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Viticulture & Vinification MaMaMa > Unit 2 sida 1-43 > Flashcards

Unit 2 sida 1-43 Flashcards

1
Q

Which are the three key factors for a vine to survive and grow in it’s environment?

A

Sunshine, Water & Carbon dioxide

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2
Q

What is the basic building block of the vine and threw what process is it created?

A

Glucose (sucrose) –> cellulose - builds the root, trunks, shoots, leaves & fruit. Also tannins, acid and flavourcompounds. Created threw photosynthesis.

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3
Q

Below what temperature does a vine go dormant?

A

10°C

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4
Q

In warmer conditions does a vine require more nutrients, water & sunlight etc?

A

Yes, the vines metabolism increases exponentially above 10°C to around 22-25°C. After this point the the metabolisms need surpass the potential of the photosynthesis and growth slows down.

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5
Q

What is the definition of a climate?

A

The Climate is the annual weather pattern of an area averaged over several decades.

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6
Q

Name all the regional climate (macroclimate) classifications both on temperature and continentality.

A 
Cool 
Moderate 
Warm
Hot
Continental
Maritime
Mediterranean
Tropical
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7
Q

In short sum up the temperature aspects of cool climates.

A

An average temp. of below 16°C during growing season. Suited for early ripening varities such as Chardonnay, P. Noir. Mostly light bodied wines.

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8
Q

In short sum up the temperature aspects of moderate climates.

A

An average temp. of 16,5-18,5°C during growing season. Suited for intermidiate-ripening varieties such as Merlot, Cabernet Sauvignon, Sangiovese.

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9
Q

In short sum up the temperature aspects of warm climates.

A

An average temp. of 18,5-21°C during growing season. Suited for heat-loving varieties such as Greanche, Mourvedre and Ruby Cabernet. Even fortified wine, POrt, VdN Muscat.

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10
Q

In short sum up the temperature aspects of hot climates.

A

An average temp. of 21°C, For example Jerez and also San Joaquin Valley California. Often table-wine production or dried grapes.

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11
Q

Besides temperature what else can categorize a macro climate?

A

Continentality

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12
Q

What impact does continentality have on the climate?

A

The level of contrast between the hottest and coldest months mean temperature.

The further away from the coast a vineyard is the larger level of contrast in mean temperature between the years coldest and warmest month.

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13
Q

Explain a maritime climate

A

Low annual range of temperature moderated by the water retaining heat in autumns and cooling in spring times. Close to larger bodies of water, large lakes or oceans.

Reasonably long grape ripening period. Higher rainfall than continental and mediterranean climates during growing season leading to more cloud covering. Suitable for medium bodied wines with medium alcohol levels.

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14
Q

Explain a mediterranean climate

A

Low annual range temperature, warm, sunny summers and mild winters. Foremost dry summers and most rainfall during winter. Long grape ripening season, suitable for full-bodied wines, rich in texture and ripe tannins.

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15
Q

Explain a Continental climate

A

High annual range of temperatures, hot and sunny summers with cold winters. Low annual rainfall. Less risk of rot and problem related to late harvest.

Far away from the equator continental climate combined with more sunlight per day makes viticulture viable even though grape ripening period is shortened by falling temperatures in autumn. Here early ripening varieties are often chosen.

Both warm and cool continental climate give chances to ripen varieties that need long ripening periods. Example Mendoza Malbec/Wachau Smaragd/Alsace VT

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16
Q

Why is tropical environments not suitable for vine growing?

A

Due to the fact that there is no clear temperature drop the vine never goes dormant. Hence the production rate and lifespan of the vine is shortened.

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17
Q

What is the aspect of a vineyard?

A

The direction a vineyard slope faces, southern, eastern, etc.

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18
Q

A sloped vineyard has certain advantages compared to a flat, elaborate? Concerning sun exposure.

A

A sloped vineyard will take in more sunlight from an angle rather than solemnly from an angle of 90 degrees above. Which promotes ripening and flower- and later on fruitsetting.

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19
Q

Is there a difference between enjoying sun in the morning (east exposure) versus sun in the afternoon (western exposure)?

A

Yes, overnight the earth cools off, debris and particles settle and the early sunshine does not have to penetrate as much mass as afternoon sun. So the sun rays work more efficiently during morning time.

Therefore western exposure face more troubles and even generally colder and wetter weather conditions.

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20
Q

Name two advantages and disadvantages for sloping vineyards.

A

Advantage:

  1. Poorer soils, leading to good drainage and limiting vine vigour.
  2. Circulation of air, due to the incline of the slope. Layers of cold air sink, warm air rises and so on. This helps against frost, rot and helps ripening. Especially in cool climates.
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21
Q

What is the main advantage of vineyards on isolated hills?

A

No cooler airflows from surrounding mountains, ezpecially good in cooler climates. Example the hill of Corton, Hermitage and Montagne de Reims.

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22
Q

What advantages in cool climates does bodies of water give?

A
  • Reflection of sun rays
  • Store heat for longer ripening periods
  • Provide water for irrigation(if needed)
  • Reduce the risk of ground frost
  • Morning mists and development of noble rot
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23
Q

Vegetation also has it’s dis- and advantages, name them.

A

They reduce erosion by fixating the earth with theri roots, store heat and acts as windbreaks.

They also cool mesoclimates in warm weather and increase humidity. They are also home to birds who can damage crops.

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24
Q

What is canopy management?

A

How one lets their vines stem/leaf/shoots develop.

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25
Q

What can canopy management effect?

A

In it’s own microclimate it determines the amount of shadowing from leafwork and stems. How well air passes threw the vines and grape-clusters.
Ultimately resulting in how much sun exposure flowers/grapes will have leading to both temperature cooling, reduce flower initiation and berry set, reduced maximum sugar content (shadowing) and competition between growing shoots and tips as opposed to berries.

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26
Q

How does temperature influence the yield in a vineyard?

A
  1. The rate of growth of the vines
  2. The number of flower clusters produced and their size
  3. The success of the setting of flowers into berrier
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27
Q

How does temperature influence the quality of a winegrape crop?

A
  1. Yields attained
  2. Accumulation of sugars and reduction of acidity in grapes
  3. Development of wine aromas
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28
Q

Amerine and Winkler came up with a “Heat Summation System” - explain what that is. (1944, California).

A

By taking the mean temperature of the month and subtracting 10°c and multiplying by the number of days of the month results in x GDD (Growing degree days)

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29
Q

What flaws do you come across using GDD - for evaluating potential vineyards?

A

It does not take into account, slope aspect, altitude, day lenght. Also temperature and vine growth is not linear.

At 30°C vine vigour slows down greatly at over 30°C.

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30
Q

How many different categories did Amerine and Winkler come up with and what is there GDD span?

A
  1. Below 1370°C
  2. 1370-1650°C
  3. 1650-1930°C
  4. 1930-2200°C
  5. over 2200°C
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31
Q

What difference does the system developed by “Smart and Dry for Australia” take in to account?

A

Instead they take the mean temperature of the warmest month with corrections for continentality, sunlight hours, day length(latitude), humidity, rainfall and evaporation.

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32
Q

How has EU chosen to categorize their wine-producing areas?

A

From A-C with C being divided into
CI and CII
CIIIa and CIIIb
Total of 6 zones.

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33
Q

There is three key factors in EUs categories. As the region gets warmer what happens?

A
  1. Minimum abv requirement increase
  2. Level to which must can be enriched decreases
  3. De-acidification becomes illegal, and acidification becomes legal
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34
Q

Name four factors why the vine needs water.

A
  1. Enable to carry out photosynthesis
  2. Allow it t access nutrients from the soil
  3. Ensure vine growth, yield potential and fruit quality
  4. prevent its cells from collapsing and thus function properly.
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35
Q

Is water-stress good at all during any parts of the maturation process?

A

Yes, some water-stress during berry maturation increases the quality of the crop.

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36
Q

What can be the disadvantage of water-stress?

A

It halts vegetative growth and can then cause leaf loss

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37
Q

What factors need consideration concerning annual precipitation?

A
  • Vine densisty: How many vines per hectare leads to how much water is accessible by each vine.
  • Soil water holding capacity: The more finely grained (sand/clay) the soil is the more water it can hold. A more gravelly deep soil will drain more of that water away. Higher risks in times of drought.
  • When precipitation occurs: For example in mediterranean climates rainfall occur during winter. This water cannot be saved for growing season hence warm/hot climates need more water retaining soils. (Jerez and it’s Albarizza water soaking chalky soil for example).
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38
Q

How does precipitation effect yield and quality?

A
  • Cool the mesoclimate
  • Harder to work with machines
  • Increased risk for fungal diseases
  • Reduce fruitset
  • Cause bunch compaction and later on berry splitting
  • Dilute the must if rain occurs before harevst
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39
Q

Describe what impact rain has and if it’s beneficial threw the four seasons of the year.

A

Winter - low impact, water flows away from the vineyard. Some water is stored for later use.

Spring - Good in relative amounts as it promotes shoot growth

Summer - Good in moderate amounts less then spring but depending on the temperature levels. But can hurt fruitsetting a lot if it comes at the wrong time and encourage disease.

*Autumn - Almost always catastrophic to the quality of the crop.

40
Q

Where in the plant are most of the sugars created?

A

Leafs

41
Q

In cooler climates does it require more leaf area to ripen fruit?

A

Correct, the cooler the temperature the large leaf area is needed to compensate to reach full ripeness.

42
Q

Are there negative effect of sun exposure to grapes?

A

Yes, if grapes are exposed to sunlight for too long they can become scorched/risk for sunburn.

43
Q

How does day length effect vine growing?

A

Without the proper temperature vine can compensate ripeness and maturation by longer days, which also leads to more sun hours, leading to more photosynthesis every day.

Example, Mosel valley, Central Otago

44
Q

Are the development stages of the vine during growing season dependent on day length?

A

No - but regions with high latitude can compensate with more hours of possible photosynthesis

45
Q

The sugar content of a grape on any given time is dependent an a balance of what?

A
  • The amount of sugar created by photosynthesis
  • which only increase with sunlight
  • The vines other metabolic needs
  • which increases with temperature
46
Q

Why can Hunter Valley semillion potentially have low sugar levels?

A
  • Hot weather leads to high metabolic needs for sugar.

* Cloudy conditions leads to less active photosynthesis (less sugar available)

47
Q

For example Central Otago and Alsace can have high sugar levels even though they are cool climates, explain?

A
  • Cool climate leads to low metabolic plant needs

* Sunny conditions leads to high possibility for photosynthesis

48
Q

How many hours roughly does the Vitis viniera need to ripen its fruit?

A

1250H annually of sunshine

49
Q

Name four important geographical features that has an impact on the climate?

A
  • Bodies of water
  • Ocean currents
  • Forest
  • Altitude/Mountain ranges
50
Q

WSET define soil fertility using 6 factors, name them?

A
  • Soil texture
  • Soil structure
  • Organic matter content
  • Mineral content
  • Availability of air and water
  • level of acidity/alkalinity
51
Q

Soil with low fertility is common knowledge that they are best suited for vine growing, how so?

A

The vine needs to be challenged to produced the best fruit possible and restrict canopy growth promotes just that.

low fertility soils are often stony and well-drained.

52
Q

Name the soil particles from smallest to the biggest?

A

Clay->Slit->Fine sand-> Sand->Gravel

53
Q

Why does heavy soils (high amount of clay/slit) hold more water?

A

Due to their density and no way to drain the water. Also because of negatively charge they have they also retain more minerals.

54
Q

What can the disadvantages of high content of clay/slit?

A
  1. They take longer to heat up in spring and are colder all year round
  2. They swell and shrink when rain/draught occurs, can lead to cracking. Which in turn can damage root systems.
  3. When clay becomes wet it’s sticky and when wet clay is worked it loses it’s soil structure
55
Q

What is loam?

A

A balanced mix of clay, slit and sand.

56
Q

why is loam soil preferred?

A

Because of the balance between water/nutrient holding capacity due to clay and drainage because of sand.

57
Q

Is loam always the best for soil texture?

A

Not always, in some areas it can encourage to much vegetative growth and shading of fruit.

58
Q

Explain limestone as a soil type? Components, attributes etc?

A

Sedimentary rock made out of fossils, alkaline almost always. Consist largely of calcium carbonate and free draining.

59
Q

Explain chalk as a soil type? Components, attributes etc?

A

Same as limestone but even more free draining and lower density.

60
Q

Name three other sedimentary rocks and their attributes as well?

A

Dolomite - Similar to Limestone, high levels of Magnesium

Sandstone - made up of compressed sand (quartz) particles.

Shale - made up of clay and is quite soft.

61
Q

Explain Slate as a soil type? Components, attributes etc?

A

Made out of shale under high pressure and temperatures. Slate is harder and less porous then Shale. Typical for Mosel

62
Q

Explain Granite as a soil type? Components, attributes etc?

A

Igneous (vulcanic) rock from from magma that has solidified. Free draining and extremely hard.

63
Q

Explain Volcanic rocks as a soil type? Components, attributes etc?

A

Formed by lava on the surface examples Madeira and Santorini.

64
Q

Explain soil structure?

A

It’s the way the soil create crumbs and lumps. This effect the availability of air, water, free feeding roots to penetrate the soil in search for nutrients.

65
Q

Soil structure is influenced by a number of factors which are?

A
  • Organic matter
  • earthworms and other soil organisms
  • Wetting and drying
  • freezing and thawing
  • presence of plant roots
  • cultivation and other soil management particles
  • texture (clay->slit->fine sand etc…)
  • drainage
  • compaction
66
Q

Good soil structure has crumbs of what diameter in mm?

A

1-5mm in diameter

67
Q

What is needed for a soil to have a good structure?

A

A high to moderate content of organic matter, 3-10%

68
Q

Name three things that can happen to poor soils?

A
  • Capping, crusting -> soil surface hardens
  • Puddling -> rainwater stays on the surface of the crust, leading to erosion and severe sometimes.
  • Sieving -> clay particles follow rainwater down and forms a layer that prevents drainage and aeration soil.
69
Q

What is organic matter made out of?

A

sugars, starches, cellulose, lignin, minerals and nitrogenous compounds.

70
Q

what is the process of breaking down sugars, starches, some cellulose and nitrogenous compounds called?

A

mineralisation

71
Q

what do we call what isn’t broken down by mineralisation?

A

the remaining matter decomposes slower and forms a black/brown mixture, called “humus”

72
Q

Name 6 beneficial factors of having good humus in a vineyard?

A
  • maintenance of soil structure
  • retention of nutrients since humus is slightly charged negatively
  • High water-holding capacity
  • A small range of swelling and shrinking, crumbles easier leading to an easier workable soil.
  • Gradualy releases nutrients
  • Darkening of color - absorbs/holds heat better
73
Q

Roughly how much water does the vine need over a growing cylce?

A

500mm (or more in hotter conditions)

74
Q

Aeration in soil is also essential to vine-growing, how so?

A
  1. Provides the soil with oxygen and it’s aerobic organisms hence it surpresses anaerobic organisms(harmful).
  2. Removes carbon dioxide and other waste gases caused by decomposing organic matter.
  3. Provides roots with with essential oxygen for respiration and growth.
75
Q

What impact the soils aeration the most?

A

It’s capability to drain water - the soils structure, poorly structured clay soils and heavy compact soils suffer from bad aeration.

76
Q

Name the 6 macro elements/nutrients listed by WSET?

A
  1. Nitrogen (N)
  2. Phosphorus (P)
  3. Potassium (K)
  4. Calcium (Ca)
  5. Sulfur (S)
  6. Magnesium (Mg)
77
Q

There is several minor/trace elements/nutrients, name a few there is a total of 9.

A

Boron, Copper, Manganese, iron, molybdenum, Zinc, Cobalt, Chlorine and Silicon

78
Q

is there a way to even on fertile soils grow quality grapes?

A

To counter vigorous shoot growth one can plant lower plant-density and leave a bigger number of shoots.

That way you spread the vigour and growth potential. Otherwise you would have to much shoot growth leading to shading and to much sugars going to sustain the plant and grow rather then ripening.

This way you can grow quality grapes on fertile soils.

79
Q

Below PH-level 5 in soils something happen?

A

Aluminium becomes available and poisons the plant threw the roots.

80
Q

limestone soils, high or low PH?

A

High PH-level

81
Q

Why is high PH soils a good thing in vinegrowing?

A

It inhibits the uptake of iron minimizing the risk for chlorosis.

82
Q

The growing cycle of the vine is divided into 6 stages, name theses chronological?

A
  1. Budburst - stimulated by temperature.
    April/May - Sept/October
  2. Flowering followed by fruit set - Good dry weather and not too much winds is needed. Too windy or rainy the pollen will blow/wash away. At the same timefloral initiation occurs, determining the maximum amount of bunches for next year.
    June/July - Nov/December
  3. Berry growth and Vérasion - When the berries change color, sunlight and temperature is needed. canopy management is important here, shading.
    July/September - December/February
  4. wood ripening - storing of carbohydrates in the canes, trunks and roots over winter for oncoming spring.
    Sept/November - February/April
  5. Berry ripening and harvest - Berrys accumulate more and more sugar and ripen polyphenols. dry weather is needed.
    Sept/November - February/May
  6. Winter dormancy - shoots becomes canes and the vine goes dormant when temperatures drop below 10°C.
    November/January - May/July

(7.) - rapid shoot growth - ongoing almost threw the whole growing cycle but is managed by canopy management all the time, for quality wines.

83
Q

concerning yield and quality certain stages a more important then others f.e. floral initiation why?

A

It determines the outcome/ yield potential of next year (number of bunches per shoot).

84
Q

concerning yield and quality certain stages a more important then others f.e. budburst why?

A

Most sensitive stage early on in the growing cycle where frost can devastate a whole crop or cripple it.

85
Q

concerning yield and quality certain stages a more important then others f.e. flowering why?

A

If flowering is prohibited by rain, wind or too cool temperatures no pollen will germinate and the flowers won’t be fertilized leading to no fruit set.

86
Q

concerning yield and quality certain stages a more important then others f.e. fruit set why?

A

With either poor/insufficient light bunches will be small and have few berries.

Low temperatures lead to a mix of small, seedless berries and larger berries with seed on the same bunch, called millerandage.

87
Q

What can top-grafting be used for?

A

To change variety in an established vineyard

88
Q

which are the most common ways of top-grafting?

A

Chip- and T-budding, the bud of the new variety is inserted on the trunk of the old one.

89
Q

Vitis Vinifera can be divided into sub-categories, name them?

A

Vitis Vinifera Sativa and Vitis Vinifera Silverstris

90
Q

V. Labrusca is an American vine species, name it’s origin in the USA?

A

North eastern USA, produces strongly flavoured, dark berries. (foxy). Common parent in American hybrids (Concord). Not often used as a parent in rootstock production.

91
Q

V. Riparia is an American vine species, name it’s origin in the USA?

A

Mainly from alluvial soils and riverbanks in the central-eastern parts of USA. Principally used as a rootstock.

92
Q

V. Rupestris is an American vine species, name it’s origin in the USA?

A

Found wild growing on light soils in the southern centre of USA.

93
Q

V. Berlandieri is an American vine species, name it’s origin in the USA?

A

From the southern parts of USA and Mexico, chalky soils/slopes.

94
Q

Name the pros and cons of a rootstock on V. Riparia?

A
  • Low in vigour
  • early ripening
  • good resistance to phylloxera
  • used to control high vigour in fertile soils
  • suffer from chlorosis (järnbrist) in chalky soils
  • surface rooting
95
Q

Name the pros and cons of a rootstock on V. Rupestris?

A
  • Deep rooting
  • good resistance to phylloxera
  • Good for poor soils and limited water availability
  • Vigorous
  • suffer from chlorosis
96
Q

Name the pros and cons of a rootstock on V. Berlandieri?

A
  • Deep rooting
  • High resistance to Chlorosis
  • Vigorous
  • Cuttings have poor ability to root
  • Rarely used as a pure species
  • Often hybridised with Riparia and Rupestris to produce lime-resistant rootstocks graft and root easily

Viticulture & Vinification MaMaMa (5 decks)

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