Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

French Wine Scholar Course 2023 > Fundamentals Unit Part 2 - Viticulture > Flashcards

Fundamentals Unit Part 2 - Viticulture Flashcards

You may prefer our related Brainscape-certified flashcards:
French flashcards WSET ® Level 1 Spirits flashcards Introductory Sommelier Exam (CMS) flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards Wine Appreciation flashcards AP® French flashcards WSET ® Level 2 Spirits flashcards
1
Q

Name the main annual vineyard events.

A

Dormancy, Winter pruning, Bud Break, Flowering, Fruit Set, Leaf Pulling and Green Pruning, Veraison, Harvest, Fertilise and Hill Up, Leaf Fall and Trellis Adjustment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

When does the vineyard cycle run from/to?

A

December to November (although exact dates may vary).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is meant by dormancy? Why is it important to the the vine?

A

One the weather becomes colder(below 10C) the growing season has ended and the vine will go into dormancy. This allows the vine to store its carbohydrates for winter and recover for the new season. For some vines this is essential or it can deteriorate. eg Riesling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Why is winter pruning carried out?

A

It prepares the vine for the next season. It determines the number and location of buds that will form shoots in the following season. It is important for canopy management and yield prediction and management.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What happens at bud break/budburst? What can impact this process?

A

At the start of spring( March) buds swell and open to grow into new shoots. The danger is severe cold/frost can damage or slow this process affecting yield. Warmth can accelerate the process. Earth used to hill up will be removed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How is early shoot and leaf growth supported?

A

They use up stored carbohydrates and then photosynthesis. They need plenty of water and nutrients at this stage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How long after bud break does flowering occur? What is the term for these?

A

It occurs 6-9 weeks after bud break,(May) weather permitting. They are known as inflorescences. Typically last 8-10 days.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is fruit set?

A

Fruit set occurs after the self-pollination of the flowers. The flowers develop into small, hard, green grapes, high in acid and low in sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is coulure? Millerandage?

A

Coulure is the French term for when more flowers than normal fail to fertilise after fruit set. They fall off the vine.
Millerandage occurs when berries develop without seeds and remain small.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What effect do coulure and millerandage have?

A

They are normally caused by cold, cloudy and rainy weather and reduce yield. Merlot and Malbec are most vulnerable.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

When are early-ripening varieties picked? Late-ripening?

A

Early - 8-10 weeks after fruit set;
Late - up to 18 weeks after fruit set

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

When/Why is leaf-pulling/summer pruning carried out?

A

In July. It is done to ensure the canopy remains open for sufficient sunlight and air circulation for the grapes. This mitigates disease pressure and humidity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the purpose of Green Harvesting?

A

Green harvesting is a method of controlling yield and improving grape quality. It can be done after version but is not universally carried out.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is Veraison and when does it occur?

A

Veraison, occurs around July, and is the point at which berries change colour from green and begin to ripen. Black varieties turn purple, white turn to translucent and golden.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What happens in the grape during ripening?

A

Acid levels fall and sugar level rises. Tannins mature flavour and colour intensifies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What influences the harvest date?

A

It can happen between Sept and Nov. depending on variety ripening curve and wine style eg VT or SGN As a general rule most grapes are picked 45 days after version.. It is also influenced by the number of sunshine hours, heat and the growing conditions. Climate change has impacted this as well.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How long on average does the growing season last?

A

Between 165 - 180 days in total.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is hilling up and why is carried out?

A

It the process of building earth up around the trunk of the vine specifically to protect the graft union during winter from extreme weather and cold which might cause damage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What happens to shoots after harvest?

A

They lignify and become woody canes known as 1 year wood.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is phylloxera. What does it do to vitas vinifera?

A

It is an aphid which is indigenous to N. America. It came to Europe in 1860s. It attacks the vine roots and injects saliva into wounds. The vine is unable to heal itself so becomes infected by other fungi and bacteria and eventually will die. It devastated the vineyards of France.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What was the remedy for Phylloxera in France?

A

It was discovered that American rootstock are immune to this pest. Grafting of VV cutting/cane/bud onto an American rootstock solved the problem and is the current method.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What improvements resulted from Phylloxeras arrival?

A
  1. No more layering (mar cottage/provignage) brought order;
  2. Single grape variety planting in parcels to mange maturity and ripeness. Previously multiple varieties planted and fermented together at different stages of ripeness.
  3. Change to vineyard composition. ie varieties planted.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is powdery mildew? How is it combatted?

A

It is also known as OIDIUM. It is a fungal disease which covers the green parts of the vine with thick white filaments. Sulphur spray is used to combat it.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

How does OIDIUM affect the grapes?

A

If it attacks before flowering yield will be reduced. If grape clusters are infected they will not achieve full pigment development nor grow fully and develop off flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is Downy Mildew? How is it combatted?

A

It is also known as PERONOSPERA. It germinates in warm humid weather and attacks the shoots and leaves with what look like “oil spots” then white cotton filaments. The “Bordeaux Mix” of copper-sulfate is is used to combat it.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

How does PERONOSPERA affect the grapes?

A

It causes the vine to lose its leaves which can reduce/stop photosynthesis, which can delay or stop ripening altogether.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What has been a more recent threat to the vineyards?

A

Asian fruit fly (Drosophila Suzuki).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How does asian fruit fly damage vines?

A

They lay their eggs inside the fruit and their larvae feed of the the pulp compromising the skin which allows bacteria and fungi to enter the grape.

29
Q

What is the other terms for “Noble Rot”?

A

Botrytis Cinerea and Pourriture Noble.

30
Q

What is Noble Rot?

A

It is a fungus which has both positive and negative effects on grapes depending on the conditions in which the old grows.

31
Q

What positive effect does noble rot have on grapes?

A

It penetrates the grape skin, desiccates the berry and concentrates sugars and flavour compounds. The juice yields unctuous honeyed sweet wines e.g. SGN.

32
Q

What conditions are required for noble rot to be positive for grapes?

A

It requires cool, moist mornings to allow the fungus to penetrate the grape and warm, dry afternoons to slow development of the rot and allow evaporation of water to concentrate flavours etc.

33
Q

What negative effect can Botrytis have on grapes?

A

If the weather stays too cool and moist it turns to gray rot which results in off-flavours or partial or total loss of crop.

34
Q

When is gray rot usually an issue?

A

If there is continuous wet weather in the weeks leading up to harvest.

35
Q

Besides cloudy, cold wet weather at flowering, what else can cause coulure?

A

Carbohydrate deficiency caused by -1.An over-vigorous vine caused by excessive fertiliser or an over fertile site diverts carbohydrates to vegetation away from grape clusters;
2.Overly dense canopy - not enough leaves producing food

36
Q

What is trellising? What is its advantages/disadvantages?

A

Trellising is a network of support poles, anchors and wires used to assist the positioning of the vines.
It allows for mechanical harvesting. It can be costly to implement.

37
Q

Why is design of trellising and pruning important?

A

It provides for good canopy management to:
ensure leaves and grapes receive enough sunlight for photosynthesis;
there is good air circulation to mitigate fungal disease

38
Q

Why is the training method and pruning important for the current and following years crops?

A

The current shoots contain primordial buds which should provide the following years crop. They need adequate sunlight to ensure a healthy yield the following autumn.

39
Q

Why is it said that “good years” come in twos?

A

The primordial buds benefit from “good” growing conditions and are therefore expected to produce well the following year (subject to nature not having a negative impact).

40
Q

What influences choice of training system and/or pruning system?

A

Specific site and its macroclimate and grape variety

41
Q

What are “basal buds”?

A

Buds which grow close to the
trunk/cane wood. They can be fruitful (Grenache) or not fruitful (Syrah)

42
Q

What is the difference between “fruitful” and “non-fruitful” basal buds?

A

Fruitful tends to have strong upright canes. Non-fruitful tends to have weaker canes which need support.

43
Q

What are the main training methods found in France?

A

Guyot, Gobelet (Head trained), and Cordon (Cordon trained)mainly. Chablis, Vallee de la Marne and Eventail are specialty methods in specific regions.

44
Q

Describe the “Gobelet” method.

A

This is a form of head-trained and spur-pruned vine, which has no trellising support. It has a short trunk with 3-5 arms with 1-2, two bud spurs. It creates the outline of a goblet when in bloom.

45
Q

Describe the Guyot method.

A

Guyot can be single or double. It is a head-trained, cane-pruned method. A cane will have 6-10 BUDS(not spurs) along its length supported by trellising wires. Additional horizontal wires are used to support the canopy. It will have a renewal spur on the head of the trunk for the following year.

46
Q

Describe the Cordon training method.

A

Cordon can be single or double. It has a trunk and a horizontal permanent wood arm/s (trained on a horizontal wire) each with 4-8 spurs with 2-4 buds. Additional wires support the canopy.

47
Q

Describe the Eventail (FAN) training method.

A

Not common in France. 4-5 cordons spread out along trellis in a fan shape each with short 2 bud spur.

48
Q

Describe the Vallee de la Marne training method.

A

Cane-pruning method which resembles Guyot except canes with point in same direction on trellis wire with 2 spurs for renewal. Used for Meunier in Champagne.

49
Q

Describe the Chablis training method.

A

It is a stylised head trained, spur-pruned method with elongated spurs (RIBS) which are semi-permanent wood. Predominantly used in Champagne for Chardonnay.

50
Q

What are the parts of a Chablis vine?

A

Rachet - a two-bud renewal spur;
Lancement - neighbouring cane which has hardened into wood:
Charpement - A lancement older than a year bearing a prolongement:
Prolongement - a long spur with fruitful buds which bear the fruit.

51
Q

What is the growing pattern of a Chablis vine?

A

The ribs will extend each year until the farthest rib encroaches on the nearest vine when it will then be cut away. Each remaining rib continues to advance.

52
Q

What two factors determine density of planting?

A

Soil fertility and water availability.

53
Q

What is conventional farming?

A

It relies on the use of agrochemicals to contorl fungi, insects, weeds and disease. Its goal is to improve the healtha nd yield of crops.

54
Q

What are the downsides of Conventional farming?

A

The chemicals have been shown to be toxic to, and extend beyond the intended areas and contaminate other organisms in the soil. This can result in the loss of vital organic nutrients and the need for costly fertilisers.

55
Q

What is sustainable viticulture?

A

it is a practice which uses less agrochemicals, but uses them discriminately. For example it is done when the life cycle of vineyard pests is more prevalent rather than on a regimented cycle. Weather forecasting for potential sisease pressures is also done. It is a preventative approach.

56
Q

How does Integrated Pest Management (IPM) assist in this Practice?

A

IPM relies on encouraging the predators of vineyard pests to the vineyard environment. They then will prey on the pests.

57
Q

How do cover crops assist in IPM and sustainable viticulture?

A

Biodiversity of planting is essential therefore there are many types of crops planted other than vine. These will provide habitats for the predators. They can also be recycled in the vineyard as mulches returning nutrients to the soil. Pheromone traps and biological insect controls can also be used.

58
Q

What is ‘lutte raisonee”?

A

This is the French term for the reasoned fight, which encompasses the practices of sustainable viticulture.

59
Q

How does organc viticulture differ from sustainable viticulture?

A

Organic builds on sustainable and eliminates all synthetic chemicals. Natural elemnts such as copper, sulphate and plant based sprays are permitted. Organic vineyards must also be certified as such by the Regulators. It must undergo a period of conversion prior to this certification.

60
Q

What are the two certifications for organic in France?

A

AB France - Agriculture Biologique Letters AB and name.
EU - Bioagricert - EU Eurofeuille

61
Q

What is Biodynamic Viticulture?

A

It follows all of the organic practices but performs them according to the cycles of the vine and movements of the moon and the stars.

62
Q

Describe Biodynamic practices.

A

It is a holistic approach to farming which treats the entire vineyard as one organism and incorporates cosmology and philosophy. Vine and manure preparations are created to feed the plants and the soil.

63
Q

Who developed the philosophy behind Biodynaic farming?

A

RudolfSteiner. (1861-1925) an Austrian Scholar, Polymath and philosopher. He proposed the connection between “invisible plant energy” which was positively and negatively influenced by human action, weather and cosmic rhythms.

64
Q

Who was the earliest practical proponent of Biodynamic agriculture?

A

Mari Thun (1922-2012) a German Farmer. She She carried out trails and concleded atht different types of crops grew best under certain phases of the moon and stars.

65
Q

What are the two governing bodies for Biodynamic farming?

A

Biodyvin - founded France in 1995. - Vineyards only.
Demeter - founded in Germany 1922. - all farming.

66
Q

Who was the first vigneron in France to adopt biodynaic practices?

A

Alsatian Eugene Meyer in 1980.

67
Q

What obstacles to adoption of biodynamic and organic practices in France?

A

Cross contamination form other vineyards not practicing;
Marginal growing conditions, eg Champgane, which have high risks of disease pressure

68
Q

What modern alternatives to the use of agrochemical sprays are under development?

A

Fungus resistant cultivars. These are hybrids that effectively eliminate the need for 96% of traditional sprays. Bouquet and Res Dur are currently being rolled out

French Wine Scholar Course 2023 (84 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions