(Gardening) Growing Table Grapes In A Temperate Climate.pdf

Extension Bulletin E-2774 • New • January 2002

Growing Table Grapes

in a Temperate Climate

Thomas J. Zabadal

Department of Horticulture

Graphics by Diane Dings

Illustrations by Laurel Breyen

MICHIGAN STATE

UNIVERSITY

EXTENSION

Acknowledgments

with growing table grapes in the temperate climates of New York and

Michigan. Many growers in New York and Michigan were involved in

experiments, trials, demonstrations and commercial table grape production on

their farms. Dr. Bruce Reisch, Dr. Jim Moore, Elmer Swenson and Dr. Helen

Fisher provided table grape plant material to be planted at the Southwest

Michigan Research and Extension Center (SWMREC). Dr. Stan Howell,

Dr. Dave Miller and Dr. Charles Edson made the first plantings of table grapes

at SWMREC. Many SWMREC staff members — including Jim Ertman, Gaylord

Brunke, Fred Froehlich, Tom Dittmer and Cassie Meier — have contributed to

the management of table grapes planted at SWMREC. Thanks to Diane Dings

and Laurel Breyen for contributing computer graphics and illustrations, respec-

tively. Those contributing helpful comments on the manuscript include Jeanne

VanNewenhizen, Wayne Baker, Joe Herman, Jordan Tatter, Al Lange, Dr. Jim

Flore, Dr. Garth Cahoon, Dr. Stan Howell, Dr. Don Ramsdell, Dr. Ron Perry and

Dr. Nick Dookozlian. An anonymous donor provided significant funding to

defray the cost of publishing this manuscript. The Michigan Agricultural

Experiment Station has funded many table grape projects that have contributed

information in this publication. Thanks to MSU ANR Communications staff

members Alicia Burnell, Leslie Johnson and Ken Fettig for editorial, graphic

design and print production coordination.

Diane Dings deserves special recognition for guiding the manuscript through

numerous stages. Her dedication made this publication possible.

Products are mentioned in this publication for informational purposes only, and

such mention does not constitute endorsement by Michigan State University or

imply discrimination against unmentioned products. Individuals should check

current product registrations of all materials before purchase and use.

T his publication results from more than a quarter century of experience

Table of Contents

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Vineyard Fertilization . . . . . . . . . . . . . . . . . . . . . 22

Insect and Disease Control . . . . . . . . . . . . . . . . . 22

Strategies for a Pesticide Spray Program. . . . . . . 23

Controlling Animal Depredation

in Table Grapes . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Section I – The Structure of a Grapevine . . . . . 4

Shoots, Laterals, Trunks, Arms and Cordons . . . . 4

Nodes, Internodes, Fruiting Canes

and Fruiting Spurs . . . . . . . . . . . . . . . . . . . . . . . . . 6

Renewal Zone, Renewal Spurs

and Vine Space . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Suckers and Trunk Renewals . . . . . . . . . . . . . . . . 7

Section IV – Special Practices to

Produce Quality Table Grapes . . . . . . . . . . . . . 26

Crop Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . 27

Flower Cluster Thinning . . . . . . . . . . . . . . . . . 29

Cluster Thinning . . . . . . . . . . . . . . . . . . . . . . . 30

Berry Thinning . . . . . . . . . . . . . . . . . . . . . . . . 31

Gibberellic Acid Sprays . . . . . . . . . . . . . . . . . . . . 32

Girdling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Shoot Positioning . . . . . . . . . . . . . . . . . . . . . . . . 35

Brushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Shoot Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Section II – Getting Started . . . . . . . . . . . . . . . . 9

Selecting, Designing and Preparing

a Vineyard Site . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Selecting Grape Varieties to Plant . . . . . . . . . . . . 10

Planting and Care of Young Vines . . . . . . . . . . . . 11

Section III – Cultural Practices

For Managing Mature Grapevines . . . . . . . . . . 13

Grapevine Training Systems for

Table Grape Production . . . . . . . . . . . . . . . . . . . . 13

Modified Munson Training . . . . . . . . . . . . . . . 13

Modified 4-Arm Kniffin . . . . . . . . . . . . . . . . . . 15

Hudson River Umbrella . . . . . . . . . . . . . . . . . . 15

Fan Training . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Arbor Training. . . . . . . . . . . . . . . . . . . . . . . . . 16

Pruning Vines for Table Grape Production . . . . . 18

Pruning Severity . . . . . . . . . . . . . . . . . . . . . . . 19

Selecting Fruiting Canes . . . . . . . . . . . . . . . . . 20

Steps in Pruning . . . . . . . . . . . . . . . . . . . . . . . 20

Spring Vineyard Chores. . . . . . . . . . . . . . . . . . . . 22

Section V – Harvest, Storage and

Marketing of Table Grapes . . . . . . . . . . . . . . . . 38

Harvesting Table Grapes . . . . . . . . . . . . . . . . . . . 38

Storing Table Grapes . . . . . . . . . . . . . . . . . . . . . . 38

Marketing Table Grapes . . . . . . . . . . . . . . . . . . . 39

Appendix A – Available Publications . . . . . . . . 40

Appendix B – Sources of Materials

for Table Grape Production . . . . . . . . . . . . . . . 42

References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Introduction

in the United States. Annual per capita con-

sumption of table grapes in the United States

has quadrupled over the past quarter century. It now

exceeds 7 pounds per person, and grapes rank fourth

after bananas, apples and oranges. Improved storage

technology and extensive winter importation now

make table grapes available year round.

grape production. These may include frost-free grow-

ing seasons of 165 days or less, winter minimum tem-

peratures of -5ºF or lower, and growing season heat

accumulations of 3,000 growing degree-days or less

(base 50ºF). Breeding programs have developed table

grape varieties well suited to temperate climates. With

the proper varieties and good management, it is possi-

ble to grow flavorful, high quality table grapes. This

publication guides growers to that goal and comple-

ments several other publications in this series:

Vineyard Establishment (Zabadal, 1997; Zabadal and

Andresen, 1997), Table Grape Varieties for Michigan

(Zabadal et al., 1997) and Pest Control in Small

Vineyards (Zabadal, 1999). Sources of these publica-

tions are listed in Appendix A.

Though the major U.S. table grape production regions

are in warm climates such as the San Joaquin Valley

of California, many areas with temperate climates

have potential for exciting and profitable production of

flavorful table grapes. Temperate climates are those

that may have a warm growing season but have other

temperature-related characteristics that challenge

Section I – The Structure of a Grapevine

W hether you are a backyard viticulturist with

trunk divides into branches, these branches are called

arms . Arms are rough-barked portions of the vine

other than the trunk(s). Sometimes a trunk is bent so

a horizontal arm runs along a trellis wire. This hori-

zontal arm is then called a cordon (Fig. 1f). New vine

growth begins each year with primary shoots , which

are the elongating green tissues with leaves. Primary

shoots often develop side branches, which are called

lateral shoots . As a vine matures in the latter part of

the growing season, shoots become woody from their

base outward. After the leaves fall from the vine, these

smooth, tan or brown woody vine parts are called

canes . Lateral shoots that become woody are called

lateral canes or simply laterals (Fig. 1f). As the

shoots are maturing into woody canes in the latter

part of the growing season, the canes from the previ-

Shoots, Laterals, Trunks,

Arms and Cordons

The structure of a grapevine is really quite simple.

Trunks and arms are the rough-barked, semi-perma-

nent woody parts of the vine. A trunk is easy to iden-

tify because it originates at or near the ground like the

trunks on other woody plants (Fig. 1a). There can be

one, two or several trunks on a grapevine. When a

T able grapes have become a very popular fruit

no grape growing experience or a veteran

grape grower, all efforts to grow table grapes

must begin with an understanding of the aboveground

structure of a grapevine.

Section 1 — The Structure of a Grapevine

Figure 1

See Fig. 1b

Double trunks

on new

grapevine

This cane will

probably be

girdled by the

twine and should

not be used.

This cane kept because it is pliable enough to be

bent in the other direction.

nodes

Tight twine or

twist tie at end

of cordon

Loose twist tie

along the cordon

Triangular twine tie to

hold trunks together

30”

internodes

30”

Renewal spur

serves as a source

of canes if it

becomes necessary

to replace the

cordon.

renewal spur

loose twine tie

Loose twine tie

66”

Double trunks

Fig. 1 – Steps to training a grapevine to

the Hudson River umbrella (HRU) train-

ing system: (a) an unpruned double-

trunked vine after its second year of

growth; (b) an expanded view of the top

of a 2-year-old trunk indicating that the

cane at the top will probably not be

useful because it will be girdled by the

twine; (c) vine after pruning to retain the

long canes to establish cordons and

renewal spurs; (d) vine after being tied

to the trellis; (e) unpruned vine after its

third growing season; (f) (see next

page) vine after it is pruned and tied in

preparation for its fourth growing sea-

son and those thereafter.

30”

These canes are

vertically oriented

because they

were shoot

positioned.

66”

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