Vines are perennial plants that can live for over 60 years. They require sunlight, carbon dioxide, water, warmth, and nutrients to grow grapes each season. In spring, vines produce flowers that develop into grape clusters. During summer, the grapes grow and change color as they ripen. Environmental factors like climate, weather, soil conditions, and vineyard practices influence how vines grow and grapes develop flavors. Grape growers use techniques like pruning, irrigation, spraying, and deciding when to harvest to produce high quality crops.

1. GRAPE GROWING AND
RELATED TERMS

2. WHAT ARE VINES?
 Vine is a plant on which grapes are grown.
 A vine is a plant that can live up to 60 years or more.
 Spring marks the start of the growing season.
 By the end of summer the flowers have transformed into a crop of ripe grapes.
 In autumn the vine drops its leaves marking the end of growing season.
 During winters vines and dormant and do not grow.

3. WHAT A VINE NEEDS
Vine requires five things:-
 SUNLIGHT – Provides heat and energy.
 CO2 – Carbon dioxide gas is taken by leaves to producesugar.
 WATER-Combine’s with CO2 to producesugar, required for roots.
 WARMTH-Required for growth of grape and sugar production.
 NUTRIENTS-Neededby roots for healthygrowing.

4. GRAPE FORMATION AND RIPENING
FLOWERING-In spring, when the vine starts to grow, it produces cluster of flowers. Each
flower cluster will become a bunch of grapes. Vines rely on the wind to pollinate their
flowers.
FRUIT SET- Once pollinated the flower starts to grow seeds and began to swell. In this
process the flower becomes grape. All newly formed grapes are small, hard, dark green and
unpleasant to taste.

5. GRAPE FORMATION AND RIPENING
VERAISON- By mid-summer the grapes have grown large enough that a vine can start
ripening process. Ripening starts with veraison, at this point grapes start to lose their green
color.
White grapes become golden and black grapes become red and purple.
RIPENING-The grapes swell with water and become soft and fleshy. The acidity drops
and the sugar content increases.
A chemical compound called TANNINS start to develop in black grapes.

6. CONCENTRATION OF GRAPE SUGARS
EXTRA RIPENING-If the grapes are left on the vine past the point when they might
normally be harvested, they continue to change and develop higher amount of sugars. These
grapes are used for making sweet wines.
NOBLE ROT- Botrytis is a fungus that can grow on ripe grapes causing noble rot. It
makes tiny holes in the skin of grapes, which cause water inside the grape to evaporate. This
concentrates acid, sugar and flavor of grapes. First the fungus should grow on ripe grape.
Second the ideal condition must be damp misty mornings to allow growth, followed by warm
and dry afternoons to limit the growth.

7. CONCENTRATION OF GRAPE
SUGARS
FROZEN GRAPES- In some grape growing regions, sugar in the grapes is concentrated
in a very different way. Healthy grapes are left on vine unpicked through autumn and into
winter. When the temperature drops sufficiently, the water in the grape freezes. The grapes
are picked frozen and are pressed before they thaw. When the frozen grapes are pressed in
the winery, the ice crystals, along with the skin, can be separated from the small amount of
remaining unfrozen liquid. The liquid contains high concentration of acids, sugars, and
flavors. The resulting wine is called as ICEWINE/EISWIEN. It is sweet with concentrated
and pure varietal characteristics.

8. SKIN
 Colour
 Tannins
 Flavours
PULP
 Water
 Sugar
 Acid
STALK
 Tannins
SEEDS
 Bitter Oil
PARTS OF A GRAPE

9. ENVIRONMENTALINFLUENCESAFFECTINGHOW VINES GROW
AND GRAPES RIPEN
CLIMATE- It is combination of heat, sunlight and water availability. Vines before growing season
need heat in order to begin to grow.
In northern hemisphere it runs from April to October and in southern hemisphere it runs from October to
April.
The ideal temperature for growing grapes are:-
COOL-Average growing temperature is 16.5℃(62℉) or below.
MODERATE- Average growing temperature is 16.5℃(62℉) to 18.5℃(65℉).
WARM- Average growing temperature is 18.5℃(65℉) to 21℃(70℉).

10. CLIMATIC INFLUNCES
Latitude-The most important factor that influences a wine regions climate is latitude. The closer a
region is to the equator the hotter it is likely to be. Most vineyards are located between 30° and 50° north
or south of equator.
Altitude- Temperature drop with altitude. A vineyard that is located at a higher altitude will always
have a cooler climate than a vineyard located at same latitude but with a lower altitude.
Seas- Regions with warm climate that are located close to sea can benefit from a moderating influence.
Mountains – They act as barriers, sheltering vineyards form clouds, rains and cold winds.

11. CLIMATIC INFLUNCES
Rivers-Rivers take longer to warm up and cool down than land. In autumn, rivers are warmer than the
surrounding land. They provide warmth in cooler regions and extend the growing season. They can also
reflect sunlight.
Air- Cool air from seas and mountains has a moderating effect on climate. Warmer coastal areas can
benefit from the effect of cool winds blowing on shore from cold seas.
Slope- If a vineyard is planted on slope facing the equator it will receive more heat and light. These
sloped sites produce riper grapes.
Soil- The soil provides the vine with water and nutrients. It can also affect the temperature.

12. CLIMATIC INFLUNCES
Cloud-They block sunlight and slows down the process of photosynthesis.
Fog-It is formed at ground level and which helps in cooling down a vineyard.
Mist- It is less dense form of fog. Mists that form near rivers during the morning’s in autumn are
essential for development of botrytis/noble rot.
Weather-It describes what actually happens in a region on a day-to-day basis. They can cause
problems for grape growers.
Hail-It can cause significant damage to vines and grapes. Heavy hail storms have the potential to
destroy an entire vineyard.

13. CLIMATIC INFLUNCES
Cool vintages-Acid levels in the grapes will be too high and the sugar levels will be too low.
Grapes struggle to develop their signature aromas.
Hot vintages-Grapes during this time develop uncharacteristic dried-fruit aromas. The plant
requires more water during these times.
Drought-It is caused by prolonged periods of below average rainfall and is often made worse when
there are above average temperature.
High level of rains- This can a grape grower many problems. The high level of moisture can help
fungal diseases to spread. The grapes swell diluting the flavors.

14. GROWING GRAPES
Trainingand pruning- It is necessary in order to ensure that a healthy and commercially viable
crops of grapes can be harvested successfully every year. The majority of vines are trained on trellises.
Vines are typically pruned in the winter while they are dormant. Pruning ensures that individual vines
their required shape.
Irrigation-In regions where there is lack of rainfall, grape growers are normally allowed to irrigate
their vines. It can be done from flooding the field to putting in place systems that are able to water
individual vines.
Spraying-vines are vulnerable to many fungal diseases. The fungi grow on the grapes and the leaves
and can reduce the quality and quantity. Sprays called fungicides are used to kill fungi and pesticides to
kill insects. If a wine is certified as ORGANIC then the grapes are grown without chemicals.

15. GROWING GRAPES
Yield-If a vine has sufficient heat, sunlight, water, nutrients, and carbon dioxide it will be able to
produce a commercial crop of ripe grapes. The yield is the measure of the number of grapes produced
per unit of area. In some regions the maximum yield allowed is set in law. If yield are too high the
grapes could have diluted flavors and lower levels of sugar.
Harvest-The timing of harvest is an important choice that the grape grower has to make. If grapes are
harvested earlier in the ripening process, they will have lower levels of sugar, higher levels of acid and
are likely to have more herbaceous flavors. If they are harvested late in ripening process, they will have
higher level of sugar, lower levels of acid and are likely to have riper flavors. Grapes can either be
harvested by hand or by machine.

16. OTHER TERMS RELATED TO GRAPE-GROWING
VINE AGE- Older vines typically produce smaller numbers of grapes. Older vines are often highly
priced by winemakers. The French for old vine is vieilles vignes and this sometimes is seen on wine
label.
VINTAGE- The vintage stated on a label refers to the year in which the grapes were harvested.
Consumers can use this information to help decide when it is best to consume a wine. Most wines are
best drunk when young.
LATE HARVEST- This results in higher sugar levels with riper flavors. They produce wines that
are fuller-bodied and more concentrated in style. In Alsace region of France they are labelled as
Vendanges tardives.