Chapter 5 Grape production (1).pptx

Origin and distribution
Viticulture: the art and science of growing grapes
 Long-term perennial, support requiring plant (vine) so
grape is the fruit of a woody climbing vine
 The exact origin of the grape is not really known,
although many believe it to be Asia Minor, the Caspian
Sea region or Armenia
 The grape is one of the oldest cultivated fruits in the
world, dating back to the earliest civilizations.

Origin and distribution cont’d…
 While some suggest that grapes go back 7000 years to western
Asia
 Wine making in Egypt dated back about 5000-6000 yrs
 It reached to Ethiopia with Christianity in the 4th A.D. but its
production started lately
 Modern wine yards were established by foreigner before 50 years
(Italian and Greeks).
 The Portuguese are said to have cultivated grape in Gondar in the
16thC and then after sporadic cultivation has been reported.

 It is deciduous crops of warm temperate regions which grows
predominantly from 20-400
 Production of grape under tropics is possible under a certain
conditions
Choosing suitable cultivars
Applying suitable management practices
Defoliation
Holding irrigation water continuously
Application of chemicals

• The main problem is its flower production which
needs lower temperature
• The leading producers are Italy, Switzerland, Spain,
France, Turkey etc
• In Ethiopia its production is found in Ziway, Dukam,
Guder, Merti, Abadir, Nura Era etc

30 January 2024 7
Uses & composition
Like most berries, grapes have a lot of nutritive value as
highlighted below:
• Important vitamins such as vitamin A, B1, B2, B6 and C are
found in grapes.
• Grapes also contain acids such as tartaric acids, malic acids,
succinic, fumaric, glyceric, p-coumaric and caffeic acids.
• Grapes have important anti-oxidants such as anthocyanins,
flavones, geraniol, linalol, nerol and tannins.
• Grapes contain all the necessary minerals such as Ca, Cl, Cu,
F, Fe, Mg, Mn, P, K, Si andS.

Taxonomy and morphology of Grape
Belongs to the family Vitaceae and genus Vitis
• Classification of grape based on their origin
1. Vitis vinifera (French grape)-European type
 90 % world production belong to such group
 Grown for wine making
2. Vitis labrusa (America grape)
 Grown mainly where there is frost problem
 Grown for juice, wine, table grape but wine
made is inferior to the first one

Taxonomy and morphology cont’d…
3. Vitis rotundifolia (the muscadines)
 French-American hybrids
 Tolerant to hot condition
 Used for fresh consumption and canning
 Native to gulf of Mexico
There are several other American species which
have regional importance or used in breeding
purpose for disease and frost resistance.

Taxonomy and morphology cont’d
 Commercial class of grape (depending upon their purpose)
1. Table grapes
 for fresh consumption
 Used for fresh market (food or decoration)
 Attractive in appearance (shape, size, color)
 Good eating quality
 Good shipping quality
 tend to have large, seedless fruit with relatively thin skin.
2. Raisin grapes
 Produce acceptable dry product
 Should be seedless
 Have good flavor
 Soft texture

Taxonomy and morphology cont’
3. Wine grapes
 used for wine making
 are smaller, usually seeded, and have relatively thick skins (a
desirable characteristic in wine making, since much of the
aroma in wine comes from the skin).
 by far the most expensive use of grape is in producing wine.
 There are two types of wines:
 Table wine (dry or dinner wine)
• Contain <14% alcohol
• Produced from grape moderately high sugar content and
relatively high acidity
Dessert wine (Appetizer or sweet)
• Contain > 14 % alcohol (17-20%)
• Produced from grape of high sugar content and low
acidity.

Wine grapes on the vine
"White" table grape
Raisin

Taxonomy and morphology cont’d
4. Juice grapes (Sweet juice grapes)
Those juice grapes produce an acceptable beverage
when it is preserved by pasteurization or other
processes.
For making sweet juice, it necessary to maintain the
natural fresh grape flavor through preservation.
5. Canning grapes
Grape canned in combination with other fruits.
seedless,.

Plant: a liana or woody vine.
Leaves: are often large sometimes deeply lobed as in
many cultivars, or rounded with entire or serrate
margins.
Tendrils occur opposite levels at nodes.
Flower: are small, borne in racemose panicles
Fruit: are berries, with 2 to 4 seeds

Like other higher plants the vine has different
parts
1. The root system.
 About 1/3 of the dry weight of a grape tree comprises of
the root system.
 The roots spread over a wide area, penetrating the soil
up to a depth of 6 – 12 feet in soils of favorable texture.
 The bulk of the root are usually confound to the upper
60 – 150 cm surface soil.
2. The shoot system
 Comprises the above ground parts of the vine and
 these are: trunk, arms, shoots (cane when mature),
the leaves, tendrils and fruits.

 Trunk: the main un-branched body (stem) of the vine.
It grows only in diameter.
 Arm: permanent division of the vine arising from or along the
top of the trunk.
The arms bear the spur and canes.
 Head: the region of the trunk from which arms or canes arise.
 Shoot: succulent growth arising from a bud.
It has the growing tip, nodes, internodes, buds, tendrils and
laterals.

Cane: dormant shoot that has become woody, mature and
dropped its leaves.
Spur: the basal portions of a cane cut back to 1-4 nodes in
length.
The buds: normally developed at each node just above the
leaf (in the leaf axil).
Leaf buds: it is a rudimentary sterile shoots i.e.
it elongates into a shoot that bears only leaves and tendrils.
Fruit bud: contains a shoot having both rudimentary leaves
and flower clusters.

a) Trunk (main stem) b) Arm c) Shoots (bearing unit,
canes)

Fig. A shoot elongated from fruit bud (fertile bud)

The buds of the vine may be classified
according to
The nature of the structures they contain
i. Leaf bud – elongates into a sterile shoot
ii. Fruit bud- elongates into fruitful shoot
Their position on the shoot or arm
i. Basal buds
ii. Middle buds
iii. Apical buds

Fig. Grape bud (node) - nearly sprouting

Flower
Types of flower
Hermaphrodite –Self-fruitful
Female (Pistillate) – Self unfruitful
Male (Staminate) – Self unfruitful
a b c
Figure . Flower types in grapes:
(a) Hermaphrodite, (b) Female, and (c) Male

Grape Cultivars
The four main varieties of local grapes in
Ethiopia are
“Tekur” (black)
“Nech Debulbul” (white round)
 “Kai Debulbul” (Red round)
“Nech shul” (White oval)- not much
recommended

Cultivars cont’d…
The other commercially known varieties of
grape are
Anab-e-Shahi, (Table grape) –white
Carignane, red (wine grape)
Thomson seedless, white (Raisin grape)
Grenache, red (wine grape)
Rulaender, white (wine grape)

Grape Ecological
Requirements
Altitude
 The top altitude limit for commercial production is
2000masl, above these there is frost damage
 From 1800 to 2000 m only one crop/year can produced
 Below about 1,700 m temperature is high enough to
enable two crops/year because the growing period is
shorter but supplementary irrigation is essential
Two crops around Ziway and Merti

No. Place Altitude(m) Rain(mm)
1 Abider 900 326
2 Dukem 2000 785
3 Guder 1800-2000 750-800
4 Ziway 1640 680-970
5 Nuraera 950-1000 540
6 Merti 950-1000 540
Table. Vineyard locations in Ethiopia and their altitude
and amount of rainfall per year.

Ecological Req’ts
Temperature
The optimum temperature condition for grapes are
where mean temperature fall between 20 – 25 oC
Grapes grown in cooler climates are reported to be
better quality for wine making
because they develop good color and higher
tannin content
At warmer area they produce more TSS

Ecological Req’ts
Heat summation (Degree days / Heat index)
 the total amount heat received that
determines the ripening time of gape berries
HS = (X - 10 0C)t
Where 10 0C is base temperature
x- mean monthly temperature
t- number of days/months
Maximum total heat summation => High mean
temperature => short crop duration
Minimum total heat summation => low mean
temperature => long crop duration

Ecological Req’ts cont’d…
Soil
Can be grown on most soil types provided there
is good drainage
No impermeable layer within a minimum depth
of 1.3m below the surface
Deep loamy with good structure
 pH – the ideal pH is between 6.5 & 7.5

Grape crop husbandry
Propagation
Seed – for breeding purpose
Stem cutting (Hardwood)
Layering (simple layering)
 Budding (Chip budding)
 Grafting (wedge, splice, cleft)

Crop husbandry cont’d…
Propagation by stem cutting (hardwood)
Common method in Ethiopia
 Simple & cheap
Cutting should be of medium diameter and about
30cm long
Cutting should be taken from healthy, vigorous
and high yielding mother plants
Cutting should be prepared on the same day as the
mother plant is pruned and packed in plastic bags

Planting
Spacing (depends mainly on)
 Vine vigour
 Training system
 Pruning method to be followed
 Fertility level of the soil & climatic factor
• 2 x 2 m
• 2 x 1.5 m
• 2.5 x 1.5 m

Support and training system
Generally grapes require support throughout their
life and this adds considerable cost of production
A great varieties of support and training is in use in
different grape producing countries
Trellise (support provision)
Temporary or permanent
 3 - 4 wire trellise system for supporting bilateral
cordon

Training
aims at giving proper shape
Maximize production, facilitate cultural operations
 The growth of grape is influenced by apical
dominance
The training of vine starts from the very day of
planting and needs close follow-up by trained staff.
During this time all laterals have to be removed,
leaving one leading shoot trained straight upward the
stake.
There are different systems.

I. Head system
 the vine trained up to a height of 1 – 1.3m where a
head is formed by pinching the shoot,
 least expensive and best suited for less vigorous
variety.
 Close spacing is common.
II. Trellis system (cordon)
It is only suitable for varieties which require spur or
short cane pruning and which are of moderate vigor.
Unilateral- if development of the arm is in one
direction
Bilateral- if its growth is on both directions.

A head-trained grapevine that is cane pruned.

A bilateral cordon grapevine that is spur
pruned.

III. Telephone trellis system
 This rather expensive system is recommended for vigorous
varieties which require a long cane pruning.
 High yield can be obtained by this method with successful
crop protection.
 Shoots should be trained on the middle wire and are cut to
develop arms.
 Then the shoots are oriented to develop arms.
IV. Arbor system
 Training many or single vines on a continuous bed

Pruning
Procedures:
 Thinning out
 Heading back
Rejuvenation
Objectives:
To help establish & maintain the vine in a form that
will save labor & facilitate vineyard operations
To distribute the bearing wood over the vine, among
vines, and over the years in accordance with the
capacity of the spurs ( or canes) & vines
To lessen or eliminate thinning in the control of crop

Pruning methods
Depending on position of fertile buds
1. Spur pruning
Recommended for varieties which have their most
fertile buds at the basal part of the canes
Fully mature canes are pruned to two buds spur
which distributed regularly all over the plant
Successful in tropical viticulture since apical
dominance is not very pronounced

2. Short cane pruning
fertile buds at the middle part of the canes
Fully mature canes are pruned to 4-8 buds
More suitable for varieties of “Shinin blanck” and
Tikur

Short cane pruning (4 – 8 buds)

3. Long cane pruning
fertile buds at the apical part of the canes
It is very difficult to manage because of apical
dominance
Fully mature canes are pruned to 8-12 buds
It suitable for variety of Thompson seedless

Pests of Grape
Major diseases
Downy mildew
Powdery mildew
Cluster botrytis rot
Anthracnose
Insects and other pests
Aphids, termite, mealy bugs, scale insects,
Flea beetle, thrips, mites etc.
Nematode (Root-knot)
Birds

Harvest and post-harvest handling
Determination of stage of maturity
 Depends (mainly) on their end use
TSS (Degree Brix)
 Table grapes -----------16 oBrix
 Raisins------------------18-20
 Light white wine------ 17-18
 Heavy red wine -------22-23

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