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WSET Diploma - D1 > The Vine Growth Cycle > Flashcards

The Vine Growth Cycle Flashcards

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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

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2
Q

What does the vine require for photosynthesis

A

Vines requires adequate:

  • Water;
  • Sunlght;
  • Warmth
  • Carbon Dioxide
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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
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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

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5
Q

What does the vine need in the Dormancy stage

A

Temperatures below 10º C

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6
Q

Which temperature may be harmful to the vine during Dormancy

A

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

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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

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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

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9
Q

Which factors do influence the timing of budburst

A
  • Air temperature
  • Soil Temperature
  • Grape variety
  • Human factor
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10
Q

What is the required temperature for bud burst

A

Average air and soil temperature above 10º C

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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
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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

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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)

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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

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15
Q

What does the vine need during Shoot and Leaf Growth stage

A
  • Storage Carbonhydrates
  • Warm;
  • Sunlight;
  • Nutrients;
  • Water
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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

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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
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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
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19
Q

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

A
  • Carbohydrates
  • In the roots, trunk and branches
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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

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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
Q

From where does the bud develop which will become a new growing shoot

A

At the base of the leaf (called petioles)

26
Q

What does Bud Fruitfulness mean

A

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
Q

Describe the process of flowering and fruit set

A

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
Q

What are the conditions for a successful flowering process

A

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
Q

What are the conditions for a successful Fruit Set

A

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
Q

What is the typical percentage of flowers that become grapes

A

Average 30%

This may vary from 0% to 60%

31
Q

What are the two common forms of irregular fruit set

A

Coulure

Millerandage

32
Q

Describe Coulure and the causes of it

A

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
Q

Describe Millerandage and the causes of it

A

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
Q

What are the vines needs during the Grape Development phase

A

Sunlght

Warmth

Mild water stress

35
Q

What are the adverse conditions during the Grape Development phase

A

Too much water and nutrients

Excessive shading of grapes

Very cold or very hot conditions throughout the day and night

36
Q

What are the four typical stages in the Grape Development phase of the Vine Growth Cycle

A

Stage 1: EARLY GRAPE GROWTH

Stage2: VÉRAISON

Stage 3: RIPENING

Stage 4: EXTRA-RIPENING

37
Q

Describe the Early Grape Growth Stage in the Grape Development phase

A

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
Q

What are the consequences of adverse conditions during the Early Grape Growth Satge

A

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
Q

Describe the VÉRAISON stage in the Grape Development Phase

A

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
Q

Describe Ripening stage during grape development phase

A

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
Q

Describe the process of sugar accumulation and what are the ideal conditions for this process

A

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
Q

What is XYLEM

A

A type of transport tissue that thansfers water and some nutrients from the roots to other parts of the vine

43
Q

What is PHLOEM

A

A type of transport tissue that transfers sugar from the leaves to other parts of the vines including the grapes

44
Q

What happen with TARTARIC acid and MALIC acid during te ripening stage in the grape Development

A

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
Q

What is Methoxypyrazines

A

Methoxypyrazines are aroma cpompounds which contribute to herbaceous aromas/flavours

46
Q

What happen with the level of Methoxypyrazines during ripening stage in the Grape Development phase

A

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
Q

What is the influence of shunshine in the concentration of TANNINS during ripening

A

Sunshine promotes tannins accumulation pre-véraison but greater polymerisation post-véraison

Polynerisation is a chemical process which makes tannins less bitter

48
Q

Which factors can influence the length of the ripening process

A

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
Q

What is extra-ripening stage in the Grape Development

A

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
Q
A

WSET Diploma - D1 (3 decks)

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