In order for red grapes to meet the requirements of high-quality products, so that the fruit ears are beautiful, the fruit size is uniform, and the color is bright, in addition to strengthening cultivation and management, the fruit ears must also be subjected to technical treatment.

1. Ear thinning and ear shaping of red grapes

In order to prevent the branches from spreading too long, after the inflorescence appears, according to the overall load on each branch and vine, at least 2 vines should be reserved for each extended vine. - 3 fruit ears, to achieve the purpose of pressing the vines with fruits. The remaining branches should be kept as single ears, one branch per ear. All secondary and tertiary fruit ears that occur should be removed.

2. Fruit ear shaping

(1) Grain thinning: Thinning out small, deformed, damaged, and overly dense fruit kernels on the ear. After thinning, the fruit grains should be kept interlaced without squeezing each other. There should be 40-50 grains in small ears, 51-80 grains in medium ears, and 80-100 grains in large ears. The average weight of each grain should reach 10-12 grams or 13-13 grams. 14 grams, which can ensure that each ear is about 500 grams, 700 grams-1000 grams.

(2) Shaping: Remove the skewed ears to ensure a compact ear shape. The best ear length is 12-15 cm. For trellising grapes, straighten the fruit ears sandwiched between branches below the shelf surface so that they droop naturally; cut off the ears that have not yet been elongated or are very weak at the tips of the ears, ensuring that the whole ear is 12-15 cm long and the longest is no more than 20 cm, so that the whole ear is tight but not crowded, loose but not loose, and the elasticity is moderate. In addition, in order to remove the fruit kernels that are poorly fertilized and cannot develop and expand as soon as possible and save nutrients, each ear should be shaken once after the flowers fade to make them fall off.

3. Drug treatment

Before and after the flowering period, in order to prevent the occurrence of gray mold, spray a fungicide once, and then spray it again one week later, such as metalaxyl and kepton. Wait for fungicide and spray Bordeaux mixture after fruit set.

4. Bagging

Bagging of red grapes is mainly to ensure that the ears are not polluted by pesticides, dust, soil, etc., to reduce the harm caused by diseases, insect pests and birds, and to prevent the ears and leaves from being contaminated. Mutual friction will damage the fruit surface, prevent the fruit from sunburn or excessively thick or deep color, and prevent fruit cracking and hail from damaging the fruit surface. After grain thinning, the ears should be bagged in time. Before bagging, the thinned fruit ears should be sprayed once with 1:0.7:200 Bordeaux liquid to kill the pathogens attached to the fruit ears. After the liquid on the fruit surface dries, put the paper bag on it and tie the top of the paper bag tightly. Fix it on the old vine, and cut a small hole at each corner of the lower opening for ventilation. Paper bags are generally 25-30 cm long and 17-20 cm wide, depending on the size of the ear.

The paper bag should be a transparent paper bag soaked in fungicide specially designed for grapes, or a paper bag made of newspaper.