Pruning is one of the most important cultural practices in grape (Vitis vinifera L.) production. It plays a vital role in vine shaping, regulating yield, improving fruit quality, and maintaining long-term vineyard productivity. This literature review highlights the significance of both winter and summer (green) pruning in grape cultivation, particularly in balancing vegetative growth and fruit production.
Proper pruning enhances canopy light penetration and ventilation, facilitates harvesting, reduces fungal diseases such as gray mold (Botrytis), and improves berry size, color, soluble solids, and phenolic compounds. Summer pruning and leaf removal effectively control excessive vigor, promote better fruit set and ripening, though over-pruning may reduce yield in some varieties.
Recent studies show that late winter pruning can delay technological ripening (sugar accumulation) while preserving or enhancing anthocyanin and phenolic content. This strategy is especially valuable under warming climates to maintain desirable anthocyanin-to-sugar ratios and improve wine quality.
Overall, well-timed pruning is an essential, sustainable tool that optimizes productivity, fruit quality, and vine health while reducing reliance on chemical inputs.