Grape Development
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Dormancy
May Average Temp 55°
Grape vines will have lost their leaves and gone into dormancy. Pruning and cutting preparation will be the focus until March.
Bud Break
June Average Temp 65°
As temperatures rise, so will vine sap. This process starts the initiation of new cell and root growth. Buds on dormant fruiting Canes start to swell and show a cottony tip. The bud will continue to swell until finally the first signs of a green shoot become visible. In Oregon we tend to see bud break around the first and second weeks of April.
Once bud break has occurred and spring temperatures climb into the 70's, we will see an exponential shoot growth phase. During this rapid vegetative growth phase, the vine will also start to develop the fruit primordial for next years fruit.
Flowering
July Average Temp 80°
Shoot development will have developed about 14 to 16 leaves, flower clusters (inflorescence) are fully separated and ready to develop individual flowers. Mid to end of June flowering will continue and set successfully pollinated berries. One would like to have warm sunny days during this period in order to increase the possibility of uniform berry development for the rest of the season. Cold, cloudy and wet conditions will have adverse effects on pollination and therefore berry and cluster uniformity.
Berry Development
August Average Temp 85°
Berry development at this stage becomes one of the vines primary focuses. The size of the berries increases exponentially and its final size is usually a function of the number of seeds each berry has. As the seeds become matured and start to harden we will also see the onset of Veraison (berry softening and color change). The time between flowering and veraison is around 50 to 60 days. Once the vine starts to soften and ripen its seeds, the berries will start to accumulate sugars and respire organic acids. A balanced vine at this time will slow or stop its vegetative growth and begin to also ripen its wood on green shoots for dormancy.
Fruit/Wood Maturity
September Average Temp 65°
Sugar accumulation and acid profiles continue to change inversely as stated earlier. Fruit flavors and aromas mature.
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