Resumo

ALMANZA-MERCHAN, Pedro José et al. Pruning affects the vegetative balance of the wine grape (Vitis vinifera L.). Agron. colomb. [online]. 2014, vol.32, n.2, pp.180-187. ISSN 0120-9965.  https://doi.org/10.15446/agron.colomb.v32n2.43359.

Grape cultivation for wine production at altitudes between 2,200 and 2,600 m a.s.l. started in the department of Boyaca in 1982. Quality wines are produced by the AinKarim Vineyard in Ricaurte High. Wine grapes have to possess suitable organoleptic compounds at harvest in order to guarantee quality grape must that can be converted into wine. Therefore, it is necessary to maintain a suitable ratio the sources and the sinks and to guarantee production, quality and vegetative sustainability over time, conserving the equilibrium and benefiting the productive potential of the vineyard. The aim of this study was to evaluate the productive and vegetative balance effect in the wine grape varieties Cabernet Sauvignon and Sauvignon Blanc in Sutamarchan-Boyaca, considering different pruning types (short, long, and mixed). A bifactorial, completely random statistical design was used. At the time of harvest, the fruit production and pruned wood were evaluated. The long-pruned vines showed the best behavior and the most balanced source/sink relationship,, while Sauvignon Blanc demonstrated a better productive yield. Meanwhile, the short and mixed prunings had the better values for the Ravaz index (balance between fruit production and vegetative growth), indicating that they are more suitable for the conditions of the region, allowing for sustainability during the productive cycles of the wine grapes.

Palavras-chave : viticulture; vineyards; plant training; source-sink relationship; Ravaz index.

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