Viticulture: Grapevines and their management

Abstract

Viticulture is the study and practice of cultivating grapevines, a vinous perennial plant that produces grapes. Grapes are used for a wide range of products, including as-is for fresh consumption, dried (raisins), cooked (jellies/preserves), juice, or fermented into wine or other alcoholic beverages. The genus Vitis includes several widely cultivated species, most importantly Vitis vinifera, but also Vitis labrusca and Vitis rotundifolia. The fruit of the grapevine is a true berry, borne on a racemose panicle, and has a double sigmoid growth curve. Ripening is characterized by véraison, a stage of development when the fruit begins to accumulate color, sweetness, and develop characteristic aroma and flavor compounds. Each species of grapevine contains many varieties and, within those, clones, leading to many subtle differences between types. Management of the vine usually involves a support system called a trellis, on which the vine is trained.