Extension Viticulture Program Bernd Maier Extension Viticulture Specialist 575 642 6553 bemaier@nmsu.edu viticulture.nmsu.edu Cooperative Extension Service
Subjects of Engagement Supporting agents with vine/grape related issues Assisting grape growers with day to day management issues Consulting and working with commercial organizations on industry challenges Providing the public at large with information on grape and wine production
Specific Tasks Conducting workshops on viticultural topics Evaluating the adaptability of grape varieties to different environments Collecting environmental data to understand growing issues Teaching winemaking
Matching Cultivar and Orchard Site Considerations: Climate & Microclimate Soil & Water Pests & Diseases
Absolute Winter Temperature Last Late Frost Date Heat Accumulation (Growing Degree Days GDD) First Fall Freeze Date
New Mexico Map
Thermal Air Inversions In hilly areas, the Best place to locate your vineyard is in the Thermal zone. Source: The Backyard Vintner, 2005
Mean Daily Temperature Range for March Springtime Daily Temperature Range Source: NOAA http://hurricane.ncdc.noaa.gov
Growing Degree Days (GDD) Base 50F
First Freeze Date Mean
NMSU Climate Center: http://weather.nmsu.edu/climate/w
Environmental Modifications Floating Row Cover 3 Season Tunnel Green House Wind Machines Frost Protection Irrigation
Rain Cover and Bird Netting
Apple Orchard Protected by Hail Netting
Richard Heerema Extension Pecan Specialist Extension (75%): Western Pecan Growers Association Conference (every March) Western Pecan Production Short Course (every other September) Otero Pistachio Workshop Pecan/Tree Nut Workshops & Field Days around NM Publications: Extension Pubs, Pecan South, PNP http://pecans.nmsu.edu
Richard Heerema Extension Pecan Specialist Research (25%): Mineral Nutrition: Nitrogen, Zinc, Manganese, Iron, Nickel Irrigation Photosynthesis Flowering Rootstocks Pruning Antioxidants
Richard Heerema Extension Pecan Specialist CONTACT INFO: email: rjheerem@nmsu.edu office phone: 575-646-2921 office location: Skeen N246
Matching Cultivar and Orchard Site Considerations: Climate & Microclimate Soil & Water Pests & Diseases
Matching Cultivar and Orchard Site Considerations: Climate & Microclimate Soil & Water Pests & Diseases - Soil borne diseases/nematodes - Pests/Diseases/Vectors present - Nearby fields - Rainfall patterns/humidity
Matching Cultivar and Orchard Site Considerations: Climate & Microclimate Soil & Water Pests & Diseases - Soil ph and lime content - Soil texture - Slope - Water table and flooding - Salinity - Water source - Irrigation system
Matching Cultivar and Orchard Site Considerations: Climate & Microclimate Soil & Water Pests & Diseases - No. of frost-free days - Absolute winter low temp - Chill accumulation - Diurnal temp variation - Summer heat - Wind - Rain - Hail
A Basic Principle to Remember: Trees & Vines Were Only Introduced to NM Recently Native Range for Vitis vinivera (grape)
A Basic Principle to Remember: Fruit trees are wild trees! Native Range for Pecan Commercial Range for Pecan Source: http://aggie-horticulture.tamu.edu/carya/
What is winter chilling? Many temperate fruit trees need a specific amount of exposure to cool temperatures during dormancy before they break bud and bloom in the spring. Different species and different cultivars within the same species may have very different chilling requirements.
What is Winter Chilling?? Source: Sparks, 1992.
The importance of picking a cultivar with appropriate chilling requirement Insufficient winter chilling Delayed foliation Increased suckering Delayed and extended bloom Poor pollination and reduced % fruit set Reduced fruit quality
The importance of picking a cultivar with appropriate chilling requirement Excessive winter chilling Early bloom Increased risk for freeze injury http://hos.ufl.edu/newsletters/vegetarian/issue-no-572
Post-Chill Heat Requirement Heat is required to trigger bud break after the chill requirement is met. Stone fruit typically have a low post-chill heat requirement. Some fruit species have very low chill requirements, but also have a high post-chill heat requirement. Fig Pomegranate Pecan
<45 F Model: Calculating Chill Hours -Three Different Models- Each hour below 45 F counts as a chill hour. 32-45 F Model: Each hour between 32 F and 45 F counts as a chill hour.
Calculating Chill Hours -Three Different Models- Utah Model 1 hour below 34 F = 0.0 chill unit 1 hour 34.01-36 F = +0.5 chill unit 1 hour 36.01-48 F = +1.0 chill unit 1 hour 48.01-54 F = +0.5 chill unit 1 hour 54.01-60 F = 0.0 chill unit 1 hour 60.01-65 F = -0.5 chill unit 1 hour >65.01 F = -1.0 chill unit
Species Almond 200-400 Chill Requirement (hours) Apple 200-1000 (mostly >700) Apricot 200-600 Asian Pear 300-500 Blackberry 200-500 Cherry (Sweet) 300-800 European Pear 500-800 European Plum 700-900 Fig 100-200 Hazelnut/Filbe rt 800 Grape 100+ Japanese Plum 200-500 Species Jujube Chill Requirement (hours) Low Kiwi 600-800 Mulberry <400 Peach/Nectarine 100-1000 (mostly 300-700) Pecan <400 (?) Pistachio 800 hours Persimmon 200-400 Plumcot, etc 200-500 (a few higher) Pomegranate 100-200 Quince 300-500 Strawberry 200-300 Raspberry 700-800 Walnut 600-700
Just to Make it Even More Complicated The Post-Chill Heat Requirement Heat is required to trigger bud break after the chill requirement is met. Stonefruit typically have a very low post-chill heat requirement. Pome fruit typically have a longer post-chill heat requirement. Some fruit species have very low chill requirements, but also have a high post-chill heat requirement. Fig Pomegranate Jujube Pecan
NMSU Climate Center: http://weather.nmsu.edu/climate/ws/
Dave Wilson Nursery Website: http://www.davewilson.com
Most Importantly: Talk to the Neighbors! Find neighbors that have lived and grown fruit trees/vines in the area for many years. Try to find out what fruit cultivars have worked for others in the area.