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Advanced Somm CMS > Viniculture and Viticulture > Flashcards

Viniculture and Viticulture Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Phomopsis viticola is a simlar (but separate fungus) disease to what?

A

Eutypa Dieback

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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

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3
Q

What is Bordeaux Mixture? When was it developed?

A

CuSO4 + H2O + Lime
- 1885

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4
Q

Symptomatically, what diseases are like viruses?

A

Phytoplasma

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5
Q

What fungul diseases affect vineyards?

A

Powdery Mildew
Downy Mildew
Eutypa Dieback
Esca
Black rot
Bunch rot

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6
Q

In what order do these occur: harvest, fruit set, budbreak, veraison, flowering?

A

Budbreak, flowering, fruit set, veraison, harvest

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7
Q

What is a VSP trellising system?

A

Vertical Shoot Positioning - may be used for either cane- or spur-pruned vines

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8
Q

What is soutirage?

A

Racking

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9
Q

What is a chapeau?

A

Cap

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10
Q

What virus diseases are affecting vineyards?

A

Leafroll
Fanleaf Degeneration
Rugose wood complex

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11
Q

What is pigeage?

A

Punching down

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12
Q

What low temperature will not allow yeast to work? What high temperature kills most yeast?

A
  • 50ºF
  • 113ºF
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13
Q

What bacterial diseases affect vineyards?

A

Pierce’s Disease
Crown gall
Bacterial Blight

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14
Q

What are MOG and “jacks”?

A
  • MOG = Material Other than Grapes
  • Jacks = stem pieces left in grapes
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15
Q

Vines prefer what temperature range? What is the ideal temperature?

A

Prefer - 50-68ºF

Ideal - 57ºF

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16
Q

What remontage?

A

Pump over

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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

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18
Q

Where is the Tendone trellising system commonly used? What is it called there?

A
  • Italy - Pergola
  • Portugal - Enfrocado
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19
Q

What disease is responsible for as much as 60% of the world’s grape production losses?

A

Leafroll virus

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20
Q

What are the four broad categories of vine disease?

A

Fungal
Viral
Bacterial
Phytoplasma

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21
Q

What does “san soufre” indicate?

A

“Without sulfur”

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22
Q

How long does flowering occur? What is occuring during flowering?

A

10 days
- Self-polinating - begins the process of fertilization

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23
Q

What are the vulnerabilities during flowering?

A

Cold, frost, and wind

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24
Q

What temperatures do red and white grapes prefer to ripen successfully?

A

Red ~ 70ºF

White ~ 66ºF

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25
Q

What is délestage?

A

The wine is racked into a separate vessel, emptying the one with the cap, and then pumped back over the cap

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26
Q

Viticulture is restricted to what temperate bands of latitudes?

A

30º-50º

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27
Q

What trellising system is preferred for Pinot Noir in Champagne?

A

Cordon de Royat

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28
Q

How long is traditional Nebbiolo post-ferment macerated?

A

at least a month

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29
Q

What is the species of American white oak? Traditionally is it split or sawn? Kiln or air dried?

A

Quercus alba
Sawn - it is less porous, no fear of leakage
Kiln dried - although many American coopers are using air-drying techniques

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30
Q

What are the ranges for the California Heat Summation Index?

A

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)

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31
Q

When does budbreak generally occur in the North and South hemispheres? What average temp is required? What is the vulnerability?

A

North - March/April
South - Sept/Oct
As the mean air temp surpasses 50ºF
Vulnerability - frost

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32
Q

What is a “nepovirus”? Which nepovirus is a concern today?

A

A nepovirus is a virus spread by soil nematodes feeding on infected roots
Fanleaf Degeneration

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33
Q

When do the vines start bleeding water sap from the pruned canes?

A

February (N Hemi) or August (S Hemi)

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34
Q

What is collage?

A

Fining

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35
Q

What are anthocyannins?

A

Color compounds

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36
Q

Why are off-dry and sweet whites often filtered?

A

The sugar can lead to unexpected refermentation in the bottle

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37
Q

When does flowering occur?

A

6-13 weeks after initial budbreak (Depends on the climate)

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38
Q

What are the 3 stages of barrel making?

A

Chauffage (warming)
Cintrage (shaping)
Bousinage (toasting)

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39
Q

T o F - A grape cluster is the effect of a single fertilization during flowering.

A

False - each grape is the product of individual fertilization

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40
Q

Describe the Cordon de Royat system?

A

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

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41
Q

What is the most common bunch rot?

A

Botrytis bunch rot

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42
Q

What is “grapevine yellows”?

A

Another name for phytoplasma diseases

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43
Q

What is microbullage?

A

micro-oxygenation

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44
Q

What are the treatments for Downy Mildew?

A

Bordeaux Mixture

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45
Q

When does veraison generally occur? What is happening in the vine?

A

August (N)/February (S)
- Sugars are moved from the leaf system to the fruit

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46
Q

What is “sulfites” vs “sulfides”?

A

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

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47
Q

When do the sugars move from the leaf system to the grapes?

A

During veraison

48
Q

What flavor compounds/esters are added to wine via oak? When does this cease?

A

Lactones & phenolic aldehydes (vanillin)
- 4th-6th year of use

49
Q

What volatile compounds are produced during alcohol fermentation?

A

-Acetaldehydes
-Ethyl acetate
-Fusel oils
(These trace compounds remain in the final wine and influence its aroma and character)

50
Q

What gets more sunshine a warm or cool climate? Does cloud cover greatly impact photosynthesis?

A

Cool climate
- It does not greatly impact the transmission of light for the purpose of photosynthesis

51
Q

Why is SO2 added to must (both before fermentation or during fermentation)?

A

To prevent oxidation, bacterial contamination, and ensure rapid fermentation

52
Q

What percentage of the grape embryos are generally fertilized during flowering? What happens to the remaining embryos?

A

~30% are fertilized
- The remaining embryo berries “shatter”, falling from the cluste

53
Q

Why is Nitrogen important in winemaking?

A

Yeast require it to work

54
Q

How many inches of rain are required for viticulture?

A

20-30” annually

55
Q

When do canes lignify? What is occurring? Why?

A

During veraison
They accumulate carbohydrates
To sustain the plant through winter

56
Q

When will fertilizer generally be added to the vineyard?

A

During the fall, after harvest

57
Q

Describe these: macroclimate, mesoclimate, and microclimate.

A

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
Q

Who developed the Guyot system? When?

A

James Guyot in 1860

59
Q

Describe the Guyot- and the Guyot Double system.

A

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
Q

What conditions are required for Botrytis bunch rot to germinate?

A

Warm weather and at least 90% humidity

61
Q

What is the last link in the chain during fermentation of intermediate compounds between sugar and alcohol?

A

Acetaldehydes

62
Q

What is generally responsible for vintage variation?

A

Weather, which is the daily manifestation of climate

63
Q

When was oak first used for wine?

A

Ancient Rome, as early as 8th c.

64
Q

What terms are used for different pressed juice?

A

Vin de goutte - free run, high quality
Vin de presse - coarser, tannic press wine

65
Q

What two parts are a wine separated into during reverse osmosis?

A

Permeate - water & ethanol - distilled to proper level before being recombined

Retentate - Aromatic compounds

66
Q

What age do the vine yields start to decline? When does it become uneconomical?

A

Start to decline after 20 years
- Uneconomical after 50 years

67
Q

What is the only Phytoplasma disease effecting vineyards? Where and when was it first discovered?

A

Favascence Dorée
- Armagnac - 1949

68
Q

What is the malevolent form of Botrytis?

A

“Grey rot”

69
Q

What are the synonyms for the Gobelet system in Italy, Spain, and Australia?

A

Italy - Albarello
Spain - En vaso
Australia - “bush vines”

70
Q

What is photosynthesis?

A

The process in which plants convert CO2 into organic compounds, including sugars

71
Q

What 3 fungal diseases are native to North America?

A

Powdery Mildew
Downy Mildew
Black Rot

72
Q

What is the minimum amount of sunshine to support viticulture?

A

1,300 hours

73
Q

What wines in the EU may produce blended rosé?

A

Champagne
- Wines below the PGI level

74
Q

What is the simplest spur-pruned/cordon-trained system?

A

Cordon de Royat

75
Q

How did Black rot spread to Europe?

A

It spread with the importation of phylloxera-resistant rootstock in the late 1800s

76
Q

When did Phylloxera invade the Southern Rhone?

A

Early 1860s

77
Q

What are commonly used fining agents?

A

Bentonite (clay)
Isinglass (a material from a sturgeon bladder)
Gelatine
Egg white
Casein

78
Q

What is débourbage?

A

Settling of the must

79
Q

What temperature is needed for cold stabalization?

A

~25ºF

80
Q

When was de-alcoholization relegalized in the EU? What is the maximum adjustment allowed?

A

2009
- Max 2% ABV adjustment

81
Q

What is Crown Gall also known as?

A

Black Knot

82
Q

Give 4 examples of canopy management

A

Winter pruning
Leaf removal
Shoot positioning
Trellising system

83
Q

When do you generally harvest a first crop from young vines? When are they considered mature? When does the root system grow to maturity?

A

First crop - 3rd year
Mature - 6th year - shoot growth/yields stabalize
Root system - 10th year

84
Q

The Geneva system is closely related to what system? Describe them.

A

Lyre system - spur-pruned/cordon-trained
- Cordons extend outward from the trunk in a flat “U” shape, creating a divided canopy

85
Q

What is the saignée method?

A

“bleeding”
Producing rosé as a byproduct of red wine
Pink juice is down from a vessel to concentrate the must

86
Q

What is the species of French oak? Traditionally is it sawn or split? Air or kiln dried?

A

Quercus robur
Split - prevents leakage in final barrel
Air dried

87
Q

What happens during veraison?

A

The grapes soften and change color- turning from green to red-black or yellow-green and acidity decreases

88
Q

What is vendange?

A

Harvest

89
Q

What is the idea of physiological ripeness?

A

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
Q

What is the difference between climate and weather?

A

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
Q

How are degree days calculated?

A

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
Q

Describe water stress.

A

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
Q

What is aspect?

A

The degree and direction of the slope

94
Q

What are the two methods to propagate vines?

A

clonal selection or mass selection (selection massale)

95
Q

Once grafted and planted, how long until the vine will produce a crop of grapes suitable for harvest?

A

3 years

96
Q

What does vine training include?

A

Pruning, shaping and trellising

97
Q

What is the difference between head-trained and cordon-trained vines?

A
  • 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
Q

Most vines can be classified as one of two training methods. What are they?

A

Head trained and cordon trained

99
Q

What are the two main pruning methods?

A

Spur pruned (head or cordon trained)
Can pruned (head trained)

100
Q

What is the most basic form of cane-pruning/head-training?

A

Guyot system

101
Q

What is the most basic form of spur-pruning/head-training?

A

Gobelet system

102
Q

What is the most basic form of spur-pruned/cordon-training?

A

Cordon de Royat

103
Q

What is VSP?

A

Vertical Shot Positioning

104
Q

Name four fungal diseases.

A

Powdery Mildew (Oidium)
Downy Mildew (Peronspora)
Eutypa Dieback (Dead arm)
Esca (Black Mildew)
Black Rot
Bunch Rot

105
Q

Name three bacterial diseases

A

Pierce’s Disease
Crown Gall
Bacterial Blight

106
Q

Name three viral diseases

A

Leafroll virus
Fanleaf degeneration
Rugose Wood Complex

107
Q

Name a phytoplasma disease

A

Flavescence Doree

108
Q

What is IPM?

A

Integrated Pest Management

109
Q

What is LIVE?

A

Low Input Viticulture and Enology

110
Q

What is OSCW?

A

Oregon Sustainable Certified Wine

111
Q

What is CCSW?

A

California Certified Sustainable Winegrowing

112
Q

Who introduced the idea of biodynamics?

A

Rudolf Steiner (Austrian) in 1924

113
Q

Without accounting for temperature control, what size vessels ferment quicker and which ferment slower?

A

Small vessels provoke slow, cool fermentations and large vessels lead to short, hot fermentations

114
Q

What is the benefit of hot fermentation for red wines?

A

It increases extraction of color, tannin, and flavor compounds.

115
Q

What two acids can be added for acidification? Which is preferred?

A

Tartaric acid and Malic acid

Tartaric, added prior to fermentation, is prefered

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