR)
4
(PR)
7
(AR)
5
(PR)
6.0-7.0
Most
14-35
+Temporary N tie-up when turned

under
+Rapid growth
+Good catch crop
+Heavy N & moisture users
SorghumSudangrass
Late
springsummer
Summer
Annual
NFT
NI
Near
neutral
NI
10-36
+Tremendous biomass producers

in hot weather
+Good catch or smother crop
+Biofumigant properties
NI-No Information, NFT-No Frost Tolerance. Drought, Heat, Shade Tolerance Ratings: 1-2=low, 3-5=moderate, 6-8=high, 9-10=very high. AR=Annual Rye,
PR=Perennial Rye. Reprinted with permission from M. Sarrantonio. 1994. Northeast Cover Crop Handbook.
2014
Use of cover crops in the row middles after vineyard

establishment can have both beneficial and detrimental
impacts so the choice of cover crop should be carefully
considered. Care should be taken in the selection of a cover
crop in established vineyards to minimize the competition for
water and nutrients during the critical 30-day post bloom
period. In a four-year study in Western New York, mowing an
orchardgrass sod several times during the growing season only
slightly reduced the competition from the cover crop, as
compared with an unmown sod.
Table 3.2. Suitable cover crops to grow the year

before planting grapes
Cover crop
Last day to plant
Seeding rate (lb/a)
Winter Rye
October 1
80-100
September 15
60-100
Wheat
September 15
80-100
Vetch
September 1
30-40
Ryegrass
August 15
15
August 15
75-100
Sweet Clover
August 15
20
Red clover
August 15
10-20
August 1
75
July 1
5-10
July 1
50-90
Oats
Barley
Buckwheat
Marigold
Sudangrass
a
See Cornells online decision tool to match goals, season, and

cover crop. Although written for vegetable growers it has
comprehensive information on various cover crops. Another
resource for determining the best cover crop for your situation
is the Northeast Cover Crop Handbook, by Marianne Sarrantonio.
Will winter-kill.
Allowing cover crop residue to remain on the soil surface might make it easier to fit into a crop rotation and will help to conserve
soil water. Keep in mind that some of the nitrogen contained in the residue will be lost to the atmosphere, and total organic
matter added to the soil will be reduced. Turning under the cover crop will speed up decomposition and nitrogen release from
the crop residue.
3.2 Legumes
There has been little research done with legume cover crops in Northeastern United States vineyards. Legumes are looked to as
a potential nitrogen source, but work at the Fredonia Vineyard Lab, Cornell University, found that row middle legumes
competed more for water with the vines than the vines benefitted from the increased nitrogen availability. Row middles planted
to either crown vetch or clover resulted in lower total yield when compared to vines where row middles were cultivated or
managed using conventional herbicides. This was especially true in dry years and the effect was lessened or eliminated in wet
years. A review of this work can be found in Organic Grape and Wine Production Symposium, 3rd N.J. Shaulis Symposium.
Legumes such as red clover and hairy vetch will often benefit from having a nurse crop planted simultaneously, usually a small
cereal grain such as wheat or rye. These nurse crops establish faster than legumes and provide soil stability and reduce weed
pressure during establishment, and provide support for the newly growing legumes before winter. To receive the full nitrogen
benefit from planting legumes, they need to be incorporated into the soil just as they start to bloom, which is usually in late
spring. (Source: Bjorkman, T. Cover Crops for Vegetable Growers).
3.3 Non-legumes
Buckwheat, rye grass, permanent sod, and natural vegetation can be used as groundcover, depending on the goals that have been
established for the row middles.
3.4 Mulching
While technically not a cover crop, use of straw or hay mulch in the vineyard row middles is another option for suppression of
weed growth and is an excellent method of water conservation and increasing the soil organic matter. For mulch to be an
effective weed management tool it must be applied at a much heavier rate than is needed if only water conservation or improving
soil organic matter is desired. In two experiments conducted in Western New York, straw or hay mulch was applied at
approximately 5 tons per acre per year in order to provide effective weed control. Hay mulch is typically applied using round
bales, which can be rolled out between vineyard rows. Growers have developed simple implements that attach to their tractors
to hold these large bales, making the job of applying the mulch much easier. Financial assistance may be available from your
countys Soil and Water Conservation District office to help pay for mulch. See section 7.9 for more information on weed
management. Organic mulch is typically not used under the row as it can create a more suitable environment for rodents which
may feed upon and damage the vines.
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4. SITE SELECTION
For organic grape production, the importance of proper site selection cannot be over-emphasized. Grapes are a perennial crop,
meaning decisions made on site selection and improvement prior to planting will impact all aspects of production for years to
come. Once a vineyard is planted it is very difficult to make major changes to improve soil and air drainage, or to soil tilth, pH,
or nutrient status. Improving soil structure or eliminating soil compaction layers in an established vineyard rarely proves
successful. Consider that an ideal vineyard soil should have three feet or more of rooting depth and be well drained and conduct
needed site improvements prior to vineyard establishment.
Weather plays a critical role in vineyard site selection, as well. The macroclimate, mesoclimate and microclimate of a vineyard site
play important roles in variety selection and potential profitability. Of particular importance are the length of the growing season,
growing season heat accumulation, potential for spring frosts and winter minimum temperatures. More detailed information on
the site selection information presented here also can be found in the Wine Grape Production Guide for Eastern North America,
NRAES -145.
A web-based, interactive site selection tool, the New York Vineyard Site Evaluation System, uses specific climate information with a
3 kilometer resolution, based on 30 years of weather data, to determine the suitability of your site for different grape varieties.
The map-based system integrates information on climate, topography, soils, and winter low temperatures to evaluate what areas
may be suitable, marginally suitable, or unsuitable for Vinifera, Labrusca, hybrid, or cold-hardy 'Minnesota' varieties across the
state.
4.1 Organic Certification Site Requirements
The National Organic Program has requirements that affect site selection. Fields must not have been treated with prohibited
products for three years prior to harvest of the certified organic crop. If a certified organic grower is replanting, the mandatory 1year crop rotation out of grapes doesnt apply because harvest is 5 years in the future. However, a 3-4 year rotation has the
potential to aid in breaking certain pest and disease cycles. For growers planting a new field, adequate buffer zones must exist
between certified organic and conventionally grown crops to prevent drift of prohibited materials onto certified organic crops.
The buffer zones must be either a barrier (diversion ditch or dense hedgerow) or an area of sufficient size and distance. The
buffer zone needed will vary depending on equipment used on adjacent non-certified land. For example, use of high-pressure
spray equipment or aerial pesticide applications in adjacent fields will increase the buffer zone size. Check with your certifier for
site-specific buffer requirements. Buffer zone sizes commonly range from 20 to 250 ft, depending on adjacent field practices.
Buffers can include windbreaks and living barriers such as a dense hedgerow. A dense hedgerow less than 50 ft wide may offer
better protection from contamination than a 50-ft-wide open buffer zone. The National Organic Farmers Association of New
York (NOFA NY) organic certification guidance manual states, If the buffer is planted to the same crop as the field,
documentation of what is done with the non-certified buffer crop is required. If harvested, non-certified harvest records and
equipment cleanout logs should be maintained. Crops grown in the buffer zone may not be marketed as certified organic, or
used for feed or bedding for certified organic livestock or dairy cattle.
4.2 Soil and Air Drainage and Soil Depth
Grapes need good internal soil drainage to grow. Wet soils restrict root growth and respiration, resulting in weak growth,
reduced yields and small vine size. Coarse-textured and gravelly soils have excellent soil drainage, but heavier soils, or soils with
perched water tables often need drainage tiles to remove excess water and improve internal soil drainage. Drainage tile is best
installed before planting. Where possible, tile layout should be coordinated with vineyard design, so that tile lines run parallel to
rows. Local soil and water conservation districts and private tiling contractors can provide technical assistance in designing a
drainage plan, but keep in mind that many base their designs on annual row crops. Vineyards often require more intensive
drainage than row crops, particularly in clay soils, where it may be necessary and cost-effective to run lateral tile lines every
second or fourth row.
Air drainage is an important consideration in choosing a vineyard site. Cold air, like water, runs downhill, and collects in low
areas or areas where trees or hedgerows obstruct airflow. These 'frost pockets' increase the risk of both mid-winter cold injury
and spring or fall frosts. Selecting a site with a gentle slope and good air drainage will reduce the risk of cold or frost injury.
Good air drainage will also promote faster drying of foliage which will reduce the duration and frequency of disease infection
periods. Good air drainage is essential to an organic disease management strategy.
Although grapes can be grown on a wide variety of soils, shallow soils have less water holding capacity and will limit root
development, resulting in small vines with smaller crops. Rooting depth of 2.5 feet or more is considered important for adequate
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vine growth and cropping levels. Digging test soil pits can help you evaluate potential rooting depth and drainage issues and
evaluate what measures to take to address soil management issues before planting.
4.3 Soil Testing
Knowing all you can about the soil of a potential vineyard site will allow for better management decisions prior to planting. Soil
testing is recommended to provide information on pH, availability of major and minor nutrients, organic matter and cation
exchange capacity. A pH of 5.5 to 6.0 is suggested for Labrusca grapes and 6.0 to 6.5 is suggested for hybrids and Vinifera
varieties. A Cornell Soil Health Test prior to planting will provide a comprehensive picture of soil condition, and includes
nutrient analysis plus physical and biological analyses of the soil. See Table 6.2 for soil and tissue testing laboratories and refer to
section 6, Vineyard and Nutrient Management, for more information.
5. VARIETY SELECTION
The market destination, bulk juice or wine, premium wine, or table grape is one of the primary factors when making the decision
on which variety to plant no matter what management strategy is chosen. Another consideration is whether you are considering
conversion of an existing vineyard planting or are planting a new vineyard. In organic grape production the varietys relative
resistance or susceptibility to fungal diseases is vital because of the limited number of organic fungicides that are available for
vineyard disease management, the potential negative impacts of repeatedly applying copper and sulfur, and the potential for
complete crop loss if the primary diseases of grapes are not controlled. The susceptibility to black rot (see Disease Management,
section 7.6) should be one of the major considerations when choosing a variety to grow organically.
Varieties vary widely in their susceptibility to fungal diseases and in their sensitivity to sulfur and copper fungicides that are used
to control the disease. Table 7.1, Relative disease susceptibility and sensitivity to sulfur and copper among grape varieties, lists the relative
disease susceptibility of many of the grape varieties grown in the Northeast. It is generally understood that Concord and Niagara
(American or Labrusca varieties) are susceptible to a much smaller complex of diseases than are most Vinifera varieties. Even
when powdery mildew is actively growing on Labrusca varieties, the fruit are often more resistant and the leaves are tolerant to
the effects of the disease. Hybrid grapes, on the other hand, were often developed to combine disease resistance with good wine
quality. They descend from a large number of native American species hybridized with Vinifera grapes, and their disease
resistance varies greatly from variety to variety and from disease to disease. Since Labrusca grapes co-evolved with many of the
diseases of importance in the Northeast, it should be no surprise that the fungicide programs for Labrusca and hybrid varieties
are generally less intensive than those required for Vinifera varieties. Because copper and sulfur are key fungicides in an organic
disease management program, prior to choosing a variety, know its sensitivity to injury from either one.
Varieties which have the best potential for organic production across New York State, based primarily on resistance to black rot,
bunch rot, and low sensitivity to copper, include:
Labrusca Grapes
Concord
Vinifera Grapes
None
Hybrid Grapes
Cayuga White
Corot noir
Noiret
Traminette
Table Grapes
None
This is not an inclusive list and does not represent all varieties that are, or have been grown organically in New York State.
Ratings for best potential for organic production are based primarily on resistance to black rot, bunch rot and low sensitivity to
copper. However, if other varieties are considered, the importance of site, canopy management, sanitation and the selection of
proper fungicides and application procedures will increase in accordance to the varietys susceptibility to the complex of diseases.
Organic grape growing is challenging in the Northeast climate, and the presence of disease may reduce the maximal level of
winter hardiness and could lead to increased bud and/or vine mortality due to winter injury. An excellent resource on the factors
involved in cold hardiness and winter injury, as well as the management practices to reduce the risk of winter injury, can be found
in Winter Injury to Grapevines and Methods of Protection, Michigan State University Bulletin E2930.
2014
Researchers at Cornell University are developing new hybrid varieties with highly elevated levels of resistance to powdery mildew,
downy mildew and black rot. Testing is taking place under no-spray conditions, and new breeding program selections are now
being sent to cooperating researchers to confirm observations of disease resistance in additional locations. These new selections
show great promise in expanding the spectrum of quality varieties that may be more suitable for organic production methods.
Information on the process of creating these new selections as well as complete information on grape varieties for cool climates
can be found at the Cornell-Geneva Grapevine Breeding and Genetics Program website.
Growers must also consider where they obtain their planting stock. According to USDA-NOP regulation 205.202, the
producer must use organically grown seeds, annual seedlings, and planting stock. The producer may use untreated nonorganic
seeds and planting stock when equivalent organic varieties are not commercially available, except that organic seed must be used
for the production of edible sprouts. Seed and planting stock treated with substances that appear on the National List may be
used when an organically produced or untreated variety is not commercially available. Planting stock used to produce a perennial
crop may be sold as organically produced planting stock after it has been maintained under a system of organic management for
at least 1 year. Seeds, annual seedlings, and planting stock treated with prohibited substances may be used to produce an organic
crop when the application of the substance is a requirement of Federal or State phytosanitary regulations. With the limited
availability of organically certified vines, growers will likely be able justify the use of non-organic sources to their certifying
agency.
6. VINEYARD NUTRIENT MANAGEMENT

To produce a healthy crop, soluble nutrients must be available from the soil in amounts that meet the minimum requirements for
the whole plant. The challenge in organic systems is balancing soil fertility to supply required plant nutrients at a time and at
sufficient levels to support healthy plant growth. Restrictions in any one of the needed nutrients will slow growth and can reduce
crop quality and yields.
Organic growers often speak of feeding the soil rather than feeding the plant. A more accurate statement is that organic growers
focus their fertility program on feeding soil microorganisms rather than the plant. Soil microbes decompose organic matter to
release nutrients and convert organic matter to more stable forms such as humus. This breakdown of soil organic matter occurs
throughout the growing season, depending on soil temperatures, water availability and soil quality. The released nutrients are
then held on soil particles or humus making them available to crops or cover crops for plant growth. Amending soils with
compost, cover crops, or crop residues also provides a food source for soil microorganisms and when turned into the soil, starts
the nutrient cycle again.
In vineyards, the key considerations when managing vine nutrition organically include filling the trellis without promoting excess
vine vigor, meeting crop demand, managing soil pH to optimize the potassium and magnesium balance, understanding carbon to
nitrogen ratios in compost, and selecting appropriate rootstocks.
6.1 FertilityVine Size, Vigor, and Demand
In vineyards, the goal is to optimize resource use efficiency (land, water, nutrients) to maximize light interception and minimize
internal canopy shading. Weak vines with undersized canopies will intercept insufficient available sunlight to ripen the fruit in the
current season or to develop buds for the next season. Conversely, over-stimulated vines with excessively large canopies have
low water use efficiency and shade the fruit zone, leading to lower fruit quality. Canopy size is strongly influenced by soil water
and nutrient availability and the ability of the vine root system to take up water and nutrients. Therefore, organic vineyards
should strive to balance soil nutrient availabilityorganic matter content, cation exchange capacity, soil pH, and microbial
activitywith vine canopy growth and vineyard goals. Grapevine rootstocks differ in their ability to take up water and nutrients
and can be used in an organic management program to help achieve desired vine canopy growth, see section 6.5 for information
on rootstocks.
Research has indicated that the fertilization needs of grapes can vary greatly depending on whether you are growing Labrusca
grapes for juice, hybrids for the bulk wine market, or Vinifera for the premium wine market. Vine nutrient demand is greatest
during green shoot and fruit development from about two weeks pre-bloom until veraison. Overall vine size (vegetative growth)
and fruit yield are the deciding factors in the need for nutrients during the growing season. Juice and bulk wine vineyards tend to
be cropped at a higher level and therefore tend to have a higher nutrient demand than lower cropped premium wine grape
vineyards.
2014
The primary challenge in organic systems is synchronizing nutrient release from organic sources, particularly nitrogen, with crop
requirements. In cool soils, microorganisms are less active, and nutrient release may be too slow to meet the crop needs. Once
the soil warms, nutrient release may exceed crop needs. In a long-term organic nutrient management approach, most of the
required crop nutrients would be in place as organic matter before the growing season starts. Nutrients needed by the crop in the
early season can be supplemented by highly soluble organic amendments such as poultry manure composts or organically
approved bagged fertilizer products (e.g. Chilean nitrate). These products can be expensive, so are most efficiently used if
banded. Be sure to review National Organic Program rules that govern use of Chilean nitrate and confirm the practice with your
organic certifier prior to field application.
Table 6.1. Annual Nutrient Demand of High-Yielding Concord Vines

Annual Nutrient
Annual Soil
Demand
Nutrient Carryover
Nutrient Demand
Nutrient
(lbs/Acre)
in Vines (lbs/Acre)
(lbs/Acre)
N (nitrogen)
160.1
106.7
53.4
K (potassium)
117.8
67.6
50.2
Ca (calcium)
118.2
75.7
42.5
P (phosphorus)
17.9
11.1
6.8
Mg (magnesium)
17.1
11.4
5.7
S (sulfur)
12.8
8.7
4.1
Na (sodium)
4.2
2.6
1.6
Al (aluminum)
3.9
2.4
1.5
Fe (iron)
4.0
2.5
1.5
Mn (manganese)
3.7
2.4
1.3
Zn (zinc)
1.5
1.2
0.3
B (boron)
0.2
0.1
0.1
Cu (copper)
0.2
0.1
0.1
6.2 Managing Fertility

Regular soil testing and petiole
testing will help monitor nutrient
levels. Choose a reputable
nutrient testing lab (see Table 6.2)
and use it consistently to avoid
discrepancies caused by different
extraction methods. It is
recommended that regular petiole
testing be incorporated into a
fertility management program with
soil testing to assist in determining
the vines nutrient status and to
make sure that what is in the soil is
making it into the vines in the
proper amounts. It is
recommended that soil and petiole
tests be completed in each block a
minimum of every three years.
Petiole testing is especially crucial
in getting the information needed
to make management decisions in
problem areas of the vineyard and
should be used on a more
frequent basis, if needed.
Table 6.2. Nutrient Testing Laboratories

TESTING LABORATORY
WEB URL
SOIL LEAF COMPOST/MANURE FORAGE
Agro-One (Cornell Recommendations)
www.dairyone.com/AgroOne/
Agri Analysis, Inc.
www.agrianalysis.com/
A&L Eastern Agricultural Laboratories, Inc.
www.al-labs-eastern.com/
Cornell Soil Health (Cornell Recommendations) soilhealth.cals.cornell.edu/
Penn State Agricultural Analytical Services Lab. www.aasl.psu.edu/

University of Massachusetts
University of Maine
http://www.umass.edu/soiltest/
anlab.umesci.maine.edu/
Maintaining a soil pH of 5.5 to 6.0 is suggested for Labrusca grapes and 6.0 to 6.5 is suggested for hybrids and Vinifera varieties
to maximize the availability of nutrients. It is important to have the soil pH between 5.5 and 6.5 to balance potassium (K) and
magnesium (Mg) availability with crop demand. Below 5.5, there is aluminum toxicity, cation imbalance, and lower biological
activity (lower N release). Above 6.5, excessive calcium and Mg can inhibit K uptake and lead to K deficiency. However, this
8
2014
situation is more evident in high producing vineyards because of the high K demand by the fruit. This should be true for most
grape varieties but is usually only documented in Concord because economics push for high yields. There is usually a
conservative range of ideal pH between 5.8 and 6.2 for vineyard soils.
Table 6.3 gives the target values for soil, bloom petiole, and veraison petiole analysis results for grape production in the
Northeast. Regular soil testing helps monitor nutrient levels, in particular phosphorus (P) and potassium (K). The source of these
nutrients depends on soil type and historic soil management. Some soils are naturally high in P and K, or have a history of
manure applications that have resulted in elevated levels. As described above, additional plant available nutrients are supplied by
decomposed soil organic matter or through specific soluble nutrient amendments applied during the growing season in
organically managed systems. Many types of organic fertilizers are available to supplement the nutrients supplied by the soil.
ALWAYS check with your certifier before using any product to be sure it is approved.
Table 6.3. Sufficiency ranges for nutrient concentrations in vineyard soil and petiole analyses
Nutrient
Total Nitrogen
Phosphorus
Potassium
Calcium
Magnesium
Boron
Iron
Manganese
Copper
Zinc
Molybdenum
Aluminum
Organic Matter
pH for Labrusca
pH for hybrids
pH for Vinifera
Symbol
N
P
K
Ca
Mg
B
Fe
Mn
Cu
Zn
Mo
Al
Target values (ppm, unless otherwise noted)

1
Soil Nutrients
Bloom Petiole
Late-Summer Petiole
a
1.2-2.2%
0.8-1.2%
20-50
0.17-0.30%
0.14-0.30%
75-100
1.5-2.5%
1.2-2.0%
b
500-2,000
1.0-3.0%
1.0-2.0%
100-250
0.3-0.5%
0.35-0.75%
0.3-2.0
25-50
25-50
20
30-100
30-100
20
25-,000
100-1,500
0.5
5-15
5-15
2
30-60
30-60
c
0.5
0.5
b
< 100
3-5%
5.5
6.0
6.5
Adapted from: Bates and Wolf (2008) Vineyard Nutrient Management. In: Wine Grape Production Guide for Eastern North America. T. Wolf (ed.).
Natural Resource, Agriculture, and Engineering Service. Ithaca, NY.
Note: ppm is parts per million.
1
(70100 days after bloom)
a
Soil nitrogen is not normally evaluated for vineyards in eastern North America.
b
Calcium level is normally adequate when pH is in the proper range for the grape variety. The same is true for aluminum.
c
Adequacy of soil molybdenum for grapevines is uncertain.
The carbon to nitrogen (C/N) ratio in compost can provide a guide for nitrogen release into the soil solution. When a
decomposing material has a low C/N ratio (a lot of nitrogen) microbes release the excess nitrogen into the soil solution. When a
decomposing material has a high C/N ratio (very little nitrogen) microbes will immobilize nitrogen through assimilation until the
decomposition process lowers the C/N ratio. Immobilization of nitrogen for high C/N ratio organic matter decomposition can
lead to vine nitrogen deficiency. The rule of thumb is that if the C/N ratio is lower than 20 or the materials nitrogen content is
above 2.5%, nitrogen will be released. If the C/N ratio is above 20, nitrogen will be immobilized until sufficient decomposition
has taken place.
Develop a plan for estimating the amount of nutrients that will be released from soil organic matter, cover crops, compost, and
manure. A strategy for doing this is outlined in section 6.3. Submit soil samples for a Cornell Soil Health Test. This test includes
an estimate of nitrogen mineralization rate, which indicates the potential release of N from soil organic matter. Test results will
provide feedback on how the soil sample compares to other New York soils. The results can also be useful for monitoring
changes in nitrogen mineralization rate over time and the transition to organic production.
2014
6.3 Preparing an Organic Nitrogen Budget

Management of N, and insuring adequate supply at the times of crop need, requires some planning. Prepare an Organic
Nitrogen Budget to estimate the amount of N released by various organic amendments as well as native soil organic matter.
Compost and manure should be tested for nutrient content at an analytical lab, and cover crops can be tested at a forage testing
lab (Table 6.2). Knowing these values will help evaluate if the budget plan is providing appropriate amounts of N during the
season. Examples of manures and their nutrient content are shown in Table 6.4.
Using the values from your soil test, estimate that 20 lbs. of nitrogen will be released from each percent organic matter in the soil.
From the test of total N in any manure applied, estimate that 50% is available in the first year, and then 50% of the remaining is
released in each of the next two years. So, for an application rate of 100 lbs. of N as manure, in year one 50 lbs. would be
available, 25 lbs. in year 2, and 12.5 lbs. in year 3. Remember to check with your certifier on the days-to-harvest interval when
using raw manure and allow a minimum of 120 days between application and harvesting. To prevent run-off, do not apply raw
manure to bare ground in established vineyards.
Table 6.4. Estimated Nutrient Content of Common Animal Manures
N
P2O5
K2O
NUTRIENT CONTENT LB/TON
N1
N2
P2O5
K2O
AVAILABLE NUTRIENTS LB/TON IN FIRST SEASON
Dairy (with bedding)
10
Horse (with bedding)
14
14
13
Poultry (with litter)
56
45
34
45
16
36
31
Compost (from dairy manure)
12
12
26
10
23
Composted poultry manure
17
39
23
31
21
80
104
48
40
40
83
43
10
Pelleted poultry manure

Swine (no bedding)
NUTRIENT CONTENT LB/1000 GAL.
AVAILABLE NUTRIENTS LB/1000 GAL FIRST SEASON
Swine finishing (liquid)
50
55
25
25*
20+
44
23
Dairy (liquid)
28
13
25
14*
11+
10
23
N1 is the total N available for plant uptake when manure is incorporated within 12 hours of application,
2
N2 is the total N available for plant uptake when manure is incorporated after 7 days.
3
Pelletized poultry manure compost. Available in New York from Krehers.
* injected, + incorporated.
Adapted from Using Manure and Compost as Nutrient Sources for Fruit and Vegetable Crops by Carl Rosen and Peter Bierman and Penn State Agronomy
Guide 2007-8.
Estimate that between 10% and 25% of the N contained in compost will be available the first year. It is important to test each
new mix of compost for actual amounts of the different nutrients available. Compost maturity will influence how much N is
available. If the material is immature, more of the N may be available to the crop in the first year. A word of caution: Using
compost to provide for a crops nutrient needs is not generally a financially viable strategy. The total volume, trucking, and
application can be very expensive for the units of N available to the crop. Most stable composts should be considered as soil
conditioners, improving soil health, microbial diversity, tilth, and nutrient retaining capacity. Also keep in mind that manurebased composts are potentially high in salts that could become a problem if used yearly. Request a measure of electrical
conductivity when compost is submitted for testing. This will provide the level of salts present in the finished product.
Add together the various N values from these different organic sources to estimate the N supplying potential of the soil. There is
no guarantee that these amounts will actually be available in the season, since soil temperatures, water, and crop physiology all
impact the release and uptake of these soil nutrients. If early in the organic transition, a grower may consider increasing the N
budget supply by 25%, to help reduce some of the risk of N being limiting to the crop. Remember that with a long-term
approach to organic soil fertility, the N mineralization rates of the soil will increase. This means that more N will be available
from organic amendments because of increased soil microbial activity and diversity. Feeding these organisms different types of
organic matter is essential to helping build this type of diverse biological community and ensuring long-term organic soil and
crop productivity.
Additional information on the use of animal manures and organic amendments can be found in the Organic Grape and Wine
Production Symposium, 3rd N.J. Shaulis Symposium. For varieties used for juice and bulk wine production, a nitrogen
10
2014
requirements and costs worksheet

is available for use in conjunction
with soil test results to determine
nitrogen needs. This worksheet is
just one portion of an integrated
assessment that includes visual
inspection of the vines for trellis
fill, leaf size and pruning weight as
well as the results of bloom time
petiole sampling.
6.4 Organic Fertilizers
Tables 6.5, 6.6, and 6.7 list some
commonly available fertilizers,
their nutrient content, and the
amount needed to provide
different amounts of available
nutrients, Adapted by Vern
Grubinger from the University of
Maine soil testing lab.
Table 6.5. Available Nitrogen in Organic Fertilizers

Pounds of Fertilizer/Acre to Provide X
Pounds of N per Acre
20
40
60
80
100
Sources
Blood meal
13% N
Soy meal
1
6% N (x 1.5) , also contains 2% P and 3% K2O
Fish meal
9% N, also contains 6% P2O5
Alfalfa meal
2.5% N also contains 2% P and 2% K2O
Feather meal
1
15% N (x 1.5)
Chilean nitrate
16% N cannot exceed 20% of crops need.
1
150
310
460
620
770
500
1000
1500
2000
2500
220
440
670
890
1100
800
1600
2400
3200
4000
200
400
600
800
1000
125
250
375
500
625
Application rates for some materials are multiplied to adjust for their slow to very slow release rates.
Table 6.6. Available Phosphorous in Organic Fertilizers

Pounds of Fertilizer/Acre to
Provide X Pounds of P2O5 Per Acre
20
40
60
80
100
Sources
Bonemeal
15% P2O5
Rock Phosphate
1
30% total P2O5 (x4)
Fish meal
6% P2O5 (also contains 9% N)
130
270
400
530
670
270
530
800
1100
1300
330
670
1000
1330
1670
Should be broadcast and incorporated prior to planting.
Table 6.7. Available Potassium in Organic Fertilizers

Pounds of Fertilizer/Acre to
Provide X Pounds of K2O per acre:
Sources
20
40
60
80
100
Sul-Po-Mag
22% K2O also contains 11% Mg
Wood ash (dry, fine, grey)
5% K2O, also raises pH
Alfalfa meal
2% K2O, also contains 2.5% N and 2% P
Greensand or Granite dust
1
1% K2O (x 4)
Potassium sulfate
50% K2O
90
180
270
360
450
400
800
1200
1600
2000
1000
2000
3000
4000
5000
8000
16000
24000
32000
40000
40
80
120
160
200
Should be broadcast and incorporated prior to planting.
11
2014
6.5 Rootstocks
Rootstocks have great potential utility in organic grape production. Most commercial rootstocks have some degree of phylloxera
resistance. However, they also have different nutrient uptake profiles and impart different vigor to the vine. Selecting the right
rootstock for your soil environment and vineyard goals could nearly eliminate the need for supplemental fertilizers. Vigorous
rootstocks can also reduce the need for minimizing weed competition in the vineyard. See section 7.9, Weed Management, for
additional information. It is important to note that rootstocks should not be viewed as a cure for a poor site but rather as a tool
for further improving vineyard practices such as water, weed, and nutrition management.
Table 6.8 Rootstocks Commonly Used in New York and Their Characteristics
Rootstock
Riparia Gloire
SO4
5BB
420A
101-14
3309
1
Influence on Scion
2
Scion Vigor
Mineral Nutrition
N, P: Low
Low-med
K, Mg: Low-med
N: Low-med
P: Med
Med-high
K: Med-high
Mg: Med
N: Med-high
Med-high
P, K: Med
Mg: Med-high
N, P, K: Low
Low
Mg: Med
N, K: Med-high
Med
P, Mg: Low
N: Med-high
Low-med
P: Low
K, Mg: Med
Soil Adaptation
Med to deep or well
drained
Drought
Tolerance
Wet Soil
Lime
Low
Low
Low
Moist clay soils
Low-med
Med-high
Med
Med
Low
Med-high
Med
Low-med
Med-high
Low-med
Med
Low-med
Low-med
Low-med
Low-med
Shallow dry to deep or

well drained
Med to deep or well
drained
Shallow moist to deep or
well drained
Shallow dry to deep or
well drained
The rootstocks listed are highly resistant to phylloxera.

Influence on scion mineral nutrition refers to comparative petiole tissue levels of nutritional elements.
Adapted from Wine Grape Varieties in California by Peter Christensen et al. and ASEV Rootstock Seminar: A Worldwide Perspective. (1992). J. Wolpert, M.
Ealker and E. Weber.
2
7. ORGANIC VINEYARD IPM

Organic production of grapes is challenging in New York State given the abundant rainfall during the growing season leading to
increased pressure from diseases. However, growers in New York and the eastern United States, through proper variety and site
selection, strict attention to canopy management and sanitation, and increased attention paid to scouting vineyards on a weekly
basis to catch pest outbreaks early, have succeeded in producing quality organic grapes. In contrast, a failure to appreciate the risk
of disease development, and to devise and implement a season-long (and multiyear) management strategy, can lead to serious
crop and even vine losses in particular years. Successful disease management is essential to the sustainable production of organic
grapes.
7.1 Developing a Vineyard IPM Strategy
1. Examine your vineyard operation closely. Break it down into specific vineyards, or vineyard blocks.
2. Produce a map of each vineyard (or vineyard block) to record pest outbreaks, nutrient deficiencies, drainage
problems, missing vines, and any other abnormalities you find.
3. Develop a record-keeping system for each vineyard or vineyard block.
4. Develop a scouting plan for each vineyard block and record results.
5. Monitor and record weather factors and understand basic weather patterns of the area.
6. Keep accurate records of spray applications, tools, or tactics used to manage pests.
7. Properly maintain your spray equipment, calibrate the sprayer at the beginning of every season at a minimum, select
appropriate nozzles, and reduce spray drift. Consult the Pesticide Application Technology website at Cornell
University.
12
2014
8. Develop a thorough knowledge of the vineyard pests you are likely to encounter during the year. This includes basic
pest biology, symptoms or damage, whether they are a primary or secondary pest, scouting thresholds, and the best
time to apply management practices.
9. Choose a pest management strategy for the vineyard (or vineyard block) that is based on all of the information
youve gathered. Use the options that make the most sense for your operation.
10. Continue your pest management education.
Other resources available online, include:
New York State IPM website: nysipm.cornell.edu/fruits/
Grape IPM in the Northeast: nysipm.cornell.edu/publications/grapeman/
New York State grape IPM insect and disease fact sheet index: www.nysipm.cornell.edu/factsheets/grapes/
Cornell University Pesticide Management Education Program: pmep.cce.cornell.edu/
Pesticide Application Technology at Cornell University: web.entomology.cornell.edu/landers/pestapp/
Elements of IPM for Grapes in New York State www.nysipm.cornell.edu/elements/grapes.asp
Network for Environment and Weather Applications (NEWA) newa.cornell.edu
VineBalance, New York States Sustainable Viticulture Program www.vinebalance.com/
7.2 Pesticides Labeled for use in Organic Grape Production
At the time the guide was released, the pesticides listed in this guide were allowable for organic production under the National
Organic Program (NOP) regulations as set forth in 7 CFR Part 205, sections 600-606 and registered for use in New York. The
authors relied mainly on the Organic Materials Review Institute OMRI list for pesticides to include. Always check with your
certifier before using any new product.
Given the high cost of many products and the limited efficacy data available for many products, the importance of developing an
integrated approach based on cultural practices for disease and insect management cannot be emphasized strongly enough.
Pesticides should not be relied on as a primary method of pest control. Scouting, forecasting, or trapping pests are
important for detecting infestations at an early stage. When conditions do warrant an application, proper choice of materials,
proper timing, and excellent spray coverage are essential. Thresholds developed using conventional pesticides are often
ineffective when using organic approved pesticides, which are often less effective than synthetic pesticides.
7.3 Pesticide Regulatory Considerations
Organic production focuses on cultural, biological, and mechanical techniques to manage pests on the farm, but in some cases
organically approved pesticides, which include repellents, are a necessary option. Pesticides mentioned in this organic production
guide must be registered and labeled at the federal level for use, like any other pesticide, by the Environmental Protection Agency
(EPA), or meet the EPA requirements for a minimum risk pesticide, which are exempt from normal registration requirements
as described in FIFRA regulation 40 CFR Part 152.25(b).
Minimum risk pesticides, also referred to as 25(b) pesticides, must meet specific criteria to achieve the minimum risk
designation. The active ingredients of a minimum-risk pesticide must be on the list of exempted active ingredients found in the
federal regulations (40 CFR 152.25). Minimum-risk pesticides must also contain inert ingredients listed on the most current List
4A published in the Federal Register.
In addition to meeting the active and inert ingredient requirements above, a minimum-risk pesticide must also meet the
following:
Each product must bear a label identifying the name and percentage (by weight) of each active ingredient and the name of
each inert ingredient.
The product must not bear claims to either control or mitigate microorganisms that pose a threat to human health, including,
but not limited to, disease-transmitting bacteria or viruses, or claim to control insects or rodents carrying specific diseases,
including, but not limited to, ticks that carry Lyme disease.
The product must not include any false or misleading labeling statements.
Besides registration with the EPA, pesticides sold and/or used in New York State must also be registered with the New York
State Department of Environmental Conservation (NYS DEC). However, pesticides meeting the EPA minimum risk criteria
described above do not require registration with the NYS DEC.
13
2014
To maintain organic certification, products applied must also comply with the National Organic Program (NOP) regulations as
set forth in 7 CFR Part 205, sections 600-606. The Organic Materials Review Institute (OMRI) is one organization that reviews
and publishes products they find compliant with the NOP regulations, but other entities also make product assessments. Organic
growers are not required to use only OMRI listed materials, but the list is a good starting point when searching for potential
pesticides.
Finally, each farm must be certified by an accredited certifier who must approve any material applied for pest management.
ALWAYS check with the certifier before applying any pest control products.
Some organic certifiers may allow "home remedies" to be used to manage pests. These materials are not labeled as pesticides, but
may have properties that reduce the impact of pests on production. Examples of home remedies include the use of beer as bait
to reduce slug damage in strawberries or dish detergent to reduce aphids on plants. Home remedies are not mentioned in these
guides, but in some cases, may be allowed by organic certifying agencies. Maintaining good communication with your certifying
agent cannot be overemphasized in order to operate within the organic rules.
7.4 Optimizing Pesticide Effectiveness
Information on the effectiveness of a particular pesticide against a given pest can sometimes be difficult to find. Some university
researchers include pesticides approved for organic production in their trials; some manufacturers provide trial results on their
web sites; some farmers have conducted trials on their own. Efficacy ratings for pesticides listed in this guide were summarized
from university trials and are only provided for some products.
In general, pesticides allowed for organic production may kill a smaller percentage of the pest population, could have a shorter
residual, and may be more quickly broken down in the environment than synthetic pesticides. Read the pesticide label carefully to
determine if water pH or hardness will negatively impact the pesticides effectiveness. Use of a surfactant may improve organic
pesticide performance. OMRI lists adjuvants in OMRI Products List, Web Edition, http://www.omri.org/simple-oplsearch/results/adjuvants.
Regular scouting and accurate pest identification are essential for effective pest management. Thresholds used for conventional
production may not be useful for organic systems because of the typically lower percent mortality and shorter residual of
pesticides allowed for organic production. When pesticides are needed, it is important to target the most vulnerable stages of the
pest. Thoroughly cover plant surfaces, especially in the case of insecticides, since many must be ingested to be effective. The use
of pheromone traps or other monitoring or prediction techniques can provide an early warning for pest problems, and help
effectively focus scouting efforts.
Pesticide resistance may develop in pathogens, insects, mites, etc. following repeated exposure to the same or similar mode-ofaction materials and result in reduced or complete loss of pesticide efficacy against the resistant pest. During the growing season
and across growing seasons, pesticides of one mode-of-action should be alternated with those of different modes-of-action to
lower the risk of pests developing resistance to the pesticides. See the product label for more information.
7.5 Disease Management
Managing Diseases OrganicallyThe Basics
An organic disease management strategy must recognize the limitations of organic spray products. Although some of these may
play a significant role in the management of certain specific diseases, organic pesticides should be viewed as secondary
supplements to a primary disease management program founded on four basic pillars: (1) site selection; (2) variety selection; (3)
canopy management; and (4) sanitation. When these cultural tools are not implemented effectively, an organic grower cannot
compensate for the omission by simply applying sprays, as growers with access to highly effective conventional fungicides
often can. Indeed, these four basic tools are the only effective means of managing several of our common and important
diseases.
Site selection. Most disease-causing fungi thrive in damp environments, and require a film of water for their spores to
germinate and infect the grapevine. In general, the longer that leaves and fruit remain wet after a rain or dew, and the more
humid that it is at other times, the more severe that disease will be. Therefore, disease pressure is reduced significantly at sites
where air is allowed to move freely and prevailing breezes blow through the vines to dry them; conversely, pressure is
significantly increased at sites where air movement is impeded.
14
2014
In addition to suffering restricted air movement, sites adjacent to woodlots are also at risk for certain diseases and insects that
attack wild grapes that live in these locations. Such locations act as reservoirs for these pests, which can then move into the
vineyard and damage the vines and crop. To the extent possible, it is useful to avoid or at least minimize situating new vineyards
directly next to wood lots.
Variety selection. There are many reasons to choose specific varieties to plant in addition to their disease susceptibility. For
example, businesses that wish to produce wines from Vinifera varieties, or growers who seek to supply them, may decide to plant
these varieties despite the fact that all of them are highly susceptible to most fungal diseases. However, where flexibility of variety
choice is an option, it is often extremely useful for an organic grower to include disease susceptibility as a major factor in
choosing the variety or varieties to plant. For example, black rot is often considered the Achilles heel of organic grape
production in the eastern half of North America, yet there is a wide range of susceptibilities to this disease among hybrid and
Labrusca grape varieties. Over the course of multiple seasons, a grower with a variety that is only slightly susceptible (moderately
resistant) to this disease will have a much easier time, and be far less likely to sustain losses in challenging years, than will a grower
with a highly susceptible variety.
Similarly, it should be recognized that copper and sulfur are key fungicides in an organic program (sulfur primarily for good
control of powdery mildew, copper for good control of downy mildew and modest control of other diseases). However, some
Labrusca and hybrid varieties are injured by one or both of these materials. In addition to recognizing relative disease
susceptibility, it is very useful to also recognize a varietys sensitivity to sulfur and copper before choosing it for an organic
production system. For example, cv. Chancellorhighly susceptible to both powdery and downy mildew, plus injured by both
copper and sulfurwould not be a recommended choice for an organic producer. Table 7.1 lists relative susceptibilities to
various diseases and sensitivities to copper and sulfur among most varieties grown in New York and surrounding regions.
Researchers at Cornell University are developing new hybrid varieties with highly elevated levels of resistance to powdery mildew,
downy mildew and black rot. Testing is taking place under no-spray conditions, and new breeding program selections are now
being sent to cooperating researchers to confirm observations of disease resistance in additional locations. These new selections
show great promise in expanding the spectrum of quality varieties that may be more suitable for organic production methods.
Canopy management. Good air circulation through vines, to reduce humidity and speed drying, is promoted not only by the
choice of a good vineyard site but also by canopy management techniques. In fact, the value of good canopy management in
disease control, especially in the absence of highly effective fungicides, cannot be overstated. In addition to providing good air
circulation, an open canopy structure that exposes the berries to good sunlight penetration will also allow better coverage of the
berries with any sprays that are applied. Furthermore, sunlight itself helps to minimize some diseases (especially powdery
mildew), in addition to improving fruit quality. Canopy management techniques can also incorporate aspects of sanitation, as
discussed next.
Sanitation. Disease-causing fungi persist between seasons (overwinter) within infected vine residue or in the perennial wood
of the vine itself, depending on the particular organism and disease that it causes. The first infections of the year (primary
infections) come from these overwintering sources, then typically spread to other parts of the vine and to neighboring vines
throughout the season, as weather and management conditions permit (think in terms of an initial deposit in a bank, which
then grows over time with interest). Therefore, any technique that reduces the level of overwintering disease-causing fungithat
is, the initial depositwill help to reduce the amount of disease that develops during the ensuing year. The sanitation
proceduressuch as removal of diseased clusters, cluster stems, and woodthat will help with specific diseases are discussed,
for each, below. For some diseases, such as black rot, sanitation is a critical component of disease management in an organic
system. For diseases that overwinter on or in the bark and wood of the grapevine (powdery mildew, Phomopsis; bitter rot and
ripe rot; black rot, occasionally), an application of liquid lime sulfur (calcium polysulfide) near the end of dormancy may help to
reduce the numbers of infectious fungal spores produced after growth begins.
Assessing Disease Risk
Disease risk should be assessed on a block-by-block basis. Just as one would not put drainage tile into all vineyards because one
site held water throughout the year, so one should not assume that all blocks have the same potential for disease. Disease risk in
any given year is determined by that seasons weather, the grape variety, and the level of overwintering inoculum present in the
vineyard. Therefore, disease risk in a given block is often indicated by the level of disease that was present prior to harvest in the
previous growing season. Over time, vineyards, blocks, and varieties will be recognized as being particularly disease-prone or
relatively disease-free through a range of weather conditions.
15
2014

Table 7.1. Relative disease susceptibility and sensitivity to sulfur and copper among grape varieties
Variety
Aurore
Baco noir
Cabernet Franc
Cabernet Sauvignon
Canadice
Cascade
Catawba
Cayuga White
Chambourcin
Chancellor
Chardonel
Chardonnay
Chelois
Concord
Corot noir (NY70.0809.10)
DeChaunac
Delaware
Dutchess
Elvira
Einset Seedless
Foch
Fredonia
Frontenac
Frontenac gris
Gewurztraminer
GR7
Himrod
Ives
La Crescent
Marquette
Marquis
Melody
Merlot
Moores Diamond
Niagara
Noiret (NY73.0136.17)
Pinot blanc
Pinot gris
Pinot noir
Riesling
Rosette
Rougeon
Sauvignon blanc
Seyval
Steuben
Traminette
Valvin muscat (NY62.0122.01)
Vanessa
Ventura
Vidal blanc
Vignoles
Key:
+ Slightly susceptible or
sensitive
BR
+++
+++
+++
+++
+++
+
+++
+
++
+
++
+++
+
+++
+
+
++
+++
+
+++
++
++
++
++
+++
+
++
+
++
+
+++
+++
++
+++
+++
+
+++
+++
+++
+++
++
++
+++
++
++
+
++
+++
++
+
+
DM
++b
+
+++
+++
++
+
+++
++
++
+++
++
+++
+
+
++
++
+++b
++
++
+++
+
+++
+
+
+++
++
+
+++
++
+
++
++
+++
+
+++
++
+++
+++
+++
+++
++
+++
+++
++
+
++
+
++
++
++
++
PM
+++
++
+++
+++
+
++
++
+
+++
+++
++
+++
+++
++
+
++
++
++
++
++
++
++
++
++
+++
++
++
+
++
++
++
+
+++
+++
++
+
+++
+++
+++
+++
+++
+++
+++
+++
+
+
++
++
++
+++
+++
++ Moderately susceptible or
sensitive
Disease susceptibility or chemical sensitivitya

Bot
Phom
Eu
CG
+++
++
+++
++
+++
+
++
++
+
?
?
+++
+
+++
+++
+++
++
?
?
++
+
++
++
+
+
+++
+
+
+
+
+
++
+
++
?
?
+
+++
+++
++
++
?
?
++
+++
+++
++
+++
+++
+++
+++
++
+
+++
+++
+
+
?
?
+
+
+++
+++
++
+
+++
+
+
+
++
+
++
+++
+
+
+
+
?
?
+
+
?
+++
+
+
++
?
+
+
?
?
+
+
?
?
+
+++
?
?
+++
++
+
+
+
+
?
?
?
+
?
++
+
+
?
?
+
++
+
?
+
+
+
?
?
+
?
?
+
++
+++
+++
+++
++
?
++
?
+
+++
+
++
+
?
?
++
++
?
?
+++
+++
?
?
+++
+++
?
?
+++
+++
++
++
+++
+
++
++
++
++
+++
+
++
+++
?
?
+++
+++
++
+
++
+
?
?
+
+
?
?
+
+
?
?
+
+
+
?
+
+
+
?
+
+
+
+
++
+++
+++
++
++
+++ Highly susceptible or
sensitive
No Not sensitive
ALS
+++
++
?
?
++
?
+
++
?
+++
++
++
+++
+
?
+++
+
+
++
?
+
+
?
?
+
?
+
+
?
?
?
+++
?
?
+
?
?
+++
+
+
++
+++
?
++
++
?
?
?
+++
+
++
Sc
No
No
No
No
No
No
No
No
Yes
Yes
No
No
No
Yes
No
Yes
No
No
No
?
Yes
No
?
?
No
No
No
Yes
?
?
No
No
No
No
No
No
No
No
No
No
No
Yes
No
No
No
No
No
?
No
No
No
Cd
++
?
+
+
?
?
++
+
?
+++
?
+
+
+
?
+
+
?
++
?
?
?
?
?
+
?
?
?
?
?
?
?
++
?
+
?
+
+
+
+
+++
+++
+
+
?
?
?
?
?
+
?
? Relative susceptibility or sensitivity

not established
The relative ratings in this chart apply to an average growing season. Under conditions favorable for disease development, any given variety may be more severely affected.
c
BR=Black rot, DM=Downy mildew, PM=Powdery mildew, Bot=Botrytis,
Slight to moderate sulfur injury may occur even on tolerant varieties when
Phom=Phomopsis, Eu=Eutypa, CG=Crown gall, ALS=Angular Leaf Scorch, S=Sulfur,
temperatures are 85F or higher during or immediately following the
application
d
C=Copper
Copper is most likely to cause injury when applied under cool, or very humid, slow
b
Berries only weakly susceptible
drying conditions
a
2014
As the vine grows, its tissues become more or less susceptible to various diseases. Different growth stages, combined with the life
cycle of the fungus result in changing levels of disease risk during the growing season. Management tactics should be precisely
timed to correspond to these changing risk levels. Knowing when primary infections occur and factors that promote disease
spread allow the matching of available fungicides to the growth stage and the disease.
Weather conditions impact the development of the grapevine, the pathogen, and the disease. Most diseases are favored by warm,
moist conditions. For many, the specific conditions required for infection have been identified, allowing tracking and prediction
of infection events. Consult the grape disease models for Phomopsis, black rot, powdery mildew and downy mildew on NEWA
for information on infection events.
7.6 Diseases of Primary Concern
Several important diseases that occur in the temperate climate of the Northeastern U.S. are described below to help growers
manage them with appropriate organic practices.
7.6.1 BLACK ROT Guignardia bidwellii
BLACK ROT is one of the most serious diseases of grapes in the eastern United States and has the potential to be the Achilles
heel for organic producers. Fruit rot is the most damaging phase of the disease, but all green tissues of the vine are susceptible
to infection. This disease can be especially damaging in organic production because organic-approved fungicides are largely
ineffective. Therefore, strict implementation of sanitation practices and other available horticultural techniques is essential,
especially on moderately to highly susceptible varieties. Black rot can cause complete crop loss in warm, wet years if it is not
properly managed.
Infected leaves develop relatively small, brown circular lesions surrounded by distinct dark margins; black, pimple-like fruiting
bodies (pycnidia) are scattered within these spot-like lesions. Black, elongated lesions on petioles (leaf stems) may cause
affected leaves to wilt and drop. Large, black, elliptical lesions on infected shoots may contribute to breakage by wind. The
disease is most common and damaging on berries which appear chocolate brown when first infected, but soon become dark
brown with numerous black, pimple-like pycnidia on the surface. Berries eventually shrivel into hard, black raisin-like mummies,
most of which remain firmly attached to the berry stem. The black rot fungus overwinters primarily in these mummified fruit,
either on the vineyard floor or in clusters retained within the vine. It can also overwinter within cane lesions when these develop.
Table 7.6.1 Hours of leaf wetness required for a
black rot infection period at various temperatures
following a rain.
Temp (F)
Hours
50
24
55
12
60
65
70
75
80
85
90
12
Rain triggers the release of infective spores from all sources, and
infection occurs if susceptible tissues remain wet for a sufficient
length of time, which depends on temperature (Table 7.6.1).
Spores within cane lesions are available for infection starting at
bud break; however, the majority of overwintering spores in
most vineyards (those within mummified fruit on the ground)
first become available about 23 weeks after bud break, reach
peak levels about 12 weeks before bloom, and are usually
depleted within one to several weeks after the start of bloom,
depending on the season. However, in years with dry spring
weather when only a few rains occur, the fungus does not
discharge all of its spores as early as usual, and significant spore
discharge may extend several weeks beyond bloom if this is
when rains finally develop.
Pycnidia develop within lesions caused by current season

infections and release a new crop of spores during the late spring
Source: R. A. Spotts. 1977. The Ohio State University
and summer, beginning about 23 weeks after infection first
a
Hours of continual wetness from rain.
occurs. These secondary rounds of spore release and infection
are responsible for disease spread and are the cause of most economic loss when it occurs. Fruit are highly susceptible to
infection for the first 23 weeks after bloom. They become progressively less susceptible as they continue to develop, finally
becoming highly resistant about 58 weeks after bloom, depending on the variety and year. In general, Concord fruit appear to
become resistant about 12 weeks earlier than those of Vinifera varieties. Thus, the most critical time to control berry infections
is during the first few weeks after the start of bloom.
2
2014
Removal of mummified clusters from the canopy during pruning significantly reduces disease pressure for the coming season;
burying mummies on the ground before or soon after budbreak, by cultivation or covering them with mulch, also can contribute
to a reduction of inoculum if disease was severe the previous season. CAUTION: When mummified fruit are not dropped to
the ground during dormant pruning operations, large numbers of spores will be produced within the canopy throughout the
period of berry development. Research has shown that this prolonged period of high spore production, combined with the
closeness of the spores to newly-developing berries, significantly increases the pressure for berry rot. Therefore, complete
removal of mummies from the canopy is an absolutely critical component of a black rot management program for
organic growers.
All fungicides currently approved for organic production are weak against black rot, although copper has moderate
efficacy if applied very regularly. Therefore, growers of organic grapes should pay strict attention to the above sanitation
procedures, because they are the most important defenses against this disease, which can be the Achilles heel of organic grape
production in eastern viticulture. Cultural practices that open the canopy also are beneficial because they promote drying and
improve spray coverage. See Table 7.1 for varietal susceptibility to this disease.
IPM fact sheet on Black Rot nysipm.cornell.edu/factsheets/grapes/diseases/grape_br.pdf
Black Rot Management Options
Scouting/thresholds
Severe loss is usually the result of disease spread within and among clusters after it first gets
established on a few berries in the early stages of fruit development. Scout for symptoms of
black rot regularly beginning 10 days to 2 weeks after cap fall. Remove diseased clusters
and/or consider regular copper applications during wet weather periods on varieties where
this material can be used, especially if more than a trace level of disease is found.
Slightly susceptible
varieties
Cascade, Cayuga White, Chancellor, Chelois, Corot noir, DeChaunac, Elvira, GR7, Ives,
Marquette, Noiret, Traminette, Vidal blanc, and Vignoles. (See Table 7.1)
Cultural management
Sanitation. Remove all mummies from the canopy and drop to the ground during dormant
pruning operations. Around bud break, cultivate beneath the vines to bury mummies or cover
them with mulch.
Canopy management. Prune and train the vines to promote air circulation and speed drying
of the leaves and fruit. Establish new plantings away from wooded areas, where wild grapes
can serve as a source of black rot spores.
Chemical treatment
Copper products on varieties not sensitive to this material.
At the time this guide was produced, the following materials were labeled in New York State for managing this pest and were allowable for organic production.
Listing a pest on a pesticide label does not assure the pesticides effectiveness. The registration status of pesticides can and does change. Pesticides must be
currently registered with the New York State Department of Environmental Conservation (DEC) to be used legally in NY. Those pesticides meeting
requirements in EPA Ruling 40 CFR Part 152.25(b) (also known as 25(b) pesticides) do not require registration. Current NY pesticide registrations can be
checked on the Pesticide Product, Ingredient, and Manufacturer System (PIMS) website. ALWAYS CHECK WITH YOUR CERTIFIER before using a new product.
Table 7.6.1 Pesticides Labeled for Management of Black Rot

CLASS OF COMPOUND
Trade Name (active ingredient)
BIOLOGICAL
Regalia Biofungicide
(Reynoutria sachalinensis)
Product Rate
PHI
(days)
REI
1
(hours) Efficacy Comments
1-4 qts/A
COPPER
0.75-1.75
Badge X2
(copper oxychloride, copper hydroxide) lbs/A
48
May cause injury on sensitive varieties. See Table 7.1 for

varietal sensitivity. Although all copper products have not
been tested, each contains essentially the same active
ingredient. Copper products are relatively weak against
black rot, nevertheless, coppers are still among the most
effective organically-acceptable materials against black
rot.
2014
Table 7.6.1 Pesticides Labeled for Management of Black Rot

CLASS OF COMPOUND
Product Rate
Basic Copper 53
(basic copper sulfate)
2 lbs/100 gal
dilute
PHI
(days)
REI
1
Up to
day of
harvest
24
See comment for Badge X2.
4-5 lb/A
concentrate
Champ WG
(copper hydroxide)
2-6 lbs/A
48
CS 2005
(copper sulfate pentahydrate)
19.2-32 oz/A
48
Cueva Fungicide Concentrate

(copper octanoate)
0.5-2.0 gal/100
gal water
Up to
day of
harvest

Note that mixed material is applied at 50-100 gallons of
diluted spray per acre.
Nordox 75 WG
(cuprous oxide)
1.25 lbs/A
12
NuCop 50DF
(cupric hydroxide)
2 lbs/A
24
Nu-Cop 50 WP
(copper hydroxide)
2 lbs/A
24
Only recommended when used with hydrated lime.

Nu-Cop HB
(cupric hydroxide)
1 lb/A
24

Either test for sensitivity or add 1 to 3 pounds of hydrated
lime per pound of Nu-Cop HB.
Curative:
128 fl oz /A
Preventative:
40 fl oz/A
Until
spray has
dried
128 fl oz/100
gal water
(curative)
Until dry
Due to its mode of action, OxiDate is unlikely to provide

significant protective activity. When applied to diseased
tissues (curative), it may reduce the potential for
disease spread; however, this has not been tested.
For curative treatments, mix 128 fl. oz./100 gallons of
water and apply 30-100 gallons spray solution/A for one
to three consecutive days and continue treatments on
five to seven day intervals.
For preventative treatments, apply first three treatments
using curative rate at five day intervals. After the third
treatment, reduce the rate to 40 fl. oz./100 gallons of
water, applying 30-100 gallons of spray solution per acre
and maintain five day interval spray cycle until harvest.
Apply 30-100 gals of spray solution per treated acre.
Apply first three treatments using the curative rate at 5day intervals. Reduce to preventative rate after the
completion of the third treatment and maintain 5-day
interval spray cycle until harvest.
HYDROGEN DIOXIDE
OxiDate Broad Spectrum
(hydrogen dioxide)
OxiDate 2.0
(hydrogen dioxide, peroxyacetic acid)
32 fl oz/100
gal water
(preventative)
OIL
Sporatec
(rosemary, clove, and thyme oil)
1.5 3 pts in
100 gallons/A
25(b) pesticide. Conduct phytotoxicity test prior to

application.
Efficacy: 1- effective in some research studies, 2 - inconsistent efficacy results, 3 - not effective, ? - not reviewed or no research available.
PHI - pre-harvest interval, REI - re-entry interval, - = pre-harvest interval isn't specified on label.
7.6.2 BOTRYTIS Botrytis cinerea
Botrytis is a fungus that causes a bunch rot of berries and also may blight blossoms, leaves, and shoots. The bunch rot phase of
the disease can cause severe economic losses, particularly on tight-clustered hybrid and Vinifera varieties. Ripe berries are
4
2014
susceptible to direct attack and are particularly susceptible to infection through wounds such as those caused by insects, hail, or
rain cracking. Once established, infections can spread rapidly throughout the cluster during the preharvest period, causing
extensive loss in yield and quality. This disease can be distinguished from other causes of bunch rot by the characteristic masses
of gray fuzzy spores produced by the Botrytis fungus on infected plant parts, especially during humid weather.
The fungus overwinters in debris on the vineyard floor or on the vine. Old cluster stems are a particularly important source of
carry-over between seasons. Spores are produced throughout the growing season, although their numbers appear to be greatest
near bloom and after veraison. Production of spores and subsequent infection are greatly favored by prolonged periods of
wetness or very high humidity, particularly at moderate temperatures (6075F).
The Botrytis fungus is most capable of attacking injured or senescing tissues; hence, infections usually occur as blossoms wither,
as fruit ripens, or through wounds. Wounds caused by the grape berry moth are particularly common sites of infection. Under
wet conditions, blossom parts can become infected between cap fall and bunch closing; such infections can lead to latent
(dormant) infections of the young berries, which then become active as the berries begin to ripen. Although direct losses from
these early infections appear to be modest, they often provide a starting point for sudden and significant disease spread within the
clusters if wet weather occurs before harvest. Berries infected by powdery mildew between fruit set and bunch closing also can
serve as starting points for a Botrytis epidemic; hence, good control of powdery mildew during this period is an important
component of a good Botrytis management program.
In organic production, Botrytis management is best accomplished through cultural practices. In fact, even for growers who use
conventional fungicides, consistent control of Botrytis requires the conscientious use of cultural management practices. Any
practice that improves air circulation and thereby reduces humidity within the canopy is of significant benefit. Such practices
include site selection to avoid fog pockets and heavily wooded areas; management of canopy densities through pruning, shoot
positioning, and selectively removing leaves in the cluster zone immediately after fruit have set; and avoiding excessive nitrogen
fertilization. Loose clusters also significantly reduce Botrytis development, and the use of clones (e.g., the Mariafeld clones of cv.
Pinot noir) or viticultural techniques that provide loose clusters can greatly aid in its control.
IPM fact sheet on Botrytis Bunch Rot and Blight http://nysipm.cornell.edu/factsheets/grapes/diseases/botrytis.pdf
Botrytis Bunch Rot Management Options
Scouting/thresholds
Damaging levels of Botrytis are due to extensive disease spread throughout a cluster and to
neighboring clusters after a few berries first become diseased. Regularly scout for the
presence of Botrytis starting shortly after veraison, and consider treatment to slow spread of
the disease if it is detected.
varieties
Cabernet Franc, Cabernet Sauvignon, Cascade, Catawba, Cayuga White, Chambourcin,

Chancellor, Concord, Corot noir, De Chaunac, Delaware, Dutchess, Einset Seedless, Foch,
Fredonia, Frontenac, Frontenac gris, Himrod, Ives, La Crescent. Marquis, Melody, Niagara,
Noiret, Rosette, Steuben, Traminette, Valvin Muscat, Vanessa, Ventura, and Vidal blanc. (See
Table 7.1)
Cultural management
Sanitation. Remove old cluster stems from the canopy and drop to the ground during
dormant pruning operations. Around bud break, cultivate beneath the vines to bury infected
debris or cover with mulch.
Fruit management. Thin clusters to promote open cluster architecture on tight-clustered
varieties. Prevent grape berry moth damage. Protect against powdery mildew infections
between fruit set and bunch closure.
Cultural management
cont
Canopy management. Prune and train the vines to promote air circulation, reduce humidity,
and speed drying of the clusters. On highly susceptible varieties or clones, thin or remove
leaves immediately surrounding the cluster zone. This technique is most beneficial if
practiced early in the fruiting period, soon after berries have set.
Vineyard management. Orient rows to improve air movement within the vineyard. Avoid
sites prone to fog or heavily wooded areas.
2014
Botrytis Bunch Rot Management Options

Chemical treatment
Organically approved pesticides have provided little control under high disease pressure
conditions, but some have been beneficial under more moderate conditions. The possible
times for application are bloom, bunch closure, veraison, and pre-harvest, depending on the
weather and current presence of disease.
Wounds caused by grape berry moth are common sites of infection, as are powdery mildew
infections occurring on fruit between fruit set and bunch closure. Good management of berry
moth and powdery mildew will contribute to a good Botrytis management program.
Table 7.6.2 Pesticides Labeled for Management of Botrytis Bunch Rot

CLASS OF COMPOUND
Product
Rate
PHI
(days)
REI
(hours)
Actinovate-AG (Streptomyces lydicus)
3-12 oz/A
1 or
until
solution
has
dried
Double Nickel 55
(Bacillus amyloliquefaciens str. D747)
0.25-3 lbs/A
Double Nickel LC
(Bacillus amyloliquefaciens str. D747)
0.5-6 qts/A
Optiva
(Bacillus subtilis str. QST 713)
14-24 oz/A
Apply in sufficient water to provide full coverage.
1-4 qts/A
A preventative fungicide. Apply in 50 to 100 gal water

per acre.
Serenade ASO (Bacillus subtilis)
2-6 qt/A
Serenade MAX (Bacillus subtilis)
1-3 lbs/A
BICARBONATE
EcoMate ARMICARB 0
(potassium bicarbonate)
2.5-5 lbs/100
gal water
2-5 lbs/A
Provides significant control of powdery mildew, and

for this reason treated vines will have less Botrytis.
Has no direct effect on the Botrytis fungus nor will it
control infections that develop through sites other
than powdery mildew injuries.
0.5-1.0%
solution
Up to
day of
harvest
Do not use Trilogy after bloom on table grapes or

following bunch closure on wine grapes. Provides
significant control of powdery mildew, and for this
reason treated vines will have less Botrytis. Has no
direct effect on the Botrytis fungus nor will it control
infections that develop through sites other than
powdery mildew injuries. Use 25-100 gal water/A. The
maximum labeled rate is 2 gal of Trilogy/acre
/application.
Efficacy
Comments
BIOLOGICAL
Milstop
BOTANICAL
Trilogy
(neem oil)
GIBBERELLIC ACID
2014
Table 7.6.2 Pesticides Labeled for Management of Botrytis Bunch Rot

CLASS OF COMPOUND
Product
Rate
Falgro 4L
(gibberellic acid)
Gibgro 4LS
(gibberellic acid)
HYDROGEN DIOXIDE
(hydrogen dioxide)
OxiDate 2.0
PERpose Plus
(hydrogen peroxide/dioxide)
PHI
(days)
REI
(hours)
Efficacy
0.4-16 grams
AI/A (see
comments)
0.4-16 grams
AI/A (see
comments)
Curative:
128 fl oz/A
Until
spray
has
dried
Until
dry
Until
spray
has
dried
Preventative:
40 fl oz/A
128 fl oz/100
gals water
(curative)
32 fl oz/100
gals water
(preventative)
1 fl oz/gal
(curative)
0.25-0.33 fl
oz/gal
(preventative)
Comments
Affects stretching, thinning and sizing of clusters which
may help reduce Botrytis bunch rot. Rate varies
depending on goals and grape varieties. See label for
details.
Affects stretching, thinning and sizing of clusters which
may help reduce Botrytis bunch rot. Rate varies
depending on goals and grape varieties. See labels for
details.
than powdery mildew injuries
OIL
Organic JMS Stylet Oil
(paraffinic oil)
1-2gal/
100gal
14 for
Table
grapes;
0 for
others
PureSpray Green
(petroleum oil)
0.75 gals/100
gals water at
150-300 gals
water/A
(dilute)
Up to
day of
harvest

application.
Up to
day of
harvest
Up to
day of
harvest
Do not mix with sulfur products.
Apply as needed.
Sporatec
1-3 gal/A
(concentrate)
1.5 3 pts in
100 gallons/A
SuffOil-X
(petroleum oil)
1-2 gal/100
gal water
TriTek
(petroleum oil)
1-2 gal/100
gals water

than powdery mildew injuries. Do not apply sulfur
within 10 days of an oil application.
Table grapes must not be sprayed within 2 weeks of
harvest. Do not apply sulfur within 10 days of an oil
application.
2014

7.6.3 DOWNY MILDEW Plasmopara viticola
DOWNY MILDEW is caused by a fungus-like organism that can infect berries, leaves, and young shoots. Leaf lesions appear as
yellow or reddish-brown areas on the upper surface, with corresponding white, downy, or cottony fungal growth directly
opposite on the lower surface (note that downy mildew growth appears only on the lower surface of a leaf lesion and looks
cottony, whereas powdery mildew can occur on both sides of the lesion and looks more like baby powder). Leaf lesions become
brown and dead with age, and severely infected leaves fall prematurely. Young, infected shoots and cluster stems may curl and
are characteristically covered with the white, downy growth of the fungus on mornings following rain or dew the night before.
Berries on infected cluster stems may fail to set or can turn brown and eventually shrivel, depending on the time of infection.
Berries that are directly infected while very young may become entirely covered with a fuzzy white fungal growth when wet from
evening rain or early morning dew. Cluster infections that occur later in the season cause berries to remain hard, with a mottled
light green to brown or red appearance.
Frequent rainfall and high humidity are the most important environmental factors promoting downy mildew epidemics. The
downy mildew organism overwinters as dormant spores within infected leaves on the vineyard floor or (more commonly) within
the upper soil layer, and first becomes active in the spring about 23 weeks before bloom. Infective spores are then produced
during rainy periods if temperatures are above 52F, and are splashed from the soil onto susceptible tissues to cause the seasons
first (primary) infections. (Note that inoculum for such early-season infections come strictly from within the vineyard.) Epidemic
disease development can then result from repeated cycles of new infections, which are caused by new spores produced within the
white fungal growth on diseased tissues. These spores are produced only at night when the relative humidity is extremely high
(>95%). They can be blown relatively long distances and cause infection when they land on susceptible tissues that remain wet
for just a few hours. (Note that such disease spread can also originate from nearby vines outside the vineyard.)
The generation period for the fungus (time from spore germination and infection to the production of a new crop of
secondary spores) is only 4 to 5 days at optimum temperatures in the mid- to upper-70s, allowing explosive disease development
during extended periods of warm, humid weather with periodic rain showers. On some varieties, including all Vinifera varieties,
this can be particularly destructive during the several week period before and after bloom, when fruit clusters are highly
susceptible to infection. Young leaves remain highly susceptible to infection so long as they continue to be produced, although
even older leaves can become diseased under high-pressure conditions. Uncontrolled infections can cause extensive defoliation in
wet years, limiting both fruit ripening and vine winter hardiness. Winter kill of buds or even entire vines is not uncommon when
spraying stops too early on susceptible varieties in a bad downy mildew season. Disease can develop at a wide range of
temperatures, from the low 50s to the mid-80s, although the rate of spread is slower while at these edges of the range.
Downy mildew management programs should focus on (a) preventing early disease establishment and destructive cluster
infections during the prebloom and early postbloom periods and (b) limiting secondary spread on the foliage during the summer
and early fall. Any practice that improves air circulation and speeds drying within vine canopies will help to control downy
mildew.
Because primary infections can first occur 23 weeks before bloom, protection may need to start at this time on Vinifera varieties
and on highly susceptible hybrid and Labrusca varieties (e.g., Chancellor, Catawba, Niagara) if the weather is wet. This is
particularly true if significant disease occurred the previous year which would contribute to high levels of overwintering inoculum
within the vineyard. Clusters should be protected on all but the most highly resistant varieties from the immediate prebloom
period through the first or second postbloom spray, depending on the weather.
Continued protection against disease spread during the summer should be based on variety susceptibility, the extent of favorable
weather conditions, and the amount of disease already in the vineyard (secondary inoculum). Downy mildew has the potential for
explosive spread if the disease is active and weather conditions favor its development. However, in many years, hot, drier
weather causes the downy mildew fungus to become inactive during mid-summer. Thus, it is worthwhile to scout vineyards
during this time for the presence of active disease and to determine the need for protective sprays based on such findings. Also,
recognize that fruit lose their susceptibility to infection by midsummer, although protection against leaf infections and
consequent defoliation may need to continue throughout the summer, depending on weather conditions. See Table 7.1 for
varietal susceptibility to this disease.
IPM fact sheet Downy Mildew nysipm.cornell.edu/factsheets/grapes/diseases/downy_mildew.pdf
2014
Downy Mildew Management Options

Scouting/thresholds
Scout vineyards in mid-summer for the presence of sporulating lesions that may spread
infections to leaves during warm, wet weather.
varieties
Baco noir, Cascade, Chelois, Concord, Foch, Frontenac, Frontenac gris, Himrod, Marquette,
Moores Diamond, Steuben, and Valvin Muscat. (See Table 7.1)
Cultural management
Canopy management. Prune and train the vines to promote air circulation, reduce humidity,
and speed drying of the leaves and fruit.
Vineyard management. Orient rows to improve air movement within the vineyard. Avoid sites
prone to fog or heavily wooded areas.
Chemical treatment
Copper products are very effective, although they must be reapplied frequently (7- to 10-day
intervals) during periods of wet weather in order to provide continued protection.
Table 7.6.3 Pesticides Labeled for Management of Downy Mildew

CLASS OF COMPOUND
PHI
(days)
REI
(hours)
3-12 oz/A
1 or until
solution
has dried
Double Nickel 55
(Bacilllus amyloliquefaciens str. D747)
0.25-3 lbs/A
Suppression only.
Double Nickel LC
0.5-6 qts/A
Suppression only.
1 4 qts/A
Serenade ASO
(Bacillus subtilis)
2-6 qt/A
Serenade MAX
(Bacillus subtilis)
1-3 lbs/A
2.5-5 lbs/100 gal

water
2-5 lbs/A
COPPER
Badge X2
(copper oxychloride, copper hydroxide)
0.75-1.75 lbs/A
48
May cause injury on sensitive varieties. See

Table 7.1 for varietal sensitivity. Although all
copper products have not been tested, each
contains essentially the same active ingredient.
Basic Copper 53 (basic copper sulfate)
2 lbs/100 gal dilute
Up to
day of
harvest
24
See comment for Bagde X2.
48
BIOLOGICAL
Actinovate-AG
(Streptomyces lydicus)
BICARBONATE
EcoMate ARMICARB 0
Milstop
Product Rate
4-5 lb/A
concentrate
Champ WG (copper hydroxide)
2-6 lbs/acre
Efficacy
Comments
2014
Table 7.6.3 Pesticides Labeled for Management of Downy Mildew

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
*Quimag Quimicos Aguila Copper Sulfate

Crystals (copper sulfate pentahydrate)
Used in Bordeaux
mixture.
48
Prepare and apply 2-6-100 Bordeaux spray

beginning when downy mildew is detected. Use
of this mixture will exhibit some phytotoxicity
on most varieties.
CS 2005 (copper sulfate pentahydrate)
Up to
day of
harvest
48

(copper octanoate)
19.2-32 oz/A
0.5-2.0 gal/100gal
water

Note that mixed material is applied at 50-100
gallons of diluted spray per acre.
Nordox 75 WG (cuprous oxide)

Nu Cop 50 DF (cupric hydroxide)
Nu Cop 50 WP (copper hydroxide)
1.25 lbs/A
2 lbs/A
2 lbs/A
1
-
12
24
24
1
1
1
Nu-Cop HB (cupric hydroxide)
1 lb/A
24
HYDROGEN DIOXIDE
OxiDate Broad Spectrum (hydrogen
dioxide)
Curative:
128 fl oz /A
Until
spray has
dried
Apply 30-100 gallons spray solution/A.
OxiDate 2.0
Preventative:
40 fl oz /A
128 fl oz/100 gal
water (curative)
Until
spray has
dried
Apply 30-100 gals spray solution per treated

acre.
PERpose Plus
32 fl oz/100 gal
water
(preventative)
1 fl oz/gal
(curative)
Until
spray has
dried
25(b) pesticide.
25(b) pesticide. Conduct phytotoxicity test prior

to application.
Up to
day of
harvest
Do not use Trilogy after bloom on table grapes

or following bunch closure on wine grapes. Use
a 25-100 gallons of water per acre and a
maximum of 2 gal of Trilogy per acre per
application.
Comments

Label states to use with hydrated lime.
Either test for sensitivity or add 1 to 3 pounds of
hydrated lime per pound of Nu-Cop HB.
0.25-0.33 fl oz/gal
(preventative)
OIL
Organocide 3-in-1 (sesame oil)
Sporatec (rosemary, clove, and thyme oil)
Trilogy (neem oil)
1-2 gal/100 gal

water
1.5 3 pts in 100
gallons/A
0.5-1.0%
*Restricted-use pesticide; may be purchased and used only by certified applicators or used by someone under the direct supervision of a certified applicator.
7.6.4 PHOMOPSIS CANE AND LEAF SPOT AND FRUIT ROT Phomopsis viticola
Phomopsis cane and leaf spot and fruit rot are most likely to become problems when the Phomopsis fungus is allowed to build
up on dead canes or pruning stubs in the vines and effective early-season sprays for this disease are omitted. In conventionally
managed vineyards, economic losses have been especially severe on Niagara, and to a lesser extent, Concord, although many
other Labrusca, hybrid, and Vinifera varieties are susceptible as well (see Table 7.1).
10
2014
Infected rachises and shoots develop black lesions that may split the green tissue (shoots) or appear sunken (rachises). Numerous
lesions give the shoot surface a blackened, scabby appearance, and may coalesce to girdle the rachises. Severe infection weakens
the tissues at these spots and can cause infected shoots to break off during high winds, or infected clusters to break before and
during harvest. Small, pinprick-sized lesions, with brown or black centers surrounded by a small and often yellow margin, can be
numerous on the leaves early in the season. These infections cause little harm themselves, but provide a good indication that the
fungus is present in the vine and capable of causing more serious losses on other organs if not effectively managed.
Infected berries remain symptomless until late summer or preharvest, when they turn brown, often beginning at the point of
attachment to the pedicel (berry stem) and become covered with black, pimple-like fruiting bodies. Such berries eventually shrivel
up into raisin-like "mummies", at which time they look very similar to berries infected with black rot. On fruit, the two diseases
are best distinguished by the initial location, timing, and development of symptoms. Phomopsis lesions typically (but not always)
start where the berry is attached to its stem, whereas black rot lesions start at random locations on the fruit. Also, Phomopsis
lesions do not appear until late summer or early fall on the fruit, often just before harvest; in contrast, most black rot symptoms
appear by late July or early August, and all diseased berries should be evident by veraison. Finally, berries infected with
Phomopsis are usually quite easy to detach from their stem by lightly touching them or giving a gentle pull, whereas those with
black rot typically remain attached firmly to the berry stem.
Black fruiting bodies of the Phomopsis fungus overwinter in infected wood (diseased canes or pruning stubs) and rachises.
During wet periods, spores ooze from the fruiting bodies and are distributed by raindrops onto nearby susceptible tissues. For
this reason, young shoots and clusters directly beneath old canes and pruning stubs are at greater risk than those that are trained
to grow above these sources.
Extended periods of wet weather are particularly favorable for disease development. Shoot and leaf infections can occur anytime
between bud break and early summer, although they are most common during the first few weeks of growth. Shoot and leaf
lesions appear within 3 to 4 weeks after infection, but they do not serve as a source of disease spread during the current season.
Rachises can be infected anytime after the young clusters first emerge until fungal spores are depleted in early summer, although
infections that occur soon after cluster emergence in the early growing season are the most damaging. Infections that occur on
the pedicels (berry stems) during this period can also move into the fruit, causing them to rot before harvest.
Fruit appear to be most susceptible to direct infection from bloom through pea-sized berries, after which few spores are available
for new infections. Fruit infection occurs sporadically, since it requires extended periods of rain and wetness; however, serious
losses can result if the growing season is excessively wet and protection is not maintained with an effective Phomopsis fungicide
from the early shoot growth period through fruit set.
Diseased canes should be removed during pruning to reduce inoculum. Research has shown that dead canes and pruning stubs
can produce extremely high levels of Phomopsis spores, and these sources should be specifically targeted for removal as part of a
Phomopsis management program. Recent research from Ohio suggests that when inoculum is present, moderately-severe
infection can develop after about 26 hr. of wetness at an average temperature of 48F, 16 hr. at 54F, and 12 hr. at 6068F
(shorter and longer periods of wetness should reduce and increase disease severity, respectively).
Copper and sulfur are only weakly effective; thus, organic growers should pay strict attention to the removal of
infected wood from within the canopy.
IPM fact sheet Phomopsis Cane and Leaf Spot http://nysipm.cornell.edu/factsheets/grapes/diseases/phomopsis.pdf
Phomopsis Management Options

Scouting/thresholds
Note hot spots of disease activity within individual vines; try to identify the likely source of
the fungus causing these infections (pruning stubs, dead canes) and target for removal.
varieties
Baco Noir, Cayuga White, Elvira, GR7, Marquette, Marquis, Vanessa, Ventura, and Vidal blanc.
(See Table 7.1)
11
2014
Cultural management
Sanitation. Remove all dead wood, infected wood and pruning stubs from the canopy during
dormant pruning operations.
Canopy management. Prune and train the vines to promote air circulation and speed drying
of the shoots and clusters. In some instances performing cane pruning rather than spur or
cordon pruning in vinifera and hybrids will result in ensuring new wood is laid down on the
fruiting wire every year.
Vineyard management. Orient rows to improve air movement within the vineyard.
Chemical treatment
Copper and sulfur are weakly effective and may cause injury on sensitive varieties. Earlyseason copper use may also injure more tolerant varieties if applied under cool and/or humid,
slow-drying conditions.
Table 7.6.4 Pesticides Labeled for Management of Phomopsis

CLASS OF COMPOUND
Product Rate
PHI
REI
1
(days) (hours) Efficacy Comments
BIOLOGICAL
Double Nickel 55
((Bacilllus amyloliquefaciens str. D747)
0.25-3 lbs/A
Double Nickel LC
0.5-6 qts/A
Optiva (Bacillus subtilis str. QST 713)
14-24 oz/A
1 4 qts/A

2-6 qt/A
1-3 lbs/A
0
0
4
4
3
3
BICARBONATE
Milstop (potassium bicarbonate)
2-5 lbs/A
BOTANICAL
Trilogy (neem oil)
0.5-1.0%
Up to
day of
harvest

following bunch closure on wine grapes. Use 25-100
gallons of water per acre and a maximum of 2 gal of
Trilogy per acre/application.
Badge X2
0.75-1.75 lbs/A
48
May cause injury on sensitive varieties. See Table 7.1

for varietal sensitivity. Although all copper products
have not been tested, each contains essentially the
same active ingredient. Copper products are relatively
weak against Phomopsis, nevertheless, coppers are still
among the most effective organically-acceptable
materials against Phomopsis.
48
Up to
day of
harvest
48

See comment for Badge X2. Note that mixed material is
applied at 50-100 gallons of diluted spray per acre.
COPPER
2-6 lbs/A
CS 2005 (copper sulfate pentahydrate) 19.2-32 oz/A

0.5-2.0
gal/100gal
(copper octanoate)
water
1.25 lbs/A
12
Nu Cop 50 DF (cupric hydroxide)
2 lbs/A
24
12
2014
Table 7.6.4 Pesticides Labeled for Management of Phomopsis

CLASS OF COMPOUND
Product Rate
PHI
REI
1
(days) (hours) Efficacy Comments
1 lb/A
24
Either test for sensitivity or add 1 to 3 lb of hydrated

lime per lb of Nu-Cop HB. See comment for Badge X2.
SULFUR
Kumulus DF (sulfur)
2-10 lbs/A
24
May cause injury on sensitive varieties. See Table 7.1

for varietal sensitivity. Has relatively little residual
activity and must be reapplied frequently, even if it
does not rain. Do not apply within 2 weeks of an oil
application nor at temperatures over 90 degrees.
Micro Sulf (sulfur)

Microthiol Disperss (sulfur)
3-10 lbs/A
3-10 lbs/A
24
24
2
2
See comment for Kumulus DF.

7.6.5 POWDERY MILDEW Erisyphe necator
POWDERY MILDEW is a fungal disease that affects all green tissues. Diseased tissues appear to be covered with a white to
grayish-white powder. Severe leaf infection can result in cupping and drying of leaves and premature leaf drop. Infected berries
may fail to ripen properly; remain covered with a dusty mass of the fungus; turn dark brown; and/or shrivel and split, depending
on the time and severity of infection. Fruit infection may promote growth of spoilage microorganisms and reduce wine quality
on grapes intended for that use, even when symptoms are relatively mild.
The powdery mildew fungus overwinters on the bark of the vine as tiny black fruiting bodies (cleistothecia). Spores
(ascospores) contained in the cleistothecia are released during rains of approximately 1/10-inch or more, from bud break until
shortly after bloom. They are wind-dispersed to young leaves and clusters, and can infect wet or dry tissue at temperatures of
50F or higher. These primary mildew colonies produce masses of white, powdery secondary spores (conidia). Conidia are
wind-dispersed throughout the vineyard and do not require rain for release or infection, although humid conditions particularly
favor disease development. New colonies that result from these secondary infections produce additional conidia, which can
continue to spread the disease.
This repeating cycle of infection, spore production, spore dispersal, and re-infection continues throughout the season if
susceptible tissue is present, at a rate that is driven by temperature (Table 7.3). Thus, at optimum temperatures in the mid-60s to
mid-80s (F), a new generation of the fungus can multiply every 57 days, resulting in an epidemic of powdery mildew unless it is
managed efficiently. Disease development also is strongly favored by high humidity and cloudy weather. Therefore, management
programs may need to be intensified (e.g., shorter spray intervals, higher fungicide rates, more effective materials) during periods
when such conditions occur. Conversely, the harmful impact of sunlight on the powdery mildew fungus can be exploited by
pruning and training practices that promote good light exposure throughout the canopy, thereby utilizing this natural fungicide
to help manage the disease.
Berries are highly susceptible to infection from the immediate prebloom stage until about two to three weeks after fruit set.
Severe fruit damage observed later in the season almost always is the result of infections that occurred during this peak period of
susceptibility. Berries of Concord become almost completely resistant to infection after this time (about 1/4-inch diameter fruit).
Concord rachises remain susceptible until harvest, but the economic importance of mid- or late-summer rachis infections on
processing fruit is questionable. On berries of Vinifera and certain hybrid varieties, infections can continue to occur until bunch
closure or slightly thereafter. Such midsummer infection usually results in the development of sparse, inconspicuous infections
that can be especially important as entry points for Botrytis and sour rot organisms that become apparent at harvest, or for
spoilage microorganisms (e.g., Brettanomyces) that reduce wine quality.
Leaf infections that occur beyond the fruit set period are much less serious on Concord and similar varieties than on Vinifera and
susceptible hybrids. On low to moderately cropped Concord vines, such infections appear to have relatively little effect on yield
and Brix levels. However, on more heavily cropped Concord vines they can suppress both Brix levels and yield, particularly in
years with poor ripening conditions. Thus, on this variety, the need for fungicide sprays after fruit set should be heavily
influenced by both crop size and weather factors. On Vinifera and highly susceptible hybrid varieties, continued suppression of
foliar mildew is required throughout the summer to avoid poor ripening, premature defoliation, and reduced winter hardiness.
13
2014
Good management of leaf infections throughout the season significantly reduces disease pressure the following year, by limiting
the number of cleistothecia (fungal fruiting structures) that form, overwinter, and initiate infection in the spring. Limiting the
level of overwintering inoculum has been shown to have a particularly positive impact on the control of cluster infections the
following season.
To protect against powdery mildew infections of the fruit,
management programs should be at their peak from just
before bloom through fruit set, emphasizing the use of
effective fungicides, full rates, appropriate spray intervals, and
superior spray coverage (every row, proper speed, sufficient
gallonage). The risk of berry infection is particularly high
when days and nights remain warm during this period (see
Table 7.6.5) and/or weather is cloudy and wet, and spray
programs may need to be especially tight under these
circumstances. Protection of Concord berries is not required
after fruit are 1/4-inch in diameter, although continued foliar
protection may be beneficial under high-crop-load or poorripening conditions. For Vinifera and susceptible hybrids, it is
important to maintain excellent protection of the clusters
through the bunch closure period, since powdery mildew
infections at this time can promote the later development of
bunch rots and/or wine spoilage.
Table 7.6.5 Approximate generation period for

powdery mildew (time from infection by a spore until
production of a colony with new spores) at different
constant temperaturesa
Temp (F)
Days
44
32
48
25
52
16
54
18
59
11
63
74
79
86
6
b
Maintenance programs to protect foliage throughout the

summer are necessary for attaining maximum fruit and vine
quality on Vinifera and susceptible hybrid varieties. In years or
locations where several weeks may elapse between harvest
and frost, additional postharvest protection of the foliage may benefit vines of highly susceptible Vinifera varieties, especially if
disease is active in the vineyard and the weather is reasonably warm. See Table 7.1 for varietal susceptibility to this disease.
90
--
a. Data of C.J. Delp (University of California, Davis; 1954)

b. Little or no disease development while temperatures remain above 90
degrees.
IPM fact sheet Grapevine Powdery Mildew nysipm.cornell.edu/factsheets/grapes/diseases/grape_pm.pdf.

Powdery Mildew Management Options
Scouting/thresholds
Scout foliage shortly before bloom and apply eradicative fungicide if disease is observed.
Continue to scout foliage and young berries soon after fruit set and apply eradicative
fungicide if disease is observed.
varieties
Canadice, Cayuga White, Corot noir, Ives, Melody, Noiret, Steuben, and Traminette. (See
Table 7.1)
Cultural management
Canopy management. Prune and train the vines to maximize sunlight exposure, promote air
circulation, reduce humidity, and speed drying of the leaves and clusters.
Vineyard management. Orient rows to maximize sunlight exposure and reduce humidity
within the vineyard. Avoid sites prone to fog or heavily wooded areas. On highly susceptible
varieties, thinning or removing leaves around clusters soon after fruit set will help to control
this disease by exposing them to sunlight and, furthermore, will improve spray coverage of
the fruit.
14
2014
Powdery Mildew Management Options

Chemical treatment
Unlike other fungal diseases of grapes, the powdery mildew fungus lives almost entirely on
the outside of diseased tissues. Therefore, it is sensitive to topical applications of many
productsoils, potassium salts (e.g., Kaligreen, Milstop), hydrogen dioxide (Oxidate), etc.
that have no effect on other diseases, whose causal fungi live within diseased tissues, where
they are protected from these materials. (This is also the likely reason that sulfur is so much
more effective against powdery mildew than any other disease). With the exception of sulfur,
these other materials have relatively little residual activity, and must be reapplied frequently,
even if it does not rain. Sulfur washes off in rains and must be reapplied frequently in wet
weather, but persists during dry periods.
Table 7.6.5 Pesticides Labeled for Management of Powdery Mildew

CLASS OF COMPOUND
PHI
REI
1
Product Rate (days) (hours) Efficacy Comments
BIOLOGICAL
Actinovate-AG
3-12 oz/A
1 or
until
solution
has
dried
Has relatively little residual activity and must be reapplied

frequently, even if it does not rain.
Double Nickel 55
0.25-3 lbs/A
Double Nickel LC
0.5-6 qts/A
Optiva (Bacillus subtilis str. QST713)

14-24 oz/A
1-4 qts/A
0
0
4
4
3
1
2-6 qt/A

1-3 lbs/A

BICARBONATE
EcoMate ARMICARB 0
2.5-5 lbs/100
gals water

Kaligreen (potassium bicarbonate)
2.5-5 lb/A
2-5 lbs/A

Badge X2
0.75-1.75
lbs/A
48

ingredient.

*Quimag Quimicos Aguila Copper
Sulfate Crystals
(copper sulfate pentahydrate)
2-6 lbs/A
4-8 lbs./100
gallons of
water.
48
24
1
?

Dormant application. Apply prior to bud swell in the spring
before any green tissue is present. Thoroughly wet the
dormant vine.
CS 2005 (copper sulfate pentahydrate)
19.2-32 oz/A
48
Apply in 50 to 100 gal water per acre.
COPPER
15
2014

CLASS OF COMPOUND
PHI
REI
1

(copper octanoate)
0.5-2.0
gal/100gal
water
Up to
day of
harvest

NuCop 50DF (cupric hydroxide)
1.25 lbs/A
2 lbs/A
12
24
1
1

Nu-Cop 50 WP (copper hydroxide)

2 lbs/A
14-24 oz/A
24
24
1
1
Use with hydrated lime. See comment for Badge X2.

Either test for sensitivity or add 1 to 3 pounds of hydrated
lime per pound of Nu-Cop HB. See comment for Badge X2.
Curative:
128 fl oz /A
Preventative:
40 fl oz/A
Until
spray
has
dried

frequently, even if it does not rain. Apply 30-100 gals spray
solution per treated acre.
OxiDate 2.0
Curative:
128 fl oz/100
gal water
Preventative:
32 fl oz/100
gal water
Until dry
Apply 30-100 gals spray solution per treated acre.
PERpose Plus
Curative:
1 fl oz/gal
Preventative:
0.25-0.33 fl
oz/gal
Until dry
Glacial Spray Fluid (mineral oil)
1-2 gal/100gal
Up to
day of
harvest
Mildew Cure
(cottonseed, corn, and garlic oil)
1 gal/100 gal
Organic JMS Stylet Oil (paraffinic oil)
1-2gal/ 100gal 14 for

table
(See
grapes;
Comments)
0 for
others
Has relatively little residual activity, and must be reapplied

frequently, even if it does not rain. Do not use on fruit
when mixed with copper nor apply within 10-14 days of a
sulfur application. See comment for Glacial Spray Fluid.
1-2 gals/100
gal
0.75 gals/100
14 for
gals at 150table
300 gals water grapes;
per acre
Up to
(dilute)
day of
harvest
for
1-3 gal/acre
(concentrate) others

application. See comment for Glacial Spray Fluid.
Do not apply within 10 days of a sulfur application. See
comment for Glacial Spray Fluid.
HYDROGEN DIOXIDE
dioxide)
OILS
PureSpray Green (petroleum oil)
Although all oil products have not been tested, each works
in the same general way; JMS Stylet Oil and PureSpray
Green have been the most effective in comparative field
tests.
Sporatec
1.5 3 pts in
100 gallons/A

SuffOil-X
(petroleum oil)
1-2 gal/100 gal

water
Do not mix with sulfur products. See comment for Glacial

Spray Fluid.
16
2014

CLASS OF COMPOUND
PHI
REI
1
Trilogy (neem oil)
0.5-1.0%
solution
Up to
day of
harvest
See comment for Glacial Spray Fluid. Do not use Trilogy

after bloom on table grapes or following bunch closure on
wine grapes. Use 25-100 gallons of water per acre and a
maximum of 2 gal of Trilogy per acre/application.
TriTek (petroleum oil)
1-2 gal/100
gals water
Up to
day of
harvest
See comment for Glacial Spray Fluid.
SULFUR
Kumulus DF (sulfur)
2-10 lbs/A
24
Micro Sulf (sulfur)

3-10 lbs/A
3-10 lbs/A
24
24
1
1
OTHER
Sil-Matrix (potassium silicate)
2-4 qts/100 gal
Apply at 50-250 gallons finished spray/A.
*Restricted-use pesticide; may be purchased and used only by certified applicators or used by someone under the direct supervision of a certified applicator.
7.7 Other Diseases of Note

7.7.1 ANTHRACNOSE Elsino ampelina
ANTHRACNOSE is a disease that occurs primarily in very wet years, with damage typically being limited to a few highly susceptible
cultivars. In NY, most outbreaks have occurred on Vidal blanc and a few minor seedless table grape varieties, especially Reliance.
There is also some indication that the new cold-hardy cultivar, La Crescent, may be in this category. Symptoms occur on leaves,
green shoots, and clusters. On leaves, numerous small, circular brown spots appear, which later turn gray in the center and
develop dark brown to black margins. In severe attacks, lesions may coalesce and cause distortion of the leaf blade and eventually
death of the entire leaf. Infected shoots develop dark, noticeably sunken lesions; a slightly raised area may form around the
margins of the lesions, whose centers may extend into the pith of the shoots. Severely infected shoots are often stunted. On
berries, spots approximately 1/4-in in diameter develop, with whitish-gray centers surrounded by reddish brown to black
margins, producing an appearance that superficially resembles a birds eye. Sometimes, severely affected berries may shrivel and
dry into mummies.
The fungus overwinters primarily on infected canes. In spring, spores are produced from the overwintering fungal structures and
are dispersed by splashing raindrops to young, susceptible tissues. Infection can occur across a wide range of temperatures, but
temperatures in the mid-70s to low 80s (F; 24-27C) are optimal. Additional spores, which also are splash-dispersed, are
produced upon new infections, and these can rapidly spread the disease through multiple repeating cycles of new infection and
additional spore production. Hence, outbreaks occur most frequently in years with multiple rain events throughout the season.
Fungal inoculum to start the disease cycle comes primarily from infected canes. Diseased canes should be pruned during the
dormant season and removed from the vineyard or destroyed. If numerous infected berries remain on the vineyard floor, the
spores originating from them can be largely negated by covering the berries with soil through cultivation or, if practical, covering
them with mulch. A delayed dormant application of lime sulfur can be useful in organic vineyards to limit production of
infectious spores from overwintered cankers in susceptible varieties or where the disease has become established.
Table 7.7.1 Pesticides Labeled for Management of Anthracnose

PHI
REI
1
17
2014
Table 7.7.1 Pesticides Labeled for Management of Anthracnose

PHI
REI
1
Actinovate-AG
3-12 oz/A
Basic Copper 53
(basic copper sulfate)
2 lbs/100 gal
dilute
1 or until
solution
has dried
Apply in 20 to 150 gallons of water per acre.
Up to
day of
harvest
24

ingredient.
4-5 lb/A
concentrate
2-5 lbs/A
PERpose Plus
1 fl oz/gal
(curative)
Until
spray has
dried
0.25-0.33 fl
oz/gal
(preventative)
1-4 qts/A
Trilogy (neem oil)
0.5-1.0%
solution
Do not use Trilogy after bloom on table grapes or following

bunch closure on wine grapes. Use 25-100 gallons of water
per acre and a maximum of 2 gal of Trilogy/acre/application.
7.7.2 ANGULAR LEAF SCORCH Pseudopezicula tetraspora
ANGULAR LEAF SCORCH was first described in 1985. Symptoms of this fungal disease are similar to those of rotbrenner, a
disease of grapevines found in the cool grape-growing regions of Europe, which is caused by a very closely related fungus.
Angular leaf scorch occurs sporadically and is seldom destructive, but is most likely to become a problem in years when high
rainfall occurs during early shoot growth.
Disease symptoms occur mainly on the leaves and first appear as faint chlorotic spots. As these lesions grow larger, they change
from yellow to reddish-brown and the margin often becomes pronounced (depending on the variety, the margin may be yellow,
red, or absent). Lesions are confined by major veins, becoming "angular" or wedge-shaped. They eventually kill the tissue, often
causing infected leaves to fall prematurely.
The fungus survives winter in infected leaves on the vineyard floor. Mature spores are ready for discharge in spring when grape
buds begin to grow. During rainfall, spores are released into the air from fruiting structures, and susceptible tissue is infected.
Cultural practices that increase air circulation through the canopy can shorten the periods of leaf wetness that favor disease
development. Destruction of leaf litter by cultivation, before bud break, can also reduce disease pressure. Conventional
fungicides applied before rainfall, beginning about the 3-inch stage and continuing through fruit set have provided good control,
but there are no data on the efficacy of organically approved products. See Table 7.1 for varietal susceptibility to this disease.
Varieties with the least susceptibility include Catawba, Concord, Delaware, Dutchess, Foch, Fredonia, Gewurztraminer, Himrod,
Ives, Niagara, Pinot Noir, Riesling, and Vidal blanc.
IPM fact sheet Angular Leaf Scorch of Grape nysipm.cornell.edu/factsheets/grapes/diseases/leaf_scorch.pdf
7.7.3 CROWN GALL Agrobacterium vitis
CROWN GALL is a bacterial disease whose characteristic symptom is fleshy galls produced mostly on the lower trunk, but which
may form anywhere on the trunks where injuries occur. Large galls may develop rapidly and completely girdle young vines in one
season. Galled vines frequently produce inferior shoot growth, and portions of the vine above the galls may die. Current-season
galls are first apparent in early summer as white, fleshy, callus growth. Galls turn brown by late summer, and in the fall, become
dry and corky.
18
2014
The crown gall bacterium is systemically present in the vast majority of grape vines, but seldom causes disease unless the vine is
injured. Budding and grafting cause injuries that occasionally elicit disease development at those wounding sites, as does tractor
blight, but cold injury is by far the most important factor in the Northeast. Therefore, management practices that minimize the
risk of cold injury are currently the only practical technique for managing the disease. These include careful site selection for coldsensitive varieties and cultural practices that promote winter hardiness. Hilling above the union of grafted vines protects buds
from freezing and ensures the development of new scion shoots that may be needed for trunk renewal. The use of multipletrunk vines and regular replacement of diseased or dead trunks with renewals helps to manage the disease at a tolerable level. See
Table 7.1 for varietal susceptibility to this disease. Varieties with the least susceptibility include Cascade, Catawba, Concord, Corot
noir, Delaware, Elvira, Einset Seedless, Foch, Fredonia, Frontenac, Frontenac gris, GR7, Ives, La Crescent, Marquette, Melody,
Steuben, Traminette, Valvin Muscat, Vanessa, and Ventura.
IPM fact sheet Grape Crown Gall nysipm.cornell.edu/factsheets/grapes/diseases/crown_gall.pdf
7.7.4 EUTYPA DIEBACK Eutypa lata
Eutypa Dieback is a fungal disease appearing as cankers on trunks and arms of infected grapevines. New shoots above cankers
often appear stunted, with shortened internodes and small, cupped, greenish-yellow leaves in the spring. (Such symptoms on new
shoots superficially resemble those caused by Roundup and similar herbicides.) Healthy shoots usually overgrow and obscure
affected shoots by early- to midsummer. Shoot and leaf symptoms become progressively worse each season until, eventually, the
entire portion of the trunk or arm above the canker dies.
In winter or early spring, during rainfall or snowmelt, fungal spores are released from fruiting structures on the dead, infected
wood of the cankers. Spores are dispersed by the wind and infection occurs when they enter fresh pruning wounds. Cankers and
foliage symptoms are not evident until 2 to 4 years after infection; then, vine deterioration continues until the trunk or arm is
finally killed.
Infected arms or trunks should be removed in late spring when foliar symptoms are noticeable and the resultant wounds remain
susceptible for a more limited period of time than if made earlier. Pruning should be at least 6 inches below any dead or
discolored wood associated with the canker. Any infected wood or stumps should, at the very least, be removed from the
vineyard, and burned or buried if practical. See Table 7.1 for varietal susceptibility to this disease. Varieties with the least
susceptibility include Catawba, Cayuga White, Delaware, Dutchess, Elvira, GR7, Niagara, Rougeon, Seyval, and Vidal blanc.
IPM fact sheet Eutypa Dieback http://nysipm.cornell.edu/factsheets/grapes/diseases/eutypa.pdf.
Table 7.7.4 Pesticides Labeled for Management of Eutypa Dieback

CLASS OF COMPOUND
PHI
REI
1
BIOLOGICAL
See
Double Nickel 55
(Bacilllus amyloliquefaciens str. D747) comments.
See
Double Nickel LC
(Bacilllus amyloliquefaciens str. D747) comments.
1 4 qts/A
See
comments.
See
comments.
19
Mix 2 fl oz Double Nickel 55 per gallon of water and apply to

pruning wounds.
Major pruning wounds are susceptible to infection during
rains that occur soon after pruning.
Mix 2 fl oz Double Nickel LC per gallon of water and apply to
pruning wounds.
Major pruning wounds are susceptible to infection during
rains that occur soon after pruning.
2 to 5% v/v solution applied to pruning wounds. Major

pruning wounds are susceptible to infection during rains that
occur soon after pruning.
2 to 5% v/v solution applied to pruning wounds. Major
pruning wounds are susceptible to infection during rains that
occur soon after pruning.
2014

1
7.7.5 SOUR ROT
Sour Rot develops on injured berries when the weather is wet during the pre-harvest period. Affected berries typically are
colonized by a mix of various wound-invading fungi and bacteria and can give off a strong smell of vinegar, the result of
infection by a specific group of bacteria. Diseased berries drip juice and spores or cells of the sour rot microorganisms onto
nearby healthy berries, which in turn become infected through any wounds that might be available (rain cracks, bird or insect
damage, Botrytis or powdery mildew infections, etc).
Although it is almost impossible, under wet conditions, to stop sour rot once it has become established, controlling other causes
of injury beforehand will greatly reduce the probability of the disease getting started in the first place. Experience has shown that
excellent control of powdery mildew and, especially, Botrytis are two measures that significantly minimize sour rot development.
Pesticides Labeled for Management of Sour Rot

PHI
(days)
REI
(hours)
Efficacy
0.25-3 lbs/A
Double Nickel LC
0.5-6 qts/A
Falgro 4L (gibberellic acid)
0.4-16 grams
AI/A (see
comments)
0.4-16 grams
AI/A (see
comments)
14-24 oz/A
Curative:
128 fl oz/A
Preventative:
40 fl oz/A
128 fl oz/100
gal water
(curative)
4
Until
spray
has
dried
Product Rate
Double Nickel 55
GibGro 4LS (gibberellic acid)
Optiva (Bacillus subtilis str. QST 713)

dioxide)
OxiDate 2.0
Pro-Gibb 4%
(gibberellic acid)
32 fl oz/100 gal
water
(preventative)
See label for
specific rates.
Comments
Affects stretching, thinning and sizing of clusters

which may help reduce sour rot. Rate varies
depending on goals and grape varieties.
Affects stretching, thinning and sizing of clusters
which may help reduce bunch rot.Rate varies
depending on goals and grape varieties.
Until
dry
Apply 30-100 gals spray solution per treated

acre.
For sour rot reduction on wine grapes only.
1 4 qts/A

2-6 qt/A
1-3 lbs/A
0
0
4
4
2
2
20
2014

7.7.6 SUMMER ROTS
Summer Rots is a name sometimes used for two similar diseases (ripe rot and bitter rot) common in more southern, humid
production regions, although they occasionally occur in NY and PA (especially southeast PA). Bitter rot is the more regular threat
in the mid-Atlantic region, but appears to occur only sporadically in NY, presumably due to the somewhat cooler temperatures
farther north.
Bitter rot, Melanconium fuligineum, symptoms usually first occur after veraison, as the bitter rot fungus moves into the berry from
the pedicel and turns the diseased portion brown (on white varieties) or a dull purple. Once the berry is completely rotted, it
becomes covered with numerous raised black pustules (the fungal fruiting bodies, called acervuli). Within a few days, diseased
berries soften and may drop; others shrivel into firmly attached mummies that resemble those caused by black rot and
Phomopsis.
Bitter rot and black rot can be distinguished by (i) fungal fruiting bodies of bitter rot are irregular and variable in size, often larger
and more pronounced, whereas those on black-rot-infected fruit are relatively small, round and uniform in size; (ii) the tendency
of fruit infected with bitter rot to leave hands sooty black if handled when wet (whereas those infected with black rot will leaves
hands clean); and (iii) bitter rot infections develop after veraison, those of black rot before veraison.
Berries infected with Phomopsis also tend to appear during the pre-harvest period rather than after veraison. And, compared to
bitter rot, significant Phomopsis fruit rot typically occurs in association with significant infections of the rachis, and of the shoots
and petioles (leaf stems) near the bottom three to five leaf positions on the shoots bearing the diseased berries. An absence of
these other symptoms suggests that Phomopsis is not the cause of multiple berry infections.
The bitter rot fungus colonizes dead tissues of the grapevine (fallen leaves and berries, damaged shoots, necrotic bark), where it
overwinters and produces spores the following spring. After flowering, some spores are moved by splashing raindrops onto the
pedicels (stems) of the developing berries, where they germinate and cause latent (dormant) infections. When the berries mature,
the fungus grows into them, causing the fruit to rot. The acervuli that cover the diseased berries contain abundant, black spores,
which are spread to and infect healthy berries during subsequent rains. Infection occurs through any type of injury, including rain
cracking, insect damage, or bird injury. Temperatures of approximately 82 to 86F are optimal for infection.
Ripe rot, Colletotrichum spp., tends to predominate further south, although it has been documented as far north as New England.
Symptoms do not develop until after veraison and become increasingly prevalent by harvest. Infected fruit initially develop
circular, reddish brown lesions on their skin, which eventually expand to affect the entire berry. Under humid conditions, small
dots of slimy, salmon-colored spores may develop across the rotten berry, and serve to spread the disease to healthy fruit if
rains continue. Infected fruit shrivel and mummify, and may either remain attached or fall to the ground. No foliar symptoms are
produced.
The ripe rot fungus overwinters in mummified fruit, infected pedicels, and dead bark and cankers. Spores are produced from
these sites in the spring and are distributed by splashing and blowing rain. Fruit may be infected at any stage of their
development, but infections remain latent until the berries begin to ripen. During warm rainy periods (77 to 86F is optimum),
the salmon-colored spores produced upon diseased fruit can spread the disease to healthy berries, which become increasingly
susceptible to infection as they ripen. Frequent rains during the pre-harvest period can result in severe crop loss once the disease
becomes active, especially if it is not managed.
Summer rots are favored by abundant, warm rains (77 to 86F is optimum) between veraison and harvest, although initial
infections can occur much earlier and remain latent until this time. Cultural practices, such as pruning out dead spurs, removing
overwintered mummies, and removing weak or dead cordons, are important to help reduce the inoculum in the vineyard.
Sanitation through removal of mummies from the vine during dormant pruning, as for black rot, helps in their management.
Susceptibility to both diseases increases with fruit maturity, so fruit become especially vulnerable when harvest is delayed. Timely
harvest of ripe fruit is an essential component of disease management. Hybrids are generally more resistant to bitter rot than are
varieties of Vinifera. There is little information on the relative susceptibility of specific varieties of Vinifera, Labrusca, or hybrids
to ripe rot.
Both diseases are frequently controlled in the early- to mid-summer by fungicide sprays targeted against other diseases, such as
downy mildew. Sprays targeted against bitter rot and/or ripe rot may be needed in the late season if the weather is warm and wet,
especially if the diseases are observed in the vineyard or have occurred there in the past. In southerly regions where the diseases
are consistent problems, it is typically necessary to apply protectant fungicides on a 2-week schedule from bloom until harvest,
21
2014
except during periods of drought. Because fruit are especially vulnerable in their final stages of ripening, pre-harvest sprays are
particularly important where these diseases are active.
7.8 Insect and Mite Management

Many insects found in the vineyards of New York, while having the capacity to cause economic damage, do not occur on a yearly
basis at damaging levels and therefore are considered minor pests. The several species that are considered major pests also vary
both from year to year and from vineyard site to vineyard site. For these reasons it is important to be familiar with the life cycle
of the pest to assist in developing a scouting program that will ensure a pest problem can be discovered and dealt with before it
becomes an outbreak. Alternatively, its important to know when a potential pest is not causing significant economic damage so
that unnecessary controls can be avoided. Applying an organically approved broad-spectrum insecticide such as PyGanic EC (a
pyrethrum) when not necessary, for example, is not only a waste of money but also has the potential to disrupt biological control
by beneficial organisms. This illustrates the need to take potential biological control agents (predators, parasitoids, parasites,
microbes) into account when making management decisions. Following are descriptions of the most commonly found insect
pests in vineyards.
7.9 Insects and Mites of Primary Concern

7.9.1 GRAPE BERRY MOTH
Grape berry moth is one of the most serious insect pests affecting grapes in New York and Pennsylvania as well as other grape
growing areas in the Eastern USA. There are two to four generations of moths per season. Overwintered pupae emerge as adult
moths in late May and lay eggs among the grape clusters. The larvae are small (up to 4/10-inch long) and feed internally in grape
berries. External signs of moth feeding are the silk webs that tie several berries together. The larvae pupate inside pieces of leaf
material generally under the vine, emerging as adult moths (wingspan is 1/2 inch). Bulletin 138 covers the risk assessment
protocol in detail.
IPM fact sheet Grape Berry Moth nysipm.cornell.edu/factsheets/grapes/pests/gbm/gbm.pdf
Grape berry moth scouting form nysipm.cornell.edu/publications/grapeman/files/mothform.pdf
Value of scouting for grape berry moth and grape leafhopper nysipm.cornell.edu/publications/grapeman/scouting.asp
Grape Berry Moth Management Options
Scouting/thresholds
Follow guidelines in Bulletin 138 nysipm.cornell.edu/publications/grapeman/files/risk.pdf.

Scouting form nysipm.cornell.edu/publications/grapeman/files/mothform.pdf.
Resistant varieties
None, but damage from grape berry moth can promote bunch rot and other diseases and this
can be more severe in tight-clustered varieties.
Cultural management
Mating disruption. May prove effective in low-pressure situations. See Bulletin 135
nysipm.cornell.edu/publications/grapeman/files/phercon.pdf.
Vineyard management. Avoid sites prone to heavy snowfall or those surrounded by wooded
areas. Where possible, plant rows parallel to wooded edges to allow for spot treatment of
outside 6 rows.
Chemical treatment
Bt and some other organic insecticides typically have relatively short residual activity and
hence, may work better if applied twice per generation, space about 7 days apart.
Table 7.9.1 Pesticides Labeled for Management of Grape Berry Moth

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
22
Efficacy
Comments
2014
Table 7.9.1 Pesticides Labeled for Management of Grape Berry Moth

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
Comments
BIOLOGICAL
Biobit HP (Bacillus thuringiensis)
DiPel DF (Bacillus thuringiensis)
0.5-1 lbs/A
0.5-1 lb/A
0
0
4
4
1
?
Grandevo (Chromobacterium
subtsugae str. PRAA4-1)
1-3 lbs/A
Entrust Naturalyte Insect Control

(spinosad)
1.25 2.5 oz/A
Entrust SC (spinosad)
Xen Tari (Bacillus thuringiensis)
4-8 fl oz/A
0.5-2 lbs/A
7
0
4
4
1
?
Aza-Direct (azadirachtin)
AzaGuard (azadirachtin)
1-2 pts/A
8-16 fl oz/A
0
Up to day
of harvest
4
4
1
1
Azera (azadirachtin)
Ecozin-Plus 1.2 ME (azadirachtin)
32 fl oz/A
15-30 oz/A
0 (See
Comments)
12
4
1
1
Molt-X (azadirachtin)
PyGanic EC 1.4 II (pyrethrins)
8 oz/A
16-64 fl oz/A
0
0
4
12
1
?

OIL
Ecotec
(rosemary & peppermint oil)
4.5-17 fl oz/A
12
1-4 pts/100
gal/A
Target eggs at hatch or small larvae.
BOTANICAL
For applications the day of harvest, crop can be

harvested as soon as spray has dried.
25(b) pesticide.
7.9.2 GRAPE LEAFHOPPERS
Grape leafhoppers overwinter in leaves and litter and enter vineyards in the spring and feed on sucker leaves. These
overwintered adults generally do not cause serious damage. Depending on degree-day accumulations, one to two generations
occur. Rapid population increases are most likely in hot, dry years. Both the adults and nymphs feed on the underside of grape
leaves by piercing the tissue and sucking out the plant juices. Damaged leaves become mottled with yellow dots. A moderate
infestation of grape leafhopper does not affect yield and quality significantly.
The species of leafhopper found on Labrusca-type varieties differs from those found on hybrids and Vinifera grapes. The
Eastern grape leafhopper, Erythroneura comes, is found on Labrusca varieties such as Concord, Niagara, Catawba, Delaware, and
other Labrusca varieties. Hybrids and Vinifera grapes are infested by other Erythroneura leafhopper species, principally E.
bistrata.
IPM fact sheet Grape Leafhopper nysipm.cornell.edu/factsheets/grapes/pests/glh/glh.pdf
Leafhopper scouting form nysipm.cornell.edu/publications/grapeman/files/hpprform.pdf
Value of scouting for grape berry moth and grape leafhopper nysipm.cornell.edu/publications/grapeman/scouting.asp
Grape Leafhopper Management Options
Scouting/thresholds
Follow guidelines in Bulletin 138 nysipm.cornell.edu/publications/grapeman/files/risk.pdf

Scouting form nysipm.cornell.edu/publications/grapeman/files/hpprform.pdf.
Resistant varieties
None.
Cultural management
None.
23
2014
Grape Leafhopper Management Options

Chemical treatment
No research data available.
Table 7.9.2 Pesticides Labeled for Management of Grape Leafhoppers

CLASS OF COMPOUND
Trade Name (active ingredient) Product Rate
BIOLOGICAL
Mycotrol O
(Beauveria bassiana strain GHA)
.25-1 qt/A
PHI
(days)
REI
1
Up to day
of harvest
0
0
4
4
1
1
0 (see
comments)
12
4
1
?
1
BOTANICAL
1-2 pts/A
10-16 fl oz/A
BioLink (garlic)
32 fl oz/A
0.5-2 qts/A
15-30 oz/A
Garlic Barrier AG repellent

(garlic juice)
1-2%
Neemazad 1% EC (azadirachtin)
Neemix 4.5 (azadirachtin)
10 oz/A
31.5-72 fl oz/A
7-16 oz/A
0
0
4
4
4
1
1
1
PyGanic EC 1.4 II II (pyrethrins)

Safer Brand #567 Pyrethrin &
Insecticidal Soap Concentrate II
(pyrethrin & potassium salts of fatty
acids)
16-64 fl oz/A
4.5-17 fl oz/A
6.4 oz/gallon
of water
0
0
Until spray
has dried
12
12
12
1
1
1
Apply 1 gal mixed spray/700 ft of plant surface area.
1 part
BioRepel/100
parts water
25(b) pesticide.
Cedar Gard (cedar oil)

Ecotec (rosemary, peppermint oil)
1 qt/A
1-4 pints/A
1-2 gal/100gal
0
Up to day
of harvest
?
?
?
25(b) pesticide.
25(b) pesticide.
Omni Oil 6E (mineral oil)
1-1.5 gal/100
gal water
(dilute)
12
Dormant application. Provides suppression of leafhopper

nymphs.
12
Use on dormant grapes to provide suppression of nymphs.

Should not be applied to grapes for fresh market.
OIL
BioRepel (garlic oil)
Apply with OMRI approved spray oil

25(b) pesticide.
For applications the day of harvest, crop can be harvested
as soon as spray has dried.
25(b) pesticide. Use sufficient water per acre to ensure
foliage is thoroughly wetted.
Target nymph stage.
1-3 gal/acre
(concentrate)
Omni Supreme Spray (mineral oil)
Dilute spray:
1-1.5 gal/100
gal
Cocentrated:
1-3 gal/A
24
2014
Table 7.9.2 Pesticides Labeled for Management of Grape Leafhoppers

CLASS OF COMPOUND
(paraffinic oil)
1-2 gal/ 100gal
0.75 gals/100
gals water at
150-300 gals
water/A
(dilute)
SuffOil-X (petroleum oil)

1-3 gal/A
(concentrate)
1-2 gal/100 gal
water
1-2 gal/100
gals water
PHI
(days)
REI
1
14 for
table
grapes; 0
for others
14 for
table
grapes; up
to day of
harvest for
others
Thorough coverage is essential. Do not use on fruit when

mixed with copper nor apply within 10-14 days of a sulfur
application.
Do not apply within 10 days of a sulfur application.
Up to day
of harvest
Up to day
of harvest
OTHER
M-Pede
(potassium salts of fatty acids)
1-2% volume
to volme
12
SucraShield
(sucrose octanoate esters)
0.8-1% vol to
vol solution
48
Use between 25 and 400 gal per acre of mix per acre
depending on type, growth state and spacing of crop.
Surround WP
(kaolin)
12.5-50 lbs/A
Up to day
of harvest
Table grapes cannot be sprayed from first bloom until

after harvest.
7.9.3 JAPANESE BEETLES
Japanese beetles are distinguished by a metallic green abdomen and copper outer wings. Tufts of white hairs are arranged along
the side of the 1/2-inch body and behind the wing tips. Adults cause damage by feeding on the foliage and occasionally the
berries. There is one generation per year, with the peak of adult activity occurring in midsummer. Vines with smooth, thin leaves
are most susceptible to Japanese beetle attack, as are vineyards adjacent to pasture or sod fields. Young vines, especially those in
grow tubes, should be monitored closely to prevent excessive damage.
Japanese Beetles Management Options
Scouting/thresholds
Young vines, especially those in grow tubes, should be monitored closely to prevent excessive damage.
Resistant varieties
Varieties with smooth, thin leaves are most susceptible to Japanese beetle attack.
Cultural management
Vineyard management. Avoid sites adjacent to pasture or sod fields.
Chemical treatment
Pesticides Labeled for Management of Japanese Beetles

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
0
0
4
4
3
3
Comments
BOTANICAL
1-2 pts/A
8 -16 fl oz/A
25
Apply with OMRI approved spray oil.
2014
Pesticides Labeled for Management of Japanese Beetles

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
BioLink (garlic)
32 fl oz/A
0.5-2 qts/A
0 (See
Comments)
12
-
3
?
15-30 oz/A
Garlic Barrier AG (garlic juice)
1-2%
8 oz/A
16-64 fl oz/A
0
0
4
12
3
3

OTHER
4.5-17 fl oz/A
12

Insecticidal Soap Concentration II
acids)
1 qt/A
6.4 oz/gallon of Until spray
water
has dried
Surround WP (kaolin)
12.5-50 lbs/A
Up to day
of harvest
Comments
25(b) pesticide.
25(b) pesticide. Use sufficient water per acre to
ensure foliage is thoroughly wetted.
25(b) pesticide.
12
For suppression only. Table grapes cannot be sprayed

from first bloom until after harvest. Infestations can
be sprayed up to first bloom and again after harvest.
7.9.4 POTATO LEAFHOPPER
Potato leafhopper are a sporadic but sometimes locally serious pest of grapes. Unlike grape leafhoppers, potato leafhoppers
cannot overwinter in northern latitudes due to the cold winters. Each spring, however, large numbers of adults migrate north and
colonize a number of different plant species, including grapes. Adult potato leafhoppers are wedge-shaped and iridescent green,
while the nymphs are usually bright green. The nymphs, generally found on the undersides of leaves, walk in a sideways manner
that helps distinguish them from other leafhopper species.
Both adults and nymphs feed by sucking sap from the vascular system of grape leaves. They also inject a salivary toxin that
produces characteristic symptoms including leaves with yellow margins that are cupped downwards. A low infestation of potato
leafhopper does not affect fruit quality or yield.
Potato Leafhopper Management Options
Scouting/thresholds
None.
Resistant varieties
Observations indicate thin-leafed varieties including Cayuga White and Vinifera varieties
develop obvious symptoms and may be more susceptible.
Cultural management
Vines adjacent to alfalfa more prone to problems, especially after alfalfa is cut.
Chemical treatment
Table 7.9.4 Pesticides Labeled for Management of Potato Leafhoppers

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
Comments
BIOLOGICAL
26
2014

CLASS OF COMPOUND
PHI
(days)
REI
(hours)
Efficacy
.25-1 qt/A
Up to day
of harvest
BOTANICAL
1-2 pts/A
10-16 fl oz/A
32 fl oz/A
12
BioLink (garlic juice)

0.5-2 qts/A
15-30 oz/A
0 (See
Comments)
?
1
1-2%
10 oz/A
31.5-72 fl oz/A
0
-
4
4
1
1

7-16 oz/A
16-64 fl oz/A
4.5-17 fl oz/A
0
0
0
4
12
12
1
2
2
1 part
BioRepel/100
parts water
25(b) pesticide.
?
?
?
25(b) pesticide.
25(b) pesticide.
See label for specific application volumes.
Thorough coverage is essential. Do not use on fruit

when mixed with copper nor apply within 10-14 days
of a sulfur application.
Do not apply within 10 days of a sulfur application.
Mycotrol O
OIL


OTHER
M-Pede
acids)
SucraShield
Product Rate
1 qt/A
1-4 pts/A
1-2 gal/100gal
0
Up to day
of harvest
1-2 gal/ 100gal 14 for table
grapes; 0
for others
0.75 gal/100
14 for table
gals at 150grapes; up
300 gal
to day of
water/A
harvest for
(dilute)
others
1-3 gal/A
(concentrate)
1-2 gal/100 gal Up to day
water
of harvest
water
of harvest
Comments
25(b) pesticide.
Target nymph stage.
1-2% volume
to volume
12
6.4 oz/gallon
of water
Until spray
has dried
12
0.8-1% vol to
vol solution
48
Use between 25 and 400 gal per acre of mix per acre
depending on type, growth state and spacing of crop.
27
2014

CLASS OF COMPOUND
Product Rate
12.5-50 lbs/A
PHI
(days)
REI
(hours)
Efficacy
Up to day
of harvest
Comments
Do not apply to table grapes from first bloom to
harvest. Infestations can be sprayed up to first bloom
and again after harvest.
7.9.5 SPIDER MITES European Red Mites and Two-Spotted Spider Mites
Spider mites are small, eight-legged, plant-feeding arthropods related to spiders. Two species of spider mites can be encountered
in New York vineyards. The European red mite is the more common species. Adult mites are dark red in color. When viewed
with a hand lens, the mites appear hairy because they have white spines called setae. Nymphs range in color from pale to dark
orange. Both adults and nymphs pierce the leaf cells and extract plant juices. This leads to the characteristic bronze coloration,
which impairs the photosynthetic capacity of the leaf. The European red mite overwinters in the egg stage, generally located in
crevices in bark on two-year old and older wood. Two-spotted spider mites are often found in mixed populations with
European red mites. Two-spotted spider mites are light in color with two black spots on their backs. They overwinter as adult
females off of the grapevine and therefore must colonize vines each year.
Vinifera and hybrid varieties appear to be the most susceptible to infestations, although American varieties can also develop large
densities under some conditions. European red mites may be found on the upper or lower leaf surface while two-spotted spider
mites are normally found on the underside of the leaf. Four to nine generations occur in a season. Susceptible vineyards in
production areas prone to damaging infestations should be monitored, starting at the bud break stage, for presence of this pest.
Although problems can develop at any time after bud break, pay particular attention to the 1- to 4-inch growth stage and the
postbloom period, especially after early July. Given a head start, the vine can tolerate a fair amount of feeding damage on lower
leaves. Heavy mite infestations early in the season can cause stunted, chlorotic shoots with small leaves and pinpoint necrotic
areas on leaves. Later in the season, as shoot growth rate declines and the vine allocates more resources to fruit, mites may also
have an increased capacity to cause damage. Infestations can be severe on Long Island and in southeastern Pennsylvania
vineyards. Serious infestations in the Finger Lakes region have occurred more frequently in recent years. Problems with spider
mites in the Lake Erie region are uncommon. Predatory mites, when present in the vineyard at sufficient densities, can provide
excellent biological control of spider mites.
Spider Mite (European red mite and two-spotted spider mite) Management Options
Scouting/thresholds
At bud break, start monitoring vineyards prone to infestations for presence of mites,
especially European red mite. Monitoring is especially important at the 1- to 4-inch growth
stage and the post-bloom period. Note presence or absence of predatory mites.
Resistant varieties
None.
Cultural management
Encourage the development of predatory mite populations in the vineyard.
Chemical treatment
Research has shown that early-season use of oils can suppress mite populations.
Table 7.9.5 Pesticides Labeled for Management of Spider Mites

CLASS OF COMPOUND
BIOLOGICAL
Gradevo (Chromobacterium subtsugae
str. PRAA4-1)
Product Rate
2-3 lbs/A
PHI
(days)
0
REI
1
4
BOTANICAL
28
2014

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
1
1-2 pts/A
10-16 fl oz/A
32 fl oz/A
0
0
-
4
4
12
1
1
1

0.5-2 qts/A
1-2%
?
?
4.5-17 fl oz/A
12
OIL
GC-Mite
(cottonseed, clove and garlic oil)
1-4 pts/A
1 gal/100 gal
0
-
3
1

25(b) pesticide.
25(b) pesticide.
application.
1-2 gal/100gal Up to day

of harvest

1-2 gal/A
1-2 gals/A
12
12
1
1
1-2 gal/ 100gal
14 for
table
grapes; 0
for all
others
Dormant application. Provides suppression.

Dormant application. Provides suppression. Should not
apply to grapes for fresh market.
Studies show early-season use can suppress mite
populations. Thorough coverage is essential. Do not use
on fruit when mixed with copper nor apply within 10-14
days of a sulfur application.
1-2 gals/100
gal
0.75 gal/100
gal at 150-300
gal water/A
(dilute)
25(b) pesticide.
14 for
table
grapes;
up to day
of harvest
for others
Do not tank-mix oil and copper more than once/season.

Do not use copper and oil together with fruit present.
Do not apply within 10 days of sulfur.

following bunch closure on wine grapes..Use a
minimum of 25 gal water/A. The maximum labeled rate
is 2 gal Trilogy/acre /application.

Trilogy (neem oil)
1-3 gal/A
(concentrate)
water
of harvest
Up to day
0.5-1.0%
of harvest
1-2 gal/100
gals water
Up to day
of harvest
Kumulus DF (sulfur)
2-10 lbs/A
24
Sulfur can suppress mites, but efficacy is not high, and it

can reduce populations of some beneficial mites. May
cause injury on sensitive varieties, see Table 7.1. Do not
use within 2 weeks of oil applications nor at
temperatures over 90 degrees.
Micro Sulf (sulfur)

3-10 lbs/A
3-10 lbs/A
24
24
2
2

1-2% volume
to volume
12
2-4 qts/100 gal

SULFUR
OTHER
M-Pede (potassium salts of fatty acids)
Sil-Matrix (potassium silicate)
29
Apply 50-250 gallons finished spray/A.
2014

CLASS OF COMPOUND
SucraShield (sucrose octanoate esters)
Product Rate
0.8-1% vol to
vol solution
PHI
(days)
REI
1
48
Use between 25 and 400 gal of mix per acre, depending

on type, growth stage and spacing of crop.
7.10 Minor and Sporadic Insect Pests

7.10.1 BANDED GRAPE BUG and LYGOCORIS INCOSPICUOUS These two insects are true bugs in the family Miridae.
Banded Grape Bug is a sporadic pest of grapes in the Finger Lakes and Lake Erie regions and does not require treatment in
most years. Nymphs of this insect emerge in the spring and feed on flowers and young berries, using their sucking and piercing
mouth parts. The nymphs range in size from 1/8- to 1/2-inch in length, depending on the stage. Injury by small nymphs,
occurring between 3- to 5-inch shoot growth (around May 15) and early June, results in floret drop, reduced berry set, and fewer
clusters. Adults, which appear at about bloom, are predaceous and do not cause damage. Economic injury can occur when more
than 1 nymph per 10 shoots are present. This injury only occurs prior to bloom (between 5- and 10-inch shoot growth). Look for
nymphs on grape clusters and shoot tips prior to the bloom period. They can be recognized by their long, banded antennae.
Lygocoris inconspicuous has a similar life cycle as the banded grape bug. Nymphs emerge from overwintering eggs shortly
after bud break and begin feeding on shoot tips, flower buds, pedicels, and the cluster rachis. This feeding activity results in floret
drop, reduced berry set, and reduced cluster number. The nymphs are light green in color with threadlike antennae that are not
banded. They pass through five growth stages and become adults shortly before bloom. For a given growth stage, they are
considerably smaller than the banded grape bug. Scout for these insects on clusters and shoot tips. Because of their small size,
green color, and habit of hiding when disturbed, they can be very difficult to see on the cluster. This pest is sporadic and does not
require treatment in most years. When present, however, it can cause considerable economic damage.
Table 7.10.1 Pesticides Labeled for Management of True Bugs

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
0
0 (See
Comments)
4
4
2
2
Comments
BOTANICAL
1-2 pts/A
10-16 fl oz/A
15-30 oz/A
10 oz/A
1-2%
0
0
4
4
2
?
16-64 fl oz/A
12

For application day of harvest, crop can be
25(b) pesticide. Use sufficient water per acre
to ensure foliage is thoroughly wetted.
7.10.2 CLIMBING CUTWORMS
Climbing cutworms are known to feed on grapes. Larvae hide in the soil litter below the grape trellis and climb onto vines on
warm nights to feed on developing primary buds. Only during bud swell are cutworms able to inflict serious damage to a
vineyard. To examine vines for cutworms, search under the bark and in the soil litter beneath a vine with damaged buds, or
search the vine with a flashlight after dark. Weeds under vines may provide shelter for cutworms.
IPM fact sheet Climbing Cutworms nysipm.cornell.edu/factsheets/grapes/pests/cc/cc.pdf
30
2014

Table 7.10.2 Pesticides Labeled for Management of Climbing Cutworms

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
Deliver (Bacillus thuringiensis)

DiPel DF (Bacillus thuringiensis)
(spinosad)
0.5-1.5 lbs/A
0.5-1 lb/A
1.25 2.5 oz/A
0
0
7
4
4
4
?
?
?
Seduce Insect Bait (spinosad)
Xen Tari (Bacillus thuringiensis)
4-8 oz/A
22-44 lb/A
0.5-1.5 lbs/A
7
7
0
4
4
4
?
?
?
BOTANICAL
1-2 pts/A
8-16 fl oz/A
32 fl oz/A
4
12
?
?
15-30 oz/A
0
0 (See
Comments)
1-2%
For applications the day of harvest, crop can

be harvested as soon as spray has dried.
25(b) pesticide. Use sufficient water per acre
to ensure foliage is thoroughly wetted.
8 oz/A

7-16 oz/A
16-64 fl oz/A
0
0
4
12
?
?

OTHER
Bug-N-Sluggo
(iron phosphate and spinosad)
4.5-17 fl oz/A
12
0.15 oz/square
yard
Comments
BIOLOGICAL
Broadcast granules.
Labeled for black and citrus cutworm only.
Apply in a 6 inch circular band around the

base of plants to be protected.
7.10.3 EUROPEAN CORN BORER
European corn borer is an important lepidopteran pest of corn, but it is also known to feed on over 200 other plant species,
including grapes. Corn borer problems are rare, but under some circumstances, may require management. They are usually found
in Vinifera varieties, especially vines with excessive foliage or where vineyards are weedy or surrounded by corn, sorghum, sudan
grass, or related crops. Young vineyards or nursery stock may be more seriously affected by borer injury than mature vines. The
larvae vary in color, ranging from creamy to light gray to faint pink, with very small, round, dark brown spots on each segment
and a dark-colored head capsule. After initially feeding on young leaves, larvae bore into canes. This weakens or kills shoots,
especially when the larvae enter the middle or lower sections. Adult moths are a creamy yellowish-brown and approximately one
inch long. Eggs are white and laid in masses resembling overlapping fish scales on the underside of leaves. Egg laying can occur
in late May, late June to early July, or early August, depending on the genetic race of corn borer present.
Table 7.10.3 Pesticides Labeled for Management of European Corn Borer

CLASS OF COMPOUND
PHI
(days)
REI
(hours)
Efficacy
Comments
BIOLOGICAL
31
2014
Table 7.10.3 Pesticides Labeled for Management of European Corn Borer

CLASS OF COMPOUND
PHI
(days)
REI
(hours)
Efficacy
Deliver (Bacillus thuringiensis)
.5-1.5 lbs/A
Javelin (Bacillus thuringiensis)

Mycotrol O
0.12-1.5 lbs/A
0.25-1 qt/A
0
0
4
4
2
?
1-2 pts/A
10-16 fl oz/A
0
0
4
4
?
?
BioLink (garlic)
32 fl oz/A
0.5-2 qts/A
12
-
?
?
15-30 oz/A
0 (See
Comments)
1-2%
10 oz/A
16-64 fl oz/A
4.5-17 fl oz/A
0
0
0
4
12
12
?
?
?
OIL
1-4 pts/A
Comments
BOTANICAL
25(b) pesticide.
25(b) pesticide.
7.10.4 GRAPE CANE BORER
Grape cane borer is a small (3/8-inch), cylindrical brown beetle that bores into canes, leaving round entrance holes that are about
1/8-inch in diameter. Immature cane borers feed only on dead or dying wood, but adults can enter vigorous, live canes starting in
late August. Tunneling can weaken canes causing them to break or die back. It can be particularly problematic when training
young vines. Damage has been reported primarily in vineyards surrounding Keuka and Seneca Lakes in the Finger Lakes region
of New York. Research in New York and Europe indicates that problems with grape cane borer are reduced if wood from
pruning is removed and destroyed each year. Destruction of burn piles before late summer is recommended.
IPM fact sheet Grape Cane Borer http://nysipm.cornell.edu/factsheets/grapes/pests/gcb.pdf
Table 7.10.4 Pesticides Labeled for Management of Grape Cane Borer

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
BOTANICAL
1-2 pts/A
10-16 fl oz
0
Up to day
of harvest
32 fl oz/A
12
Ecozin Plus 1.2% ME (azadirachtin)
15-30 oz/A
8 oz/A
32
Comments
Spray soon after egg hatch. Use in combination

with non-phytotoxic crop oil in sufficient water to
cover undersides of leaves.
Spray soon after egg hatch. Use in combination
with 0.25-1% non-phytotoxic oil in sufficient water
to cover undersides of leaves.
Use in combination with 0.25-1% non-phytotoxic
crop oil in sufficient water to cover undersides of
leaves.
2014
16-64 fl oz/A
12
4.5-17 fl oz/A
12
7.10.5 GRAPE PHYLLOXERA
Grape phylloxera are small, aphid-like insects with a complex life cycle. Two forms of grape phylloxera occur within the same
species, and several generations of each may occur in any given year. The root gall form feeds on the outside of galls or on
swellings on the roots of some grape species and varieties. Loss due to this form can be substantially reduced by grafting to a
phylloxera-resistant rootstock (see Table 6.8). This grafting will not affect injury caused by the leaf gall form of the phylloxera.
The leaf gall form lives inside galls on the underside of grape leaves of some grape species and varieties. There is a wide range in
the susceptibility of grape varieties to both forms of phylloxera. Although Vinifera roots are especially vulnerable to phylloxera,
research indicates phylloxera can also feed on Labrusca roots and reduce vine vigor. Vinifera and Labrusca leaves rarely develop
leaf galls but some hybrids like Aurore , Baco Noir, and Seyval blanc as well as the newer cold hardy varieties Frontenac,
Frontenac gris and La Crescent seem particularly prone to leaf galls. Examine foliage on a weekly basis before and after bloom.
Many varieties can withstand extensive galling.
Table 7.10.5 Pesticides Labeled for Management of Phylloxera

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
Comments
BOTANICAL
32 fl oz/A
1-2%
12
4
?
?
8 oz/A
16-64 fl oz/A
12

7.10.6 GRAPE ROOTWORM
Grape rootworm is a beetle that feeds on grape foliage as an adult, producing chain-like feeding patterns on the leaves. Immature
stages, however, feed on grape roots, and if left untreated, can cause serious damage and vineyard decline over a period of years.
Grape rootworm adults begin appearing in vineyards in mid- to late May. They lay eggs on the vine trunk. After the eggs hatch,
the larvae crawl into the soil and attach themselves to grape roots. They remain there for 12 years while completing their
development. An insecticide application made when chain-like feeding symptoms appear throughout a vineyard will control
adults before they lay eggs. This pest appears sporadically and does not require treatment every year.
IPM fact sheet Grape Rootworm http://www.nysipm.cornell.edu/factsheets/grapes/pests/grw/grw.asp
7.10.6 Pesticides Labeled for Management of Grape Rootworm

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
Up to
day of
harvest
Comments
BOTANICAL
8-16 fl oz/A
33
Use with spray oil.
2014
15-30 oz/A
1-2%
8 oz/A

16-64 fl oz/A
4.5-17 fl oz/A
0
0
12
12
?
?

7.10.7 GRAPE ROOT BORERS
Grape root borers are clear-wing moths that strongly resemble paper wasps. At present, in this region they occur only in
southern and eastern Pennsylvania. Larvae feed on grape roots for a 2-year period. Mature larvae burrow to just below the soil
surface, spin a dirty brown silk cocoon, and pupate. Adults emerge in mid- to late summer, mate, and lay eggs beneath vines. The
eggs hatch and reenter the root system. Careful monitoring for pupal cases on the soil surface beneath vines will reveal when
pupation is occurring. Good under row weed control is important in limiting the number of sites available for ovipositioning
(egg-laying). Mounding soil beneath vines after borers have pupated, and then leveling the ridges in the fall or spring creates an
environment where adults are unable to dig to the surface after leaving their cocoons. Timing is important because if mounding
is done too early the larvae merely tunnel up into the ridge before pupating.
7.10.8 GRAPE FLEA BEETLES or STEELY BEETLES
These beetles are small (3/16-inch) bluish-black beetles that damage vines by feeding on small grape buds. Larvae feed on the
upper surface of the leaves. If adult beetles are present in damaging numbers in the early season, they should be controlled with
an insecticide application at bud swell. They tend to be more abundant on the vineyard edge near woods.
IPM fact sheet Grape Flea Beetle nysipm.cornell.edu/factsheets/grapes/pests/gfb/gfb.pdf
Table 7.10.8 Pesticides Labeled for Management of Grape Flea Beetles

CLASS OF COMPOUND
Product Rate
PHI
(days)
0.25-1 qt/acre
BOTANICAL
1-2 pts/A
8-16 fl oz/A
32 fl oz/A
15-30 oz/A
0
0 (See
Comments)
4
12
4
3
3
3
8 oz/A
7-16 fl oz/A
BioLink (garlic)
0.5-2 qts/A
1-2%
?
?
16-64 fl oz/A
12

OTHER
4.5-17 fl oz/A
12
BIOLOGICAL
Mycotrol O
REI
1
34

25(b) pesticide.
2014
Table 7.10.8 Pesticides Labeled for Management of Grape Flea Beetles

CLASS OF COMPOUND
acids)
Product Rate
6.4 oz/gallon
of water
PHI
(days)
REI
1
12
Apply 1 gal mixed spray /700 ft of plant surface area.
7.10.9 GRAPE CANE GALLMAKERS
Grape cane gallmakers are small (1/8-inch) brown weevils that form scars in shoots, typically beyond the last grape cluster. The
3/4-inch reddish swelling is quite noticeable on green shoots. Berry size and percentage of sugar are not affected, and the scars
are easily found and removed during winter pruning.
IPM fact sheet Grape Cane Gallmaker nysipm.cornell.edu/factsheets/grapes/pests/gcgm/gcgm.pdf
7.10.10 GRAPE CANE GIRDLERS
Grape cane girdlers are small (1/8-inch) black weevils that girdle grape canes by chewing 2 series of holes several inches apart.
The girdles are generally beyond the last grape cluster, so there is usually no loss of fruit. Cultural control of grape cane girdler
involves cutting off and burning the infested part of the canes. This must be done before adults emerge from the canes in late
summer.
IPM fact sheet Grape Cane Girdler nysipm.cornell.edu/factsheets/grapes/pests/gcg/gcg.pdf
7.10.11 MEALYBUGS and SOFT SCALES
These insects have received attention recently due to their ability to vector leafroll virus in grapes. There are several species of
soft scales present in our area and at least one species of mealybug, the grape mealybug. In survey work in the Finger Lakes from
2006-2008 we found low levels of both mealy bugs and soft scale. Some of these individuals have tested positive for two viruses
that cause leafroll disease. At this point we do not know whether they are playing a role in spreading the virus in eastern vineyards
but because of their low numbers, we believe it is minimal. Research is ongoing to clarify this situation. In the event that
moderate to high populations develop, dormant oils can be applied prior to budbreak and may provide some control.
Insecticides applied during the season should be timed to coincide with production of crawlers. These pests rarely reach
population levels which require treatment and treatment will not stop virus transmission.
Table 7.10.11 Pesticides Labeled for Management of Mealybugs and Soft Scale
CLASS OF COMPOUND
PHI
(days)
REI
(hours)
Efficacy
2-3 lbs/A
Labeled only for mealybugs.
.25-1 qt/A
Labeled only for mealybugs.
1-2 pts/A
10-16 fl oz/A
0
0
4
4
?
?
32 fl oz/A
0.5-2 qts/A
15-30 oz/A
0 (See
Comments)
12
4
?
?
?
BIOLOGICAL
Mycotrol O
Product Rate
Comments
BOTANICAL
35
25(b) pesticide.
2014
CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
(hours)
Efficacy
1-2%
10 oz/A
18-72 fl. oz./A
7-16 oz/A
0
0
4
4
4
?
?
?

16-64 fl oz/A
4.5-17 fl oz/A
0
0
12
12
?
?
1 qt/A
25(b) pesticide.
1-4 pts/A
25(b) pesticide.
1-2 gal/100gal
0
Up to day of
harvest
Labeled for mealybugs.
Golden Pest Spray Oil (soybean oil)

2 gal/A
1-2 gal/A
--
4
12
1
1
Dilute spray:
1-2 gal/A in 200300 gal water per
acre
Concentrate
spray: 1-2 gal/A in
enough water to
provide thorough
coverage
12
Labeled for mealybugs. Dormant application.

Dormant application. Mix with appropriate
labeled rate of an insecticide registered for use
on grapes for mealybug control.
Labeled only for mealybugs. Dormant
application. Use in combination with an
appropriately labeled insecticide. Should not be
used on grapes for fresh market.

(paraffinic oil)
1-2 gal/ 100gal
14 for table
grapes; 0 for
others
Labeled only for mealybugs. Thorough coverage

is essential. Do not mix with sulfur products.

1-2 gals/100 gal

0.75 gals/100 gals
at 150-300 gals
water/A (dilute)
14 for table
grapes; up to
day of
harvest for
others
1
1
25(b) pesticide.
Only labeled for mealybug on grape. Do not
apply within 10 days of a sulfur application. Do
not tank-mix oil and copper more than
once/season. Do not use copper and oil
together when fruit present.
Up to day of
harvest
Use sufficient water per acre to ensure

thorough coverage. Do not use after bloom on
table grapes or following bunch closure on wine
grapes. Use a minimum of 25 gal water/A. The
maximum labeled rate is 2 gal Trilogy/acre
/application.
Comments
OILS
1-3 gal/A
(concentrate)
1-2 gal/100 gal
water
Trilogy (neem oil)
0.5-1.0% solution
1-2 gal/100 gal

water
Up to day of
harvest
1-2% volume to
volume
12
OTHER
M-Pede
36
2014
CLASS OF COMPOUND
Product Rate
SucraShield
0.8-1% vol to vol

solution
PHI
(days)
REI
(hours)
Efficacy
48
Comments
Use between 25 and 400 gal of mix per acre
depending on type, growth stage and spacing of
crop.
7.10.12 MULTICOLORED ASIAN LADY BEETLE (MALB)
MALB is an important predator of aphid pests on a number of different crops. However, near harvest it can become a problem
for grape growers (both for wine and sweet juice). After a sufficient cold period in the fall the adult beetles begin searching for
overwintering sites and this can bring them into vineyards where they may feed on ripe or damaged grapes. Injury to fruit,
however, is not the real concern. When disturbed, by harvesting of grapes, for example, the beetles produce a noxious smelling
liquid from their joints that contaminates the fruit and causes a severe off-flavor in juice or wine. This problem has been most
severe on the Niagara Peninsula and the southeastern shore of Lake Erie, but has also been reported in the Finger Lakes. We
currently do not have a good estimate of economic threshold, but it may be as little as 15 beetles per grape lug. During the
summer MALB feed on a number of different aphid species, including the introduced soybean aphid. When soybean aphids are
abundant, this probably leads to an abundance of MALB and potentially to greater problems in vineyards.
Pesticides Labeled for Management of MALB

CLASS OF COMPOUND
Product Rate
PHI
(days)
REI
1
BOTANICAL
1 2 pt/A
10-16 fl oz/A
0
0
4
4
?
?
32 fl oz/A
12
BioLink (garlic)
0.5-2 qts/A
15-30 oz/A
0 (See
Comments)
1-2%
8 oz/A
16-64 fl oz/A
12
4.5-17 fl oz/A
12

25(b) pesticide.
7.10.13 PLUME MOTH
Plume moth larvae can cause injury to young shoots and grape clusters early in the growing season. In most years, this injury is
not significant. The light green larvae hatch at, or near, bud break. They fold young, terminal leaves together to form a shelter in
which they feed on leaf tissue (the leaves are held together with webbing). This, in itself, is generally not a serious problem
because the shoot can recover after the larvae complete development (in early June). When present in very high densities, the
larvae sometimes accidentally enclose young flower clusters within their leaf shelters; if this happens, they will feed on the florets.
Infestations are often limited to vineyard edges. This pest does not require treatment in most years.
37
2014
Table 7.10.13 Pesticides Labeled for Management of Plume Moth

CLASS OF COMPOUND
BOTANICAL
1-2 pts/A
8-16 fl oz/A
32 fl oz/A
BioLink (garlic)
0.5-2 qts/A
15-30 oz/A
PHI
(days)
REI
1
0
Up to day
of harvest
4
4
?
?
12
0 (See
Comments)
?
?
8 oz/A
16-64 fl oz/A
0
0
4
12
?
?

OIL
4.5-17 fl oz/A
12
1-4 pts/100
gal/A
25(b) pesticide.
For applications the day of harvest, crop can be harvested
as soon as spray has dried.
25(b) pesticide. Use for early-stage caterpillars.
7.10.14 ROSE CHAFER
Rose chafers are clumsy, light-brown beetles about 5/8-inch long. They damage leaves and flower clusters around the bloom
period. Populations are usually highest on light, sandy soil.
Table 7.10.14 Pesticides Labeled for Management of Chafers

CLASS OF COMPOUND
Product Rate
BOTANICAL
1-2 pts/A
BioLink (garlic)
10-16 fl oz/A
32 fl oz/A
0.5-2 qts/A
15-30 oz/A
PHI
(days)
REI
1
0
0 (See
Comments)
4
12
-
?
?
?
1-2%
8 oz/A

16-64 fl oz/A
4.5-17 fl oz/A
0
0
12
12
?
?
OTHER
12.5-50 lbs/A
Up to day
of harvest

25(b) pesticide.
Suppression only. Do not spray table grapes from first

bloom to harvest. Infestations can be sprayed up to first
bloom and again after harvest.
38
2014

7.10.15 THRIPS
Thrips are small (1/25-inch) yellowish or brownish insects that rarely cause significant injury to grapes in our area. The adults are
winged and more brownish, while immature thrips are more yellowish and have a worm-like appearance. They use their
rasping/sucking mouth parts to feed on leaf tissue. When populations are high, during the early part of the season, their feeding
activity can result in small, deformed leaves and stunted shoots. Later in the season, the vines are much better able to tolerate
thrips feeding. It is rarely necessary to treat for this pest. Aurore and DeChaunac varieties appear to be most susceptible to shoot
stunting. Concord and other Labrusca varieties tolerate feeding with no apparent injury.
Pesticides Labeled for Management of Thrips

CLASS OF COMPOUND
Product Rate
PHI
(days)
BIOLOGICAL
(spinosad)
1.25 2.5 oz/A
4-8 oz/A
2-3 lbs/A
Mycotrol O
.25-1 qt/A
BOTANICAL
1-2 pts/A
10 oz/A
32 fl oz/A
0.5-2 qts/A
4
12
-
?
?
?
15-30 oz/A
0
0 (See
Comments)
1-2%
10 oz/A
16-64 fl oz/A
0
0
4
12
?
43

OIL
4.5-17 fl oz/A
12
43
1 part /100
parts water
25(b) pesticide.
1-4 pts/100
gal/A
25(b) pesticide.
GC-Mite
(cottonseed, clove and garlic oils)
1 gal/100 gal

application.
1-2 gals/100 gal

0.5-1.0%
solution
25(b) pesticide.
Suppression only. Do not use Trilogy after bloom on
table grapes or following bunch closure on wine grapes.
Use sufficient water per acre to ensure thorough
coverage. Use a minimum of 25 gal water/A. The
maximum labeled rate is 2 gal Trilogy/acre /application.
0.8-1% vol to
vol solution
48
Trilogy (neem oil)
REI
1

See label for specific thrips species.
25(b) pesticide.
OTHER
SucraShield
39
Use between 25 and 400 gal of mix per acre depending

on type, growth stage and spacing of crop.
2014
Pesticides Labeled for Management of Thrips

CLASS OF COMPOUND
Surround WP
(kaolin)
Product Rate
25-50 lbs/A
PHI
(days)
Up to day
of harvest
REI
1
4
Do not spray table grapes from first bloom to harvest.

Infestations can be sprayed up to first bloom and again
after harvest.
7.10.15 TUMID GALLMAKER
Tumid gallmaker is a small (1/10-inch) brown to reddish fly with plume-like antennae. From early May to mid-September, it lays
its eggs in masses between developing tissues at the bud or shoot tips. After hatching, the larvae cause injury by boring into vine
tissue and causing a round, reddish gall to form. These galls can develop on leaf tissue or petioles, where they probably do little
actual damage to the vine, or in grape clusters, where there is more concern about economic injury. Hence, the greatest concern
for this pest is in the early part of the season. Tumid gallmaker is generally not as prevalent in the western and central grapegrowing regions as in the southeastern areas. Aurore and Rougeon appear to be particularly susceptible.
IPM fact sheet Grape Tumid Gallmaker http://nysipm.cornell.edu/factsheets/grapes/pests/gtg/gtg.pdf .
7.11 Weed Management

Weeds are part of the vineyard ecosystem. Weed management decisions are based on balancing the positive and negative aspects
of weed growth in the vineyard. Weeds can compete for water and nutrients, reducing vine growth; contaminate mechanically
harvested fruit; provide alternate hosts for vineyard pests; and interfere with vineyard operations. Weed growth can also alter the
microclimate around vines, leading to higher disease pressure and increasing the risk of spring frost. However, managing weed or
cover crop growth in row middles can be a powerful tool for managing overly vigorous vines, minimizing erosion, and
improving equipment access in wet seasons.
Minimizing weed competition during vineyard establishment is critical to achieve optimal vine growth and yields. In mature
vineyards, the need to minimize weed competition depends on several factors. Productivity of shallow-rooted vines such as
Concord can be severely limited due to weed competition. The critical period of weed competition is from bloom until veraison,
when days are long, grapevine leaf area is maximized, and when soil moisture may be limiting. On the other hand, growth of
overly vigorous vines can be reduced with weed competition, and limiting soil moisture post-bloom may reduce berry size and
lead to concentrated flavors and higher wine quality. In any case, some level of weed control is usually necessary to limit weed
growth into the vine canopy which can interfere with sunlight penetration into the fruit zone and lead to higher disease pressure.
Cultivation is sometimes used as a row middle weed management tool in vineyards. Low vine size restricts productivity of ownrooted Labrusca varieties such as Concord that generally have shallow root systems and cultivation has been used to minimize
weed competition is such vineyards. However, there are negative aspects to continuous cultivation. Excessive cultivation can
lead to undesirable consequences such as soil erosion, reduced soil organic matter, and breakdown in soil structure resulting in
compaction and reduced permeability. If cultivation is used for row middle management it is suggested that negative effects be
limited by not cultivating more often than necessary to suppress weed growth, to shallow (1-2") depths only, and with the goal of
reducing, rather than completely eliminating, weed or cover crop growth. Fall planting of ryegrass or other cover crops can be
used in conjunction with cultivation to provide winter cover. See section 3 for more information on cover crops.
Organic mulches can also be used as tools for row middle management. They are most effective where soil moisture and fertility
are low and where low vine size restricts vineyard productivity. Use of organic mulches can lead to excessive vine vigor by
increasing the soil water content and through release of nutrients. In one study in Western New York, application of 5 tons of
straw mulch for two consecutive years increased petiole potassium levels which led to foliar symptoms of magnesium deficiency.
Rootstock choice can influence the amount of weed competition that grapevines can tolerate. In an experiment at the Vineyard
Lab in Fredonia, NY, Concord vines grafted to 3309 achieved optimal vine size without row middle cultivation or supplemental
nitrogen, whereas own-rooted vines required cultivation and 100 lb. nitrogen to achieve the desired vine size. Note that
conventional herbicides were used to control in-row weed growth.
40
2014
In-row weed management may be one of the most difficult tasks in the production of organic grapes. The yearly hilling up and
taking down of a soil ridge to protect the graft union of cold tender varieties grown on a rootstock can be useful in managing
weeds and pests if timed correctly. Pulling the soil ridge down in the spring covers newly emerged weed seedlings as well as
over-wintering inoculum of black rot and downy mildew and pupae of grape berry moth. However, a single take down in the
spring, followed by hilling up in the fall, should not be counted on as the sole means of weed control in most vineyards, as annual
and perennial weeds are likely to proliferate during the summer months.
There are a number of mechanical, thermal and animal measures that can be used to limit the effects of weeds under the row.
Mechanical and thermal options include fixed hoes, rotary cultivators, flamers, steamers, and hot water applicators. A good list
of available options is found in Grapes: Organic Production Guide, available for purchase at the National Sustainable Agriculture
Information Service website. Animal weeders have also been used with some success in organic vineyards across the United
States. The use of weeder geese and sheep have some effectiveness, but due to food safety concerns regarding microbial
contamination of food crops from manure they must be removed from the vineyard 90 days prior to harvest.
Another potential approach to under-row weed management is use of an under trellis mower, using commercially available
equipment and currently being investigated at the Long Island Horticultural Research and Extension Lab. Initial results indicated
no difference between under-row mowing and conventional herbicide treatments in terms of yield or fruit quality, but mowing is
more labor intensive and expensive. Mowing shifted the spectrum of weeds strongly toward summer annual grasses.
Organic mulches are generally discouraged for under-row weed control in vineyards due to concerns about harboring rodents
that may feed on the vines. Possible materials include straw, hay, sawdust, and wood chips. Inorganic mulches like plastic can be
used in organic production, but only if they are removed from the soil annually. There has been some recent research in Italy
with the use of biodegradable mulch films that do not need to be removed from the soil. These materials have not been
evaluated in New York vineyards.
For more information on weed management consult:
Grapes: Organic Production. Dufour, R. 2006. The National Sustainable Agriculture Information Service, pub. IP031.
attra.ncat.org/attra-pub/grapes.html#weeds.
Managing Weeds in Vineyards. I. Choosing a weed management program
nysipm.cornell.edu/publications/grapeman/files/weedman.pdf
Organic Herbicides Labeled for Management of Vineyard Weeds

Trade Name
(active ingredient)
Cinnamon oil
(cinnamon oil)
GreenMatch EX
(citrus extract (dlimonene))
PHI (days)
REI
(hours)
Efficacy
Consult label
25(b) pesticide.
14% solution
7 (for spot
treatments)
25(b) pesticide.
For broadcast applications, do not apply past first fruit set.
There are reports of some efficacy on some broadleaves
such as Brassica species.
Use 60 or more gal/A per acre of spray mix with an organic
surfactant such as Surfact 50.
Product Rate
Comments
7.12 Wildlife Management

Deer and birds have the potential to be economically destructive in a short period of time. Deer browse on young shoot growth
early in the year and can destroy a training system if not caught early. Fencing and dogs are the two most reliable options of
41
2014
keeping deer out of the vineyard. Repellents can be used but they must be put in place prior to the deer discovering the presence
of food as deer are much harder to deter once they have enjoyed a meal. Because much of the deer damage to vines occurs
during the dormant season, repellent applications may be limited by cold temperatures or snow cover. Nuisance permits for
shooting of deer causing substantial damage may be available to reduce the population in some areas. Contact your regional
Department of Environmental Conservation wildlife office for technical advice and a permit application.
Flocking birds can destroy a crop in a matter of days. Netting is the best option to exclude birds from feeding on ripening grapes
but is a costly option for all but the more valuable grape varieties. Several types of netting, such as plastic, nylon, cotton, and
polyethylene, are marketed for protecting fruits. A lightweight acrylic netting that can be draped directly over plants is available. It
does not require support and it does not interfere with sunlight, pollination, or growth. Most netting is expensive, but it can be
reused for many years. For more information see: Bird Damage Prevention for Northern New England Fruit Growers by
Alan Eaton, UNH Cooperative Extension. Repellent and scare tactics such as mylar tape, scare eyes, distress calls, cannons and
human activity in the vineyard have provided short-term success against birds. Birds quickly adapt to the noises and scare tactics
as they learn they will not be hurt. Frequently moving noisemakers to different locations in the vineyard can increase the time
frame of effectiveness from days to weeks.
There are no chemicals registered for vertebrate control in New York State vineyards. Specific practices for vertebrate
management are listed in Table 7.4.
Table 7.4. Vertebrate Damage Mitigation Practices

Animal Pest
Birds
Management Practices
Netting; visual scare devices (eye-spot balloons, silhouettes, reflective tape); auditory frightening device
(recorded alarm calls, pyrotechnics, propane cannon).
Population reduction through shooting by licensed hunter of game species in appropriate season (crows,
turkeys); or unprotected species (European starlings, English sparrows, pigeons). All state and local
1
firearms laws or regulations must be followed .
Mice and voles
Wire trunk guards; close mowing of vineyard middles; vegetation reductions (<40% ground cover) under
vines; removal of dropped fruit and prunings; habitat manipulations including elimination of unmowable
areas within vineyards; monitor to determine the need for management.
Population control through trapping by landowner.
Raccoons
Electrified exclusion fencing.
Population reduction through shooting by licensed hunters or landowners in appropriate seasons;
through trapping by landowner, by licensed trapper, or by licensed nuisance wildlife control agent.
Red and gray foxes Manipulation including elimination of protective cover within vineyards.
Population reduction through shooting by licensed hunters or landowners in appropriate seasons;
through trapping by landowner, by licensed trapper, or by licensed nuisance wildlife control agent.
White-tailed deer Exclusion fencing (8 ft. (244 cm) high-tensile woven wire or 5 to 6 ft. (152 to 183 cm) electric exclusion
fencing; peanut-butter baited electric fences; invisible fencing with dogs); habitat manipulation including
elimination of protective cover within vineyards.
Population reduction through shooting by licensed hunters, landowners or their agents with nuisance deer permits.
Woodchucks
Exclusion fencing (electrified exclusion fencing); habitat manipulation including removal of brush piles
within vineyards.
Population reduction through shooting by licensed hunters or landowners; through trapping by
landowner or by licensed nuisance wildlife control agent.
1
Conduct shooting and trapping only as defined by New York State Department of Environmental Conservation regulations. Shooting for nuisance wildlife
control is allowed only when neighboring occupied buildings are >500 ft. distant; shooting when neighboring buildings are less than 500 ft. distant requires
neighbor permission. Also check local ordinances, as shooting and trapping are prohibited in some areas. Note: It is illegal to trap a nuisance animal and
release it onto public lands or someone elses property. It must be released on the landowners property or killed.
42
2014
7.13 Harvest & Nuisance Pests

During harvest operations some pests can contaminate the grapes, reducing their quality, e.g. the striped snail, wasps and yellow
jackets, multicolored Asian lady beetles (MALB), and mice. Wasp and yellow jacket nests can be destroyed during the growing
season as they are found in the vineyard. Snails can be managed with Sluggo bait (follow label directions) or with copper band
barriers (100% effective) placed around trunks. See the 2000 NYS IPM Project Report, Demonstration and Evaluation of Pest
Management Alternatives in Finger Lakes Grapes, by T. Martinson and T. Weigle for more information on managing the striped
snail. To manage MALB, refer to the section on Secondary Insect Pests. In years with high mouse populations, trap prior to
harvest.
Pesticides Labeled for Management of Nuisance Pests

Trade Name
(active ingredient)
Product Rate
PHI
(days)
REI
(hours)
Efficacy
Comments
Bug-N-Sluggo
(iron phosphate and
spinosad)
0.15 oz/square
yard
For snails and slugs. Apply in a 6 inch circular band around

the base of the plants to be protected.
Garlic Barrier AG
(garlic juice)
1-2%
25(b) pesticide. For slugs.
PyGanic EC 1.4 II
(pyrethrins)
16-64 fl oz
12
Wasps & yellow jackets.
Sluggo-AG
(iron phosphate)
Sluggo Slug &andSnail
Bait
(iron phosphate)
20-44 lbs/acre
Snails.
0.15 oz./sq yd
Snails. Applied in a 6-inch circular band around the base

of the plant.
8. FOOD SAFETY
Attention to microbial food safety is important for crops that are eaten raw. Continuing produce-associated foodborne illness
outbreaks have resulted in many buyers requiring the implementation of food safety practices on the farm and the development
of the first ever produce safety regulations as part of the Food Safety Modernization Act (FSMA). Pathogens can contaminate
food during all phases of production, harvesting, and packing. Wild and domesticated animals, manure, irrigation water,
inadequate worker hygiene, unclean picking containers, unsanitized post-harvest water, and unclean packaging materials are all
potential vectors of microbiological contaminants. Growers should conduct a risk assessment to identify microbial hazards and
then implement appropriate practices to reduce risks. There are many resources available to help including those at the National
GAPs Program or the Produce Safety Alliance. Regardless of farm size, commodities or cultural practices, Good Agricultural
Practices can be used to identify and possibly reduce microbial risks.
Implementing just a few simple practices can reduce risks significantly. One of these is to wash hands using potable water and
sanitizer prior to any contact with the crop, particularly after using the restroom or eating. Do not allow workers who are ill
to handle produce. If they are able to work, assign jobs that do not involve contact with produce or customers. Prevent
animals or animal manure from contacting produce, by discouraging animals (including pets) from entering production fields
and by not using irrigation water that may have been contaminated with manure. Manure should only be applied before
planting so it can be incorporated into the soil. For late-maturing table grapes, composted manure can be applied to the
soil in spring if it has been composted prior to application. Ensure that picking containers are clean and free from mouse
droppings. Following these steps can dramatically reduce risks of pathogen contamination. Conduct a full assessment of your
farm to identify other high risk practices.
43
2014
The Food Safety Modernization Act (FSMA) will apply to farms that grow, harvest, pack or hold most
fruits and vegetables when those fruits and vegetables are in an unprocessed state, and will govern
practices affecting: water, worker hygiene, manure and other soil additions, animals in the growing
area, and equipment, tools and buildings When the FSMA is finalized, the Food and Drug
Administration (FDA) will be mandated to enforce preventive control measures, and to conduct
inspections across the food supply system. Updates and information on this proposed rule are
available at the Food Safety Modernization Act website.
Table 8.1 Rates for Sanitizers Labeled for Postharvest Grapes and/or Postharvest Facilities
Uses
Active ingredient
Product name
Food contact
1
surfaces
chlorine dioxide
2
Oxine
100 ppm solution
2
Pro Oxine
50-200 ppm solution
hydrogen peroxide/peroxyacetic acid
Oxonia Active
1-1.4 oz/4 gal water
Peraclean 5
1-1.5 fl oz/5 gal water
Peraclean 15
0.33 fl oz/5 gal water
*SaniDate 5.0
1.6 fl oz/5 gal water
Tsunami 100
Victory
VigorOx Liquid Sanitizer
1-1.7 fl oz/5 gal water
and Disinfectant OAI
VigorOx 15 F & V
0.31-0.45 fl oz/5 gal water
VigorOx LS-15
sodium hypochlorite
San-I-King No. 451
100 ppm chlorine in solution
Hard surface,
1
non-food contact
Fruit surface
(spray or drench)
500 ppm solution

500 ppm solution
1 oz/8 gal water
1.6 fl oz/ 5 gal water

-

1 fl oz/16.4 gal water
1-11 fl oz/16 gal water

1 fl oz/16 gal water, spray or drench

-
Thoroughly clean all surfaces and rinse with potable water prior to treatment
Acid activator required.
*Restricted-use pesticide; may be purchased and used only by certified applicators or used by someone under the direct supervision of a
certified applicator.
2
9. SPRAYER TECHNOLOGY
9.1 Spraying Small, Organic Vineyards:
On many small-scale organic vineyards spraying often requires special attention to calibrating sprayers, calculating amounts of
pesticide to use, and measuring pesticide products.
To ensure even distribution throughout the canopy, a systematic approach to spraying the whole canopy is essential. Take
particular care to cover the top of the canopy as well as ensuring adequate penetration into the inside and middle of the canopy
and the fruiting zone. Spray from both sides of the row. Water sensitive cards (Syngenta) or Surround, kaolin clay, (Engelhard)
may be used as tracers to monitor spray distribution.
PRIOR TO SPRAYINGCALIBRATING SPRAYERS
Calibration of backpack sprayersfor canopy spraying
1. Fill the spray tank with a known quantity of clean water (e.g. 2 gallons)
2. Determine the number of vines that you can spray on both sides with the spray tank (e.g. 48 vines covered)
3. Determine the total number of vines per acre (e.g. 968 vines per acre)
44
2014

4.
Calculate the spray volume required per acre:

Spray volume/acre = (vines per acre vines covered per spray tank) x volume applied in spray tank
e.g. Spray volume/acre = (968 48) x 2 = 40 gallons per acre
Calibration of backpack sprayersin general

Use clean water
DYNAMIC CALIBRATION
1. Select correct nozzle and pressure.
2. Measure and mark off an area 10 feet x 10 feet on concrete.
3. Fill sprayer to a known level, mark the fill level.
4. Spray the area on the concrete.
5. Refill sprayer to the fill mark.
6. Compare quantity collected with nozzle chart and desired amount.
STATIC CALIBRATION
1. Select correct nozzle and pressure.
2. Measure and mark off an area 10 feet x 10 feet on concrete.
3. Spray the area and record time taken.
4. Carry out stationary run of same time duration, catching liquid in a graduated measuring jug.
5. Compare quantity collected with nozzle chart and desired amount.
CALCULATING THE AMOUNT OF PESTICIDE TO USE
Some organically approved pesticides are typically sold for large-scale vineyards and give application rates on a per acre basis, or
an amount per 100 gallons of spray mix. When converting a known quantity per acre to spray a smaller area, the first step is to
measure the area to be sprayed using a tape measure. Divide the number of square feet you have measured by 43,560 to obtain
the acreage (in decimal form).
Example:
1. If you are going to spray 20,000 sq. ft,
20,000 divided by 43,560 = 0.459 acre
2. The label states 3 pints of product per acre
Multiply the label rate per acre by the decimal for you area
3 pints multiplied by 0.459 = 1.38 pints
3. Remember there are 16 fl oz in 1 pint.
MEASURING SMALL AMOUNTS OF PESTICIDE
The following tables and examples provide information on converting pesticide rate amounts for smaller areas.
Table 9.1. How much powder or granules should I use?
Volume of liquid
Amount of
powder or
granules to use
100 gallons
4 oz
8 oz
1 lb
2 lb
3 lb
4 lb
25 gallons
1 oz
2 oz
4 oz
8 oz
12 oz
1 lb
Powders and granules
5 gallons
3
/16 oz
/8 oz
7
/8 oz
1 oz
3
2 /8 oz
3 oz
3
1 gallon
tsp
1 tsp
2 tsp
4 tsp
2 Tbsp
2 Tbsp + 2 tsp
45
Example: The label states 3 lbs of powdered

product per 100 gallons but you only wish to
use a backpack sprayer with a 5-gallon tank.
Table 8.1 shows you need to mix in 23/8 oz
of powder. Use clean weighing scales to
provide the correct amount of powder,
NEVER use a volumetric measure, e.g. a
measuring cup, because the bulk density of
different products varies.
2014
Table 9.2. How much liquid should I use?

Volume of liquid
Amount of
liquid to use
100 gallons
25 gallons
5 gallons
1 gallon
1 gal
4 pts
2 pts
1 pt
1 pt
8 oz
4 oz
2 pts
1 pt
pt
6 oz
4 oz
2 oz
1 oz
6 oz
3 oz
9
1 /16 oz
1 oz
7
/8 oz
7
/16 oz
oz
1 oz
5
/8 oz
5
/16 oz
oz
3
/16 oz
tsp
tsp
Table 9.3. Dilution of liquid products to various concentrations

Dilution rate
1 in 100
1 in 200
1 in 800
1 gallon
2 Tbsp + 2 tsp
4 tsp
1 tsp
3 gallon
cup
cup
1 Tbsp
5 gallon
cup + 5 tsp
6 Tbsp
1 Tbsp + 2 tsp
1 in 1000
tsp
2 tsp
1 Tbsp + 1 tsp
Liquids
Example: The label states 4 pts of a liquid

product per 100 gallons of spray but you only
wish to use a backpack sprayer with a 5-gallon
tank. Table 8.2, below, shows you need to mix
in 3 fl oz of liquid product. Use a clean
measuring cylinder or vessel to provide the
correct amount of liquid.
Measuring equipment.
Always use measuring equipment that is

dedicated only for pesticide use. For very
small quantities of liquids, a syringe can be
useful. For powder or granular products use
weighing scales, do not rely on a measuring
cup as the bulk density of products varies.
Safety. Be sure to wear the proper protective clothing and equipment as required on the pesticide label. Always be aware of
watercourses, neighboring properties and changes in the weather.
9.2 Selecting a Small Sprayer for the Small, Organic Vineyard

There are many important points to consider before purchasing a sprayer, not the least of which is the area to spray, the
proximity of the local supplier, standard of manufacture etc. There are many growers with small vineyards who dont require
airblast sprayers and have a need for spraying equipment ranging from backpack sprayers to small truck- or ATV-mounted
machines.
CANOPY SPRAYERS
Backpack sprayers
Small capacity (4-5 gallon) sprayers will produce up to approximately 100 psi pressure. Weight is an important consideration and
growers should select a sprayer with good, wide, padded straps to ease the load on your shoulders. Correct nozzle selection
according to the target is very important to ensure even coverage. A good-sized filling hole at the top is also important.
There are three factors affecting application rate - forward speed, pressure, and nozzle tip size. Unfortunately most inexpensive
backpack sprayers have no pressure gauge. Pay more money and purchase a backpack sprayer with a pressure gauge or, better
still, purchase a spray management valve as standard or as an option. Normally output increases or decreases according to the
pressure in the system, (which is dependent upon how vigorous you are in pumping the handle up and down). A spray
management valve, such as a CF valve, will ensure a constant output irrespective of hand pump action. The CF valve evens out
fluctuations in pressure, e.g. will only allow a maximum and minimum pressure thus ensuring even flow. The Fountainhead
Group also sell a backpack sprayer with a simple valve which ensures the correct pressure is not exceeded.
An alternative to the hand-operated backpack sprayer is an electrically-operated backpack sprayer, which utilizes a small
rechargeable battery. Maximum pressure is relatively low and it is easier than using a traditional hand pump system, particularly if
you have many rows of vines to spray. Similarly a small back pack sprayer fitted with a small gas engine is available. The electric
version is quieter to use, but you must remember to recharge the batteries otherwise spraying will be delayed.
Portable mist and air blower backpacks
These are ideal for vineyards where canopy penetration is required, e.g. denser, less manicured canopies. A small gas engine
drives a fan blower which creates an airstream which passes along a hand-held tube (similar to a leaf blower). The tube has a
nozzle situated at the end so that liquid spray can be squirted into the airstream. The operator directs the spray cloud towards the
46
2014
canopy by pointing the hand-held tube. It is preferable to point the tube backwards to avoid walking into the spray cloud.
Engine speed can be reduced which enables a slower airspeed to match a smaller canopy in early season. They are very good at
rustling the canopy and getting good penetration and deposition. They are heavy! Noise is a problem, so ear protection must be
worn.
Portable engine-driven gas sprayers
If weight is a problem, and ground conditions are relatively smooth, a number of manufacturers offer a sprayer with a small gas
engine and a 10 to 12 gallon tank. Larger capacity tanks (14 to 100 gallons) are often trailed and can be pulled by a lawn tractor,
ATV, Gator, or small tractor.
Small, mounted sprayers
Ideal for mounting onto the carrier rack of an ATV, 15 to 25 gallons, they use a small electric pump to provide up to 70 psi.
When used with a hand wand and a hose, they can be used to spray short lengths of vine rows. The same system is ideal for weed
control and spot spraying of weeds.
Large, skid mounted sprayers
Ideal for fitting into the back of a pick-up truck, these sprayers have a tank capacity of 35 to 200 gallons, and an electric-start gas
engine.
Small, trailed airblast sprayers
Very small airblast sprayers, with tank capacities up to 110 gallons and a 5.5 to 20 hp gas engine, can be towed by an ATV or a
small tractor. Larger tank capacities up to 300 gallons are also available but require larger tractors with weights and brakes for safe
operation. Remember, the larger the gas engine, the more important it is to buy an electric start option. Small airblast sprayers are
ideal in smaller vineyards but suffer from a lack of air direction, therefore purchase sprayers with deflectors or towers to direct
the air into the canopy.
Small, mounted airblast sprayers
Three-point hitch, PTO-driven models with a 22- or 24-inch fan, for fitting onto 25 plus hp tractors are available. Beware of
drift, again consider models which direct the air via deflectors or towers.
HERBICIDE OR GROUND APPLICATION SPRAYERS
Backpack, small ATV-mounted tank, and hand-lance sprayers

These sprayers can be used for herbicide application BUT be very careful that there is no carry-over from herbicide residues in
the sprayer, therefore wash them out very thoroughly before using them to apply materials other than herbicides.
Controlled Droplet Applicators (CDA)
The use of CDAs will considerably reduce the need to carry vast amounts of water. A spinning disc (battery powered) will
produce 95% of the same-size droplets, thus reducing herbicide rates by at least 50% and water rates by 75%. Herbi and Mantis
(trade names) are both hand-held CDA sprayers. ATV- or tractor-mounted shielded CDA sprayers such as the Environmist also
reduce spray rates while shielding the vines from the spray.
Wick wipers
Where occasional weeds and access over wet land are a problem, the use of a hand-held wick wiper is an easy-to use, effective
option. A small tank, usually contained in the handle, holds the liquid, which soaks a rope wick or a sponge. The rope or sponge
can then be wiped against the weeds.
For further information on pesticide application technology, visit the Pesticide Application Technology website. Also, consult
Chapter 7, Sprayer Application Technology, in the New York and Pennsylvania Pest Management Guidelines for Grapes
http://ipmguidelines.org/grapes/.
47
2014
10. PESTICIDES MENTIONED IN THIS PUBLICATION

Table 10.1 Fungicides and Bactericides
Trade Name
Actinovate-AG
Badge X2
Basic Copper 53
Champ WG
CS 2005
Double Nickel 55
Double Nickel LC
EcoMate Armicarb 0
Glacial Spray Fluid
Kaligreen
Kumulus DF
Micro Sulf
Microthiol Disperss
Mildew Cure
Milstop
Nordox 75 WG
NuCop 50DF
Nu-Cop 50 WP
Nu-Cop HB
Optiva
Organocide 3-in-1
Oxidate 2.0
Oxine
Oxonia Active
Peraclean 5
Peraclean 15
PERpose Plus
Pro Oxine
PureSpray Green
*Quimag Quimicos Aguila Copper Sulfate Crystals
*SaniDate 5.0
San-I-King No. 451
Serenade ASO
Serenade MAX
Sil-Matrix
Sporatec
SuffOil-X
Trilogy
TriTek
Tsunami 100
Victory
VigorOx Liquid Sanitizer & Disinfectant OA I
Active Ingredient
Streptomyces lydicus
copper oxychloride, copper hydroxide
basic copper sulfate
copper hydroxide
copper sulfate pentahydrate
copper octanoate
Bacillus amyloliquefaciens str. D737
Bacillus amyloliquefaciens str. D737
potassium bicarbonate
mineral oil
sulfur
sulfur
Sulfur
cottonseed, corn, and garlic oil
cuprous oxide
cupric hydroxide
copper hydroxide
cupric hydroxide
Bacillus subtilis str. QST 713
paraffinic oil
sesame oil
hydrogen dioxide
hydrogen dioxide, peroxyacetic acid
chlorine dioxide
hydrogen peroxide/dioxide
chlorine dioxide
petroleum oil
copper sulfate pentahydrate
Reynoutria sachalinensis
hydrogen peroxide/peroxy acetic acid
sodium hypochlorite
Bacillus subtilis
Bacillus subtilis
potassium silicate
rosemary, corn, and garlic oil
petroleum oil
neem oil
petroleum oil
peroxy acetic acid/ hydrogen peroxide
48
EPA Reg. No.

73314-1
80289-12
45002-8
55146-1
66675-3
67702-2-70051
70051-108
70051-107
5905-541
34704-849
11581-2
51036-352-66330
55146-75
70506-187
exempt - 25(b) pesticide
70870-1-68539
48142-4
45002-4
45002-7
42750-132
69592-26
65564-1
70299-2
70299-12
9804-1
1677-129
54289-3
54289-4
86729-1
9804-9
69526-9
73385-1
84059-3
70299-19
2686-20001
69592-12
69592-11
82100-1
48813-1-68539
70051-2
48813-1
1677-164
1677-186
65402-6
2014
Table 10.1 Fungicides and Bactericides

Trade Name
Active Ingredient
EPA Reg. No.
VigorOx 15 F & V
65402-3
VigorOx LS-15
65402-3
*Restricted-use pesticide; may be purchased and used only by certified applicators or used by someone under the direct supervision
of a certified applicator.
Table 10.2. Insecticides and Miticides

Trade Name
Aza-Direct
AzaGuard
Azera
Biobit HP Biological Insecticide
BioLink
BioRepel
Bug-N-Sluggo
Cedar Gard
Deliver Biological Insecticide
DiPel DF
Ecotec
Ecozin Plus 1.2 ME
Entrust SC
Garlic Barrier AG repellent
GC-Mite
Glacial Spray Fluid
Golden Pest Spray Oil
Grandevo
Javelin
Kumulus DF
Micro Sulf
Microthiol Disperss
Molt-X
M-Pede
Mycotrol O
Neemazad 1% EC
Neemix 4.5
Omni Oil 6E
Omni Supreme Spray
Organocide 3-in-1
PureSpray Green
PyGanic EC 1.4 II
PyGanic EC 5.0 II
Safer Brand #567 Pyrethrin & Insecticidal Soap
Concentrate II
Seduce Insect Bait
Sil-Matrix
SucraShield
Active Ingredient
azadirachtin
azadirachtin
azadirachtin
Bacillus thuringiensis
garlic
garlic oil
iron phosphate and spinosad
cedar oil
rosemary and peppermint oils
azadirachtin
spinosad
spinosad
garlic juice
cottonseed, clove, and garlic oil
mineral oil
soybean oil
Chromobacterium subtsugae str.
PRAA4-1
sulfur
sulfur
sulfur
azadirachtin
potassium salts of fatty acids
Beauveria bassiana strain GHA
azadirachtin
azadirachtin
mineral oil
mineral oil
paraffinic oil
sesame oil
petroleum oil
pyrethrins
pyrethrins
pyrethrin & potassium salts of fatty
acids
spinosad
potassium silicate
sucrose octanoate
49
EPA Reg. No.

71908-1-10163
70299-17
1021-1872
73049-54
exempt -25(b) pesticide
67702-24-70051
70051-69
73049-39
5481-559
62719-282
62719-621
34704-849
57538-11
84059-17
70051-66
51036-352-66330
55146-75
70506-187
68539-11
10163-324
82074-3
70051-104
70051-9
5905-368
5905-368
65564-1
69526-9
1021-1771
1021-1772
59913-9
67702-25-70051
82100-1
70950-2-84710
2014
Table 10.2. Insecticides and Miticides

Trade Name
SuffOil-X
Surround WP
Trilogy
TriTek
Xen Tari
Active Ingredient
petroleum oil
kaolin
neem oil
petroleum oil
EPA Reg. No.

48813-1-68539
61842-18
70051-2
48813-1
73049-40
Active Ingredient
d-limonene
ammonium nonanoate
cinnamon oil
citrus extract (d-limonene)
EPA Reg. No.

82052-1
70299-23
Active Ingredient
iron phosphate and spinosad
iron phosphate
iron phosphate
EPA Reg. No.

67702-24-70051
67702-3-54705
67702-3-70051
Active Ingredient
gibberellic acid
gibberellic acid
gibberellic acid
EPA Reg. No.

62097-2-82917
55146-62
73049-15
Table 10.3. Herbicides

Trade Name
Avenger
AXXE Broad Spectrum
Cinnamon Oil
GreenMatch EX
Table 10.4. Mollusk Control Chemicals

Trade Name
Bug-N-Sluggo
Sluggo-AG
Sluggo Slug and Snail Bait
Table 10.5. Growth Regulators

Trade Name
FalGro 4L
GibGro 4LS
Pro-Gibb 4%
11. REFERENCES AND RESOURCES

A & L Eastern Agricultural Laboratories, Inc. 2006. http://al-labs-eastern.com/.
A Practical Guide to the Application of Compost in Vineyards Fall 2003. 2003. Travis, J., et al.
http://lergp.cce.cornell.edu/Bates/NonRefereed/2003TravisCompostGuide.pdf.
Agri Analysis, Inc. 2009. http://www.agrianalysis.com/.
Agricultural Analytical Services Laboratory. Pennsylvania State University. 1998. http://aasl.psu.edu.
Analytical Laboratory and Maine Soil Testing Service, University of Maine. http://anlab.umesci.maine.edu/.
Building Soils for Better Crops. 2000. 3rd edition, by Fred Magdoff and Harold Van Es, 2010, available from SARE, Sustainable Agriculture Research
and Education, http://www.sare.org/Learning-Center/Books/Building-Soils-for-Better-Crops-3rd-Edition
Cornell Nutrient Analysis Laboratory. 2008. Cornell University. http://cnal.cals.cornell.edu/.
Cover Crops for Vegetable Growers, Cover Crop Decision Tool. 2008. Bjrkman, T. Cornell University.
http://www.hort.cornell.edu/bjorkman/lab/covercrops/decision-tool.php
Dairy One Forage Lab. Cornell University. http://www.dairyone.com/forage/default.asp.
Demonstration and Evaluation of Pest Management Alternatives in Finger Lakes Grapes. 2000. Martinson, T. and Weigle, T. Cornell University.
http://nysipm.cornell.edu/grantspgm/projects/proj00/fruit/martinson.asp.
Effect of Leaf Wetness Duration and Temperature on Infectivity of Guignardia bidwellii on Grape Leaves. 1977. Spotts, R. A. Phytopathology 67:13781381.
50
2014

Effect of Temperature and Humidity on the Grape Powdery Mildew Fungus. 1954. Delp, C. J. Phytopathology 44:615-626.
Elements of IPM for Grapes in New York State. 2007 Weigle, T. and Carroll, J. Cornell University.
http://www.nysipm.cornell.edu/elements/grapes.asp.
FIFRA Regulation 40 CFR Part 152.25(b) Exemptions for Pesticides of a Character Not Requiring FIFRA Regulation. http://www.ecfr.gov/cgibin/retrieveECFR?gp=&SID=379381a404d3e76edd699eeccb401958&r=PART&n=40y25.0.1.1.3#40:25.0.1.1.3.2.1.2
New York State IPM Fact Sheets for Grapes. http://www.nysipm.cornell.edu/factsheets/grapes/
Good Agricultural Practices (GAPs) Network for Education and Training, Educational Materials. www.gaps.cornell.edu/educationalmaterials
Grape IPM in the Northeast. 1995. Weigle, T. and Kovach, J. Cornell University. NYS IPM pub. 211.
http://nysipm.cornell.edu/publications/grapeman/.
Grapes: Organic Production. Dufour, R. 2006. The National Sustainable Agriculture Information Service, pub. IP031. http://attra.ncat.org/attrapub/grapes.html#weeds.
National Organic Program. 2013. United States Department of Agriculture: Agricultural Marketing Service (USDA: AMS).
http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateA&navID=NationalOrganicProgram&leftNav=NationalOrgani
cProgram&page=NOPNationalOrganicProgramHome&acct=AMSPW
For certifying requirements http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004346&acct=nopgeninfo.
For products allowed by the National Organic Program (NOP) regulations as set forth in 7 CFR Part 205, sections 600-606
http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr;sid=fbbd316a3eb4c0f243da74a9942b07d8;rgn=div7;view=text;node=7%3A3.1.1.9.32.7.354;idno=7;cc=ecfr
National Sustainable Agriculture Information Service (formerly ATTRA). 2009. National Center for Appropriate Technology (NCAT).
http://attra.ncat.org/organic.html
Network for Environment and Weather Applications (NEWA). 2009.Cornell University. http://newa.cornell.edu/
New York and Pennsylvania Grape Pest Management Guidelines. Updated yearly. http://ipmguidelines.org/grapes/
New York State Department of Agriculture and Markets: Organic Farming Development/Assistance website
http://www.agriculture.ny.gov/AP/organic/index.html
For a list of accredited organic certifiers in NYS http://www.agriculture.ny.gov/AP/organic/docs/Organizations-Providing-Organic-CertificationServices.pdf
New York State Grape IPM. 2009. http://www.fruit.cornell.edu/grape/IPMGeneral.html
New York State Pesticide Product, Ingredient, and Manufacturer System (PIMS). 2011. Cooperative Extension, Cornell University.
http://pims.psur.cornell.edu
New York Vineyard Site Evaluation System. 2009. Cornell University and the Institute for the Application of Geospatial Technology.
www.nyvineyardsite.org/.
Nitrogen Requirements and Costs Worksheet for Concord Vineyards. 2009. Martin, K. Lake Erie Regional Grape Program, Penn State University.
http://lergp.cce.cornell.edu/Nitrogen%20worksheet.pdf.
Northeast Cover Crop Handbook. 1994. Sarrantonio, M. Rodale Institute, PA. Online purchase http://www.amazon.com/Northeast-Cover-Crop-HandbookHealth/dp/0913107174
Organic Grape and Wine Production Symposium, Third N.J. Shaulis Symposium. 1995. Cornell University.
http://ecommons.library.cornell.edu/handle/1813/17525.
Organic Materials Review Institute. http://www.omri.org/.
Penn State Agronomy Guide 2007-8. 2008. Department of Agronomy, The Pennsylvania State University.
Pesticide Application Technology. Cornell University. http://www.nysaes.cornell.edu/ent/faculty/landers/pestapp/.
Pesticide Management Education Program (PMEP). 2008. Cooperative Extension, Cornell University. http://pmep.cce.cornell.edu/.
Produce Safety Alliance. Dept. of Food Science, Cornell Univ. producesafetyalliance.cornell.edu/psa
Rodale Institute: Leaders in Organic Solutions. 2013. http://www.rodaleinstitute.org/.
Rootstock Seminar: A Worldwide Perspective. 1992. Wolpert, J. A., Ealker, M. A., and Weber, E. American Society for Enology & Viticulture
Proceedings.
Soil Health Website. 2013. Cornell University. http://soilhealth.cals.cornell.edu/
Soil Health Testing http://soilhealth.cals.cornell.edu/extension/test.htm.
51
2014

Soil and Plant Tissue Testing Laboratory. 2004. University of Massachusetts. http://www.umass.edu/soiltest/.
The Organic Weed Ecology and Management Website, http://weedecology.css.cornell.edu/manage/
Title 7. National Organic Program Regulations http://ecfr.gpoaccess.gov/cgi/t/text/textidx?c=ecfr&sid=3f34f4c22f9aa8e6d9864cc2683cea02&tpl=/ecfrbrowse/Title07/7cfr205_main_02.tpl
Using Manure and Compost as Nutrient Sources for Fruit and Vegetable Crops. 2005. Rosen, C. J. and Bierman, P. M. University of Minnesota.
http://extension.umn.edu/distribution/horticulture/M1192.html.
Weeds Of The Northeast. 1997. Uva, R., J. Neal, and J. DiTomaso. Cornell University Press. 397 pp.
Wine Grape Production Guide for Eastern North America. 2008. Wolf, T. (ed). NRAES-145. Natural Resource, Agriculture and Engineering Service
(NRAES), Ithaca. Online purchase
http://www.nraes.org/nra_order.taf?_function=detail&pr_id=178&_UserReference=C9AA92FAF7D069FD4A27C508.
Wine Grape Varieties in California. 2003. Christensen, et al. University of California Ag and Natural Resources Publication 3419. Online purchase
http://anrcatalog.ucdavis.edu/GrapesGrapeProducts/3419.aspx.
Winter Injury to Grapevines and Methods of Protection. 2007. Zabadal, et al. MSU Bulletin E2930. Michigan State Univ. Extension Bulletin Office.
Online purchase http://www.migarden.msu.edu/uploads/files/8/e2930.pdf
52
2014

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2014

Production Guide for

NYS IPM Publication No. 224

Integrated Pest Management

2014 Production Guide for

Contributors and Resources

ORGANIC GRAPE PRODUCTION

ORGANIC GRAPE PRODUCTION

1. GENERAL ORGANIC MANAGEMENT PRACTICES

ORGANIC GRAPE PRODUCTION

ORGANIC GRAPE PRODUCTION

35-134 +Rapid grower (warm season)

60-200 +Most cold-tolerant cover crop

16-100 +Very good low-maintenance

Mid March- Long-lived

+Good dual purpose cover &

+Temporary N tie-up when turned

+Tremendous biomass producers

ORGANIC GRAPE PRODUCTION

Use of cover crops in the row middles after vineyard

Table 3.2. Suitable cover crops to grow the year

Last day to plant

Seeding rate (lb/a)

See Cornells online decision tool to match goals, season, and

ORGANIC GRAPE PRODUCTION

ORGANIC GRAPE PRODUCTION

ORGANIC GRAPE PRODUCTION

6. VINEYARD NUTRIENT MANAGEMENT

ORGANIC GRAPE PRODUCTION

Table 6.1. Annual Nutrient Demand of High-Yielding Concord Vines

6.2 Managing Fertility

Table 6.2. Nutrient Testing Laboratories

SOIL LEAF COMPOST/MANURE FORAGE

Agro-One (Cornell Recommendations)

Agri Analysis, Inc.

A&L Eastern Agricultural Laboratories, Inc.

Cornell Soil Health (Cornell Recommendations) soilhealth.cals.cornell.edu/

Penn State Agricultural Analytical Services Lab. www.aasl.psu.edu/

ORGANIC GRAPE PRODUCTION

Target values (ppm, unless otherwise noted)

ORGANIC GRAPE PRODUCTION

6.3 Preparing an Organic Nitrogen Budget

NUTRIENT CONTENT LB/TON

AVAILABLE NUTRIENTS LB/TON IN FIRST SEASON

Dairy (with bedding)

Horse (with bedding)

Poultry (with litter)

Compost (from dairy manure)

Composted poultry manure

Pelleted poultry manure

NUTRIENT CONTENT LB/1000 GAL.

AVAILABLE NUTRIENTS LB/1000 GAL FIRST SEASON

Swine finishing (liquid)

ORGANIC GRAPE PRODUCTION

requirements and costs worksheet

Table 6.5. Available Nitrogen in Organic Fertilizers

Table 6.6. Available Phosphorous in Organic Fertilizers

Table 6.7. Available Potassium in Organic Fertilizers

ORGANIC GRAPE PRODUCTION