First, bud thinning is performed after the grapevines have started budding. This process involves selecting the best buds and removing those that are weak, improperly positioned, or not useful. The goal is to ensure that only strong, healthy buds remain. This should be done when the fertility of the flower clusters can be clearly identified, and any underdeveloped shoots with small inflorescences should be removed. The number of shoots to retain depends on factors such as the type of trellis system, the grape variety, the overall vigor of the tree, and the expected yield.
Second, shoot tip pruning is essential for managing vine growth. The timing and extent of this practice depend on the grape variety, the tree's vigor, and the desired pruning method. During the flowering stage, it's important to stop shoot growth by pinching back 10-15 times. This helps redirect nutrients toward the flower clusters, improving pollination and increasing fruit set. For vigorous shoots, leave 4-6 leaves above the inflorescence, while longer shoots can be topped at 12-20 leaves. This promotes better fruit ripening and accelerates shoot lignification. Later in the season, additional topping improves air circulation and light penetration, enhances flower bud development, and increases fruit quality and yield.
Third, secondary shoot management is an important part of vine training. In most regions, once the secondary shoots emerge, all of them below the inflorescence should be removed from the base. However, 1-2 leaves should be left above the cluster to support its development. Shoots near the top of the vine can be left with 2-3 leaves to avoid stimulating excessive growth during winter. This practice reduces the risk of overgrowth and helps maintain a balanced vine structure.
Fourth, girdling is a technique used to improve fruit quality and enhance sugar accumulation. It involves making a shallow cut around the base of the shoot using a knife or specialized girdling shears, removing a 3-5 mm strip of bark. This temporarily restricts the flow of nutrients and sugars, encouraging them to move into the developing fruit rather than the vegetative parts of the plant.
Fifth, leaf removal is performed to improve light exposure and airflow around the fruit clusters. Removing some older leaves helps promote even fruit coloring and enhances ripening. This is typically done when the fruit begins to soften, ensuring that the grapes receive adequate sunlight for optimal development.
Sixth, managing tendrils is crucial for maintaining a well-organized vineyard. If left unattended, tendrils can interfere with proper training, harvesting, and winter pruning. They also consume valuable nutrients, so they should be removed promptly during summer pruning. When new shoots reach 30-40 cm in length, they should be tied to the trellis framework. Ensure even distribution to prevent wind damage. As the shoots continue to grow, they need to be tied 3-4 times throughout the growing season to maintain proper structure and support.
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