Shaoxing Cooking Wine,Cooking Wine,Shaohsing Rice Cooking Wine,Rice Cooking Wine ZHEJIANGGUYUELONGSHAN SHAOXING WINE CO.,LTD. , https://www.chinashaoxingwine.com
According to the time of pruning can be divided into winter pruning and summer pruning. The natural deciduous dormancy of grapes is carried out 10 to 15 days before the sap begins to flow in the second year. It is called winter pruning (winter shearing), and most of them are carried out from late October to early November before the freezing; after spring budding to before deciduous The trim is summer trim (summer shear).
First, winter pruning winter shear should be based on the tree shape, age, species, tree vigor and site conditions (climate, soil) and shelf type, spacing, etc. to determine the yield base, thus selecting the results of the length of the mother buds and buds, through pruning , Cultivate branches, update mother branches, cut pests and branches, etc.
1. Winter Shearing Period: The buried cold area is carried out after the grapes fall off and the soil freezes. Winter grapes do not come out of cold weather areas and can be carried out 1 month before sprouting. The pruning of the spring roots after the beginning of the activity will cause injury and delay the germination of the buds, so try to avoid pruning during the wounding period. There are many benefits to having a winter cut in a leafless dormant period: At this time, the shoots are clearly visible, how much to stay, and where to clear the cut, clear. After defoliation, most of the tree's nutrients have returned to the branches and roots for storage. Sparse shoots have little nutritional waste. The winter shear root system is not moving, thereby increasing the root crown, promoting nutrient concentration to the remaining branch buds, and improving the quality of spring buds in the second year, which is conducive to germination and further differentiation of flower buds.
2. Pruning response: whether pruning technology is reasonable, viewing the pruning response over the years is the most objective standard. Therefore, before each winter shear, the results of last year or previous year's pruning result on the buds, branches, lengths and lengths of new shoots, branching rate, fullness of winter buds, and fruit yield and quality of the year were analyzed. The partial and overall response to this year's pruning is targeted. During specific implementation, each vine should examine the vines from the base to the treetops prior to dynamic shearing. According to the pruning response of the previous year of the tree, the pruning method adopted is decided so that the tree potential can be balanced and the density of twigs can be adjusted and gradually updated. All kinds of vines are used to make the canopy full, airy and light-transmitting, and the branches are young and robust, so as to achieve the purpose of high quality, high yield, strong trees, and prolonged economic life.
3. Trimming procedure: first establish the tree in the year, and then two to three years of the fruit tree at the beginning and end of the fruit period, the fruit tree at the end of the fruit period; the first stem branch (the main vine, the main branch), and the later result branch group; the first thinning, the later retraction and Short cuts.
4. Requirements for the cutting of annual branches: (1) According to the number of cut branches, the annual branches are divided into four types, super short shoots (1 shoot or only base shoots), short shoots (2 to 4 shoots), Shoots (5-7 buds) and shoots (8 buds or more). The most widely used in northern China is pruning of short shoots. In the south, due to the long growing season and the winter grapes are not cold, the general pruning of short, medium and long shoots is generally used to accelerate the shaping of the crown and early high yield. (2) should be selected to stay strong, mature mother of a good result of the annual branch, cut off the thickness should be above 0.8cm, less than 0.8cm should be short cut, leaving only 1 bud culture nutrition. (3) Shearing should be 3~4cm above the eyes of the buds, leaving air-dried areas to ensure that the buds under the scissors do not air dry to facilitate budding on time. In areas with severe dry winds in the spring, cuts should be sealed with lead oil to prevent shoot buds from drying out.
5. Perennial branch shrunk and shear requirements: (1) When the perennial branches are shrunk and sheared, strong branches should be left under the clipping to play an updated rejuvenation effect. (2) When the perennial branches are trimmed and pruned, they can be kept under the excision and sparsely left strong and super branches to weaken vegetative growth and promote flowering.
6. Requirements for thinning: (1) When cutting branches, the cutting should be flush with the mother branches, and should be flattened, hairless, not scratched, and short-piled, so as to facilitate the healing of the wounds and reduce as much as possible. The effect of cutting branches on the growth of the lower branches. (2) The thinning and shearing of different years should be kept on the same side of the trunk or main vine as much as possible to avoid “mouth injury†and affect the transportation of nutrients and moisture in the tree body.
7. Requirements for updating: Updates mainly refer to the results of the parent branch update and master side update. (1) Result mother branch update. Results The purpose of updating the mother branch is to prevent the result location from increasing year by year and shifting outwards, mainly adopting single branch updating and double branch updating. Single branching is the result of leaving only one result of the mother branch at the time of winter cutting, and the result of the short shoots after pruning and sprouting. The new shoots left the ear as vegetative shoots and cultivated into the result of the next year. When the winter shears, the resulting branches are sheared and the vegetative shoots are trimmed to make new results. The annual branches are updated repeatedly. The two-branch renewal is to leave a fixed result branch group at a certain distance (about 20cm) on the main vine, leave 2 branches when cutting in winter, trim the lower branch shoots as a preparation branch, and trim the upper middle and short shoots as a second branch. Year results mother branch. After germination, the new shoots on the mother shoots will retain as many results as possible. The new shoots on the ready shoots will not allow the results to be cultivated as the result of the next year. When the winter cuts, the resulting shoots will be removed from the base. The branches still have two branches, and the short branches near the base of the main vine are trimmed as the preparation branches. The upper branches and the short shoots are trimmed as the result of the second year of the mother branch, and are repeated every year. (2) Dendritic renewal, branch renewal is a measure taken to remedy the decline of old vines, thin branches, and decline in yield and quality. In the main side of the vine spread out of the cultivation of the sprouting shoots, it will be cultivated into a new main side of vines, the old vines will be removed from the base during the winter pruning, leaving the new vines instead of the old vines to complete the update.
Second, the summer pruning grape shoots have a long growth period in the year, many secondary shoots occur, and grow vigorously. If the summer pruning is not used to control, it is very easy to cause shelf closing, and poor ventilation and light transmission seriously affect quality. Yield. The rational use of summer shear measures can improve the ventilation and light transmission conditions of the rack, reduce the consumption of nutrients, increase the accumulation, and maintain balance between plant growth and results.
1. Wiping buds and thinning branches: In the shoots with a length of 10 cm or less, the young shoots are wiped off and the shoots are called buds, and more than 10 cm are called thin branches. When the bud grows to 1~2cm, the excess buds are wiped off in time (resulting in the poor development of the base bud on the mother branch and useless buds below 40~50cm in the vine base). When the new shoot grows to 15~20cm After another branching, the amount of remaining branches was determined based on the size of the shelf and the strength of the tree potential.
2. The results of the branch topping: In the flowering before the top of the results of the branches removed about 5 ~ 10cm is called topping. The purpose of this is to temporarily stop the growth of the resulting shoots, so that the nutrients used in the growth of shoots in the tree can be transferred to the inflorescence, thereby increasing the fruit setting rate and yield. The optimal time for the fruit topping was from 5 to 6 days before flowering to the initial flowering period, and it was more suitable to leave 4~6 leaves when topping.
3. Auxiliary tip processing: With the growth of new shoots, the summer shoots in the new shoots will gradually sprout from the bottom up and become secondary shoots. If they are not controlled, they will not only cause the stand close, affect the ventilation, but also waste. Tree nutrients. The method of controlling the secondary tip: (1)On the result branch, only the tip of the tip is retained, and the rest are erased in time, leaving the secondary tip leaving 2-3 leaves repeatedly topping. (2) The underside of the inflorescence is wiped off, and the secondary shoots (including the secondary shoots on the opposite side of the inflorescence) are removed and the leaves are repeatedly picked up and the axillary buds on the secondary shoots are removed. The method of picking up the shoots and treating the shoots on the branches is basically the same as that of the result.
4. Scissor tip: Cut the tip of the tip of the new tip to a length of 30 cm or more. The purpose is to improve the light and ventilation conditions inside and under the plant to promote better and faster maturation of new shoots and ears. If the tree vigor is weak or the plants are basically well ventilated and light-transmitting, no shearing is required.
5. Inflorescences and inflorescences tip: Inflorescences can be carried out in fruiting branches of 20 cm in length until flowering. According to the vigor and weakness of the branch tree, the excess inflorescences are eliminated and the ratio of leaf to fruit is increased. The remaining inflorescence can obtain more nutrition and the quality of the ear can be guaranteed. Generally, raw foods are left as one panicle, and a few strong branches can also be left as two panicles.
The tip of the inflorescence is about 1/4 or 1/5 of the full length of the full-length inflorescence with a finger about a week before flowering. The decrease of flower buds on the inflorescence makes the ear more compact and the fruit size is more orderly. For varieties that are easy to drop flowers and fruits, such as rose aroma, etc., can often get more obvious results.
6. In addition to the tendrils and the new lead: the tendrils will not be randomly disposed on the surface of the frame, which will bring inconvenience to the operations such as the introduction of new cables, harvesting, winter shearing, and loading and unloading. It should be combined with summer pruning work, at any time to be removed.
When the new shoot grows to about 40cm, it is attached to the plane so as to facilitate ventilation and light transmission and avoid being blown by the wind. On the fence, in order to increase the density of branches, some new shoots can be bowed outwards. About 30% of new shoots can be introduced on the scaffold, and the rest can be erected. However, in areas with severe wind damage, the number of tie bolts should be appropriately increased.
Grapevine pruning
Grapevine pruning is to regulate the relationship between growth and results, to complete the tree shape, uniform distribution of branches, clear affiliation, make full use of the shelf, easy to manage the various operations, so that the young trees to form fast, early results, early high yield, large Branches are not messy, have good ventilation and light transmission, reduce pests and diseases, increase fruit quality, and extend the results of years.
Cooking Wine, seasoning wine for cooking. A combination of Huangjiu and salt. The unique trace contents in Huangjiu, make the dishes more fragrant and tasty. It's used by every household in China. It is indispensable also for Kitchen in foreign Chinese restaurants, to allow overseas Chinese to feel the strong hometown flavor in foreign countries, to let people from all over the world taste authentic and delicious Chinese food.