The Effect of Alternative Pruning Methods on the Viticultural and Oenological Performance of Some Wine Grape Varieties

Abstract

Three different trials, at three different localities, each with different growing conditions, were conducted with nine different
wine grape varieties. Four different pruning methods, hand, mechanical, minimal and no pruning were tested. Growth
responses, grape composition and morphology, wine quality as well as labour inputs were evaluated. Huge labour savings were
obtained with the alternative pruning methods compared to hand pruning. A reduction in vigour and increase in yield were
evident in each variety. Wine quality was not decreased and in some cases even a quality increase was evident. Varieties differ
in their adaptability to alternative pruning methods with Cabernet Sauvignon, Pinotage and Chardonnay performing well and
Sauvignon blanc and Merlot poorly. Chenin blanc, Shiraz, Colombar and Ruby Cabernet showed acceptable performance.
Alternative pruning methods proved to be viable, especially for the production of medium and low priced wines.