Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET Diploma - D1 > The Vine Growth Cycle > Flashcards

The Vine Growth Cycle Flashcards

1
Q

What is the aim of grape growers

A

To produce the largest possible crop of grapes that are of suitable ripeness and quality for the style of wine being produced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What does the vine require for photosynthesis

A

Vines requires adequate:

  • Water;
  • Sunlght;
  • Warmth
  • Carbon Dioxide
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

aWhat are the stages of the Vine Growth Cycle

A
  • Dormancy
  • Budburst
  • Shoot and Leaf growth
  • Flowering and Fruit Set
  • Grape Development
  • Harvest
  • Leaf fall and Dormancy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

When does the Dormant period occur

A

It starts with leaf fall in the autumn and ends with budburst in the spring
Northern Hemisphere: November-March
Southern Hemisphere: May-September

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What does the vine need in the Dormancy stage

A

Temperatures below 10º C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which temperature may be harmful to the vine during Dormancy

A

Below 20º C
Below 25º C most V. Vinifera is killed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does make the vine sustain itself during dormancy period

A

By using store of carbohydrates accumulated during the previous growing season in the roots, trunk and brunches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

When does the bud burst (also called budbreak) occur

A

At the end of winter
Northern Hemisphere: March-April
Southern Hemisphere: September-October

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which factors do influence the timing of budburst

A
  • Air temperature
  • Soil Temperature
  • Grape variety
  • Human factor
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the required temperature for bud burst

A

Average air and soil temperature above 10º C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Why is the Air temperature for bud burst important in different types of climate

A
  • Regions with MORE contrast between winter and spring (ex. Continental climate) is an advantage for budburst since budburst can be more uniform providing homogeneity in later stages in the growing season and hence a crop of grapes with even ripeness
  • Regions with LESS contrast between winter and spring (ex. Maritime climate) budburst can be less syncronised and therefore there might be some harmed buds due to cold days and frost for instance and hence potencially reduce yield
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Why is Soil temperature important for bud burst in different types of soil

A

Higher soil temperature around the roots encourage early budburst.

Dry, free-draining soils such as sandy soils tend to warm up more quickly than water-storing soils such as clay rich soils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How does the grape variety influence in bud burst

A

Average temperature for bud burst depends on the grape variety.

Merlot requires slightly lower temperature than 10º C and Ugni Blanc slight higher than 10º C for instance.

Grape varieties that require lower temperatures are called EARLY BUDDING (ex.Merlot, Chardonnay, Pinot Noir, Grenache)

Those which require higher temperatures are called LATE BUDDING (ex. Sauvignon Blanc, Cabernet Sauvignon and Syrah)

NOTE that time of budding is not always linked to time of ripening (ex. Grenache)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

In which way can growing practices (Human Factor) influence in bud burst

A

Grower can advance or delay budburst by carrying out winter pruning earlier or later in the dormant period for instance.

This may be usefull in areas where risk of frost is known and growers can make their decision on time of winter prununing and hence time for budburst

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What does the vine need during Shoot and Leaf Growth stage

A
  • Storage Carbonhydrates
  • Warm;
  • Sunlight;
  • Nutrients;
  • Water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Explain the term “VIGOUR” of the vine

A

It describes the vegetative growth of the vine particularly the growth of shoots, leaves and lateral shoots and has implications on the yield and ripening of the grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the three factors that influence the vigour of the vine

A
  • Availability of natural resources particularly temperature, water and nutrients
  • Plant material (Grape variety, Clone, Rootstock)
  • Presence of any deasease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the main nutrients that the vine needs

A
  • Nitrogen (N) => green parts
  • Phosphorus (P) => Photosynthesis and root systems
  • Potassium (K) => Vine structure
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What does support the initial shoot growth and where is it stored

A
  • Carbohydrates
  • In the roots, trunk and branches
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Explain the Shoot and Leaf growth stage

A

It is the stage in which the shoots continues to grow and the leaves and inflorescences mature. It occurs during spring and early summer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Which problems can water stress cause to the vine in the Shoot and Leaf Growth stage

A
  • Water stress can limit photosynthesis and shoot growth
  • Nutrient uptake through the roots can also be impaired
22
Q

What does the vine need during the flowering and fruit set stage and when does this stage occur

A
  • Sunlight; warmth; water and nutrients
  • Temperature should be minimum 17° C

Northern Hemisphere: May-June
Southern Hemisphere: November-December

23
Q

What is the minimum temperature needed by the vine during the Flowering and Fruit Set stage

A

Warm temperature encourage the flowering and fruit set of the vine and the minimum temperature is 17º C

24
Q

What are the main adverse conditions for Flowering and Fruit Set stage

A
  • Rainy
  • Cloudy
  • Windy
  • Cold temperature
25
From where does the bud develop which will become a new growing shoot
At the base of the leaf (called petioles)
26
What does Bud Fruitfulness mean
Bud Fruitfulness is the number of inflorescences that will develop from a bud in the next growing season. This is important as it can have substantial influence on the next year´s yield
27
Describe the process of flowering and fruit set
In this process, the pollen-laden stament (anther and filament) are exposed and the pollen grains land on the moistened stigma surface. They germinate with each pollen grain producing a pollen tube The pollen tube penetrate the stigma and then the ovule. The pollen tube delivers the sperm cells that fertilise the eggs in the ovule which leads to the formation of a grape berry. The fertilised ovules form seeds (up to 4 per grape) and the wall of ovary enlarge to form the skin and the pulp of the grape.
28
What are the conditions for a successful flowering process
Warm conditions are favourable for sucessful flowering Minimu temperature of 17º C With such temperature complete flowering process takes a few days. Lower temperature can delay rh process and flowering process can take weeks which may be negative for evenness of grape ripening
29
What are the conditions for a successful Fruit Set
Warm temperature in a range of 26º to 32º C is ideal for the fruit set stage Pollen tube growth is negatively affected by cold, rainy and /or windy conditions Hot dry and windy conditions may lead to water stress are also have negative consequences yield and irregular fruit set
30
What is the typical percentage of flowers that become grapes
Average 30% This may vary from 0% to 60%
31
What are the two common forms of irregular fruit set
Coulure Millerandage
32
Describe Coulure and the causes of it
It is a condition of the grape bunch in which a high proportion of flowers did not become grape This occurs when ovule fertilisation is unsuccessful and thereffore no grape develops Coulure is caused by inbalance in carbonhydrate levels as a result of low rates of photosynthesis which may be caused by unfavourable weather conditions like cold rainy windy cloudy or hot dry with water stress conditions It can also derive from vigorous shoot growth diverting carbonhydrates from the infloresnce The consequence of excessive coulure is reduction of yield Grapes ssuch as Grenache C Sauvignon Merlot and Malbec are susceptible to coulure
33
Describe Millerandage and the causes of it
It is a condition of the grape bunch in which there is a high proportion of seedless grapes Seedless grapes are smaller than grapes with seeds and thererfore less volume of wine can be produced Some seedless grapes stay small, green and unripe which affects the quality of the wine Millerandage can result from cold, wet, windy weather at fruit set Chardonnay and Merlot are more susceptible than others
34
What are the vines needs during the Grape Development phase
Sunlght Warmth Mild water stress
35
What are the adverse conditions during the Grape Development phase
Too much water and nutrients Excessive shading of grapes Very cold or very hot conditions throughout the day and night
36
What are the four typical stages in the Grape Development phase of the Vine Growth Cycle
Stage 1: EARLY GRAPE GROWTH Stage2: VÉRAISON Stage 3: RIPENING Stage 4: EXTRA-RIPENING
37
Describe the Early Grape Growth Stage in the Grape Development phase
Starts soon after fruit set Hard green grapes start to grow in size and tartaric and Malic acids accumulate Some aromas and aroma precursors develop such as Methoxypyrazines (this contribute to herbaceous aromas/flavours such as in wines made of Sauvignon Blanc C. Sauvignon and C. Franc) Tannins accumulate with sunshine and are very bitter at this time Sugar levels are very low at this stage Water flow into the grape in this stage is very high and it is transported by the XYLEM (type of tissue that transport water and some nutrients from the roots to other parts of the plant)
38
What are the consequences of adverse conditions during the Early Grape Growth Satge
Too much water and nutrients can prolong this stage and there might not be enough time for ripening before weather becomes cooler and grapes need to be harvested Mild water stress speed up this stage and lead to produce smaller grapes reducing juice yield hence greater skin to pulp ratio (which can be positive in some better quality red wines (higher levels of colour, tannins and aroma compounds)
39
Describe the VÉRAISON stage in the Grape Development Phase
In this stage grape growth slows down for a few days (called lag phase) Grape cell walls become more strechy and supple Green-coloured chlorophyll in skin cells is brokendown and grapes of black varieties start to become red due to the synthesis of compounds called ANTHOCYANINS
40
Describe Ripening stage during grape development phase
This is a very important vine process indetermining final grape quality. Grape cells expand rapidly Sugar and water accumulate and Acid levels fall Tannins colours and aroma precursors and aroma compounds develop This stage ends with harvesting
41
Describe the process of sugar accumulation and what are the ideal conditions for this process
Sugar is produced in the vines´leaves by photosynthesis Photosynthesis takes place at a maximum rate at temperature between **18-33º C** and at **sunlight** levels that are **above one third of full sunshine** Sugar solution (basically water and sugar) produced in the leaves is transported to other parts of the vine (including grapes) by the PLOEM (a type of transport tissue Sugar accumulation is correlated to the rate of transpiration. In broad terms grape transpiration and therefore sugar accumulation is faster in warm cry conditions than cool humid conditions
42
What is XYLEM
A type of transport tissue that thansfers water and some nutrients from the roots to other parts of the vine
43
What is PHLOEM
A type of transport tissue that transfers sugar from the leaves to other parts of the vines including the grapes
44
What happen with TARTARIC acid and MALIC acid during te ripening stage in the grape Development
Total amount of TARTARIC acid in the grape generally does not change however its concentration falls during ripening due to dilution as sugar and water accumulate in the grape Concentration of MALIC acid usually falls even further than that or TARTARIC acid because MALIC acid can be metabolised in respiration during ripening stage Respiration is slower in cool temperatures and this is why wines from cooler climates tend to have higher natural acidity
45
What is Methoxypyrazines
Methoxypyrazines are aroma cpompounds which contribute to herbaceous aromas/flavours
46
What happen with the level of Methoxypyrazines during ripening stage in the Grape Development phase
The level of Methoxypyrazines decreases during ripening but this decrease can be reduced by cool temperature and limited sunlight due to excessive shading of the bunches and/or cloud cover
47
What is the influence of shunshine in the concentration of TANNINS during ripening
Sunshine promotes tannins accumulation pre-véraison but greater polymerisation post-véraison Polynerisation is a chemical process which makes tannins less bitter
48
Which factors can influence the length of the ripening process
**Grape Variety**: Some grape varieties ripen ealier than others. Chardonnay and Pinot Noir ripen earlier than C. Sauvignon and Grenache for instance **Climate Conditions:** Sugar ripening is quicker in warm dry conditions However very hot dru conditions can cause the vine to shut down **Management of the vine and vineyard:** High yields excessive shading within the vine canopy and shoots can slow down ripening **Time of harvest**: Depends on human factor (desired style ect) or natural factors (weather for instance)
49
What is extra-ripening stage in the Grape Development
Grapes left on the vine start to shrivel but no more sugar or water are imported to the grape by the **PHLOEM**. However loss of water by grape transpiration means higher concetration of sugar which may or may not be desired. Grape shrivelling is most likely in hot sunny dry climates. Syrah is very susceptible to grape shrivelling
50

WSET Diploma - D1 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions