How to Perform Grape Vine Tip Pinching? A Detailed Guide to the Latest Techniques and Methods
In grape production, to improve grape management, you need to do a good job of tip pinching. Tip pinching, also known as "topping", is an important part of grape management techniques. It can reduce the nutrient consumption caused by excessive vegetative growth of new shoots, concentrate nutrients, improve fruit set rate, and increase yield. So how should grapes be tip-pinched? Let's find out together.
1. Tip pinching of young vines planted in the current year
For weak plants planted in the current year, this is generally done when the seedlings grow to 30-40 cm. The new shoots are heavily tip-pinched, and the secondary shoots on the 2-3 nodes above the base are removed, keeping only one secondary shoot and retaining 4-5 leaves. After tip pinching, multiple tip pinchings should be carried out according to the growth of the secondary shoots to promote thick and strong stem and leaf growth. For strong young vines planted in the current year, this is generally done when the seedling height reaches 1 m. The secondary shoots below 30 cm from the base are removed, and the upper secondary shoots are repeatedly tip-pinched while retaining 1-2 leaves. When the terminal secondary shoot grows to 1.5 m, a second tip pinching is carried out. After multiple tip pinchings in this way, apical growth is inhibited, and the secondary shoots on both sides and the stem are continuously thickened.
2. Tip pinching of fruiting shoots
For fruiting new shoots, this is generally done 3-5 days before full bloom, and no later than the beginning of flowering. When grapes bloom, the flower buds gradually change from green to dark green. At this time, the flower buds are fully separated on the inflorescence and are no longer crowded together, which is exactly the best time for tip pinching. For varieties with severe flower and fruit drop, tip pinching should be done about 10-12 days before flowering, and generally the shoots above the fruit cluster are tip-pinched while retaining 6-8 leaves. This can accelerate maturity, allow the plant to enter the peak period of organic nutrient production as soon as possible, and also control nutrient consumption at the top of the vines, concentrate nutrients in the inflorescence, and lay the foundation for later berry enlargement.
3. Tip pinching of vegetative shoots
Tip pinching of vegetative shoots differs from that of fruiting shoots. It is generally done at 8-10 leaves. If the vine trellis surface is large, it can be delayed until 16-18 leaves. This can both increase leaf area, improve shading effect, and avoid sunscald and disease in the fruit. It can also be combined with methods such as girdling to weaken tree vigor, avoid ineffective nutrient consumption by the plant, and allow the vines to mature as soon as possible. If vegetative shoots grow too vigorously, the tip pinching method for fruiting shoots can also be used: carry out the first tip pinching at 6-8 leaves, and pinch again when the terminal secondary shoot grows 4-6 leaves.
4. Tip pinching of extension shoots
Tip pinching of extension shoots should be carried out according to the winter pruning situation, generally at 18-24 leaves. This is to allow the extension shoots to fully mature. After tip pinching, more summer bud secondary shoots should be retained, and they can be tip-pinched while retaining 6-8 leaves. For some weaker extension shoots, the stronger new shoots below should first be used to replace the extension shoot, and tip pinching should be carried out at 10 leaves to promote thickening of the branch; for moderately vigorous extension shoots, tip pinching should be completed before the end of September to help the extension shoot mature; for vigorous extension shoots, tip pinching should be done earlier to avoid nutrient dispersion and prevent excessive vegetative growth.
The above is an introduction to grape tip pinching techniques. We hope it can help you. If you want to learn more related knowledge, please keep following us.