酿酒葡萄红品种结果枝摘心处理的分析研究
Analysis and Study on the Treatment of Top Pruning the Fruit Branches of Wine Grape Red Varieties

探究3种酿酒葡萄红品种的摘心技术，为怀来产区酿酒葡萄高质量生产提供参考依据。本研究以当地主栽品种“赤霞珠、西拉、梅鹿辄”为试验材料，研究了在怀来产区的气候和生产条件下，主梢不同留叶数摘心对红品种果实品质的影响，探索不同时期的摘心对红品种产量和果实品质的关系。结果表明：开花前7 d摘心，对酿酒葡萄产量及果实品质的影响最佳，产量、果粒情况、糖、酸、pH值、可溶性固形物为理想状态。
This research explores the top pruning techniques for three red wine grape varieties and provides a reference for the high-quality production of wine grapes in the Huailai region. The study focuses on the local main varieties, namely, “Cabernet Sauvignon, Syrah, and Merlot”, and investigates the impact of different leaf removal levels on the fruit quality of red varieties under the climate and production conditions of the Huailai region. It also explores the relationship between top pruning at different stages and the yield and fruit quality of red varieties. The results indicate that top pruning 7 days before flowering has the optimal impact on wine grape yield and fruit quality, resulting in ideal conditions for yield, fruit condition, sugar, acid, pH value, and soluble solids.