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CAPS - Methods of Wine Production > Class 1: Varieties, Clones and White Wine Production > Flashcards

Class 1: Varieties, Clones and White Wine Production Flashcards

HOST 9111 - Methods of Wine Production

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1
Q

What is the biological classification of grape vines?

A
  1. Family - Vitaceae
  2. Genus - Vitis
  3. Species - Vinifera
  4. Cultivar - Syrah
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2
Q

Grape vines (making wine) are classified as what Genus?

A

Vitis

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3
Q

Grape vines (for grapes) are classified as what Species?

A

Vinifera

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4
Q

Name some Cultivars of grape vines.

A

Say something.

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5
Q

Name some other vine species.

A
  1. Berlandieri
  2. Rupestris
  3. Riparia
  4. Labrusca
  5. Aestivalis
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6
Q

Name the Family, Genus, Species and Cultivar of the vine that is most resistant to Phylloxera.

A

Family: Viticeae
Genus: Muscadinia
Species: Rotundifolia
Cultivar: Scuppernog

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7
Q

Is the Concord Cultivar a hybrid?

A

Yes. One parent belongs to the Labrusca Species and the other belongs to the Vinifera Species.

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8
Q

What are the Species of the clone Seyval Blanc?

A

Rupestris x Vinifera

Seibel 5656 x Rayon d’Or

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9
Q

What are the Species of the clone Baco Noir?

A

Riparia x Vinifera

Folle Blanche x Vitis Riparia Grand Glabre

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10
Q

What are the Species of the clone Marechal Foch?

A

Riparia x Vinifera

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11
Q

What are the Species of the clone Frontenac?

A

Riparia x Vinifera

Popular in Germany

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12
Q

What are the Species of the clone Norton/Cynthiana?

A

Aestivalis x Vinifera

“America’s oldest wine grape, Norton was first cultivated in Richmond with native American vines in the 1820s. Gaining great acclaim in Virginia before the Civil War, its popularity was cemented when it won the award for “best red wine of all nations” at the Vienna World’s Fair of 1873. Nortons are deeply colored, age-worthy wines with rich, fruity aromas and flavors of plums and tart cherries, and can be made into remarkable varietal wines or combined with other varieties to boost richness in blends. Try Norton with red meat, especially smoked meats, or with wild game, rockfish or hearty cheeses.”

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13
Q

What are the Species of the clone Eidelweiss?

A

Labrusca x Vinifera

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14
Q

What are the Species of the clone Concord?

A

Labrusca x Vinifera

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15
Q

What are the Species of the clone Marquette?

A

Riparia x Vinifera x Rupestris

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16
Q

What roots are the most phylloxera resistant?

A

Genus: Muscadinia
Species: Rotundifolia
Cultivar: Scuppernog

Oldest cultivated vine is in Roanoke NC and is 400 years old

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17
Q

What is a hybrid?

A

A hybrid has parents from 2 different Species

Vidal cultivar: Rupestris and Vitis are parents of different species

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18
Q

What is a crossing?

A

A crossing is a vine whose parents belong to the same Species.

Pinotage Cultivar: Vitis Vinifera Pinot Noir and Vitis Vinifera Cinsault

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19
Q

How are grape vines propogated?

A
  1. A cutting takes a cane or woody shoot during the dormancy period and uses it to start a new grapevine
  2. Single parent - genetic material is same as the source plant.
  3. Cuttings can either be a single Clone or a Selection/Selection massale
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20
Q

What is a clone?

A

Plant material that traces back to a single origin and genetic material

The DNA is copied as cells divide. Sometimes, there are “errors” in the DNA as it copied. This results in subtle shifts in the new cells. Vines can evolve with new characteristics - those that show positive traits (i.e, drought or disease resistance, increased yield, thicker skin) are identified. Cuttings from these vines are taken and grown into new vines.

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21
Q

Where are most grape vines propogated and sourced?

A

Officially regulated nurseries like UC Davis

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22
Q

What is Selection Massale?

A

A selection of cuttings taken from across a vineyard

Growers may select for desirable traits among plants in the vineyard

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23
Q

What is a Suitcase Clone?

A

Refers to cuttings taken, often clandestinely, from the iconic vineyards of the world to seed new vineyards.

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24
Q

When was the phylloxera epidemic?

A

1860’s - 1880’s

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25
Q

What is phylloxera?

A

A tiny louse that eats the roots of vitis vinifera which ultimately kills the plant.

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26
Q

Describe a typical vine before 1860.

A

Vines before 1860 were typically grown on their own roots.

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27
Q

Describe one of the earliest developed Chardonnay clones.

A

Wente Clone
* Very early clone developed in Livermore, CA
* Used to plant a lot of vyds in the 50s and 60s in CA.

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28
Q

Describe the Pommard clones.

A

Pinot Noir cuttings taken from Château Pommard in the 1940’s
Common in Oregon

Tannins: intense
Body: fuller than normal PN
Colour: darker

Spicy character

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29
Q

How was the problem of phylloxera overcome?

A

American rootstocks were resistant to phylloxera. They were taken to Europe where they were planted. European rootstock (i.e., Vitis Vinifera) was grafted onto the American rootstock.

30
Q

What is a scion?

A

A scion is the plant material grafted onto rootstock.

31
Q

Name and describe 2 ways to graft grapevines.

A

1) Bench Grafting: the scion is grafted onto the rootstock in the nursery.

2) Head Grafting: the scion is grafted onto rootstock already established in the vineyard.

32
Q

What are the advantages of head grafting?

A

Cheaper than replanting - vines already exist

Growers can respond quickly to rapidly changing market demands.

33
Q

How much difference do clones make to the flavours and aromas of grapes?

A

There is some effort to connect different clones to producing distinctly different aromatic/flavor profiles in wine.

Some truth to it.

34
Q

Why can new clones evolve from vines?

A

Clones differ in how they respond to different:
1. Different climates
2. Soil types/textures

35
Q

What are some positive characteristics that clones can display?

A
  • Increased vigor
    • Water needs
    • Disease resistance
36
Q

Name and describe the common Chardonnay clone Wente.

A

Wente Clone
* Very early clone developed in Livermore, CA
* Used to plant a lot of vyds in the 50s and 60s in CA.

37
Q

Name the 8 stages in the Life Cycle of a vine.

A
  1. Bud Burst
  2. Flowering
  3. Fruit Set
  4. Véraison
  5. Harvest
  6. Leaf Drop
  7. Dormancy
  8. Pruning
38
Q

What are the visible cues that winter dormancy is ending?

A

Sap weeps from pruning cuts made during dormancy period.

39
Q

What causes sap run?

A
  1. Warming soil temperatures wake up the vine’s water transport system
  2. The transport draws moisture from the soil up through the vine
  3. First crucial supply of nutrients to fuel budbreak and early spring growth
40
Q

What are the concerns during the end of winter dormancy and sap run?

A
  1. Sap can waterlog downstream buds
  2. Frost is a serious risk at this point.
    * Can damage buds, delicate tissue of the vine
    * Can sap reserves that are needed until the plant is fully photosynthesizing
41
Q

When does winter dormancy / sap run happen?

A

Late February to mid-March

42
Q

When does Budbreak happen?

A

March - April

43
Q

What are the visible signs of Budbreak?

A

Buds swell and first leaves break through.

44
Q

What causes Budbreak to occur?

A

The run of sap along with nutrients kick starts budbreak.

Stored carbs are transported from root and trunk up to buds to fuel new growth

45
Q

What are the concerns during Budbreak?

A

Late frost or sudden drop in temperatures can either damage the young growth or send the vine back towards dormancy.

46
Q

When does Flowering occur?

A

6-8 weeks after Budbreak.

47
Q

What are the visual cues of Flowering?

A

Little grape cluster like inflorescences form.

48
Q

What does Flowering look like?

A

Visible tiny flowers develop

Each vine is hermaphroditic and self fertilizes

Each berry starts from an individual flower and individual fertilization.

49
Q

What temperatures are needed for Flowering to happen?

A

Stable temperatures, ideally between 15 – 20C support the development of pollen sacs and tubules as well as flower formation.

50
Q

What are concerns during Flowering?

A

Plants are very sensitive to:
* Temperature
* Light environment
* Wind
* Rain

Any shifts out of ideal can cause abnormally low fruit set (coulure)

51
Q

When does Fruit Set occur?

A

May / June

52
Q

What are the visual cues of Fruit Set?

A

Fertilized flowers set as individual berries on a grape cluster.

53
Q

What percentage of fruit set is typical per cluster?

A

50%

54
Q

What nutrients are important at the Fruit Set stage? Why?

A

Boron and Zinc

The balance between directed toward green growth at shoot tips versus the flower clusters can strongly influence how much fruit sets.

55
Q

When is Véraison?

A

July - September

56
Q

What are the visual cues of Véraison?

A

Berries shift from green to deep red/purple or from opaque green to more transluscent/gold

57
Q

What happens during Véraison?

A

Chlorophyll is slowly replaced by anthocynanins (purple pigments) and carotenoids

Berries continue to grow in size as they swell with water, sugars and other carbs

Sunlight and temperature influences which berries turn first.

58
Q

What do vignerons strive for at Véraison?

A

Ensuring balance between vegetative growth and energy being directed to fruit clusters.

Green harvesting can take place up to early stages of veraison.

59
Q

What are the visible signs of Post Harvest Dormancy

A

Grapes missing
Leaves change color and drop

60
Q

What causes Post Harvest Dormancy?

A

Grapes being pulled off the vine triggers chlorophyll to break down and leaves to change color

Vines begin shutting down for the year

Pruning will begin now

61
Q

What are some concerns during Post Harvest Dormancy?

A

Ensuring vines have enough nutrients and water post harvest to store for the following year.

62
Q

What is a Crush Pad?

A

Crush Pad.

63
Q

What happens to fruit when it arrives?

A

Generally sent to the press quickly.

64
Q

List 3 choices winemakers have when grapes arrive at the winery:

A
  1. Destem or press whole bunch
  2. Type of press
  3. How much pressure
65
Q

What is Cold Settling?

A
  1. First clarification of must before fermentation
  2. Removes larger particles
  3. Helps prevented off flavors developing
66
Q

What is another name for Cold Settling?

A

Débourbage

67
Q

What is another name for Débourbage?

A

Cold Settling

68
Q

What choices does a winemaker have during Débourbage?

A
  1. How long?
  2. Add, or not add, compounds like pectinolytes which can increase the rate of clarification
  3. Add Sulfur?
69
Q

What happens after Débourbage?

A

The clarified must is moved off solids to its fermentation vessel.

70
Q

What choices does a winemaker have when moving juice (must) from the racking vessel to the fermentation vessel?

A

Time on skins

Suspended solids 0.5 - 2%

Fermentation vessel

Yeast inoculations

71
Q

List 7 choices a winemaker has during the fermentation process

A

Philosophy
1. Level of intervention

Containers
2. Access to oxygen

Adjustments
3. Yeast nutrients
4. Chaptalization
5. Lees management

Fermentation
6. Temperature
7. Racking protocols

CAPS - Methods of Wine Production (6 decks)

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