D1: The Vine Flashcards

Question

How is a grape attached to the vine?

Answer 1

- by a stem | - stem contains tannins

Answer 2

- main shoots from last growing season which were kept at pruning - OYO wood supports compound buds - will either be called 'cane' or 'spur' depending on pruning techniques

Answer 3

- woody parts of wine older than one year - includes trunk - may have one or more horizontal arms of perm wood called 'cordons'

Answer 4

- provide support for other parts of vine - transport water and solutes to and from diff parts of vine - store carbs

Answer 5

1. anchor vine 2. imp for uptake of water and nutrients 3. store carbs 4. produce hormones which are imp for vine growth and grape ripening - usually found in top 50cm of soil - can go deeper but depends on soil, irrigation, cultivation etc

Answer 6

root tips where roots are actively growing

Answer 7

by layerings or cuttings - create genetically identical plants to parent plant

Answer 8

A selection of vine shoot that is planed and then grows as a new plant - most common technique as can take many cuttings and can propogate all at same time - can use rootstocks so can be easily grafted onto vine cutting before being planted - nurseries can treat cuttings to avoid spread of disease

Answer 9

- use shoots from established neighbouring vine to produce new vine - cane is bent down and section is buried in ground with tip of cane pointing out of ground - buried section takes root and once roots are established, cane can be cut - vine grows on its own roots so not on rootstock so no phylloxera protection

Answer 10

- vines that are genetically identical to parent vine

Answer 11

- can get cell division during plant growth which causes random mutations in genetic code to occur - can cause some slight changes in characteristics - e.g. thicker skins, smaller grapes etc - causes diversity within vines of same grape variety

Answer 12

- vines with favourable characteristics are selected by nurseries or grape growers for propagation by cuttings so as to grow new vines with these favourable characteristics

Answer 13

Pinot Noir - 115: low yields, small grapes, good for high quality red wine - 521: high yields, bigger grapes, good for sparkling wine as don't need high concentration of tannins and colour from skins

Answer 14

- buy young vines from nurseries Benefits: - usually have been tested for disease and viruses - uniformity across the region - good for vineyard management as grapes grow in similar way and ripen at same time Negatives - may only have a few available to choose from - clones may have been chosen for maximising yield rather than quality - less diversity in fruit so wine less complex and balanced - risk of disease as vines likely to all be susceptible to same pest - reasons above why a grower will want to buy and grow number of different clones of same variety

Answer 15

AKA 'selection massale' - vineyard owners take cuttings from vines in their own vineyards and cultivate them - can be sent to nursery to be grafted onto rootstock - cuttings taken from different vines - often the best performing - and have been monitored for several years Advantages: - increases diversity of planting material in vineyard and region - using own unique planting material so can enhance quality and/or yield Disadvantages: - monitoring can be costly (time and labour) - can increase spread of disease as infected parent vines can pass disease onto new vines

Answer 16

- seeds 1. pollen from stamens of flower of one vine is transferred to stigmas of flowers of another vine 2. fertilisation occurs - called 'cross fertilisation' 3. grapes develop and seeds from these planted are planted and grown - New vines grow from seeds and will all have different characteristics (look at parents and siblings - all look different) - if vine is desirable, can take propagated by cuttings to create new identical vines - potential and value assessed over long period - if good, registered with the OIV catalogue as new grape variety

Answer 17

two parent vines are the same species EXAMPLE: Pinotage = Pinot Noir x Cinsault

Answer 18

two parent vines are from a different species EXAMPLE: Vidal Blanc = Ugni Blanc x member of Seibel family Hybrids created to attempt to combine resistance of non-vinifera species and quality of fruit from VV

Answer 19

- likely to have happened in the wild - EXAMPLE: Cab Sauv came from cross fertilisation with Sauv B and Cab Franc Scientists now try and do this in labs to try and create an offspring with favourable characteristics of both parent vines - EXAMPLE: Muller-Thurgau = Riesling (fruit quality) x Madeleine Royale (high yield)

Answer 20

1. Dormancy: Jan to March 2. Budburst: March to April 3. Shoot and Leaf Growth: March to July 4. Flowering and Fruit Set: May to June 5. Grape Development: June to October 6. Harvest: September to October 7. Leaf fall and Dormancy: November and December

Answer 21

1. Dormancy: July to September 2. Budburst: September to October 3. Shoot and Leaf Growth: September to January 4. Flowering and Fruit Set: November to December 5. Grape Development: December to April 6. Harvest: March to April 7. Leaf fall and Dormancy: May and June

Answer 22

- adequate water (for photosyn) - sunlight (for photosyn) - warmth (for photosyn; respiration) - nutrients (for cell structure, function, vine growth and reproduction) - adequate levels of CO2 **timing of these key to ensure vine can produce suitable grapes for wine

Answer 23

Nov to March (N) May to Sept (S) - temps below 10 degrees mean vine cannot grow so goes dormant - leaves fall in autumn and ends with budburst in spring - no leaves = no photosyn so vine has to use stored carbs - winter pruning carried out in this period

Answer 24

- 15 degrees - found in Canada, New York State, China - below -25 degrees will kill most VV

Answer 25

- marks end of winter dormancy - buds swell and open and green shoots start to emerge - timing depends on AIR TEMP; SOIL TEMP; GRAPE VARIETY; HUMAN FACTORS - vine needs av temps to be above 10 degrees and for there to be no cold soils or frost

Answer 26

- need high temps for successful budburst. E.g. consistently over 10 degrees - marked temp differences = beneficial. Budburst is relatively uniform which is good for the rest of the growing season - little temp differences can make budburst less synchronised and budburst can happen too early so the new buds end up being damaged by frosts which means lower yields

Answer 27

- higher soil temps around the roots encourage earlier budburst - sandy soils warm up quicker than clay soils so these are good in cooler climate when earlier budburst improves chances of longer ripening period

Answer 28

av temp required depends on grape variety Those requiring low temps = early budding - Chardonnay, Merlot, Pinot Noir, Grenache Those requiring higher temps = late budding - Sauv B, Cab Sauv, Syrah - these are less at risk of spring frosts

Answer 29

- can do some viticulutral practices to delay budburst | - e.g. carrying out winter pruning late to delay budburst. Often done where spring frosts are a problem

Answer 30

- spring and early summer - shoots continue to grow and leaves and inflorescences mature - fastest rate of growth in this stage (depends on vigour of vine) Vine needs: - Stored carbs (v.imp) - warmth, sunlight - nutrients - water (don't want water stress)

Answer 31

- Carbs stored in roots, trunks and branches of vine supports initial shoot growth - low levels negatively impact shoot growth

Answer 32

- provide energy for further growth via photosyn | - need adequate warmth and sunlight for this to take place

Answer 33

- needs NITROGEN, POTASSIUM, PHOSPHOROUS - needs nutrients at this stage of the growth cycle - very dry soils can impact nutrient uptake

Answer 34

- small, weak shoots - reduction in leaf numbers - smaller leaves - bunches don't fully ripen - poor quality - lower yields

Answer 35

- warm temps (min 17 degrees) - sunlight - warmth - water - nutrients Bad: - rain - cloud - wind - cold temps ***conditions at F+FS can impact/influence next years yield (exception: Riesling - can form fruitful buds at low temps)

Answer 36

- base of leaf stalks on new growing shoots - prompt buds become lateral shoots - compound buds remain dormant until next spring Risks which can limit bud fruitfulness in next growing season: - shade - low temps - water stress - nutrient deficiency

Answer 37

1. pollen-laden stamens are exposed 2. pollen grains shed and land on moistened stigma surface (POLLINATION) 3. Germination - each pollen grain produces a pollen tube 4. pollen tubes penetrate stigma and then the ovule in the ovary 5. leads to formation of a grape berry 6. fertilised ovules form seeds (max of 4 per grape) 7. wall of ovary enlarges to form skin and pulp of grape

Answer 38

- term used to describe transition from flower to grape

Answer 39

- usually within 8 weeks of budburst - temperature dependent - needs to be warm (min 17 degrees) where flowering begins within days - too cold lengthens flowering and can lead to uneven ripening

Answer 40

- typically 30% flowers become grapes (between 0% and 60%) - germination needs warmer temperatures (20 - 32 degrees) - pollen tube growth can be negatively affected by cold, wind, rain - leads to irregular fruit set and poor yields - hot, dry, windy conditions = water stress = reduced yields

Answer 41

- means irregular fruit set - fruit set has failed for a high proportion of flowers - ovule fertilisation has been unsuccessful so no grapes develop - caused by * imbalance of carb levels (low photosyn rate) * poor weather conditions * too vigorous shoot growth (diverting carbs from inflorescences) Best conditions: - fertile soils - fertiliser - vigorous rootstocks - grenache, merlot, cab, malbec: all susceptible

Answer 42

- means irregular fruit set - high proportion of seedless grapes - can still ripen but are very small and therefore reduce volume of wine that can be produced - can stay small, green and unripe so poor quality wine produced - mainly from cold, wet, windy weather at pollination and fruit set - chardonnay and merlot particularly susceptible

Answer 43

- starts soon after fruit set 1. hard green grapes grow and tartaric and malic acids accumulate 2. Aroma Compounds and Precursors develop (e.g. methoxypyrazines) 3. tannins accumulate. V bitter. Sunshine promotes tannin accumulation 4. sugar levels are low 5. water flow into grapes is high and mainly transported via xylem * too much water and nutrients can prolong this stage as can encourage shoot growth rather than grape ripening * mild water stress can speed up stage. Will give reduced yield but has greater skin to pulp ration. Good for red wine as increases CAT compounds - shoot growth continues but is slower at this stage -

Answer 44

- lag phase as growth slows for a few days - cell walls become stretchy and supple - green chlorophyll in skin cells breaks down - black varieties start becoming red which is due to synthesis of compounds called ANTHOCYANINS

Answer 45

- most important stage in vine process as determines final grape quality - shoot growth has slowed down - cells in grape expand rapidly - sugar and water accumulate - acid levels fall - tannins, colour and some aroma compounds and precursors develop - harvest marks end of this stage

Answer 46

- rapid at start but then does slow down - sugar produced via photosyn - needs: - max temps of 18 - 35 degrees - sunlight levels above 1/3 of full sunshine cold/cloudy = rate of photosyn hinders sugar levels too hot/dry = extreme water stress causes photosyn to slow or stop and hinders sugar accumulation

Answer 47

- flow via xylem slows down - sugar solution transported by phloem into grape * * movement of sugar solution and therefore sugar accumulation correlates to rate of grape transpiration * * faster in warm, dry conditions rather than cool, humid conditions RISK: in warm environments, accumulation of sugar can be too quick and be too high before aromas/flavours/tannins have developed

Answer 48

- concentration falls during ripening due to dilution (as sugar and water accumulate in grape) - MALIC ACID falls even more as used in respiration during ripening - respiration is slower at cooler temps so therefore wines from cooler climates have higher acidity

Answer 49

- temps above 21 degrees in final months can lead to loss of acidity - temps below 15 degrees can mean acidity is too high - cool night temps mean less malic acid lost during respiration - e.g. high diurnal range wines (central otago, washington state etc) have higher acidity than those with warmer night temps

Answer 50

- methoxypyrazine levels fall - cool temps and lack of sunlight hinder decrease so very herbaceous or floral aromas - other aroma compounds and precursors increase during ripening - e.g. TERPENES - gives floral and citrus aromas Impact of grape variety and natural resources on aroma compounds and precursors is very complicated but tasting shows that some aromas are more common to certain compounds - e.g. Cool climate chardonnay = green and citrus fruit Warm climate chardonnay = tropical and stone fruit

Answer 51

- levels high at veraison - decrease during ripening - sunshine promotes tannin accumulation pre-veraision and greater polymerisation post-veraison - anthocyanins increase during ripening

Answer 52

- grape variety (early or late ripening) - climate conditions (too warm or too hot) - management of vine and vineyard (e.g. canopy management) - time of harvest (both natural and human impact)

Answer 53

- if left on vines, grapes start to shrivel - no more sugar or water brought to grape so water lost through transpiration which concentrates sugars - extra ripe aromas develop

Answer 54

depends on number of factors 1. level of sugars in grape - dry wines: amount of sugar is directly linked to % alc - sweet wines: sugar influences sweetness and alc 2. taste profile - can be particular to individual grape grower - dont want under-ripe herbaceous aromas or over-cooked jammy aromas 3. tannin ripeness - want to avoid bitter, unripe tannins - tannins polymerise during ripening and become less bitter - sensation of tannins in finished wine is v complex - other compounds can change perception residual sugar = tannins seem softer bone dry, high acid = tannins seem astringent

Answer 55

- time when sugar, tannin and aroma ripeness most favourable - want to produce balanced wine - can make adjustments in winery

Answer 56

- cooler conditions = slower process as too cold or shady means that grapes can struggle to meet sugar ripeness - diff temps influence aromas as they either synthesise, degrade or retain aromas - warm climates = sugar ripeness may be reached before aroma or tannin ripeness