Methods: 1-3 years, the plants were mainly shaped, and the fruit branches were pruned with short branches, that is, 2-3 buds were left for pruning. In the full fruit period, the trees are full of trees, and the fruit yield is large, so it is necessary to stabilize the yield and tree potential. When pruning, pay attention to updating the aging main and side vines, and adopt the method of shrinking and cutting the branches with strong promotion behind. The fruiting branches are mainly short branches. In order to ensure fruit quality, 8- 10 new shoots and 4-6 fruiting branches should be left per square meter of fruit yield. The output per square meter of shelf surface is 3-5 kg. In this way, the remaining shoot density will not cause canopy closure and grape quality decline.
The resulting branch group is updated by a single branch. Leave the annual branches with 2-3 buds short, and after the branches bear fruit in the second year, when pruning in winter, choose the remaining short annual branches as the bearing branches. All the branches have been cut off. Every year, the update will be taken back to ensure the knot strength of the fruiting branch group.
When cutting in winter, all tendrils, dead branches of pests and diseases and all kinds of bundles should be cut off. Most importantly, all green immature branches must be removed.