The Growing Environment Flashcards
What are the essential elements that a vine needs from its environment? Why?
Sunlight, water, and CO2 - for photosynthesis. Plus small amounts of nutrients
How does photosynthesis work?
Sunlight gives energy which enables chlorophyll in the leaves to combine water and CO2 to create sucrose. Sucrose is transformed to fructose and glucose in the vine
Why is glucose important?
Vine building block. Glucose molecules combine to make larger carbohydrates like cellulose (builds roots, trunk, shoots, leaves, fruit). Also is the base for tannins, acidity, flavor molecules.
Below what temperature is the vine dormant?
10 degrees C
At what temperatures is a vine working?
Above 10 C and below 25 degrees C when its metabolism increases and it needs more sugars. (Warmer climate = needs more sun, water, CO2)
When does vine growth peak?
22-25C. Metabolic needs increase faster than ability to photosynthesize sugar. Significantly slows growth at 30
What is climate?
The annual weather pattern of an area over several decades
What is a cool temperature climate?
Av mean temp during growing season (April-Oct or Oct-April) of below 16C
What is the temp of a moderate climate? Examples?
Av mean temp 16.5 to 18.5C
Bordeaux, Rioja, Piedmont, N Rhône
What is the temp of a warm climate?
Av mean temp = 18.5-21
Douro, S Rhône
What is the temp of a hot region?
Over 21C
Jerez, central Cali
What is continentality
The difference between the average mean temperature in hottest and coldest month. Large =continental, small =maritime
What characterizes a maritime climate?
Low annual temp range (warm summer mild winter) and high rainfall, much during growing season. Long growing season with moderate temps. Often near large water. Usually more cloud cover. Bordeaux, Rias Baixas
What characterizes a Mediterranean climate
Low annual temperature range but rain falls mostly during the winter. Usually dry and sunny during growing season. Fuller bodied wines generally.
What characterizes a continental climate
Wide annual temperature range. Short growing season usually, but temps could get very hot. Less sunlight during autumn. Tend to be drier. Could be cool or warm region.
What characterizes a tropical climate
Minimal temp variation. Vines have no time to rest. Not great for wine.
Mesoclimate v macro climate v microclimate
Macro = regional Meso = site Micro = canopy (row or single vine)
What is aspect?
The direction a vineyard slope faces. Affects sunlight exposure
How does slope affect sunlight intensity
Sunlight intensity reduces as the slope increases. The available sunlight is divided out over a larger area of land.
In what aspect direction does a slope get the most sunlight?
The one that faces the sun during most of the day (south facing in the northern hemisphere and north facing in the south). Towards the equator!
What direction do many of the best vineyard sites face and why?
East facing. The suns rays are more direct/scattered less in the morning because the earth cooled overnight and the dust is settled. West facing have scattered sun and damper cooler conditions
Besides sunlight, why are sloping vineyards good?
Air movement: cold air settles at the bottom which makes a warm thermal layer mid slope. Air movement deters frost and helps ripening
Soils tend to be poorer, coarse, well drained
Why van slopes be bad?
Erosion
Higher costs
Are isolated hills good or bad? Why?
Good! No big currents of cold air from bigger hills
Why are bodies of water good in cooler climate? Why are they bad?
Good: Reflect rays Store heat Source of water Reduce frost risk Mists for noble rot Bad: Humidity = fungal diseases
Advantages/disadvantages of forests
Good:
Windbreaks
Store heat
Reduce erosion
Bad
Cool mesoclimate in warm weather
Increase humidity
Birds
What does a thick canopy do in a cool climate?
Retain acid (cool grapes)
reduce flowering and berry set
Reduce sugar accumulation
Compete for energy
How does temperature affect yield and quality?
Yield:
Vine vigor
Number of flower clusters and size
Fruit set success
Quality:
Yield
Accumulation of sugar and reduction to acidity
Development of aromas