traminette grapes

[Chuck-crisler]

This year I anticipate making some wine from Traminette. It is a cross of Gewurztraminer and Seyval. I read info about making the wine from Cornell and they suggested fermenting on the skins. Then I read an article from Purdue and they suggested not fermenting on the skins at all. According to Purdue, simply leaf plucking to expose the fruit will produce/release enough of some chemical to give the wine the spicy flavor. Does anyone have personal experience with this grape? If so, what did you do?

Thank you very much,
Chuck Crisler