| Using annual branches from the main cultivated varieties—Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, and Marselan—grown in the eastern foothills of Helan Mountain as test materials, this study explored the relationship between low\|temperature treatments of varying durations and the germination rate of wine grapes. The method involved refrigeration in fresh\|keeping cold storage followed by heating the seedbed to promote germination. Using the classic ≤7.2℃model to determine its cooling demand.The results showed that within the temperature range of ≤7.2℃, as the refrigeration time increased, the germination rate of each variety increased under both soil heating and cutting heating methods. The cold storage days for breaking dormancy in winter buds of five grape varieties of Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, and Marselan were 16.9,1.4, 5.3, 16.8 d and 10.0 d, with germination rates reaching 60%. The cooling requirements were 610, 238, 331, 607 h and 444 h, respectively, with a germination rate of 70% as the indicator. The refrigeration days were 32.5, 7.5, 17.6, 25.8 d and 25.8 d and the cooling requirements were 984, 384, 626, 823 h and 823 h. The cooling requirements for the five varieties under the cutting and germination method, with germination rates of 60% and 70% as thresholds, were 1 178, 413, 1 205, 593, 1 212 h and 1356, 598, 1 442, 710, 1 308 h, respectively.The cooling requirements of various varieties of wine grapes under the method of burying soil and promoting sprouting were significantly lower than those under the method of cutting and promoting sprouting. Based on a germination rate of 70%, the cooling requirements of mid to late maturing varieties such as Cabernet Sauvignon, Merlot, and Marselan range from 1 300 to 1 450 hours, which was significantly higher than the cooling requirements of early maturing varieties such as Chardonnay and Pinot Noir at around 590 to 710 hours. |