Question 1

Why do you have to graft vines?

Accepted Answer

In the second half of the 19th century, a dangerous aphid caused a catastrophe in Europe: the phylloxera. It attacked the roots of the vine and destroyed most of the entire European vine population within a few decades.

In America, on the other hand, the phylloxera has been around for millions of years. The vines there have developed a resistance to phylloxera and are immune to it. At the end of the 19th century, European vines began to be grafted onto the resistant lower parts of the American vines. This procedure is called vine grafting.

With very few exceptions - ungrafted Vines - grafted vines are therefore found in Europe's vineyards today.

Question 2

What climate does wine need?

Accepted Answer

Viticulture is only possible in certain areas of the earth, the so-called vine belts. These extend roughly between the 40th and 50th degrees of latitude in the northern hemisphere and between the 30th and 40th degrees of latitude in the southern hemisphere. Central and southern Europe, the USA, Chile, Argentina, South Africa, South Australia and New Zealand, for example, are located in these zones, where a temperate climate prevails.

The climate characteristics result from the sequence and interaction of various natural factors such as temperature, solar radiation, precipitation, humidity and wind. Whether a region is climatically suitable for the cultivation of grapevines is determined by its viticultural suitability, which is scientifically investigated and determined.

In order to form high-quality and ripe grapes, the vine needs above all warmth and light. Both are provided by the sun, so a south-facing slope is optimal for a vineyard. On slopes, moreover, the thermals are favourable: at night, cold air currents fall down the slope, and during the day, warm air currents rise up. This cycle is particularly important for white wines, as it is the only way for the grapes to form enough acidity. Water bodies (rivers, lakes, seas) also have a positive effect because they reflect the sunlight.

The minimum climatic requirements for viticulture are an average annual temperature of at least 9 degrees Celsius, an average temperature of the warmest month of at least 18 degrees Celsius, a maximum low temperature in winter of minus 13 degrees Celsius, at least 1,300 hours of sunshine per year, an annual rainfall of at least 500 mm (in warm climates at least 750 mm) and a vegetation period (the time between the last frost and the first frost) of at least 180 days. The optimal temperature for grape growth is between 25 and 28 degrees Celsius. The temperature depends largely on the altitude at which the vines are located; as a rule of thumb, the temperature drops by 0.6 degrees for every 100 metres of altitude difference upwards.

It is to be expected that climate change will shift or expand the wine-growing zones towards the poles in the coming years and decades. Against this background, the cultivation of vines at altitudes of 750 metres and above (so-called cool climate winegrowing) will also become increasingly important.

Besides the climatic conditions, the soil composition is the most important quality factor in viticulture

Question 3

How does the harvest quantity influence the wine quality?

Accepted Answer

The yield of the vine is one of the main factors influencing the quality of the wine. Basically, the lower the yield, the higher the quality of the wine. This effect is due to the fact that the fewer grapes hanging on the vine, the greater the extract of the individual grapes.

The vine reproduces itself through the grapes. When the berries are ripe, they fall off the vine and new plants can form from the seeds. By nature, the vine tries to ensure its survival by producing as many grapes as possible. However, through the way the vine is trained and pruned, the vintner prevents this and leaves only a few shoots, from which grapes can then develop. As a result, the vine tries to make the remaining berries as robust and resistant as possible by concentrating the ingredients in order to survive. Thus, the few grapes then contain more sugar, acids, aromatic substances, colouring agents and - in the case of red grapes - tannins, so that the resulting wine ultimately has more substance, body, character and structure; the overall extract is higher, the wine is of higher quality.

Yield restrictions therefore apply to all quality wines: Only a limited amount of grapes may be harvested and processed per year if the wine is to bear the corresponding designation of origin. The vintner already takes this into account in winter and spring when he prunes the vines, and can also reduce the yield afterwards through further measures such as thinning out.

Question 4

Where is wine grown?

Accepted Answer

The two most important natural prerequisites for viticulture are a moderate climate and suitable soil conditions. The climate characteristics result from the sequence and interaction of various factors such as temperature, solar radiation, precipitation, humidity and wind. With regard to the soil, the nutrient content and water supply are particularly important, and these are largely determined by the geological composition. Whether a region is climatically suitable for the cultivation of vines is determined by its viticultural suitability, which is scientifically investigated and determined.

In total, there are about 100 wine-growing countries worldwide - that is about half of all countries on earth. They are mainly located in the so-called vine belts, which roughly extend between the 40th and 50th parallel in the northern hemisphere and between the 30th and 40th parallel in the southern hemisphere. These zones include, for example, Central and Southern Europe, the USA, Chile, Argentina, South Africa, South Australia and New Zealand - all of which are major wine-growing regions.

The largest wine producers in the world are Italy, France and Spain, followed by the USA, Australia, China, Chile, South Africa, Argentina and Germany (data according to OIV, as of 2017).

In terms of vineyard area alone, the picture is somewhat different, because not all grapes grown are also made into wine: Spain leads here, ahead of China, France and Italy, followed by Turkey, the USA, Argentina, Chile, Portugal and Romania (data according to OIV, as of 2017)

Question 5

What do you have to pay attention to when growing grapes?

Accepted Answer

There are many factors to consider when planting a vineyard. Basically, it's about the interaction of climate, soil and grape variety, yield regulation and the health of the plant.

Animation video: Oliver Ende, endes-welten.de

Climate characteristics result from the sequence and interaction of various natural factors such as temperature, solar radiation, precipitation, humidity and wind. With regard to the soil, the nutrient content and water supply are particularly important, and these are largely determined by the geological composition.

The number of grape varieties worldwide is estimated at around 17,000, but it is probably even higher. Not all of these varieties are suitable as wine grapes for wine production; many are purely table grapes. Only grapes of the noble vine (botanical name: Vitis vinifera vinifera) are suitable for viticulture. This vine is descended from the wild vine (botanical name: Vitis vinifera sylvestris) and is one of the oldest cultivated plants ofmankind.

The different varieties of the noble vine have developed through mutations and/or crossbreeding. The grape varieties used in viticulture today are the result of centuries of breeding. In this process, the vines are evaluated according to certain criteria and only those plants are further propagated whose characteristics meet the desired requirements. This procedure is called selection breeding. In cross-breeding, the characteristics of different varieties are combined through plant crossing, so that a new grape variety(new variety) is created. Examples of such new varieties in Germany are Müller-Thurgau, Scheurebe and Huxelrebe. New varieties that are genetically more resistant to fungal diseases (i.e. PIWIs ) are called PIWIs, for example Regent, Solaris, Roesler, Johanniter, Rathay, Muscaris or Cabernet Blanc.

In order to achieve high qualities in cultivation, the characteristics of the grape variety must match the climate and soil conditions in the vineyard. In addition, the winegrower influences the quality through numerous viticultural measures:

Planting density
It matters how many vines there are per hectare in the vineyard. The more densely the vines are planted, the fewer grapes they have to bear each and the deeper they have to dig their roots into the soil to supply themselves with sufficient water and nutrients. This makes them less sensitive to the weather.
Pruning
During winter dormancy (on frost-free days in January and February), the shoots of the vine are cut back so that only a few buds(eyes) remain. This reduces the number of grapes per vine, which increases the extract of the individual berries and thus improves the wine quality.
Vine training
The fruit shoots of the vine(canes) are bent in a certain way and often attached to stakes or wires to control the growth of the plant. This ensures that the leaves of the vine get as much sun as possible, so that the grapes can ripen optimally ( photosynthesis in the leaves is responsible for the formation of sugar in the berries) on the one hand and are themselves protected from sunburn on the other. There are numerous forms of training, which can be divided into intensive and extensive systems as well as systems with a support framework; the latter depend on the distribution of the shoots (e.g. vertical, horizontal, free-hanging), the support (e.g. stake, wire frame, wooden framework), the distribution of the fruiting wood (trunk, cordon, head) or the planting density (spacing of the vines). Vine training systems vary from region to region.
Foliage work
The purpose of foliage work is to take full advantage of photosynthesis to maximise the sugars in the berries and to keep the vine and grapes healthy. Basically, it involves cutting off part of the vine's leaves at certain times during the growing season. However, it is important not to remove too many leaves in order to protect the vine and the young grapes from sunburn. Defoliation is usually done in autumn at ripening time, when the grapes are more robust, to improve aeration: The grapes then dry out more quickly, which reduces the risk of fungal diseases.
Grape thinning
In order to reduce the yield again and thus improve the wine quality, part of the grapes is often cut off (thinned out) in summer, before ripening begins. This increases the extract of the remaining grapes.
Fertilisation
Vineyards are monocultures that severely deplete the soil. Therefore, nutrients must be added to the soil from the outside. This is done with the help of organic or inorganic (mineral) fertilisers.
Irrigation
In regions with low precipitation or in particularly hot years, water must also be supplied to the soil from outside. There are several irrigation techniques for this (e.g. drip irrigation). In Germany, irrigation options for quality wine are strictly regulated.
Plant protection
Plant protection means all measures that prevent the vine or the grapes from being attacked by diseases or pests. Even soil care serves as plant protection, but a variety of targeted measures are available to combat diseases and insects and animals or to prevent corresponding damage. These range from walls, fences and nets as protection against birds and wild animals to biological plant protection products, pheromone traps and beneficial insects to chemical (synthetic) pesticides used, for example, against weeds (herbicides), fungi (fungicides), bacteria (bactericides) and/or insects(insecticides). In organic viticulture in particular, great importance is attached to strengthening the vine and its defences against diseases; these measures also serve plant protection and are intended to prevent the use of pesticides as far as possible.

Question 6

What is conventional viticulture?

Accepted Answer

Conventional viticulture is geared towards economic and technical efficiency. The legal basis results - in Germany - from the EU wine market regulation and its supplementary regulations, the German wine law and the German wine regulation as well as from the guidelines of the International Organisation of Vine and Wine (OIV).

The use of machinery in the vineyard and cellar is common, and in addition to chemical pesticides and mineral fertilisers, numerous auxiliary substances and additives as well as physical treatment methods are permitted in the course of winemaking. Conventional viticulture combats vine diseases and pests mainly through regular preventive spraying with pesticides, without actually controlling the development of diseases or infestation by pests. Negative effects on the ecosystem in the vineyard are not taken into account.

This form of viticulture is happening less and less

Question 7

What is integrated viticulture?

Accepted Answer

Integrated vit iculture - also called near-natural or environmentally friendly viticulture - brings together economic, ecological and toxicological aspects in order to prevent disease and/or pest infestation of the vine through targeted measures or to keep it below the so-called damage threshold. In this respect, integrated viticulture takes into account the protection of resources and the environment as well as human health and can be understood as a preliminary stage to organic viticulture. In this context - in Germany - apart from the EU wine market regulation and its supplementary regulations, the wine law and the wine regulation as well as the guidelines of the International Organisation of Vine and Wine (OIV), the corresponding regulations of the plant protection lawapply.

In practice, integrated viticulture avoids the use of chemical plant protection products as far as possible, but instead, according to the Plant Protection Act, uses a "combination of methods [...] giving priority to biological, biotechnical, plant-breeding and cultivation and culture-technical measures". This begins with the selection of the site and the seed and planting material (for example, fungus-resistant grape varieties), includes proper soil cultivation as well as balanced fertilisation, and extends to biodiversity and the establishment of beneficial insects in the vineyard.

This form of viticulture is called "integrated" because plant protection is, to a certain extent, integrated into the ecosystem of the vineyard. In English, integrated viticulture is called "sustainable agriculture" (and thus understood as part of sustainability ), in French, "lutte raisonnée" (which translates as "thoughtful combat")

Question 8

What is organic viticulture?

Accepted Answer

Organic viticulture places great emphasis on environmental protection and is the prerequisite for a wine to be able to call itself organic and bear the EU organic label.

Organic wine must have been produced from organically grown grapes and meet the requirements of the EU Organic Wine Regulation, which are also implemented in German wine law. In addition - in Germany - the EU wine market regulation and its supplementary regulations, the wine law and wine ordinance, the guidelines of the International Organisation of Vine and Wine (OIV) as well as the plant protection law apply. The EU Organic Wine Regulation defines minimum requirements for organic farming. Associations for organic agriculture and viticulture (e.g. ECOVIN, Bioland, Naturland, Demeter) define much stricter criteria to which their members must adhere.

In organic viticulture, the vineyard is seen holistically as an ecosystem; soil health andbiodiversity play a major role. For plant protection, only organic means are allowed; herbicides and synthetic(chemical) pesticides are generally prohibited. Fertilisation is also carried out organically as far as possible (e.g. with manure). The use of plant strengthening agents and beneficial insects as well as the cover crop of the vine rows are further characteristics of organic viticulture.

Question 9

What is organic viticulture?

Accepted Answer

Organic viticulture is basically the same as organic viticulture. The basic principles are - in Germany - the EU organic wine regulation, the EU wine market regulation and its supplementary regulations, the wine law and the wine regulation, the guidelines of the International Organisation for Vine and Wine (OIV) and the plant protection law. The EU Organic Wine Regulation defines minimum requirements for organic farming. Associations for organic agriculture and viticulture (e.g. ECOVIN, Bioland, Naturland, Demeter) define much stricter criteria to which their members must submit.

In organic viticulture, only organic plant protection products are allowed, herbicides and synthetic(chemical) pesticides are generally prohibited. Instead, soil health, species diversity(biodiversity), the use of plant strengthening agents and beneficial organisms, and the greening of the vine rows are an important focus of vineyard management. Fertilisation of the soil is also largely organic (e.g. with manure).

Organic viticulture pursues a holistic, sustainable approach and regards the vineyard as an ecosystem whose integrity and functionality has a significant influence on the quality of the wine.

Question 10

What is biodynamic viticulture?

Accepted Answer

Biodynamic viticulture, or biodynamic for short, follows Rudolf Steiner 's anthroposophical approach and, in addition to a holistic view of the vineyard as an ecosystem, also includes a spiritual worldview. The cosmic calendar and energy flows play a role, and the focus is on strengthening the resilience of the vine and its natural environment.

Only organic plant protection products are permitted, organic fertilisation (with manure, often from own livestock) and vine row greening are obligatory.Biodiversity in the vineyard and the use of beneficial insects are of great importance. Vineyard cultivation should be carried out without machines if possible, but rather only by people or with animals.

As a special feature, in biodynamic viticulture, in addition to biological plant strengthening agents, special self-produced "homeopathic" preparations (horn silica, horn manure, herbal infusions) are used. For this, powdered quartz or cow dung is filled into cow horns, which are then buried in the soil for half a year to store the cosmic energy. Afterwards, the horn silica or horn dung is dynamised by mixing it rhythmically with water and then finely sprayed in the vineyard as a spray preparation.

Biodynamic viticulture goes further than organic viticulture and is the "strictest" form of organic viticulture. Biodynamically produced wines can be recognised by the seal of the Demeter Association, which defines the specifications for biodynamic agriculture and viticulture.

Question 11

When do you have to spray vines?

Accepted Answer

Even though this is often the colloquial expression: It is not the wine as a beverage that is sprayed (except in Austria, it means mixing the wine with mineral water), but the plant - i.e. the vine in the vineyard.

The "spraying" of the vineyards serves the Plant protection. The vines and the grapes have a lot of natural enemies, such as bacteria and viruses, fungi, insects, birds and wild animals. There are chemical and biological (organic) plant protection products against such diseases and pests, which are usually applied in liquid form. A distinction is made between "spraying" and spraying: spraying means that the pesticide is applied mixed with water in the vineyard, spraying means that the mixture of pesticide and water is applied with the help of a blast of air; spraying requires about 50 to 70 percent less water than spraying.

The following explanations refer to both application with a sprayer and spraying. Very important: These are only general instructions that can by no means stand alone. Before using any crop protection product, it is imperative to read and observe the hazard labels (environmentally hazardous, harmful, toxic) and the instructions for use under all circumstances!

Effects of plant protection products

Plant protection products (Pesticides) can be divided into Fungicides (which are effective against fungi and may contain, among other things, sulphur and copper ), Bactericides (which are effective against bacteria), Insecticides (which are effective against insects) and Herbicides (which act against weeds ). Since all these agents kill life(micro-organisms, animals and/or plants) and affect the ecosystem in the vineyard, responsible use is essential. The prerequisite for this is knowledge of the mode of action and application of the plant protection product, as well as the proper equipment and operation of the equipment for application. In addition to the correct dosage of the agent - exclusively in accordance with the respective approved application rate (kg/ha or l/ha) - proper storage and disposal, the respective prescribed distance from water bodies and the necessary user protection must also be observed. This is because chemical plant protection products in particular can also have a toxic effect on beneficial insects and crops as well as on groundwater and thus on humans and animals in general - apart from the health hazards that may exist for the user during application.

The effectiveness of crop protection depends on a variety of factors. These include the weather, the time of day, the spraying technique (nozzle, pressure, blower type, arrangement and setting), the stage of development of the vine (and the associated foliage density), the mode of action of the agent and the risk of disease or pest infestation (infestation pressure). The quantity used and the pH value of the water as well as the droplet size also determine the success.

Timing and frequency of spraying

To give an idea of the proportions: All "green" (i.e. worthy of protection) parts of the vine - leaves, shoots and grapes - reach, depending on growth vigour, grape variety and vine training a surface area of 30,000 to 40,000 square metres per hectare. The leaf area, which can be extrapolated from the shoot length growth, is decisive for the dosage of the plant protection product: In years with normal weather conditions for the growing region, the leaf area per shoot grows by about 400 square centimetres within ten days. After this period, according to a rough rule of thumb, a new treatment is necessary to protect the newly grown plant parts. However, leaf area growth is also strongly dependent on the weather during the vegetation period between the end of May and the beginning of August, so that the plant protection work must be adapted to the respective conditions each year.

The timing of the plant protection application is based on relevant forecasts of how likely it is that diseases and pests will occur in the year in question. For this purpose, it is necessary to constantly check the vineyards for corresponding symptoms. It is also crucial to continuously monitor the relevant weather factors that increase disease pressure (see below); this is possible, for example, with the help of local weather stations. In addition, the development of certain animal pests, such as the grape berry moth, can be monitored by means of egg laying in small cages and/or pheromone traps.

The use of plant protection also depends on whether the winegrower works conventionally, integrated or organically:

In conventional viticulture, plant protection is prophylactic and rather undirected with (at least predominantly) chemical agents: According to precise calendrical plans, which are often prescribed by the agricultural industry (the manufacturers of the agents), pesticides are regularly applied as a preventive measure, without monitoring the development of diseases or infestation by pests. Negative effects on the ecosystem in the vineyard are not taken into account. However, this form of viticulture is becoming less and less common.
Integrated Pest Management relies on a combination of mechanical, physical, biological, biotechnical and chemical methods, with chemical plant protection having only a supplementary effect. The measures depend, among other things, on the weather, the stage of development of the vine and the previous year's infestation. Constant observation of the vineyard and the weather is of particular importance here.
At organic or ecological viticulture only organic plant protection products are used. Herbicides are generally prohibited here, and other means of protection against insects, animals and microorganisms are preferred. However, certain fungal diseases can be controlled or prevented most effectively by applying fungicides containing sulphur or copper. Fungi thrive particularly well in warm and humid atmospheres, and with the help of modern meteorological methods, weather developments can now be predicted quite reliably. More and more winegrowers therefore only use plant protection products when there is a real risk of disease (in technical terms: when fungal pressure increases).

The application of active substances, i.e. "spraying", makes most sense in the early morning hours or in the evening during the warmer season. In order for the droplets of the active ingredient-water mixture to reach the plant surface and adhere to it, the air humidity must be sufficiently high, otherwise the water in which the active ingredient is dissolved can evaporate at least partially in the air, so that the protection is then insufficient. Furthermore, the active ingredient needs time to penetrate (approx. 15 minutes).

The duration of effect of the agent - usually between 6 and 21 days - therefore depends on the weather(rain washes off the active ingredient again), the time of spraying (see above), the effectiveness of the wetting (application quality) and the residual amount of active ingredient from the previous treatment. Now that integrated and organic viticulture are becoming more and more widespread, organic plant protection products are also increasingly being used. However, as these are less aggressive than chemical pesticides, they have to be applied more frequently: The agents are more environmentally friendly, but the frequency of their use is higher.

Examples of fungal diseases: Powdery and downy mildew

The greatest danger to vines and grapes comes from fungal diseases such as powdery and downy mildew. These are therefore examined here as examples with a view to plant protection.

Powdery mildew (Oidium)

Symptoms include:

reddish-brown to brownish-purple, irregularly branched spots on one-year-old wood
infected buds(eyes) sprout with a white fungal coating
grey-white, mealy coating on all green parts of the vine
musty smell in the vineyard

favouring factors:

warm weather with high humidity
Temperature of 21 to 26 °C
Humidity of 50 to 95

preventive cultural measures:

airy training of the vines
conscientious foliage work
regular control for symptoms

preventive treatment:

at budbreak: treatment with two-percent net sulphur (guideline 3 kg/ha)
most important treatment period: 10 days before flowering (usually end of May), beginning of flowering (usually beginning/middle of June) and end of flowering (when approx. 80 % of the flower caps are open)
at the beginning and during flowering: every 7 to 10 days spraying of oidium treatment, if necessary with net sulphur additive
at the end of flowering (usually July/August): careful foliage work and application of Oidium treatment agent with net sulphur additive (guideline 2-3 kg/ha)
from mid-August onwards, no more use of wetting sulphur, as this can impair the taste of the winelater on(buckwheat)

Treatment in case of infestation:

Washing with 1.5 percent soft soap solution
Application of oidium treatment agent with the addition of net sulphur, as described above

Downy mildew (Peronospora)

Symptoms include:

on the upper side of the leaf round, 2-3 cm large, light-coloured, oily spots
white fungal lawn on the underside of the leaf
white to yellowish fungal lawn on inflorescences and young berries

favouring factors:

persistent warm and humid weather
heavy rain (5-10 mm in 2-3 days)
4-6 hours of leaf wetness at at least 10 °C over 24 hours

preventive cultural measures:

high and wide-ranging training of the vines
conscientious foliage work
moderate nitrogen fertilisation

preventive treatment:

most important treatment period: during flowering
use peronospora treatment every 7 to 10 days

Source citation for parts of this article:
Karl Bauer: Viticulture, Agrarverlag

Question 12

When do you have to fertilize wine?

Accepted Answer

Even if it is often colloquially formulated in this way: It's not the wine that gets fertilized, but the vines in the vineyard. Like all plants, the vine needs nutrients to grow. Since vineyards are large monocultures, these nutrients must be supplied at least partially from outside; this is the purpose of fertilization. Apart from the consumption of nutrients by the vines themselves, the soil is also washed out by precipitation and erosion.

Soil health is essential for the production of high quality wine. Biodiversity and organic farming are important factors that promote the health and humus content of the vineyard soil.

The legal basis for fertilisation in Germany is provided by the Fertilisation Act, the Fertilisation Ordinance and the Fertiliser Ordinance. In addition, the provisions of wine law and plant protection law apply.

The amount of fertiliser and the timing of fertilisation depends on the nutrient content of the soil. By means of soil analyses, the winegrower determines whether and in what form the vineyard soil has a nutrient deficiency. This determines when and how much fertilizer is applied. The amount of fertiliser used essentially depends on whether the winegrower works in a conventional, integrated or ecological way.

One of the most important nutrients for the vine is nitrogen. This element is essential for plant growth and is also involved in the formation of chlorophyll for photosynthesis. Furthermore, the vine needs minerals such as phosphorus, potassium, magnesium, calcium and others.

Fertilization can be done with organic or inorganic (mineral) substances; organic fertilizers are, for example, manure, slurry, compost, mulch, grapevine and pomace; inorganic fertilizers are mineral salts.

Question 13

Where does wine grow?

Accepted Answer

Vines need sun, water and nutrients to grow. The latter come from the soil, although vines can also thrive in decidedly poor soils.

In order to develop high-quality and ripe grapes, the vine needs above all warmth and light. Both are provided by the sun, so a south-facing slope is ideal for a vineyard. On slopes, thermals are also favourable: cold air currents fall down the slope at night and warm air currents rise during the day. Water bodies (rivers, lakes, seas) also have a positive effect because they reflect the sunlight.

The optimal temperature for grape growth is between 25 and 28 degrees Celsius. The temperature depends largely on the altitude at which the vines are planted; as a rule of thumb, the temperature drops by 0.6 degrees for every 100 metres of altitude difference upwards.

The minimum requirements for viticulture are an average annual temperature of at least 9 degrees Celsius, an average temperature of the warmest month of at least 18 degrees Celsius, a maximum low temperature in winter of minus 13 degrees Celsius, at least 1,300 hours of sunshine per year, an annual precipitation of at least 500 mm (in warm climates at least 750 mm) and a growing season (the time between the last frost and the first frost) of at least 180 days.

Against this background, viticulture is only possible in certain areas of the earth, the so-called vine belts. These extend roughly between the 40th and 50th degrees of latitude in the northern hemisphere and between the 30th and 40th degrees of latitude in the southern hemisphere. Central and southern Europe, the USA, Chile, Argentina, South Africa, South Australia and New Zealand, for example, are located in these zones, where a temperate climate prevails. Whether a region is climatically suitable for the cultivation of vines is determined by its viticultural suitability, which is scientifically investigated and determined.

Question 14

How do you prune vines?

Accepted Answer

Before answering this question, a little terminology is in order:

Foliage = leaves of the vine
Tendrils = attachment organs of the vine
Shoots = young shoots of the vine
Eyes = buds of the vine, from each of which a shoot grows
Shoots = inflorescences of the vine from which the grapes develop
Nodes = nodes on the shoot from which leaves, tendrils, eyes and shoots develop
Internodes = the shoot axes of the vine between the nodes

Pruning is an important factor for the yield of the vine and thus later for the quality of the wine. Without pruning, the vine would grow uncontrollably and form new lateral "stocks" with shoots and buds every year. This expansion in area would lead to high yields and lower wine quality.

Pruning therefore regulates the number of buds on the vine from which new shoots can form. By limiting the number of new shoots, one also reduces the number of grapes and thus increases the wine quality: the fewer grapes a vine bears, the more extract each individual berry contains and the more substance the wine later has. The effect of pruning on the quantity and quality of the grapes depends on the grape variety, the training system and the location, age, health and growth behaviour of the vine. The sprouting and growth behaviour of the vine is in turn influenced by the arrangement of the shoots.

The so-called one-year-old wood, i.e. the shoots of the previous year, is always pruned. In addition to leaves, tendrils and shoots (the later grapes), each shoot also forms new buds. These buds already carry all the plants for new shoots, but are initially enclosed by bracts and filled with fine woolly hairs in the cavities. This allows the bud to overwinter protected from the cold (which is why it is called winter eye) and then sprouts the following year.

Pruning takes place during the Winter dormancy of the vine, i.e. between leaf fall in autumn and bud break in spring; in the northern hemisphere this phase is between December and March. During the so-called winter pruning, by far the largest part (80 to 90 percent) of the one-year-old wood is usually cut away completely in January and February, leaving an average of two one-year-old shoots per vine. These are then pruned in turn so that just enough eyes remain for the shoots that develop from them to reach optimum strength and length and to ensure the physiological balance of the vine. A short shoot is called a cone and bears 1 to 4 eyes. A medium-length shoot is called an extender and bears 5 to 7 eyes. A long shoot is called a cane or Arch and bears 8 to 12, sometimes even 15 eyes.

Only healthy and mature vine wood with a length of 110 to 140 cm is cut. If the vine grows evenly, leave as many eyes as sprouted the previous year. If growth is weak, fewer shoots are cut off and the remaining shoots are cut shorter (with fewer eyes). In the case of strong growth, more shoots are cut off and the remaining ones are cut longer (with more eyes). The average number of eyes per square metre of vine stand area (row distance x vine distance) is between 4 and 8.

The one-year-old shoots are cut at an angle away from the eye 1 cm above the last node that is to remain. This is best done with a pruning shear or Pruning shears or loppers or a saw; pre-cutting machines can also be used for certain forms of cultivation. All cuts should be kept as small as possible, as they represent an injury to the plant. Immediately after pruning, all cuts should be treated with a wound treatment agent that prevents fungal infestation, among other things.

Three final remarks:

With frost-prone grape varieties and in such locations, as well as with young vines, pruning is often delayed until March.
Apart from the winter pruning described here, it may be necessary to prune the vines unscheduled after hail or frost damage.
A special form of pruning is thinning (green harvesting), in which grapes are cut away from the vine during the growth or ripening phase in order to increase the quality (extract) of those that remain.

Question 15

Who is allowed to grow wine?

Accepted Answer

Anyone who has suitable soil and appropriate vines (cuttings or seedlings) may plant vines for private use. In order for the project to succeed, the necessary agricultural or viticultural expertise is also indispensable.

In order to cultivate vines commercially - i.e. with the purpose of making a profit with the wine produced from the grapes - two basic requirements are necessary in Germany:

First, one must register a trade as a vintner with one's local trade office.
Secondly, one must apply for vine planting. The Federal Agency for Agriculture and Food (BLE) is responsible for new plantings, the Chamber of Agriculture of the respective federal state for the replanting of unused vineyard areas and for the conversion of unused planting rights into a specific permit.

The material bases are then, on the one hand, a site suitable for viticulture and, on the other hand, appropriate vines (cuttings or seedlings). In addition, the vineyard must be equipped with buildings, tools and equipment.

The legal basis for viticulture in Germany is the Wine Act and the Wine Ordinance. In addition, the regulations of plant protection and fertiliserlaw, food law, competition law, consumer protection law, commercial law and other relevant laws apply, e.g. hygiene regulations.

All these framework conditions and basics are learned in the training as a winemaker or in viticulture and oenology studies. Although both are not formally required to grow wine commercially, they are very helpful in any case and are therefore strongly recommended from a practical point of view - in fact, they are indispensable

Question 16

When to cut wine?

Accepted Answer

Strictly speaking, of course, it is not the wine that is pruned, but the vine, i.e. the vine. Pruning is an important factor for the yield of the vine and thus later for the quality of the wine. Without pruning, the vine would grow uncontrollably and form new lateral "stocks" with shoots and buds every year. This expansion in area would lead to high yields and lower wine quality.

Pruning therefore regulates the number of buds on the vine from which new shoots can form. By limiting the number of new shoots, one also reduces the number of grapes and thus increases the wine quality: the fewer grapes a vine bears, the more extract each individual berry contains and the more substance the wine later has. The effect of pruning on the quantity and quality of the grapes depends on the grape variety, the training system and the location, age, health and growth behaviour of the vine. The sprouting and growth behaviour of the vine is in turn influenced by the arrangement of the shoots.

The so-called one-year-old wood, i.e. the shoots of the previous year, is always pruned. In addition to leaves, tendrils and shoots (the later grapes), each shoot also forms new buds. These buds already carry all the plants for new shoots, but are initially enclosed by bracts and filled with fine woolly hairs in the cavities. This allows the bud to overwinter protected from the cold (which is why it is called winter eye) and then sprouts the following year.

Pruning takes place during the Winter dormancy of the vine, i.e. between leaf fall in autumn and bud break in spring; in the northern hemisphere this phase is between December and March. In so-called winter pruning, by far the largest part (80 to 90 percent) of the one-year-old wood is usually cut away completely in January and February , leaving an average of two one-year-old shoots per vine. For frost-prone In the case of grape varieties and in such locations, as well as in the case of young vineyards, pruning is often delayed until March.

The one-year-old shoots that remain are then pruned again so that just enough eyes remain for the shoots that develop from them to reach an optimal strength and length and to ensure the physiological balance of the vine. A short shoot is called a cone and bears 1 to 4 eyes. A medium-length shoot is called an extender and bears 5 to 7 eyes. A long shoot is called a cane or Arch and bears 8 to 12, sometimes even 15 eyes.

Only healthy and mature vine wood with a length of 110 to 140 cm is cut. If the vine grows evenly, leave as many eyes as sprouted the previous year. If growth is weak, fewer shoots are cut off and the remaining shoots are cut shorter (with fewer eyes). In the case of strong growth, more shoots are cut off and the remaining ones are cut longer (with more eyes). The average number of eyes per square metre of vine stand area (row distance x vine distance) is between 4 and 8.

The one-year-old shoots are cut at an angle away from the eye 1 cm above the last node that is to remain. This is best done with a pruning shear or Pruning shears or loppers or a saw; pre-cutting machines can also be used for certain forms of cultivation. All cuts should be kept as small as possible, as they represent an injury to the plant. Immediately after pruning, therefore, all cut wounds should be coated with a wound treatment agent which, among other things, prevents fungal infestation.

Apart from the winter pruning described here, there are other occasions to prune the vines: On the one hand, it may be necessary to prune the vines unscheduled after hail or frost damage. Secondly, the so-called green harvest often takes place during the growing season: thinning as a special form of pruning in which grapes are cut away from the vine during the growth or ripening phase in order to increase the quality (extract) of those that remain.

Terminology:

Question 17

When to cut back vines?

Accepted Answer

Strictly speaking, of course, it is not the wine that is pruned, but the vine, i.e. the vine. Pruning is an important factor for the yield of the vine and thus later for the quality of the wine.

Without pruning, the vine would grow uncontrollably and form new lateral "stocks" with shoots and buds every year. This expansion in area would lead to high yields and lower wine quality. Pruning therefore regulates the number of buds on the vine from which new shoots can form. By limiting the number of new shoots, one also reduces the number of grapes and thus increases the wine quality: the fewer grapes a vine bears, the more extract each individual berry contains and the more substance the wine later has. The effect of pruning on the quantity and quality of the grapes depends on the grape variety, the training system and the location, age, health and growth behaviour of the vine. The sprouting and growth behaviour of the vine is in turn influenced by the arrangement of the shoots.

The so-called one-year-old wood, i.e. the shoots of the previous year, is always pruned. In addition to leaves, tendrils and shoots (the later grapes), each shoot also forms new buds. These buds already carry all the plants for new shoots, but are initially enclosed by bracts and filled with fine woolly hairs in the cavities. This allows the bud to overwinter protected from the cold (which is why it is called winter eye) and then sprouts the following year.

Pruning takes place during the Winter dormancy of the vine, i.e. between leaf fall in autumn and bud break in spring; in the northern hemisphere this phase is between December and March. In so-called winter pruning, by far the largest part (80 to 90 percent) of the one-year-old wood is usually cut away completely in January and February , leaving an average of two one-year-old shoots per vine. For frost-prone In the case of grape varieties and in such locations, as well as in the case of young vineyards, pruning is often delayed until March. The one-year-old shoots that remain are then pruned again so that exactly enough eyes remain for the shoots that develop from them to reach an optimal strength and length and the physiological balance of the vine is guaranteed.

Apart from winter pruning, there are other occasions to prune the vines: On the one hand, it may be necessary to prune the vines unscheduled after hail or frost damage. On the other hand, the so-called green harvest often takes place in the course of the growing season: thinning as a special form of pruning, in which grapes are cut away from the vine during the growth or ripening phase in order to increase the quality (extract) of those that remain.

Terminology:

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