removing surplus fruit bunches in July while they are still undeveloped in order to maximize maturation of the remainder.
The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes. Back
The practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality. Unlike other plants which will abort excess fruit, such as the peach, the vine will try and ripen the whole crop - which if large will increase the likelihood of producing a dilute wine.
The trimming of unripe grapes to decrease crop yields, thereby improving the concentration of the remaining bunches.
A green harvest is the removal of immature grape bunches, typically for the purpose of decreasing yield. In French it is known as a vendange en vert.