Growing environment Flashcards
Vine structure
1) Shoots
2) 1 year old wood
3) Permanent wood
4) Roots
American rootstock
1) Vitis labrusca
2) Vitis riparia
3) Vitis berlandieri
4) Vitis rupestris
What are shoots made up of?
1) Buds
2) Leaves
3) Tendrils
4) Lateral shoots
5) Inflorescences/grape bunches
Types of buds
1) Compound/Latent buds
2) Prompt buds
Grapes with red coloured pulp
Teinturier varieties.
EG Alicante Bouschet
Pinot Noir clones
PN Clone 115 clone
* High quality
* Low yields
* Small grapes
PN Clone 521
* High yields
* Bigger grapes
* Better for sparkling wine production
MASS SELECTION/Selection Massale
Grape growers/vineyard owners take cuttings from the vines in their own vineyards and cultivate these cuttings
How are new grape varieties made?
1) Pollen from stamens of the flowers from one vine is transferred to stigmas of the flowers of another vine
2) Fertilisation occurs
3) CALLED: CROSS FERTILISATION
4) Grapes develop
5) Seeds from these vines are planted and grown
Examples of a “Cross” vine
Pinotage
1) Pinot Noir
2) Cinsaut
Muller-Thurgau
1) Riesling
2) Madeleine Royale
Example of Hybrid vine
Vidal Blanc
1) Ugni Blanc (Vitis vinifera)
2) Seibel (American)
Vine growth cycle
Northern hemisphere
Dormacy
Nov-March
Budburst
March-April
Shoot and leaf growth
March-June
Flowering and fruit set
May-June
Grape development
June-September
Harvest
August-October
Vine growth cycle
Southern Hemisphere
Dormacy
May-September
Budburst
September-October
Shoot and leaf growth
September-December
Flowering and fruit set
November-December
Grape development
December-March
Harvest
February-April
What does a the requirements of a vine?
1) Sunlight
o For photosynthesis
2) Heat
o For photosynthesis
o For respiration
A process
Energy is
released from food
substances
* Ie sugar
3) Water
o For photosynthesis
4) CO2
o For photosynthesis
5) Nutrients
Dormacy temperature
Below 10 degrees C
Budburst temperature
Above 10 degrees C
Early budding grapes
- Merlot
- Chardonnay
- Pinot Noir
- Grenache
Late budding grapes
- Sauv blanc
- Cab sauv
- Syrah
- Ugni blanc
- Riesling
Parts of a vine flower
o Stamen
Anther
Filament
o Pollen
o Stigma
o Pollen tube
o Ovule
o Ovary
o Egg
Describe the flowering process
o The opening of the individual flowers within an inflorescence
o Pollen laden stamens are exposed
o Pollen grains are shed
o Land on moistened stigma surface
Process is called pollination
o Pollen germinates
o Each pollen grain produces a pollen tube.
o Pollen tube penetrates the stigma and then the ovule in the ovary
o Pollen tube delivers sperm cells that fertilise the eggs in the ovule
o This leads to formation of the grape berry
o The fertilised ovules form seeds
o The wall of the ovary enlarges to form the skin and pulp of the grape
o Fruit set is transition from flower to grape
Two common forms of irregular fruit set
1) Coulure
2) Millerandage
Grapes commonly affected by coulure
- Grenache
- Cab sauv
- Merlot
- Malbec
Grapes commonly affected by millerandage
- Chardonnay
- Merlot
Grape development
1) Early grape growth
2) Veraison
3) Ripening
4) Extra ripening
Early ripening grapes
Chardonnay
Pinot Noir
Late ripening grapes
Cab Sauv
Grenache
Mouvedre
Temperature for successful flowering
Min temp 17 degrees C
Temperature for successful pollination THEREFORE successful fruit set
26-32 degrees C
Ripening stage
What temperature range does photosynthesis take place at a maximum rate
18-33 degrees C
What temperature leads to a rapid loss of acidity in final month of ripening?
mean temp above 21 degrees C
What temperature reduces acid loss to a point where acid levels are too high?
mean temp 15 degrees C and below
What temperature do anthocyanins increase most rapidly?
Between 15-25 degrees C
Optimal temperature range for shoot and leaf growth?
18-33 Deg C
Optimal temperature for fruit set?
26-32 deg C
Optimal temperature for increased bud fruitfulness in the next year?
above 25 deg
Optimal temperature range for anthocyanin synthesis?
15-25 deg
Natural factors that affect Temperature and Sunlight
- Latitude
- Altitude
- Slopes
- Aspect
- Proximity to water
- Wind
- Characteristics of soil
- Mist/Fog/Clouds
Wine producing latitude zone?
30-50 latitude
Example of high altitude vineyard area
Salta Province, Argentina
1280m-3000
Which direction receives the most sunlight in Northern hemisphere
South facing
Temperature VS Altitude
Falls 0.6C over every 100m increase in altitude
Which direction receives the most sunlight in Southern hemisphere
North facing
Example of positive influence of proximity to water in COOL CLIMATE
Finger Lakes, New York State
Example of positive influence of proximity to water in WARM CLIMATE
Carneros, California
Willamette Valley, Oregon Latitude
Average growing season temperature
Current
Cold or hot
Grapes grown
45 Latitude
15.9 deg
California current
Cold
Pinot noir
Margaux, Bordeaux Latitude
Average growing season temperature
Current
Cold or hot
Grapes grown
45 latitude
17.7 deg
Gulf stream
Warm
Cab sauv
Diurnal Range definition
Average difference between day time and night time temperatures
How much water does a vine need to survive?
Cool climate
Warm climate
500mm Cool climate
750mm warm climate
West of Cascade Mountains
Puget Sound (Washington State)
Cooler
Wetter
East of Cascade Mountains
Colombia Valley (Washington State)
Drier
Rain shadow
Type of soil in Jerez
Albariza.
Clay
Good water retention
Very dry area
5 most important nutrients
Nitrogen
Potassium
Phosphorus
Calcium
Magnesium
Climate classifications - Models
GDD (Growing degree days)
Huglin index
MJT (Mean Jan/Jul temperature)…warmest month
GST (Growing season temperature)
Climate classification - GST
Cool climate = 16.5 or below
Moderate climate = 16.5-18.5
Warm Climate = 18.5-21
Hot Climate = 21 and above
Approached to grape growing
Conventional viticulture
Sustainable
Regenerative
Precision
Biodynamic
Organic
Ways in which grape varieties can be more or less adapted to their climate?
Time of budding
Duration of annual life cycle
Tolerance of drought
Resistance to disease
Winter Hardiness
Vigour
Clone
Rootstock
Other considerations of grape variety choice
Style of wine
Yield
Cost
Law
Availability
Market demand
RDI
Regulated deficit irrigation
Terms for “Old Vines”
vieilles vignes
vinas viejas
Types of irrigation
Drip irrigation
Flood irrigation
Cannel irrigation
Sprinklers
RDI - Regulated deficit irrigation
Aim of Canopy Management
- Maximise the effectiveness of light interception by vine canopy
- Reduce the shade within the canopy
- Ensure an even/uniform microclimate so that grapes ripen evenly
- Promote balance between vegetative and reproductive functions of vine
- Arrange canopy to aid mechanization and or manual labour
- Promote air circulation through canopy to reduce incidence of disease
Canopy management techniques
o Vine training
o Winter Pruning
o Vine trellising
o Overall Plant vigour management
Nitrogen fertilization
Irrigation
Cover cropping
Etc
o Summer pruning
Disbudding
Shoot removal
Shoot positioning
Pinching
Shoot trimming
Leaf removal
Crop thinning/Green harvesting
Types of trellising
VSP
Geneva double curtain
Lyre
Scott-Henry
Summer pruning techniques
Disbudding/Debudding
Shoot removal
Shoot positioning
Pinching
Shoot trimming
Leaf removal
Crop thinning/Green harvesting
Types of frost
Advective
Radiative
What is fired into thunderclouds to reduce risk of hail?
Silver iodide
Grapes commonly affected by Powdery Mildew
Chardonnay
Cab Sauv
Grapes commonly affected by Grey Rot
Semillon
Sauv Blanc
Pinot Noir
Thin skins
Tight bunches
Grapes commonly affect by Eutypa Dieback
Grenache
Cab Sauv
Sauv Blanc
Areas affected by Eutypa Dieback
South Australia
S/W France
Parts of Cali
Grapes affect by Phomopsis cane and leaf spot
Grenache
Fungal diseases
Powdery Mildew
Downy Mildew
Grey Rot - Botrytis cinerea
Eutypa Dieback
Phomopsis can and leaf spot
Esca
Black rot
Black foot disease
Bot canker
Anthracnose
Bacterial diseases
Pierce’s disease
Grapevine yellows
Bacterial blight
Crown Gall
Viruses
Fanleaf virus
Leafroll virus
What is a vector?
An organism that transmits a disease
Grape varieties affected by Pierce’s Disease
Chardonnay
Pinot Noir
Grapevine Yellows bacteria name
flavescence doree
Where is Grapevine Yellows found
France
Germany
Southern Europe
New York State
Australia
- in a different form
Grapes affected by Grapevine Yellows
Chardonnay
Riesling
Grapes affected by Fanleaf virus
Cab Sauv
What are the components of wine?
Water
Alcohol
Acids
Aromas x4 types
Residual sugar
Glycerol
Phenolics
Types of acids found in wine
Tartaric
Malic
Lactic
Acetic
Types of aromas found in wine
Methoxypyrazine
Rotundone
Thiols
4MMP
Terpenes
linalool
geraniol
Esters
isoamyl acetate
ethyl acetate
Acetaldehyde
Diacetyl
Reductive sulfur compounds
Vanillin
Eucalyptol
EU classification of sweetness levels
o Dry/sec/trocken
Up to 4 g/L
OR
Up to 9 g/L IF total acidity is not more than 2g below RS content
EXAMPLE
* RS
o 9 g/l
* AND
* Total acidity
o 7 g/L (grams of tartaric acid per litre)
o Medium dry/demi-sec/halbtrocken
More than 4 g/L
Not more than 12 g/L
OR
Up to 18 g/L IF total acidity is not more than 10g below RS
* Above 8 g/L (grams of tartaric acid per litre)
o Medium/medium sweet/moelleux/lieblich
More than 12 g/L
Not more than 45 g/L
o Sweet/doux/suss
At least 45 g/L
Inert gases
Nitrogen
CO2
Argon
How to limit effect of O2 in must or wine
Avoid ullage in vessels
Use inert gases
Use SO2
Use impermeable containers
Cool, constant temperature
Way to increase O2 exposure
Cap management techniques
Small wooden barrels
Increase racking
Increase lees stirring
Allowing ullage in containers with NO inert gas
Hyperoxidation - MUST
Micro-oxygenation - WINE
SO2 properties
Anti-oxident
Anti-mocrobial
SO2 limits - EU
Red wine - 150 mg/L
White - 200 mg/L
Sweet - Higher
Labelling - 10 mg/L or higher
How to minimise risk of Oxidation and microbial spoilage during transport to winery
o Harvest at night
Coolers temps
o Harvest early morn
Cooler temps
o Transport at night
Cooler temps
o Add SO2
Anti-oxidant
Anti-microbial
o Cold storage
When grapes arrive at winery
o Sanitise Harvesting equipment
For microbes
o Sanitise bins
For microbes
o Use small crates
Minimise crushing
Reduce oxidation threat
Reduce spoilage threat
* Microbes
o If using harvester
Use harvester that can
* Sort fruit
* Crush grapes
* Add SO2
Other harvesters will increase risk
* Grapes already destemmed
* Release juice
Grape reception steps
Chilling (optional)
Sorting (optional)
Destemming
Crushing
Types of presses
Pneumatic press
Basket press
Horizontal screw press
Continuous press
Which enzyme stops MLC
lysozyme
Must Adjustments - Types of Enrichment
Dry sugar
Grape must
Grape concentrate
RCGM
Reverse osmosis
Vacuum extraction
Chilling
Must adjustments
Enrichment
Reducing alcohol
Acidification
De-acidification
Adding tannin
Must adjustments - Acidification
Tartaric acid (Most common)
Citric acid (Not in EU)
Malic acid
Lactic acid
Fermentation produces:
Alcohol
CO2
Heat
Volatile acidity
SO2
Wine aromatics - Aroma precursors
Wine aromatics - Yeast
Glycerol
Main type of yeast for fermentation
Saccharomyces cerevisiae
Fermentation temperatures
Cool
12-16 deg
Mid range
17-25 deg
Warm
26-32 deg
Fermentation vessels
Stainless steel
Concrete
Wood
Plastic vessels
Terracotta
Outcomes of MLC
Reduction in acidity
Rise in pH
Some colour loss in red wine
Great microbial stability
Flavour modification
Post fermentation adjustments
Acidity
pH
Tannin
Sweetening
Removal of alcohol
Colour
Benefits of Micro-oxygenation
Increase colour stability
Increase colour intensity
Soften tannin
Improve texture
Reduce unripe/herbaceous flavours
Reduce cost - No barrels needed
Rate of oxygenation is controlled
Integrate influence of oak IF USED (Chips/staves)
What percentage of new oak flavours does a barrel lose after 1 year of use?
50%
Small barrel name and quantity
Barrique
225L
Types of Oak
European
- French
- Hungarian
- Russian
- Slavonian (Croatia)
American
Cost of barrels
American
* 300 – 600 euro
French
* 600 – 1200 euro
How long to season wood
2-3 years
What are Lees made up of
Dead yeast
Dying yeast
Dying bacteria
Grape fragments
Precipitated tannins
Nutrients
Other insoluble compounds
Tartrate crystals
Why blend wine?
o Balance
o Consistency
o Style
o Complexity
o Minimise faults
o Volume
o Price
Post fermentation clarification techniques
Sedimentation
Centrifugation
Fining
Filtration
Types of fining techniques
Fining agents that remove unstable proteins
- Bentotite
Fining agents that remove phenolics that contribute undesirable colour and bitterness
- Egg white
- Gelatine
- Casein
- Isinglass
- Vegetable protein products
- PVPP
Fining agents that remove colour and off odours
- Charcoal
Types of filtration
Depth filtration
Surface filtration
Types of depth filtration
Diatomaceous Earth
Sheet filters
Types of surface filters
Membrane filters
Cross flow filters
Types of stabilisation
o Protein stability
o Tartrate stability
Cold stabilisation
Contact process
Electrodialysis
Ion exchange
Carboxymethylcellulose
(CMC)
Metatartaric Acid
o Microbiological stability
Types of tartrates
Potassium bitartrate
- Most common
Calcium tartrate
What final adjustments to the wine are made?
Adjust level of SO2
Adjust dissolved O2
Adding CO2
Standard amounts of FREE SO2 in finished wine
o White
25-45 mg/L
* Lower than red
* Due to lower pH
o Red
30-55 mg/L
o Sweet
30-60 mg/L
Wine faults
Cloudiness/Hazes
Tartrates
Re-fermentation in bottle
Cork tain
Oxidation
Volatile acidity
Reduction
Light strike
Brettanomyces
Options for packaging
Glass
Plastic
Bag in Box
Brick - Tetra Pak
Pouch
Can
Options for closures
Natural cork
Technical cork
Synthetic closures
Screwcap
Glass stopper
Procedures for hygiene
Cleaning
Sanitation
Sterilisation
HACCP
Hazard Analysis of Critical Control Points
Temperature for cold soaking black grapes
4-10 deg
How long to cold soak black grapes
3-7 days typically
Thermovinification temps
50-60 degs or higher
Thermovinification time
minutes to several hours
Flash detente temps
85-90 deg
Flash detente time
2 mins
Cap management techniques - Red wine
- Punching down
- Pumping over
- Rack and Return
- Ganimede tanks
- Rotary fermenters
French terms for cap management techniques
Punching Down
Pumping over
Rack and return
Must concentration (when used to make rose)
pigeage
remontage
delestage
Saignee
Types of Whole berry/Whole bunch fermentations
o Carbonic maceration
o Semi-carbonic maceration
o Whole berry/Whole bunch with Crushed fruit
What 3 ways to make Rose Wine
Direct pressing
Short maceration
Blending
Pre fermentation options for No-Low alcohol winemaking
Grape variety
Site selection
Vineyard management
Timing of harvest
Blending
Dilution of must
Filtration of must
3 techniques to remove alcohol
Membrane separation technique
* Reverse osmosis
Thermal distillation
* Vacuum distillation
* Spinning cone technology
