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WSET III > Grape Growing & Wine Making > Flashcards

Grape Growing & Wine Making Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

Define the best way to handle….

Insects and arachnids

A

Sprays, natural predators

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1
Q

Define acidification

A

Normally carried out by the addition of tartaric acid in powder form

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2
Q
A
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3
Q

What do the trendrils do?

A

Tentrils are used to grip a supporting structure and keep the structure upright

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3
Q

Define a clone?

A

Select specimes of a specific vine that are propagated for their favourale characteristics that have emerged through generations by mutations

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4
Q

Define bench grafting

A

A short section of cane is cut from the rootstock variet and another section of cane of an identical diameter is cut from V. Vinifera variety. They are then spliced together by machine and stoed in a humid environment to heal and form a callus.

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5
Q

What is the first stage of the vine’s growth cycle?

A

Budburst

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5
Q

What temperature variation do the vines require during the growing season?

A

16 - 22 degress celcius

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6
Q

Define a cutting?

A

A section taken from a healthy shoot before it has become woody. Then planted and takes root and grows into a new plant

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7
Q

Define the best way to handle….

Nematodes

A

Suitable rootstock and sanitise the soil

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8
Q

When in the vine growth phase does Verasion and Ripening occure (Northern and Southern Hemisphere)

A

Northern - July / Sept

Souther - Jan / March

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8
Q

Define depth filtration

A

Works by passing wine through a permeable material that traps solid particles

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9
Q

What are the three main uses of glucose?

A
  1. The vine combines the small glucose molecules into larger carbohydrates and are used as the building blocks for all of its structures
  2. Like a battery the energy can be stored and released when needed for living processes
  3. Glucose is concentrated into the fruit - making the fruit attractive to animals necessary to propagate
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10
Q

Define the best way to handle….

Fungal diseases

A

Sprays

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11
Q

Define climate?

A

Climate is the annual weather patterns averaged over several years

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12
Q

What does the inflorescene bcome when successfully pollinated?

A

Bunches of grapes

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13
Q

What is the vine species for fruit?

A

Vitis Viniefera

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13
Q

Define layering?

A

Layering works by bending a cane down and burying a section in the ground. The buried section will take root and is then cut from the original cane.

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14
Q

What is Cab Sauv a cross of

A

Cab Franc and Sauvignon Blanc

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14
Q

What constituents the pulp of a grape?

A

Water, sugar, and acides (tartric and malic)

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15
Q

When in the vine growth phase does Dormancy occure (Northern and Southern Hemisphere)

A

Northern - Dec/ March

Southern - July / Sept

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16
Q

Define Shoots?

A

The new growth a vine produces each year

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16
Q

What is the final stage of the vine’s growth cycle?

A

Sugar Ripening

&

Physiological Ripening

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18
Q

Define a crossing?

A

Any variest that is grown from seed whose parent vines are both Vitis Inifera

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18
Q

What are the 8 factors associated with temperature?

A
  1. Latitude
  2. Altitude
  3. Ocean Currents
  4. Fog
  5. Soil
  6. Aspect
  7. Continentality
  8. Diurnal Range
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20
Q

What is pinotage a cross of?

A

Pinot Noir and Cinsault

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21
Q

Define weather?

A

Weather is the variation that happens within these patterns on an annual basis

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22
Q

What are in the pips and stems of a grape?

A

High levels of tanin

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23
Q

When in the vine growth phase does FLowering and Fruit Set occure (Northern and Southern Hemisphere)

A

Northern - May / June

Southern - Nov / Dec

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24
Q

What is a bunch of flowers called?

A

Infloresences

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26
Q

Define verasion?

A

Gapes change color and ripening begins

26
Q

Define yield

A

Measured in weight of grape or volume of liquid per area. Hard to predict due to annual variation in weather and disease. NO link between yield and fruit quality.

27
Q

Diefine tartrate stabilisation

A

Tartrate crystals are precipitated prior to packaging by chilling the wine so that they do not apear once the wine is released for sale

28
Q

What are the two types filtrations?

A

Surface filtration and Depth Filtration

29
Q

What are the three forms of climates?

A
  1. Continental
  2. Maritime
  3. Mediterranean
29
Q

What makes up the skins of a grape?

A

Color, tannin, and flavors

31
Q

Why is one year old wood vital for vinegrowers?

A

Vines will only produce fruit on shoots that grow from buds that developed the previous year

32
Q

When in the vine growth phase does Shoot and Leaf Growth occure (Northern and Southern Hemisphere)

A

Northern - March / August

Southern - September / March

33
Q

What is the permanent wood made up of?

A

The trunk and the arms of the vine - or the cordons

34
Q

What are two forms of winery vessels that control the interaction with common elements?

A

Oak - allows controlled oxygen

Inert - add no flavor and keep oxygen out from the wine - i.e stainless steel and concrete

35
Q

When in the vine growth phase does Harvest occure (Northern and Southern Hemisphere)

A

Northern - Sept / October

Southern - March / April

37
Q

What is the second stage of the vine’s growth cylce?

A

Flowering and Flower Set

38
Q

Define Surface filtration?

A

A tight sieve that is typically only for the final treatement as they clog easily.

39
Q

What is found at each node?

A

A leaf and a flower

or

A leaf and a tendril

40
Q

Define the best way to handle….

Birds and Mamals

A

Physical Barries

41
Q

Define fining?

A

Improves the clarification of sedimentation by encouraging the smallest non-colloid particle to clmp together and deposit. It is alos used to remove colloids that my cause a haze of deposit after bottling.

Can also be added to effect the flavor and character of wine - specificall egg whites to remove astringent tannins without impacting flavor.

42
Q

What are the four stages of the vine’s growth cycle?

A
  1. Budburst
  2. Flowering & Fruit Set
  3. Verasion
  4. Sugar & Phsiological Ripening
43
Q

Define microbiological stabilisation?

A

Yeast and bacteria that can spoi a wine are either removed by filtration or killed by pasteurisation

44
Q

What is surface filtration when the sieve is fine enough to remove bacteria

A

Sterile Filtration

46
Q

When do shoots turn woody?

A

During the winter after they have grown

48
Q

Define physiological ripening

A

Colors, flavors, and tanins develop

49
Q

What is the third stage of the vine’s growth cycle?

A

Verasion

50
Q

Define transpiration

A

When water is drawn up to the leaves from the soil through the root system.

51
Q

What is the principal east that converts sugar to alcohol, CO2 and heat?

A

Caccharomyces cerevisiae

52
Q

What does malic acid convert to during malolactic fermentation? And what causes it?

A

Into Lactic acid

Bacteria handle the conversion

53
Q

Define de-acidicication

A

achieved by neutralizing some grape acid by adding chemicals such as potassium bicarbonate

55
Q

What does the permanent wood do? And in what climates does it really help with?

A

The permanent wood stores carbohydrates reserves. They are then used to fuel initial shoot grow until leaves can supple their own carbohydrates.

This is especially important in areas with a cool slow start to the growing season.

56
Q

When in the vine growth phase does Budburst occure (Northern and Southern Hemisphere)

A

Northern - March / April

Southern - Sept Oct

57
Q

What is the vine vigour measured by?

A

The number of shoots and leaves it gows in a season.

59
Q

Hybrids have been outlawed for use in quality wine making since the 50s. What are they currently used for?

A

Rootstock

60
Q

Define the best way to handle….

Viral and bacteria diseases

A

No cure…

62
Q

What are the 3 functions of the roots?

A
  1. Absorb water and nutrients
  2. Anchor the vine
  3. Storage of Carbs
63
Q

What are the three vine species for rootstock?

A
  1. Vitis Riparia
  2. Vitis Rupestris
  3. Vitis Berlandieri
64
Q

Define the best way to handle….

Phylloxera?

A

Suitable rootstock

65
Q

Define what happens when the grapes are recieved?

A

Grapes are treated with SO2 and are sorted

66
Q

Buds can be described as embryonic shoots. Why?

A

Once formed they mature inside their casing during the growing season, by the end of the year they contain all the miniature structures that will become shoots, leaves, flowers, and tendrils the following year

67
Q

Define sugar ripening

A

Sugar levels rise, and acid level falls

68
Q

Define enrichment

A

Adding sugar or removing water to raise potential alcohol

69
Q

What is a hybrid?

A

Any variety tyhat is frown from seed whose parent vines came from different vine species

70
Q

What can too much sunlight do to the grapes?

A

Can cause sunburn and give the graps a bitter taste

71
Q

What is Muller Thurgau

A

Riesling and Madeline Royale

72
Q

When would a wine maker consider their wine stable?

A

If over a specified time frame it changes in a slow and predictable manner

73
Q

What are the number of regulary spaced bumps on a shoot called?

A

Nodes

74
Q

Define Head grafting?

A

The existing vine is cut back so that only the trunk remains and either a bud or a cutting from the new variety is grated onto the trunk. If successful it will produce the new fruit.

This is done if the grower needs to switch varietal one season to the next.

75
Q

What are leaves of the vine used for?

A

They are the plants engine. They are responsible for photosynthesis

76
Q

What is Phylloxera?

A

Phylloxera is a root loose that is fatal to vitis vinifera. The only reliable solution is to graft vitis vinifera to non-vinifera rootstock that can resist the pest.

WSET III (13 decks)

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