The basics Flashcards
What are the approaches to grape growing?
Conventional, sustainable, organic, biodynamic, precision
What are the considerations for vineyard establishment?
Site selection
Soil preperation
Planting materials (grape, clone, rootstock)
Vineyard management options that may need consideration
What are the vineyard management options?
Planting materials and vine propogation
Managing nutrients and water
Canopy Management
Harvest
Managing Hazards
Managing pests and diseases
What are the considerations when talking about production and ripening of grapes?
Yield per vine
Yield per unit area
Health of vine and grapes
Lvls and balance of grape compounds
Ripeness of aromas and flavours
What do style, quality and price contain?
Style - red, shite, rosé, RS
Quality - poor, acceptable, good, very good, outstanding
Price - inexpensive, mid-priced, premium, super-premium
List the wine components
Water
alcohols
Acids
Wine aromatics
RS
Glycerol
Phenolics
Winemaking options
Conventional
Organic
Biodynamical
Natural
What happens in the winery. aka the winemaking options?
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
What faults can occur in wine?
Cloudiness and hazes
tartrates
refermentation in bottle
cork taint
oxidation
volatile acidity
reduction
brettanomyces
What are the standard control procedures?
Hygiene in the winery
HACCP
ISO
traceability
What is the anatomy of the vine?
Main shoots, one-year-old wood, permanent wood, roots
What are the components of a wine?
Water
sugar
acids
colour
tannin
aroma compounds
aroma precursors
What does the vine need?
Warmth, sunlight, water, nutrients, carbon dioxide
What are the structures of the main shoots?
Stems, buds, leaves, lat. shoots, tendrils, interforescences. AKA The Canopy.
Describe the vines growth cycle.
+6 Southern Hem.
Dormancy Nov-March Temp below 10deg. Adv Con: extreme cold/mild temp.
Budburst March-April Avg. temp above 10 degr. No frost/cold soils.
Shoot and Leaf Growth March-july Stored Carbs, warmth, sunlight, nutrients and water. Bad is low carbs or water stress.
Flowering and fruit set May-june Minimum 17 degrees. Sunlight, water and nutrients. no rain, cloud, wind or cold.
Grape development (berry form, véra, ripen, ext rip) June-october
What are the main building blocks to the Vine’s growing environment?
Temperature and sunlight
Water availability
Nutrient availability
Climate classification
Weather influences
Climate change
Hazards
Pests and diseases
What are the different climate classifications?
GDD - subtract 10 from avg mean temp of a growing month, multiply by days of that month and to this for apr-oct. The result is GDD. Winkler 1 cold, V very hot.
Huglin Index. Like GDD but takes max temp in cons and longer days at higher latitudes. used in europe.
MJT mean temp of warmest month.
GST easier version of GDD.
Köppens classification - maritime, medit, cont.
WSET: Cool GSt of 16.5,
Moderate, GST of 16.5-18.5
Warm GST of 18.5-21
Hot GST of 21+
Soils Texture vs Structure
Texture - proportions of sand, silt and clay. Clay soils have fine texture (dense) Sand have loose texture.
Structure - how sand/silt/clay aggregate (sammansättning) and is therefor important for water drainage and the roots ability to penetrate the soil. Clay have high aggregate and can be challenging for roots. Sand are loosely structured.
What factors affect the growing environment?
Temperature
Sunlight
Water availability
Nutrient Availability
Climate Classification
Weather
Climate Change
Hazards
Pests and diseases
Key Temperatures
Dormancy below 10
Budbreak minimum 10
Flowering minimum 17
Photosynthesis 18-33
Optimal bud fruitfulness minimum 25
Fruit set 26-32
Ripening 15-21
Anthocyanins 15-25
Fermentation:
White and rose 12-16
Light reds 17-25
Powerful reds 26-32
Malo 18-22
Store whites 8-12
Store reds 12-16
Altitude 0,6 per 100 m
Deifine Bud fruitfulness and fruit set
Bud fruitfulness - interflorescences from buds
Fruit set - fertilized interflorescenes (flowers) become grapes
Mention aromas and relate to grapes
Methoxpyrazines - herbacious CF
Thiols - gooseberry and box tree SB
Terpines - flowers muscat
Rotundune - peppers in Syrah
Isoamyl Acetate - banana in Bojo, an ester
Mention the hazards in a vineyard
Drought
Excess of water
Untimely rainfall
Freeze
Frost
Hail
Sunburn
Fire
Smoke taint
Mention common pests
Phylloxera (weakens vine roots by eating and eggs)
Nematodes (eats roots or carries virus diseases)
Grape moths (feeds on flowers and grapes)
Spider mites (feeds un surface of cell leaves)
Birds
Mammals
Mention common fungal diseases
Powdery Mildew
Downy Mildew
Grey rot
Dead arm
Phomosis cane and leaf spot
ESCA
Mention common bacterial diseases and virues
Pierce’s disease
Grapevine yellows
Viruses: Fanleaf, leafroll
Mention a few clones and their abilities
PN 115 low yield, small grapes. high quality
PN 521 higher yields, bigger grapes, sparkling wines.
