Vineyard production and acid reduction microvinification experiments were conducted on interspecific hybrid grape cultivars in North Dakota. Training system and leaf removal effects on yield and quality for ‘Frontenac’ were assessed. Training system treatments included Geneva Double Curtain, High Cordon, Vertical Shoot Positioned, and 4-Arm Kniffin, and leaf removal treatments applied at bloom, post-bloom, veraison, and no removal. It was found that yield gains due to training system may be reached without negatively affecting fruit quality. The deacidification ability of biological and chemical treatments were assessed on the wines of ‘Frontenac’, ‘La Crescent’, and ‘King of the North’. Biological treatments included Saccharomycetes cerevisiae (Maurivin B and 71B) and Oenococcus oeni (ER1A and EY2d), and the chemical deacification treatment cold stabilization. Greatest reduction of titratable acidity resulted from the combined biological and chemical treatments. This project and future research contributes to the optimization of grape growing and winemaking within our region.