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WSET 4 (D1 - Wine Production) > Vineyard Management > Flashcards

Vineyard Management Flashcards

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1
Q

Site selection criteria

A

Environmental conditions

Business considerations

Grape variety

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2
Q

Environmental conditions (site selection)

A

Temp

Rainfall

Sunlight

Drainage

Soil fertility

Planting density

Training and trellising

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3
Q

Business considerations (site selection)

A

Proximity to infrastructure

Workforce availability

Accessibility for machinery

Cost of the land

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4
Q

Grape variety (site selection)

A

Must suit climate

Demand for grapes

Possible EU restrictions on varieties that can be used

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5
Q

New vineyard creation

A

Clear of existing vegetation

Test soil fertility and apply necessary fertilizers

Plant young vines (maybe pregrafted and in plastic sleeve)

Irrigate (if allowed)

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6
Q

Average vine replacement age

A

30 to 50 years

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7
Q

Effect of age on vines

A

Decreased yield

Increased disease risk

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8
Q

Fallow time

A

3 years after vines are dug up

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9
Q

Main vine management techniques

A

Training

Pruning

Trellising

Planting density

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10
Q

Main vine management goal

A

Maximize production of fruit at desired quality as economically as possible

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11
Q

Vine training

A

Shape of the permanent wood

Head training

Cordon training

Both can be high or low trained

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12
Q

Head training

A

Little permanent wood (possibly only trunk)

Either spur or replacement cane pruned

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13
Q

Cordon training

A

Trunk with on or more permanent horizontal arms (cordon)

Usually spur pruned

Takes longer to establish but is easier for machine harvesting

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14
Q

Vine pruning

A

The removal of unwanted leaves, canes, and permanent wood

Occurs every winter and summer

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15
Q

Winter pruning

A

Determines number and location of shoot forming buds in spring

Important that buds are not close together (helps with canopy management)

Spur

Replacement cane

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16
Q

Replacement cane pruning

A

One or two canes tied to trellis (Usually on head trained vines)

More complex than spur pruning

Requires large workforce to choose and train suitable canes

Guyot is example

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17
Q

Summer pruning

A

Trimming canopy

Restrict vegetative growth

Direct sugar production to grape

Leaf stripping to optimize sunlight exposure

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18
Q

Trellis

A

Permanent structure or stakes and wires

Supports replacement canes and vine’s growth

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19
Q

Beaujolais trellising

A

Usually untrellised

Head trained and spur pruned

Gobelet

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20
Q

Gobelet

A

Head trained and spur pruned

Tips tied together

Reduces shade and increases airflow

Beaujolais

21
Q

Benefits of trellising

A

Control sunlight in canopy

Improve air circulation

Aid mechanization

22
Q

Vertical Shoot Positioning

A

Shoots trained vertically and tied into place

Forms single narrow canopy

Keeps canopy open, aerated, and shade free

Either replacement cane or spur pruned

23
Q

VSP in hot climates

A

Tips flop over to provide extra shade

24
Q

Hectare

A

A 100m by 100m square

25
Q

Key density critera

A

Water and nutrient availability

Low water availability = low density

Low nutrient levels = better quality if with sufficient rainfall

26
Q

High nutrient level and sufficient rainfall

A

Found most in New world

High density not enough

Multiple cordons and canes allow for good quality at high yields

27
Q

Yield measurements

A

Weight (tonnes per hectare)

Volume (hectoliters per hectare)

28
Q

Green harvesting

A

Yield control

Remove immature grapes after veraison

Risky because vine can compensate for loss by increasing remaining grape size

29
Q

Nematodes

A

Microscopic worms

Attack vine roots

Interfere with water and nutrient uptake

Can transmit viruses

Sanitize soil and use resistant rootstocks

30
Q

Birds and mammals (pest)

A

Consume grapes

Half eaten grapes can lead to fungal disease

Netting for birds

Protective fencing for animals

31
Q

Insects (pest)

A

Feed on grapes and leaves

Insecticides

Integrated pest management

32
Q

Downy and powdery mildew

A

Affect all green parts

Grapes lose fruity flavors

Give mouldy bitter taint

Love warm and humid

33
Q

Grey rot

A

Caused by botrytis cinerea

Taint flavors and lead to color loss in black grapes

Loves damp conditions

34
Q

Fungal disease treatment

A

Fungicides

Bordeaux Mixture (powdery mildew)

35
Q

Fungal disease prevention

A

Canopy management (open with good airflow)

36
Q

Viruses

A

Most reduce yield and quality without killing

Spread by cuttings and nematodes

No treatments or cures

Dig up vine and sanitize land

37
Q

Bacterial disease

A

Most reduce yield and quality

Some can kill

Often spread by sharpshooters

No treatments or cures

Quarantine

Removal

38
Q

Methods to reduce chemicals in vineyards

A

Sustainable

Organic

Biodynamic

39
Q

Sustainable agriculture

A

Manmade chemicals ok with restricted use

Encouraged to know lifecycles of pests and weather

Integrated pest management

40
Q

Integrated pest management

A

Increase pest predators through biodiversity

41
Q

Organic agriculture

A

More hardcore than sustainable

Few traditional treatments allowed in small quantities

Accreditation required

No universal definition (except conversion period)

42
Q

Biodynamic agriculture

A

Rudolf Steiner and Maria Thun

Organic with philosophy and cosmology

Uses preparations

43
Q

Machine harvesting

A

Shaking grapes off of vines

Collects both healthy and unhealthy grapes and MOG

Only good on flat or gentle slopes

No whole cluster (Beaujolais or Champagne)

44
Q

Benefits of night harvesting

A

Saves money and energy spent on lowering grape temp

Slows oxidation

45
Q

Whole cluster harvesting technique

A

Always hand harvested

46
Q

Cost difference hand harvest vs. machine

A

Hand harvest is 10x more expensive

47
Q

Machine harvest benefits

A

Cheaper

Faster

Night harvest

Can harvest at the optimum time, not over several days

48
Q

Machine harvest downsides

A

Rougher on grapes

No whole cluster

Only works on flat land

Only works with well-ordered and trellised vineyards

No grape selection

Breaks skins on some of grapes (oxidation risk, no carbonic)

WSET 4 (D1 - Wine Production) (8 decks)

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