Canopy Management Flashcards

1
Q

Canopy Management

A

Key Aims
Maximize the effectiveness of light interception
Reduce shade
Ensure microclimates for grapes is uniform to ripen evening
Balance between vegetative and reproductive functions of the vine
Arrange the vine canopy for mechanization and/or manual labor
Prompt air circulation through the canopy

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2
Q

Vine Balance

A

Balance between vegetative and reproductive functions of the vine

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3
Q

Vegetative Cycle

A

Shade depresses berry growth
Fruit Weight per shoot is reduced
Shoot growth increases because less fruit
Canopy Density increases due to more leaf

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4
Q

Yield

A

Optimal yield is one that will allow grape to grow the maximum weight of grapes that have the required composition for the desired wine style and quality

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5
Q

Vine density

A

The number of vines that are planted per hectare per vineyard
From a few hundred to over 10,000 per hectare

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6
Q

Row orientation

A

Generally north-south provides most even sunlight exposure. West side of the canopy may require more shading from leaves to protect them from sunburn. If winds are strong, planting to 90 degrees orientation would provide most shelter.

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7
Q

Vine Training, pruning and trellising

A

Key areas to consider are
Vigour of the vine
Topography of the site (ie steep sites might be trained on individual sticks vs tressing system)
Need for mechanization - VSP trellised vines are generally suited to mechanization as all fruit tends to be in the same area for each vine.

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8
Q

Vine Training

A

Refers tot he shape of the permanent wood of the vine. Two types head trained, cordon trained.

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9
Q

Head Training

A

Little permanent wood, which usually is just the trunk. Can be spur pruned or replacement cane pruned.

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10
Q

Cordon Trained

A

Have a trunk and one or more permanent horizontal arms of permanent wood (cordons). Usually spur pruned. Takes longer to establish but better for mechanization.

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11
Q

Vine Pruning

A

Removing unwanted parts of the vine during winter and summer. Winter pruning determines the location of buds that will form shoots in the coming growing season.

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12
Q

Spur Pruning

A

Spurs are short sections of one year old wood that have been cut back to two or three buds. Can be on cordon or top of trunk. Better for mechanization.

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13
Q

Replacement Cane Pruning

A

Canes are longer sections of one year old wood and can have anything between 8 and 20 buds. Typically laid down horizontally and need tying to a trellis for support. Requires skilled labor.

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14
Q

Trellises

A

Permanent structure of posts and wires that help support and position the vine shoots. Vines trendrills naturally curl around the trellis wires to help keep canopy in place.

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15
Q

Bush Vines

A

Untrellised vine whose vines are head trained and spur pruned. Planted in hot and sunny regions so some can be beneficial for grapes to avoid sunburn.

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16
Q

Vertical Shoot Positioning

A

Most common type of trellising system and simple. Vines shoots are trained vertically and are held in place onto the trellis forming a single narrow canopy. Guyot is one replacement cane and two replacement cane is Double Guyot.

17
Q

Complex Training Systems

A

When there are a lot of shoots and dense vineyards.
Geneva Double Curatin - split horizontally hanging down like a curatin
Lyre - split horizontally hanging up (double)
Scott Henry - Hanging up and hangin down

18
Q

Disbudding

A

AKA de budding, removal of buds and is conducted to manage vine balance and yields. And to remove poorly positioned buds.

19
Q

Shoot removal

A

Removal of shoots, often laterals that are infertile or poorly positioned to help promote open canopy

20
Q

Pinching

A

Removal of the shoot tips at flowering to improve fruit set

21
Q

Shoot Trimming

A

Cutting shoots to limit growth and reduce canopy thickness to enhance fruit ripeness. Also lowers disease pressure through better air circulation.

22
Q

Leaf removal

A

Removal of leaves to reduce shading and encourage ripening. Better air circulation too.

23
Q

Green Harvesting

A

Removal of bunches of grapes to increase ripeness of those grapes left on the vine. May decide to remove unripe grapes to improve uniformity of ripening and enhance quality.