Etichetta di dominio


Etichetta grammaticale



Cut lengths of canes used for vine propagation. 1


The most common way to propagate grapes is by hardwood cuttings. Almost all commercially grown cultivars are easy to propagate from cuttings. Cuttings should be made from well-matured dormant canes of the preceding year’s growth. The preferred cane size is 1/4 inch to 3/8 inch in diameter with 4- to 6-inch internodes.
Cuttings usually are made in late fall or early winter. Each cutting should contain three to four buds, although two-bud cuttings are satisfactory in mist or greenhouse propagation. Make the basal cut just below the lower bud, and the upper cut 1 to 2 inches above the top bud. Make cuts so that the upper and lower ends of the cutting can be easily identified.
The cuttings may be sorted into uniform lengths and bundled for convenience in handling. Place the cuttings in cold storage (32°F to 35°F). Cuttings can also be stored by burying them in a well-drained trench and covering them with up to 3 inches of soil until spring. Buried cuttings should be mulched with 8 to 12 inches of straw for protection against severe cold.
As soon as the soil can be worked in spring, remove cuttings from storage or the trench and plant them in nursery rows (Figure 16). The rows should be located on deep, well-drained, fertile soil that is in a good state of tilth. Space rows 3 to 4 feet apart and make a furrow 6 to 7 inches deep. Set cuttings vertically in the furrow about 5 inches apart and firm soil with the top bud just above the soil surface.
It is critical that the cuttings are set in the same direction that they were growing so that the basal end of the cutting is down and the distal end is up. The polarity must be maintained for the cuttings to root. Cuttings also can be planted through black plastic mulch to help control weeds and to retain heat and moisture. 2


Most grapevines are reproduced by hardwood cuttings or by layering of canes. 3

Trascrizione fonetica

['kʌtɪŋ] 4

Sinonimi e Antonimi

c.1275, possibly Scandinavian, from North Germanic *kut-, or from Old French couteau "knife." Replaced Old English ceorfan "carve," sniþan, and scieran "shear". The noun meaning "gash, incision" is attested from 1530. 5

Etichetta di paese

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea per Traduttori e Interpreti.

Data della scheda
Tue Feb 26 00:00:00 2008

Letizia D'Agostino rev. Gerbaudo


1 : Robinson J., The Oxford Companion to Wine, Oxford, University Press, 1994, p. 308.

2 : «», (18/01/2008)

3 : «», (18/01/2008)

4 : R. Quirk, Longman Dictionary of Contemporary English, Essex, Longman, 2003, 4th edition, p. 390.

5 : «», (18/01/2008)

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