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Wset 3 > Vine > Flashcards

Vine Flashcards

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1
Q

Why do most growers use cuttings rather than layering?

A

Risk of Phylloxera

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2
Q

Is Pinot Gris (or Pinot Blanc) a new variety?

A

No, they are clones under the same variety with Pinot Noir but since they had significant mutations, they are treated as new varieties.
Pinotage: Pinot Noir X Cinsault
Müller Thurgau: Riesling X Madeline Royal

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3
Q

What is the difference btw a crossing and a hybrid?

A

Crossing is a new variety produced from two parents of the same species (naturally or by researchers)
Hybrid is a new variety whose parents come from different species.
Vidal

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4
Q

Why only a small varieties bred by human are successful?

A
  • There is no way of certainly knowing waht quality the new variety will have therefore it s time consuminh and costly:
  • Hundreds of seeds are required,
  • Many of them fail in the first year, so it takes at least 2-3 years before survivors flower and produce grapes
  • Takes even longer to asses the long term value of the variety; if it should be grown and sold commercially.
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5
Q

In which of the following regions Phylloxera is more likely to be a problem?

a) South Australia
b) Chile
c) Austria
d) Argentina

A

c) Austria

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6
Q

What are the advantages of head grafting?

A
  • Cheaper than replanting the whole vineyard
  • Quicker to adjust to market demand (min 3 years)
  • The new variety starts life with an established root system
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7
Q

Difference btw bench grafting and head grafting

A

Bench grafting: short sections of cane from both VV and the rootstock variety are joined together by machine and stored in a warm environment to fuse together. Than the vine is planted.
Head grafting: Existing vine is cut back to its trunk and a bud or cutting of new variety is grafted onto trunk. Used in established vineyards to switch to a new variety. Takes min of 3 years to reach a commercial crop.

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8
Q

What is an important feature in growing grapes successfully in Cafayate?

a) Latitude
b) Rivers
c) Altitude
d) Ocean

A

c) Altitude

Cut off from the influences of the Pacific Ocean by the Andes, vineyards in Cafayate regularly extend to 2000 metres or more, allowing suitably cool sites to be found close to the Equator.

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9
Q

What is an important feature in growing grapes successfully in Casablanca Valley?

a) Gulfstream Current
b) Benguela Current
c) La Nina
d) Fog

A

d) Fog

Fog can help cool an area that may otherwise struggle to produce high quality grapes. Particularly important feature in Casablanca Valley, Chile.

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10
Q

Which does not have an important effect on dirunal range?

a) Lake
b) River
c) Clouds
d) Latitude

A

d) Latitude

a) Lake, b) River can hold enough warmth to keep adjacent vineyards warm overnight and provide cool breezes during the day.
c) Cloud cover is like an isulating blanket, slowing down temperature changes.

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11
Q

What are risks of mild winters for the vine?

A
  • The vine will not have the dormant period and can produce more thn one crop each year. quality of grapes will suffer and the life of the vine will be shorter.
  • Mild winters also mean larger population of insect pests survive to attack the vine in the summer.
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12
Q

Name four form of protection from spring frosts?

A

Heaters
Wind machines
Sprinklers
Planting away from the ground (mid slopes) and high traning

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13
Q

What are the problems stemming from Chlorosis, how can it be solved?

A

Chlorosis is a condition where leaves turn yellow and the vine’s ability to photosynthesise is restricted. Therefore it leads to problems in grape ripening, quality and quantity. Can be solved by using an appropriate fertiliser.

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14
Q

What are the three most important nutrients in soil?

A

Potassium
Nitrogen
Phosphorus

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15
Q

Name 5 places where gravel is an important support for ripening grapes?

A

1) Haut Medoc (CS)
2) Pessac Leognan (CS)
3) Saint Emilion, vineyards at plateau (CS+CF)
4) Hawke’s Bay, Gimblett Gravels (CS+Merlot)
5) Valpolicella, flat area in south (Corvina)

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16
Q

Name 4 places where chalk is important?

A

1) Sancerre (SB)
2) Pouilly Fume (SB)
3) Champagne
4) Jerez, named Albariza here (Palomino)

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17
Q

Name 2 places where slate is important?

A

1) Mosel (Riesling)

2) Priorat, named Llicorella here (Garnacha, Carinena)

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18
Q

Name a place where granite is important?

A

Beaujolais, low nutrient so reduces yield of Gamay

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19
Q

Name 3 regions with their important soils in Loire Valley

A

1) Anjou: Stony, warm
2) Touraine; Vouvray: Clay
3) Central Vineyards; Sancerre&Poully Fume: Chalky, stony, well drained

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20
Q

Powdery mildew is treated with

A

sulfur based spray

21
Q

Downy mildew is treated with

A

copper based spray (Bordeaux mix)

22
Q

Name two tools to control fungal diseases

A

1) Chemical Sprays

2) Open Canopy

23
Q

Advantages of machine harvesting

A
  • Less costly and eliminates labour availablity issues
  • Faster; important in hot regions and with varieties that can become over ripe quickly such as SB
  • Can work at night; saves from keeping grapes cool and slows down oxidation
24
Q

Machine harvest is suitable for…

A
  • Grapes that come away from their stems easily and that are not easily damaged
  • Land that is flat or gently sloping
25
Q

Advantages of hand harvesting are…

A
  • Allow grape selection at the vineyard; rotten, uripe, noble rot, etc
  • Less damage to grapes from both picking and transfering by shallow trays
  • Whole bunch is retained; to produce very clean, pure juice
26
Q

What is Coulure?

A

During fruit set, not every flower deleops to become a grape. Coulure is a condition where more flowers than normal fail to fertilise.

27
Q

What is Millerandage?

A

Grapes that develop without seeds and remain small.

28
Q

What is Veraison?

A

Veraison is the point at which grapes begin to ripen with their skins turning colour to red and purple in black varieties and translucent and golden in whites.

29
Q

What are the risks of rain at flowering-fruit set?

cloud-cold

A
  • Can disrupt flowering and pollination reduce yields

cold, cloudy and rainy weather can cause Coulure and Millerandage

30
Q

What are the risks of rain at harvest?

A
  • Grapes swell, diluting the juice. Excess swelling can even split the grapes in extreme cases which atrract fungal disease.
  • Can increase risk of rot due to damp conditions
31
Q

Which part of the grape contains yeast?

A

Bloom

32
Q

What is the most abundant acid in the grape?

A

Tartaric acid followed by Malic acid

33
Q

The grape’s varietal character is in its..

A

Skin contains high concentration of flavour compounds, colour and tannin.

34
Q

Bitter oils come from which part of the grape?

A

Seed

35
Q

Suggest ways to keep the grapes in minimum contact with Oxygen during winemaking, storage and bottling?

*Anaerobic winemaking

A
  • Sulfurdioxide
  • Picking at night (chemical reactions are slower at night)
  • Keep the grapes chilled until arrival at the winery
  • Fill airtight equipment with either carbon dioxide or nitrogen before use
  • Store in inert airtight vessels, completely full
  • Flush bottles with Co2 or nitrogen before filling
36
Q

Oval shape of concrete vats help…

A

natural flow of the juice, reducing the need for manuaş punching down and pumping over

37
Q

Advantages of stainless steel tanks are… (3)

A
  • easy to keep clean
  • can incorporate temperature control mechanisms
  • can be made in any size or shape
38
Q

What is Chaptalisation?

A

To increase sugar level in the juice by adding sugar from sources other than grapes

39
Q

Name tools for
Acidification
De-acidification

A

Acidification: Add tartaric acid in powder form

De-acidification: Add alkali

40
Q

Yeast can be killed by…

A

Adding SO2 or grape spirit

41
Q

Yeast can be removed by…

A

Filtration, typically after chilling the wine below 5C.

42
Q

Fermentation can be stopped by… (4)

A

Adding SO2
Adding grape spirit
Chilling the wine below 5C
Filtration of yeast

43
Q

MLF can be avoided by… (3)

A

Adding SO2 after the fermentation
Keeping the wine cool
Sterile filtering out lactic acid bacteria, (which converts malic acid to softer lactic acid)

44
Q

What is Racking?

A

Process of elimination gross lees in the wine by gently pumping the wine into another vessel once the gross lees are settled down in a deposit at the bottom

45
Q

Name tools to protect wine from Microbiological spoilage

A
  • Sterile filtration

- SO2

46
Q

Describe smells from below faults:

Reduction
Brett
TCA
Oxidation
High Volatile Acidity
High SO2
A

Reduction: Boiled cabbage, stinky, rotten eggs
Brett: Sticking plasters, sweaty horses, smoked meat, leather
TCA: Damp cardboard
Oxidation: Caramel, toffee, coffee, honey
High Volatile Acidity: Vinegar, nail polish remover
High SO2: recently extinguished matches

47
Q

Skin Contact aims to..

A

increase flavour intensity and texture

made only for a little tie and under cool temperatures to inhibit fermentation

48
Q

Blending helps to attain…

A

Balance
Consistency
Style

Wset 3 (16 decks)

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