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Wset 4 Key Phrases > D1 > Flashcards

D1 Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

Head grafting/top grafting

A

The process of cutting the original vine at the trunk and grafting a bud from a new variety on top

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2
Q

Grubbing Up

A

The process of digging vines out the ground

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3
Q

Slurry

A

Semi liquid form of manure - organic compost

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4
Q

Green Manure

A

The term for cover crops that have been grown, mown and turned into soil to decompose and provide nutrients

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5
Q

Fertigation

A

The addition if water soluble fertiliser that’s added to an irrigation system (usually drip)

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6
Q

Aspersion

A

The reaction of water freezing and releasing energy, in this case to offer protection against frost to vines

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7
Q

Under Cropping

A

Term for when the yield of fruit is too low for the vigour of the vine

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8
Q

Vegetative Cycle

A

Year on year cycle of under cropping and excessive vigour compared to yield of fruit

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9
Q

Petiole

A

The area between the leaf stalk and stem of the vine. Where buds form

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10
Q

Hilling up

A

The process of building up soil around the vine graft to protect from winter freeze

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11
Q

Inversion layer

A

Warm zone of air 10m above ground level, 3-5 degrees warmer than ground level

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12
Q

Smudge Pots

A

Oil/propane gas heaters

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13
Q

Bougies

A

Wax Candles used for frost mitigation

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14
Q

Erysiphe Necator/ AKA Oidium tuckeri

A

The fungus that causes Powdery Mildew. Specific to grapevines with American species more resistant than Vinifera

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15
Q

Peronospora

A

The water mould that causes Downy Mildew. Lives within the vines tissue

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16
Q

Thiols

A

A category of aromas that are created during fermentation due to precursors in must. Eg 4MPP in Sauvignon Blanc

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17
Q

Linalool and Geraniol

A

A sub category of Terpenes (aromatic precursors) that contribute to Grape aromas in Muscat

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18
Q

Vin Methode Nature

A

The first recognised certification body of natural wine, based in France

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19
Q

Lysozyme

A

The enzyme that kills lactic acid bacteria, preventing MLC

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20
Q

Lactones

A

Aroma compounds derived from American oak that give aromas of coconut

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21
Q

Colloids

A

Microscopic particles too small for filtering. Removed by fining

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22
Q

Velcorin

A

The commercial name for dimethyl dicarbonate (DMDC), a treatment added before bottling that inactivates Brettanomyces

23
Q

Sparging

A

The action of flushing wine with inert gas to remove dissolved oxygen

24
Q

Flavour scalping

A

An issue with plastic closures in which the plastic absorbs some flavour molecules leading to a loss of some flavour intensity

25
Q

Saran

A

A form of plastic with low permeability, used for the seal under screw caps

26
Q

Technical Specification

A

A list of a wines main measurable chemical parameters

27
Q

Reefers

A

Insulated tanks used for long distance transportation of wine

28
Q

Laccase

A

An enzyme contributed by botrytis, capable of oxidising compounds in must and wine as relatively resistant to SO2

29
Q

Aqueous solutions

A

A solution eg grape must in which anthocyanins are more soluble

30
Q

Anaerobic metabolism

A

A change in whole grapes when entered into an oxygen free environment. Some sugars in the grape are converted into alcohol. “Intracellular fermentation”

31
Q

Canopy

A

Shoots and their major structures: buds, leaves, lateral shoots, tendrils, inflorescence and grape bunches

32
Q

Nodes

A

Little swellings along shoot where other structures are attached

33
Q

Internodes

A

The length in-between nodes

34
Q

Lignify

A

The process of green shoots turning woody and brown, happens in autumn

35
Q

Petiole

A

Another name for leaf stalk

36
Q

Second crop

A

A set of inflorescences produced from lateral shoots

37
Q

Transpiration

A

Process of drawing water and nutrients up through the vine from the roots to the leaves

38
Q

Teinturier varieties

A

Varieties with red coloured pulp, eg alicante bouschet

39
Q

Respiration

A

Process where energy is released from food substances to produce sugar

40
Q

Xylem

A

A type of transport tissue that transfers water and nutrients from roots to other parts of the vine

41
Q

Lag phase

A

Growth slows down for a few days during veraison

42
Q

Synthesis

A

Construction of complex chemical compounds from simpler ones

43
Q

Phloem

A

A type of transport tissue, transports a sugar solution from leaves to other parts of the vine during ripening

44
Q

E.N.S.O.

A

El Nino-Southern Oscillation. A climatic cycle in the Pacific with significant effect on weather.

45
Q

Turgidity

A

A vine shoots and leaves not wilting due to available water

46
Q

Mineralisation

A

The process in which organisms in the soil feed on organic matter and convert it into inorganic matter, a form available to the vine

47
Q

Biomass

A

The total quantity/weight of organisms in a given area or volume of soil

48
Q

I.F.O.A.M.

A

International Federation of Organic Agricultural Movements

49
Q

Dynamised

A

Action of stirring the contents of, in this case the cow horn, into water by creating a vortex then reversing it.

50
Q

Plough pan

A

An impervious layer of soil that has formed from years of ploughing at the same depth

51
Q

Subsoiling

A

The action of breaking down the plough pan before cultivation

52
Q

Titration

A

A method of finding out the amount of substance in a solution by gradually adding measured amounts of another substance that reacts in a known way

53
Q

Kloeckera and Candida

A

Strains of ambient yeasts

Wset 4 Key Phrases (3 decks)

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