Vini,Viti, Grape Flashcards
Where did Viti Vinifera originate from?
Mesopotamia - The Fertile Crescent between the Tigris & Euphrates River
Native to Mediterranean, Europe, Southwestern Asia.
How common is Vitis Vinifera? What are examples?
Most common for quality grape production.
10,000 varieties.
Examples: Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Syrah
What are location and geography considerations
Site location of vineyard
Goals of wine producer
Regional wine laws
Financial considerations
Climate General Definition
(-) The weather conditions in an area in general or over a long period of time.
(-) This includes: temperature, humidity, air pressure, rainfall, sunshine, cloud cover, wind, and other elements that are relatively stable
from year to year
Climate types
Continental
Maritime
Mediterranean
Desert/Arid
Climate descriptors
Cool
Moderate
Warm
Macroclimate
The climate of an area, such as a wine region
Mesoclimate
The climate of a vineyard
Microclimate
the climate around a single vine
Degree-Days
Days during the growing season are assigned individual growing degree-days according to the number of days that the average temperature exceeds the threshold of over 50°F.
Where do grapes grow?
(-) Latitudinal Wine Growing Zones
(-) Most wine-growing regions are within the 30-50° degree latitudinal lines.
(-) Wine-growing regions may exist outside this range
mainly due to climate moderators
Another name for Phylloxera
Microscopic vine louse
What is Phylloxera
The microscopic insect related to the aphid that feeds on the roots and leaves of grape vines
Mid-19th century destroyed many of the vineyards in France. Most wine regions of the world are affected.
What was one way we stopped Phylloxera
Use of resistant American vine species
rootstock to stop the spread.
Grafting of Vitis Vinifera onto Vitis Labrusca rootstock.
What is it called to splice one grape species (say, vinifera) onto another species (say, rupestris)?
Grafting
What was the rootstock that was created to help Vines survive and fight diseases?
Vitis Labrusca
Other vine diseases
Pierce’s Disease
What is the French Term for Old Vines
Vielle Vignes
What is yield? How is it measured
(-) How much fruit a vine produces.
(-) Yield can be measured in a few ways:
- Tons per acre
- Hectoliters per hectare
Understand the quality impact as a result of yield
choices and how different grape varieties respond to various yields.
Climate Moderators include
Altitude
Diurnal shifts
Sunshine hours
Bodies of water
Wind
Rain shadow effect
Impact of Altitude
With every 100 meters of rise in elevation,
temperatures drop by approximately one degree
In warm to hot winegrowing regions, increased elevation provides cooler temperatures that
help to slow grape ripening and produce more balanced wines.
Impact of Diurnal shifts
(-) Defined as the difference between average daytime high and nighttime low temperatures
(-) Can affect the ripening of grapes and the balancing of acidity and sugar
Impact of bodies of water
Can warm or cool a wine region
Impact of wind
Fermentation styles of Alcohol
Impact of rain shadow
Fructose and Glucose
What is topography?
The surface features of the land, such as local elevation or altitude. This includes local mountains, hills, valleys, and bodies of water
Common soil properties
(-) Drainage or water retention
(-) Sun reflection
(-) Nutrient content
(-) Temperature regulation
(-) Pest resistance
Grapes are the fruit of a vining plant of which
genus
Vitis
There are many species of vining plants that
produce grapes for making wine. What is the focus here
Vinifera
How are grape varieties chosen?
Regional wine law
Climate compatibility
Soil compatibility
Marketability
Other species of vines
Vitis Labrusca examples: Catawba, Concord
Hybrid
(-) A grape variety created from two different species (e.g., Vitis vinifera × Vitis labrusca).
(-) Typically bred for disease resistance, cold hardiness, or unique flavors.
(-) Example: Vidal Blanc (used in Ice Wine, a hybrid of Ugni Blanc × Seibel).
Crossing
(-) A new grape variety resulting from two parents of the same species (Vitis vinifera × Vitis vinifera).
(-) Happens naturally or through breeding to improve certain characteristics.
(-)Example: Cabernet Sauvignon (Cabernet Franc × Sauvignon Blanc).
Clone
(-) A genetically identical vine created from cuttings of a single parent plant.
(-) Maintains key traits but may show small variations over time due to adaptation.
(-) Example: Pinot Noir clones (Dijon Clone 115, 777, 828)
Mutations
(-) A natural genetic change in a grape variety that can result in a new expression
(-) Can affect color, flavor, yield, and climate adaptability
(-) Example: Pinot Blanc & Pinot Gris are mutations of Pinot Noir
How are grape varieties chosen?
Regional wine law
Climate compatibility
Soil compatibility
Marketability
Parts of the grape vine:
Rootstock
Trunk
Cordons
Shoots/canes
Grape clusters/bunches
Canopy
What are the small green clusters that form from the shoots that develop in the early spring
Embryo Bunches
Vine Training Systems- Two main systems to note
- Head training: Examples such as Gobelet/bush
- Cordon training: Using support for growth
Canopy management
Managing the growth of the
leaves
Irrigation
Making sure the vine has enough water in the growing season
Managing pests, disease, mildew, fungus infections,
etc.:
Fungi/Mold: Botrytis cinerea (can be a good thing!)
Pests: Phylloxera
Managing yield
Making sure the vine is producing the amount of fruit desired
Green harvest
A quality measure of removing or dropping unripe grapes or clusters
Vineyard management
Vineyards need to be managed:
(-) To remain viable and healthy
(-) . Vines need to be managed or trained so they
vine in a particular size and ideal shape to ripen grapes best
(-) Many vine training systems exist to suit different
grape varieties in wine-growing regions
Vineyard slope and sun exposure
Resulting characteristics of finished
wines that are exposed to heat and light at different
times of day.
Vine Cycle
Dormancy
Bud Break
Flowering
Fruit Set
Ripening
- Veraison
- Hangtime
Maturity
Harvest
Pruning
What is mesoclimate
The climate of a particular vineyard
What is microclimate
Refers to the climate in and around a vine canopy, the restricted space including all parts of the vine above the ground
Grapes made for winemaking do better on low fertile soil of rich soils
Low fertile soils - vines should always struggle to produce good fruit
Most of worlds vines are grafted to what type of rootstock and why?
American because American rootstocks from the Native American grapevine species Vitis Riparia that is resistant to Phylloxera
After grafting and planting how long does it take for the vine to produce grapes suitable for harvest
3 years
What is the name of the training system where there is one permanent cane that extends from the trunk, called arms. It grows thick and gnarled over time and fruit bearing shoots will emerge from it each season
Cordon trained
What is the name of the training system that has no permanent cordon and the trunk ends in a knob or head. This system typically doesn’t need a trellis support system. This system usually supported by a stake or nothing at all
Head trained
Head trained Vines are spur pruned or cane pruned
They actually are both
Cordon trained Vines are spur pruned or cane pruned
Spur pruned
One of the most basic forms of cane pruning / head training is
Guyot System
What system requires a vertical trellis on which the canes can be suspended and has one spur and one main two year old cane
The guyot system
What system is an ancient technique common in southern Rhone and southern Italy, where the Vines often unsupported resembles this system, with each years fruiting canes extending from the spur pruned shortened arms atop the trunk. This system is called a bush system in Australia
Gobelet system
What is albarello
The Italian name for gobelet
What is en vaso
The Spanish name for gobelet
What system is one of the simplest spured-pruned / cordon trained systems? This system is the preferred training style for Pinot Noir in Champagne, and is similar to the Guyot system, with a single spur - pruned permenant cordon extending horizontally from the trunk, rather than a two year old cane
Cordon de Royat
What system maybe used for either cane pruned or spur pruned Vines. Also known as a tendone system where the Vines are trained upward and overhead along wooden frames or trees, enabling workers to pass underneath
Vertical Shoot Positioning
What is the Quercus
The scientific name for the oak used in the wine making process
What is Quercus Robur and Quercus Petranea
The scientific names of the French oak used in the winemaking process
What is Quercus Alba
The scientific name of the American White Oak used in winemaking
Warming - Chauffage
Shaping - Cintrage
Toasting - Bousinage
These are the steps to what process
Heating the oak to make the barrels
What is the most important and has the most effect in the barrel heating process
Toasting - Bousinage
What effect does toasting have on he wine
The heavier the toast of the barrel the more vanilla flavor the wine have
What is Colatura
Poor fruit set at flowering
What is Coulure
The dropping of flowers (grapes)
- occurs during the flowering phase, in the spring, wind and rain as well as chemical deficiencies can help keep grapevine flowers from being properly fertilized, causing these flowers to drop from the cluster
Define Viticulture
(-) Factors of production that influence grape growing; those occurring from nature plus manmade decisions in the vineyard that affect wine quality.
4 Common types of viticulture
- Organic
- Biodynamic
- Sustainable
- Dry farming
Organic viticulture
(-) No synthetic chemicals (pesticides, herbicides, fertilizers)
(-) Uses natural treatments and promotes soil health
Biodynamic Viticulture 🌙
(-) Holistic, self-sustaining farming based on lunar and cosmic cycles.
(-) Uses natural composts & herbal preparations (e.g., cow horn manure)
Sustainable Viticulture
(-) Balances environmental, social, and economic factors.
(-) Allows some chemical use but focuses on eco-friendly practices (cover crops, water conservation)
Dry Farming
(-) No irrigation, relying only on natural rainfall
(-) Produces lower yields but more concentrated flavors
(-) Common in regions like Rioja, Napa, and parts of Oregon.
Grape Maturity
(-) Ripeness is a range, one vineyard manager’s definition of ripeness may be different than another’s.
(-) Sugar measurements: Example- Brix
Structure and flavor ripeness
How grapes are picked?
By hand or by machine
Timing of picking - Considerations include:
(-) Weather
(-) Style of wine being made
(-) Producer goals
(-) Regional wine law
(-) Number of vineyard passes for picking
How are the grapes collected?
How does this affect quality?
Collection bin size (large or small)
Smaller bin size is higher quality, larger bin size gets squished
Goût de terroir” or Taste of Earth
(-) Encompasses all of the environmental impacts on a grapevine
(-) Unique characteristics of wine such as
aromas and flavors that distinguish it from all others.
Vinification
Decisions and practices made in the
winery from harvest to when the wine is bottled.
Basic chemistry of wine and how it relates to cause and effect
Malolactic fermentation
(-) A winemaking process that turns malic acid into lactic acid
(-) Softens the wine’s acidity and gives it a smoother mouthfeel.
(-) Often employed when making white wines, especially Chardonnay, imparting rich, buttery aromas and flavors.
acids in wine
sugars in wine
Factors in Decision Making for wine
What is the goal of the winery?
What style of wine will be produced?
What will the price point of the wine be?
Are there regional wine laws the winery must adhere
to?
Sustainability
Sugar + Yeast
Alcohol, CO2, Heat, Aromas, Flavors
Saccharomyces cerevisiae
Species of yeast for wine fermentation
Red Winemaking Steps
(-) Harvest
(-) Crush
(-) Destem or whole bunch
(-) Skins and seeds macerated with juice (must)
(-) Fermentation
(-) Press juice from skins
(-) Aging
(-) Fining/Filtration
(-) Bottling/Packaging
White Winemaking Steps
(-) Harvest
(-) Sort
(-) Destem
(-) Crush
(-) Press (from skins is a must), Skin contact
(-) Fermentation
(-) Fining/Filtering
(-) Bottling/Packaging
Rose Winemaking Steps
(-) Harvest
(-) Destem or whole bunch
(-) Crush
(-) Press (from skins is a must), Skin contact limited
(-) Fermentation
(-) Aging
(-) Fining/Filtration
(-) Bottling/Packaging
Aging types
(-) Can be on the lees or without.
(-) Can be in concrete, stainless steel, or oak.
Type of vessel
Wood
Stainless steel
Concrete
Types of Oak
Different types of oak impart unique flavors depending on the place of origin and climate in which the oak trees were grown
(–) American Oak Often has bold, more intense flavors of vanilla, baking spices, dill, and coconut
(–) French Oak Often subtler aromas of vanilla, toast, and spice
(-) Other Types of Oak Slavonian (from northeastern Croatia), Hungarian
Identification of other types of woods used for barrels
Acacia, cherry, and chestnut.
Barrel Sizes
Barrique = 225 liters
Puncheon = 300 liters
Demi-muid = 600 liters
Foudre/Botti = 1,000+ liters
Grape must
Must is unfermented grape juice. Depending on
the climate, grape must may require adjustment to create balance in the juice and—consequently—the finished wine
Chaptalization
The addition of sugar to must to increase the final
alcohol content of the wine
Acidification
The addition of tartaric acid to increase the acidity of the must to achieve improved balance in the resulting wine
Lees
(-) A winemaking decision to leave white and sparkling wines in contact with the yeasts that produced the fermentation. Over time autolysis occurs
(-) Lees contact is often used in cool-climate growing regions for the purpose of deriving more expressive aromas and flavors from the grape varieties that are rather subtle in these respects.
Autolysis
This is when yeast cells die and release flavor
components into the wine, giving additional richness, creaminess, and texture.
Carbonic maceration
(-) Tanks filled with whole berries are blanketed under CO2 gas
(-) Grapes begin to ferment from the inside (intracellular fermentation). Berries at the bottom of the tank are crushed and ferment normally
(-) Unique aromas and flavors are produced. This technique is historically associated most closely with the Beaujolais region of Burgundy, France.
Skin contact and its effect on color
(-) Red Wines: Extended skin contact extracts anthocyanins (color pigments), leading to deeper hues
(-) White Wines: Traditional white wines have minimal skin contact, resulting in pale colors.
(-) Orange wines: extended skin contact extracts pigments and phenolics, creating golden to amber hues
(-) Rosé Wines: Achieved through limited skin maceration (a few hours to a couple of days), resulting in pale pink to deep salmon hues.
Skin contact and its effect on extraction
(-) Longer skin contact increases tannin levels, especially in red and orange wines.
(-) Phenolic compounds contribute to bitterness, structure, and aging potential.
(-) Enhances aromatic intensity, extracting compounds responsible for floral, fruity, and spicy notes.
(-) Short skin contact results in softer, lighter-bodied wines, while longer contact creates structured, age-worthy wines
Skin contact and its effect pH and texture
(-) More skin contact = fuller body & richer texture due to the extraction of tannins, polysaccharides, and phenolics.
(-) White wines with skin contact (orange wines) have a grippy, tannic mouthfeel, similar to reds.
(-) Shorter maceration results in lighter, silkier textures, commonly seen in crisp white and rosé wines
Bâttonage and its effect on weight, flavor, and texture.
(-) Increases richness and fullness by releasing mannoproteins and polysaccharides.
(-) Creates a creamier, rounder mouthfeel, making wines feel more substantial.
(-) Enhances nutty, toasty, brioche-like notes
(-) Softens acidity, complementing oak or malolactic influence
(-) Extends the finish and integrates oak influence for a more structured palate.
Whole-cluster fermentation
(-) The entire grape cluster, including stems, is fermented without destemming.
(-) Increased tannins from stems, adding structure and grip.
(-) Enhanced aromatics (floral, herbal, spicy notes like pepper or green tea).
(-) Lower acidity perception, as stems can absorb some acidity.
(-) Carbonic maceration potential, leading to brighter, fruitier flavors (especially in Beaujolais).
(-) Common in: Pinot Noir (Burgundy), Syrah (Northern Rhône), Gamay (Beaujolais Cru).
Stem inclusion fermentation
(-) A portion of stems (not the entire cluster) is added back into fermentation.
(-) Balances tannin structure without overpowering the fruit
(-) Adds complexity—mild herbal, savory, and earthy notes.
(-) Common in: Burgundy Pinot Noir, Rhône Syrah, some high-end Cabernets.
Whole berry fermentation
(-) Destemmed grapes are fermented with intact berries, avoiding excessive crushing.
(-) Gentler tannins and a smoother texture compared to whole-cluster
(-) Promotes semi-carbonic maceration, leading to brighter, fruitier flavors
(-) Reduces green/stemmy flavors, emphasizing pure fruit expression
(-) Common in: California Pinot Noir, Zinfandel, and some Merlot-based wines.
Differences between reductive and
oxidative winemaking
(-) Reductive Winemaking 🍋🔬 – Minimizes oxygen exposure (stainless steel, inert gases), preserving fresh fruit flavors, high acidity, and crisp texture; can develop flinty, struck-match notes.
(-) Oxidative Winemaking 🍷🛢️ – Controlled oxygen exposure (barrels, amphorae) creates richer textures, nutty/honeyed aromatics, and softer acidity; used in aged whites and some traditional styles.
(-) Key Difference: Reductive = fresh, bright, crisp vs. Oxidative = complex, round, aged-friendly
Temperature control and why it’s important for
different color wines and styles.
(-) White & Rosé Wines ❄️ – Cool fermentation (10-15°C / 50-59°F) preserves fresh fruit, floral aromatics, and crisp acidity; used for Sauvignon Blanc, Riesling, and Rosé to maintain vibrancy.
(-) Red Wines 🍷 – Warmer fermentation (22-32°C / 72-90°F) enhances color extraction, tannin structure, and complexity; essential for Cabernet Sauvignon, Syrah, and Pinot Noir.
(-) Sparkling & Aromatic Wines 🥂 – Very cool fermentation (8-12°C / 46-54°F) helps retain delicate floral, citrus, and fresh fruit notes, crucial for Champagne and Muscat-based wines.
Oxygen management and its impact of final style of
wine produced.
(-) Low Oxygen Exposure (Reductive) 🍋🔬 – Preserves fresh fruit, bright acidity, and crisp texture; common in stainless steel-aged whites like Sauvignon Blanc and Riesling.
(-) Moderate Oxygen Exposure (Balanced) 🍷🛢️ – Softens tannins, enhances complexity, and adds subtle toasty or nutty notes; seen in oak-aged Chardonnay, Bordeaux, and Rioja.
(-) High Oxygen Exposure (Oxidative) 🌰🍂 – Develops deep, nutty, and dried fruit characteristics; used in Sherry, Vin Jaune, and some Orange wines.
Extraction explained through the use of punch downs, pump overs, maceration times, and fermentation temperature.
Clarification and the difference between fining and
filtration.
Fining - Utilized to clarify the wine for attractiveness.
Filtration - The wine is passed through a series of filters to extract yeasts and other microbes, providing stability and assuring that the wine does not re-ferment
Cold stabilization
A process that causes tartrate crystals to precipitate out of the wine at a very low temperature (25ºF)
Examples of fining agents
(-) Bentonite
(-) Chitosan
(-) Kieselsol
(-) Isinglass
(-) Gelatin
Sulphur additions and the difference between free and bound compounds
Containers
Bottles
Kegs
Boxed wine
Closures
Cork
Composites
Screw cap (Stelvin)
Glass top (Vinolok)
