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CAPS - Methods of Wine Production > Class 2: A Year in the Vineyard, Site Influence and Red Wine Production > Flashcards

Class 2: A Year in the Vineyard, Site Influence and Red Wine Production Flashcards

HOST 9111 - Methods of Wine Production

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1
Q

What is viticulture?

A

The study and practice of growing grapes.

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2
Q

List the different parts of the grape

A
  1. Grape skins
  2. Grape pulp
  3. Stem
  4. Seeds
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3
Q

List and describe 5 components of grape skins.

A
  1. Colour
  2. Tannins
  3. Flavours
  4. Aromas
  5. Aroma compounds
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4
Q

List 4 components of grape pulp.

A

Water
Sugar
Acid
Flavour compounds

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5
Q

Is grape pulp colourless?

A

Yes. With the exception of Alicant Bouchet which has coloured pulp (teinturier)

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6
Q

Describe the history of Vitis Vinifera

A

Main Eurasion species

Produces nearly all the grapes made in winemaking

Been used for thousands of years

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7
Q

How many varieties are there of Vitis Vinifera?

A

Over 10,000

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8
Q

Name the parents of Müllter Thurgau

A

Riesling x Madeleine Royale

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9
Q

Hybrids account for what percentage of wine production?

A

5%

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10
Q

What are the parents of Baco Noir

A

Vitis Vinifera Folle Blanche x Vitis Riparia Grand Glabre

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11
Q

What is important to remember when considering what grape variety to plant?

A
  1. Budding time
  2. Ripening time
  3. Sunshine hours required
  4. Disease resistance
  5. Suitable climate
  6. Soils the variety excels in
  7. Styles of wine
  8. Cost per grape vine
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12
Q

How much does a vine cost?

A

8$ - 30$ per vine

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13
Q

What are the functions of the roots?

A
  1. Anchor the vine
  2. Store carbohydrates over the winter
  3. Take up water and nutrients
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14
Q

Describe the trunk and permanent wood.

A
  • Made up of one-year-old wood or more
  • Amount of permanent wood determined by pruning
  • Stores carbohydrates over the winter
  • Tranports fuel to the vine
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15
Q

Describe one-year old shoots.

A

Turn woody during the winter after have grown

Become one-year-old wood the following spring

Buds that have formed on them from previous year burst and grow into shoots

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16
Q

When are one-old shoots pruned?

A

Every winter
The shoots is then called a cane (8-20 buds) or a spur (2-3 buds)

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17
Q

Name the green parts of the vine

A
  1. Leaves
  2. Tendrils
  3. Flowers / berries
  4. Buds
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18
Q

What is the role of leaves?

A

Plant’s engine; using sunlight, they turn carbon dioxide into sugar through the process of photosynthesis

Also provide shade to the berries,

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19
Q

What do tendrils do?

A

Support the vine which otherwise cannot support itself

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20
Q

What are buds?

A

Miniature structure for next year’s growth

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21
Q

What is phylloxera?

A

Vine eating louse that spreads bacteria and fungi

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22
Q

When did phylloxera first arrive in Europe?

A

1850’s

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23
Q

What did phylloxera do to grapevines?

A

Ate the vines of the roots, allowing bacteria to enter and ultimately kill the plant

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24
Q

What impact did phylloxera have on European vineyards?

A

Caused destruction of vineyards throughout Europe

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25
Q

Why were American vines resistant to phylloxera?

A

The roots of American vines had a gummy substance which clogged the mouths of phylloxera, preventing the grouse from eating it. Also, American rootstock had a second protective layer underneath the surface of the root, preventing infection from entering the vine.

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26
Q

How was American rootstock used?

A

American rootstock planted, European rootstock grafted on top.

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27
Q

Name 3 American rootstocks.

A
  1. Rupestris
  2. Riparia
  3. Berlandieri

Also Labrusca and Aestivus

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28
Q

Are American vines used to make wine?

A

Rarely. Wine produced from American vines tastes “foxy.”

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29
Q

Can phylloxera be controlled with chemicals?

A

No

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30
Q

Are grapes self-pollinating?

A

Yes

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31
Q

What happens to grapes over the summer months?

A
  1. Grapes swell with water
  2. Sugar levels increase
  3. Acidity levels decrease
  4. Flavours develop and become riper
  5. Skins change colour
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32
Q

Describe the stages and timing of the vine cycle and

A
  1. Budburst: March/April
  2. Shoot and Leaf Growth: March to August
  3. Flowering and Fruitset: May/June
  4. Veraison/ Fruit Ripening:July to September
  5. Harvest: September/October
  6. Winter Pruning: Winter
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33
Q

What does a vine need?

A
  1. Water
  2. Sunlight
  3. Heat
  4. Nutrients
  5. Carbon dioxide
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34
Q

Describe the relationship between heat and the vine.

A
  • Cannot grow below 10°c
  • Dormant in the winter which is ideal: ensures there is only 1 crop each year
  • Heat is needed during the growing season
  • Not all varieties need the same amount of heat (e.g., Riesling needs less, Grenache needs more)
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35
Q

What factors affect Annual Temperature?

A
  1. Ocean currents: can warm or cool the air
  2. Altitude: temperatures drop 0.6°c every 100m
  3. Latitude: most vineyards 30-50° north or south of the equator
  4. Fog: can cool an area that gets too hot
  5. Soil: impacts ground temperature around roots, retains or drains water
  6. Aspect
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36
Q

What is continentality?

A

Temperature difference between hottest days in summer and coldest days in winter

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37
Q

What does high continentality mean?

A

Large difference between summer and winter temperatures

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38
Q

What impact do large bodies of water have on the surrounding air and lands?

A

Large bodies heat up cool down and heat up more slowly than landmasses.

Therefore, they provide heat to nearby land during the winter, and cooling influences during the summer.

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39
Q

What is the diurnal shift?

A

The difference between day temperatures and night temperatures

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40
Q

What does a wide diurnal shift mean and how is that helpful?

A

A high diurnal shift means cool nights: slows loss of aromas and acidity in grapes

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41
Q

Does proximity to water lower diurnal shift?

A

Yes - diurnal range is reduced.

More cloud cover, which acts as giant insulating blanket.

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42
Q

Is diurnal shift greater on land far from water?

A

Yes.

Temperatures drop more quickly at night; ground loses heat faster because there is no insulating cloud cover.

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43
Q

What happens when winter temperatures are too cold?

A

Temperatures below -20°c can seriously damage or kills vines. Graft sites are most at risk.

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44
Q

How are vines protected against extreme cold?

A

“Earthing Up” - vine roots are covered with dirt.

Often done in Prince Edward County.

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45
Q

What happens if winter temperatures are too warm?

A

No dormancy period: vines may produce more than one crop.

Vine does not have a chance to recover: life is shortened and grape quality may suffer.

Number of pests may increase as they have not been killed off during the winter.

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46
Q

What is a spring frost?

A

Cold air below 0°c collects at ground level
Water on vine freezes
Newly burst buds or young shoots killed
Damage can be huge, reducing yield

47
Q

List 4 measures used to protect against spring frost.

A
  1. Heaters
  2. Wind machines
  3. Sprinklers (igloo effect)
  4. Thoughtful vineyard design
48
Q

How much sunlight do vines require?

A

1300-1500 hours or sunlight during the growing season

49
Q

Why do vines need sunlight?

A
  1. Photosynthesis
  2. Successful flowering
  3. Successful fruitset
  4. Sufficient ripening
50
Q

Name 3 factors affect sunlight.

A
  1. Latitude
  2. Seas and lakes
  3. Aspect
51
Q

Name 3 sunlight hazards.

A
  1. Cloudy conditions at flower and fruitset - smaller yield
  2. Cloudy conditions during growing season - unripened grapes
  3. Sunburn
52
Q

What part of the vine collects water?

A

The roots

53
Q

What determines the amount of water a vine needs?

A

Temperature

54
Q

What encourages grape ripening with regards to water?

A

Once canopy growth has occurred, limiting water supports ripening.

The vine thinks it is in danger so it focusses on ripening grapes in order to make them more attractive to birds.

55
Q

Name 4 sources of water for grape vines.

A
  1. Rainfall
  2. Drip irrigation
  3. Sprinklers
  4. Flood irrigation
56
Q

What can drought do to a vine?

A

Drought can shut down transpiration if prolonged photosynthesis occurs

57
Q

What happens if a vine has ample supplies of water?

A

The vine focusses on shoot and leaf growth and not on grape ripening

58
Q

What can heavy rainfall do?

A
  1. Disrupt flowering and fruitset
  2. Can swell the berries at harvest
59
Q

List 2 ways to mitigate possible damage from hail.

A
  1. Netting
  2. Owning several vineyards hoping both are not affected
60
Q

How does weather differ from climate?

A

Weather: annual weather variation that happens in one year

Climate: yearly temperature, sunlight and water patterns averaged out over many years

61
Q

Some regions experience greater variations in weather each year. True or false?

A

True

62
Q

What temperature is a cool climate?

A

16.5°c or lower

63
Q

What temperature is a moderate climate?

A

16.5 - 18.5°c

64
Q

What temperature is a warm climate?

A

18.5 - 21°c

65
Q

What temperature is a hot climate?

A

Over 21°c

66
Q

What is a macro-climate?

A

The climate of an entire region.

67
Q

What is a meso-climate?

A

The weather in a particular vineyard.

68
Q

What is a micro-climate?

A

The weather in a very small area in a vineyard.

69
Q

What is a continental climate? List 2 examples.

A

High continentality

Chablis and Champagne

70
Q

What is a maritime climate?

A

Low continentality

Rainfall throughout the year

71
Q

What is a Mediterranean climate?

A

Warm and dry with low continentality. Rainfall during the winter months.

72
Q

White grapes are more often grown in cool climates. Describe a white grape from a cool region.

A

Less sunshine and heat. Therefore:
Sugar: lower
Acid: high
Alcohol: lower

73
Q

Red grapes are more commonly grown in warmer climates. Describe a red grape from a warmer region.

A

More sunshine and heat. Therefore:
Sugar: higher
Acid: lower
Alcohol: higher
Flavours: riper

74
Q

List 5 weather issues:

A
  1. Wind: lessens disease pressure from moisture but bad at flowering and fruitset
  2. Frost
  3. Rain: too little, too much or during flowering and fruitset
  4. Heat stress: shuts vines down
  5. Fires: smoke taint
75
Q

What essential component does soil contribute to a vine?

A

Nutrients

76
Q

Where is soil found?

A

On top of bedrock

77
Q

What can soil be derived from?

A
  1. Hummus
  2. Stones
  3. Sand
  4. Clay
78
Q

What is loam?

A

Soils with a mix of sand and clay. Many of the best soils are loam.

79
Q

What nutrients does soil contain?

A
  1. Nitrogen
  2. Potassium
  3. Phosphorus
80
Q

What are the signs or chlorosis?

A

Leaves turn yellow and impedes photosynthesis

81
Q

What causes chlorosis?

A

Lack of nutrients

82
Q

What are some properties of soil that relate to vine growth?

A
  1. Water drainage
  2. Water retention
  3. Sun reflection
83
Q

List 8 different types of soil.

A
  1. Granite
  2. Limestone / chalk
  3. Marl
  4. Schist
  5. Clay
  6. Sand
  7. Silt
  8. Gravel
84
Q

What are the steps in establishing a vineyard?

A
  1. Site selection: matched to a suitable varietal
  2. Planting: vines live 30-50 years; planting is expensive
  3. Density of planting
  4. Training: building permanent structures
  5. Trellising: training the vines along the trellising system
  6. Pruning: removing permanent canes, leaves and wood
85
Q

A new vine can provide a commercial crop in….

A

3-5 years

86
Q

List 2 shapes can vines be trained into?

A
  1. Head trained
  2. Cordon trained
87
Q

Describe a head-trained vine.

A

Little permanent wood; some only have a trunk

Can be spur pruned or replacement-cane pruned

88
Q

Describe a cordon-trained vine.

A

One or more permanent arms or “cordons”
Usually spur pruned
Takes longer to establish because more permanent wood needs to be grown
Easier to mechanization

89
Q

When does vine-pruning occur?

A

Every summer and every summer

90
Q

What does pruning do?

A

Removes unwanted leaves, canes and permanent wood
Shapes the vines
Limits the size of the vine

91
Q

Why is winter pruning important?

A

Determines the number and location of buds that will form in the coming growing season.

92
Q

List the two different types of pruning.

A
  1. Spur pruning
    * Short sections of one-year-old wood with 2-3 buds
    * Distributed along a cordon or around the top of the trunk
  2. Replacement cane pruning
    * Longer sections of one-year-old wood with 8-20 buds
    * 1-2 canes retained; each one bent horizontally and tied to trellis
    * Mostly seen on head-trained vines
    * More complex method requiring skilled labour
    * Aka single or double guyot training
93
Q

Describe an untrained bush vine.
Why are they useful in warm climates?
Where would you find them?

A

Typically head trained and spur pruned

Suitable to warm/hot, dry, sunny regions - extra shade protects grapes

Southern Rhône, Barossa Valley

94
Q

Describe an untrained, spur pruned vine in a cool region.

A

Vines are at risk of disease pressure due to cooler conditions. The shoots are tied together at the tips to improve air circulation and reduce moisture.
The shapes are often referred to as gobelets.

95
Q

Are untrellised vineyards suitable for mechanization?

A

No

96
Q

What is the most widely used system in trellised vineyards?

A

Vertical shoot positioning (VSP)

97
Q

List 3 the advantages of vertical shoot positioning?

A
  1. Controls sunlight that gets into the canopy
  2. Improves air circulation
  3. Aids in mechanization
98
Q

How big is a hectare?

A

100m x 100m areas

99
Q

What does planting density refer to?

A

The number of vines that are planted within a given area.

100
Q

What is the range of vine density in a hectare?

A

1,000 to 10,000 vines per hectare

101
Q

What is a yield?

A

The amount of grapes pruduced.

102
Q

How can yield be measured?

A

Weight: tonnes per ha

Volume: hectolitres per ha

103
Q

Why is it important to be able to manage and predict yields?

A

Legal requirements
Contracts with négotiants
How much tank space is required

104
Q

How can excess yields be controlled?

A

Green harvest

105
Q

What is terroir?

A

French term with no English word

The ensemble of environmental features which create a “sense of place”

Best displayed in high quality wines made with careful consideration and non-intervention

106
Q

What are the elements of terroir?

A
  1. Soil
  2. Elevation
  3. Aspect
  4. Sun
  5. Climate
  6. Latitide
  7. Water
  8. Local yeast strains
107
Q

Name 4 vineyard diseases.

A
  1. Powdery Mildew
  2. Downy Mildew
  3. Black Rot
  4. Bunch Rot
108
Q

What is Powdery Mildew?

A

White powder-like patches on leaves, stems and grapes

Can grow in wet and dry regions

Kills leaves, defoliates vines

Photosynthesis impact, grape quality suffers

109
Q

What is Downy Mildew?

A

Light green to yellow spots scattered across leaves

Spots appear greasy: referred to as oil spots

Leaf infection biggest concern

110
Q

What is Black Rot?

A

Brown circular infections on leaves

Can destroy an entire crop if not addressed

Infection of young grape clusters biggest concern

Berries: light brown, then turn near black

111
Q

What is Bunch Rot?

A

Berries appear soft and watery

High humidity regions: berries have grayish growth of fungus

Tight-clustered bunches most vulnerable

112
Q

What factors does one look at when deciding when to pick?

A
  1. Sugar levels (Brix)
  2. Phenolic ripeness
  3. Desired style of wine
  4. Weather
113
Q

What advantage does hand-picking have over machine picking?

A

Quality control

114
Q

Why is vineyard management complicated?

A

Do you hire a full-time team or hire seasonal help?

Do you hire an outside vinehard management company?

CAPS - Methods of Wine Production (6 decks)

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