China Flashcards
Name the indigenous grape species of China
The most famous vinifera variety, both historically and commercially, is Longyan, meaning “dragon’s eye.” This variety is still the signature grape for producing refreshing white wines (both still and sparkling), primarily made in Hebei Province by the state-owned winery Great Wall Wine
Vitis amurensis (also known as the mountain grape, is grown in northeastern China and is valued for its cold resistance. This makes it a valuable species for breeding cold-resistant varieties. Because of its high acidity and bitterness, however, it is unsuitable for dry wines)
Vitis davidii (known as the spine grape because of its spiny young shoots, is grown in subtropical areas of the Yunnan-Guizhou Plateau and the Yangtze River basin. This species has excellent resistance to high temperatures, humidity, and fungal diseases, making it valuable for developing varieties suitable for subtropical conditions. But it lacks sugar and acid, making it generally unsuitable for wine production)
Beibinghong ( is a successful hybrid between Vitis amurensis and Vitis vinifera, producing a more balanced wine without excessive exotic aromas)
Vitis quinquangularis (is grown south of the Yellow River in regions with ample sunshine and high rainfall. Its viticultural characteristics resemble those of Vitis davidii, with high tolerance for elevated temperatures, humidity, and fungal diseases. Known as the pentagon-leafed grape, this species has low sugar content but high acidity and tannins, making the wine overly sour and astringent if fermented to dryness)
Yan 73: teinturier grape is a new breed between Muscat d’Hamburg x Alicante Henri Bouschet
When, who and where was brought the first hybrids in China?
In the 1800s, French missionaries brought hybrid grapes, such as Rose Honey, to Cizhong, a village in Yunnan Province. This marked the beginning of adapting varieties with vinifera parentage to a new environment and cultural context in certain parts of China
A critical milestone in China’s wine history was the introduction of ?
Cabernet Sauvignon
When was established the first commercial winery of China and from who?
In 1892, the Chinese industrialist Zhang Bishi established the first commercial vineyard in Yantai, Shandong Province, founding the Changyu wine company, now one of China’s largest wineries. Zhang imported 124 different vinifera varieties and 1.2 million grape seedlings from Europe, introducing such classic varieties as Cabernet Sauvignon to China
Which clone was revealed to be Carmenere?
The wine trade in China formerly considered Cabernet Gernischt a special clone of either Cabernet Sauvignon or Cabernet Franc, but DNA profiling revealed it to be Carmenère
Which grape varieties are also found in Xinjiang, a result of the influence of the Soviet Union from 1934 to 1941?
Georgian varieties, such as Rkatsiteli and Saperavi
Name a signature red grape variety if China in Hebei province introduced in 2001?
Marselan, a black variety resulting from a cross between Cabernet Sauvignon and Grenache, has become a signature variety in China. Developed in 1961 by the scientist Paul Truel, who was working at the Institut National de la Recherche Agronomique, in Montpellier, Marselan was first planted in China in 2001 by the Sino-French Viticulture and Winemaking Demonstration Farm (now the Domaine Franco-Chinois winery), in Huailai, Hebei Province. With its resistance to fungal diseases, reliable yields, deep color, fruity flavors, and sufficient body, Marselan is favored by growers across China. Both entry-level and award-winning, ageworthy wines have been produced, establishing China as a leader in Marselan wine production
China in terms of volume is in which place?
6th
In terms of vineyard area, China comes ?
third to Spain and France.
In 2020, there was 785,000 hectares (1.93 million acres) of vineyard area reported
Name 2 awarded winning wineries of China
Grace Vineyard from Shanxi, and Kanaan Winery from Ningxia
What is Huangjiu?
Meaning “yellow wine”, Huangjiu is produced from the fermentation of cereal grains. Mainly rice is used but millet is also found as the raw ingredient. The grains are boiled prior to an inoculation with a starter culture known as Qu. It is then pasteurized, aged and filtered prior to bottling. As Huangjiu is not distilled, the alcohol content generally sits around 14 to 20 percent. Various categories of Huangjiu have developed throughout its production history, the most common of which is Shaoxing wine. Common flavor descriptors include pungent, umami and astringent with a slight sour note
Describe the climate of China and the challenges involved
Much of China has a distinct continental monsoon climate, meaning its agricultural land is impacted by hot and rainy summers. In most parts of southeastern China, vinifera cannot survive because of excessive summer humidity. Only native species, such as Vitis davidii and Vitis quinquangularis, can tolerate these conditions. Certain areas with a temperate monsoon climate have slightly less humidity, allowing vinifera to grow, but high fungal disease pressure is still a threat to grape cultivation. Common fungal issues include downy mildew and botrytis bunch rot, along with diseases such as grapevine white rot (Coniella diplodiella) and grape spot anthracnose (Elsinoe ampelina), which can develop in the humid, often extremely rainy summers. These diseases are also found in places that have similar climatic conditions, such as the American state of Connecticut. In arid or semiarid areas, leafhoppers and powdery mildew are significant concerns.
Much of the grapevine production is concentrated in dry areas of China, but these regions often have extreme continental climates, with arid and cold winters. The dry, arid conditions are more detrimental than low temperatures to the vines’ survival over winter. For instance, when temperatures fall to between minus 12 degrees Celsius and minus 8 degrees Celsius (10.4 degrees Fahrenheit and 17.6 degrees Fahrenheit), countries such as Germany and Canada can produce ice wine without killing the vines. But the same temperature range accompanied by low humidity in China leads to desiccation and eventually the death of the vines.
What do they do to protect the vines from very cold temps?
In grapegrowing areas of China with dry, cold winters, vines must be completely buried. Starting soon after harvest (late September to early October, depending on the region and vintage), vines are pruned in preparation. Vineyards then need heavy irrigation (flood or drip) to raise soil moisture levels, providing insulation from cold, arid conditions. The burial process begins between late October and mid-November and lasts 10 to 15 days. Soil is heaped over the vines by hand or by customized tractors. Trunks and cordons are bent or pushed down by hand or foot to avoid breaking; the process cannot be fully mechanized. Vines are unearthed from late March to late April, depending on warmth and frost risk
Name the training systems used in China
Unique training systems have been developed to ease vine burial. These systems typically feature very low trunks (such as the Crawling Dragon system) or trunks trained in a slanted manner. The best system is the Chang, named after the Chinese character chang (厂, “factory”). It features an improved slanted trunk with a single horizontal cordon. This system balances vine burial feasibility with vine health, promoting longevity and overall vine health.
The costs of these vine burial procedures are estimated to be 30% to 50% of the annual viticultural costs, influenced by factors such as temperature, humidity, grape variety, and rootstock.
Is phylloxera a problem in China?
No
they struggle a lot with salinity on the soils
