How to properly prune green young shoots of grapes in summer: a diagram and step-by-step instructions

The main pruning operations are carried out in early spring and late autumn, but the shrub is formed throughout the summer. To do this, remove the extra shoots. The procedure for the plant is safe and has a positive effect on yields, especially in the middle lane.

Consider how to properly cut green young shoots from grapes in the summer, what schemes to follow.

Why prune young green shoots in summer

Grapes have a high ability to form shoots. If you do not control it, the shrub will grow, and he will not have the strength to form the crop.

Objectives

Basic goals trimming - wise use of nutrients and preservation of plant health.

The reasons why it is imperative to carry out summer pruning:

• food is directed to the parts of the shrub responsible for the formation of the crop and its growth;
• a properly formed bush looks neater, it is easy behind it look after;
• a thinned bush receives more light and air, which reduces the risk of diseases caused by the fungus;
• when a large amount of light is received, berries retain more nutrients and ripen faster.

If you want to get a large harvest of delicious berries, summer pruning is mandatory. It helps the plant to evenly distribute the load and get the maximum amount of nutrients.

Timing of the procedure

Pruning is carried out several times over the summer at different stages of crop growth:

1. When the first buds open, it becomes clear which shoots will not bear fruit - they get rid of them first.
2. In the middle of summer, shoots with clusters are pinched just above the one that they decide to leave. Leave 1-2 clusters on each vine. More is permissible only for some technical varieties: for example, Odessa Muscat or Crystal.
3. They spend the whole summer after blooming. New stepchildren are removed every week already at the stage of their appearance.
4. At the beginning of August, minting is carried out: a significant part of the already grown, but unnecessary shoot is removed with pruning shears.
5. 2 weeks before harvesting, the bush is lightened by removing a large number of leaves that block the access of sunlight to the bunches.

The specific terms of the procedures depend on the climatic conditions.

Trimming scheme

The formation of a bush occurs during the first 3-4 years. There are 2 pruning schemes: standard and standard.

The first Ideal for cold climates when the vines are covered for the winter. Sleeves over 2 years old are laid on the ground. With this type of formation, it is better to leave a limited number of sleeves that will go in different directions. As a result, 4 strong shoots are left at the bush.

With standard pruning in the first year, a stake 1.5 m high is dug in next to the vineyard. When the central stem grows 60 cm, pinch its top. In the fall of the first year, they make trellis and stretch the wire with an indent of 1 m.

In the fall, the central shoot is cut to the level of the trunk, and the rest are broken off at the base. This pruning is carried out in warm climates. As they grow, useful vines are tied to a trellis and pinched on top. The procedure increases the yield by 40%, but it is advised to apply it only to tall varieties.

How to prune green shoots in summer

Pruning unnecessary green shoots is carried out in several stages:

• pinching;
• pinching;
• chasing;
• clarification.

In some varieties capable of peas, at the final stage, the clusters are "combed" - too small berries are removed.

Removing shoots

Throughout the summer, the grapes are regularly examined and the "empty" shoots are removed. This primarily concerns the overgrowth near the roots. It gives unnecessary shade and pulls a huge amount of nutrients from the bush, preventing it from forming a quality crop.

Pinching

Pinching is carried out almost before flowering. The very top of the vine with the leaves still closed is removed with your hands. The optimal distance is 10 cm from the first inflorescence.

Important! The result of the procedure lasts for 2 weeks, after which it is repeated.

With the help of pinching, it turns out to reduce the growth of lateral shoots, to increase the formation of flower ovaries.

Stealing

During the period of active summer growth, many lateral branches are formed, which are located between the shoot and the green mass.

Above the first leaf at the base, all stepsons are cut off, leaving small stumps of 2 cm in size. All mustaches are cut out if the vine itself is tied to the support. During the procedure, the plant is examined and tied up. The frequency is 1 time in 7 days.

Chasing

The principle of operation is the same as in the pinching, but most of the top is captured, up to 40 cm, in some fast-growing varieties - up to 1 m.The procedure can be carried out manually, but it is better to use a disinfected sharp knife or secateurs.

Embossing begins when the top of the shoot is fully straightened and about 9 leaves are open. For normal fruiting, it is enough to leave 14-15 leaves on the vine.

Lightening

Clarification - thinning the leaf mass in order to improve the flow of sunlight to the grapes. To do this, cut off the old foliage and up to 5-7 leaves on the crown. The procedure is carried out at the time of tying the bunches.

It is important to remove all foliage torn off the grapes off the site. If left under a bush, pathogenic bacteria will grow in it, which will infect all grapes.

Features of green pruning for young and old grapes

The principles, timing and goals of green pruning in young and old grapes do not differ much.

The difference is noticeable in autumn pruning, when the leaves have already fallen. In the old bush, it is important to identify non-viable shoots and remove them. To do this, it is enough to cut off a small part of the stem and look at the cut. If it's green, the shoot is alive.

Post-procedure care

Cutting off green shoots does not damage the grapes much, therefore care remains standard:

• watering at the rate of a bucket of water per plant;
• introduction of the main fertilizers: ammonium nitrate, ammonium sulfate;
• loosening and mulching of the root area;
• tying the vine to the support.

Be sure to inspect and protect the plant from pests and diseases. Young green shoots can be removed manually, but so that the area of ​​damage is minimal.

Secateurs or scissors, when used, are treated with any alcohol-containing solution.

Conclusion

Removing green shoots in summer is an important procedure for maintaining the health of grapes and increasing yields.

It is carried out in several stages, starting with the removal of young shoots and ending with the clarification of the vineyard with bunches set. This is done by hand or with a garden tool. The frequency of pruning is once every 1-2 weeks.