VITIS VINIFERA: CHARACTERISTICS, HABITAT, CULTIVATION, CARE, VARIETIES - SCIENCE - 2024

Vitis vinifera is a species of climbing plant with a woody trunk and flexible branches that belongs to the Vitaceae family. Commonly known as grapevine, vineyard, vine, vineyard, vineyard or greengrocer, it is a fruit plant native to Europe and Asia.

It is a climbing shrub with cylindrical branches known as vine shoots from which support tendrils and large lobed leaves of various shades of green emerge. The tiny and inconspicuous flowers are pale green, the fruit is an oval berry, the famous grape, yellow, green, red or dark purple.

Vitis vinifera. Source: pixabay.com

Grapes are mainly used from the vine, due to their high content of vitamins B and C, sugars, tannins and minerals such as potassium. Grapes, whether fresh, processed as jam, as raisins or distilled to make alcoholic beverages, have been consumed by man since ancient times.

General characteristics

Appearance

- Species: Vitis vinifera L.

Etymology

- Vitis: the name of the genus comes from the Latin «vitis» which means «branch», a term used to designate certain climbing plants such as the vine.

- vinifera: the specific adjective derives from the Latin «vinum» and «fero», which means «bunch, wine» and «take». What translates into forming clusters for the production of wines.

Synonyms

- Cissus vinifera (L.) Kuntze

- Vitis sylvestris CC Gmel.

- Vitis vinifera subsp. sativa Hegi

- Vitis vinifera subsp. sylvestris (CC Gmel.) Hegi

Infraspecific taxa

- Vitis vinifera var. multiloba (Raf.) Kuntze

- Vitis vinifera var. palmata (Vahl) Kuntze

Leaves and tendrils of Vitis vinifera. Source: pixabay.com

Habitat and distribution

Its natural habitat is located in temperate climates, where low temperatures favor its dormant period and the beginning of the growth phase. The cold requirements depend on the variety, from 500-1,500 hours of cold, to only 100 hours to stimulate sprouting.

It is considered a heliophilic plant, since high levels of solar radiation are sufficient to ensure good performance. The intense rains, the photoperiod and wide temperature ranges during the day and at night, tend to reduce the sugar content in the fruits.

The Vitis vinifera species is native to central-southwestern Europe and southwestern Asia. Currently, its cultivation is widely distributed in temperate climates around the planet, including North America, South America, Africa and Australia.

Vitis vinifera culture. Source: pixabay.com

Cultivation and care

Culture

The propagation of the vine is carried out commercially by vegetative methods, either by layering, cuttings or grafting. Once the plantation is established, the crop takes approximately 3-4 years to start its productive cycle.

It is considered a crop of tropical climate, however, varieties have been developed that adapt to a great diversity of climatic regions. However, the best results are obtained in Mediterranean climates with hot, dry summers and cold, wet winters.

The crop can be placed in full sun exposure or half shade, since solar radiation increases its yield and the accumulation of sugars. However, during the summer, the strong radiation tends to burn the wet leaves if a sprinkler irrigation system is used.

Temperature is one of the vital factors for its growth, an optimal range for its growth is between 18-26 ºC. Indeed, temperature affects the processes of photosynthesis, flowering and fruiting.

It grows on soils with a sandy-loam or clay-loam texture, with a high content of organic matter, a pH of 6-7.5 and well drained. The best soils are located on slopes of less than 20%, deep, light, without great surface stony and well plowed.

Fruits of Vitis vinifera. Source: pixabay.com

Care

- The application of mineral fertilizers and organic manures is essential during all phases of growth and development. During growth, it is recommended to amend organic fertilizers and at the beginning of the productive phase apply mineral fertilizers with a high content of phosphorus and potassium.

- Soil analysis and foliar analysis are recommended to establish an effective fertilization program.

- The control of weeds throughout their cycle is essential to eliminate weed plants that can compete with the crop for water and nutrients.

- Formation pruning is carried out during the first 3-4 years of growth, in order to shape the young plants. The technique to be used depends on the variety, the edaphoclimatic conditions and the selected production structure.

- During the production phase, the crop requires fruiting pruning. This technique consists of eliminating those non-productive shoots or shoots, in order to aerate the plant and encourage the formation of productive buds.

- The water requirements of the crop depend on each phase of development. During budding and flowering it requires less humidity, during fruit setting and maturation irrigation must be increased, but the harvest must be carried out in the absence of rainfall.

Diseases and pests

- Diseases

Downy mildew

Causal agent: Plasmopara vitícola. Symptoms: oily-looking chlorotic spots on the leaves, on the underside there is a dense and whitish mycelium where the sporangiophores develop. The lesions turn dark brown, the leaves fall off and the fruits become necrotic.

Gray mold

Causal agent: Botrytis cinerea. Symptoms: the highest incidence occurs on the fruits, causing their necrosis and rotting.

Gray mold on Vitis vinifera. Source: Edwin / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)

Black rot

Causal agent: Guignardia bidwellii. Symptoms: elongated necrotic lesions on young stems, necrotic spots on the leaves and necrosis of the fruits, suffering mummification at the end.

- Pests

Tetranychid mites

Causal agent: Panonychus ulmi and Tetranychus urticae. Symptoms: adults suck the sap from the foliage, causing a decrease in sugar content, delayed ripening and loss of lignification of the peduncles.

White worms

Causal agent: Melolontha melolontha, Melolontha hippocastani and Anoxia villosa. Symptoms: larvae attack seedlings in nurseries causing helical cuts in tender leaves or stems, the plant weakens and even dies.

Pearl of earth

Causal agent: Eurhizococcus colombianus. The nymphs of this hemiptere of the Margarodidae family adhere to the roots sucking the sap. In some cases they produce galls, the plant weakens and dies.

Tetranychus urticae. Source: Gilles San Martin from Namur, Belgium / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)

Varieties

Chardonnay

Green-skinned grape native to the Burgundy region of eastern France and used primarily for making white wine and champagne. It grows on clay soils of calcareous origin, typical of its native region and adapts to different climates, provided they are cool.

Garnacha

It is considered one of the grapes most used to produce red, rosé or white wines in Spain, native to the north of Aragon or the island of Sardinia. It adapts to Mediterranean conditions and produces a spicy grape with a soft taste on the palate, with a high alcohol content and good yields.

Riesling

Variety of white grape native to the Rhine region between Germany and Alsace, it is characterized by its great contribution of acidity and sugar, producing very aromatic wines. It is a rustic grape variety resistant to adverse weather conditions, especially cold, but fragile when handling.

Vitis vinifera Riesling. Source: Bauer Karl / CC BY 2.0 AT (https://creativecommons.org/licenses/by/2.0/at/deed.en)

Syrah

It is a natural purple or red grape from the Rhone valleys in France, cultivated around the world to produce red wine. It adapts to warm and moderate climates, grows on granite and clay-calcareous soils, although it is difficult to vinify, it produces full-bodied and fruity wines.

Tempranillo

Typical Spanish grape, grown in continental regions with low rainfall and large temperature variations, it is used to produce full-bodied red wines. The wines produced with tempranillo are mixed with garnacha or mazuela, due to their low level of acidity, although they have a good sugar content and excellent bouquet.

Verdejo

White grape of Hispanic origin that produces medium-sized grapes in fairly small clusters. It adapts to extreme climates and poor soils. The white wines obtained from the Verdejo variety are intensely aromatic and have good acidity, fruity, herbal and aniseed flavors.

References

1. García, C. (2009). Agroclimatic characteristics of the vine (Vitis vinifera L. subsp. Vinifera). Agricultural and Hydrological Applications Service. AEMet.
2. Lúquez Bibiloni, CV, & Formento, JC (2002). Flower and fruit of vine (Vitis vinifera L.), micrograph applied to viticulture and oenology. Journal of the Faculty of Agrarian Sciences, National University of Cuyo, 34 (1), 109-121.
3. Phytosanitary management of vine cultivation (Vitis vinifera and V. labrusca) (2012) Measures for the winter season. Minister of Agriculture and Rural Development. ICA. Colombia.
4. Tucto, JL (2019) Grapes or vine plant. How to Plant. Recovered in: como-plantar.com
5. Varieties of Vitis vinifera (2010) Enopitecushispaniense. Recovered at: enopitecushispaniense.wordpress.com
6. Vid (2019) BioEncyclopedia. Recovered in: bioenciclopedia.com
7. Vitis vinifera. (2019). Wikipedia, The Free Encyclopedia. Recovered at: es.wikipedia.org
8. Vitis vinifera L. (2012) The Plant List. Recovered at: theplantlist.org