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Vines Flashcards

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0
Q

Term used for the branch of agriculture that specifically deals with the intentional cultivation of grapevines

A

Viticulture

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1
Q

Vine branches start as

A

Spurs

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2
Q

Spurs develop into young, thin

A

Canes

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3
Q

Canes eventually form thicker arms called

A

Cordons

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4
Q

Cutting a healthy young cane, placing it into water to grow roots is called

A

Cloning

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5
Q

Adding a cutting to a rootstock is called

A

Field grafting

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6
Q

Ideal regions in latitude for both Northern and Southern Hemispheres to grow grapes

A

Between 30 - 50 degrees

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7
Q

Tiny shoots emerging from nodes in a vine’s branch are called

A

Buds

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8
Q

How many days after bud breaking does the next phase occur and what is it called

A

40 - 80 days

Flowering

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9
Q

Fertilized flowers will become the foundation for one or more

A

Grapes

Fertilized flowers become seeds

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10
Q

Vinifera grapevines are self-pollinating relying on what

A

The breeze

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11
Q

What is the ideal weather during flowering

A

Warm, dry weather

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12
Q

The transition from flower to berry is called

A

Berry set or fruit set

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13
Q

Term for poor fruit set with many flowers failing to become fully developed berries is called

A

Coulure in French

Shatter in English

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14
Q

(Sometimes caused by bad weather during flowering)

Grape bunches with high proportion of small seedless berries mixed with normal, larger, seed-bearing grapes is called

A

Millerandage

“Abnormal fruit set”

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15
Q

Mature size of grapes

A

Approximately 1/2 - 3/4”

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16
Q

How long after fruit set does it take for a grape to mature

A

Approximately 3 months

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17
Q

After 1 1/2 months of berry growth a major change takes place called

A

Veraison

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18
Q

What happens during veraison?

A

Sudden acceleration toward maturation. Color changes grapes soften and enlarge. Sugar stores in fruit. Acidity levels fall. Seeds develop

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19
Q

How long after veraison does harvest take place?

A

1 1/2 - 2 months

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20
Q

The time from bud break to harvest is _____ but can also be as short as _____ or as long as _____

A

140 - 160 days

110 days

200 days

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21
Q

The vine’s metabolic process

4

A

Photosynthesis

Respiration

Transpiration

Translocation

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22
Q

During photosynthesis leaves convert

A

Carbon dioxide and water into sugar

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23
Q

Photosynthesis depends primarily on

2

A

Sunshine and temperature

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24
Q

Photosynthesis slows at what temperature range

A

Below 50° and above 95°

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25
Q

Optimal sugar production takes place on sunny days with temperatures between

A

70° to 85°

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26
Q

Ideal conditions for photosynthesis during the growing season
(5)

A

Warm, long, clear days

Minimal shading

Southern aspect in Northern hemisphere or Northern aspect in Southern hemisphere

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27
Q

What occurs as the plant breaks down sugars and related carbohydrates in order to release their energy for use by the plant for activities such as root and leaf growth

A

Respiration

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28
Q

During veraison and at other times when sugar is unavailable the vine shifts from metabolizing sugar to metabolizing what for energy?

A

Malic acid

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29
Q

For every 18° increase in temperature the rate of respiration…

A

Doubles

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30
Q

The warmer the temperature the faster the plant respires and the quicker the…

A

Acid level drops as the vine uses it’s acid for energy

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31
Q

What temperature of nights are beneficial for the ripening of grapes as this will minimize the acid lost during a time when photosynthesis is not taking place

A

Cool nights

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32
Q

What weather conditions allow maximum photosynthesis and enabled the grapes to retain sufficient natural acidity

A

Warm to hot afternoons but cool to cold nights

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33
Q

Best conditions for producing grapes that are rich and sugar and still maintain significant amounts of natural acidity are

A

Warm (but not hot) cloudless days and cool nights in a well groomed vineyard that slopes toward the sun

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34
Q

The opening of the underside of the leaves

A

Stomata

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35
Q

The process by which water evaporates through stomata

A

Transpiration

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36
Q

A shutdown of transpiration will stop what activity and why

A

Photosynthetic activity

Stomata also control the intake of carbon dioxide

37
Q

During sunny, hot, windy and dry conditions transpiration is

A

Highest

38
Q

During cloudy, cool, still and humid conditions transpiration is

A

Lowest

39
Q

The process by which materials are moved from one area of the plant to another is

A

Translocation

40
Q

Condition around a single vines canopy

A

Microclimate

41
Q

Conditions of an entire Vineyard

A

Mesoclimate

42
Q

Conditions of an overall region

A

Macroclimate

43
Q

Finds need how many inches of water annually

A

20 to 30 inches

44
Q

The world’s greatest Vineyard sites seem to have two things in common in regards to soil

A

They are not very fertile

There soils regulate the supply of water to the vine

45
Q

Soil type:

Very fine particles that fit together so tightly that water has difficulty passing through

A

Clay

46
Q

Soil type:

Particles of intermediate size

A

Silt

47
Q

Soil type:

Course particles with relatively little water retention capacity

A

Sand

48
Q

Soil type:
Larger pieces of solid inorganic matter, essentially, inert obstacles that roots must pass around, or sometimes through, to reach water and nutrients

A

Rocks and stones

49
Q

Climates strongly influenced by an ocean with high rainfall and mild temperatures overall is called

A

Maritime climate

50
Q

Climates in areas far from oceanic effects, they have hotter summers and cold winters, sometimes extreme in both directions, and may have less precipitation are called

A

Continental climates

51
Q

Climates caused in certain places by planetary scale air-mass circulation; they are typified by warm, dry summers, mild, wet winters and low humidity are called

A

Mediterranean climates

52
Q

Climates in areas that has such cool temperature or such a short summer growing season the grapes are just barely able to achieve enough brightness for harvesting before autumn frost are called

A

Marginal climate

53
Q

Diseases spread by propagating infected vine cuttings, so controlling them relies on avoiding introducing them to a new vineyard plantings or grafting vines is called

A

Viral disease

54
Q

Disease is more likely spread by insects and animals that carry the microbe is called

A

Bacterial disease

55
Q

A bacteriological examination of the host by resulting in premature leaf fall is called

A

Pierce’s disease

56
Q

What insects usually spread Pierce’s disease

A

Several types of sharpshooters or leaf hoppers most notably the glass winged sharpshooter

57
Q

Disease generally spread by airborne spores and become a problem mostly and warm, humid conditions (ideal conditions) is called

A

Fungal disease

58
Q

Fungal disease:

Powdery mildew is a.k.a.

A

Oidium

59
Q

Fungal disease:

Downy mildew is a.k.a.

A

Peronospora

60
Q

Botrytis Cinerea when harmful on ripening grapes is a.k.a.

A

Gray mold

61
Q

Botrytis Cinerea developing on fully ripe grapes is a.k.a.

A

Noble rot

62
Q

White grapes that benefit from Botrytis Cinerea

3

A

Semillon

Riesling

Chenin Blanc

63
Q

Botrytis Cinerea in French

A

Pourriture Noble

64
Q

Botrytis Cinerea in German

A

Edelfaule

65
Q

Disease that filaments through the skin of the grape and into the juice, extracting water from inside the berries, concentrating the great sugars and flavors while adding it’s own honeysuckle aroma is

A

Botrytis Cinerea

66
Q

Botrytis Cinerea develops best under special climatic conditions
(2)

A

Morning fog, provides humidity to nurture BC growth

Afternoon sun, prevents fungus from spreading over entire vine

67
Q

Phylloxera is native to

A

The eastern United States

68
Q

Microscopic roundworm that feeds on the vines roots is called

(Soil based pests)

A

Nematode

69
Q

Removing excess foliage, branches and nodes to allow the grapevine to focus its energies on supplying a small quantity of grape bunches with its entire output of sugar and nutrients is called

A

Pruning

70
Q

Shoots that have not yet become Woody and bark covered like older branches (
one or two-year-old shoots)

A

Canes

71
Q

Pruning:

Canes trimmed to leave about 6 to 10 nodes or buds

A

Cane pruning

72
Q

Pruning:

Several cans left but are trimmed to a length of only a few inches, containing just one or two notes each

A

Spur pruning

73
Q

Training system:

No trellis is used, the vine grows like a bush or mini tree, spur pruning is the norm

A

Head training

or

Bush training

74
Q

Training system:

A simple cane pruning system in which one came from each Vine in a row is trained a long wire, all of them in the same direction, to give maximum separation between grape bunches

A

Single guyot

To canes and opposite directions on the same wire is a double guyot

75
Q

Training system:

Same as Guyot, except spur pruned. The branch or branches holding the Spurs soon become as woody as the vines trunk, distinguishing the difference between the two systems

A

Cordon

76
Q

Training system:

Overhead vine trained up a tall support, then allowed to spread out horizontally, with fruit hanging down

A

Pergola

77
Q

VSP

A

Vertical shoot positioning

78
Q

Two most common tools used to measure grape sugar

A

Refractometer

Or

Hydrometer (The more old-fashioned)

79
Q

To estimate the ethanol level in a finished dry wine the conversion factor is what percent of the Brix value

A

5/9th

Or

55%

80
Q

A unit of measurement used primarily in France, that reflects the potential alcohol level in millimeters per 100 mm of wine

A

Baume

81
Q

System used in Germany and Switzerland that measures the great must

A

Oechsle

82
Q

Measurement in Austria that measures the exact sugar content of the must

A

Klosterneuburger Mostwaage

KMW

83
Q

Grape growing without the use of manufactured fertilizers or pesticides

A

Organic viticulture

84
Q

How many years must a vineyard be free from all prohibited materials before it can be certified organic

A

3

85
Q

IPM

A

Integrated pest management

86
Q

Targeted approach in dealing with tests in a vineyard to eliminate or control only the insects present and causing damage, rather than kill all as some may be beneficial

A

Integrated pest management

87
Q

Organic viticulture with the addition of metaphysical elements and a few mandated procedures

A

Biodynamic viticulture

88
Q

The philosophy of biodynamics developed in the early 20th century by

A

Rudolf Steiner

89
Q

Certification is available as a biodynamic vineyard through a private organization called

A

Demeter international

90
Q

Same goals as organic and biodynamic viticulture but less restrictive in procedure and more aware of global warming, greenhouse gases and water usage

A

Sustainable viticulture

91
Q

Programs associated with sustainable viticulture

3

A

Lodi Winegrape Commission’s
“Lodi Rules”

Napa Valley Vinter’s
“Napa Green”

New York State
“Vine Balance”

WINE (11 decks)

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