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D1 > The basics > Flashcards

The basics Flashcards

1
Q

What are the approaches to grape growing?

A

Conventional, sustainable, organic, biodynamic, precision

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2
Q

What are the considerations for vineyard establishment?

A

Site selection

Soil preperation

Planting materials (grape, clone, rootstock)

Vineyard management options that may need consideration

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3
Q

What are the vineyard management options?

A

Planting materials and vine propogation

Managing nutrients and water

Canopy Management

Harvest

Managing Hazards

Managing pests and diseases

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4
Q

What are the considerations when talking about production and ripening of grapes?

A

Yield per vine

Yield per unit area

Health of vine and grapes

Lvls and balance of grape compounds

Ripeness of aromas and flavours

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5
Q

What do style, quality and price contain?

A

Style - red, shite, rosé, RS

Quality - poor, acceptable, good, very good, outstanding

Price - inexpensive, mid-priced, premium, super-premium

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6
Q

List the wine components

A

Water

alcohols

Acids

Wine aromatics

RS

Glycerol

Phenolics

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7
Q

Winemaking options

A

Conventional

Organic

Biodynamical

Natural

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8
Q

What happens in the winery. aka the winemaking options?

A

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

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9
Q

What faults can occur in wine?

A

Cloudiness and hazes

tartrates

refermentation in bottle

cork taint

oxidation

volatile acidity

reduction

brettanomyces

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10
Q

What are the standard control procedures?

A

Hygiene in the winery

HACCP

ISO

traceability

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11
Q

What is the anatomy of the vine?

A

Main shoots, one-year-old wood, permanent wood, roots

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12
Q

What are the components of a wine?

A

Water

sugar

acids

colour

tannin

aroma compounds

aroma precursors

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13
Q

What does the vine need?

A

Warmth, sunlight, water, nutrients, carbon dioxide

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14
Q
A
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15
Q

What are the structures of the main shoots?

A

Stems, buds, leaves, lat. shoots, tendrils, interforescences. AKA The Canopy.

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16
Q

Describe the vines growth cycle.

A

+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

17
Q

What are the main building blocks to the Vine’s growing environment?

A

Temperature and sunlight

Water availability

Nutrient availability

Climate classification

Weather influences

Climate change

Hazards

Pests and diseases

18
Q

What are the different climate classifications?

A

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+

19
Q

Soils Texture vs Structure

A

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.

20
Q

What factors affect the growing environment?

A

Temperature

Sunlight

Water availability

Nutrient Availability

Climate Classification

Weather

Climate Change

Hazards

Pests and diseases

21
Q

Key Temperatures

A

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

22
Q

Deifine Bud fruitfulness and fruit set

A

Bud fruitfulness - interflorescences from buds

Fruit set - fertilized interflorescenes (flowers) become grapes

23
Q

Mention aromas and relate to grapes

A

Methoxpyrazines - herbacious CF

Thiols - gooseberry and box tree SB

Terpines - flowers muscat

Rotundune - peppers in Syrah

Isoamyl Acetate - banana in Bojo, an ester

24
Q

Mention the hazards in a vineyard

A

Drought

Excess of water

Untimely rainfall

Freeze

Frost

Hail

Sunburn

Fire

Smoke taint

25
Q

Mention common pests

A

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

26
Q

Mention common fungal diseases

A

Powdery Mildew

Downy Mildew

Grey rot

Dead arm

Phomosis cane and leaf spot

ESCA

27
Q

Mention common bacterial diseases and virues

A

Pierce’s disease

Grapevine yellows

Viruses: Fanleaf, leafroll

28
Q

Mention a few clones and their abilities

A

PN 115 low yield, small grapes. high quality

PN 521 higher yields, bigger grapes, sparkling wines.

D1 (3 decks)

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