Life size period and fundamental techniques
The pruning of the vine is carried out with cuts that respect different principles of cultivation, according to which it is possible to establish in advance the number of bunches that the plant will have to bear and the year in which they will have to ripen. There are three basic techniques: “permanent cordon” pruning, which is practiced when the vine produces very short shoots from the main stock, the one that produces the grapes; pruning with “renewal shoot” in which the cuts of the shoots give life to new fruits from which the clusters will be born; finally the Guyot pruning, for which the old shoots are removed, except for the most flowery which is shortened, folded and tied, leaving nine buds. The pruning of the vine is done when the vineyard has no more leaves and lasts all winter.
prune young vines – Bunches of black grapes»>when it is necessary plum the vines youth
It is advisable to prune young vines less than three years old at the end of winter, removing the parts most damaged by bad weather. The vine is usually pruned at the beginning and during the second and the beginning of the third year. The types of cuttings depend on the different forms of cultivation of the plant you want to adopt. If you opt for a “spur cord” pruning, the third year is intended to bring the branch to the horizontal line. If, on the contrary, any other type of breeding is adopted, the third year is intended for the elimination of the excessively flowering apical buds and the disposal of the fruitful buds, generated by the buds. size of
Pests that affect the vine and the grape
Vitis vinifera is the best known species. The vine is subject to very dangerous parasites, first of all the “phylloxera”, which attacks its roots, mildew and powdery mildew, which attack both the leaves and the grapes. To fight against these parasites it is necessary to use products containing copper to eradicate mildew and sulfur to kill powdery mildew. These methods were used in the past with excellent results, the difference being that they were more toxic than today’s preparations. We generally intervene with these preparations every 10-12 days: the first intervention is carried out when the bunches appear to counter the mildew of the bud; the last intervention is carried out approximately 45 days before the harvest to ensure that these harmful products do not affect the alcoholic fermentation. To screw,
Grapes are one of the most used foods in cosmetics, in fact they are present in many creams for the treatment of mature skin precisely because they have antioxidant and anti-aging properties thanks to the presence of polyphenols and vitamin A. In the food field, it is widely used as an energy food after sports because it is rich in sugars, mineral salts such as potassium and magnesium, vitamins A, B and C, so it is strictly prohibited for diabetics and in weight loss diets. In any case, it is considered an excellent cleanser for the body because it is able to free it from excess waste, it is also excellent against water retention and cellulite. It is used to enrich fruit salads and to prepare excellent centrifuged or very refreshing juices, perfect especially in summer to counter the heat.