CN113575264A - Wine grape cultivation method avoiding maturing in hot period - Google Patents
Wine grape cultivation method avoiding maturing in hot period Download PDFInfo
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- CN113575264A CN113575264A CN202111003568.5A CN202111003568A CN113575264A CN 113575264 A CN113575264 A CN 113575264A CN 202111003568 A CN202111003568 A CN 202111003568A CN 113575264 A CN113575264 A CN 113575264A
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- young shoots
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- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 32
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 11
- 238000012364 cultivation method Methods 0.000 title claims abstract description 8
- 241000219095 Vitis Species 0.000 claims abstract description 21
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 21
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 21
- 239000003337 fertilizer Substances 0.000 claims abstract description 14
- 241000219094 Vitaceae Species 0.000 claims abstract description 13
- 235000021021 grapes Nutrition 0.000 claims abstract description 13
- 238000013138 pruning Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000004345 fruit ripening Effects 0.000 claims abstract description 4
- 238000003306 harvesting Methods 0.000 claims abstract description 4
- 230000001939 inductive effect Effects 0.000 claims abstract description 4
- 238000012544 monitoring process Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 8
- 230000008859 change Effects 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 230000035784 germination Effects 0.000 claims description 6
- 238000005728 strengthening Methods 0.000 claims description 6
- XZMCDFZZKTWFGF-UHFFFAOYSA-N Cyanamide Chemical compound NC#N XZMCDFZZKTWFGF-UHFFFAOYSA-N 0.000 claims description 5
- 230000018109 developmental process Effects 0.000 claims description 5
- 230000001502 supplementing effect Effects 0.000 claims description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- MYFXBBAEXORJNB-UHFFFAOYSA-N calcium cyanamide Chemical compound [Ca+2].[N-]=C=[N-] MYFXBBAEXORJNB-UHFFFAOYSA-N 0.000 claims description 3
- 230000005078 fruit development Effects 0.000 claims description 3
- 239000003895 organic fertilizer Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000000618 nitrogen fertilizer Substances 0.000 claims description 2
- 235000002532 grape seed extract Nutrition 0.000 claims 2
- 230000035800 maturation Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000002411 adverse Effects 0.000 abstract description 3
- 229930002877 anthocyanin Natural products 0.000 description 4
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- -1 phosphorus compound Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
- A01G17/005—Cultivation methods
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C21/00—Methods of fertilising, sowing or planting
- A01C21/005—Following a specific plan, e.g. pattern
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
Abstract
The invention relates to the technical field of grape cultivation, in particular to a wine grape cultivation method avoiding maturing in a hot period. In order to solve the adverse effect of the continuous high temperature in summer on the quality of grapes in a hot production area. The cultivation method adopted by the invention comprises the steps of 1) preparing grape young shoots; 2) inducing winter buds to germinate; 3) managing water and fertilizer in a growing period; 4) monitoring and harvesting the fruit ripening progress; 5) and maintaining the picked tree body and performing winter pruning.
Description
The technical field is as follows:
the invention relates to the technical field of grape cultivation, in particular to a wine grape cultivation method avoiding maturing in a hot period.
Secondly, background art:
the northwest arid and semi-arid area is a high-quality wine grape production area in China, and the Xinjiang production area and the Ningxia Helan mountain foot production area in the area have rich photo-thermal resources, large day-night temperature difference and less precipitation, thereby being beneficial to the development of the wine grape industry.
In recent years, although the grape industry has been rapidly developed in this area, the high temperature (higher than 38 ℃) which continues in the summer in local areas has become an important limiting factor affecting the quality of wine. The continuous high-temperature weather in summer is accompanied with the ripening process of grape fruits, which is not beneficial to the accumulation of anthocyanin in the fruits on one hand, and can also cause the phenomenon of incongruity of the quality of the fruits in the ripening period on the other hand, and the phenomena of overhigh sugar content and overhigh acid content can be caused, so that the brewed grape wine has overhigh precision and reduced quality.
Aiming at the problems, the traditional cultivation technology has no better solution, protective agents are sprayed from external sources, the cost is high, the effect is continuous and short, and a new cultivation mode is needed in the industry to overcome the adverse effect of continuous high-temperature weather in local areas on the quality of the grape fruits.
Thirdly, the invention content:
the invention provides a method for cultivating wine grapes avoiding maturing in a hot period, aiming at solving the adverse effect on grape quality caused by continuous high temperature in summer in a hot production area.
In order to achieve the purpose, the invention adopts the technical scheme that: a wine grape cultivation method avoiding maturing in a hot period is characterized in that: the method comprises the following steps:
1) preparation of grape shoots: timely bud picking and tip fixing after grape sprouts in spring, pinching and strengthening branches when primary young shoots reach 10 leaves, then removing secondary shoots, and pruning the young shoots of the grapes when the primary young shoots of the grapes reach a semi-lignified state;
2) inducing winter bud to germinate: preparing a cyanamide or lime nitrogen solution with the concentration of 50%, smearing the solution on 2-3 winter buds at the top ends of the remaining young shoots, determining the number of the secondary young shoots selected and remained on each branch according to the germination number of the winter buds, the number of inflorescences and planned yield information of the current year when the secondary young shoots sprout to reach a state capable of distinguishing small inflorescences after 1-2 weeks, and completely erasing the rest sprouts;
3) and (3) water and fertilizer management in a growth period: carrying out normal tip fixing and binding operations on the newly germinated secondary young shoots, and simultaneously supplementing nitrogen fertilizer and phosphorus fertilizer for 1-2 times in time after the young shoots germinate for 2 weeks; timely irrigating water according to the dry and wet condition of the vineyard to promote the branches to grow rapidly, and when the number of leaves of the young shoots reaches 10 leaves, pinching and strengthening the secondary young shoots to promote fruit setting and development;
4) monitoring and harvesting the fruit ripening progress: in the fruit development process, the management of the secondary tips is enhanced, the secondary tips sprouted from the upper parts of the fruit clusters are subjected to leaf-left pinching, the secondary tips at the lower parts are all erased, potassium fertilizer is supplemented in the color change period of grape fruits, drought treatment is carried out after the color change period, the content change of titratable acid and total reducing sugar is monitored every 2d when the fruits are close to the mature period, and the fruits are harvested in time when the optimal wine brewing maturity of the product is reached;
5) maintaining the picked tree body and cutting in winter: after the fruits are harvested, supplementing a base fertilizer in a vineyard by taking an organic fertilizer as a main component, cutting the grapes in winter after leaves fall in autumn or before low temperature comes in winter, reserving 1-2 buds at the base of a new shoot for cutting during cutting, then cleaning the vineyard in time, and repeating the above processes in spring of the next year.
Further, during pruning in the step 1), cutting is started at the 5 th to 6 th bud eyes from the base according to the growth state of branches; meanwhile, the grown leaves on the remaining part of the new tip are all erased.
Further, the primary new shoot in the step 1) and the step 4), namely the annual branch, is a new shoot generated by winter bud germination on the dry grape branch in spring,
further, the secondary young shoots of the step 2) and the step 3) mean that winter buds on the primary young shoots are induced to germinate in the current year to generate young shoots.
Compared with the prior art, the invention has the following advantages and effects:
1) the invention fully utilizes the characteristic that the grape winter buds sprout for multiple times, combines the local climate environment, and achieves the purpose of avoiding the grape maturing in a hot period by delaying the sprouting and growing time of the grape;
2) the method is simple to operate and easy to realize, and is beneficial to improving the quality of the grape raw materials and the grape wine produced in the summer continuous high-temperature area.
Fourthly, explanation of the attached drawings:
fig. 1 is a state diagram after once pruning young shoots of grapes.
FIG. 2 is a diagram showing the sprouting of terminal buds of once-trimmed young shoots of grapes.
FIG. 3 is a diagram showing the growth state of secondary shoots of grapes in the present invention.
FIG. 4 is a state diagram showing the results of secondary shoots of grapes in the present invention.
The fifth embodiment is as follows:
in order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
This example is described in detail with reference to a "cabernet sauvignon" grape in a vineyard surrounding the city of Turpan:
1. preparation of grape shoots: 3, from the bottom of the month to the beginning of the 4 months, after the grapes come out of soil in spring, are put on a shelf and germinate, timely bud picking and tip fixing are carried out, and the rapid growth of the primary young shoots of the grape branches is promoted; when young shoots grow to 10 leaves (annual branches), pinching and strengthening branches, removing secondary shoots, pruning the young shoots of the grapes when the green color of the young shoots begins to fade, the brown color begins to deepen, the branches gradually turn from soft to hard, and the medulla gradually forms to reach a semi-lignification state, and beginning to cut at 5 th to 6 th bud eyes (from the base) according to the growth state of the branches; simultaneously, all the grown blades on the rest part of the young shoots are erased, and the trimmed state is shown in figure 1;
2. inducing winter bud to germinate: diluting the cyanamide solution with the concentration of 50% by 20 times, smearing the diluted cyanamide solution on 2-3 winter buds at the top ends of the remaining young shoots, wherein secondary young shoots can sprout after 1 week, as shown in figure 2, the secondary young shoots reach a state capable of distinguishing small inflorescences in the late 6 th month, as shown in figure 3, according to the information of the germination number of the winter buds, the number of the inflorescences, the planned yield of the year and the like, 2 secondary young shoots are determined to be selected and reserved on each branch, and the rest sprouts are completely removed.
And (3) water and fertilizer management in a growth period: and carrying out normal operations of tip fixing, binding and the like on the newly sprouted secondary tip. Meanwhile, replenishing the nitrogen and phosphorus compound fertilizer for 2 times in the late 6 th to the early 7 th months in time; watering the vineyard once a week to permeate water and promote the rapid development of branches. In 7, in the middle of the month, when the number of the young shoots reaches 10 leaves, the secondary young shoots are subjected to pinching and strengthening to promote fruit setting and development, as shown in the figure.
3. Monitoring and harvesting the fruit ripening progress: in the fruit development process, the management of the secondary tips is enhanced, 1 leaf is left for pinching the secondary tips erupted from the upper parts of the fruit clusters, the secondary tips at the lower parts are all erased, the potassium fertilizer is supplemented in the color transition period of the grape fruits in the middle and last ten days of 8 months, the water is properly controlled after the color transition period for drought treatment, the change of titratable acid and total reducing sugar content is monitored every 2d when the fruits are close to the mature period in the last ten days of 10 months, and the fruits are harvested in time when the optimal brewing maturity of the product is reached.
4. Maintaining the picked tree body and cutting in winter: after fruits are harvested, organic fertilizer is mainly used for supplementing base fertilizer in a vineyard, winter pruning is carried out in time before low temperature in winter comes, and 2 buds of the base of the young sprout are selected and reserved for pruning once. And then, timely clearing the garden. In the spring of the next year, the above process is repeated.
5. When the delayed group is collected, the total reducing sugar content in the grape fruits is 216.12g/L, the titratable acid content is 7.54g/L, the total anthocyanin content is 11.46mg/L, the total reducing sugar content of the control group is 242.16g/L, the total acid content is 6.12g/L, and the total anthocyanin content is 9.24 g/L; in comparison, the delayed cultivation condition effectively avoids the phenomenon of high sugar and low acid, the sugar-acid ratio in the fruits is more coordinated, the anthocyanin content is higher, and the wine brewing quality is better.
The water and fertilizer management measures in the invention need to be determined according to the soil nutrition state of the vineyard.
The primary young shoots, namely annual shoots, in the invention are young shoots generated by winter bud germination on the dry grape branches in spring; the secondary young shoots refer to the young shoots produced in the same year as the winter buds on the primary young shoots are induced.
The cyanamide solution with the concentration of 50% in step 2 of the invention can also be replaced by a lime nitrogen solution.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (4)
1. A wine grape cultivation method avoiding maturing in a hot period is characterized in that: the method comprises the following steps:
1) preparation of grape shoots: timely bud picking and tip fixing after grape sprouts in spring, pinching and strengthening branches when primary young shoots reach 10 leaves, then removing secondary shoots, and pruning the young shoots of the grapes when the primary young shoots of the grapes reach a semi-lignified state;
2) inducing winter bud to germinate: preparing a cyanamide or lime nitrogen solution with the concentration of 50%, smearing the solution on 2-3 winter buds at the top ends of the remaining young shoots, determining the number of the secondary young shoots selected and remained on each branch according to the germination number of the winter buds, the number of inflorescences and planned yield information of the current year when the secondary young shoots sprout to reach a state capable of distinguishing small inflorescences after 1-2 weeks, and completely erasing the rest sprouts;
3) and (3) water and fertilizer management in a growth period: carrying out normal tip fixing and binding operations on the newly germinated secondary young shoots, and simultaneously supplementing nitrogen fertilizer and phosphorus fertilizer for 1-2 times in time after the young shoots germinate for 2 weeks; timely irrigating water according to the dry and wet condition of the vineyard to promote the branches to grow rapidly, and when the number of leaves of the young shoots reaches 10 leaves, pinching and strengthening the secondary young shoots to promote fruit setting and development;
4) monitoring and harvesting the fruit ripening progress: in the fruit development process, the management of the secondary tips is enhanced, the secondary tips sprouted from the upper parts of the fruit clusters are subjected to leaf-left pinching, the secondary tips at the lower parts are all erased, potassium fertilizer is supplemented in the color change period of grape fruits, drought treatment is carried out after the color change period, the content change of titratable acid and total reducing sugar is monitored every 2d when the fruits are close to the mature period, and the fruits are harvested in time when the optimal wine brewing maturity of the product is reached;
5) maintaining the picked tree body and cutting in winter: after the fruits are harvested, supplementing a base fertilizer in a vineyard by taking an organic fertilizer as a main component, cutting the grapes in winter after leaves fall in autumn or before low temperature comes in winter, reserving 1-2 buds at the base of a new shoot for cutting during cutting, then cleaning the vineyard in time, and repeating the above processes in spring of the next year.
2. The method of claim 1 for vitis vinifera cultivation that avoids maturing in hot periods, wherein: during pruning in the step 1), cutting is started at the 5 th to 6 th bud eyes from the base according to the growth state of branches; meanwhile, the grown leaves on the remaining part of the new tip are all erased.
3. A vitis vinifera cultivation method avoiding hot stage maturation according to claim 1 or 2, wherein: the primary young shoots in the step 1) and the step 4) are young shoots generated by winter bud germination on the dry grape branches in spring.
4. The method of claim 3, wherein the method comprises the steps of: the secondary young shoots in the step 2) and the step 3) mean that winter buds on the primary young shoots are induced to germinate in the current year to generate young shoots.
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| CN202111003568.5A CN113575264A (en) | 2021-08-30 | 2021-08-30 | Wine grape cultivation method avoiding maturing in hot period |
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| CN202111003568.5A CN113575264A (en) | 2021-08-30 | 2021-08-30 | Wine grape cultivation method avoiding maturing in hot period |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT8224183A0 (en) * | 1981-12-19 | 1982-11-11 | Sueddeutsche Kalkstickstoff | PRODUCT TO INTERRUPT THE SLEEPING OF BUDS. |
| JPH07126108A (en) * | 1991-08-14 | 1995-05-16 | Riken Health Kk | Plant dormancy breaking agent |
| CN103975820A (en) * | 2014-05-21 | 2014-08-13 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Cultivation method of wine grape |
| CN104969827A (en) * | 2015-06-17 | 2015-10-14 | 柳州市盛鑫隆花卉种植专业合作社 | Planting method capable of enabling grapes to be ripe late |
| CN108012751A (en) * | 2017-12-11 | 2018-05-11 | 北京市延庆区葡萄及葡萄酒产业促进中心 | A kind of greenhouse controlling delayed cultivation method |
| WO2019216302A1 (en) * | 2018-05-11 | 2019-11-14 | 株式会社カネカ | Method for cultivating plants and coloring accelerator for grape berries |
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2021
- 2021-08-30 CN CN202111003568.5A patent/CN113575264A/en active Pending
Patent Citations (8)
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| IT8224183A0 (en) * | 1981-12-19 | 1982-11-11 | Sueddeutsche Kalkstickstoff | PRODUCT TO INTERRUPT THE SLEEPING OF BUDS. |
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