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WSET Diploma > The vine > Flashcards

The vine Flashcards

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1
Q

Name the most common US native Vitis species

A

Berlandieri
Labrusca
Riparia
Rupestris

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2
Q

What are the two types of buds, and how do they differ

A

Prompt bud and Compound (latent) bud
Prompt bud form and break in the same season, and will develop into lateral shoots.
Compound buds develop the year before on the cane, and burst into primary shoots. they are kept in winter pruning.

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3
Q

What role do lateral shoots play

A

They can provide additional photosynthesis, if they are in the right place (don’t shade fruit, don’t restrict air flow)

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4
Q

What role do leaves play

A

They are primarily power generators; converting CO2 and water + light into oxygen and sugar. They also provide shade for the grapes

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5
Q

Give an example of a hybrid and a crossing

A

Hybrid: Vidal (Vitifera + Seibel)
Crossing: Pinnotage: (Cinsault + Pinot Noir)

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6
Q

Describe dormancy

A

Nov - March in N hemisphere. Starts when the leaves drop and photosynthesis can no longer happen, and temperatures below 10C. The plant uses the carbohydrates stored in the trunk, roots and permanent wood to sustain itself during this period. It ends when the temperature (air and soil) goes above 10C.

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7
Q

Describe bud burst

A

Budburst happens between March and April (N hemisphere), when the temperature rises above 10C. An ideal scenario would be a swift rise in temperature, without regressions or too much moisture (rain / fog / mist) which would promote fungal diseases. Continental climates, where the temperature range is marked are usually preferable for bud burst than maritime climates which have a smaller temperature range, and more chance of frosts and inclement weather during the bud To avoid early budding, later winter pruning is an option.

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8
Q

Describe Leaf & shoot growth

A

March - July
Includes leaves and shoots. Adverse conditions include lack of carbs from previous year.
Termed “vigour” .

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9
Q

When is the fastest period of growth for the vine?

A

between bud burst and inflorescence.

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10
Q

What can cause a lack of carbohydrates in the root

A
  • leaf removal the previous growing season
  • water stress
  • excessive yields
  • mildew infection
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11
Q

What is Coulure and what is millerandage

A

Coulure: flowers didn’t germinate (waster stress, not enough carbs) or excess vigour
Millerandage: grapes dont have pips. Don’t ripen / stay green. Low quality & vol.

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12
Q

What are the 4 stages of grape ripening

A

Early grape growth
Veraison
Ripening
Extended ripening

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13
Q

Excess N during early grape growth = ?

A

Too much N + water will extend the early grape growth period which means the veraison and ripening have less time, and there’s a risk of lower ripeness. Water stress can speed up the process.

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14
Q

What is veraison

A

When the grapes change colour. Change in cell structure - they become more elastic; chlorophyl breaks down. Anthocyanins start to be synthesised.

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15
Q

What is the “lag” period?

A

Veraison - when growth slows and energy is directed to grapes rather than green growth

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16
Q

What happens to malic and tartaric acid during ripening

A

Some M acid is metabolised through respiration, and is transformed into sugars to fuel grape ripening. This lowers the level of malic acid. Tartaric acid levels remain the same, true the overall acidity drops as the sugar levels increase, diluting the acid.

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17
Q

What is the optimal temperature range for photosynthesis

A

18-33C

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18
Q

What is the optimal temperature for anthocyanin development

A

15-25C

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19
Q

What happens to methoxypyrazines during ripening

A

Levels drop

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20
Q

What role does temperature have on acid levels in ripening

A

Warmer temperatures drive an increase in sugar levels which causes acid dilution. temperatures over 21C in the last stages of ripening will see the biggest drop. Temperatures below 15C will stop sugar development and the wines will be too acidic.

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21
Q

What is the difference between Phloem and xylem

A

Phloem is the transport tissue that conveys the sugar syrup to the grapes from the leaves during ripening. Xylem brings water and nutrients to the grape in earlier stages. change happens in veraison

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22
Q

What criteria can be used to define ripeness (4)

A
  • sugars
  • tannins
  • acidity
  • aroma profile
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23
Q

Optimal temp for flowering

A

17C+

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24
Q

Optimal temp for fruit set

A

26-32C

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25
Q

Describe the difference in tannin development PRE and POST veraison

A

Sunlight facilitates the development of tannins in grapes.
Pre: tannins accumulate
Post: tannins polymerise.

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26
Q

How much does the temperature drop for every 100m of attitude gained?

A

0.6C

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27
Q

Explain the link between diurnal range and altitude

A

The atmosphere higher up contains less water, therefore there is a greater diurnal range as water acts as a moderator.

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28
Q

Describe the pros and cons of both an east and a west facing slope

A

East: Morning sun heats the soil which will radiate heat throughout the day. Dries off dew which helps reduce risk of fungal disease, and cools the grape - this is important in cool climates.
West facing: These get afternoon sun which can be more intense. It can be too hot for many grapes. If there’s a coast to the wEst, however, they can benefit fro the cooling sea breeze.

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29
Q

What are the benefits of a slope

A

Shade from wind, drainage (water not settling) protection from frost (cold air rolls down the slope)

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30
Q

Would you want to keep an early ripening varietal near a body or water, or far away in a warm climate?

A

Nearer is better as it can delay ripening, as temperatures are colder near a body of water. If left in hotter parts of the vineyard, they risk gaining too much sugar and losing acid, making the wine unbalanced.

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31
Q

Wind can heat or cool an area: true of false

A

True. La Zonda in Mendoza brings the temperature up.

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32
Q

Pros and cons of wind

A

Pros: it can move stagnant air, reducing risk of fungal disease.

cons: it can damage vines (la transmontan)
- It can encourage evapotranspiration which can put the vine under water stress.

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33
Q

What characteristics of soil influence the vine?

A

Soil structure (loose vs tight packed - affects drainage and heat retention)
Colour of soil (dark soils absorb heat while light colours reflect)
Soil make up (clay vs chalk)

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34
Q

How much water does a vine need per annum?

A

Cool climate: 500mm a year

Warm climate: 700mm a year

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35
Q

What is turgidity

A

It is the state of cells being swollen with water to keep them erect without need of a skeletal structure

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36
Q

What er are 5 roles of water:

A

1) facilitating photosynthesis
2) transporting nutrients (And sugar)
3) temperature regulation
4) turgidity
5) medium for all biochemical. and physiological mechanisms

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37
Q

What is a rain shadow

A

It is the lee side of a hill that is protected fro train, as it falls on the other side.

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38
Q

Why is too much water bad?

A

a) can ruin pollination at wrong time
b) can encourage too much vigour
c) can displace O2 in soil which kills organisms.
d) can wash away nutrients
e) can also wash away soil
f) Can dilute grapes if at the end of ripening or split grapes
g) can cool down soil temperature which makes it harder / slower to warm up

39
Q

Why is too much green growth bad?

A
  • too much energy going to leaves and shoots and not grapes
  • delays ripening period
  • reduces development of tannins
  • reduces levels of anthocyanins
40
Q

Name the two key minerals needed and briefly outline what they do

A

Nitrogen: photosynthesis.
Potassium: regulates flow of water and sugars
Others:
Phosphorus: photosynthesis (only a little needed)
Calcium: cell structure and photosynthesis
Magnesium: chlorophyl

41
Q

which soil type is best at keeping nutrients in place:

A

Clay. It has small particles (opposite: sandy) and locks in nutrients and water. This isn’t always a good thing as plants only needs a small amount of nutrients and water logging is an issue.
Silt sits between clay and sand in terms of structure
Loam is a mix of all of them.

42
Q

What are GDD and how many bands are there?

A 
Growing Degree Days. 
5 bands. Level 1: cool Level 5: hot. 
- Average tem pin growing season - 10
- x by number of days in that month, and for all months. 
- sum results for total
43
Q

Name 3 other climate classifications

A

GST - Growing Season Temperature
MJT - Mean Jan / July Temp (dependent on hemisphere)
Huglin Index

44
Q

Give examples of Maritime, Continental and Mediterranean climates

A

Maritime: Bordeaux
Continental: Champagne
Merditerranean: Nappa (diff between Maritime and Medium: rain fall is all year for former, and in winter for latter)

45
Q

A region has a GST of 20. How is it classified?

A

Warm. 18.5-21C
Hot is 21+
Cool 16.5
Moderate 16.5-18.5.

46
Q

Outline the main pros and cons of conventional grape growing

A

Pros:

  • cheap
  • efficient
  • Higher yields

Cons:

  • bad for the environment
  • lower quality juice
  • mass approach rather than individual plot / plant care
  • Plants more susceptible to fungal disease because pests spread faster in a monoculture.
47
Q

What is IPM?

A

IPM is Integrated Pest Management, or Lutte raisonnée in French. It means only intervening with fungicides / pesticides when necessary rather than just spraying as part of the course.

48
Q

Give the main pros and cons of sustainable viticulture

A

Pros:

  • better quality of grape / juice
  • better for the environment
  • less money spent on pesticides

Cons

  • more labour required as the plants need to be inspected to check for disease levels
  • higher risk of plant diseases
  • “sustainable” isn’t an internationally recognised benchmark
49
Q

What are the 5 key elements of organic viticulture

A

1) no fungicides / pesticides / herbicides
2) cover crops which can be used as green manure, absorb water, provide competition for water and nutrients, encourage bio diversity in the vineyard, stop soil erosion
3) Application of compost (improves quality of soil structure - slow release of nutrients)
4) natural fertiliser (animal dung) + calcium carbonate
5) Reduction of monoculture

50
Q

What is an organic method of countering Grey Rot

A

Use of bacteria subtilis that fights the grey rot fungus (botrytis cinerea).

51
Q

Which European country has the highest number organic vineyards

A

Italy with 15.8%. Europe has 84% of the world’s organic viticulture (2017). But for context - at that time, only 5.4% of the world’s vineyards were organic.

52
Q

Pros and cons of organic

A

Pros:

  • better care for the environment
  • better quality of grapes
  • less cost of pesticides
  • marketing opportunity
  • less risk of pests spreading as not a monoculture

Cons

  • lower yields
  • labour costs
  • potential disease risk from pests and weather
  • no international standard
  • potential build up of heavy metals from spraying CU Sulphate for mildew
53
Q

What impact does the moon have in biodynamic viticulture

A

Moon ascending: Sap rises in the vine, and not a good time to prune, but good for cutting and grafting.
Moon descending: sap sinks to the roots, and consequently a good moment to prune and plant.

54
Q

What is ashing?

A

Burning harmful plants and animals (weeds, rats, sparrows etc) and sprinkling the ashes around the vineyard as a warning to others

55
Q

Is chemical spraying ever allowed in biodynamic viticulture

A

yes, if there is a strong enough risk of losing the entire crop.

56
Q

What is the name of the body that oversees BD certificatin

A

Demeter. Exact regulations vary per region and country

57
Q

What is precision viticulture

A

Micro plots; breaking a vineyard into small and sometimes irregular shaped plots dictated by the soil structure and topography of the land, to ensure the most appropriate plants and planted in the best spots, minimising risks and maximising quality. Part of sustainable viticulture.

58
Q

Pros and cons of precision viticulture

A

Pros:

  • best use of the land to maximise quality, yield and health equally
  • reduced wattage
  • very targeted response to specific needs

Cons

  • expensive to survey the land initially
  • expensive to continue to monitor the land to see how the plants are growing
59
Q

List 5 factors that need to be taken into account when selecting a site for a vineyard

A

1) aspect
2) soil
3) slope (mechanisation)
4) weather / climate
5) sun exposure
6) cost
7) Legal requirements (PDO)
8) Proximity to town for labour
9) proximity to winery
10) water source

60
Q

What is a plough pan

A

It is a thick layer below the surface created by mechanical equipment ploughing to a certain depth consistently, which can block the roots and hinder water drainage.

61
Q

Which rootstocks are good in soil with a higher pH

A

Vitis Berlandieri

62
Q

Which rootstock copes in waterlogged soils

A

Riparia

63
Q

Which rootstock gives high vigour, and which gives lower vigour

A

Rupestris (this is good for low nutrient soils, and also grapes destined for delicate flavours which need volume over concentration - like sparkling).
Low vigour: Riparia.

64
Q

Which rootstocks are good for drought

A

Berlandieri & Rupestris - both root deep and quickly

65
Q

What is the prime age for a vine

A

10-40. 0-3, inflorescences removed. under 5, roots too weak. over 40: yields go down

66
Q

Give 5 reasons why old vines might produce better quality wine

A
  1. Only the best adapted have lasted there
  2. Poor performing vines would have been grubbed previously
  3. They have adapted to the area optimally
  4. Lower yield means higher concentration of flavours
  5. more carbs in the trunk to support the vine
  6. The vines would have originally been placed in the best locations given the choice
67
Q

What is cultivation

A

weed control by ploughing (can damage the soil structure if done too frequently)

68
Q

What are the 3 types of herbicide

A

Contact (kills the above soil structure)
Pre-emergence (kills the root)
systemic (affects whole plant)

69
Q

pros and cons of animals grazing in the vines

A

Pros :

  • hooves gently cultivate soil
  • free manure distributed
  • Organic and BD approved
  • meat / milk for humans

Cons

  • labour required to look after animals
  • grapes need to be trained high
  • Susceptible to pesticides
70
Q

pros and cons of cover crops

A

Pros

  • cheap
  • compete for water & nutrients
  • keep soil healthy (biome and structure)
  • can be used for green manure
  • can keep some pests away
  • provide compost
  • break up monocultures
  • biodiversity
  • solid ground for machinery

Cons

  • slippery when wet
  • can compete too much for water
  • need to mow / cultivate it
71
Q

What is mulching

A

Spreading of organic matter (like hay or straw or chippings) on ground to suppress weed growth

72
Q

Why is water quality important for irrigation

A

1 ) sediment can cause build up in pipes (for drip irrigation) so water needs to settle before being used

2) salinity can cause a build up of salt around the roots
3) if the water carries diseases they will propagate through the vineuard

73
Q

Name three methods of irrigation

A

1) drip irrigation. By far the most popular and environmentally sound. Cheap, but requires good quality water to avoid blockages and needs to be kept clean of algae and bacteria
2) Flood irrigation
3) Overhead sprinklers (good at deterring frost but expensive and use a lot of water)
4) channel irrigation

74
Q

What is RDI

A

Regulated Deficit Irrigation
Keeps the vine in a carefully regulated state of water stress to encourage ripening (after veraison)
Can reduce size of berries to keep flavours concentrated.

75
Q

Highly acidic soils hinder the uptake of which mineral?

A

Phosphorus. This is important for photosynthesis

76
Q

What trace mineral is rarely found in acidic soils (limestone - high levels of calcium carbonate)

A

Iron. A deficit of iron can cause chlorosis.

77
Q

What is there relationship between yield size and RDI

A

RDI is generally associated with smaller berries, and therefore lower volume of final product. this means the quality of the product needs to be good to ensure a decent ROI.

78
Q

Give 4 of the roles of canopy management

A

1) ensure balance between green growth for photosynthesis and grape development
2) Shade for leaves
3) enough space for air to circulate to reduce risk of fungal disease
4) Solid structure for grapes to grow on

79
Q

Give 3 considerations when undertaking canopy management

A

1) balance of green growth and grape growth
2) ensure enough leaves for photosynthesis
3) arrangement of the canopy to maximise mechanical or manual access

80
Q

Define UNDERCROPPING

A

if there aren’t enough fruit on the plant, the green growth will continue.

81
Q

Define OVERCROPPING

A

IF there are too many fruit on the plant, the plant will have to rely on sugar and starch stored in the roots and trunk to continue ripening, which will have a negative impact on next year’s growth

82
Q

Name the 5 factors that need to be taken into account when considering crop management

A

1) varietal / clone
2) rootstock
3) age of vine
4) climate
5) style of wine
( + pruning)

83
Q

How is yield measured

A

kg/vine
OR
kg/hectare / tons/acre

84
Q

After what % incline is terracing required

A

10%

85
Q

What is the most common aspect for maximal sun exposure

A

n-s

86
Q

What is standard training and pruning for a bush vine

A

Head trained, spur pruned.

87
Q

which requires more skill - replacement cane pruning or spur pruning

A

replacement cane pruning

88
Q

What is another name for Guyot

A

head trained, replacement cane pruned. A double Guyot is with two replacement canes. Good for low-moderate vigour varietals or clones.

89
Q

VSP can only be used for cordon trained spur pruned vines. True or false

A

False. It can be used for cordon trained spur pruned vines or head trained, replacement cane pruned. It is the most common form of trellising. IT is best suited to low-moderate vigour varietals or clones.

90
Q

Why would you not want a high vigour varietal in VSP trellising system?

A

it would give too dense a canopy - you would need more complex methods, like the lyre, GDC or Scott Henry to cater for the thicker canopy (canopy split horizontally)

91
Q

What is the difference between summer and winter pruning

A

Winter pruning is crucial as it determines which canes / buds will be kept for the next growing season. Summer pruning allows for canopy management sand managing fungal disease risk.

92
Q

What are the seven tasks that can be undertaken in summer pruning

A

1) debudding (focus plant’s energy, remove badly positioned ones, remove excess left over winter in case of frost damage)
2) Green harvest
3) leaf removal
4) pinching (manual) - remove shoot tips at flowering
5) shoot positioning
6) shoot trimming
7) Shoot removal

93
Q

Describe the effects of proximity to water

A

1) acts as a moderator for temperature; both seasonal and diurnal (water heats up and cools down more slowly than land) (In cali it cools; finger lakes in NY State have risk of frost reduced by river proximity)
2) Can reduce the risk of frost by creating air flow
3) ocean currents can either increase of decrease temperature. Bordeaux vs Willamette in Oregon. Both same latitude, but very different climates due to ocean currents
4) Water can also increase humidity which encourages fungal growth (apart from powdery mildew) so needs to be managed.
5) varietals needing more heat will be grown further inland
6) Reflection of light & heat from water (Champagne, Mosel…) good for cool climates. Amount of radiation reflected depends on latitude; the higher he latitude, he great the amount of reflection

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