Rehersal from Specification Flashcards
What is the definition of the vine’s ability to produce and ripen grapes?
Yield per vine
Health of vine and grapes
Lvl and balance of grape components
Ripeness of aromas and flavours
Explain how the components of the grape develop through the ripening season.
After fruit set grape berry formation occurs. Hard green grapes start to grow and tartaric and malic acids accumulate. AC and AP formate (Methoxpyrazine). Bitter tannins accumulate. Sugar lvls are low. Water flow via the Xylem is high. During Véraison the ripening lags for a few days and anthocyanins start to synthesize. During ripening s_ugar and water lvl accumulate_, acid lvls fall. Tannins, colour, AC and AP develop. The rapid sugar increasement from the start of ripening lessens as time goes by. Sugars from photosynthesis. _Water transpire_s through the Phloem - concentrating the sugars. Tannins polymerize - become softer. anthocyanins increase. _Malic acid falls, tartaric acid about the same lv_l, but feels softer due to inreased sugars. _methoxpyrazine less_ens. Development in AC and AP. Hazards: too much water/nitrogen. Water stress. To hot or to cold.
Explain the Vines need during the growth cycle to produce and ripen grapes suitable for wine production.
Growth Cycle: +6 Southern Hem.
Dormancy Nov-March Temp below 10deg. Adv Con: extreme cold/mild temp. Can kill the vine resulting in no ripe grapes for next year.
Budburst March-April Avg. temp above 10 degr. No frost/cold soils. Frost kill buds. No leaves or interflorescences. Equals no grapes or photosynthesis.
Shoot and Leaf Growth March-july Stored Carbs, warmth, sunlight, nutrients and water. Bad is low carbs or water stress. Want to avoid stunted growth, if no leaves then no photosynthesis. Poor quality and low yieds if canopy is lacking.
Flowering and fruit set May-june Minimum 17 degrees. Sunlight, water and nutrients. no rain, cloud, wind or cold. Don’t want uneven ripeness when harvesting. Mention Coloure (low photosynth or carbs) and Millerandage (too much rain/cold/wind). Both lessen yields and quality.
Grape development (berry form, véra, ripen, ext rip) June-october Sunlight, warmth mild water stress. Not too much water or nutrients, excessive shading or to hot or cold days and nights.
Too cold gives higher lvls of methoxpyrazine and too high acidity, unbalance. to hot looses acidity too fast.
What factors affect the growing environment?
Temp and sun - Lat, alt, aspect and slopes, prox to water, winds, char. of soil, clouds, mist and diurnal range.
Water - rainfall, char. of soil and land, evapotranspiration rate
Nutrients - same as water and soil ph, soil health
Climate class - cool moderate, warm, hot. OR Contin, maritime, Medit. OR Other systems.
Weather - Rain sun, warmth, wind, vintage variation
Climate change - threats and opport.
Hazards - drought, excess of water, untimely rain, freeze, frost, hail, sunburn, fire, smoke taint
Pests - phylloxera, nematodes, grape moths, spider mites, mammals, fungal diseases, viruses, bacterias
Explain how the growing environment influences the vine’s ability to produce and ripen grapes suitable for wine production.
Temp and sun: huge influence in entire growth cycle. Too cold during bud burst can reduce yields. Warm temps promotes even flowering. even ripening and also bud fruitfulness for next year. sugac acc faster in warmth. Malic acids decrease as well. too hot/no sun - less photosynthesis. No rope grapes.
Water availability - min 500 mm/750mm annualy. Water needed to not wilt, to be able to do photosynthesis and to regulate temp. too much water - vegetative growth during ripening season. bad. damp conditions mildew. mention soils and evapostranspiration.
Nutrient availability - potassium - regulates water flow in the vine. essential for vine growth. too much in soils gives to much magnesium reduced yields. too much potassium gives low ph in grapes, too little reduced yields and vine growth. phosophorus - photosynthesis. Calcium - structure in olant cells, can have neg effect on fruit set if to low. magnesium in chlorophyll, without it bad photosynthesis.
Climate classification Continentiality - coldest and hottest months. diurnal range - day and night. determines grape varieties, winemaking choises etc.
Weather influences affects vintage. sugar and tannin ripeness, flavour, yields
Climate change faster growing and ripening season. good for some.
Hazards Pests and diseasesa lot of influcence of the choice of grape variety. garnacha draught tolerant, riesling can handle cold temperatures. rootstocks important, affects viticultural options.
Describe the different approaches to grape growing
Grapegrowers have to make decisions based on overall approach such as ethichs and world view, desired lvl of production, aimed wine quality, ROI, cost, availability to labour and enviromental impact. The approaches to viticulture are:
Conventional - aim is high yields, cost efficency. monoculture.
Sustainable - economic, social, environmental. IPM (Lutte raisonée) but chemical interventions is acceptable when requried.
Organic - promotes a healthy soil which is disease-resistant. No use of herbicides, pesticides, synthetic fertilisers of fungicides.
Biodynamic - organic with cosomolgy and philosophy.
Precision - high tech analysis of soil, topography, plant growth and vigour.
Identify and describe considerations in vineyard establishment.
Site Selection Natural resources, price of land with GI, location, layout, topography, steep slopes, possible irrigation source, prox to winery and to towns.
Soil preperation Drainage, structure, mineral composition, presence of pests/unwanted plants, topography, nutrient holding capacity, possible subsoiling.
Planting materials Grape varieties: time of budding, duration of annual life-cycle, drought tolerance, disease resistance, winter gardiness, vigour, style of wine, yield, cost, law, availability, market demand. Clones and rootstocks. Pests, water, soil ph, vigour.
Describe vineyard management options.
Soil health management Structurewise good drainage, sufficent capacity of holding water and oxygen. amount of organic matter and humus. number of living organisms. total amount of nutrients.
Water management Irrigation ( Drip, channel, flood, sprinklers, RDI), drainage
Nutrient management organic or mineral fertiliers, cultivation, herbicides (kill weeds), animal grazing, cover crops (legumes and cereals), mulching.
Canopy management going from vegetative cycle to balanced cycle by managing shoots, leaves and fruit.
Planting materials and vine propagation Cutting, layering, clonal selection, mass selection, new grape varieties (crossings and hybrids), choice of grape variety, clone and rootstocks, head grafting, vine age
Harvest Choosing the date of harvest, harvesting options Managing hazards Options for drought, excess of water, untimely rainfall, freeze, frosts, hail, sunburn, fire, smoke taint Managing pests and diseases Options for phylloxera, nematodes, grape moths, spider mites, birds, mammals, fungal diseases, viruses and bacteria
Explain how vineyard management options relate to the growing environment.
Temperature and sunlight
Water availability
Nutrient availability
Climate classification
Weather influences
Climate change
Hazards
Pests and diseases
Choice of grape variety, clone and rootstocks
Managing soil health, nutrient management, water management
Canopy management Aims of canopy managementcanopy management techniques,
Harvest Choosing the date of harvest, harvesting options
Managing hazards Options for drought, excess of water, untimely rainfall, freeze, frosts, hail, sunburn, fire, smoke taint Managing pests and diseases
Explain how vineyard management options influence the production and ripening of grapes.
Yield per vine, yield per unit area, health of vine and grapes, levels and balance of grape components, of grapes ripeness of aromas and flavours.
Yield - nutrient management, water management
Health of vine and grapes - canopy management
Lvls and balance of grape components, ripeness and aromas and flavours - Clone selection, planting materials
and so on…
Evaluate the vineyard management options that can influence the vine’s ability to produce grapes for wines of different styles, quality levels and prices.
Styles of red, white, rosé wines, wines with residual sugar
Quality level Poor, acceptable, good, very good, outstanding
Price Inexpensive, mid-priced, premium, super-premium
Evaluate: to judge the strengths and weaknesses and justify decisions.
State the strengths and weaknesses of something and may be required to explain how or why they are strengths or weaknesses. Discuss the importance, value, quality, relevance and/or effectiveness of whatever is being discussed. Answers to evaluation questions have multiple parts. A useful technique: Explain Describe Advantages Disadvantages Conclude
Explain how wine components contribute to wine style.
Water, alcohols, acids, wine aromatics, residual sugars, glycerol, phenolics
Describe winemaking options for red, white and rosé wines, and wines with residual sugar.
Explain and evaluate winemaking options that can influence the style, quality and price of wines
Conventional, modern, organic, biodynamic, natural
Transportation of grapes
Grape reception Sorting, destemming, chilling, crushing
Grape processing Extraction (skin contact, cold soaking, flash détente, thermovinification, short maceration for rosé wine), hyperoxidation, pressing, oxygen, sulfur dioxide
Pre-fermentation clarification Sedimentation, clarifying agents, flotation, centrifugation
Must adjustments Must enrichment, acidification, deacidification
Alcoholic fermentation Temperature, vessel, yeast, crushed fruit fermentation (extraction, cap management, addition of whole bunches), must concentration, co-fermentation, whole berry/bunch fermentation (carbonic maceration, semi-carbonic maceration), stopping
Malolactic conversion (MLF) Techniques for encouraging or avoiding MLF
Post-fermentation maceration and pressing
Adjustments Colour, acid, alcohol
Maturation and storage Oak vessels, neutral vessels, lees management, oak alternatives, micro-oxygenation, post-bottling maturation
Blending Reasons (balance, consistency, style, quality, price), addition of sweetening component
Post-fermentation clarification Sedimentation, fining, filtration, centrifugation
Stabilisation Tartrate, protein, microbiological
Other finishing options Sulfur dioxide, carbon dioxide, oxygen Packaging and closures Oxygen management, packaging (glass bottle, plastic bottle, bag-in-box, ‘bricks’, pouches, cans), closures (natural cork, technical cork, synthetic closures, screwcap, glass stoppers)
Transportation of wine Bulk transportation or packaged
Describe and explain wine faults and quality control procedures.
Faults control procedures Cloudiness and hazes, tartrates, refermentation in bottle, cork taint, oxidation, volatile acidity, reduction, brettanomyces
Quality control procedures Hygiene in the winery, HACCP, ISO, traceability
