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Wine > module 3 Viticulture > Flashcards

module 3 Viticulture Flashcards

1
Q

Term for the portion of the vine that includes branches, leaves, and fruit

A

Canopy

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2
Q

Term used for the process where in unrooted cutting is inserted into the trunk of an existing vine

A

Field grafting

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3
Q

Age at which a grape vine begins to decline in vigor

A

20 years

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4
Q

Ideal degrees of latitude for commercial viticulture

A

Between 30 and 50°

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5
Q

Minimum temperature required for budbreak

A

50°F

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6
Q

Ideal weather conditions for flowering

A

Warm and dry (rain or wind can hinder fertilization)

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7
Q

Term used for the transition from flower to berry

A

Berry set or fruit set

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8
Q

Condition where many flowers do not develop into grapes

A

Couture (“Shatter”)

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9
Q

Abnormal fruits that resulting in many small, seedless berries in the grape bunches

A

Millerandage

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10
Q

The ripening of the grapes

A

Veraison

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11
Q

Typical time from budbreak to harvest

A

140 to 160 days

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12
Q

The process by which sunlight is used by the vine to create sugar?

A

Photosynthesis

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13
Q

Process by which water evaporates through the openings in the vines leaves

A

Transpiration

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14
Q

Process by which sugars are broken down and used by the vine as energy

A

Respiration

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15
Q

Process by which materials are moved from one area of a plant to another

A

Translocation

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16
Q

French term for the combined natural factors of a vineyard

A

Terroir

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17
Q

Average annual water needs of a grape vine

A

20-30 inches

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18
Q

Bacterial disease carried by the c

glassy-winged sharpshooter

A

Pierces disease

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19
Q

Fungal disease also known as odium

A

Powdery mildew

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20
Q

Fungal disease also known as Perenospera

A

Downy mildew

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21
Q

Root-eating louse that almost killed off the great vineyards of Europe (and then the world)

A

Phylloxera

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22
Q

Type a vine training that does not use a trellis system

A

Head training or Bush training

23
Q

Type of vine training where vines are trained up a tall support

A

Pergola

24
Q

Type of Cane-pruned vine training system using one cane from each vine, each trained in the same direction

A

Guyot

25
Q

Type of spur-trained vine system with branches from each vine trained along a wire

A

Cordon

26
Q

VSP

A

Vertical shoot positioning

27
Q

Unit of value used to measure sugar ripeness in the US

A

Degrees Brix

28
Q

Unit of value used to measure sugar brightness in Germany

A

Oechsle

29
Q

Unit of value used to measure sugar rightness in France

A

Baume

30
Q

IPM

A

Integrated pest management

31
Q

Philosophy of viticulture often credited to Rudolph Steiner

A

Biodynamics

32
Q

Term used for a vines branches, while they are young and pliable.

A

Canes

33
Q

The creation of sugar

A

Photosynthesis

34
Q

The breakdown of sugar (and other compounds) for energy

A

Respiration

35
Q

The evaporation of water from the plant

A

Transpiration

36
Q

The movement of materials within the plant

A

Translocation

37
Q

Describe the ideal conditions for photosynthesis

A

Warm days, long days, sunny skies, minimal shading, Southern aspect (Northern aspect in the Southern Hemisphere), well managed vine canopy

38
Q

Define “diurnal temperature swings” and describe how they can impact and character of grapes:

A

Variation in temperature swings from high to low. Great for holding onto milligauss it, as respiration slows down at night and minimized acid loss

39
Q

How much time generally passes between budbreak and harvest?

A

140 - 260 days

40
Q

Describe the changes that begin to occur in the grape during veraison

A

Sudden spurt towards ripeness, red grapes begin to change color, white grapes turn translucent or yellow, sugar increases, acid levels fall, seeds turn woody

41
Q

In your own words, define “terroir”

A

Sense of place

The combined natural aspects of a vineyard, soil, climate, drainage, sunlight, and more

42
Q

“Climate” refers to the overall, historic weather pattern of a particular place, while “weather” refers to the actual conditions experienced.

A

True

43
Q

Match the wine region with the general climate type:

Willamette Valley
Rioja
Tuscany

A

Willamette Valley - Maritime
Rioja - Continental
Tuscany - Mediterranean

44
Q

Which of the following conditions will be experienced by the Vineyard at a higher elevation, as compared to a vineyard located on the valley floor?

A

Less fog

More wind

Cooler climate

Larger diurnal temperature swing

45
Q

Describe the differences you would expect to experience (in terms of aroma, taste, flavor, texture, etc.) between a glass of red burgundy and a glass of Napa Valley Cabernet Sauvignon

A

A red burgundy will have an earth forward aroma and taste of strawberry, mushroom, earth, and South Sandalwood. My body and more salmon color, soft tannins
A Napa Cab will be fruit forward with black cherry, black current, coffee, Carmel flavors. Fuller bodied lower acidity and ruby color. Higher tannic structure

46
Q

Term used for a vines branches, while they are young and pliable.

A

Canes

47
Q

Term for the portion of the vine that includes branches, leaves, and fruit

A

Canopy

48
Q

Term used for the process where an unrooted cutting is inserted into the trunk of an existing vine

A

Field Grafting

49
Q

Age at which a grapevine begins to decline in vigor

A

20 years

50
Q

Ideal degrees of latitude for commercial viticulture

A

Between 30 and 50 degrees

51
Q

Minimum temperature required for bud break

A

50 degrees F

52
Q

Ideal weather for conditions for flowering

A

Warm and dry (rain or wind can hinder fertilization)

53
Q

Term used for the transition from flower to berry

A

Berry set or fruit set

54
Q

Condition where many flowers do not develop into grapes

A

Collier (“Shatter”)

Wine (24 decks)

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