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In spring, grapevines begin to awaken, with new shoots emerging, leaves unfurling, and flowers starting to form. For fruit growers, effective spring management is crucial for maximizing both yield and quality. Here are some key practices to consider:
First, clear the vineyard. After winter pruning, remove all debris, dead branches, and weeds from the garden. This improves air circulation and sunlight exposure, helping to eliminate overwintering pests and diseases that could harm the vines in the coming season.
Second, apply preventive sprays. During spring, common grape diseases such as gray mold, black rot, anthracnose, and leaf spot need attention. Begin spraying when the vines have 3–5 leaves, and repeat every 7–10 days, especially after rain. Use products like DuPont’s Revus at 8000 times dilution for black rot, or Kelfin at 1500 times for gray mold. Other options include carbendazim (800x), mancozeb (800x), and zinc-based fungicides. Also, keep up with weeding to reduce competition for nutrients.
Third, manage irrigation and fertilization. Water the vineyard regularly in early spring, but avoid overwatering to prevent cold soil temperatures that can slow root development. Spring is also a critical time for flower bud differentiation and shoot growth, so applying well-rotted manure mixed with 0.2% urea is recommended. The first fertilizer application should be about 15% of the annual total. After flowering, adding 10 kg of urea per acre can help promote fruit development.
Fourth, thin out buds. After winter pruning, most buds on the mother vines will sprout, but too many can lead to weak growth and poor fruit set. Leave one bud every 15–20 cm, aiming for 2–5 healthy shoots per vine. Remove excess shoots, especially weak or shaded ones, to ensure balanced growth. A typical target is around 5000–5500 shoots per mu.
Fifth, perform topping. Pinch back the shoots above the clusters, leaving 6–8 leaves with blades about 8 cm wide. Adjust based on fruit size—larger varieties may require fewer clusters, while smaller ones can support more. Finally, use protective bags for the fruit to prevent damage and improve quality.