Editing Viticulture

{{Short description|Cultivation and harvesting of grapes}}
{{For-multi|the board game|Viticulture (board game)|the history of viticulture|History of wine}}
[[File:Wine grapes03.jpg|thumb|Wine grapes on [[Long Island]]]]
[[File:Brhlovce IMG 2315.JPG|thumb|A [[vineyard]] in [[Brhlovce]], Slovakia]]

'''Viticulture''' ({{langx|la|vitis cultura}}, "[[vine]]-growing"),<ref>{{citation |last= |first= |contribution=viticulture, ''n.'' |doi=10.1093/OED/9599647660 |title=Oxford English Dictionary |date=2024 |location=Oxford |publisher=Oxford University Press }}.</ref>  '''viniculture''' ({{lang|la|vinis cultura}}, "[[wine]]-growing"),<ref>{{citation |last= |first= |contribution=viniculture, ''n.'' |doi=10.1093/OED/5561819290 |title=Oxford English Dictionary |date=2024 |location=Oxford |publisher=Oxford University Press }}.</ref> or '''winegrowing'''<ref>{{citation |last= |first= |contribution=wine-growing, ''n.'' & ''adj.'' |doi=10.1093/OED/8050969080 |title=Oxford English Dictionary |date=2024 |location=Oxford |publisher=Oxford University Press }}.</ref> is the cultivation and harvesting of [[grape]]s. It is a branch of the science of [[horticulture]]. While the native territory of ''[[Vitis vinifera]]'', the common grape vine, ranges from [[Western Europe]] to the [[Iran|Persian]] shores of the [[Caspian Sea]], the vine has demonstrated high levels of [[adaptability]] to new environments, hence viticulture can be found on every continent except [[Antarctica]].<ref name="Johnson pp 17–19">{{cite book |first=H. |last=Johnson |title=Vintage: The Story of Wine |publisher=Simon & Schuster |year=1989 |pages=17–19 |isbn=0-671-68702-6 |ol=2211218M}}</ref>

The duties of a '''viticulturist''' include monitoring and controlling [[Pest (organism)|pests]] and [[Plant pathology|diseases]], [[fertilizer|fertilizing]], [[irrigation (wine)|irrigation]], [[canopy (grape)|canopy]] [[Glossary of viticultural terms#Canopy management|management]], monitoring [[fruit]] development and [[Typicity|characteristics]], deciding when to [[harvest (wine)|harvest]], and vine [[pruning]] during the winter months. Viticulturists are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics provide the basis from which [[winemaking]] can begin. A great number of varieties are now approved in the [[European Union]] as true grapes for winegrowing and viticulture.

The [[history of wine]] dates back at least 8,000 years.<ref>{{cite book |last=Phillips |first=Roderick |title=A Short History of Wine |year= 2000 |publisher=Allen Lane |location=New York |isbn=9780713994322}}</ref> Evidence suggests that some of the earliest [[domestication]] of ''Vitis vinifera'' occurred in the area of the modern countries [[Georgia (country)|Georgia]] and [[Armenia]].<ref>{{cite journal|url=http://www.archaeology.org/0403/reviews/wine.html |title=Books: Roots of the Vine |journal =Archaeology |access-date=|volume= 57 |number= 2|date = March–April 2004 |first = Spencer P.M.|last = Harrington}}</ref> The oldest-known [[winery]] was discovered in the [[Areni-1 winery|"Areni-1" cave]] in [[Vayots Dzor]], [[Armenia]]. Dated to {{circa|lk=no|4100}} BC, the site contained a wine press, fermentation vats, jars, and cups.<ref>{{cite web |url=http://news.nationalgeographic.com/news/2011/01/110111-oldest-wine-press-making-winery-armenia-science-ucla/ |title=Earliest Known Winery Found in Armenian Cave |date=12 January 2011|archive-url = https://web.archive.org/web/20130313165410/http://news.nationalgeographic.com/news/2011/01/110111-oldest-wine-press-making-winery-armenia-science-ucla/ |archive-date = 13 March 2013|first = James|last = Owen|work = National Geographic}}</ref><ref name="8,000-year-old wine">{{cite news |title= Now that's what you call a real vintage: professor unearths 8,000-year-old wine |author=David Keys |url=http://accuca.conectia.es/ind281203.htm |work=The Independent |publisher= independent.co.uk |date=28 December 2003 |access-date=13 January 2011 |archive-date=15 May 2011 |archive-url=https://web.archive.org/web/20110515094551/http://www.independent.co.uk/news/science/now-thats-what-you-call-a-real-vintage-professor-unearths-8000yearold-wine-577863.html |url-status=dead }}</ref><ref name="Archaeology">{{cite journal |author=Mark Berkowitz |date=September–October 1996 |title= World's Earliest Wine |journal=Archaeology |volume=49 |issue=5 |publisher=Archaeological Institute of America |access-date=13 January 2011 |url= http://www.archaeology.org/9609/newsbriefs/wine.html}}</ref>

==The grape vine==
{{See also|Climate categorizations in viticulture|Propagation of grapevines}}
The vast majority of the world's [[wine-producing regions]] are found between the [[temperate]] [[latitude]]s of 30° and 50° in each [[Earth|hemisphere]].<ref name=Fraga2016/> Within these bands, the annual [[mean]] temperatures are between {{convert|10|and|20|C|F}}. The presence of large [[Body of water|bodies of water]] and [[mountain range]]s can have positive effects on the climate and vines. Nearby [[lake]]s and [[river]]s can serve as protection for drastic temperature drops at night by releasing the heat that the water has stored during the day to warm the vines.{{Citation needed|date=August 2021}}

Structure of the grape vine

There are many different important parts of the grape vine. Starting from the bottom and moving up there are the Fender roots, then above that are the [[root]]s. These help with anchorage, absorption and food storage. Then there is the trunk which branches out into arms. These help support conduction. Higher up are the node, inter node, leaves, cluster (of grapes) and the [[tendril]]. The [[tendril]] helps with support of the plant.<ref>Weaver, R. J. (1976). part 1.2 Vine Structure . In Grape Growing (pp. 10–23). essay, John Wiley &amp; sons, inc.</ref>

==The grape==
{{More citations needed section|date=August 2021}}
The [[grape]] is classified as a [[Berry (botany)|berry]]. On the vine, grapes are organized through systems known as clusters. Grape clusters can vary in compactness which can result in long clusters (resulting in the grapes spreading out) or short clusters (resulting in grapes packed together).<ref name="Ribéreau-Gayon 2000 220">{{cite book |last=Ribéreau-Gayon |first=P |title=Handbook of Enology Vol. 1 |year=2000 |publisher=John Wiley |location=Chichester, West Sussex, England |page=220}}</ref> In some grape species, clusters ripen collectively, which allows them to be harvested together.<ref>{{cite book |last=Vine |first=Richard |title=Winemaking: From Grape Growing to Marketplace |year=1997 |publisher=Chapman & Hall |location=New York |page=24 |isbn=9780412122217}}</ref> For others, grapes may ripen individually within a cluster.
Each grape berry contains a [[pedicel (botany)|pedicel]] which attaches to the [[rachis]]. The main function of the rachis is to allow the grapes to receive their water and nutrients.<ref name="Ribéreau-Gayon 2000 220"/> The pollination and fertilization of grapes results in one to four seeds within each berry. When fertilization does not occur, seedless grapes are formed, which are sought after for the production of [[raisins]]. Regardless of pollination and fertilization, most plants will produce around 100 to 200 grapes.<ref>{{cite book |last=Ribéreau-Gayon |first=P |title=Handbook of Enology Vol. 1 |year=2000 |publisher=John Wiley |location=Chichester, West Sussex, England |page=221}}</ref>

The skin of the grape accounts for 5 to 20% of the total weight of a grape depending on the variety.<ref>{{cite book |last=Vine |first=Richard |title=Winemaking: From Grape Growing to Marketplace |year=1997 |publisher=Chapman & Hall |location=New York |page=223 |isbn=9780412122217}}</ref> When grape skin ripens, it contains the majority of the aromatic substances and [[tannin]].<ref name="Unwin 1991 36">{{cite book |last=Unwin |first=Tim |title=Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade |year=1991 |publisher=Routledge |location=London |page=36}}</ref> These factors become important in winemaking for methods including color extraction or aroma dissolution.<ref>{{cite book |last=Vine |first=Richard |title=Winemaking: From Grape Growing to Marketplace |year=1997 |publisher=Chapman & Hall |location=New York |page=224 |isbn=9780412122217}}</ref> Although the skin contains the majority of the tannin, small percentages can be found throughout the grape and during all of its developmental stages. However, the tannin's most important role is during the grape's ripening stage as its function is to formulate color and body shape.<ref name="Unwin 1991 36"/>

===Growing vines===
[[File:NorCal2018 -005 Wine Country - Random Napa Valley Vineyard on the side of a road -S0292033.jpg|thumb|A [[Napa Valley]] vineyard on the side of a road]]
Although many factors can affect the overall quality of a grape vine, the three most important are climate, [[slope]], and [[soil]],<ref name="Unwin 1991 42">{{cite book |last=Unwin |first=Tim |title=Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade |year=1991 |publisher=Routledge |location=London |page=42}}</ref> often collectively referred to as the [[Terroir#Influences of viticulture and winemaking|''terroir'']].<ref>J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pp 693–695 Oxford University Press 2006 {{ISBN|0-19-860990-6}}</ref>

====Climate====
{{Further|Effects of climate change on wine production}}
Climate is the most significant external factor in determining a grape's inherent qualities.<ref name=Fraga2016/> Each grape variety has a uniquely preferred environment for ideal growing. Because climates vary from region to region, selecting the best strain is an important decision in grape cultivation. Additionally, because climatic factors such as temperature and rain can be unpredictable and uncontrollable, each year will produce unique qualities and yields of grapes. Wine grapes are also especially susceptible to climate change and temperature variation.

Grape vines need approximately 1300–1500 hours of sunshine during the [[growing season]] and around {{convert|690|mm|in}} of [[rain]]fall throughout the year in order to produce grapes suitable for winemaking. In ideal circumstances, the vine will receive most of the rainfall during the winter and spring months: rain at [[harvest]]time can create many hazards, such as [[fungus|fungal]] diseases and berry splitting. The optimum [[weather]] during the growing season is a long, warm summer that allows the grapes the opportunity to ripen fully and to develop a balance between the levels of [[acid]]s and [[sugar]]s in the grape.<ref name="Sotheby pp 14–15">{{cite book |first=T. |last=Stevenson |title=The Sotheby's Wine Encyclopedia |url=https://archive.org/details/newsothebyswinee00stev_053 |url-access=limited |pages=[https://archive.org/details/newsothebyswinee00stev_053/page/n11 14]–15 |year=2005 |isbn=0-7566-1324-8}}</ref>
Hot and sunny climates have a frost-free growing season of 200 days or more.<ref name="Vine 1997 26">{{cite book |last=Vine |first=Richard |title=Winemaking: From Grape Growing to Marketplace. |year=1997 |publisher=Chapman & Hall |location=New York |page=26 |isbn=9780412122217}}</ref> These climates allow grapes to ripen faster with higher sugar levels and lower acidity. Cooler climates have a frost-free growing season of around 150–160 days. Cooler seasons force the grapes to ripen earlier, which produces a fresher and more acidic harvest.<ref name="Unwin 1991 42"/> In general, the average yearly temperature for most crops should average around {{convert|15|°C|°F}} in order to achieve the highest quality in each grape.

'''Summer:''' Ideal temperatures in summer average around {{convert|22|°C|°F}}.<ref name="Unwin 1991 42"/> Ideal summer temperatures enable fruits to ripen. Temperature and sunshine are the most important factors in ripening.

'''Winter:''' Ideal temperatures in winter average around {{convert|3|°C|°F}}.<ref name="Unwin 1991 42"/> Ideal winter temperatures are necessary to allow grape vines to enter their resting phase.<ref name="Unwin 1991 42"/> If temperatures fall too low, the crops can be injured.

'''Spring and Fall:''' Spring and fall are critical seasons for grape development, because the plants are susceptible to frost damage, which can injure the fruiting buds.<ref name="Unwin 1991 42"/> Wet weather in spring can increase the odds of mildew formation. To prevent mildew, some farms introduce devices such as heaters or large fans in vineyards. However, such solutions can be costly.

====Slope====
Hillsides and [[slopes]] are preferred over flatter terrain: vines growing on a slope can receive a greater intensity of the sun's rays, with sunshine falling on an angle [[perpendicular]] to the hillside. In flatter terrain, the intensity of the sunlight is diluted as it spreads out across a wider surface area. Small slopes that are elevated above surrounding ground are the best and safest places for crops, because these small elevations are less prone to frost.<ref name="Vine 1997 26"/> Additionally, a slope affords better drainage, obviating the possibility that the vine might sit in overly moist soil. In cooler regions of the northern hemisphere, south-facing slopes receive more hours of sunlight and are preferred; in warmer [[climes]], north-facing slopes are preferred. In the southern hemisphere, these orientations are reversed.<ref name="Sotheby p 16">{{cite book |first=T. |last=Stevenson |title=The Sotheby's Wine Encyclopedia |url=https://archive.org/details/newsothebyswinee00stev_053 |url-access=limited |page=[https://archive.org/details/newsothebyswinee00stev_053/page/n13 16] |year=2005 |isbn=0-7566-1324-8}}</ref>

====Soil====
Quality soil is important to allow plants to have better root systems.<ref name="Vine 1997 27">{{cite book |last=Vine |first=Richard|title=Winemaking: From Grape Growing to Marketplace. |year=1997 |publisher=Chapman & Hall |location=New York |page=27 |isbn=9780412122217}}</ref> The growth and health of a vine can be affected if the [[soil quality]] is poor. Different grape species prefer various soil conditions, although there are general quality factors.<ref name="Unwin 1991 44">{{cite book |last=Unwin |first=Tim |title=Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade |year=1991 |publisher=Routledge |location=London |page=44}}</ref> Favorable soil conditions include: [[aeration]], loose texture, good drainage and moderate fertility.<ref name="Vine 1997 27"/> Drainage factors are cited as the most important soil characteristic to affect grape vine growth.<ref name="Unwin 1991 44"/> When root growth is restricted due to bad soil, vine growth and fruit yields lessen and plant survival rates can dip to only a few years.<ref name="Vine 1997 27"/>

===Hazards===
{{See also|List of grape diseases}}
[[File:Downy and Powdery mildew on grape leaf.JPG|thumb|Examples of [[Downy mildew|downy]] and [[powdery mildew]] on a grape leaf]]
[[File:Grape gathering.jpg|thumb|Manual grape gathering]]
A viticulturist faces many hazards that can have an adverse effect on the wine produced from the grape or kill the vine itself.

*When the vine is [[flower]]ing, it is very susceptible to strong [[wind]]s and [[hail]]. Cold temperatures during this period can lead to the onset of ''[[millerandage]]'', which produces clusters with no [[seed]]s and varying sizes. Hot conditions can produce ''[[coulure]]'' that causes grape clusters to either drop to the ground or not fully develop.<ref name="Sotheby pp 14–15"/>
*[[Uncinula necator|Oidium]] is a [[powdery mildew]] that can attack all green parts of the vine. If left untreated, oidium can be terminal for the plant. It thrives in cooler temperatures and in the shade.<ref>{{cite book |last=Unwin |first=Tim |title=Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade |year=1991 |publisher=Routledge |location=London |page=37}}</ref> Some North American vine species have evolved to show resistance to the mildew (3:37).
*[[Downy mildew]] (''[[Peronospora]]'') thrives in high temperatures and humidity and produces stains on leaves. It can be treated by spraying plants with [[copper sulphate]].<ref>{{Cite journal |last1=Panagos |first1=Panos |last2=Ballabio |first2=Cristiano |last3=Lugato |first3=Emanuele |last4=Jones |first4=Arwyn |last5=Borrelli |first5=Pasquale |last6=Scarpa |first6=Simone |last7=Orgiazzi |first7=Alberto |last8=Montanarella |first8=Luca |date=2018-07-09 |title=Potential Sources of Anthropogenic Copper Inputs to European Agricultural Soils |journal=Sustainability |language=en |volume=10 |issue=7 |pages=2380 |doi=10.3390/su10072380 |issn=2071-1050 |doi-access=free|bibcode=2018Sust...10.2380P }}</ref> Most American vines are resistant, excluding ''Vitis vinifera''.<ref>{{cite book |last=Unwin |first=Tim |title=Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade |year=1991 |publisher=Routledge |location=London |page=38}}</ref>
*[[Fanleaf virus]] is spread by [[nematode]]s that breed in the vine stem. It can lead to deformity, yellowing of leaves, and smaller crop yields.<ref name="Unwin 1991 39">{{cite book |last=Unwin |first=Tim |title=Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade |year=1991 |publisher=Routledge |location=London |page=39}}</ref> There is no cure for the plant; the best course of action is to remove infected plants and leave the remaining roots to rot.<ref name="Unwin 1991 39"/>
*[[Frost]]
*[[Phylloxera]]
*[[Plant virus]]
*[[Pest (organism)|Pests]]

==Green harvest==
A green harvest is the removal of immature grape bunches, typically for the purpose of decreasing yield. The removal of the bunches while they are still green induces the vine to put all its energy into developing the remaining grapes. In theory this results in better ripening and the development of more numerous and mature flavour compounds. In the absence of a green harvest, a healthy, vigorous vine can produce dilute, unripe grapes.{{Citation needed|date=August 2021}}<!-- These can be two distinct issues. In Oregon, for example, crop levels must be restricted in order that the crop may reach adequate sugar levels (Brix). In California, a green drop may have more to do with ensuring uniformity of ripeness at a particular harvest time. But wine makers may require that the crop be limited to two clusters per spur, or no more than 20 clusters per vine, or some other such rule, to limit crop and thereby concentrate flavors. Economics come in to play as well--a contract may be by the ton. If the winery doesn't have a lot of demand for a particular variety of wine, it may in turn pressure growers to reduce crop -->

In Europe, many [[appellation]]s restrict the yield permitted from a given area, so there is even more incentive to perform green harvesting when presented with excess crop. Often, the excess must be sold for a pittance and used for industrial alcohol production rather than wine.{{Citation needed|date=August 2021}}

While the concept of thinning or sacrificing part of the grape crop, i.e. green harvesting, with the aim of improving the quality of the remaining grapes, predates modern critics, the practice has increased in recent times in vineyards found in California and areas where the grapes grow easily. <!-- I am under the impression that the practice of dropping part of the crop to improve the remaining predated Mr. Parker, moreover, is common enough in other crops besides wine grapes -->(McCoy)

==Field blend==
{{Needs more references section|date=February 2025}}
[[File:Harvesting the Grapes in Duras.jpg|thumb|Mechanical harvesting of [[Sauvignon blanc]] grapes in [[Côtes de Duras]], France]]
A field blend is a wine that is produced from two or more different grape varieties interplanted in the same vineyard. In the days before precise [[varietal]] identification, let alone rigorous [[clonal selection]], a vineyard might be planted by taking [[Cutting (vine)|cuttings]] from another vineyard and therefore approximately copying its genetic makeup. This meant that one vine could be [[Zinfandel]] and the next [[Carignan]]. When making wine with little equipment to spare for separate vinification of different varieties, field blends allowed effortless, though inflexible, blending.

Fermentation tanks are now cheap enough that the field blend is an anachronism, and almost all wines are assembled by blending from smaller, individual lots. However, in California some of the oldest (and lowest-yielding) Zinfandel comes from vineyards that are field-blended. [[Ridge Vineyards]] owns the Lytton Springs vineyards in Sonoma County, which were planted from 1900 to 1905 in what Ridge calls "a traditional field blend of about seventy percent Zinfandel, twenty percent [[Petite Sirah]], and ten percent [[Grenache]] and Carignan."

[[:de:Gemischter Satz|Gemischter Satz]] (''Mixed set'') is a wine term in [[German language|German]] equivalent to a field blend, which means that grapes of different varieties are planted, harvested and vinified together. In older times, this was common, but the practice has almost stopped. It is, however, a specialty of [[Vienna]].

Other traditional field blends include [[Alsace wine]], notably ''edelzwicker'' and ''gentil'' blends,{{efn|These now must be fermented separately, but some co-fermented field blends persist, without being called ''edelzwicker'' or ''gentil''.}} and [[Douro DOC|Douro]] wine.<ref>{{cite web |url=https://www.winemag.com/2019/08/06/a-quick-guide-to-field-blends/ |title=A Quick Guide to Field Blends |work=[[Wine Enthusiast]]|date=6 August 2019 }}</ref>

== Sustainability ==
Sustainable production meets the needs of the present generation without restricting the ability of future generations to meet their own needs.<ref>{{Cite web |title=Sustainability |url=https://www.un.org/en/academic-impact/sustainability |access-date=2025-03-13 |website=United Nations |language=en}}</ref> A more sustainable viticulture produces with  as few resources and emissions as possible. From a holistic perspective, more sustainable viticulture also includes the subsequent processing and distribution chains and, ultimately, the consumers. At the end of the 1990s the increased implementation of beneficial and environmentally friendlier production methods, such as "integrated viticulture", "organic-biological viticulture" and "biodynamic viticulture" in the vineyards marked the beginning of a more sustainable production in some regions.<ref>{{Cite journal |last1=Ross |first1=Karen |last2=Golino |first2=Deborah |date=October 2008 |title=Wine grapes go green: The Sustainable Viticulture Story |url=https://californiaagriculture.org/article/109200-wine-grapes-go-green-the-sustainable-viticulture-story |journal=California Agriculture |language=en |volume=62 |issue=4 |pages=125–126 |issn=0008-0845}}</ref>

Further measures to improve sustainability have been tried in projects: Examples include the combination with wood production.<ref>{{Cite web |title=Agroforst im Weinbau {{!}} Weinwissen {{!}} Delinat |url=https://www.delinat.com/delinat-methode/agroforst.html |access-date=2025-03-13 |website=Delinat - Wein aus reicher Natur |language=de}}</ref> The use of sheep in vineyards (also known as integrated ''sheep''-''vineyard'' systems) would also be a viable dual-use system and could increase land use efficiency and biodiversity.<ref>{{Cite journal |last1=Ryschawy |first1=Julie |last2=Tiffany |first2=Sara |last3=Gaudin |first3=Amélie |last4=Niles |first4=Meredith T. |last5=Garrett |first5=Rachael D. |date=2021-10-01 |title=Moving niche agroecological initiatives to the mainstream: A case-study of sheep-vineyard integration in California |url=https://linkinghub.elsevier.com/retrieve/pii/S0264837721004038 |journal=Land Use Policy |volume=109 |pages=105680 |doi=10.1016/j.landusepol.2021.105680 |bibcode=2021LUPol.10905680R |issn=0264-8377|url-access=subscription }}</ref> However, the use of pesticides poses intolerable veterinary risks in many forms of implementation. So these risks severely restrict the temporal and spatial possibilities to introduce sheep in vineyards.<ref>{{Cite journal |last1=Trouillard |first1=Martin |last2=Lèbre |first2=Amélie |last3=Heckendorn |first3=Felix |date=January 2021 |title=Grazing Sheep in Organic Vineyards: An On-Farm Study about Risk of Chronic Copper Poisoning |journal=Sustainability |language=en |volume=13 |issue=22 |pages=12860 |doi=10.3390/su132212860 |doi-access=free |bibcode=2021Sust...1312860T |issn=2071-1050}}</ref><ref>{{Cite web |title=Kupfereinsatz birgt Risiken |url=https://www.rebeundwein.de/themen/klimaschutz-nachhaltigkeit/article-7989207-199003/kupfereinsatz-birgt-risiken-.html |access-date=2025-03-13 |website=Rebe & Wein |language=de}}</ref> The sowing of native wild herbs can generate very positive results for species conservation.<ref>{{Cite web |last=Kirmer |first=Anita |date=2018 |title=Enhancing biodiversity in vineyards by sowing of native seed mixtures |url=https://www.researchgate.net/publication/331258907 |access-date=2025-03-13 |website=Researchgate}}</ref>

==See also==
{{portal|Agriculture|Wine}}
{{col div|colwidth=23em}}
*[[Ampelography]]
*[[Annual growth cycle of grapevines]]
*[[Diurnal temperature variation]]
*[[Global warming and wine]]
*[[History of wine]]
*[[List of vineyard soil types]]
*[[List of viticulturists]]
*[[Oenology]]
*[[Precision viticulture]]
*[[Winemaking]]
{{col div end}}

== Notes ==
{{notelist|30em}}

==References==
{{Reflist|30em|refs=
<ref name=Fraga2016>Fraga, H., Garcia de C. A. I., Malheiro, A.C., Santos, J.A., 2016. "Modelling climate change impacts on viticultural yield, phenology and stress conditions in Europe". ''Global Change Biology'': doi:10.1111/gcb.13382.</ref>
}}

==Further reading==
{{Refbegin}}
* Echikson, Tom. ''Noble Rot''. New York: Norton, 2004.
* McCoy, Elin. ''The Emperor of Wine''. New York: HarperCollins, 2005.
* Abu-Hamdeh, N.H. 2003. "Compaction and [[subsoiling]] effects on corn growth and soil bulk density." ''Soil Society of America Journal''. 67:1213–1219.
* Conradie, W.J., J.L. Van Zyl, P.A. Myburgh. 1996. "Effect of soil preparation depth on nutrient leaching and nutrient uptake by young ''Vitis vinifera'' L.cv Pinot noir". ''South African Journal of Enology & Viticulture'' 17:43–52.
* Dami, I.E., B. Bordelon, D.C. Ferree, M. Brown, M.A. Ellis, R.N. William, and D. Doohan. 2005. "Midwest Grape Production Guide". The Ohio State Univ. Coop. Extension. Service. Bulletin. 919–5.
* Gil, Emilio; Arnó, Jaume; Llorens, Jordi; Sanz, Ricardo; Llop, Jordi; Rosell-Polo, Joan; Gallart, Montserrat; Escolà, Alexandre (2014). [https://www.mdpi.com/1424-8220/14/1/691 "Advanced Technologies for the Improvement of Spray Application Techniques in Spanish Viticulture: An Overview"]. Sensors, 14 (1): 691–708. ISSN 1424-8220. PMC PMC3926582
* Kurtural, S.K. 2007. "Desired Soil Properties for Vineyard Site Selection". University of Kentucky Cooperative Extension Service. HortFact – 31 – 01.
* Kurtural, S.K. 2007. "Vineyard Design". University of Kentucky Cooperative Extension Service. HortFact – 3103.
* Kurtural, S.K. 2007. "Vineyard Site Selection". University of Kentucky Cooperative Extension Service. HortFact – 31–02.
* Llorens, Jordi; Gil, Emilio; Llop, Jordi; Escolà, Alexandre 2011. [https://www.mdpi.com/1424-8220/11/2/2177 "Ultrasonic and LIDAR Sensors for Electronic Canopy Characterization in Vineyards: Advances to Improve Pesticide Application Methods"]. Sensors. 11 (2), pp.&nbsp;2177–2194. doi:10.3390/s110202177. ISSN 1424-8220.
* Llorens, Jordi; Gil, Emilio; Llop, Jordi; Queraltó, Meritxell (2011-06-09). [https://www.mdpi.com/1424-8220/11/6/6237 "Georeferenced LiDAR 3D Vine Plantation Map Generation"]. Sensors 11 (6): 6237–6256. ISSN 1424-8220.
* [[John Phin|Phin, John]]. 1862 (still in print). ''Open Air Grape Culture : A Practical Treatise On the Garden and Vineyard Culture of the Vine, and the Manufacture of Domestic Wine Designed For the Use of Amateurs and Others''.
* Schonbeck, M.W. 1998. "Cover Cropping and Green Manuring on Small Farms in New England and New York". Research Report #10, New Alchemy Institute, 237 Hatchville Rd. Falmouth, Mass. 02536.
* Tesic, Dejan, M. Keller, R.J. Hutton. 2007. "Influence of Vineyard Floor Management Practices on Grapevine Vegetative Growth, Yield, and Fruit Composition". ''American Journal of Enology and Viticulture'' 58:1:1–11.
* Zabadal, J.T. Anderson, J.A. Vineyard Establishment I – Preplant Decisions. MSU Extension Fruit Bulletins – 26449701. 1999.
* Tesic, Dejan, M. Keller, R.J. Hutton. "Influence of Vineyard Floor Management Practices on Grapevine Vegetative Growth, Yield, and Fruit Composition". ''American Journal of Enology and Viticulture'' 58:1:1–11. 2007.
{{Refend}}

==External links==
{{Wikiversity}}
{{Commons category}}
*[http://www.ajevonline.org/ AJEV] – American Journal of Enology and Viticulture
*[http://www.ipm.ucdavis.edu/PMG/selectnewpest.grapes.html Grape Pest Management Guidelines (IPM)] UC IPM Online Pest
*[https://web.archive.org/web/20100714134421/http://www.safecrop.org/english/output/proceedings.html SAFECROP – Proceedings of the 5th International Workshop on Grapevine Downy and Powdery Mildew]
*[https://web.archive.org/web/20110810123821/http://www.grovesnurseries.co.uk/Uploads/Downloads/23/DownloadFile_FILE/Groves_Guide_to_Grape_Vines_Dormant.pdf Guide to Grape Vines]
*[http://www.extension.org/grapes Viticulture on www.extension.org] {{Webarchive|url=https://web.archive.org/web/20110712024030/http://www.extension.org/grapes |date=2011-07-12 }}

{{Viticulture}}
{{wines}}
{{Horticulture and Gardening}}
{{Authority control}}

[[Category:Viticulture| ]]
[[Category:Horticulture]]
[[Category:Wine terminology]]