Grape yield per hectare and acre

Grape yield per hectare and acre
Grapes At Vineyard

As far as yield is concerned, in general, harvesting the grape varieties used for food, we can get more yield than the varieties of wine. But even in wine varieties, the yield varies considerably. Every farmer needs to make informed and fact-based decisions and find the right balance between quantity and quality.

Some European grape growers (Sauvignon or Cabernet varieties) claim that they do not want to harvest more than 6 tons of grapes (5.300 pounds per acre) per hectare, as high yield leads to a significant loss of quality. While this yield may seem much lower than other vineyards, it is sufficient to financially support these growers, as they can sell their produce at good prices.

On the other hand, medium and low-quality wine-making varieties can yield 20–40 tonnes or more per hectare (18.000 to 36.000 lb. per acre), but they cannot be sold at a higher price. Grape varieties eaten can also yield 20, 30 or 50 tonnes per hectare (18.000 to 45.000 pounds per acre).

However, as we mentioned earlier, most contemporary varieties of grapes used for food can produce good yields for the first 15–17 years of their lives. When the crop of these varieties reaches the 15th-17th year of their life, many growers plow and destroy the grape crop to start crop rotation or leave the field empty for a few years. Keep in mind that 1 ton = 1000 kg = 2.200 pounds and 1 hectare = 2,47 acres = 10.000 square meters.

In most cases, small grape farms prefer to wager on quality, rather than quantity. They do not have the requisite amount of money to produce average quality products at low prices.
grand vineyard seen from top of the hill

Therefore, most European growers remove most of the fruit flakes from the plants long before harvesting, so that the plant can devote all its resources to producing fewer but more delicious fruits. Also, due to the significantly smaller size of European grape farms, the yield of European grape farms is significantly lower than that of the American vineyard.

According to a general rule, per 1000 kg of grape crop, we can produce 400 to 650 kg of wine (40–65% yield). Clearly, there can be significant differences in these limits.

You can make this article much better by commenting on the yield per hectare and acreage of your vineyard.

Do you have experience in grape cultivation? Please tell us about your experience, methods and practices in the comments below. All the materials you add will soon be reviewed by our agronomists. Once approved, it will be put on and after that it will affect thousands of new and experienced farmers around the world.

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