Grapevine cultivation: A Step By Step Guide - barefoot farmbooks

From fruit baskets to wineries, grapes remain the birds eye. In this article we’ll cover the following topics on g-vines-

• Important facts
• Area and production scenario
• Chemical composition
• Uses
• Two subgenera
• Soil
• Climatic requirements
• Propagation
• Spacing
• Planting
• Spur and fruiting spur
• Manuring and fertilizer
• Irrigation requirements
• Maturity indexes
• Yield expectations
• Disorders
• Author’s desk

Well, let's start over. There are two botanic name to mug up-

Vitis vinifera (Wine grape)

Vitis labrusca (Fox grape)

Important facts about grapevines:-

Ever wondered about why “grapes are sour”? Here are some important facts you should know.

• Culture or cultivation of Grape is known as Viticulture
• There are two subgenera of Vitis. Namely- i)Euvitis(Chromosome Number: 38) ii)Muscadinia(Chromosome Number: 40)
•  NRCG - National Research Center for Grapes (Pune, Maharashtra)
• Grape is a subtropical fruit.
• Propagation method used in case of grapevines is Hardwood cutting
• Deciduous fruit.
• Mg is universally deficient in grape.
• Tartaric acid is present in grape.
• In case of berry type of fruits, the edible parts are Pericarp & Placenta .
• Grape generates its colour due to presence of Anthocyanidin.
• Its association with man is older than that of wheat & rice!
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Origin of grape:- Asia Minor (Armenia); The region between the Black and Caspian sea.

Area & Production : According to Production scenario-

                             World : Europe (1st ) ; Asia        (2nd)

                              India : Maharashtra (1st) ; Karnataka (2nd)

Composition :

                       Sugar : Dextrose (8-13%); Levulose (7-12%)

                       Water : 70-80%

                          Acid : Tartaric acid        

                    Tannins :  It influences the palatability of grapes.

                   Minerals : Ca, P, Fe  etc.

                  Vitamins : vit-B1, vit-B2, Pyridoxine, biotin , folic acid.

Uses : -

1) Table Grape : fresh, thin skin, firm flesh, without seed.

2) Raisin Grape: soft texture, pleasing flavour, very small size after drying, should not have more than 17% moisture.

3) Juice Grape

4) Wine Grape: high sugar content, moderate to high acidity.

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5) Canning Grape: seedless are used in canning with other fruits, and in fruit salad & fruit cocktail.

Difference between two Sub-genera:

Euvitis(European grape)	Muscadinia(American grape)
i) Chromosome number=38	i) Chromosome number= 40 .
ii) 60 species.	ii) 3 species.
iii) Bark is shaded.	iii) Tight bark that does not shed.
iv) Diaphragm present at node.	iv) Without diaphragm.
v) Simple tendrils.	v) Forked tendrils.
vi) Large cluster of Berry.	vi) Small cluster of berry.

Soil : In case of grape, Light soil is preferred.

Soil should be ploughed by at least 1m depth with no hard pan upto 2m

Grape is tolerant to salinity and alkalinity, but excessive lime- harmful.

Climate :

• Semi-arid ,subtropical crop.
• Require dry-warm summer & cool winter.
• 4.5°C to 45°C  tolerable.

Propagation : By sexual ( poor germination) & asexual ( genetical purity) method.

• Vegetative propagation is practiced through hardwood cuttings
• Well matured one season canes are              collected
• It must have medium thickness with 3-4 buds
• Upper cut ½'' above from upper bud & lower cut below the lower bud
• plant into soil leaving two nodes above the soil surface.

Spacing : In Kniffin Method 3 m × 3 m Row to Row and Plant to Plant spacing is maintained.

Planting Time : October is the ideal time of planting.

• What is Spur and Fruiting Spur?

• The shortened cane or part of the cane left after pruning; and
• The spurs having a few buds some of which sprout & grow into fruiting shoots.

• Training & Pruning gives higher production and quality.          

Manuring :

                FYM : 200-250 kg/ vine

                N:P:K -- 0.4:0.4:0.8 kg/vine

              Neem cake: 10-12 kg/ vine.

Irrigation : 6-8 irrigations require after pruning till the south-west monsoon begins.

Maturity index for Harvesting:-

1. Berry should attain an uniform size,shape and colour (dark brown).
2. Lower most berry of bunch is soft and sweet.
3. Shattering will happen.

Yield : Anab-e-Shahi yield: 10-15 ton/ ha

         Bangalore blue yield:30 ton/ha.

Varieties :-

Table Grape:

1. Thompson seedless
2. Pusa seedless
3. Beauty seedless
4. Bhokri
5. Anab-e-Shahi(seeded)
6. Perlette.

Raisin Grape:

1. Thompson seedless
2. Sultana
3. Alexandria
4. Kishmis.

Wine Grape:

1. Gross column
2. Black champa(seeded)
3. Beauty seedless.

Juice Grape:

1. Bangalore blue(seeded)
2. Gulabi(seeded).

Canning Grape:

1. Thompson seedless
2. Pusa seedless
3. Perlette(seedless).

Disorder :

• Hen & Chicken disease : Boron deficiency.
• Berry and blossom drop : Improper pollination and fertilization.
• Pink Berry: High temperature.
• Calyx End Rot : Ca deficiency.

Writer's desk:

Gopal Masanta
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