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2019-06-03 WSET3 EXAM > C6 - Vineyard Management /checked > Flashcards

C6 - Vineyard Management /checked Flashcards

1
Q

What are the 3 main considerations a producer may need to make when choosing a site?

A
  1. Environmental conditions
  2. Business considerations
  3. Grape variety
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2
Q

Which 5 environmental conditions does a producer have to consider?

What 3 choices will this influence?

A
  1. Average temperature
  2. Rainfall
  3. Sunlight
  4. Soil fertility
  5. Drainage

These will influence:
A. Choice of grape variety
B. Planting Density
C. System of training and trellising

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3
Q

What 4 business considerations must be made by a producer when selecting a vineyard site?

A
  1. Proximity to utility infrastructure (power, water etc.)
  2. Availability of a vineyard workforce
  3. Accessibility for machinery
  4. Cost of land
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4
Q

What 3 considerations must a producer take into account regarding grape variety when selecting a site?

A
  1. It must suit climatic conditions
  2. Demand
  3. Legal restrictions
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5
Q

How is a new vineyard prepared? (5 steps)

A
  1. Existing vegetation is cleared
  2. Fertility tested (and corrected with fertiliser if necessary)
  3. Young vines are planted by hand or machine
  4. Vines protected from animals with plastic sleeves
  5. Irrigation allowed to help young vines establish themselves
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6
Q

Why is irrigation allowed in some places after new vines have been planted?

A

To allow the vines to establish themselves

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7
Q

When does a vine’s first yield usually come?

A

In the third year after planting

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8
Q

At what age on average are vines usually replaced?

A

30 - 50 years

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9
Q

What is the main factor that makes old vines desirable?

A

They give a greater concentration of flavours

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10
Q

What are 2 potential disadvantages to growing an old vine?

A
  1. Lower yield

2. Susceptibility to disease

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11
Q

For how long is a vineyard typically left fallow (unplanted) after the vines are dug up?

A

Three or more years

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12
Q

What are the 4 main techniques used to manage a vine?

A
  1. Training (shape of permanent wood)
  2. Pruning (removal unwanted green, wood)
  3. Trellising (support)
  4. Planting density
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13
Q

What are the 4 main resources to which vineyard management techniques are adapted?

A
  1. Temperature
  2. Sunlight
  3. Water
  4. Soil nutrients
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14
Q

Name a practical consideration a grower may have to make when establishing a vineyard

A

Use of machinery

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15
Q

What is the ultimate goal of a grape-grower?

A

To maximise the production of fruit at the desired quality level as economically as possible

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16
Q

What is vine training?

A

The shape of the permanent wood of the vine

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17
Q

What are the 2 principal branches of vine training?

A
  1. Head training

2. Cordon training

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18
Q

Both head training and cordon training can be…to benefit from heat retained by the soil or…to avoid frosts

A

Low trained

High trained

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19
Q

Describe a head-trained vine’s permanent wood (3)

How can it be pruned? (2)

A
  1. They have very little permanent wood
  2. Some have only a trunk
  3. Some have a few arms protruding from the trunk

Pruning:
A. spur-pruned
B. replacement cane pruned

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20
Q

Describe a cordon-trained vine’s permanent wood

How is it usually pruned?

A

A trunk with one or more arms of permanent wood

Pruning:
Usually spur pruned

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21
Q

Describe a positive and negative of cordon training a vine

A

Easier mechanisation due to the sturdy permanent cordon with shoots positioned along its length.

It can take longer to establish because of the greater amount of permanent wood

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22
Q

What is pruning?

A

The removal of unwanted leaves, canes and permanent wood - it shapes the vine and limits its size

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23
Q

When does pruning typically take place?

A

Every summer and every winter

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24
Q

What is the main purpose of winter pruning?

A

To determine the number and location of buds that will form shoots in the coming growing season

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25
Q

Why is it important to ensure that buds are not too close together?

A

To help with canopy management

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26
Q

What are the 2 styles of winter pruning?

A
  1. Spur pruning

2. Replacement cane pruning

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27
Q

What is a spur (what is spur pruning)?

A

Spurs are short sections of 1-year old wood that have been cut down to only 2 to 3 buds.

Spurs are either distributed along a cordon or around the top of the trunk.

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28
Q

What are canes?

Describe replacement cane pruning

A

Canes are longer sections of 1-year old wood and can have between 8 to 20 buds.

Typically one or two canes are retained and each cane is tied horizontally to the trellis for support.
Most common on head-trained vines.

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29
Q

What are the two main disadvantages to replacement cane pruning?

A

It requires a large, skilled workforce to choose suitable canes and train them.
It is more complex than spur pruning.

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30
Q

What is the alternative name for replacement cane pruning?

A

Guyot training

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31
Q

What does summer pruning involve?

A

Trimming the canopy to restrict vegetative growth and direct sugar production to the grape.
It can involve leaf stripping so that bunches have optimal exposure to the sun.

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32
Q

What is a vine’s ‘canopy’?

A

All green parts of the vine

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33
Q

What is a grower’s most important concern when considering canopy management?

A

Whether to trellis

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34
Q

What is a trellis?

A

A permanent structure of stakes and wires, used to support any replacement canes and the vine’s annual growth

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35
Q

What is a bush vine?

A

The vines do not have a trellis system and the shoots can hang down as far as the ground
They are head-trained, spur-pruned

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36
Q

What kind of climate is a bush-trained vine most suited to? Give 2 examples.

A

Warm/hot, dry, sunny

  1. Southern Rhône
  2. Barossa Valley
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37
Q

Why is bush-training best suited to a hot, sunny environment?

A

The extra shade helps to protect the grapes

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38
Q

Why is bush-training unsuitable for cool or wet regions? (2)

A
  1. The shade can impede grape ripening

2. Lack of airflow can promote disease

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39
Q

Describe vines in Beaujolais

A

They are head-trained and spur-pruned

The shoots are tied together at the tips, helping to expose bunches to air and sunlight

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40
Q

What kind of vines are not suitable for mechanical harvesting?

A

Untrellised

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41
Q

What is Gobelet?

A

Head-trained, spur-pruned vine with shoots tied together.

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42
Q

Describe the 2 main aspects of trellised vineyards.

What is their collective term?

A
  1. Each row of vines requires a line of posts joined by horizontal wires
  2. Canes and shoots are tied to the trellis

Canopy management

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43
Q

What are the 3 important reasons for canopy management?

A
  1. To control the amount of sunlight that gets to the canopy
  2. To improve air circulation
  3. To aid mechanisation
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44
Q

What is the secondary benefit of separating leaves and fruit?

A

Spraying of insecticides and fungicides is more effective

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45
Q

What is the most widely used trellising system?

A

Vertical Shoot Positioning (VSP)

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46
Q

Which pruning system can VSP be used with?

A

Either

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47
Q

Describe VSP

A

Shoots are trained vertically and tied in place onto the trellis

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48
Q

How can VSP be adapted in hot, sunny regions?

A

Rather than tying the top of the shoots, allowing them to FLOP OVER, providing some SHADE for the fruit

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49
Q

Why might a grape grower choose adapted VSP over bush vine training?

A

It allows for mechanisation

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50
Q

How is planting density measured?

A

It is the number of vines planted in a given area

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51
Q

What is a hectare?

A

An area enclosed by a square with 100m sides

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52
Q

What is the rough range of planting densities?

A

Low Density: 1,000 vines per hectare

High Density: 10,000 vines per hectare

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53
Q

How does an acre relate to a hectare?

A

1 acre is ~0.4 hectares

1 hectare is ~2.5 acre

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54
Q

Name a 2 very important criteria when deciding on planting density

A

Availability of nutrients and water

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55
Q

Explain the most advantageous planting density considerations for areas with limited water availability

A

Low planting density allows each vine’s roots to take up water from a larger volume of soil without any competition

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56
Q

Explain the effect on a vine of having low levels of nutrients but sufficient water?

A

It can still grow vigorously and produce lots of vegetative growth in preference to fruit

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57
Q

In a situation where a vine has plenty of rainfall/water, what may a grower do to reduce vigour?

A

Plant at high density to provide competition for resources

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58
Q

How may pruning be used to control vine vigour in a well watered area? Describe why accuracy is important

A

Careful winter pruning can affect vine vigour
Too few buds left means the buds will have too much energy in the form of carbohydrates and will grow too vigorously and vice versa.

In Europe usually: high density, low number of buds

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59
Q

What are the two human-controlled factors in the vineyard which can affect vine vigour?

A
  1. Planting density

2. Pruning

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60
Q

What is the problem for a winemaker when there is ample rainfall and very fertile soils?

What is the (New World) solution?

A

Vines can be overly vigorous

Solution:
A. High planting density
B. Multiple cordons or canes (=increasing density further)

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61
Q

What is yield?

A

A measure of the amount of grapes produced

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62
Q

In what units may yield be measured? (2)

A

Weight

Volume

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63
Q

What are 3 reasons why a winemaker may need to know yield?

A
  1. Legal requirements
  2. Contractual obligations
  3. Predicting tank space
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64
Q

How may yield be approximately predicted?

A

By observing the number of buds left on a vine after winter pruning

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65
Q

Which 3 factors may impact final yield negatively?

A
  1. Frost damage
  2. Poor fruit set
  3. Pests and diseases
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66
Q

How may (too high) yields be reduced by the winemaker?

A

Removing immature grapes shortly after véraison

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67
Q

What is the process of removing immature grapes after véraison called?

A

Green harvesting

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68
Q

Why must green harvesting be carefully timed?

A

If done at the wrong time, the vine will compensate for the loss by increasing the size of the grapes that have been retained, causing flavour dilution and a re-increase of yield

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69
Q

What effect does yield have on grape quality?

A

It is in fact very hard to make any solid link between quality and yield.

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70
Q

What are 3 potential effects of pests and diseases?

A
  1. Reduced yield
  2. Reduced fruit quality
  3. Damage/killing vine
71
Q

What effect does leaf-damage have on a vine?

A

It reduces photosynthesis and consequently limits the vine’s ripening ability

72
Q

What are Nematodes?

A

Microscopic worms that attack the roots of the vine, interfering with water and nutrient uptake

73
Q

What is the other effect a nematode can have other than interfering with nutrient/water uptake?

A

Transmitting vine diseases

74
Q

What is the best treatment for nematodes?

A

Prevention

75
Q

How may nematodes be effectively prevented? (2)

A
  1. Sanitising the soil before replanting

2. Using resistant rootstocks

76
Q

What are the 2 biggest problems when it comes to birds and mammals?

A
  1. They can eat large numbers of grapes

2. Half eaten/crushed grapes are more susceptible to fungal disease

77
Q

How are birds and mammals usually deterred?

A

Nets and fences

78
Q

What do insects do to a vine?

A

Feed on grapes and leaves

79
Q

How is the problem of insects treated?

A

With insecticide sprays or integrated pest management

80
Q

What kind of environment do Downy and Powdery mildew thrive in?

A

Warm, humid environments

81
Q

Which parts of the vine can downy and Downy and Powdery attack?

A

All green parts

82
Q

What effect does it have on a wine if attacked by mildew? (2)

A
  1. Grapes lose their fruity flavour

2. The wine develops a mouldy, bitter taint

83
Q

What is grey rot caused by?

A

The fungus Botrytis Cinerea

84
Q

In what conditions does grey rot thrive?

A

Damp conditions

85
Q

Which part of the vine does grey rot attack?

A

Grapes

86
Q

What effect can grey rot have on black grapes?

A

They can lose their colour

87
Q

What is noble rot?

A

The name for grey rot when it has been used for winemaking

88
Q

How was powdery mildew traditionally treated?

A

With a sulphur-based spray

89
Q

How was downy mildew traditionally treated?

A

With a copper-based spray (Bordeaux Mixture)

90
Q

How is spraying most commonly done?

A

By tractor

91
Q

Why must spraying stop close to harvest?

A

So that there are no harmful chemical residues in the wine

92
Q

Other than spraying, how may the risk of fungal diseases developing be reduced?

A

Using appropriate canopy management

93
Q

Explain how canopy management may reduce the chance of fungal disease

A

An open vine canopy allows greater flow of air, promoting evaporation and keeping it dry

94
Q

What’s the big advantage of preventing fungal disease with only canopy management?

A

It’s financially and environmentally beneficial, as sprays are not needed

95
Q

How do viruses affect wine? (2)

A
  1. They reduce its ability to function

2. They can dramatically reduce yield and quality

96
Q

How are viruses usually spread among vines?

A

Via cutting or nematodes

97
Q

What treatments are there for vine viruses?

A

None

98
Q

How can viruses be eradicated?

A

By digging up vines and sanitising the land

99
Q

How do bacterial diseases affect vines?

A

Many just reduce grape quality and quantity, but some can kill the vines

100
Q

How are bacterial diseases usually spread?

A

By small insects called sharpshooters

101
Q

How may bacterial diseases be treated or cured?

A

They can’t

102
Q

How can bacterial diseases be prevented?

A

Strict quarantine procedures and interrupting the lifecycle of the sharpshooters

103
Q

How may bacterial diseases be eradicated?

A

Digging up vines and sanitising the land

104
Q

Name 2 viticultural practices that took off in the second half of the twentieth century.

A
  1. Sprays/chemicals to control pests and diseases

2. An increased use of fertilisers

105
Q

Why has chemical spraying become a concern?

A

It damages the environment

106
Q

What are the 3 main options available to grape growers wanting to reduce chemical spraying? (agriculture methods)

A
  1. Sustainable agriculture
  2. Organic agriculture
  3. Biodynamic agriculture
107
Q

Are man-made chemicals prohibited in sustainable agriculture?

A

No

108
Q

Fundamentally, what is Sustainable Agriculture?

A

Growers are encouraged to pay closer attention to pest lifecycles and weather, in order to prevent diseases and outbreak before it occurs

109
Q

What is another possible name for sustainable agriculture when related specifically to pests?

A

Integrated Pest Management (IPM)

110
Q

How may pest numbers be controlled during Integrated Pest Management?

A

By encouraging the presence of the pests’ natural predators

111
Q

What is Organic Agriculture?

A

Similar to sustainable agriculture, but with only a limited number of the traditional treatments against pests and diseases and in smaller quantities
It is a set of accredited practices

112
Q

Why is organic viticulture inconsistent?

A

Accreditation boards vary with regard to standards

113
Q

What is the one main rule all organic vineyards must follow to be accredited?

A

They need to undergo a period of CONVERSION before they can be certified

114
Q

Who founded Biodynamic Agriculture?

A

Rudolf Steiner and Maria Thun

115
Q

What broadly, is biodynamic agriculture?

A

It adopts organic practices but also incorporates philosophy and cosmology
Vineyard soil is seen as part of a connected system with Earth, the air and other planets
Practitioners adapt growing practices in coincidence with cosmic cycles

116
Q

In biodynamic agriculture, what is used as fertiliser, disease treatment and pest deterrent?

A

Homeopathic remedies called treatments

117
Q

How does a vineyard officially become biodynamic?

A

By being certified

118
Q

When does budburst occur in the northern and Southern Hemispheres?

A

March - April

September - October

119
Q

When does early shoot and leaf growth occur in the northern and Southern Hemispheres?

A

March - May

September - November

120
Q

Where does flowering and fruit set occur in the northern and Southern Hemispheres?

A

May - June

November - December

121
Q

When does Véraison and berry ripening occur in the northern and Southern Hemispheres?

A

July - September

January - March

122
Q

When does harvest occur in the northern and Southern Hemispheres?

A

September - October

March - April

123
Q

When is winter dormancy in the northern and Southern Hemispheres?

A

December - March

July - September

124
Q

At what mean temperature does budburst generally begin?

A

10C

125
Q

The temperature at which budburst occurs depends on…

A

Grape variety

126
Q

Name 2 varieties which bud at relatively low temperatures. Give another name for this.

A

Chardonnay and Pinot Noir

An early-budding variety

127
Q

Name 1 variety which buds at relatively low temperatures. Give another name for this.

A

Cabernet Sauvignon

A late-budding variety

128
Q

What is the biggest risk to budburst?

A

Spring frosts

129
Q

What practice begins at budburst?

A

Spraying against fungal diseases and pests

130
Q

Describe what happens during ‘early shoot and leaf growth’? How is energy provided for this?

A

Shoots grow rapidly until the vine flowers
Initially fuelled by stored carbohydrate reserves
Energy provided partially by leaves as they grow and begin to photosynthesise

131
Q

When are water and nutrients most important during a plant’s lifecycle?

A

Early shoot and leaf growth

132
Q

If practiced, when does shoot-tying take place?

A

During early shoot and leaf growth

133
Q

What does the vine most need during flowering (3)?

A
  1. Warm temperatures
  2. Plenty of sunshine
  3. Little or no rain (otherwise pollination may be disrupted, reducing fruit-set)
134
Q

What is fruit set?

A

When a flower develops into a grape

135
Q

What is it called when more flowers than normal FAIL to fertilise? (failure of grapes to develop after flowering)

A

Coulure

136
Q

What is Millerandage?

A

When grapes form without seeds and remain small

137
Q

What is the outcome of Coulure or Millerandage?

A

Reduced yields

138
Q

What is generally the cause of Millerandage and Coulure?

A

Cold, cloudy or rainy weather during pollination

139
Q

How long do grapes grow before veraison?

A

6 - 8 weeks

140
Q

What is véraison? Describe it

A

The point at which grapes begin to ripen

Skin changes colour

141
Q

What occurs between Véraison and harvest? (4)

A
  1. Grapes swell and fill with water
  2. Ripening: sugar levels rise, acid levels drop
  3. Colour and flavour accumulate
  4. Tannins develop
142
Q

What conditions are ideal for ripening? (2)

A
  1. Warm and sunny conditions

2. Mild water stress to inhibit shoot growth and encourage grape ripening

143
Q

What processes may happen during berry ripening? (2)

A
  1. Summer pruning (removes excess foliage, ensuring the canopy remains open)
  2. Green harvesting (controls yield and improves fruit quality)
144
Q

What conditions are ideal for harvest? Why?

A

Dry

Excess rainfall before harvest can cause the grapes to swell, diluting flavour; chances of rot are increased too

145
Q

When must spraying finish?

A

A reasonable time before harvest to ensure there are no harmful residues in the wine

146
Q

What happens naturally during winter dormancy? (3)

A
  1. Shoots become woody
  2. Leaves fall
  3. The vine stores carbohydrates in its roots
147
Q

What effect can winter freeze have on a vine? (2)

A
  1. Buds can die

2. The vine can die

148
Q

What may a grape grower do during winter dormancy?

A

Winter pruning

149
Q

What happens to the colours of black and white grapes during Véraison?

A

Black grapes turn red, then purple

White grapes turn translucent and golden

150
Q

How is the ripening process in a grape tracked?

A

Monitoring the rise in sugar levels

151
Q

What else may happen within a grape as acid levels drop and sugar levels rise? (2)

A
  1. The grapes will develop their signature flavours

2. Tannins in the grape skins become less bitter and astringent

152
Q

What dictates when the ideal balance of sugar, acid, flavour and tannin is reached in a grape? (3)

A
  1. Grape variety
  2. Climate
  3. Style/quality of wine being produced
153
Q

When does harvest ideally begin?

A

When the winemaker believes the grapes have the exact qualities needed to create the desired style of wine

154
Q

What may cause a winemaker to bring the harvest forward?

A

Poor weather conditions

155
Q

What does hail do to crops?

A

Destroys them

156
Q

What can rain do to crops?

A

Cause the grapes to swell excessively and dilute the juice

157
Q

Why do winemakers need to coordinate the arrival of fruit at the winery?

A

To make sure it is not suddenly overwhelmed with fruit it does not have the capacity to process

158
Q

Name the main factors which dictate how a vineyard should be harvested (5)

A
  1. How the vineyard is planted
  2. Labour availability/cost
  3. Vineyard topography
  4. Weather conditions
  5. Winemaking choices
159
Q

How do machine harvesters work?

A

By shaking the trunk of the vine and collecting the ripe berries as they fall off, leaving the stalks behind

160
Q

What are the major disadvantages/difficulties of machine harvesting? (4)

A
  1. They are unselective, often collecting unhealthy, damaged and unripe grapes, as well as bits of leaf, insects and other contaminants
  2. They can only be used on flat or gently sloping land
  3. They are best suited to varieties whose grapes are not easily damaged and come away easily from their stems
  4. They cannot be used for wines whose grapes need to be picked in whole bunches
161
Q

What is MOG?

A

Matter Other than Grapes

Unwanted contaminants collected often by machines during harvest

162
Q

How are MOG dealt with during harvest?

A

They can be removed at the winery during sorting

163
Q

When might it not be possible to sort out MOG?

A

Some harvesting operations are too large

164
Q

What is arguably the biggest advantage of machine harvesting?

A

Speed

165
Q

Give two reasons as to why speed is such a big benefit when it comes to machine-harvesting

A

The vintage may be threatened by bad weather

Some varieties may become overripe very quickly

166
Q

Why might it be beneficial that machines can work overnight? (3)

A
  1. Grapes can be brought back to the winery when they are still cool
  2. If they are cool, money is saved on cooling them before fermentation
  3. It slows down the process of oxidation
167
Q

Name 2 wines whose grapes need to be picked in whole bunches

A

Champagne

Beaujolais

168
Q

Describe hand harvesting

A

It involves pickers cutting off individual bunches of grapes with secateurs

169
Q

List the 3 main disadvantages of hand harvesting

A
  1. It is slower
  2. It is more labour-intensive
  3. It can be more expensive
170
Q

What is the biggest advantage of hand-harvesting?

A

It allows grape selection to take place in the vineyard

171
Q

For which wines is hand-harvesting essential? (4)

A
  1. Those requiring grapes affected by noble rot. Onset and level of rot can vary between bunches
  2. Less damage occurs.
  3. Grape stems are retained. Whole bunch.
  4. Only option on steep slopes.
172
Q

Why is it good that hand harvesting allows stems to be retained

A

Whole, intact bunches can produce a very clean, pure juice when pressed during white winemaking
It is essential for whole-bunch fermentations in red winemaking

173
Q

Give three examples of places where machine harvesting is not possible.

A
  1. Douro
  2. Mosel
  3. Northern Rhône

2019-06-03 WSET3 EXAM (52 decks)

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