11 18 Viticulture

1. Introduction to HorticultureIntroduction to Horticulture
Plant: GrapePlant: Grape
Term: ViticultureTerm: Viticulture

2. Grape (European)
Vinis vinifera
•Plant type: Vine
•USDA Hardiness Zones: 5a to 9 (dep on var)
•Height & Spread: Depends on pruning
•Exposure: for fruit production: full sun
•Bloom Time: Late spring, Mid spring
•Soil Condition: moist, Well drained
•This grape species is grown for table grapes and wine
grapes.
•Different cultivars are grown for different purposes.
•Table grapes do not make good wines & vise versa

3. Viticulture:
•Science production and study of
grapes
•Sometimes called viniculture
• Enology – study of wine making

4. Grape growth in Va
•Over 2700 acres planted in grapes
•Over 6000 tons of grapes
•Crop value estimated at $7.8 million
–Average price $1,400/ton
•Virginia is 8
th
in the nation in grape production
•Almost all of Va’s grape production is for wine
•#1 Agricultural growth product

5. Growing grapes
•Grown on a slope for
drainage – no wet
roots
•Require trellising and
extensive pruning
•Space 6’ apart in a
row and rows at least
8’ apart (may need
more for equipment)

6. Propagating Grapes
•http://www.tablascreek.com/productioncycl
e.html

7. Pruning Grapes

8. Vineyard Maintenance
•Vineyard Preparation (late October through
November)
The vineyard is fertilized and prepared for winter. The
vines enter a dormant stage.
•Vineyard Care and Pruning (December through
January)
The grapevines are also pruned to help control the yield
and quality of the coming year's grape harvest.
•Vineyard Preparation (February and March)
Grafting vines onto rootstock can also be done indoors.
By the end of March the grapevines begin to come out of
their dormant stage.

9. •Frost Watch and Vineyard Care (April
through May)
The threat of frost has not departed with winter.
Year-old cuttings can now be planted. The first
buds start to open as leaves begin to develop
along with the new growth. The soil is worked
again and unwanted vegetation is removed.
•The Flowering (June) & Vineyard Care (July)
The vineyards are inspected, weeded, and
sprayed, as weeds constantly compete with the
grapevines for nutrients. The vines are again
trimmed to encourage fruit production.

10. •Véraison (August) This is the beginning of the
ripening phase. With harvest around the corner,
sugar, pH, and acid levels are monitored closely.
Grapes at this stage are very tart, from the high
acid level. The acid will convert to sugar from
contact with sunlight. Too much rain at this point
will effect the flavor and quality of the grapes.
•Harvest Preparation (mid-August through
early September)
Dry, sunny days are needed to insure a ripe and
mature crop. The sugar, acidity, and pH levels of
the grapes are monitored. A harvesting plan is
drawn up, identifying which sections of the
vineyards will be picked first.

11. •Harvest (early September through mid-
October)
When the grapes contain proper sugar,
acidity, and pH levels, the harvest begins.
Unripe and damaged fruit is to be left on
the vine. It will be picked at a later date.
The fruit is then sent directly to the winery
as quickly as possible to avoid any
undesirable oxidation of the grape juice
that can occur once it has been exposed
to the air. Sulfur may be spread on the
grapes to retard oxidation

12. Harvesting Grapes
•Most are harvested
by hand to ensure
best quality
•Large production &
lower quality harvest
by machine

13. Winemaking
•Crush grapes
•Add yeast
•Add other ingredients
•Barrel to ferment
•Bottle