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

24
Q

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

25
Type of spur-trained vine system with branches from each vine trained along a wire
Cordon
26
VSP
Vertical shoot positioning
27
Unit of value used to measure sugar ripeness in the US
Degrees Brix
28
Unit of value used to measure sugar brightness in Germany
Oechsle
29
Unit of value used to measure sugar rightness in France
Baume
30
IPM
Integrated pest management
31
Philosophy of viticulture often credited to Rudolph Steiner
Biodynamics
32
Term used for a vines branches, while they are young and pliable.
Canes
33
The creation of sugar
Photosynthesis
34
The breakdown of sugar (and other compounds) for energy
Respiration
35
The evaporation of water from the plant
Transpiration
36
The movement of materials within the plant
Translocation
37
Describe the ideal conditions for photosynthesis
Warm days, long days, sunny skies, minimal shading, Southern aspect (Northern aspect in the Southern Hemisphere), well managed vine canopy
38
Define "diurnal temperature swings" and describe how they can impact and character of grapes:
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
How much time generally passes between budbreak and harvest?
140 - 260 days
40
Describe the changes that begin to occur in the grape during veraison
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
In your own words, define "terroir"
Sense of place | The combined natural aspects of a vineyard, soil, climate, drainage, sunlight, and more
42
"Climate" refers to the overall, historic weather pattern of a particular place, while "weather" refers to the actual conditions experienced.
True
43
Match the wine region with the general climate type: Willamette Valley Rioja Tuscany
Willamette Valley - Maritime Rioja - Continental Tuscany - Mediterranean
44
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?
Less fog More wind Cooler climate Larger diurnal temperature swing
45
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 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
Term used for a vines branches, while they are young and pliable.
Canes
47
Term for the portion of the vine that includes branches, leaves, and fruit
Canopy
48
Term used for the process where an unrooted cutting is inserted into the trunk of an existing vine
Field Grafting
49
Age at which a grapevine begins to decline in vigor
20 years
50
Ideal degrees of latitude for commercial viticulture
Between 30 and 50 degrees
51
Minimum temperature required for bud break
50 degrees F
52
Ideal weather for conditions for flowering
Warm and dry (rain or wind can hinder fertilization)
53
Term used for the transition from flower to berry
Berry set or fruit set
54
Condition where many flowers do not develop into grapes
Collier ("Shatter")