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Chapter 2 - The Vine Growth Cycle Flashcards

1
Q

What are the two main seasons that make up the vine growth cycle?

A
  1. Growing season
  2. Dormancy
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2
Q

In which months does dormancy occur in the Northern Hemisphere?

A

November to March

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3
Q

In which months does dormancy occur in the Southern Hemisphere?

A

May to September

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4
Q

What temperature is generally considered too cold for vine growth?

A

Below 10°C (50°F)

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5
Q

What temperature can severely damage or kill dormant vines?

A
  1. Below -20°C (-4°F) can cause severe damage
  2. Below -25°C (-13°F) will kill most Vitis vinifera
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6
Q

What marks the end of winter dormancy?

A

Budburst

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7
Q

What are the two primary requirements for budburst?

A
  1. Average air temperature above 10°C (50°F)
  2. Soil temperature above 10°C (50°F)
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8
Q

During which season is winter pruning carried out?

A

During dormancy

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9
Q

Name four grape varieties considered “early budding”.

A
  1. Chardonnay
  2. Pinot Noir
  3. Merlot
  4. Grenache
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10
Q

Name three grape varieties considered “late budding”.

A
  1. Sauvignon Blanc
  2. Cabernet Sauvignon
  3. Syrah
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11
Q

Why might grape growers delay winter pruning in frost-prone areas?

A

To postpone budburst and reduce the risk of frost damage

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12
Q

What happens to vines during dormancy with no leaves?

A

They sustain themselves using stored carbohydrates (mainly starch) from the previous growing season

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13
Q

Where are carbohydrates stored in the dormant vine?

A
  1. Roots
  2. Trunk
  3. Branches
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14
Q

In which months does budburst occur in the Northern Hemisphere?

A

March to April

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15
Q

In which months does budburst occur in the Southern Hemisphere?

A

September to October

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16
Q

Name two adverse conditions for budburst.

A
  1. Frost
  2. Cold soils
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17
Q

What two resources initially support shoot growth after budburst?

A
  1. Stored carbohydrates from the previous growing season
  2. Photosynthesis as leaves develop
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18
Q

Name four factors that can cause low carbohydrate levels in vines.

A
  1. Excessive leaf removal in previous season
  2. Water stress in previous season
  3. Mildew infections in previous season
  4. Excessively high yields in previous season
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19
Q

What type of climate is advantageous for uniform budburst and why?

A

Continental climate, because rapidly increasing temperatures in spring promote synchronous budburst

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20
Q

What type of soils warm up more quickly and can be beneficial in cool climates?

A

Dry, free-draining soils such as sandy soils

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21
Q

Why is uniform budburst desirable?

A

It leads to homogeneity in later growth stages, promoting even ripeness

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22
Q

What are the three primary nutrient requirements of vines during shoot and leaf growth?

A
  1. Nitrogen
  2. Potassium
  3. Phosphorus
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23
Q

What is the term used to describe vegetative vine growth?

A

Vigor

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24
Q

What are the months for shoot and leaf growth in the Northern Hemisphere?

A

March to June

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25
Q

What are the months for shoot and leaf growth in the Southern Hemisphere?

A

September to December

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26
Q

Name three factors that influence vine vigor.

A
  1. Available natural resources (temperature, water, nutrients)
  2. Planting material (grape variety, clone, rootstock)
  3. Presence of disease
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27
Q

What four negative effects can stunted shoot growth cause?

A
  1. Small, weak shoots
  2. Reduction in leaf number/smaller leaves
  3. Improper flowering of inflorescences
  4. Grape bunches that don’t ripen fully
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28
Q

What happens to the vine’s energy focus before and after flowering starts?

A

Before flowering: energy directed toward shoot growth
After flowering starts: energy shifts toward reproductive growth

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29
Q

In which months does flowering and fruit set occur in the Northern Hemisphere?

A

May to June

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30
Q

In which months does flowering and fruit set occur in the Southern Hemisphere?

A

November to December

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31
Q

What are the two key climatic requirements for flowering in grapevines?

A
  1. Warm temperatures (minimum 17°C/63°F)
  2. Sunlight for bud fruitfulness in the next growing season
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32
Q

What four adverse conditions can negatively impact flowering?

A
  1. Rainy conditions
  2. Cloudy conditions
  3. Windy conditions
  4. Cold temperatures
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33
Q

Name three structures developed from fertilized ovules in grape flowers.

A
  1. Seeds
  2. Skin
  3. Pulp
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34
Q

What is the typical timing of flowering after budburst?

A

Within eight weeks of budburst

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35
Q

What percentage of flowers typically become grapes during fruit set?

A

Typically 30% (range from 0-60%)

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36
Q

What is the minimum temperature needed for successful flowering?

A

17°C (63°F)

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37
Q

What is the optimal temperature range for pollen germination during fruit set?

A

26-32°C (79-90°F)

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38
Q

What is coulure?

A

A condition where fruit set fails for a high proportion of flowers resulting in reduced yields

39
Q

Name three causes of coulure.

A
  1. Cold, cloudy conditions reducing photosynthesis
  2. Hot, arid conditions causing water stress
  3. Vigorous shoot growth diverting carbohydrates
40
Q

Name four grape varieties particularly susceptible to coulure.

A
  1. Grenache
  2. Cabernet Sauvignon
  3. Merlot
  4. Malbec
41
Q

What is millerandage?

A

A condition where there is a high proportion of seedless grapes which are smaller than grapes with seeds

42
Q

What conditions can cause millerandage?

A

Cold, wet, windy weather at fruit set

(Also boron deficiency and Fanleaf degeneration as per Oxford companion)

43
Q

Name two grape varieties more susceptible to millerandage.

A
  1. Chardonnay
  2. Merlot
44
Q

What is self-pollination and why is it important for grapevines?

A

Self-pollination is when pollen from the stamens of one flower is transferred to the stigma of the same flower or another flower on the same plant. Research shows cultivated varieties of vines are normally self-pollinating, with little contribution from insects or wind.

45
Q

What is the impact of cold temperatures on flowering duration?

A

Cold temperatures lengthen the duration of flowering

46
Q

In which months does grape development occur in the Northern Hemisphere?

A

June to September

47
Q

In which months does grape development occur in the Southern Hemisphere?

A

December to March

48
Q

What are the four stages of grape development?

A
  1. Early grape growth
  2. Véraison
  3. Ripening
  4. Extra-ripening
49
Q

Name three environmental needs during grape development.

A
  1. Sunlight
  2. Warmth
  3. Mild water stress
50
Q

Name three adverse conditions for grape development.

A
  1. Too much water and nutrients
  2. Excessive shading of grapes
  3. Very cold or very hot conditions throughout day and night
51
Q

What is véraison?

A

The stage when grapes begin changing color (in black varieties) and begin to soften as ripening begins

52
Q

What compounds accumulate during early grape growth?

A
  1. Tartaric acid
  2. Malic acid
  3. Some aroma compounds and precursors
  4. Tannins
53
Q

What are methoxypyrazines and which grape varieties are known for them?

A

Methoxypyrazines contribute to herbaceous aromas/flavors in wines from Sauvignon Blanc, Cabernet Sauvignon, and Cabernet Franc

54
Q

How does mild water stress during early grape growth affect grape quality?

A

It can lead to smaller grapes with greater skin-to-pulp ratio, potentially improving quality in red wines (more color, tannins, and aroma compounds)

55
Q

What happens to chlorophyll during véraison?

A

Green-colored chlorophyll in skin cells is broken down

56
Q

What compounds give black grapes their red color during véraison?

A

Anthocyanins

57
Q

What happens to the grape cell walls during véraison?

A

They become more stretchy and supple

58
Q

What happens to the two main acids during ripening?

A
  1. Tartaric acid: concentration falls through dilution
  2. Malic acid: concentration falls through dilution and metabolism
59
Q

Which acid is metabolized during ripening and affected by temperature?

A

Malic acid

60
Q

Why do cool-climate wines tend to have higher natural acidity?

A

Respiration (which metabolizes malic acid) is slower at cool temperatures

61
Q

What mean temperature in the final month of ripening leads to rapid loss of acidity?

A

Above 21°C (70°F)

62
Q

What mean temperature in the final month of ripening can result in acidity levels that are too high?

A

Below 15°C (59°F)

63
Q

What temperature range is optimal for photosynthesis in vines?

A

18-33°C (64-91°F)

64
Q

What light levels are required for maximum photosynthesis?

A

Above one-third of full sunshine

65
Q

How does the rate of sugar accumulation change during the ripening stage?

A

Very rapid at the start, then slows toward the end

66
Q

What causes sugar accumulation to slow in very hot and dry conditions?

A

Vine will close stomata to stop water vapour lose. This will slow/pause photosynthesis and the producion of sugars. It will also mean the flow of sugar solution in the xylem is slowed or halted.

67
Q

What climate feature helps retain acidity while allowing sugar development?

A

High diurnal range (warm days cool nights)

68
Q

Name two wine regions with high diurnal range that produce wines with higher acidity.

A
  1. Central Otago
  2. Washington State, USA
69
Q

What happens to methoxypyrazine levels during ripening?

A

They decrease (unless cool temperatures or limited sunlight hinder this process)

70
Q

Name two factors that can hinder the decrease of methoxypyrazines.

A
  1. Cool temperatures
  2. Limited sunlight (due to excessive shading or cloud cover)
71
Q

What are terpenes and what aromas do they contribute?

A

Terpenes give floral and citrus aromas, such as the grapey aromas found in Muscat

72
Q

What happens to tannins during ripening in black grapes?

A

They polymerize (combine into larger molecules) becoming less bitter

73
Q

What role does sunshine play in tannin development?

A
  1. Pre-véraison: promotes tannin accumulation
  2. Post-véraison: promotes greater polymerization
74
Q

What temperature range is optimal for anthocyanin development?

A

15-25°C (59-77°F)

75
Q

Name three types of transport tissue in vines and their roles.

A
  1. Xylem: transports water and nutrients from roots
  2. Phloem: transports sugars from leaves
  3. Cambium: produces new xylem and phloem cells
76
Q

How does the method of water transport to grapes change during ripening?

A

Early growth: mainly via xylem
During ripening: water flow via xylem slows, replaced by sugar solution via phloem

77
Q

How does grape transpiration affect sugar accumulation?

A

Higher transpiration (in warm, dry conditions) increases sugar accumulation

78
Q

Name two early ripening grape varieties.

A
  1. Chardonnay
  2. Pinot Noir
79
Q

Name two late ripening grape varieties.

A
  1. Cabernet Sauvignon
  2. Grenache
80
Q

What grape variety is particularly prone to uneven ripening?

81
Q

Name three factors that can slow down ripening.

A
  1. High yields
  2. Excessive shading within the vine canopy
  3. Actively growing shoots
82
Q

What are the four key parameters that determine grape ripeness?

A
  1. Sugar levels
  2. Acidity levels
  3. Aroma/flavor profile
  4. Tannin ripeness
83
Q

Why do warm climate wines often have higher alcohol levels?

A

Sugar ripens faster than aromas and tannins so grapes are picked with higher sugar levels

84
Q

What happens during the extra-ripening stage?

A
  1. Grapes start to shrivel
  2. No more sugar imported via phloem
  3. Water loss concentrates existing sugars
  4. Extra-ripe aromas develop
85
Q

What happens to vine shoots in late summer?

A

They lignify (become woody and rigid) and are then called canes

86
Q

What happens to the vine after harvest in autumn?

A
  1. Leaves fall
  2. Carbohydrate reserves are laid down in roots, trunk and branches
  3. Vine enters dormancy
87
Q

What grape variety is particularly susceptible to shriveling during extra-ripening?

88
Q

What climatic conditions favor grape shriveling?

A

Hot, sunny, dry conditions

89
Q

Why might a winemaker choose not to allow extra-ripening on the vine?

A
  1. Weather conditions
  2. Disease pressure
  3. Desired wine style
90
Q

How does high diurnal temperature range affect acid retention?

A

Cool night temperatures reduce the metabolism of malic acid during respiration

91
Q

How does the ripeness of aromas change as grapes develop?

A

From underripe/herbaceous to fresh fruit to riper fruit, and even jammy or cooked

92
Q

What is the relationship between tannin bitterness and polymerization?

A

As tannins polymerize during ripening bitterness will be reduced.

93
Q

What happens to sugar levels if harvest is delayed into the extra-ripening stage?

A

Sugar becomes more concentrated due to water loss through grape transpiration

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