Biomass from vineyard obtained by winter pruning

During vineyard management, an essential agrotechnical practice is winter pruning. It is carried out once a year with the aim of maintaining the training system and keeping yields at an optimal level, resulting in the production of a large amount of plant biomass in the form of pruning residues.
The obtained biomass represents a burden and makes movement through the vineyard more difficult, but on the other hand, it is also a significant source of energy. Biomass energy can be transformed in several ways or returned to the vineyard through mulching. In vineyards in our country, the most common practice is to collect and burn the biomass obtained from pruning within the vineyard itself, while mulching and returning it to the vineyard is less common. In this way, large quantities of biomass are lost both in terms of energy value and as an important source of thermal energy.
Оur research included 17 varieties, of which 12 were wine grape varieties (red and white) and 5 were table grape varieties, cultivated at two vineyard locations (Lepovo and Dolni Disan). The results of our research showed that the biomass obtained from grapevine pruning depends on the variety, the age of the vineyard, and the growing conditions. In the vineyards at the Lepovo vine locality, it ranges from 890 kg/ha for the Petit Verdot variety to 2,087 kg/ha for the Traminer variety, and from 1,176 kg/ha for the Smederevka and Muscat Hamburg varieties to 2,789 kg/ha for the Cardinal variety at the Dolni Disan vine locality.