Question 1

Why must vines be grafted?

Accepted Answer

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

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

With very few exceptions - vines with true roots - grafting can therefore be found in the vineyards of Europe 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 roughly extend between the 40th and 50th latitude in the northern hemisphere and between the 30th and 40th latitude in the southern hemisphere. In these zones, which have a temperate climate, there are for example Central and Southern Europe, the USA, Chile, Argentina, South Africa, South Australia and New Zealand.

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 winegrowing potential, which is scientifically investigated and determined

In order to produce high-quality, ripe grapes, the vine needs above all warmth and light. Both are provided by the sun, which is why a south-facing hillside location is ideal for a vineyard. On slopes, thermals are also favourable: at night, cold air currents fall down the slope, while during the day, warm air currents rise up. This circulation is especially important for white wines, as this is the only way for the grapes to produce 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 lowest 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 a warm climate at least 750 mm) and a vegetation period (the time between the last and first frost) of at least 180 days. The optimum temperature for grape growth is between 25 and 28 degrees Celsius. The temperature depends largely on the altitude of the vines; 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 in the coming years and decades climate change will shift or expand the wine-growing zones towards the poles. 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, 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. In principle, 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 propagates over the grapes. When the berries are ripe, they fall from the vine and new plants can form from the seeds. By nature, the vine tries to ensure its survival by forming as many grapes as possible. However, by the way it is raised and pruned, the vine grower prevents this and leaves only a few shoots to develop into grapes. Subsequently, the vine tries to make the remaining berries as robust and resistant as possible by concentrating the ingredients in order to survive. As a result, the few grapes then contain more sugar, acids, aromas, colourings and - in the case of red grapes - tannins, so that the resulting wine ultimately has more substance, body, character and structure; the total extract is higher, the wine is of higher quality.

Yield restrictions therefore apply to all quality wines: Only a limited quantity of grapes may be harvested and processed each year if the wine is to bear the corresponding designation of origin. The winemaker takes this into account as early as winter and spring when he prunes the vines, and can reduce the yield even after that by taking further measures such as thinning out.

Question 4

Where is wine grown?

Accepted Answer

The two most important natural conditions for viticulture are a moderate climate and suitable soil conditions. The climatic characteristics result from the sequence and interaction of various factors such as temperature, solar radiation, precipitation, humidity and wind. As far as the soil is concerned, the nutrient content and water supply are of particular importance, which are largely determined by the geological composition. Whether a region is climatically suitable for the cultivation of grapevines is determined by its winegrowing potential, which is scientifically investigated and determined

There are about 100 wine-growing countries worldwide - that is about half of all countries in the world. They are mainly located in the so-called vine belts, which roughly extend between the 40th and 50th latitude in the northern hemisphere and between the 30th and 40th latitude in the southern hemisphere. These zones include central and southern Europe, the USA, Chile, Argentina, South Africa, South Australia and New Zealand - all of which are important 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, status 2017).

The picture is somewhat different for the area under vines alone, as not all the grapes grown are also processed into wine: Here Spain leads ahead of China, France and Italy, followed by Turkey, the USA, Argentina, Chile, Portugal and Romania (data according to OIV, status 2017).

Question 5

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

Accepted Answer

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

The climate characteristics result from the sequence and interaction of various natural factors such as temperature, solar radiation, precipitation, humidity and wind. As far as the soil is concerned, the nutrient content and the water supply are of particular importance, which are largely determined by the geological composition.

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

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

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

Planting density
It is important how many vines per hectare are in the vineyard. The more densely the vines are planted, the fewer grapes they have to carry at a time and the deeper they have to dig their roots into the soil in order to get sufficient water and nutrients. This makes them less sensitive to weather conditions.
Pruning
During hibernation (on frost-free days in January and February), the vine shoots 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 quality of the wine.
Education
The fruit shoots of the vine(rods) are bent in a certain way and often attached to poles or wires to control the growth of the plant. This ensures that the leaves of the vine receive as much sunlight as possible, so that the grapes can ripen optimally ( photosynthesis in the leaves is responsible for the formation of sugar in the berries) and are themselves protected from sunburn. There are numerous forms of training, which can be divided into intensive and extensive systems, as well as systems with a supporting framework; the latter depend on the distribution of the shoots (e.g. vertical, horizontal, freely suspended), the support (e.g. pole, wire frame, wooden framework), the distribution of the fruit wood (stem, cordon, head) or the planting density (distance between the vines). The vine training systems vary from region to region.
Foliage work
The foliage work is designed to take full advantage of photosynthesis to maximize the sugar in the berries and keep the vine and grapes healthy. The basic idea is to cut off part of the vine leaves at certain times of the growing season. However, it is important not to remove too many leaves to protect the vine and the young grapes from sunburn. Leaves are usually removed in autumn at the time of ripening, when the grapes are more robust, to improve aeration: The grapes then dry faster, which reduces the risk of fungal diseases.
Grape thinning
In order to further reduce the yield and thus improve the quality of the wine, part of the grapes are often cut off (thinned out) in summer, before the start of ripening. This increases the extract of the remaining grapes.
Fertilization
Vineyards are monocultures that heavily leach the soil. Therefore, nutrients must be supplied to the soil from outside. This is done with organic or inorganic (mineral) fertilizers.
Irrigation
In regions with little precipitation or particularly hot years, water must also be added to the soil from outside. There are several irrigation techniques for this purpose (e.g. drip irrigation). In Germany the irrigation possibilities for quality wine are strictly regulated.
Plant protection
Plant protection means all measures that prevent the vine or grapes from being attacked by diseases or pests. Already the soil care is used for plant protection, but there is a wide range of targeted measures 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 pesticides, pheromone traps and beneficial ins ects, and chemical (synthetic) pesticides used, for example, against weeds (herbicides), fungi (fungicides), bacteria (bactericides) and/or insects(insecticides). Particularly in organic viticulture, great importance is attached to strengthening the vine and its defences against disease; these measures also serve to protect the plants and should 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 is derived - in Germany - from the EU wine market organisation and its supplementary regulations, the German wine law and the German wine ordinance as well as the guidelines of the International Organisation of Vine and Wine (OIV).

The use of machinery in the vineyard and cellar is common. In addition to chemical pesticides and mineral fertilizers, numerous auxiliary and additive substances and physical treatment processes are permitted during the winemaking process. Conventional viticulture controls 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 vineyard ecosystem are not taken into account.

This form of viticulture is becoming increasingly rare.

Question 7

What is integrated viticulture?

Accepted Answer

Integrated viticulture - also known as 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. Integrated viticulture thus takes into account the protection of resources, the environment and human health and can be seen as a precursor to organic viticulture. In Germany, apart from the EU wine market organisation and its supplementary regulations, the wine law and the wine ordinance as well as the guidelines of the International Organisation of Vine and Wine (OIV), the corresponding regulations of the Plant Protection Actapply.

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 processes [...] with priority consideration of biological, biotechnical, plant breeding and cultivation and cultivation measures". This begins with the choice of location and the seeds and planting material (e.g. fungus-resistant grape varieties), includes appropriate soil cultivation as well as balanced fertilisation and extends to biodiversity and the settlement of beneficial organisms in the vineyard.

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

Question 8

What is organic winegrowing?

Accepted Answer

Organic viticulture places great value on environmental protection and is the prerequisite for a wine to be allowed to call itself organic and to carry the EU organic label.

Organic wine must have been produced from organically grown grapes and must 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 regulation, the guidelines of the International Organisation for Vine and Wine (OIV) and the plant protection law are also applicable. 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, the vineyard is viewed holistically as an ecosystem, and soil health andbiodiversity play a major role. Only organic products are allowed for plant protection, herbicides and synthetic(chemical) pesticides are generally prohibited. Fertilisation is also largely organic (e.g. with manure). The use of plant strengthening agents and beneficial organisms as well as the greening 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 or short biodynamic viticulture follows the anthroposophical approach of Rudolf Steiner and includes a holistic view of the vineyard as an ecosystem as well as a spiritual worldview. The cosmic calendar and energy flows play a role, and the strengthening of the resistance of the vine and its natural environment is a priority.

Only organic pesticides are permitted, organic fertilization (with stable manure, often from own livestock) and vine row planting are obligatory. Diversity of species(biodiversity) in the vineyard and the use of beneficial organisms are of great importance. Vineyard cultivation should be carried out as far as possible without machines, but rather only by humans or with animals.

A special feature of biodynamic viticulture is that in addition to organic plant strengthening agents, special home-made "homeopathic" preparations (horn pebbles, horn dung, herbal infusions) are used. For this, pulverized quartz or cow dung is filled into cow horns, which are then buried in the ground for half a year to store the cosmic energy. Then the horn pebbles or horn dung are dynamised by rhythmically stirring them with water and then spraying them finely 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 standards for biodynamic agriculture and viticulture.

Question 11

When do you have to inject wine?

Accepted Answer

Even if this is often formulated colloquially: It is not the wine as a drink that is sprayed (except in Austria, where spraying means mixing the wine with mineral water), but the plants - i.e. the vines in the vineyard.

The spraying of vineyards serves the Plant protection. The vines and grapes have a lot of natural enemies, including bacteria and viruses, fungi, insects, birds and wildlife. There are chemical and biological (organic) pesticides against such diseases and pests, which are mostly used in liquid form. A distinction is made between spraying and spraying: spraying means that the pesticide is applied in the vineyard mixed with water; spraying means that the mixture of pesticide and water is applied by means of a blower air stream; spraying requires about 50 to 70 percent less water than spraying.

The following explanations basically refer to both spraying and spraying. Very important: These are only general instructions which can by no means stand alone. Before using any crop protection agent it is imperative and under all circumstances to read and adhere to the danger markings (environmentally hazardous, harmful, toxic) and the instructions for use carefully!

Effect of plant protection agents

Crop protection agent (Pesticides) can be divided into Fungicides (which are effective against fungi and may contain sulphur and copper among other things), Bactericides (which are effective against bacteria), Insecticides (which are effective against insects) and Herbicides (which work against weeds ). As all these agents kill life(microorganisms, animals and/or plants) and have an effect on the vineyard ecosystem, a responsible use of them is essential. A prerequisite for this is knowledge about the mode of action and application of the plant protection product as well as the proper equipment and operation of the spraying equipment. Apart from the correct dosage of the agent - exclusively according to the respectively approved application rate (kg/ha or l/ha) - also the appropriate storage and disposal, the respectively prescribed distance to water bodies and the required user protection have to be observed. Because chemical pesticides in particular can also have a toxic effect on beneficial organisms 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 use.

The effectiveness of plant protection depends on a number of factors. These include the weather, the time of day, the spraying technique (nozzle, pressure, fan type, arrangement and setting), the stage of development of the vine (and the associated foliage density), the mode of action of the product and the risk of disease or pest infestation (infestation pressure). The amount of water used, the pH value of the water and the droplet size also determine the success of the spray.

Time and frequency of spraying

In order to get an idea of the proportions: All the "green" parts of the vine - leaves, shoots and grapes - reach a surface area of 30,000 to 40,000 square metres per hectare, depending on the strength of growth, grape variety and form of cultivation. The decisive factor for the dosage of the plant protection product is the leaf area, which can be extrapolated from the shoot length growth: In years with weather conditions typical for the growing region, the leaf area per shoot (shoot of the vine) grows by about 400 square centimetres within ten days. After this period of time, according to a rough rule of thumb, a new spraying is necessary to protect the newly grown plant parts. However, leaf area growth is also highly dependent on the weather during the growing season between the end of May and the beginning of August, so that it is essential to adapt plant protection measures to the prevailing conditions each year.

The timing of plant protection (i.e. spraying) depends on relevant forecasts of the likelihood of the occurrence of diseases and pests in the year in question. This requires constant monitoring of the vineyards for symptoms. It is also crucial to continuously monitor the relevant weather factors that increase disease pressure (see below); this can be done, for example, by using local weather stations. In addition, the development of certain animal pests, such as grape berry moth, can be monitored by egg deposition in small cages and/or pheromone traps

The frequency of spraying also depends on whether the winegrower works in a conventional, integrated or organic way:

In conventional viticulture, plant protection is carried out prophylactically and rather undirected with (at least predominantly) chemical sprays: According to precise calendar plans, often prescribed by the agricultural industry (the producers of the agents), pesticides are regularly sprayed preventively, without controlling the development of diseases or infestation by pests. Negative effects on the vineyard ecosystem are not taken into account. However, this form of viticulture is becoming increasingly rare.
Integrated plant protection relies on a combination of mechanical, physical, biological, biotechnical and chemical methods, whereby chemical plant protection is only intended to have a complementary effect. The measures depend, among other things, on the weather, the development stage 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 preferably used other than sprays. 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 modern meteorological methods can now be used to reliably predict weather trends. More and more winegrowers are therefore only spraying when there is a real risk of disease (technically speaking: when the fungal pressure increases).

In the warmer months of the year, spraying of crop protection products is most effective in the early morning or evening. For the droplets of the active substance/water mixture to reach the plant surface and adhere to it, the air humidity must be sufficiently high, otherwise the water in which the spray agent is dissolved can at least partially evaporate in the air, so that the protection is then inadequate. Furthermore, the agent needs time to take effect afterwards (approximate value about 15 minutes).

The duration of action of the agent - usually between 6 and 21 days - is therefore dependent on the weather(rain washes the active agent off again), the spraying time (see above), the completeness of wetting (application quality) and the residual amount of the active agent from the previous spraying. As integrated and organic viticulture becomes more and more established, organic crop protection agents are also increasingly 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 spraying frequency is higher.

Examples of fungal diseases: Powdery and downy mildew

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

Powdery mildew (Oidium)

Symptoms among other things:

reddish-brown to brownish-violet, irregularly branched spots on annual wood
infested buds(eyes) sprout with white fungal coating
grey-white, mealy coating on all green parts of the vine
musty smell in the vineyard

favourable factors:

warm weather with high humidity
Temperature from 21 to 26 °C
Air humidity from 50 to 95

preventive cultural measures:

airy cultivation of the vines
conscientious foliage work
regular monitoring for symptoms

preventive treatment:

during sprouting: spraying of two percent net sulphur (standard value 3 kg/ha)
most important treatment period: 10 days before flowering (usually end of May), beginning of flowering (usually beginning/mid June) and end of flowering (when approx. 80% of the flower caps are open)
at the beginning of and during flowering: every 7 to 10 days spraying of oidium treatment agent, if necessary with net sulphur addition
at the end of flowering (usually July/August): careful foliage work and spraying of oidium treatment agent with net sulphur addition (guideline 2-3 kg/ha)
from mid-August no more use of net sulphur, as this can later impair the taste of the wine (Böckser)

Treatment for infestation:

Washing with 1.5% soft soap solution
Spraying of oidium treatment agent with addition of net sulphur, as described above

Downy mildew (peronospora)

Symptoms among other things:

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

favourable factors:

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

preventive cultural measures:

high and extensive training of the vines
conscientious foliage work
moderate nitrogen fertilization

preventive treatment:

main treatment period: during flowering
injection of peronospora treatment agent every 7 to 10 days

References for parts of this article
Karl Bauer: viticulture, agricultural publishing house

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 extremely poor soils.

In order to produce high-quality, ripe grapes, the vine needs above all warmth and light. The sun provides both, which is why a south-facing slope is ideal for a vineyard. On slopes, thermals are also favourable: at night, cold air currents fall down the slope, while during the day, warm air currents rise up. 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 of the vines; 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 lowest 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 a warm climate at least 750 mm) and a vegetation period (the time between the last and first frost) of at least 180 days.

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

Question 14

How do you cut vines?

Accepted Answer

Before answering this question, it is appropriate to first explain a few terms:

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

Pruning is an important factor for the yield of the vine and therefore later for the quality of the wine. Without pruning, the vine would grow uncontrollably and form new lateral "floors" with shoots and buds every year. This expansion of the 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 develop. By limiting the number of new shoots, the number of grapes is also reduced, thus increasing the quality of the wine: the fewer grapes a vine bears, the more extract each individual berry contains and the more substance the wine will later have. 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 of the vine. The budding 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 cut. Each shoot develops new buds in addition to leaves, tendrils and shoots (the later grapes). These buds already carry all the plants for new shoots, but are initially enclosed by bracts and filled with fine wool hairs in the hollow spaces. In this way the bud can overwinter protected from the cold (which is why it is called winter eye) and then sprouts in the following year.

The pruning is carried out during the Hibernation of the vine, i.e. between leaf fall in autumn and budding in spring; in the northern hemisphere this phase is between December and March. In the so-called winter pruning, the vast majority (80 to 90 percent) of the annual wood is usually cut away completely in January and February, leaving an average of two annual shoots per vine. These are then pruned to leave just enough eyes to allow the shoots to develop to their optimum strength and length and to ensure the physiological balance of the vine. A short shoot is called a cone and has 1 to 4 eyes. A medium-long shoot is called the extensor and has 5 to 7 eyes. A long shoot is called tail or Sheet and carries 8 to 12, sometimes 15 eyes.

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

The one-year-old shoots are cut at a slight angle away from the eye, 1 cm above the last node, which should remain standing. This is best done with a Vine shears or also a branch shears or a saw; for certain forms of education, pre-cutting machines can also be used. All cuts should be kept as small as possible, because they are an injury to the plant. Immediately after cutting, all cuts should therefore be treated with a wound treatment agent which, among other things, prevents fungal attack.

Three final remarks:

Question 15

Who can grow wine?

Accepted Answer

Anyone with suitable soil and vines (cuttings or seedlings) may plant vines for private use. For the project to succeed, the necessary agricultural and viticultural expertise is also essential

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

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

The material basis is then, on the one hand, a site suitable for viticulture and, on the other hand, corresponding vines (cuttings or seedlings). In addition, the winegrowing operation must be equipped with buildings, equipment and tools.

The legal basis for viticulture in Germany is the wine law and the wine ordinance. In addition, the regulations of plant protection and fertiliser law, food law, competition law, consumer protection law, trade law and other relevant laws, e.g. hygiene regulations, apply.

All these basic conditions and principles are learned in the training as a winegrower or in the study of viticulture and oenology. Although neither of these is formally required for the commercial cultivation of wine, they are very helpful in any case and can therefore be strongly recommended from a practical point of view - in fact they are indispensable.

Question 16

When do you cut wine?

Accepted Answer

Strictly speaking, it is not the wine that is cut, but the vine, i.e. the vine stock. 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 "floors" with shoots and buds every year. This expansion of the 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 develop. By limiting the number of new shoots, the number of grapes is also reduced, thus increasing the quality of the wine: the fewer grapes a vine bears, the more extract each individual berry contains and the more substance the wine will later have. 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 of the vine. The budding 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 cut. Each shoot develops new buds in addition to leaves, tendrils and shoots (the later grapes). These buds already carry all the plants for new shoots, but are initially enclosed by bracts and filled with fine wool hairs in the hollow spaces. In this way the bud can overwinter protected from the cold (which is why it is called winter eye) and then sprouts in the following year.

The pruning is carried out during the Hibernation of the vine, i.e. between leaf fall in autumn and budding in spring; in the northern hemisphere this phase is between December and March. In the so-called winter pruning, the vast majority (80 to 90 percent) of the annual wood is usually cut away completely in January and February , leaving an average of two annual shoots per vine. At frost-endangered Vine varieties and in the same locations as well as with young plants, pruning is often waited until March.

The one-year-old shoots that are left standing are then pruned again to leave just enough eyes to allow 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 has 1 to 4 eyes. A medium-long shoot is called the extensor and has 5 to 7 eyes. A long shoot is called tail or Sheet and carries 8 to 12, sometimes 15 eyes.

Only healthy and mature vine wood is cut, which has a length of 110 to 140 cm. When the vine is growing evenly, leave as many eyes as have sprouted in the previous year. If growth is weak, fewer shoots are cut off and the remaining ones are cut shorter (with fewer eyes). When the vine is growing strongly, more shoots are cut off and the remaining ones are cut longer (with more eyes). The average number of eyes per square metre of standing area of the vine (row distance x stem distance) is between 4 and 8.

The one-year-old shoots are cut at a slight angle away from the eye, 1 cm above the last node, which should remain standing. This is best done with a Vine shears or also a branch shears or a saw; for certain forms of education, pre-cutting machines can also be used. All cuts should be kept as small as possible, because they are an injury to the plant. Immediately after cutting, all cuts should therefore be treated with a wound treatment agent which, among other things, prevents fungal attack.

Apart from the winter pruning described here, there are other occasions to prune the vines: Firstly, 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 during the growing season: thinning out 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 the remaining ones.

Terminology:

Question 17

When is wine cut back?

Accepted Answer

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

Without pruning, the vine would grow uncontrollably and form new lateral "floors" with shoots and buds every year. This expansion of the 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 develop. By limiting the number of new shoots, the number of grapes is also reduced, thus increasing the quality of the wine: the fewer grapes a vine bears, the more extract each individual berry contains and the more substance the wine will later have. 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 of the vine. The budding 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 cut. Each shoot develops new buds in addition to leaves, tendrils and shoots (the later grapes). These buds already carry all the plants for new shoots, but are initially enclosed by bracts and filled with fine wool hairs in the hollow spaces. In this way the bud can overwinter protected from the cold (which is why it is called winter eye) and then sprouts in the following year.

The pruning is carried out during the Hibernation of the vine, i.e. between leaf fall in autumn and budding in spring; in the northern hemisphere this phase is between December and March. In the so-called winter pruning, the vast majority (80 to 90 percent) of the annual wood is usually cut away completely in January and February , leaving an average of two annual shoots per vine. At frost-endangered Vine varieties and in the same locations as well as with young plants, pruning is often waited until March. The one-year-old shoots that are left standing are then pruned again to leave just enough eyes to allow the shoots that develop from them to reach optimum strength and length, and to ensure the physiological balance of the vine.

Apart from winter pruning, there are other occasions for pruning the vines: For one thing, 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 during the growing season: thinning out 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 the remaining ones.

Terminology:

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