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Grapes and Vineyards

Grapes and Vineyards. Nicki Walker South Nodaway Winter Intersession 2005 AGE 518. Objective. The students will be able to identify characteristics of and techniques for growing grapes. Requirements for Grape Production. A growing season of at least 140 frost-free days.

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Grapes and Vineyards

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  1. Grapes and Vineyards Nicki Walker South Nodaway Winter Intersession 2005 AGE 518

  2. Objective • The students will be able to identify characteristics of and techniques for growing grapes.

  3. Requirements for Grape Production • A growing season of at least 140 frost-free days. • A site with full sunshine and good air drainage. • Soils that are neither waterlogged nor shallow, at least 3 feet deep. • Willingness to spray for pest control. • Patience to wait three to four years for vines to reach maturity before cropping. • Annual pruning of vines.

  4. Vineyards

  5. Types of Grapes Grown • Old World Types • Grown in California and some southwest regions • Used for wine and table • Muscadines • Grown in southern regions • Used for wine and table • American and French-American • Grown in humid regions • Tolerant of diseases and insects • Used for Midwest regions • Grown for wine, table, and processing

  6. Starting a Vineyard • Plant wines in the spring. • Plant vines at about the same height they were grown in the nursery. • Cut top back to 2 to 3 buds. • After these buds break and new shoots begin to grow, remove all but the most vigorous and straight shoot. • Support systems. • 4 cane kniffen • Geneva double curtain • General considerations for support systems. • Bracing • Set posts no more than 20 feet apart • Use 11 or 12 gauge smooth galvanized wire • Lowest wire should be 30 to 36 inches above the ground

  7. Kniffen System

  8. Geneva Double Curtain

  9. Pruning and Thinning • Pruning is conducted during the dormant season. • Fruiting canes are trained outward along trellis wires. • Portions of or whole fruiting canes are removed. • Cluster thinning is conducted to remove additional excess grape bunches to balance the fruit load.

  10. Pruning (Start to Finish)

  11. Harvesting • Table Use • Good flavor • Blue grapes lose their red color • White grapes change from green to golden yellow • Ripe berries will soften and seeds become brown • Wine Use • Experience • Acid and sugar levels measured with special instruments

  12. Harvesting

  13. Evaluation • List the basic requirements for grape production. • What type of grape is generally best suited for Midwestern growing conditions? • What is the grower’s objective for the newly set grape plant’s first season of growth? • Describe cluster thinning.

  14. Additional Information • http://www.missourigrapegrowers.org/hu1.shtml • http://www.vesta-usa.org • http://muextension.missouri.edu/xplor/agguides/hort/g06090.htm • http://www.ipmcenters.org/cropprofiles/docs/mograpes.html • http://library.smsu.edu/paulevans/enology/enology5.shtml

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