Pruning Grapes
Growing grapes for wine has been a historical tradition for thousands of years – both in vineyards and in backyard gardens.
Like most plants, grapevines need weeding, pest control and pruning to yield a good harvest. Growers must therefore devote some regular effort to maintaining their vineyards. Viticulture, like all farming, is a practical activity, so be prepared to get "down and dirty".
It can take up to three years for a grapevine to produce grapes suitable for fermentation into wine. During this period the vine needs careful maintenance and attention through pruning. Pruning is used to encourage new growth and to manage the shape of the plant.
Grapevines have to be trained to maintain plant size, shape, and productivity. They also take years to train. After the trellis is erected and the vine is planted, the grapevine begins to take shape.
Vines are started from one strong shoot directly from the roots. Any other shoots that grow from the roots are clipped back. The main shoot is tied vertically to the trellis and becomes the "trunk" of the vine tree.
After the next dormant period growers then develop the arms (branches) of the vine. Two shoots on either side of the main shoot are tied horizontally to the trellis and will serve as the base to bear the fruit. All other shoots are trimmed back and not allowed to grow.
After the basic shape of the vine is formed, the pruning of the vine continues during its annual dormant periods. Pruning during dormant states throughout the life of the vine is a critical element in the production of grapes.
| This photo illustrates mature vines pruned back to two stems which will bear all the new season’s fruit and foliage. |  |
The way that the grapevine is pruned will depend somewhat upon the type of grape grown. Hybrid varieties were developed to be hardier during the winter and more resistant to diseases. These hybrid vines also tend to produce less foliage then the traditional types of grapevines. Excess foliage on a vine results in a shady canopy which provides a poor environment for the grapes to ripen.
The annual pruning removes the previous years fruiting canes or spurs. Because fruit is only produced on shoots growing from one-year-old canes, healthy new canes must be produced by the vine every year.
Pruning can also reduce the crop production by removing the fruitful buds. Varying the amount pruned back will influence the crop level. Some growers deliberately limit quantity to achieve better quality fruit. However, if too much is pruned back, more shoots will grow on the vine which in turn produces more of a crop and more foliage (which may hinder ripening).
Hand tools like loppers, hand pruners, and handsaws are typically used to prune grapevines. The grapevine owner will be concerned to avoid unnecessary injury to the plant by employing the most appropriate pruning tool for the wood to be removed. Most likely, when removing shoots that are one-year-old, hand pruners can be used effectively. On the other hand, larger wood should be cut with either the lopper or a handsaw.
Pruning is a relatively simple concept which most growers grasp quickly. Time and dedication invested in "good husbandry" over the years will be rewarded by a healthy and plentiful crop.
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