In viticulture, the yield is a measure of the amount of grapes or wine that is produced per unit surface of vineyard, and is therefore a type of crop yield. Two different types of yield measures are commonly used, mass of grapes per vineyard surface, or volume of wine per vineyard surface.

The yield is often seen as a quality factor, with lower yields associated with wines with more concentrated flavours, and the maximum allowed yield is therefore regulated for many wine appellations.

Units and conversions

In most of Europe, yield is measured in hectoliter per hectare, i.e., by the volume of wine. In most of the New World, yield is measured in ton per acres (TPA), i.e., by mass of grapes. Measures in ton or kilogram per hectare are also seen.

Due to differing winemaking procedures for different styles of wine, and different properties of different grape varieties, the amount of wine produced from a unit mass of grapes varies. It is therefore not possible to make an exact conversion between these units. Representative figures for the amount of grapes needed for 100 l (1 hl) of wine are 160 kg for white wine, 130 kg for red wine, and 140 kg for a mixture of red and white wine.