Review Flashcards
Site Location
GAASE
1) geology
2) altitude
3) aspect
4) slope
5) exposure
When plant new vineyard
1) suitable varieties
2) row orientation
3) planting density
4) soil management
5) weed control
6) spray programs (chemical, IPM, organic or biodynamic)
Enzymes
reacts w protein
1) Clarification and Settling
- can add after press or before bottling
2) Tannin
- helps decrease tannin
Malolactic Fermentation
- decrease acid
- helps stabilize wine
Sulphur dioxide
1) antiseptic/microbicide - inhibits development of microorganism (acetobacter)
2) antioxidant - combines with oxygen
3) antioxidasic - denatures oxidasic enzymes (laccase)
- laccase = enzyme primarily produced by the grape pathogen Botrytis cinerea. Laccase can negatively impact wine by causing oxidation of phenolic compounds in wine, resulting in premature browning of bottled white wine and color degradation in red wine
4) combines with acetaldehyde (by product of oxidation)
Combat frost
1) heaters
- air movement, no cold air settling
2) wind machines
- draws hot air from above
3) sprinklers
- as water freezes, releases heat into plant
4) thoughtful vineyard management
- avoid spots where cold air can collect
- train vines higher
Inflorescences
- flowers/berries grouped in bunches
- small green balls
types of grafting
1) bench
- cane from vinifera and rootstock joined in nursery via machine
2) head
- switch to diff variety btwn seasons
- existing vine cut back to trunk and new variety grafted
- adjust quickly and cheaply vs replanting
- new variety has established root system already
Nutrients for vines
1) Nitrogen
- too much, excessive leaves
2) phosphorus
3) potassium
4) iron
5) magnesium
6) boron
Coulure or Shatter
- cold, cloudy, rainy
- no fertilization, no grape
Millerandage or Hen & Chicken
- cold, cloudy, rainy
- poor fertilization, small grape
- no seeds but can still mature and ripen
- hen berries = have seeds
- chicken berries = no seeds
Name of fungus for noble rot and grey rot
botrytis cinerea
Nematodes
- microscopic worms
- attack vine roots by interfering with water and nutrient
- transmit vine virus
- prevent > cure
- sanitizing soil before replanting
- resistant rootstocks
Virus
- dont kill vine
- spread via cuttings or nematodes
- no treatments or cures
- eradicate via digging up vine and sanitize land
Bacterial Disease
- some can kill vine
- no treatments or cure
- strict quarantine and interrupt lifecycle of sharpshooter = only ways to prevent spread
- eradicate via digging up vine and sanitize land
- Pierces disease - glassy wing sharpshooter
When do you carry out filtration?
- after fermentation and during maturation = remove gross and fine lees
- prior to bottling = ensure wine is clear
Depth filtration vs Surface filtration
- depth filtration first then surface
- depth has thicker layer = cloudy wines, remove gross lees
- surface = remove yeast and bacteria = sterile filtration
- may affect texture
Fining
- may affect flavor and texture
centrifuge
Sedimentation may be sped up with centrifuge
Chlorosis
- not enough nutrients
- leaves turn yellow and restricts photosynthesis
- use fertilizer
way to eliminate oxygen
1) pick earlier - chemical reactions are less active at colder temperatures
2) type of press
3) type, age, size of vessel
4) gravity flow
Types of press
1) basket press / vertical screw press
+ bed of skins is good filter, good clarity
- oxidative and labor intensive
2) horizontal screw press = basket press turned 90 degrees (also Vaslin press)
+ efficient for time and labor
- oxidative
- coarse juice bc abrasion of the skins
3) pneumatic press
+ press at lower pressures
- oxidative
4) tank press = development of pneumatic press, pre-flushed with nitrogen
+ less oxidative
- complex equipment is $
5) continuous screw press = for large wineries
+ can squeeze a lot of juice
-
