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Lectures > Lecture 1 Viniculture And Viticulture > Flashcards

Lecture 1 Viniculture And Viticulture Flashcards

0
Q

What is fermentation

A

Sugar + yeast = alcohol + CO2 + heat

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1
Q

What is wine

A

Fermented fruit juice

Usually grape

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2
Q

Why use grapes for wine

A

High sugar

High water

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3
Q

Wine labeling varietal

A

Grape type

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4
Q

Wine labeling place name

A

Region
Village
Vineyard

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5
Q

Wine labeling proprietary

A

Legally protected brand

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6
Q

Wine labeling generic

A

White
Red
Blush
Rose

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7
Q

What parts of the world use varietal labeling

A 
Usa
Oz
Nz
Chile
Art
Germany
Austria
Alsace
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8
Q

What parts of the world use place name labeling

A

France
Italy
Spain
Portugal

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9
Q

What is proprietary labeling

A

Use of trademark or brand name

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10
Q

Wine labeling semi generic

A

Stolen place names
Phased out in Usa
2005 treaty with the eu

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11
Q

Factors in producing quality wine

A 
Grape species
Soil
Climate
Viticulture
Viniculture
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12
Q

Grape species used for wine production

A

Vitis vinifera

Vine wine grape

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13
Q

American species of grape vines

A

V. Labrusca

V. Catawba

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14
Q

Other vine species

A

V. Berlandieri
V. Riparian
V. Rupestris

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15
Q

Why graft vinifera vines

A

Phylloxera vastatrix late 1800’s

Phylloxera bio type b 1980’s

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16
Q

Rootstock solution discovered by

A

Thomas Munson

Texas solution

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17
Q

Rootstock species used for grafting

A

Rupestris

Rumania

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18
Q

Clone

A

Vine that has developed differently from vines of the same variety
Mutating due to climate conditions
Done intentionally by human intervention

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19
Q

Example of unstable grape variety

A

Pinot noir

Manu mutations

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20
Q

Example of stable grape variety

A

Cab say

Few mutations

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21
Q

Cross

A

Derived from 2 different varieties of the same species

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22
Q

Example of a cross

A

Pinot noir x Cinsault = pinotage

23
Q

Hybrid

A

Derived from 2 different species of grapes

24
Q

Example of a hybrid

A

Seibel 5656 x seibel 4986 = seibel blanc

25
Q

Soil considerations

A

Top soil - drainage
Subsoil - water table
Mineral composition

26
Q

Nutritional requirements of the vine

A

Nitrogen
Phosphorus
Potassium
Other minerals

27
Q

Climatic temperature zones for growing grapes

A

30 - 50 degrees latitude north and south

28
Q

What is mean temp and conditions of 30 - 50 degrees latitude

A

50 - 69 F mean temp
Moderate days
Hours of sunlight
Rainfall

29
Q

Terroir

A

Anything contributing a sense of place to a wine
Macro climate
Meso climate
Micro climate

30
Q

Terroir macro climate

A

Sunshine
Temperature
Rainfall

31
Q

Terroir meso climate

A

Vineyard

32
Q

Terroir micro climate

A 
Elevation
Slope
Exposure
Wind
Bodies of water
Plant and animal life
Cultural traditions of region
Paw mark of winemaker
33
Q

Vine cycle basic

A 
Bud break
Shoot emergence , foliage, embryo bunches
Flowering
Partial version
Full version
34
Q

Vine cycle winter

A

Dormant

Vine pulled back

35
Q

Bud break

Time of year

A

March to April north

Sept to oct south

36
Q

Flowering time of year

A

May to june north

Nov to dec south

37
Q

Fruit set

Time of year

A

June to July north

Dec to jan south

38
Q

Version

Time of year

A

August north

January south

39
Q

Harvest

Time of year

A

Aug to oct north

Feb to march south

40
Q

Viticulture variables

A 
Trellising 
Vine training
Canopy management
Yields
Irrigation
Timing and method of harvest
Organic biodynamic
Lute raisonnee 
Disease and pests
41
Q

Examples of pests and diseases

A 
Phylloxera
Pierces disease
Powdery mildew
Downy mildew
Fan leaf roll
42
Q

Guyot training

A

Used in bordeaux

Designed to restrain yields

43
Q

3 types of cane training

A

Guyot
Vertical shoot positioning vps
Double guyot

44
Q

Vps

A

Used in new world and nz
Ideal for mechanization
Used in France and Germany with just two Spurs

45
Q

3 types of spur training

A

Gobelet
Chablis
Cordon de royat

46
Q

Gobelet

A 
Ancient technique
Italy
Rhone
Spain
Oz
47
Q

Chablis training

A

Used for Chardonnay in champagne

48
Q

Cordon de royat

A

Used for Pinot noir in champagne

49
Q

Red wine making steps

A 
Crush
Macerate
Ferment
Press
Age
Filter and fining
Bottle
50
Q

White wine making steps

A 
Crush
Press
Ferment
Age
Filter
Bottle
51
Q

Viniculture variables

A 
Crush/destem or whole cluster pressing
Length of maceration/cold soak
Wild or cultured Yeats
Oak ss or other
French american or other oak
New used oak
Size of cask
Light med dark toast
Barriques or foudres
52
Q

Winemaking choices

A 
Ferm temp, controlled?
Micro ox 
Malolactic fermentation
Chapitalization acidification
Reverse osmosis
Spinning come
Centrifuge
Barrel aging
Filtering fining racking cold stablization
Bottling
53
Q

Refractometer

A

Measures brix of grapes

54
Q

Brix

A

Measure of sugar content in a watery solution

Bx

Lectures (5 decks)

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