Grapevine Lifecycle and Viticulture Basics PDF

Okay, here's the conversion of the image content into a structured markdown format. ### LECTURE 5 **GRAPEVINE LIFECYCLE + VITICULTURE BASICS** * In vacant paddock $\implies$ Management choice to produce "PREMIUM grapes". * **ROOTSTOCK planting** * Vine: * tendrils $\implies$ Bud...

Okay, here's the conversion of the image content into a structured markdown format. ### LECTURE 5 **GRAPEVINE LIFECYCLE + VITICULTURE BASICS** * In vacant paddock $\implies$ Management choice to produce "PREMIUM grapes". * **ROOTSTOCK planting** * Vine: * tendrils $\implies$ Buds * Crown * shoots (cane) w/ cane cuttings * leaves $\implies$ Cordon (not all vines) as new vineyard * trunk * scion $\implies$ Rootstock (not all vines) * Root System * **BASICS:** * *Vitis vinifera* \- domesticated 7000 yrs ago. * Sensitive to temp. (small temp range of growth). * Perennial (biannual fruiting - ravaged by grapes) to manage in order to get fruit every year. * Highly bred to produce different grape breeds e.g Shiraz v Pinot * **WHERE GROW IN:** 12-22°C $\implies$ do not survive in humidity * In northern hemisphere (Apr - Oct) * draining soil, not fertile soil. * susceptible to diseases * In southern hemisphere (Oct - Apr) * **WILD VINES:** vigorous growth \- length in shoots. * **MANAGED:** no. of vines, spacing of plants, no. of shoots, no. of bunches. Pluck leaves forth light penetration, add rocks for temp. and water. * **GROWING GRAPEVINES:** * not commercially grown from seeds. 1. Cuttings (new vineyard). 2. Top-grafting (old vineyard). *Usually prepare cuttings of *cotron veriations*. 1. Go to nursery to get cuttings from dormant vineyard (June/July) 2. Find cane cuttings (healthy, straight) NB can store cuttings in room for yrs 3. Put into soil in growing chamber $\implies$ soon shoot leaves, roots 4. Then trow to soil - hardening process $\implies$ then plant in new vineyard 5. Cut underneath crown (cordon of unwanted vine $\implies$ protect from dehydration 6. Insert buds cuttings in ander trunk $\implies$ wrap in grafting tape 7. Quicker growth in 2-3 years $\implies$ cheaper, requires professionals * grafted * ROOTSTOCKS: choice rootstock or own roots $\implies$ less expensive, but Phylloxera * Def: a species other than *vitis vinifera* * in new vineyard $\implies$ graft scion to rootstock in cuttings * used for: * pest or disease tolerance e.g. *Phylloxera* - eats *vitis vinifera.* * climate tolerance e.g. drought * control growth e.g. less vigour - less time prering - management * soil tolerance e.g salinity BUT can affect wine taste, positively or negatively $\implies$ choose combination carefully! * 90% of worlds vineyards + most expensive wines are rootstock plantar **GRAPEVINE LIFECYCLE:** * **BUD BURST - SEPTEMBER** * sap flow starts with water taken up ( vine water up) * new bud emerges - small leaves * **SHOOT GROWTH (OCTOBER - NOVEMBER)** * new shoot $\implies$ leaf growth * photosynthesis begins (vine converts sunlight to nutrients) * then produces more nutrients to produce kaver, flower * vulnerable time for disease + stress + frost * estimate cop from flower count * **FLOWERING + FRUIT SET (NOVEMBER - DECEMBER)** * flower in same period of flower a week - fall off cap - $\implies$Management So that tipening occurs at same time eagerly Can be suver pared to allow flight or thin to $\uparrow$ quality CANOPY MANAGMENT * Photosynthesis to grow and iper fruit * e.g vigoros $\implies$ convert sunlight to sugar (ripening) if hot (stop light) * optimum range 15-30 °C for efficicony above or below there is no photosynthesis * METHODS leaf plucking, hedging, crop thiming * Color change RIPENING (VERAISON) - JANUARY * 40-50 days after fruit set * grow in size stake water * Colour changing - chlorophyll in skin * anthocyanins ( red wine grapes) * carotenoids (white wine grapes) * accumulate sugar, lose acids, develop flavouz. * within 6 days, start veraison and grow dramatically * HARVEST (APRIl) * piched at optimus sugar level (beaure) * 12-14 beaume * 3-6 PH (acid) * Machine harvested, (cooler) * cheaper at night fast * hand picked * pranium quality, expensive, longer * I can't do at night. PICKING EARLY: trying to balance sweetness * without losing all acidity $\implies$ can add acid (e.g tartaric) * white wines picked earlier in season than red * ripeness scale : left side = cool, * right-side = hotter * SENESCENCE DORMANCY (APRIL - MAY) photosynthesis reater carbs to store in roots/tronks other photosynthesis shops cooling tamp leaves fall senesence whes become dormant WINTER DORMANCY(MAY-AUGUST) domont no leaves, No photosynthariswater, futilisation ases carb reserver. * Bast time for prining - not stressed Pruning: control rate growth + amount of fruit for next yr no of buds = number of shoots - number of bunches Pruning:-long cane on wire(better qualit,long life) **Spur pruning:** all cane pruned to spurs (1-3 buds). * less expensive possibility less quality vulnerable to disease Minimal pruning: Machine hedges vines. * Cheap can damage vines lower quality. **PREMIUM GRAPE:** Less grapes, ↑ quality, cane-pruned, machine harvest **VITICULTURE:** Minimal (fungus, weeds) ***Conventional (non-organic): traditional, some synthetic, environmentally conscious practices.*** Organic: avoids synthetics, sprays (heras, pasts)* use plant based or animal based products. still mix of traditional, modern wacthods. Biodynamic: Rudolf Steiner - incorporate moon phases, coil prepar organically grown it not "certified organic" s not natured wine (no additives low intervention) NOT necessarily vegan (egg-white Powder) is not preservative free. **PESTS + DISEASES** Fungal powdery mildew, downy mileew, botrytis control with *COPPER, SULFUR, POTASSIUM* or chemical fungicidas Insects. light brown apple moth, rearly bugs leaterpillar blister mites