D1 - Vini and Viti Flashcards

Question

what can poor soil health lead to?

Answer 1

problems with the availability and uptake of nutrients and water in the soil leading to poor vine growth and grape ripening

Answer 2

vigour depends on natural resources (t°, water and nutrients), planting material (grape variety, clone, rootstock), and presence of any disease.

Answer 3

1. Maximise the effectiveness of light 2. Reduce shade 3. Ensure microclimate is uniform so grapes ripen evenly 4. Balance between vegetative and reproductive functions 5. Arrange to ease mechanisation 6. Promote air circulation to reduce disease

Answer 4

- poor air circulation - higher humidity - suitable condition for fungal - fungicides will have less penetration into canopy

Answer 5

1. Vine training 2. Vine pruning 3. Site assessment to determine the ideal grape variety, rootstock visor, planting density and row orientation 4. Winter pruning 5. Summer pruning 6. overall plant vigour management

Answer 6

- Shoot positioning - Shoot removal - pinching - Disbudding - Shoot trimming - leaf removal - green harvest

Answer 7

Water take from roots

Answer 8

Ramsey and Dog Ridge

Answer 9

They eat surface cells of leaves

Answer 10

They eat flowers and grapes

Answer 11

Its a microscopic worms in soil, they eat vine roots.

Answer 12

Insects - they eat vine root and lay eggs on the roots.

Answer 13

1. Vines die of drought in patches and next year also 2. vine roots covered with insects, surrounded by yellow eggs 3. Pale green galls on the under-surface of the leaves 4. slow shoot growth, leaf yellow in 3 years, after 5 years plant die.

Answer 14

Mulches are usually made of biodegradable materials, such as straw or bark chips, that provide nutrients for the vine. Material with high nutrient content can be chosen for nutrient-poor vineyards.

Answer 15

- open canopy - fungicides - sulfur (spray from 2nd week of bud burst until veraison)

Answer 16

PM - Erysophe (Odium tucker) DM - Peronospora GR - Botrytis Cinerea

Answer 17

Fanleaf virus Leafroll virus

Answer 18

Discoloration, late or delay shoot, and leafs looks like a fan. Spread: grafting and dagger nematodes Prevent: no cure, check the soil virus-test the soil for presence of dagger nematodes, clean planting material

Answer 19

transport tissue that transports sugar from leaves to other parts of the vine)

Answer 20

refractometer

Answer 21

1. Add enzyme lysozyme (kills lactic acid bacteria) 2. move out to other part of winery 3. filter out lactic acid bacteria

Answer 22

1. t below 15 C 2. low pH 3. moderate SO2

Answer 23

Cross flow filtration of alcohol and water, then that is distilled to remove alcohol

Answer 24

Fining agent must have opposite charge from wine colloid. The fining agent and colloid attract each other and form a solid large enough to be removed by racking or filtration.

Answer 25

Kaiselguhr

Answer 26

Diatomaceous earth Sheet filters

Answer 27

When SO2 added - it dissolves and some reacts. This proportion called “bound SO2” - ineffective “free SO2” - not bound Free SO2 exists in relatively inactive form and a small proportion exists as molecular SO2 - which is most effective against oxidation and microbes. Most effective one - molecular SO2 (which exist in free SO2) When pH low - higher free SO2 - much effective high pH - add more SO2

Answer 28

Process that removes oxygen from the wine before bottling. why? oxygen in wine will reduce shelf life

Answer 29

irrigation drought resistant rootstock drought tolerant variety (Garnacha)

Answer 30

Sedimentation Centrifugation Clarifying agent Filtration

Answer 31

1. Adding dry sugar - chaptalisation - most common 2. Adding grape must 3. RCGM 4. Reverse osmosis 5. Vacuum extraction 6. Chilling- cryoeztraction

Answer 32

1. Adding water 2. Reverse osmosis 3. Spinning cone

Answer 33

1. Citric acid 2. Tartaric acid - most common 3. Malic acid 4. Lactic acid

Answer 34

1. Calcium carbonate 2. Potassium carbonate 3. Ion exchange

Answer 35

Stomata are pores on the underside of leaves that allow a plant to take in carbon dioxide, which is needed for photosynthesis; They also allow water vapor to diffuse out of the plant, but when conditions are hot or dry they can close to reduce water loss, but limits photosynthesis by preventing carbon dioxide from entering the vine.

Answer 36

A cluster of flowers on a stem which, when fertilized, develops into a bunch of grapes at fruit set.

Answer 37

A section of a vine shoot that is planted which then grows as a new plant.

Answer 38

The shoot is bent down and a section of it is buried in the ground with the tip of it pointing up out of the ground. The buried part of the shoot takes root. Once the new roots are established, the cane linking the new growth to the original plant is cut. The new vine now grows on its own roots, not those of a rootstock, which can be problematic in that the new roots don’t offer any kind of resistance to phylloxera.

Answer 39

When vine nurseries or grape growers propagate a vine that has somewhat different but desirable characteristics, or mutations, by using cuttings from that vine to grow new vines which will then have the same desirable and somewhat different characteristics (mutations).

Answer 40

technique that vineyard owners take cutting from their vines and cultivate these cuttings (generally from best performing vines). These cutting can be sent to nursery for grafting onto rootstocks. Advantages - increase diversity, using own planting material Disadvantages - costly if you are big wineries, grape grower may not be aware that vine is virus effected.

Answer 41

help regulate flow of water. very high level of potassium - problem to uptake magnesium low level - low sugar accumulation in the grapes->reduce yield

Answer 42

Impact vine vigour and grape quality. Its a component of protein and chlorophil. too much nitrogen in the soil - excess vegetative growth too little nitrogen - yellowing vine leave->reduce yields grapes low nitrogen ->problematic for fermentation

Answer 43

for photosynthesis low phosphorus - diminish (weak) water take up and nutrients

Answer 44

found in chlorophil and important for photosynthesis low magnesium - poor ripening

Answer 45

in the structure of plant cell and photosynthesis low calcium - negative influence on fruit set

Answer 46

1. advective frost (cold air from cold area) 2. radiative frost (cold air will collect at valley bottom because heat will lost on still, cool nights, freezing cold air will develop)

Answer 47

plant on slope free draining soil construction of drainage system

Answer 48

nothing can be done: choice of site - slopes soil drainage monitoring the forecast - early harvest with less-ripe fruits or risk to lose

Answer 49

hillside sides vineyards near large bodies of water vineyards must be planted where snow is most thick Cab.F, Riesling choice or Concord reactive: - build up soil around the graft, bury vines - expensive -vines can be pruned to have several trunks, so that killed in winter can be replaced.

Answer 50

how to reduce risk: 1. avoid frost pockets 2. delaying pruning 3. type of grape variety (late budding) 4. training high off the ground 5. bare soil between the rows (cover crops increase risk of frost) how to combat: 1. water sprinklers 2. wind machines (helicopters) 3. smudge pots

Answer 51

1. rockets - silver iodide - cause rainfall than hail 2. netting (Mendoza) 3. strategic planning (different vineyards in different areas Burgundy) 4. insurance against hail - expensive

Answer 52

1. Canopy managememnt 2. Row orientation - avoid from east to west (avoid hottest aspects) better north-south orientation. 3. if heatwave is forecast - additional irrigation (avoid water stress) 4. sunscreen spray and shading with cloth or net

Answer 53

1. employee training 2. install fire detectors and sprinklers 3. install and maintain water tanks

Answer 54

1. micro-vinification (make an analysis) make sample 2. hand-harvest, gentle and whole bunch pressing (to get more fruitiness), fermentation in low temperatures, shorter/less maceration (all to increase fruitiness) 3. flash-detente or reverse osmosis 4. can blend with unaffected wines

Answer 55

1. phylloxera 2. mammals 3. birds 4. spider mites 5. grape moths 6.nematodes

Answer 56

1. powdery mildew 2. downy mildew 3. esca 4. grey rot 5. eutypa dieback 6. phomopsis cane and leaf spot

Answer 57

1. Pierce's disease 2. Grapevine yellows

Answer 58

1. Fanleaf virus 2. Leafroll virus

Answer 59

is an organism that transmit a disease (sharpshooter - Pierce's Disease and leafhopper - grapevine yellows)

Answer 60

1. Maximise the effectivenesss of light interception 2. Reduce the shade within the canopy 3. Ensure that microclimate is as uniform as possible so that grapes ripen evenly 4. balance between vegetative and reproductive functions of the vine 5. ease mechanisation and/or manual labour 6. air circulation to reduce incidence of disease

Answer 61

or "crop thinning", Its when you harvest grape bunches during summer time to increase ripiness of those bunches that left on the vine. It can enhance ripening process and improve unformity of ripiness.

Answer 62

Sonoma, Napa, Leyda Valley, Sauternes limited sunlight ->reduce photosynthesys ->slow down sugar accumulation and acid degradation. (beneficial in warm climate for early ripening grapes) Mist & fog - increased humid ->fungal disease, if sunny and warm afternoon ->noble rot (Sauternes)

Answer 63

1. Drainage - sandy, stony - warm up quickly (desirable in cool climate - budburst - but frost risk) 2. Colour light color (chalk Sancerre) - extra solar radiation dark color (volcanic soil Etna) - absorb energy and re-radiate at night (beneficial in cool climate) stony soil - absorb heat and release at night

Answer 64

1. warming or cooling t 2. pretect from disease 3. increase evapotranspiration rate 4. damage vines and vineyard trellising

Answer 65

1. temperature 2. protect from frost 3. coastal area - moderate t (Bordeaux, Oregon) 4. Radiation reflected from water surface (depend on angle, high altitude increase angle) 5. El Nino and La Nina (weather affect on Pacific)

Answer 66

Washington & Oregon, Australia - dry and warm t (AUS drought) South America & California - high rainfall, warm t (hurricaine)

Answer 67

Washington & Oregon, Australia - cool t , wet South America & California - warm t, dry

Answer 68

angle at equator 90* = more heat far from equator - lower angle (low angle = less heat) low angle - high latitude slopes - increase angle -> increase heat slopes beneficial at cool climates

Answer 69

1. Early grape growth 2. Veraison 3. Ripening 4. Extra ripening

Answer 70

1. green grapes grow in size 2. tartaric and malic acid accumulate 3. aroma compounds and precursors develop 4. tannins accumulate 5. sugar is low - best for this period mild water stress

Answer 71

1. grape growth slow down 2. grapes cells - stretchy and subtle 3. color change (black grape become red)

Answer 72

level of sugar - key parameter of ripening 1. acid - malic down->total acid down 2. methoxypyrazine down, other aroma up 3. tannin - start to decrease and polimerize 4. anthocyanin up

Answer 73

1. grapes shrivel 2. no more sugar or water imported to grape 3. water loss through transpiration (sugar concentration) 4. extra ripe aroma develop

Answer 74

in continental or high altitude - high DR regions near body of water - low DR

Answer 75

in warm, hot climate Mendoza or Ribera del Duero - slow down acid lost and beneficial for formation of anthicyanins and aroma retention - rotundone

Answer 76

in cool, moderate climate Mornington Peninsula or Mosel allo ripening (even at night) breakdown methoxypyrazine

Answer 77

1. too much - dilution & grape spitting (botrytis) 2. too less - grape shrivel and reduce desired level of ripiness

Answer 78

500 mm in cool climate 750 mm in warm climate

Answer 79

Manure or compost (that they have to break down by worms, bacteria to be available for vine take nutrients - called mineralisation)

Answer 80

Organic turn to inorganic by help with worms or bacteria or fungi. Manure or compost (that they have to break down by worms, bacteria to be available for vine take nutrients - called mineralisation)

Answer 81

High pH soil (limestone soil or high calcium carbonate) - vine not able to take iron -> leaves turn yellow - chlorosis

Answer 82

1. soil pH (high soil pH - chlorosis) 2. soil health - if earthworms, bacteria and fungi - can convert compost or manure into available nutrient to the vine 3. soil texture (high clay - holding capacity up, sandy soil down, but humus can increase capasity of holding) 4. soil topography (slopes down, plains, valley floor - high fertile)

Answer 83

Normally vine need low nutrients - so many soil is suitable for vine, but can improve by: 1. adding compost 2. fertilisers 3. cover crop 4. mulching (see again managing nutrients and water chapter 6)

Answer 84

1. GDD - (Winkler) - (av t - 10*)*(Apr-Oct)+summ all 2. Hunglin Index - similar GDD, but take into account mean&max t, daylength in high latitude 3. MJT - mean Jan/Jul t + himudity, continentality, hours of sunshine 4. GST - mean t of growing season

Answer 85

is a measure of difference annual t of hottest and coldest month. Large bodies of water, ocean, sea, large lake - moderating affect winter t and summer t Coastal - low continentality -> maritime or mediterranean Regions far inland from ocean - continental

Answer 86

Increase production and reduce labour

Answer 87

1. mechanisation 2. chemical inputs (herbicides, disease, pest agrochemicals, fertilisers etc) 3. irrigartion 4. clonal selection

Answer 88

Integrated Pest Management - is a key part in sustainable viticulture

Answer 89

when level of damage exceed the cost of intervention

Answer 90

IPM - build on on some organic insights but can use chemicals, IPM will give detailed instruction to grape grower how to identify and monitor pests or disease and will tell limit when can use chemical. He will tell also how to set preventative measures they also seek - first to boost grape own defence system

Answer 91

+ 1. more thoughful approach 2. use scientific understanding 3. reduction in spraying 4. cost saving - 1. not protected 2. can be too low standards (ex NZ)

Answer 92

Copper sulfate with lime (use for downy mildew) . protection of these mildew only last until 20 mm of rain has fallen.

Answer 93

aim : 1. improve soil 2. range of micorbes & animals within both increase health of vine and disease resistant Reject: 1. synthetic fertilisers 2. herbicides 3. pesticides 4. fundicides Instead use: synthetic fertilisers - natural fertiliser which is animal manure, natural calcium carbonate, compost pesticides - cover crop pesticides - natural predators, bacteria bacillus subtillus, sexual confusion fungicides - bordeaux mixture, sulfur and copper culfate

Answer 94

1. Compost - nutrient for vine, improve structure of soil, increase biomass 2. Natural fertilisers - animal manure, natural calcium carbonate - the idea is restore balance of the vineyard 3. cover crop - cultivation of it improve of life in the soil (green manure) 4. reduction of monoculture - cover crop, planting hedges, biodiversity

Answer 95

- Builds upon organic - The vineyard soil is seen as part of a connected system with the planet Earth, the air and other planets. - Practitioners adapt their grape growing practices to coincide with the cycles of the planets, moon and stars. - Special biodynamic preparations are used to treat the vines.

Answer 96

- Homeopathic remedies based on natural treatments - Used to fertilise the soil, treat diseases and ward off pests

Answer 97

horn manure - Cow manure stuffed into cow's horn - Burying horn in the soil throughout the winter - Later dug up and the contents are dynamised (stirring the contents of the horn into water) - Sprayed onto the soil as a homeopathic compost Goal: manure is believed to catalyse humus formation

Answer 98

A treatment based on silica - Fill a cow's horn with ground quartz (silica) - Bury it for six months - Then dug up, dynamised and sprayed onto the soil - Goal: silica is thought to encourage plant growth

Answer 99

- Belief: compost has to be first 'activated' by a series of starters added in tiny quantities - Starters: yarrow, chamomile, nettle, oak bark, dandelion or valerian prepared in various ways; for example, the yarrow in a deer's bladder - Goal: assist with the decomposition of the compost.

Answer 100

- A branch of precision agriculture. - Utilises data from the vineyard (soil, vine vigour, topography, plant growth). - Responds to variations from plot to plot and row to row.

Answer 101

- Targeted interventions based on collected data. - Precise actions for pruning, leaf removal, treatments, irrigation, crop thinning, and harvesting.

Answer 102

- Changing rootstock based on soil fertility. - Increasing leaf-stripping in areas with high vine vigour.

Answer 103

- Responding to variations in the vineyard. - Producing best quality and yield. - Reducing environmental impact. - Lowering treatment costs.

Answer 104

It can be used to identify different quality zones and to tailor a wide range of interventions (choice of variety and rootstock, canopy management, treatments, harvest dates) with the aim of improving yields and/or quality.

Answer 105

Depending on the questions and how much are you required to expand the answer, I find structuring the answer by asking myself these questions helps me, you can find one that works for you too: (What?) (How?) (Why?) (So?) (and then?/but?) (What) Humus is organic matter in the soil that is formed by the partial decomposition of plant and animal material by soil microbes and earthworms. It has a spongey texture, large surface area and is able to adsorb water and nutrients. (How?) It helps to bind soils together and can help soils to retain water and nutrients. (Why?) This is particularly important in vineyard where water is a limiting factor. It also increases the available nutrients that the vine needs to grow successfully. (So?) Summary, i.e., ensuring soil is well prepared. (And then?/but?) type of managing soil in organic and biodynamic viticulture

Answer 106

Builds on scientific understanding of fermentation processes. 3 techniques: 1. Temperature Control 2. Use of additives and/or processing aids 3.Manipulations Based on Louis Pasteur's work in 1860s identifying bacteria and yeasts.

Answer 107

To produce stable wines which reliably show fruit character and have no faults.

Answer 108

1. made with organically grown grapes 2. complies with rules that restrict certain practices from being performed during winemaking.

Answer 109

1. Biodynamically certified grapes. 2. Certain winemaking practices are required or encouraged by the certifying body, Demeter. Local Demeter certifiers determine locally specific requirements.

Answer 110

- increasing alcohol levels by concentrating the must - addition of tannins and certain fining agents (e.g. isinglass)

Answer 111

1. approach to winemaking where nothing is added and nothing removed. 2. But it is accepted that it refers to a wine that is made with the fewest possible manipulations.

Answer 112

Many conventional methods are allowed, but Ecocert will give list of excluded processes, example partial de-alcoholisation.

Answer 113

UK - natural yeast, but organic or commercial yeast can be used ban - alcohol level increase by concentration entire must USA - natural yeast, but certain commercial yeast can use if stuck fermentation (case by case basis) many products are not permitted - adding tannin, certain fining agent - isinglass)

Answer 114

- site -soil -planting material

Answer 115

1. Texture - proportion of mineral particles: sand, silt and clay clay - fine texture.. 2. Structure - high clay - sticky - challenging for root penetriate and challenging for soil cultivation high sand - (or gravel, pebbles) - loosely structured, need more clay to bind them

Answer 116

process that break down plough pan (hard surface) which may have formed after years and years.

Answer 117

Limestone soil cant get enough iron = chlorosis

Answer 118

Acidic soil Struggle to take phosphorus

Answer 119

Ramsey and Dog Ridge (Vitis Champini)

Answer 120

110R, 140 R - drought tolerant (V.Rupestris and V.Berlandieri) 110R - tolerant to acidic soil 140 R - high vigour - 140 R can use if need sparkling wine production (where need high yeald with delicate aromas than lower yeald with concentrated aromas) or can boost vigour in unfertile soil and dry conditions.

Answer 121

Riparia Gloire (Vitis Riparia) - useful in high rainfall and water-retaining soil

Answer 122

99R and 110R

Answer 123

high lime content (limestone) - 41B

Answer 124

420A and 3309C

Answer 125

Aim - cheap and consistent high yield A flat, fertile in a warm, dry climate Flat, fertile, warm - high vigour+irrigation Dry - less disease (save money on fungicide and less sorting) flat - machinery

Answer 126

Aim - healthy grapes of the optimum composition (acid, tannin, aroma, sugar, colour) cool climate - sites that maximise potential to ripen grapes ->aspects (Rheingau, Germany) Warm climate - cool sites ->high altitude (Lujan de Cuyo, Mendoza, Argentina) ->cooling sea breezes (Casablanca, Chile) Plus consider logistical, legal and cost factors (6)

Answer 127

1. cost of land 2. location, layout, topography 3. steep slopes 4. easy access to vineyard and distance to winery (to transfer) 5. proximity of the vineyard and winery (for guests, customers) 6. irrigation

Answer 128

1. Drainage and structure 2. Mineral composition 3. Presence of pests or unwanted plants

Answer 129

1. root penetriation 2. water drainage 3. nutrient holding capacity 4. workability

Answer 130

1. remove large rocks 2. subsoiling - breaking down a plough pan 3. removing old roots 4. applying herbicides to treat weeds 5. applying manure, compost, fertilisers to increase nutrients

Answer 131

turn over the surface layer of the soil, burying it done to incorporate manure, compost or fertilisers into soil better

Answer 132

1. Time of budding (Char or Riesling) 2. Duration of annual life-cycle (PN or Grenache) 3. tolerance to drought (Grenache) 4. resitance to disease (CabS, Merlot) 5. winter hardiness (Riesling, Vidal) 6. vigour (SBL)

Answer 133

1. style of wine (low tannin, fruity) 2. yeald (inexpensive) 3. cost (PN - very costly) 4. law (Proscco-glera) 5. availability (sold out) 6. market demand (fashion grape)

Answer 134

1. pest 2. water 3. soil pH 4. Vigour

Answer 135

remove inflorescence - allowing young vine to concentrate its resources on growth

Answer 136

between 10-40 years

Answer 137

1. better balanced and adapted to environment 2. lower yield and higher concentration 3. more old wood meaning higher stores carbohydrates when stressed

Answer 138

1. Applying fertilisers 2. Promotion of biological activity and soil structure, and management of weed

Answer 139

soil health =: 1. structure of the soil 2. amount of organic matter and humus (organic matter =nutrients) 3. number of living organisms (they need to break down) 4. available nutrients (nitrogen, potassium, phosphorus - essential for photosynthesis or to grow successfully)

Answer 140

1. Cultivation 2. Herbicides 3. animal grazing 4. Cover crop 5. Mulching

Answer 141

1. Pre-emergence herbicides - sprayed before weed established, absorbed by roots = inhibits germination 2. Contact herbicides - sprayed on established weed and kill green part = death of plant 3. Systemic herbicides - spread on established weed, taken by leaves and go travel down = kill whole plant

Answer 142

1. risk of poison operator, consumer, environment 2. weed can be resistant, then need large amount 3. can increase vine vigour too much as no competition for water and nutrients 4. they are not allowed in biodynamic and organic viti

Answer 143

Cover crops - specifically planted to have beneficial effect on the vineyard. 1. Suppress weed (stop growing weed) 2. improve soil structure 3. compete with water and nutrients in fertile soils 4. manage soil erosion 5. enhance biodiversity 6. provide surface to drive on

Answer 144

Legume: beans and clover Cereal: ryegrass and oat Also possible to leave - natural vegetation

Answer 145

Yes Especially at key times in the vine cycle, so that CC wont compete for nutrients and water.

Answer 146

Ploughing into the soil -> which also provide organic matter and this way fertilise the soil. (called green manure)

Answer 147

is spreading of matter onto the soil to suppress the growth of weed, and it can provide nutrient and humus -> which promote biological activity and good soil structure. its made of biodegradable natural materials such as straw or bark chips.

Answer 148

Advantages: 1. doesnt use any chemical (ok in organic and biodynamic) 2. reduce water evaporation (good in dry climate) 3. can be sourse of humus and nutrients ->improve soil structure Disadvantage: 1, bulky - expensive to transport and spread 2. only effective if applied thick layer 3. it can increase vigour too much as there no competition for water and nutrients

Answer 149

1. Irrigation 2. Water drainage

Answer 150

1. cultivation (one of option)

Answer 151

A system of timed and regulated irrigation application to apply mild to moderate stress to the vine at a specified time within the growing season.

Answer 152

Between fruit set and veraison to limit shoot growth and favour grape development.

Answer 153

1. Vine growth and grape development are controlled 2. Less water is required 3. Improvement to grape quality

Answer 154

Not using irrigation in areas with limited rainfall Leads to lower yields with potentially an improvement in grape quality.

Answer 155

Artificial drainage systems in the vineyard. Leaving natural vegetation or planting cover crops to compete with vines for water. Improving the soil structure to better regulate water drainage

Answer 156

Two types - Organic and mineral They can be added before planting to help the growth of young vines. They can be applied to established vineyards to correct nutrient deficiencies.

Answer 157

Cheap or even free Can be good for soil structure and water retention Provide nutrition for soil organisms and promote living matter in the soil

Answer 158

Fertiliser that is extracted from the ground or chemically manufactured.

Answer 159

- Can be tailored to suit the nutrient requirements of the vineyard - Inorganic form can be readily available to the vines - More concentrated, cheaper to transport and easier to distribute

Answer 160

A method of weed control that involves ploughing the soil to cut or disturb the weeds' root systems.

Answer 161

Does not use any chemicals, can be used in organic and biodynamic viticulture. It enables fertiliser and mown cover crops to be incorporated into the soil at the same time as removing weeds.

Answer 162

1. Grown to suppress weeds 2. Planted to improve soil structure 3. Compete with the vine for nutrient and water availability in fertile sites 4. Manage soil erosion 5. Enhance biodiversity 6. Provide a stable surface to drive vineyard machinery on

Answer 163

Cover crops of vegetation that are ploughed into the soil

Answer 164

The spreading of matter onto the vineyard soil to suppress the growth of weeds.

Answer 165

1. Drought 2. Excess of water 3. untimely rainfall 4. freeze 5. frost 6. hail 7. sunburn 8. smoke taint

Answer 166

1. Irrigation system 2. drought resistant rootstock 3. drought tolerant grape

Answer 167

organisations of the shoots, leaves and fruit of the vine in order to maximise grape yield and quality.

Answer 168

- Increases the vine's photosynthetic capacity (compared to a vine with a dense, shaded canopy) - Increases the vine's ability to ripen larger yields

Answer 169

Poor air circulation Higher humidity within the canopy Suitable conditions for fungal diseases to develop Fungicides will have less penetration into the canopy

Answer 170

1. Increased sugar levels 2. Increased tannin levels and riper tannins in grape skins 3. Enhanced colour in black grape skins 4. Decreased malic acid 5. Increased levels of favourable aroma precursors 6. Decreased methoxypyrazines 7. Reduction of fungal disease pressure

Answer 171

1. Climate 2. Water and nutrients 3. Grape variety 4. Choice of rootstock 5. Desired wine style

Answer 172

Winter pruning Summer pruning

Answer 173

1. vine training 2. vine trellising 3. winter pruning 4. summer pruning 5. overall plant vigour management

Answer 174

-disbudding - shoot removal - shoot positioning - pinching - shoot trimming - leaf removal - crop thinning/green harvesting

Answer 175

- the vigour of the vine (which in turn is influenced by natural resources and planting materials) - the type of trellising system used - what access requirements between the vines

Answer 176

Depends on climatic and logistic conditions: 1. North-South - most sunlight, however west - more shade (from sunburn - afternoon sun) 2. winds - 90* to the wind - most protected 3. slopes - if angle more than 10* - plant up to down 4. row parallel to longest side of vineyard

Answer 177

Typically refers to the shape of the permanent wood of the vine.

Answer 178

1. head training 2. cordon training

Answer 179

Low: - The vine trunk is short - Benefit from heat retained by the soil - Provide greater protection from wind High: - The vine trunk is long - Better avoid frosts - Make manual interventions (e.g. harvesting) easier

Answer 180

1. Spur pruning 2. Replacement cane pruning

Answer 181

- Spur pruning is easier to carry out and can often be mechanised. - Replacement cane pruning is more complex and requires skill to pick suitable canes and train them.

Answer 182

Hot and sunny regions Dry conditions The shade created is beneficial to avoid sunburn Dry conditions inhibit disease in a potentially humid fruiting zone

Answer 183

1. Maximise light interception 2. Increase air flow through the canopy (reducing risk of fungal disease) 3. Aids mechanisation, by positioning the fruit in one area

Answer 184

- Enhancing grape ripening - Reducing chance of fungal disease - Making the vineyard easier to manage.

Answer 185

AKA debudding - Removal of excess buds Goals: 1. manage vine balance and yields (quality, law) 2. to remove buds that are poorly positioned (downward facing, close together) 3. remove buds of non-fruit bearing shoots (competition)

Answer 186

- Removal of shoots, often laterals, that are infertile or poorly positioned (e.g. too close together or low down on the trunk) - Help to maintain a well-organised, open canopy.

Answer 187

- Removes the shoot tips at flowering - Improve fruit set.

Answer 188

- Cutting shoots to limit growth and reduce canopy thickness - Enhances fruit ripening by reducing competition for carbohydrates between the shoot tips and fruit - Lowers disease pressure through better air circulation and improved spray penetration.

Answer 189

- Removing leaves - Reduce shading of fruit and hence enhance ripening - Lower disease pressure through better air circulation and improved spray penetration.

Answer 190

In warm and hot climates, excessive removal of leaves can expose the grapes to too much sunshine and heat and lead to sunburn.

Answer 191

- Removal of bunches of grapes - Increase ripeness of those grapes left on the vine.

Answer 192

1. Debudding 2. Shoot removal 3. Shoot positioning 4. Pinching 5. Shoot trimming 6. Leaf removal 7. Green harvest

Answer 193

Enhance grape ripening reduce chance of fungal disease vineyard easier to manage

Answer 194

Warmer climate speeding up sugar development Better viticulture enabling grapes to ripen more successfully More focus on aroma and tannin development

Answer 195

1. Sugar - refarctometer 2. Acid - titration or pH meter 3. Aroma and Tannins ripiness - taste

Answer 196

spectroscopy - multiple measures

Answer 197

19-25 Brix (equivalent of 11-15% ABV )

Answer 198

- Some harvested late to concentrate the sugars in the grapes - Some need hand-harvesting over several passes through the vineyard to select the most botrytised grapes at that time - Some grapes can only be picked when temperatures reach below certain levels (Icewine, Eiswein)

Answer 199

1. select out undesireble grapes before machine 2. use bow-rod shaking machine 3. use latest machine with optical sorting, crushing and adding SO2 4. rigorous sorting on arrival at the winery

Answer 200

1. Chenin Blanc , Loire - early for sparkling, mid - dry and off-dry wine, later - botrytis or late harvest styles 2. Zinfandel, California - white zinfandel early, september - red wine 3. wines with RS - botrytis many passing or icewine only when -8* canada 4. Contuniuing debate over "hang time" - consumer likes, but grower think its unbalanced

Answer 201

1. faster and cheaper 2. Avoids issues of the lack of availability/unreliability of workers 3. Grapes can be harvested at night and be kept up to 15°C cooler 4. The timing of the harvest can wait and then carried out quickly

Answer 202

- Can reduce microbial spoilage and oxidation - For white, fruity wines, starting the winemaking with cool fruit preserves the intensity of fruit aromas. - Saves costs on refrigeration

Answer 203

1. Whole bunches - premium sparkling wine (Champagne and other bottle fermented Sp.W) 2. Carbonic or semi-carbonic wine method - Beaujolais or other wine 3. Required selective garvesting (botrytis Trockenbeereslause Mosel) 4. Steep slopes or uneven land (Duoro Valley) 5. Bush vines (machine require trellis)

Answer 204

1. Water 2. Alcohol 3. Acids 4. Wine aromatics 5. Residual sugar 6. Glycerol 7. Phenolics

Answer 205

Increase microbiological stability increase effectiveness of So2 gives to red wines - bright red colour and enhance ability to age well

Answer 206

Lactic Acetic

Answer 207

volatile acidity

Answer 208

5.5-8.5 g/L

Answer 209

Aromas from the grapes Aromas created by fermentation due to the presence of aroma precursors in the grape must Aromas originating from Fermentation and its by-products Aromas from other sources

Answer 210

1. Methoxypyrazine, rotundone 2. Thiols , terpenes 3. Esters, acetaldehyde, diacetyl, sulfur compounds 4. vanilin, eucalyptol

Answer 211

1. Removal of unwanted grapes and bunches during or before hand picking 2. Sorting by hand 3. Optical sorting using a high tech digital imaging equipment.

Answer 212

Diammonium phosphate (DAP) thiamine (vitamin B1)

Answer 213

1. avoid ullage 2. use inert gases 3. addition of SO2 4. use impermeable containers 5. cool constant t

Answer 214

1. oxygen required to start fermentation 2. lack of enough 02 - reductive off flavours 3. in wh wine - hyperoxidation - greater stability from O2 4. in red wines - essential for reaction between anthocyanins and tannins 5. in red wine - color stability 6. also change aroma/flavors

Answer 215

1. cap management 2. use small wooden barrels 3. increase number of racking and lees stirring 4. allow ullage 5. hyperoxidation or microoxidation

Answer 216

is a technique that provide cheaper alternative to oak ageing. It involves bubbling oxygen through wine. Stainless steel tank After AF

Answer 217

Ia a preservative: 1. Anti-oxydant 2. Anti-microbial

Answer 218

1. winery hygiene, effective sorting - limit microbes 2. limit O2 exposure & keep grapes in cool t

Answer 219

1. Chilling 2. Sorting 3. Destemming 4. Crushing

Answer 220

1.Chilling either: refrigerator or heat exchanger 2. Sorting Cheap wines - no need sorting Mid price and premium - sorting: a. remove unwanted bunches (grapes) before picking or during pick (hand harv) b. Sorting by hand on the table or vibrating table c. Optical sorting Sorting depends - ripiness and health

Answer 221

1. red wine that use dome whole bunches (PN Burgundy) 2. carbonic maceration (Beaujolais) 3. Whole bunch pressing (Champagne)

Answer 222

1. Pneumatic press (batch) 2. Basket press (batch) 3. Horizontal screw press (batch) 4. Continous press 5. modern press, computerized

Answer 223

1. Enrichment 2. Reduce alcohol 3. Acidification 4. Deacidification 5. Adding tannins

Answer 224

1. Oxygen - to start 2. need viable t 3. yeast nutrients (especially nitrogen) 4. absence of oxygen

Answer 225

Ambient: 1. Add complexity 2. cost nothing 3. unique to a place 4. marketing - : - start slowly and might VA, growth of spoilage organisms, take longer, not consistent Cultured: 1. relaible 2. low level of VA, speed, clean 3. consistent 4. can choose what style - : - similar, cost

Answer 226

Cool 12-16* Mid 17-25* Warm 26-32*

Answer 227

1. Stainless steel 2. Concrete 3. Wood 4. Plastic vessel 5. Terracotta

Answer 228

1. enzyme lysozyme (kill lactic bacteria) 2. move batch away to other room- so wont spread bacteria 3. filter out lactic acid bacteria

Answer 229

1. t<15 2. low pH 3. moderate level So2

Answer 230

1. 18-22* 2. moderate pH 3.3 - 3.5 3. low total SO2

Answer 231

Spinning cone extracts aroma compounds. Then removes alcohol. Aroma compounds are blended back into the wine. Drawback - expensive

Answer 232

A form of cross flow filtration removing flavourless components (water and alcohol mixture). The alcohol is distilled from the mixture. The water is added back in to the original wine. Drawback - Expensive

Answer 233

any wine lost during maturation (evaporation) when dry (low humidity) more water loss then alcohol and faster this concentrate alcohol level in wine bring unbalanced wine - not desirable (and loss of wine - as need to top up more frequesntly) thats why need humid condition.

Answer 234

1. Autolysis (flavor, body, texture) 2. For white wine - stabilise unstable proteins 3. Protect from oxygen 4. Produce reductive sulfur compounds (if layer is too thick) - small amount xomplexity 5. Nutrients for microbes

Answer 235

1. Reduction of primary aroma & development of tertiary aromas 2. Reduce color of wine 3. Softening tannins Speed - amount of oxygen and temperature

Answer 236

Quicker than barrel rate of O2 can control can use with oak chips

Answer 237

1. Age of vessel 2. Size of vessel 3. Type of wood 4. Production of vessel (seasoned, toasted) 5. lenght of time in wood

Answer 238

A form of clay, that adsorbs unstable proteins and unstable collodial colouring matter.

Answer 239

Inactivates bretts (microbiological stability or faults of wine)

Answer 240

define - what is it describe - To state facts and give details on a given subject. Examples may also be required. Comment - define+describe + cost etc include everything Explain - how and why, here you give like cold t will will reduce rate of oxidation->as a result primary fruit etc using words like because

Answer 241

Stabilisation refer to several winemaking interventions which if not carried , could lead to to undesired effects in the finished wine, including unwanted haze, deposit in the bottle and rapid colour change.

Answer 242

Protein (fining with bentonite) Tartrate Microbiological

Answer 243

Cold stabilisation Contact Process Electrodialysis Ion exchange CMC Metatartaric acid

Answer 244

Tartrate stabilisation wine -4* for 8 days colloids must be removed by fining before otherwise they prevent forming of crystals only removes potassium bitartrate

Answer 245

Tartrate stabilisation quicker reliable cheaper wine chilled to 0*C for 1-2 hours add potassium bitartrate ->speed up formation of crystals

Answer 246

Tartrate stabilisation this process uses charged membrane to remove selected ions removes potassium and calcium ions high investment, but total cost lower than cold stabilisation

Answer 247

Tartrate stabilisation it doesnt remove tartrate but replace with hydrogen and sodium ions. Some territories not allowed - as sodium is bad for health

Answer 248

Tartrate stabilisation cellulose extracted from wood, it prevent tartrates from visible size. Used widely for white wine (inexpensive) dont use for red - as can reacts with tannins

Answer 249

Tartrate stabilisation adding this compouns - prevent from growth of potassium tartrate or calcium tartrate. Unstable and lost overtime, especially if stored in warm t Quick and easy Used for red wines, as for white wines CMC more effective

Answer 250

1. sedimentation 2. centrifugation 3. fining 4. filtration

Answer 251

Centrifugation - quick process that spins the wine at high speed to clarify it. (it replace depth filtration also) only high volume wineries (cost) allow early bottling

Answer 252

Clarify wine also solution for other problems: - removal of harsh tannins - browining in white wines Fining agent must have opposite charge from wine colloid, so they attract each other and form large solid that precipitate and removed by racking or filtration.

Answer 253

Protein in red w no need to remove Protein in white & rose wine - need remove ->haze Bentonite - is a form of clay that absorbs unstable protein and unstable coloring matter (color loss in reds)

Answer 254

1. Egg white - remove harsh tannins 2. Gelatine (pork) - remove bitterness and astringency (ww browining) 3. Casein (milk) - ww browing 4. Isinglass (fish bladder) - bright appearance ww 5. vegetable protein (potato and legume) 6. PVPP (insoluble plastic) - ww browining & astringency (rarely used in red wine)

Answer 255

Charcoal - removes brown color and off odours (care need to take - easy over-fining)

Answer 256

1. Depth filtration (not absolute) 2. Surface filtration (absolute)

Answer 257

Non absolute (depth filtration) 1. Diatomaceous earth - DE - most common depth filtration, uses DE (kieselguhr) - pure silica Can - thick and cloudy wine desposed resposibly

Answer 258

Non absolute (depth filtration) uses sheets investment, sheets - low price

Answer 259

absolute filter, surface filtration mictobiological stability also done together (removed yeast and bacteria) AKA cartridge filter - slower than depth filter -wine must be pre-filtered - initially uses as final precaution before bottling ensure wine is mictobiologically stable common form of filtration before bottling

Answer 260

Surface filter Absolute filter AKA tangential filters can filter high load particles or lees very quickly cartridge or earth disposed and buy new one Machine - expensive Suitable large wineries

Answer 261

flotation - bubbling gas through must fining agent : pectolitic enzymes

Answer 262

1. Yeast - prevent from re-fermentation: (especially wines with RS) sterile filtration or add sorbic acid and SO2 (inhibit yeast from growing) 2. Bacteria - exceptions of microbes can live in low pH and high alc: a)Lactic acid bacteria - ensure MLF happened to prevent happening in the bottle b) acetic acid bacteria c) brettonomyces - filter or add DMDC (velcorin)

Answer 263

1. Cloudiness and hazes 2. Tartrates 3. Re-fermentation 4. Cork taint 5. Oxidation 6. Volatile acidity 7. Reduction 8. Light strike 9. Brettanomyces

Answer 264

excess amount give pungeant nail varnish due to - activity of acetic acid bacteria - inadequate levels of SO2 - excess exposure to O2 Solution: 1. sorting and remove damage grapes 2. hygiene in the winery 3. keeping vessel top up 4. careful racking (to avoid O2) 5. maintain adequate SO2

Answer 265

1. protect wine from rapid oxidation 2. be inert 3. be easy to remove & re-insert 4. cheap, recyclable & free from faults

Answer 266

is the process of leaving the juice in contact with the skins to extract compounds from skin. (similar to cold soaking in red winemaking)

Answer 267

1. For most of white - style - delicate fruity wines with minimum color and smooth mouthfeel 2. If white wine style to be early drunk 3. If grapes are under-ripe 4. inexpensive white wines (as skin contact takes time, equipment and labour)

Answer 268

Skin contact maximise flavour extraction so most effectively used on aromatic grapes: Riesling, Gewurztraminer, Viognier, Muscat and SBl

Answer 269

Orange wine is made with white grapes and are fermented on the skins of the grapes. Have characteristic of dried fruit, dried herbs, hay or nuts.

Answer 270

Chilled below -15* from 1 - 24 hour and over chilling - give control, reduce rate of extraction, reduce threat from spoilage organisms, including likelihood sponatoeus fermentation

Answer 271

A technique of deliberately exposing the must to large quantities of oxygen before fermentation.

Answer 272

It will oxidise compounds that oxidise readily. These compounds turn brown the must. It : 1. Stabilises the wine against oxidation 2. Removes bitter compounds that come from unripe skins, stems and seeds. 3. destroy VA compounds -> therefore used for neutral grapes

Answer 273

12-16* - fruity 17-25 - if wine going through oak ageing

Answer 274

- reduction in acidity - increase pH - microbiological stability - modification of the flavours of the wine

Answer 275

Aim - give more body, soften the mouthfeel and help to stabilise - Protection from oxygen and may introduce some reductive sulfur compounds (which at low level - desirable struck match. smoke aromas)

Answer 276

1. Concentrating the grape must (drying on the vine, drying off the vine, noble rot, freezing grapes on the vine) 2. Stopping fermentation before dryness 3. Blending in a sweetening component

Answer 277

enzyme that produced by noble rot (sweet wine making) that requires add more SO2, chilling and use of inert gases

Answer 278

1. Concentrating grape must 2. Stopping the fermentation before dryness 3. Adding sweetening component

Answer 279

The style, quality and price of the wine that the winemaker wants to make. The climate of the vineyard site The local wine legislation.

Answer 280

1. Cooling below 10*, adding SO2 and filter out yeast 2. Fortification (adding alcohol to kill yeast) D5

Answer 281

Stopping fermentation Adding sweetening component (not allowed in some EU)

Answer 282

1. Temperature - higher - greater extraction 2. Time on skins - longer - greater or more mixed - greater extraction 3. The medium in which the extraction is taking place – for example, tannins are most soluble in alcoholic solutions (e.g. wine), whereas anthocyanins are most soluble in aqueous solutions (e.g. grape must).

Answer 283

The anthocyanins become more stable when they combine with tannins, resulting in greater colour stability.

Answer 284

Anthocyanin is single molecule so its not stable by himself. So color can be lost during different winemaking techniques (lees ageing or adding SO2). He need to bind together with tannin - to result colour stability. Oxygen make easier - to make them together. So processes like micro-oxygenation or barrel ageing - promote colour stability. Over time anthocyanin-tannin compounds change in composition and become paler (when only anthocyanins - is faster)

Answer 285

Lees ageing or adding SO2

Answer 286

Cold maceration Maceration using heat: Flash detente, thermovinifiction

D1 - Vini and Viti Flashcards

(316 cards)