Definitions

Question 1

Canopy

Answer 1

Shoots and their major structures

Question 2

Solutes

Answer 2

Substances that dissolve in a liquid to form a solution, includes sugars and minerals

Question 3

Xylem

Answer 3

Part of the stem that is responsible for transporting water and nutrients from the roots to the rest of the vine; root to shoot

Question 4

Transpiration

Answer 4

When water and minerals are drawn up front the roots through to the leaves due to a negative pressure caused by the evaporation of water from the stomata in the leaves.

Question 5

Respiration

Answer 5

Process by which the vine consumes glucose to create energy for all manner of cellular functions. The resulting water from such process is released through the stomata and the CO2 used against for photosynthesis.

Question 6

Phloem

Answer 6

Part of the stem responsible for transporting and distributing the carbs produced by photosynthesis throughout the vine; source to sink

Question 7

Compound Buds

Answer 7

Also called latent buds; form in one growing season and break open in the next if not eliminated during winter pruning; produce primary shoots for the next growing season

Question 8

Prompt Buds

Answer 8

Form and break open in the same growing season; form ON the primary shoot (that has grown from the Compound Bud) and produce lateral shoots

Question 9

Stomata

Answer 9

The pores on the underside of a grape leaf that open, letting water diffuse out and CO2 for photosynthesis to enter.

Question 10

Petiole

Answer 10

Part of the leaf that attaches to the vine; primarily serves as support for the leaf and main connection of the vascular system to the stem.

Question 11

Inflorescences

Answer 11

Cluster of flowers on a stem, which becomes a bunch of grapes at fruit set.

Question 12

Bunch of Grapes

Answer 12

fertilized inflorescence

Question 13

Bloom

Answer 13

Powdery, waxy coating covering the surface of the grape.

Question 14

One-Year-Old Wood

Answer 14

Primary shoots from the previous growing season that were not removed at pruning and have become lignified

Question 15

Replacement Cane (Guyot)

Answer 15

Type of pruning whereby longer sections of one-year-old wood support anywhere between 8 and 20 buds per cane

Question 16

Spur

Answer 16

Type of pruning where shorter sections of one-year-old wood (one to two fingers in length) that support 2 or 3 compound buds; distributed along a cordon (cordon spur) or around trunk head (head-trained)

Question 17

Cordons

Answer 17

One or more horizontal arms of permanent wood

Question 18

Internode

Answer 18

length in between the nodes

Question 19

Lignify

Answer 19

Shoots become woody, rigid and brown

Question 20

Must

Answer 20

Substance that is fermented to make wine

Question 21

Node

Answer 21

Little swelling along the shoot where the other structure are attached

Question 22

Vigor

Answer 22

Vegetative vine growth, including growth of the shoots, leaves, and lateral shoots; implications on yield and ripening

Question 23

Flowering

Answer 23

Opening of the individual flowers within an inflorescence

Question 24

Pollination

Answer 24

Pollen grains are shed and land on the moistened stigma surface

Question 25

Fruit Set

Answer 25

Transition from flower to grape

Question 26

Coulure

Answer 26

Condition of the grape bunch in which fruit set has failed for a high proportion of flowers

Question 27

Millerandange

Answer 27

Condition of the grape bunch in which there is a high proportion of seedless grapes

Question 28

Polymerise

Answer 28

Process in which relatively small molecules combine chemically to produce a very large chainlike or network molecule, process by which tannins become less bitter, influenced by amount of sunshine

Question 29

Terpenes

Answer 29

Give floral and citrus aromas to wine, such as the grapey aromas in Muscat; increases during the ripening stage

Question 30

Aspect

Answer 30

Direction in which vineyards on a slope face

Question 31

Turgidity

Answer 31

Grape leaves don’t wilt

Question 32

evapotranspiration rate

Answer 32

amount of transpiration from the vine, combined with the evaporation from the soil surface; the rate at which water is no longer available either because it has been taken up by the vine or because it has been lost to the atmosphere

Question 33

Chlorosis

Answer 33

Condition in which leaves turn yellow and photosynthesis stops, so grape ripening and yields are negatively affected.

Question 34

Mineralization

Answer 34

Process by which organisms (bacteria, fungi, earthworms, etc) feed on the organic matter and convert it into available forms of inorganic compounds.

Question 35

Agroecosystems

Answer 35

Ecosystems that have been modified for agriculture

Question 36

Cutting

Answer 36

Process whereby a section of a vine is cut, grafted, and then planted, usually resulting in a genetically identical plant to the parent.

Question 37

Layering

Answer 37

Method for filling gaps in a vineyard by using shoots from established neighboring vine to produce a new vine, usually resulting in a genetically identical plant to the parent.

Question 38

Clonal Selection

Answer 38

Vines with positive mutations are selected for further propagation by cutting.

Question 39

Mass Selection

Answer 39

Technique requiring vineyard owner to take cuttings from vines in their own vineyards, which have been monitored and recorded for several years, and cultivate these cuttings.

Question 40

Cross Fertilization

Answer 40

Occurs when the pollen from the anthers of a flower of one vine are transferred to the ovary of the flower of another vine and fertilization occurs.

Question 41

Cross

Answer 41

New variety is produced from two parents of the same species, e.g. Muller Thurgau (Riesling x Madeleine Royale) and Pinotage (Pinot Noir x Cinsault)

Question 42

Hybrid

Answer 42

New variety is produced from two parents from two different vine species, e.g., Vidal Blanc (Ugni Blanc (v vinefera) and American).