Some grape varieties have too many inflorescences on a fruiting vine, so it is necessary to dilute some of them before flowering, so that nutrition can be more concentrated on the reserved inflorescences, thus improving the quality of fruit. Generally speaking, fresh-eating large-grain varieties leave one ear for each fruit vine, and a few strong vines leave two ears. Small grain varieties can keep two ears per vine. There are also some varieties whose ears are very sparse, and the size of fruit grains is very inconsistent with the maturity, which seriously affects the neat and beautiful ears and needs to be sorted.

The finishing method is mainly to pinch off the spike tip and remove the accessory spike, preferably by hand about a week before flowering. It is advisable to remove 1/5 ~ 1/4 of the whole ear length when pinching the ear tip, and pinch off the secondary ear at the same root. If the inflorescence is not arranged before flowering, the ear can also be arranged in the young fruit stage after flowering.

Ear trimming