Vine suckering machine
Vine suckering machiner is a piece of equipment used in the wine industry to maintain vines, specifically for de-budding. This involves removing unwanted shoots growing from the rootstock or the trunk of the vine.
This operation can be carried out in three ways: manually, mechanically or chemically.
This operation can be carried out in three ways: manually, mechanically or chemically.
Components of the vine suckering machine
Frame and chassis
Basic structure of the machine, often metal, which supports all the components.Cutting system
Blades or knives: Used to cut the vine shoots. These blades can be fixed or rotating.Rotating heads: Some models use rotating heads with wires or brushes to remove the vine shoots.
Nozzles: for spraying chemicals.
Motorisation
Electric or internal combustion engine: powers the cutting system.Hydraulic system: Can be used to operate the various parts of the machine.
Adjustment system
Adjustable height: Allows you to adjust the height of the debudder to suit the height of the vines.Angle of inclination: Adjusts the angle of the blades, rotating heads or nozzles to suit the shape of the vines.
Articulated arms
Allows cutting tools to be positioned precisely in relation to the vines.Can be manual or automated.
Safety systems
Protective guard: Protects operators from flying debris.Emergency stop system: Allows the machine to be stopped quickly in the event of danger.
Suckering machine settings
Height adjustment
Allows you to adjust the working height to suit the height of the vines and the level of the shoots to be removed.Angle of attack adjustment
Adjust the angle of the blades or rotating heads for optimum cutting without damaging the vines.Blade or head rotation speed
The speed can be adjusted to suit the density of the vine shoots and the strength of the shoots.Distance between blades
Some de-budding machines allow you to adjust the spacing between the blades to suit the size of the shoots.Advantages of the de-budding machine
Manual de-budding requires between 20 and 40 hours of work per hectare, depending on planting density and vigour. A young vine produces more shoots. Using a chemical or mechanical de-budder can reduce this workload, which generally takes place in May. Generally speaking, the trunk is pruned twice during the season (in May and July), while a single top pruning is sufficient (in May). However, at present, only the trunk can be pruned mechanically.Efficiency and time savings
Automated debudding means that large areas of vineyard can be treated quickly, reducing manual labour time.Uniformity of work
Ensures a regular, even cut, which is difficult to achieve manually.Less fatigue
Makes work less tiring for operators, who don't have to bend down or handle hand tools for long periods.Optimisation of vine vigor
By effectively eliminating the vine shoots, the machine allows the plant's resources to be concentrated on the grape bunches, improving the quality and yield of the harvest.Flexibility and adaptability
The various settings mean that the de-budder can adapt to different types of vines and growing conditions.In conclusion, the de-budder is an essential tool for winegrowers looking to improve the efficiency of their vineyard operations while ensuring consistent quality of maintenance work. The various settings and component parts of the de-budder allow great flexibility and optimum adaptation to the specific needs of each winegrowing operation.