CH 4 - Viticulture Flashcards
Portion of the vine, that includes leaves, branches, and fruit
Canopy
The vine’s branches, while they are young and pliable
Canes
Inserting an unrooted cutting into the trunk of an existing vine
Field Grafting
Vines begin to decline at this age
20 years
Ideal latitudes for commercial viticulture
30 - 50 degrees north and south
Minimum temperature required to begin the emergence of new greenery in the spring
50 Farenheit; 10 Celcius
Sap flowing upward from the trunk out of the canes (before the emergence of new greenery)
Weeping
At the beginning of the growth cycle of the fine - tiny shoots emerge
Bud Break
Transition from flower to berry
Fruit set (Berry set)
Condition in which many flowers do not develop into grapes
Coulure (Shatter)
Abnormality resulting in many small, seedless berries in the grape bunches
Millerandage
The beginning of ripening
Veraison
Typical time period from bud break to harvest
140 to 160 days
Process by which the vine produces sugar
Photosynthesis
Process by which the vine uses energy
Respiration
Process in which water evaporates through openings in the vine’s leaves
Transpiration
Process by which materials are moved from one area of the plant to another
Translocation
French term for the combined natural factors of a vineyard site
Terroir
Bacterial disease spread via the glassy winged sharpshooter
Pierce’s Disease
Fungal disease also known as oidium
Powdery mildew
Fungal disease also known as peronospora
Downy Mildew
Root-eating louse of great threat to vineyards
Phylloxera
Vine-training system that does not use supports nor trellises
Head training (Bush training)
Cane-prune vine-training system that uses one cane from each vine
Single Guyot
Vine-training system that guides vines up a tall support
Pergola
Spur-pruned vine-training system where the branches are spread out from the vine along trellis wires
Cordon
What does VSP stand for
Vertical Shoot Positioning
