First, sparse inflorescences: remove all inflorescences on the fruiting branches. When the load of plants is large and there are too many inflorescences, it is necessary to sparse inflorescences. Relieve the weak inflorescences with poor development and inflorescences with dense distribution or inappropriate positions, so as to concentrate on supplying the retained excellent inflorescence nutrients. According to the experience at home and abroad, the principle of "Zhuang 2 Zhong 1 Weak No Remains" can be adopted as a reference for flower thinning. That is to say, the strong fruiting branch can leave 2 ears, the middle fruiting branch can leave 1 ear, and the weak fruiting branch can leave no inflorescence as far as possible. In addition, the sparse inflorescence can be thinned from before flowering to when flowering on the basis of pruning.

Second, pinch the tip of the spike and shape the inflorescence: because an inflorescence of grapes can have 300 ~ 1500 flowers, most of which will fall off at the fruit-setting stage. Therefore, the development of the remaining flowers can be strengthened by thinning the inflorescences on the fruiting branches and removing some buds and flowers. Inflorescence thinning is generally achieved by pinching the inflorescence tip and shaping the inflorescence. Usually, not a single flower is sparse, but all horizontal rachis (spikelets) in a sparse inflorescence. It is suggested that the spikes should be shaped together before flowering. Too late, the fruit setting effect is poor, too early, the inflorescence is not stretched enough, and plastic surgery is inconvenient. The pinching degree is generally about 1/4 ~ 1/5 of the inflorescence length. After pinching off the tip of the ear, it not only achieved the purpose of thinning some flowers, but also reduced the risk of soft tip of the ear or water tank disease.