Vine pruning period

The period of pruning of life and the fundamental techniques

The pruning of the vine is carried out with cuts that comply with different cultivation principles, according to which it is possible to establish in advance, the number of clusters that the plant will have to give and the year in which they will have to ripen. There are three basic techniques: “permanent cordon” pruning which is carried out when the vine produces very short shoots from the main vine, the one that produces the grapes; pruning with “renewal shoot” in which the cuts to the shoots provide to give life to new fruit heads from which the clusters will be born; finally the Guyot pruning, for which the old shoots are eliminated, except the most florid one which is shortened, folded and tied, leaving nine buds. The vine pruning period is carried out when the vineyard no longer has leaves and lasts all winter.

It is advisable to prune young vines that are less than three years old at the end of winter, eliminating the parts that have suffered the most damage due to bad weather. Usually, the vine is pruned at the beginning and during the second year and at the beginning of the third. The types of cutting depend on the different forms of cultivation of the plant that you want to adopt. If you choose “spurred cordon” pruning, the third year is intended for placing the branch on the horizontal line. If, on the other hand, any other type of breeding is adopted, the third year is intended for the elimination of the apical buds that are too florid and for the arrangement of the fruiting heads, generated by the buds. The pruning of

Parasites affecting vines and grapes

The “vitis vinifera” is the most famous species. The vine is subject to very dangerous parasites, first of all the “phylloxera”, which affects its roots, downy mildew and powdery mildew, which attack both the leaves and the bunches of grapes. To combat these parasites it is necessary to use products containing copper to eradicate downy mildew, and sulfur to kill powdery mildew. These methods were used in the past with excellent results, the difference is that they were more poisonous than today’s preparations. Usually we intervene with these preparations every 10-12 days: the first intervention is done when the bunches appear to counteract the downy mildew in the bud; the last intervention is carried out about 45 days before the harvest to ensure that these harmful products do not affect the alcoholic fermentation. Screw,

Vine pruning period: Properties, virtues and benefits of grapes

Grapes are one of the most used foods in cosmetics, in fact they are present in many creams for the treatment of mature skin precisely because they have antioxidant and anti-aging properties thanks to the presence of polyphenols and Vitamin A. In the food field it is widely used as an energy food after sport as it is rich in sugars, mineral salts including potassium and magnesium, Vitamins A, B and C, and for this reason it is strictly forbidden for diabetics and in slimming diets. In any case, it is considered an excellent purifier for the body because it is able to free it from excess waste, also excellent against water retention and cellulite. It is used to enrich fruit salads and prepare excellent juices or very refreshing centrifuged, perfect especially in the summer to counteract the heat.

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