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01 - WEM MW MAIN > P1 - Vocabulary - transferred > Flashcards

P1 - Vocabulary - transferred Flashcards

1
Q

BIODYNAMIC

A

Biodynamic viticulture is based on organic viticulture, but imposes additional demands that include the use of specially made teas and other preparations and working according to lunar phases, among other techniques. Both organic and biodynamic viticulture require official certification by one of a few bodies (Demeter, Biodyvin)

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2
Q

Bulk Wine

A

Large volume of finished wine ready for final packaging into containers suitable for end market consumption

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3
Q

CANE PRUNING

A

the practice of leaving one or more canes, typically 5 to 15 buds long (e.g. Guyot). Goal is to limit the quantity of permanent wood and create balance.

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4
Q

CANOPY MANAGEMENT

A

“Manipulation of the canopy microclimate by altering the position and number of shoots of fruit in space to influence sun exposure and air circulation. An open canopy is need for:
- Maximum sunlight interception &
optimum photosynthesis.
- Good air circulation to minimize
disease problems.”

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5
Q

CLIMATE

A

The expected weather pattern of a region based on long term observations. Climate includes factors such as temperature, sunshine hours, rainfall, and wind patterns. Meso-climate –climate for small area, such as a vineyard, and micro-climate –climate for individual vine.

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6
Q

Climate change

A

“short version: is a long term alteration in typical global or regional climate patterns

is a long term alteration in typical global or regional climate patterns, most often linked to warming temperatures, more erratic and severe weather events. It is particularly attributed to the increased atmospheric carbon dioxide accumulation since the start of the industrial era. “

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7
Q

Cover Crops

A

Plants in a vineyard (either deliberately sown or weeds allowed to grow), usually between the rows. Goal is to: provide benefits to the soil by increasing the organic matter, aid with compaction, and improve structure and water holding capability. Generally includes grasses and legumes; also cereals. Can also help with soil erosion, water absorbtion or adsorption. Can make frost worse in the spring, attract disease vector bugs, or over-compete with the vine (water/nitrogen) so are removed (close mow, cultivation, burned, herbicides) in some vineyards

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8
Q

Dessert wines

A

Wines heavily marked by the presence of sweetness (generally > 60 g/l RS) achieved through an array of productino techniques and often with elevated alcohol. Production concentrates the sugars in the must or halt fermentation with sugars remaining including late harvest (Vendage Tardive), drying (Vin Santo), freezing (Eiswine, cryoextraction), botrytis impact (Sauternes, SGN, TBA), as well as fortification or chilling to halt fermentation while natural sugars remain. For US Tax Regulations: A wine between 14 and 24% ABV whether sweet or dry.

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9
Q

Diseases

A

Bacterial, fungal, viral afflictions that affect fruit yield and or quality or may kill the vine

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10
Q

Drought tolerance

A

The degree to which a vine can maintain function and productivity in arid or drought conditions

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11
Q

Drought/Drought prone regions

A

Drought: A prolonged deficit of rainfall, compared with that normally expected given the regional climate. The UN defines drought prone areas as those with a 20% probability of drought in any given year.

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12
Q

Environmental variables

A

Fixed physical factors such as: slope, aspect, elevation, proximity to a lake etc that impact viticulture

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13
Q

Established vineyard

A

Vineyard in commercial production with the permanent vine structure already developed (generally at least three years from planting).

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14
Q

Flowering

A

Important event in the annual growth cycle of vine, the process preceding the fertilization of vine flowers and their subsequent development into berries.

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15
Q

Frost

A

A major viticultural problem when ice crystals form by the freezing of water at or below 0 degrees Celsius or plant tissue is killed by cold. It can occur in fall, winter or spring. Two main types of frost include radiation (still, dry, cloudless nights - cold air settles at ground level creating an inversion layer above it) and advective frost (caused by cold air flowing, ie from hill or other area).

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16
Q

Frost protection

A

The passive or active actions taken to prevent frost damage to grape vines and their crop. Passive: site selection, cover crop removal, planting down slopes etc. Active: Air warming methods (bougies, propane fans, etc), air stirring methods to draw down warmer air (fans, helecoptors) and bud protection (aspersion)

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17
Q

Fruit set

A

An important and delicate stage after flowering in which the flowers transition to grape berries. The week-long set period is critical as a major determinent of yield. It is the result of pollination and can be negatively affected by factors external to the vine such as wind, rain, hail, water stress, heat as well internal factors such as hormones and organic nutrition. Usual set is 30-60% with the remaining flowers falling (shatter). Coulure = shatter, old vine Grenache tends to have high levels.

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18
Q

Grape growing cost

A

All of the costs of grape growing in a season, including labor, sprays/inputs, energy and water costs as well as depreciation from capital expenses (machinery, netting, frost control, irrigation installation, terracing repairs, planting, trellising framework). Usually calculated as $$/ton or $$/btl

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19
Q

GRAPE QUALITY

A

quality assessment based on factors such as sugar and phenolic development, acidity, pH, berry size, homogeneity, and disease level and the alignment of these values with the ideal for the intended wine’s style

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20
Q

GRAPEVINE TRUNK DISEASES

A

group of fungal diseases that infect the wood of the vine primarily through pruning wounds. In young vines, black foot and petri disease are the most prevalent and devastating and mainly caused by compromised nursery material.

In mature vines: Esca, Botryospaeria dieback, eutypa dieback and phomopsis are most prevalent. GTD causes dieback and death of spurs, cane, cordons and trunks and eventually the entire vine. There is no cure, only preventive measure and wood removal remediation. GTDs are one of the primary factors limiting vineyard longevity.

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21
Q

Hail

A

Frozen rain that falls sporadically and can damage vines. Most common in late spring/early summer and secondarily in autumn. Depending on the phase of growth can cause damage to a single vintage or multiple vintages by damaging buds, leaves, grapes or the vines, often needing special treatments or much additional work to save a part of the crop.

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22
Q

Harvesting options

A

Possible methods to remove grapes (either berries or bunches) from the vine. Impacted by: site, labor or cost constraints, desired style of wine.
Scott Kozen (VP of Premium, Gallo): Contracts for new machine harvester - don’t buy bc technology advances quickly and want the newest equipment.
Pellenc machine: picks, destems and sorts (using size exclusion technology)
William Hill experiment: harvested every other row machine vs hand. Liked machine better (estimated costs/acre of machine $150/acre)
By hand: $200/ton or so, can be $1200/acre
Biggest line item each year:
Transition to machine in CA (from 20/80 to 80/20) due to:
1) Quality increase in machines (less vine damage today, though still some)
2) Labor market tightening and cost increases
3) Vineyards set up for it; machines can mange 6’ spacing

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23
Q

High priced wines / low priced wines

A

Will be tied to the market / style of wine, but generally low price assumes below $10/bottle and high priced is +$20

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24
Q

High Quality

A

High quality wines display balance, length, complexity, concentration, typicity, and often age-ability. They are generally limited in production and often command premium or luxury prices.

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25
Q

HOT CLIMATE

A

imprecise term defined here as warmest quintile of climate zones suitable for wine grape production with average mean growing seasontemperatures >22C

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26
Q

Labour Shortage

A

Inability to secure workers with the needed skills, available hours, or wage to match the needs of the vineyard team. Macro impacts include immigration laws, economic conditions, and competition from other agricultural crops. Pressures from fire season, hurricanes, heat etc. spikes demand and may negatively impact quality if grapes can’t get picked.

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27
Q

Labour supply

A

Availability of appropriately skilled workers available for the needed hours at the desired wage. For time intensive periods in the annual cycle (pruning, harvest) increased demand across the region will impact the pool of labor available. For vineyard work, usually a combination of full-time and seasonal workers.

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28
Q

Low density, high density

A

Ranges from 1500 vines/hectare to 15,000 vines/hectare. Spain: 900-1600 vines/hectare. France: 5,000-10,000 vines/hectare. Burgundy: 10,000-15,000 vines/hectare
20,000 at Liber Pater (Graves)

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29
Q

Macroclimates

A

Climate of a region. Can extend over larger or smaller areas depending on the topography and geographic factors such as distance from lakes or oceans

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30
Q

MARGINAL CLIMATE

A

imprecise term defined here as climate zones with average mean growing season temperatures <16C ; only able to regularly ripen early maturing wine grape varieties

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31
Q

Mesoclimate

A

Climate of a vineyard. Varies from Macroclimate because of differences in soil structure, elevation, slope, aspect, or distance from moderating forces.

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32
Q

Microclimate

A

Climate within and surrounding a plant canopy.

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33
Q

Mildews

A

Fungal diseases that are widespread in a variety of climactic conditions (and are commonly related to weather) and have a significant impact on the quality and quantity of fruit produced. They can be controlled by a wide range of sprays, some of which are limited by organic production . Key: Downy Mildew, Powdery Mildew, Botrytis Bunch Rot

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34
Q

Non-Organic viticuture

A

Grape growing that utilizes chemical /manmade compounds in fertilizers in some form. Ranges from “conventional” in which the application of chemicals is more regular and formulaic to philosophies such as “La Lutte Raisonnée” in which growers work to lower their chemical inputs but also sometimes utilize inorganic sprays

35
Q

Old Vines

A

“While not defined, vines that have shifted into the life period when their vigour and yield begins to decline, viewed by many as producing better quality, but viewed by others as simply uneconomical. “50+ years; vines that have seen stress and struggled to get to greatness” - Tres Goetting ( Robert Biale Vineyards). Barossa Old Vine Charter (2009) seeks to codify the meaning of the terms:

1) Old Vine: 35+ YO
2) Survivor Vine: 70+ YO
3) Centenarian: 100+ YO
4) Ancestor Vines: 125+ YO”

Other groups: Historic vineyard Society (CA), Old Vine Project (SA)

36
Q

ORGANIC

A

A system of grape growing that shuns use of manmade compounds such as fertilizers, herbicides, fungicides, pesticides as well as anything genetically modified, instead using naturally occuring substances such as copper and sulfur.

37
Q

Pests

A

Animals, insects, and nematodes that harm the vine and can have dramatic effects on wine quality unless controlled.

38
Q

Phenolic ripeness

A

Imprecise term used to assess the berry’s maturation that describe changes in the grape’s skin color, berry texture, seed color and ripening and other phenolic changes often accompanied by lignification of the stems. The goal is to achieve physiological ripeness corresponding with maturation/technical ripeness (sugar ripeness).

39
Q

Physiological ripeness

A

ripeness related to must weight or grape sugar concentration

40
Q

Photosynthesis

A

Process by which the energy from the sun is used by the green tissue of plants to convert carbon dioxide to sugars.

41
Q

PRECISION VITI

A

“Applies the data collected from the vineyard (soil, vine vigour, topography, plant growth) to respond to changes from plot to plot and from row to row. The data is collected by sensors either on aircraft (‘remote’) or mounted on a tractor or harvester in the field (‘proximal’). The idea is for all key
interventions (pruning, leaf removal, treatments, irrigation, crop thinning and harvesting) to be carried out precisely with the aim of producing the best quality and yield, reducing environmental impact and, where possible, reducing costs on treatments.”

42
Q

PRUNING

A

” is the removal of plant parts to obtain horticultural objectives”. These objectives include:
- Controlling the size & form of the grapevine.
- Optimizing the production potential of the grapevine.
- Maintaining a balance between vegetative growth and fruiting.” “regulates the amount of fruit that the vine will carry, assuring ripeness; it also allows to space
the fruit out for sunlight and airflow.
It determines how strongly each shoot will grow, which profoundly impacts wine quality and style. Pruning can reduce or eliminate leaf-pulling, fruit-thinning, trimming and hedging, and even much of the spraying.”

43
Q

Quality Potential

A

Quality that could be possible based on the constraints of a site, impacted by climate, soil, and vines (though vines can be changed). The actual quality will then determined by the vintage and skill of the winegrower

44
Q

REGENERATIVE

A

It is a holistic approach that aims to protect soil life and natural fertility, improve water retention capacity, and protect and enhance biodiversity and mycorrhizal fungi

45
Q

Rootstock

A

The plant forming the root system onto which the fruiting variety is grafted. Rootstocks are selected for their ability to manage difficiencies or pests of the soil as well as vigor control based on the desired vine productivity.

46
Q

ROW ORIENTATION

A

direction in which the vines face, particularly important in cool/marginal and hot climates in relation to ultimate grape quality

Face towards sun at mid-day: Towards S in N.ern Hemisphere and N. in S.ern. Some growers prefer to catch afternoon sun to keep warm into the evening. Others will plant at 90 degree angle to prevailing wind.

Plant parallel to the longest site boundary - keeps rows as long as possible, which lowers expense of posts/anchors. Don’t want too long, though - more than 200 m will strain the wires too much and require intermediates posts.

47
Q

Slope

A

Any part of the vineyard that is not completely flat - can range from minor swales to extremely steep. Mosel vineyards get as steep as 60/65%. Over 20% becomes challenging to mechanize

48
Q

Soil

A

“The matter in which a vine is anchored by its roots which provides nutrients and water to the plant and is the source of microbiome. Main purposes of soil:

  1. Provide anchor to the vine roots which support stable structure, minimize erosion
  2. Provide source and store of water with appropriate drainage
  3. Provide micro and macro nutrients needed for canopy and fruit growth
  4. Provide habitat for soil microbes responsible for breaking down inorganic nutrients and converting them to a vine accessible form”

Soil impacts the potential depth of root systems, water holding capacity, and provides essential minerals Vines impacted by: Soil pH (<5 too acid; >8.5, cause chlorosis), Water holding capabilities, temperature impact, supply of nitrogen/potassium.

49
Q

SOIL MANAGEMENT

A

Soil management tools are operations, practices, and treatments which protect soil and enhance its performance. It focuses on soil structure (friability), water retention, microbial, organic, and inorganic composition (micro/macro nutrients) as well as soil pH (determines accessibility to vine) and salinity

50
Q

Soil preparation

A

readies site for vineyard establishment and includes physical, chemical, and microbial soil needs. Soil preparation impacts water availability, fertility, vine health and balance, and thus contributes to both grape yield and quality.

51
Q

Spur Pruning

A

Practice of pruning where spurs are cut to retain 2 buds. Common with free standing (gobelet trained) in low vigor sites (Roussillon, Spain) or Cordon trained vines in high vigor vineyards (CA, Australia, NZ)

52
Q

SUSTAINABLE

A

A form of viticulture which aims to avoid any form of environmental degredation while maintaining the economic viability of the vineyard.

53
Q

TEMPERATURE (RE VITICULTURE)

A

temperature during ripening strongly influences potential wine style. Temperatures >21C in the final month of maturity lead to a rapid loss of malic acid and lower total acidity. Average mean temperatures<15C in the final month create a risk grapes will not ripen fully. Average temperature requirements vary by variety thus temperature is an important aspect of vineyard planning. Wine quality is related to short-term temperature variability. Restricted variability is likely beneficial to acid retention and pigment, aroma, and flavor development as oposed to just sugar ripeness. In warm/hot regions greater variability from cooler night temperatures may improve quality as extended ripening window allows for greater flavor development. Extreme variability risks damage (frost/heat stress/direct heat damage)

54
Q

TERROIR

A

Terroir, an elusive concept that encompasses the range of environmental conditions such as soil, topography, grape variety, climate, and cultural practices that give a wine its unique sense of place

55
Q

Traditional Method Sparkling Wines

A

Production method in which the secondary fermentation occurs in the bottle in which the wine is sold and the autolytic impact from aging on the lees forms a primary aspect of the style. It is practiced in many traditional, high value wine regions as well as new world regions with an array of grape varieties.

56
Q

TRAINING

A

“the arrangement of plant parts spatially. This is done to develop a structure that:

  • Optimizes the utilization of sunlight and promotes productivity.
  • Adapts to the characteristics of the grape cultivar.
  • Promotes efficient & sustainable vineyard management practices.
  • Is economical to establish and maintain.”
57
Q

Trellis system

A

Man-made physical structure on which vines are trained, ranging from as simple as a stake to a complex series of wires & posts

58
Q

Trunk disease

A

“Diseases that attack mature vines and therefore very costly, no cures. (Cabernet and Sauv Blanc particularly vulnerable, they have vigor and need more pruning.)
b) Main trunk diseases are Eutypa (dead arm) Esca and Botrysphaeria (aka bot canker) all are caused by fungi that infect the trunk usually via pruning cuts. Botrysphaeria/Bot canker tends to attack vines <10 yrs of age and takes years to kill the vine. “

59
Q

Veraison

A

The stage midway through berry developmetn when berries change from being green and hard to colored and soft.

60
Q

VINE

A

Rootstock, clone and grape variety, inflected by vine age (the latter not a key focus but worth mentioning in passing).

61
Q

Vine nutrition

A

The supply of inorganic nutrients (sometimes called mineral nutrients) to the vine. Three major nutrients are required: nitrogen, phosphorus and potassium with minor nutrients including magnesium, manganese, iron, zinc, copper, and boron.

62
Q

Vine training systems

A

Process of establishing a vine framework in the required shape - including tying down and trimming growing shoots in the summer and winter pruning. Generally are trained to a supporting structure (stake or wires & posts). Established in the first two to three years of a vines like, prior to the production of fruit. Structure includes forming the trunk, the cordons or head and any requires arms.

63
Q

Vineyard density

A

The quantity of grapevines planted in a certain measure of land, a decision that impacts the vines resources and productive capabilities. Ranges from 1,500-15,00 vines/ha. Spain 900-1600; France 5,000-10,000; Burgundy 10,000-15,000. Hotter drier climates withourt irrigation have lower density; in NW with irrigation water availablity and soll fertility play bigger role.

64
Q

Vineyard establishment

A

The process and procedures to prepare a vineyard for planting including physical adjustments to the site, layout decisions, selection & ordering of plant material (scion and rootstock), infrastructure installation (irrigation, etc) and soil preparation.

65
Q

Vineyard manager

A

Person who oversees all aspects of vineyard health and development through the course of a year, working with the winemaker to farm grapes suitable to the desired style of wine.

66
Q

Vineyard work

A

Labor to manage the growing of grapevines including site preparation, planting, pruning, canopy management, water and treatment management and harvesting the grapes.

67
Q

Viticulture

A

The science of grape growing

68
Q

Viticulturist

A

See Vineyard Manager… this title implies deliberate practice of viticulture (likely accompanied by a degree) while vineyard manager is a bit more intuitive/learned hands on. Handles fertility management, irrigation, compiles field reports, soil analysis, pest control

69
Q

VITICULTURAL PRACTICES

A

activites related to vineyard development and management from initial planning through to harvesting–such as site selection, scion and rootstock choices, soil management, vine training, pruning, disease and pest management, harvest

70
Q

Water Sustainability

A

The ability to meet present water needs without compromising the ability to meet those same needs in the future.

71
Q

WARM CLIMATE

A

average mean growing season temperatures 18.5-21C, able to ripen late ripening grape varieties/ intermediate climate 16-18.5C

72
Q

WATER AVAILABILITY

A

water sourced from rainfall and permitted surface and underground sources; also refers to ability for water to travel through the soil to be accessible by vines (eg not obstructed by clay pans). Grapes need 25-100 cm of water per square meter to grow depending on cultivar, rootstock, climate, temperature and soil

73
Q

WATER EFFICIENCY

A

focuses on ensuring grape vines receive the highest possible benefit from the available water and that water waste is minimized

74
Q

WATER HOLDING CAPACITY

A

soil water holding capacity is determined by its texture, structure, depth, and organic content (OC). 1% increase in OC means soil retains 16,000 gal/acre more

75
Q

WEATHER

A

Short term variations in temperature and/or rainfall.

76
Q

WINE QUALITY

A

Wine quality can range from extremely high – wines of great typicity, made from healthy grapes, showing concentration of fruit and balance of structural elements, complexity and length – to extremely low – wines with no varietal or regional typicity, made from grapes affected by viral or fungal diseases, with low fruit concentration, poor balance of structural elements, no complexity or length

77
Q

Wine Style

A

Major categories of wine type, generally Red/White/Rose, sweet/dry, full bodied/light bodied, fine/mass-marketetc. Grapes are farmed with intended style in mind.

78
Q

Yield / Potential Yield

A

Volume of grapes harvest from a set area; usually measured as tons/acre or HL/hectare. Potential yield is the site’s ability to ripen a potential volume of grapes within set style parameters based on factors such as climate, density, pruning decisions etc. The particular vintage conditions will then impact that potential.

79
Q

Biochar

A

Fine-grained charcoal made from biomass that enhances soil, increasing water retention capabilities (+20%), soil fertility, and mycorrhizial fungi

80
Q

Peronaspera

A

Downy Mildew

81
Q

Oidium

A

Powdery Mildew

82
Q

AROMATIC COMPOUNDS

A

imprecise and inclusive term for substances in wine which can be smelled.

83
Q

ASPECT

A

direction in which a slope faces and an important characteristic of vineyard sites, especially in cool climates in extreme latitudes where seasonal impacts are most pronounced. It impacts the hours of sunlight during the growing season and the time of day with the most intense sun exposure. Aspect thus impacts soil temperatures.

84
Q

Canopy

A

The above ground part of the vine formed by the shoot system, including shoots, fruit, trunk, and cordon or canes.

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