Learning Outcome 1 Flashcards
What are the five vine needs?
- Warmth
- Sunlight
- Water
- Nutrients
- Carbon dioxide
What are the six steps in the vine growth cycle?
- Dormancy
- Budburst
- Flowering
- Fruitset
- Véraison
- Ripening
What are the six chemical components of the grape?
- Water
- Sugar
- Acids
- Color
- Tannin
- Flavors
What are the six factors influencing regional climate?
- Latitude
- Altitude
- Oceans
- Large lakes
- Continentality
- Diurnal range
What are the four factors that influence site climate?
- Aspect
- Soil (heat, drainage)
- Fog
- Bodies of water
What is the primary impact of weather on a vineyard?
Vintage variation
What are five factors in managing the vine?
- Training (head, cordon)
- pruning (spur, replacement cane)
- trellised, untrellised (canopy management)
- density
- harvest (timing, manual, machine)
What six weather related hazards are in the vineyard?
- Frost
- Freeze
- Rain
- Hail
- Water stress
- Sunburn
What are the ways to manage the risk of frost?
- Site selection
- Heaters
- Wind machines
- Sprinklers
What is the way to deal with freeze?
Earthing up
What is the way to deal with rain?
Harvest dates
What are the two ways to deal with hail?
- Nets
- Multiple sites
What are the three ways to deal with water stress?
Irrigation, including:
* Drip
* Sprinkler
* Flood
What is the way to deal with sunburn?
Canopy management
What is the way to deal with nutrient deficiency?
Fertilizer
What are the five pests and diseases and how they are managed?
- Phylloxera (use of rootstocks)
- Other animals (insecticides, physical barriers)
- Fungal diseases (canopy management, fungicide)
- Viruses (replacing the vine, sanitizing the land)
- Bacteria (replacing the vine, sanitizing the land)
What are the four ways of concentrating grape sugars?
- Noble rot
- Drying grapes on the vine
- Drying grapes after picking
- Freezing grapes on the vine
What are the four approaches to vineyard management?
- Conventional
- Sustainable
- Organic
- Biodynamic
What are the five common elements in human factors that influence style, quality and price in the winery?
- Roles of oxygen
- Roles of SO2
- Winery vessels (oak, stainless steel, concrete)
- Alcoholic fermentation
- Malolactic conversion
What are the three must adjustments?
- Must enrichment
- Acidification
- Deacidification
What are the ten human factors in white winemaking?
- Grape variety
- grape reception
- destemming
- crushing
- skin contact
- pressing
- clarification
- alcoholic fermentation
- racking off gross lees
- malolactic conversion
What are the nine human factors in (non-whole bunch) red winemaking?
- Grape variety
- grape reception
- destemming
- crushing
- pre-fermentation extraction
- alcoholic fermentation and extraction
- post-fermentation extraction
- pressing
- malolactic conversion
What are the three different types of whole bunch fermentation?
- carbonic maceration
- semi-carbonic maceration
- whole bunches with crushed fruit
What are the three type of Rosé winemaking?
- Direct pressing
- short maceration
- blending
What are the three methods involved in sweet winemaking?
- Interrupting the fermentation
- adding a sweetening component
- concentrating grape sugars
What are the major choices in maturation?
- Oak vessels (species, production, age, size)
- Inert vessels (stainless steel, concrete, bottle)
- Lees contact
- Oak alternatives
What are three reasons to blend?
- Balance
- consistency
- style
What are the three methods of clarification?
- Sedimentation
- fining
- filtration (depth, surface)
What are the four ways in which the wine may be stabilized?
- Clarification
- Tartrate
- Microbiological
- Oxygen (SO2 and packaging)
What are three packaging methods?
- Glass
- plastic
- bag-in-box
What are four major types of closures?
- Cork
- technical cork
- synthetic cork
- screw cap
What are the seven common faults?
- Cork taint
- oxidation
- reduction
- volatile acidity
- Brettanomyces
- out of condition
- high sulfur dioxide
What are the 7 ways to manage a variety with high tannins?
(this is my working list, not in the spec)
- Ensure the grapes are picked when tannins are ripe
- Gentle cap management
- Slightly lower temp ferm, especially towards the end of ferm
- Extended post-ferm maceration
- Oak maturation
- Blend with low-tannin varieties
- Bottle ageing
