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CSW Study Guide > Ch. 4: Viticulture > Flashcards

Ch. 4: Viticulture Flashcards

1
Q

Viticulture

A

Branch of agriculture that specifically deals with the cultivation of grapevines

Also called “winegrowing”

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2
Q

Viticulture Facts

A

Grapevines cover nearly 19 million acres globally

Produce more than 70 million tons of fruit annually

70% goes into wine

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3
Q

Vine Physical Structure

A

Trunk

Roots

Arms

Fruit

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4
Q

Trunk

A

Connects its underground root system to the aboveground structure

Thickens over time, from slender to tree-like structure

Most trunks encouraged to have one or two arms

Branches

Shoots

Leaves

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5
Q

Roots

A

Continue to grow throughout the lifetime of the vine

Capable of pulling water and nutrients from soil deep below surface

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6
Q

Arms

A

One or two branches

Support leaves and grapes

Branches start out as “spurs”

Spurs develop into young, thin “canes”

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7
Q

Canes

A

Most canes are removed during annual pruning

Canes that are retained and form thicker arms – “Cordons”

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8
Q

Grapes (Fruit)

A

Seed repositories

Skin and pulp protect seed and nourish it

Green skin provides camouflage

Pulp is so acidic to dissuade consumption

Skin develops red or gold color as seed approaches maturity.

Encourages birds to eat grapes or carry them away

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9
Q

Grapes are Ripe When…

A

Pulp is at maximum sweetness

Seeds are mature

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10
Q

Seed

A

Represents a genetically unique entity

Drawing traits from both parents

Infinite, unpredictable variations possible

Takes a long time and high failure rate

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11
Q

Cloning

A

Cut off short length of young cane

Place it in water

Starts to grow roots

Planted in the vineyard

More efficient than planting seeds

More consistent results

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12
Q

Clone

A

New plant

Genetically identical to the plant from which it was cut

Same desirable characteristics

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13
Q

Field Grafting

A

Grower removes existing branches

Makes small incision in trunk

Inserts unrooted cutting from desirable vine’

Rootstock heals

Cutting begins to grow

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14
Q

Rootstock

A

Major root system of the vine

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15
Q

Grapes from Newly Grafted Vine

A

During first or second season

Clusters of grapes are considered substandard

First crop of viable grapes harvested starting in third year

Called “third leaf”

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16
Q

Twenty Years in Grapevine Life

A

Vine becomes less vigorous

Produces fewer clusters and leaves

Quality of the grapes improves

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17
Q

Old Vine Wines

A

Wines made from vines 50 years or older

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18
Q

Ideal Regions for Winegrowing

A

Between 30 and 50 degrees latitude in northern and southern hemispheres

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19
Q

Growth Cycle

A

Weeping

Bud break

Flowering

Veraison

Physical maturity

Phenolic maturity

140 to 160 days

As short as 110 days, as long as 200 days

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20
Q

Weeping

A

First sign of growth process

New greenery in spring

Temps rise above 50 degrees

Sap begins to flow upward from trunk out to tips of the canes

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21
Q

Bud Break

A

Tiny shoots – buds – emerge from notes in vine’s branches

First critical event leading toward success or failure of vintage

Hazardous time, especially in cooler climates

Late frost can do serious damage

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22
Q

Leaves

A

Shoots grow and strengthen

Plant draws upon carbohydrate reserves stored from previous year

Growth is slow

Leaves allow photosynthesis to begin

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23
Q

Flowering

A

40 to 80 days after bud break

Clusters of tiny flowers appear along shoots

Self pollinating

Breeze blows pollen from one part of plant to another or to neighboring vines

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24
Q

Ideal Weather for Flowering

A

Warm, dry

Rainy or windy conditions prevent pollen from reaching destination within flowers

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25
Q

Berry Set/Fruit Set

A

Transition from flower to berry

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26
Q

Coultoure

A

Can cause poor fruit set

Many flowers fail to become berries

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27
Q

Millerandge

A

Abnormal fruit set

Bad weather during flowering

Grape bunches have high proportion of small, seedless berries mixed in with normal ones

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28
Q

Grape Size

A

.5 to .75 inch in diameter

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29
Q

Veraison

A

Berry growth

Berries grow slowly for about 1.5 months

Major change in development takes place

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30
Q

Harvest

A

Takes place 1.5 to two months after veraison

Grapes are ripe

Reached physical and phenolic maturity

Early fall in warmest regions

Late fall/early winter in coolest regions

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31
Q

Phenolic Maturity

A

Level of character of certain phenolic compounds

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32
Q

Time Period from Bud Break to Harvest

A

Normally 140 to 160 days

Can be short as 110 or long as 200 days

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33
Q

Dormant State

A

Vine drops its leaves

Withdraws sap from branches and shoots

Moves to trunk and roots

Growers will conduct winter pruning

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34
Q

Metabolic Processes

A

Photosynthesis

Respiration

Transpiration

Translocation

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35
Q

Photosynthesis

A

Sunlight is used by the chlorophyll-containing parts of the plant – leaves – to convert CO2 and water into sugar

Sugars are the basic building block of most materials found in vine

Amount of photosynthesis = amount of sugar

Depends on sunshine and temperature

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36
Q

Optimal Sugar Production

A

Takes place on sunny days

Temperatures between 70 and 85 degrees

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37
Q

Ideal Conditions for Photosynthesis

A

Warm Days

Long days

Clear days

Minimal shading

Southern or northern aspect

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38
Q

Respiration

A

Plant breaks down sugar and related carbohydrates

Releases energy for use by plant

Root and leaf growth

Continues throughout growing season

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39
Q

Malic Acid Respiration

A

Plant metabolizes malic acid if sugar not available

Early on, grapes are full of malic acid

After respiration, acid levels are much lower

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40
Q

Respiration and Temp

A

Respiration rate affected by temp

For every 18-degree increase, rate doubles

The warmer it is, the quicker the acid level drops

Cool nights beneficial for grape ripening

Warm to hot afternoons and cool to cold nights allow for maximum photosynthesis and acid retention

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41
Q

Best Conditions for Producing Grapes

A

Warm, but not hot

Cloudless days

Well groomed vineyard

Slopes downward, facing sun

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42
Q

Transpiration

A

Water evaporates through openings on underside of leaves – stomata

Closely linked to weather

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43
Q

Stomata

A

Openings on underside of leaves

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44
Q

Transpiration – Highest Rate

A

Sunny, hot, windy, dry conditions

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45
Q

Transpiration – Lowest Rate

A

Cloudy, cool, still, humid conditions

Stomata will close if not enough water is brought through roots to meet demand.

Shutdown of transpiration stops photosynthesis

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46
Q

Translocation

A

Materials moved from one area of the plant to another

Sugars moved from leaves to growing shoot tips, roots, or trunk

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47
Q

Terroir

A

Combined natural aspects of vineyard

Climate

Soil

Sunlight

Water

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48
Q

Weather

A

Meteorological conditions experienced

Most changeable and uncontrollable of winemaking variables

Biggest factor that causes variation in vintages

Vineyard site selected based on climate, but weather might not cooperate in a particular year

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49
Q

Climate

A

Historical average of weather of a place

Long-term consideration

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50
Q

Macroclimate

A

Conditions of the overall region

Synonymous with ‘climate’

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51
Q

Mesoclimate

A

What happens to a specific portion of the region

Like the vineyard

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52
Q

Microclimate

A

Small portion of the vineyard

53
Q

Canopy Climate

A

Environment within and directly surrounding a vine’s canopy

54
Q

Importance of Micro and Mesoclimate Distinction

A

Small differences in climate can account for significant differences in resulting fruit

55
Q

Climactic and Weather Features

A

Temperature

Precipitation

Humidity

Fog

Wind

Soil

Physical geography

56
Q

Temperature

A

Great effect on sugar-acid balance in grapes

Helps determine quality of vine

High temps = poor balance

Cold temps can also be significant

57
Q

Winterkill

A

Ground is frozen several feet down

58
Q

Precipitation

A

Vines need 20-30 inches of water annually

Through rainfall, irrigation, or combo

Unwelcome during harvest

Water swells and dilutes berries

Hail can wipe out crop if strikes after veraison

59
Q

Humidity

A

Perfect conditions for growth of fungus and mold

Can degrade quality of grapes

May increase need for fungicides

60
Q

Fog

A

Can be good or bad

Can reduce temps and sunlight – beneficial in hotter climates

Raises humidity – not harmful when burned off

Can create ideal conditions for Botrytis cinera fungus

61
Q

Wind

A

Can be good or bad

Can interfere with flowering and pollination

Can put strain on vines

Windbreaks used in some locations

Can be beneficial by reducing humidity and pest concerns

62
Q

Types of Soil

A

Clay

Chalk

Sand

Gravel

Silt

Slate

Marl

Loess

Limestone

63
Q

What World’s Greatest Vineyards Have in Common

A

Not very fertile

Soil regulates the supply of water to vine

64
Q

Clay Soil

A

Very fine particles that fit together tightly

Water has difficulty passing through

65
Q

Silt

A

Particles of intermediate size

66
Q

Sand

A

Coarse particles

Little water retention capability

67
Q

Gravel

A

Larger pieces of solid inorganic matter

Obstacles that roots must pass around to reach water/nutrients

68
Q

Minerals in Soil

A

Quartz

Feldspar

Calcium carbonate

Also decompose plants/animals

69
Q

Physical Geography

A

Elements cannot be exactly duplicated anywhere else

Distance from ocean

Contour of land

Latitude

Proximity to mountains, rivers, etc

70
Q

Geographic Factors

A

Latitude

Elevation

Topography

Aspect

Proximity to bodies of water

71
Q

Latitude

A

Lower latitude = hotter climates

Higher latitudes – Longer summer days/cooler nights, shorter growing season, possibly dangerous frosts/freezes

72
Q

Elevation

A

Higher elevation – cooler and windier, maybe less fog

Higher elevation – larger daily temp swing

OK if not too cold

Well above sea level – intense sunlight, encouraging photosynthesis

73
Q

Topography

A

Way vineyard is contoured

74
Q

Hillside Vineyards

A

Have fewer problems with frost

Harder to work if steep

75
Q

Flat Bottomland Vineyards

A

Can be overly fertile

76
Q

Rolling Topography

A

Can create patchwork of low areas that collect too much water

Higher areas are always dry

77
Q

Aspect

A

Northern hemisphere – Vineyard facing south gets most sun

Southern hemisphere – Vineyard facing north gets most sun

78
Q

Proximity to bodies of water

A

Vineyards located near water have far less temp variation

Summers not as hot, winters are milder

Provide source of humidity

Can mean fog, cloud coverage, fungus-encouraging dampness

79
Q

Maritime Climates

A

Strongly influenced by an ocean

High rainfall

Milder temps

80
Q

Continental Climates

A

Far from ocean

Hotter summers

Colder winters

May have less precipitation

81
Q

Mediterranean Climates

A

Warm, dry summers

Mild, wet winters

Low humidity

High pressure atmospheric cells

82
Q

Marginal Climate

A

Area with cool temps or short summer growing season

Grapes just barely able to achieve enough ripeness for harvest

83
Q

Diseases

A

Caused by viruses, bacteria, or fungi

Most troublesome at specific times of the year

84
Q

Areas of the Vine Attacked by Disease

A

Roots

Trunk

Branches

Shoots

Flowers

Grapes

85
Q

Viral Diseases

A

Spread by propagating infected vine cuttings

86
Q

Bacterial Diseases

A

Spread by insects and animals that carry the microbes

87
Q

Pierce’s Disease

A

Results in premature leaf fall

Spread by sharpshooter insects

Most common – Glassy-winged sharpshooter

Might feed on infected vine then carry bacteria to healthy fine

Controlled by insecticides

88
Q

Fungal Diseases

A

Spread by airborne spores

Become a problem in warm, humid conditions

Sulfur or commercial fungicide

Most damaging fungal diseases

89
Q

Odium Fungus

A

Powdery mildew

90
Q

Peronospora Fungus

A

Downy mildew

91
Q

Botrytis Cinerea

A

Noble rot

Can be beneficial or harmful

Gray mold wreaks havoc on ripening grapes

Beneficial when it develops on fully ripe grapes

Sends filaments through grape skin

Extracts water from the berries

Concentrates grapes’ sugars/flavors

Adds its own aroma – honeysuckle

92
Q

Botrytis Optimal Conditions

A

Morning fog followed by afternoon sun

93
Q

Botrytis – France

A

Pourriture noble

94
Q

Botrytis – Germany

A

Edelfaule

95
Q

Pests

A

Phylloxera

Nematode

96
Q

Phylloxera

A

Native to eastern US

Accidently introduced to Europe in mid 1800s

Devastated many vineyards

Made its way to other parts of the world

97
Q

Phylloxera Solution

A

Native American grapevines developed natural resistance

Attempt to interbreed these vines with vitis vinifera

Many hybrids were deemed unsatisfactory

Prized vines grafted onto rootstock of American vines

Most destroyed vineyards were replanted with grafted vines

Only a few vineyards in the world are phylloxera free

98
Q

Nematode

A

Microscopic roundworm

Feeds on roots

Transmit deadly viruses

99
Q

Risk of Nematode

A

Increased use of shallow-rooted rootstocks

Use of drip irrigation – reduces vine’s tendency to send roots deep in soil for water

100
Q

Nematode Solutions

A

Nematode-resistant rootstocks

Cover crops – mustard

101
Q

Pruning

A

Performed in winter or early spring

Removal of much of the vegetative growth from previous year

Removal all but a few nodes

Also excess foliage and branches

Need to manage size, shape, development of vine

102
Q

Benefits of Pruning

A

Number of shoots and branches would generate naturally is much higher than desirable

Uncontrolled leave and fruit production would spread nutrients to thinly

103
Q

Cane Pruning

A

Remove all but one or two canes per vine

Remaining canes attached to horizontal trellis, trimmed

Each cane has six-ten nodes

104
Q

Spur (cordon) Pruning

A

Vines trained to develop one or more permanent cordons (branches)

Each branch will support several canes

Cut back new canes, leaving behind several spurs

105
Q

Spur

A

Portion of a cane

Contains several nodes (buds)=

106
Q

Trellised Vines

A

Use training system

One or two canes or cordons trained along a wire

Use vertical shoot positioning (VSP)

107
Q

Vertical Shoot Positioning (VSP)

A

New year’s shoots and leaves are trained upward

Braced by trellis during growth

108
Q

Benefits of VSP

A

Good air circulation

Light exposure

Ease of use with mechanical harvesting

109
Q

Bush Vines

A

Vines that develop a thick trunk

Typically freestanding

Gobelet style vines

110
Q

Pergola System

A

Overhead vines trained up a tall support

Allowed to spread out horizontally

Fruit hangs below

111
Q

Canopy Management

A

Techniques that alter the position or number of shoots and grape clusters

Optimize fruit quality through control of vine yield and vigor

112
Q

Types of Canopy Management

A

Shoot thinning

Shoot positioning

Leaf removal

Crop thinning

113
Q

Irrigation

A

Vines might require supplemental water to maintain rate of growth

Also fertilizers or chemical nutrients

114
Q

Managing the Harvest

A

Grower must decide on optimal time to harvest grapes

Based on ripeness and style of wine to be produced

Also weather, labor availability, and economic considerations

115
Q

Concentration of Sugar Measurement – US

A

Degrees Brix

Refractomeeter or hydrometer used

Potential alcohol = Brix reading/2

116
Q

Baume

A

Measurement of potential alcohol

France

Alcohol level in millimeters per 100 millimeters of wine

117
Q

Oechsle

A

Measurement of potential alcohol

Germany and Switzerland

118
Q

Organic Viticulture

A

Grape growing without use of manufactured fertilizers or pesticides

Organic viticulture recognition

Certification process overseen by accredited body

State agricultural department or sanctioned private company

119
Q

Organic Viticulture Certification – US

A

USDA National Organic Program

Vineyard must be free from all prohibited materials for minimum of three years

120
Q

Organic Methods

A

Compost and manure vs. chemical fertilizers

Additional mowing vs. herbicides

Sulfur mixes as fungicides

Natural predators

121
Q

Integrated Pest Management (IPM)

A

Targeted approach to pest management

Eliminate/control only those insects that are present and causing damage

Each pest is considered individually

122
Q

IPM Considerations of Pests

A

Life cycle

Natural predators

Hosts

Used to determine vulnerabilities

123
Q

Biodynamic Viticulture

A

Organic viticulture + metaphysical elements

Vary among grape growers

124
Q

Biodynamics History

A

Early 20th century

Rudolf Steiner

All parts of universe are connected as ecosystem

Humans can tap into universal energy

125
Q

Certification of Biodynamic Status

A

Private organization

Demeter International

126
Q

Sustainable Viticulture

A

Same goals as organic/biodynamic

Grower shows commitment to long-term future of environment, society, and winegrowing

Abandons B&W criteria for a grayscale of relative value in protecting environment

Leave the land better for the next generation

Doesn’t provide set of rules

127
Q

Examples of Sustainable Methods

A

Infrequent applications of mild herbicides

Water usage used wisely

128
Q

Sustainable Viticulture Organizations

A

Lodi Rules Sustainable Winegrowing Program

Napa Green Certified Vineyard/Winery

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