Viniculture and Viticulture Flashcards
1
Q
Phomopsis viticola is a simlar (but separate fungus) disease to what?
A
Eutypa Dieback
2
Q
What is Esca commonly known as? What is unique about this fungus?
A
- Black Measles
- This is a result of a complex of fungi, rather than a single organism
3
Q
What is Bordeaux Mixture? When was it developed?
A
- CuSO4 + H2O + Lime
- 1885
4
Q
Symptomatically, what diseases are like viruses?
A
Phytoplasma
5
Q
What fungul diseases affect vineyards?
A
- Powdery Mildew
- Downy Mildew
- Eutypa Dieback
- Esca
- Black rot
- Bunch rot
6
Q
In what order do these occur: harvest, fruit set, budbreak, veraison, flowering?
A
Budbreak, flowering, fruit set, veraison, harvest
7
Q
What is a VSP trellising system?
A
Vertical Shoot Positioning - may be used for either cane- or spur-pruned vines
8
Q
What is soutirage?
A
Racking
9
Q
What is a chapeau?
A
Cap
10
Q
What virus diseases are affecting vineyards?
A
Leafroll
Fanleaf Degeneration
Rugose wood complex
11
Q
What is pigeage?
A
Punching down
12
Q
What low temperature will not allow yeast to work? What high temperature kills most yeast?
A
- 50ºF
- 113ºF
13
Q
What bacterial diseases affect vineyards?
A
- Pierce’s Disease
- Crown gall
- Bacterial Blight
14
Q
What are MOG and “jacks”?
A
- MOG = Material Other than Grapes
- Jacks = stem pieces left in grapes
15
Q
Vines prefer what temperature range? What is the ideal temperature?
A
Prefer - 50-68ºF
Ideal - 57ºF
16
Q
What remontage?
A
Pump over
17
Q
What temperature can red wine fermentations reach? What temperature causes risk? What are the risks?
A
- Red wine ferm.= 90+ºF
- Risk = 95ºF - may cause volatized flavors or stuck fermentations
18
Q
Where is the Tendone trellising system commonly used? What is it called there?
A
- Italy - Pergola
- Portugal - Enfrocado
19
Q
What disease is responsible for as much as 60% of the world’s grape production losses?
A
Leafroll virus
20
Q
What are the four broad categories of vine disease?
A
- Fungal
- Viral
- Bacterial
- Phytoplasma
21
Q
What does “san soufre” indicate?
A
“Without sulfur”
22
Q
How long does flowering occur? What is occuring during flowering?
A
- 10 days
- Self-polinating - begins the process of fertilization
23
Q
What are the vulnerabilities during flowering?
A
Cold, frost, and wind
24
Q
What temperatures do red and white grapes prefer to ripen successfully?
A
Red ~ 70ºF
White ~ 66ºF
25
What is délestage?
The wine is racked into a separate vessel, emptying the one with the cap, and then pumped back over the cap
26
Viticulture is restricted to what temperate bands of latitudes?
30º-50º
27
What trellising system is preferred for Pinot Noir in Champagne?
Cordon de Royat
28
How long is traditional Nebbiolo post-ferment macerated?
at least a month
29
What is the species of American white oak? Traditionally is it split or sawn? Kiln or air dried?
- Quercus alba
- Sawn - it is less porous, no fear of leakage
- Kiln dried - although many American coopers are using air-drying techniques
30
What are the ranges for the California Heat Summation Index?
- Region I: 2,500°days F (>1,371°days C)
- Region II: 2,500-3,000°days F (1,372-1,649°days C)
- Region III: 3,000-3,500°days F (1,650-1,927°days C)
- Region IV: 3,500-4,000°days F (1,928-2,204°days C)
- Region V: <2,205°days C)
31
When does budbreak generally occur in the North and South hemispheres? What average temp is required? What is the vulnerability?
- North - March/April
- South - Sept/Oct
- As the mean air temp surpasses 50ºF
- Vulnerability - frost
32
What is a "nepovirus"? Which nepovirus is a concern today?
- A nepovirus is a virus spread by soil nematodes feeding on infected roots
- Fanleaf Degeneration
33
When do the vines start bleeding water sap from the pruned canes?
February (N Hemi) or August (S Hemi)
34
What is collage?
Fining
35
What are anthocyannins?
Color compounds
36
Why are off-dry and sweet whites often filtered?
The sugar can lead to unexpected refermentation in the bottle
37
When does flowering occur?
6-13 weeks after initial budbreak (Depends on the climate)
38
What are the 3 stages of barrel making?
- Chauffage (warming)
- Cintrage (shaping)
- Bousinage (toasting)
39
T o F - A grape cluster is the effect of a single fertilization during flowering.
False - each grape is the product of individual fertilization
40
Describe the Cordon de Royat system?
- Spur-pruned/cordon-trained
- Similar to Guyot system w/a single-spur pruned cordon extending horizontally from the trunk, rather than a 2 year old can
41
What is the most common bunch rot?
Botrytis bunch rot
42
What is "grapevine yellows"?
Another name for phytoplasma diseases
43
What is microbullage?
micro-oxygenation
44
What are the treatments for Downy Mildew?
Bordeaux Mixture
45
When does veraison generally occur? What is happening in the vine?
- August (N)/February (S)
| - Sugars are moved from the leaf system to the fruit
46
What is "sulfites" vs "sulfides"?
- SO2 = sulfites
- Sulfides = H2S, mercaptans, and other foul smelling compounds produced under reductive conditions
- H2S levels may also be affected by the addition of SO2
47
When do the sugars move from the leaf system to the grapes?
During veraison
48
What flavor compounds/esters are added to wine via oak? When does this cease?
- Lactones & phenolic aldehydes (vanillin)
| - 4th-6th year of use
49
What volatile compounds are produced during alcohol fermentation?
-Acetaldehydes
-Ethyl acetate
-Fusel oils
(These trace compounds remain in the final wine and influence its aroma and character)
50
What gets more sunshine a warm or cool climate? Does cloud cover greatly impact photosynthesis?
- Cool climate
| - It does not greatly impact the transmission of light for the purpose of photosynthesis
51
Why is SO2 added to must (both before fermentation or during fermentation)?
To prevent oxidation, bacterial contamination, and ensure rapid fermentation
52
What percentage of the grape embryos are generally fertilized during flowering? What happens to the remaining embryos?
- ~30% are fertilized
| - The remaining embryo berries "shatter", falling from the cluster
53
Why is Nitrogen important in winemaking?
Yeast require it to work
54
How many inches of rain are required for viticulture?
20-30" annually
55
When do canes lignify? What is occurring? Why?
- During veraison
- They accumulate carbohydrates
- To sustain the plant through winter
56
When will fertilizer generally be added to the vineyard?
During the fall, after harvest
57
Describe these: macroclimate, mesoclimate, and microclimate.
- Macroclimate - the regional climate
- Mesoclimate - the climate of a particular vineyard
- Microclimate - a climate in and around a single vine canopy; the restricted space including all parts of the vine above the ground
58
Who developed the Guyot system? When?
James Guyot in 1860
59
Describe the Guyot- and the Guyot Double system.
Guyot System - most basic cane-pruning/head-training
- Req's a vertical trallis - for can suspension
- Has on main spur - and one two-year-old cane
Guyot Doulbe System - two main canes extending from opposite sides
60
What conditions are required for Botrytis bunch rot to germinate?
Warm weather and at least 90% humidity
61
What is the last link in the chain during fermentation of intermediate compounds between sugar and alcohol?
Acetaldehydes
62
What is generally responsible for vintage variation?
Weather, which is the daily manifestation of climate
63
When was oak first used for wine?
Ancient Rome, as early as 8th c.
64
What terms are used for different pressed juice?
Vin de goutte - free run, high quality
| Vin de presse - coarser, tannic press wine
65
What two parts are a wine separated into during reverse osmosis?
Permeate - water & ethanol - distilled to proper level before being recombined
Retentate - Aromatic compounds
66
What age do the vine yields start to decline? When does it become uneconomical?
- Start to decline after 20 years
| - Uneconomical after 50 years
67
What is the only Phytoplasma disease effecting vineyards? Where and when was it first discovered?
- Favascence Dorée
| - Armagnac - 1949
68
What is the malevolent form of Botrytis?
"Grey rot"
69
What are the synonyms for the Gobelet system in Italy, Spain, and Australia?
- Italy - Albarello
- Spain - En vaso
- Australia - "bush vines"
70
What is photosynthesis?
The process in which plants convert CO2 into organic compounds, including sugars
71
What 3 fungal diseases are native to North America?
- Powdery Mildew
- Downy Mildew
- Black Rot
72
What is the minimum amount of sunshine to support viticulture?
1,300 hours
73
What wines in the EU may produce blended rosé?
- Champagne
| - Wines below the PGI level
74
What is the simplest spur-pruned/cordon-trained system?
Cordon de Royat
75
How did Black rot spread to Europe?
It spread with the importation of phylloxera-resistant rootstock in the late 1800s
76
When did Phylloxera invade the Southern Rhone?
Early 1860s
77
What are commonly used fining agents?
- Bentonite (clay)
- Isinglass (a material from a sturgeon bladder)
- Gelatine
- Egg white
- Casein
78
What is débourbage?
Settling of the must
79
What temperature is needed for cold stabalization?
~25ºF
80
When was de-alcoholization relegalized in the EU? What is the maximum adjustment allowed?
- 2009
| - Max 2% ABV adjustment
81
What is Crown Gall also known as?
-Black Knot
82
Give 4 examples of canopy management.
- Winter pruning
- Leaf removal
- Shoot positioning
- Trellising system
83
When do you generally harvest a first crop from young vines? When are they considered mature? When does the root system grow to maturity?
- First crop - 3rd year
- Mature - 6th year - shoot growth/yields stabalize
- Root system - 10th year
84
The Geneva system is closely related to what system? Describe them.
- Lyre system - spur-pruned/cordon-trained
| - Cordons extend outward from the trunk in a flat "U" shape, creating a divided canopy
85
What is the saignée method?
- "bleeding"
- Producing rosé as a byproduct of red wine
- Pink juice is down from a vessel to concentrate the must
86
What is the species of French oak? Traditionally is it sawn or split? Air or kiln dried?
- Quercus robur
- Split - prevents leakage in final barrel
- Air dried
87
What happens during veraison?
The grapes soften and change color- turning from green to red-black or yellow-green and acidity decreases
88
What is vendange?
Harvest
89
What is the idea of physiological ripeness?
A concept of ripeness comprising not only must weight and pH, but also the ripening of tannin and other phenolics, the condition of the berry and its pulp, and seed lignification
90
What is the difference between climate and weather?
Climate encompasses expected temperature rainfall, sunshine, wind, and other atmospheric elements, and remains relatively stable from year to year.
Weather is the daily manifestation of climate and is generally responsible for vintage variation.
91
How are degree days calculated?
By multiplying the days in each month of the growing season (defined as April 1 through October 31) by the mean number of days over 50 degrees F for that month. The months' totals are then added together to arrive at the heat summation.
92
Describe water stress.
A condition that promotes smaller berry size and yields but will lead to interrupted ripening and complete shutdown of the vine if the stress is too severe.
93
What is aspect?
The degree and direction of the slope
94
What are the two methods to propagate vines?
clonal selection or mass selection (selection massale)
95
Once grafted and planted, how long until the vine will produce a crop of grapes suitable for harvest?
3 years
96
What does vine training include?
Pruning, shaping and trellising
97
What is the difference between head-trained and cordon-trained vines?
Cordon training- the vine has at least one permanent cane that extends from the trunk and fruit-bearing shoots will emerge from it each season.
Head training- no permanent cordon and the trunk ends in a knob or head.
98
Most vines can be classified as one of two training methods. What are they?
Head trained and cordon trained
99
What are the two main pruning methods?
```
Spur pruned (head or cordon trained)
Can pruned (head trained)
```
100
What is the most basic form of cane-pruning/head-training?
Guyot system
101
What is the most basic form of spur-pruning/head-training?
Gobelet system
102
What is the most basic form of spur-pruned/cordon-training?
Cordon de Royat
103
What is VSP?
Vertical Shot Positioning
104
Name four fungal diseases.
```
Powdery Mildew (Oidium)
Downy Mildew (Peronspora)
Eutypa Dieback (Dead arm)
Esca (Black Mildew)
Black Rot
Bunch Rot
```
105
Name three bacterial diseases.
Pierce's Disease
Crown Gall
Bacterial Blight
106
Name three viral diseases.
Leafroll virus
Fanleaf degeneration
Rugose Wood Complex
107
Name a phytoplasma disease.
Flavescence Doree
108
What is IPM?
Integrated Pest Management
109
What is LIVE?
Low Input Viticulture and Enology
110
What is OSCW?
Oregon Sustainable Certified Wine
111
What is CCSW?
California Certified Sustainable Winegrowing
112
Who introduced the idea of biodynamics?
Rudolf Steiner (Austrian) in 1924
113
Without accounting for temperature control, what size vessels ferment quicker and which ferment slower?
Small vessels provoke slow, cool fermentations and large vessels lead to short, hot fermentations
114
What is the benefit of hot fermentation for red wines?
It increases extraction of color, tannin, and flavor compounds.
115
What two acids can be added for acidification? Which is preferred?
Tartaric acid and Malic acid
| Tartaric, added prior to fermentation, is prefered
