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Viti n Vini - Brainscape 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 bacterium causes Bacterial Blight?

A

Xanthomonas ampelina

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6
Q

Where does Esca thrive? What are the treatments available? How is it spread?

A
  • Warm climates, but it exists worldwide
  • No known control or cure
  • Rain, wind, or pruning shears
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7
Q

What fungul diseases affect vineyards?

A
  • Powdery Mildew
  • Downy Mildew
  • Eutypa Dieback
  • Esca
  • Black rot
  • Bunch rot
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8
Q

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

A

Budbreak, flowering, fruit set, veraison, harvest

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9
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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10
Q

What is soutirage?

A

Racking

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11
Q

What are the symptom of Black knot?

A

(Crown gall)
Vines develop tumors (galls) on its trunk, which girdle or strangle the vine, withering or killin the portion of the vine above

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12
Q

What is a chapeau?

A

Cap

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13
Q

What virus diseases are affecting vineyards?

A

Leafroll & Fanleaf Degeneration

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14
Q

What is pigeage?

A

Punching down

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15
Q

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

A
  • 50ºF

- 113ºF

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16
Q

What bacterial diseases affect vineyards?

A
  • Pierce’s Disease
  • Crown gall
  • Bacterial Blight
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17
Q

What are MOG and “jacks”?

A
  • MOG = Material Other than Grapes

- Jacks = stem pieces left in grapes

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18
Q

What is first visiable as “oil” spots on leaves and later results as what?

A
  • Downy Mildew

- As spores germinate, a white cottony growth develops on the underside of leaves

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19
Q

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

A

Prefer - 50-68ºF

Ideal - 57ºF

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20
Q

What remontage?

A

Pump over

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21
Q

What negative effect does Peronospera have on the vines?

A

(Downy Mildew)

  • It attacks the green portion of the vine, causing the leaves to drop off the vine - limiting it’s ability to photosynthesive
  • The fungus survive the winter on fallen leaves in the soil - the spores reach the vine again w/ the help of rain splatter in the spring
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22
Q

What temperature can red wine fermentations reach? What temperature causes risk? What the risks?

A
  • Red wine ferm.= 90+ºF

- Risk = 95ºF - may cause volatized flavors or stuck fermentations

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23
Q

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

A
  • Italy - Pergola

- Portugal - Enfrocado

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24
Q

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

A

Leafroll virus

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25
Q

What are the four broad categories of vine disease?

A
  • Fungal
  • Viral
  • Bacterial
  • Phytoplasma
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26
Q

What does “san soufre” indicate?

A

“Without sulfur”

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27
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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28
Q

What are the vulnerabilities during flowering?

A

Cold, frost, and wind

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29
Q

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

A

Red ≈ 70ºF

White ≈ 66ºF

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30
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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31
Q

What are the symptoms of Pierce’s Disease? What treatments are available?

A

Symptoms

  • A scourge, rendering vines incapable of producing chlorophyll
  • Kills vines in 1-5 years

No treatments or chemical controls

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32
Q

Viticulture is restricted to what temperate bands of latitudes?

A

30º-50ºF

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33
Q

What trellising system is preferred for Pinot Noir in Champagne?

A

Cordon de Royat

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34
Q

How long is traditional Nebbiolo post-ferment macerated?

A

at least a month

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35
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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36
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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37
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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38
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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39
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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40
Q

What is collage?

A

Fining

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41
Q

What are the symptoms of Bacterial Blight? What are the treatments?

A 
Symptoms
-Often kills young vines
-Shoots develop dark bronw streaks early spring
-Eventually wither & die
Treatments
-Hot water treatments
-Copper sprays, like Bordeaux mixture
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42
Q

What are anthocyannins?

A

Color compounds

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43
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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44
Q

When does flowering occur?

A

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

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45
Q

What is acetic acid?

A
  • Acetic acid reacts with ethyl acetate (a culprit of VA)
  • A small amount is converted from acetaldehydes
  • Excessive amounts can be produced by acetobacter (the group of bacteria responsible for turning wine into vinegar in the presence of oxygen)
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46
Q

What are the 3 stages of barrel making?

A
  • Chauffage (warming)
  • Cintrage (shaping)
  • Bousinage (toasting)
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47
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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48
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
49
Q

What plants are glassy-winged sharpshooters commonly found near:? Where is Pierce’s Disease common?

A
  • Citrus orchards & Oleander plants

- Southern US and Mexico, but moving northward in California

50
Q

What is Powdery Mildew known as in the anamorph stage?

A

Oidium tuckerii

51
Q

What are the symptoms of Black rot? What treatment(s) are available?

A

Symptoms
-Originates as a black spot on the vine’s shoots, leaves and berries
-Yield reduction can be disastrous, if left unchecked
Treatment
-Can be controlled with fungicide sprays

52
Q

What is the most common bunch rot?

A

Botrytis bunch rot

53
Q

What is “grapevine yellows”?

A

Another name for phytoplasma diseases

54
Q

What is microbullage?

A

micro-oxygenation

55
Q

What are the treatments for Downy Mildew?

A

Bordeaux Mixture

56
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

57
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
58
Q

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

A

During veraison

59
Q

What are the symptoms of Flavascence Dorée?

A 
Initially:
-Delays budbreak
-Slows shoot growth
Eventually:
-Causes bunches to fall off the vine and berries to shrivel 
-Discolor leaves
-Pustoles and cracks to form
-May kill young vines
60
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

61
Q

What are the symptoms of Esca in young vines?

A

(Black Measles)

  • Weakens growth
  • Affects berry development
  • Discolor leaves
  • In hot weather, it may suddenly die
62
Q

What is the scientific name and common synonym for Eutypa Dieback?

A
  • Eutypa lata

- “Dead Arm”

63
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)

64
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

65
Q

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

A

To prevent oxidation, bacterial contamination, and ensure rapid fermentation

66
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 cluster

67
Q

Why is Nitrogen important in winemaking?

A

Yeast require it to work

68
Q

How many inches of rain are required for viticulture?

A

20-30” annually

69
Q

When do canes lignify? What is occurring? Why?

A
  • During veraison
  • They accumulate carbohydrates
  • To sustain the plant through winter
70
Q

When will fertilizer generally be added to the vineyard?

A

During the fall, after harvest

71
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
72
Q

Who developed the Guyot system? When?

A

James Guyot in 1860

73
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

74
Q

What is the simplest form of spur-training/head-training?

A

Gobelet system

75
Q

What climate does Crown Gall thrive in? Why?

A
  • Cold climates - it systematically lives inside the grapevine
  • During winter freezes, the trunk may rupture - causing the bacterium to invade the outer trunk, rapidly multiplying and fomenting the onset of the disease
76
Q

What conditions are required for Botrytis bunch rot to germinate?

A

Warm weather and at least 90% humidity

77
Q

What are the symptoms of Fanleaf Degeneration?

A
  • Severely curtail yields
  • Deforms shoot growth
  • Poor fruit set and shot (seedless) berries
  • Infected leaves are malformed:
  • -Resembling fans in appearance
  • -Forming yellow bands around the veins
  • The productive lifespan and winter durability are diminished
78
Q

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

A

Acetaldehydes

79
Q

How is Crown gall spread?

A

Through propagation of bacteria-infected budwood

80
Q

What is generally responsible for vintage variation?

A

Weather, which is the daily manifestation of climate

81
Q

How is Leafrool transmitted? What are the treatment(s)?

A

Spread by:

  • Propagation of infected vines
  • Insect vectors; i.e. mealy bugs

Currently incurable - infected vines are not always removed

82
Q

When was oak first used for wine?

A

Ancient Rome, as early as 8th c.

83
Q

Describe the Gobelet system.

A
  • An ancient technique common in the S. Rhone and S. Italy
  • The vine, often unsupported, resembles a goblet, with each year’s fruiting canes extending from the spur-pruned, shortened arms atop the trunk
84
Q

How is Eutypa Dieback transmitted? Where is it common? Why is it difficult to control?

A
  • Spores are carried by rain and enter the vine through pruning winds
  • Difficult to control as it affects a wide number of plants
  • Common in Mediterranean climates
85
Q

What is Daktulosphaira vitifolia? What was it originally called?

A
  • Phylloxera

- Phylloxera vastatrix

86
Q

Describe the effect of Botrytis cinerea.

A
  • The fungus will break down the skin of berries and allow other yeasts and bacter to rot the grape
  • It spreads quickly through the vineyard
  • However, if it invades healthy white grapes under favorable conditions, it will results in the “noble rot”
87
Q

What terms are used for different pressed juice?

A

Vin de goutte - free run, high quality

Vin de presse - coarser, tannic press wine

88
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

89
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

90
Q

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

A
  • Favascence Dorée

- Armagnac - 1949

91
Q

What is the malevolent form of Botrytis?

A

“Grey rot”

92
Q

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

A
  • Italy - Albarello
  • Spain - En vaso
  • Australia - “bush vines”
93
Q

What are the symptoms of Esca in older vines?

A

(Black Measles)

  • It affects the wood, causing the interior of the trunk and arms to soften and rot from the inside
  • A condition that led ancient Romans to use Esca - infected tree trunks as firewood, as its spongy interior caught fire quickly
94
Q

What is photosynthesis?

A

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

95
Q

What 3 fungal diseases are native to North America?

A
  • Powdery Mildew
  • Downy Mildew
  • Black Rot
96
Q

What is the minimum amount of sunshine to support viticulture?

A

1,300 hours

97
Q

What causes leafroll disease? What are the symptoms?

A

-Caused by a complex of 9 different viruses
Symptoms
-Leaves display radiant shades (red to gold) in autum
-Downward curling of leaves
-Reduced yields
-Delayed ripening

98
Q

What wines in the EU may produce blended rosé?

A
  • Champagne

- Wines below the PGI level

99
Q

How is Falvascence Dorée spread? What are the treatment(s)?

A

-Propagation of infected vines
-Leafhopper insects
No cure exists - although insecticides may be used to control the leafhopper population and slow its spread

100
Q

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

A

Cordon de Royat

101
Q

How did Black rot spread to Europe?

A

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

102
Q

When did Phylloxera invade the Southern Rhone?

A

Early 1860s

103
Q

What are commonly used fining agents?

A
  • Bentonite (clay)
  • Isinglass (a material from a sturgeon bladder)
  • Gelatine
  • Egg white
  • Casein
104
Q

What is débourbage?

A

Settling of the must

105
Q

What is Uncinula necator? When was it first recorded?

A
  • Powdery Mildew (Oidium)

- 1847

106
Q

What are the symptoms of Eutype Dieback?

A
  • Stunted shoot growth as the fungus releases toxins
  • Eventually the infected cane may die - hence “dead arm”
  • Drastic effect on yield - does not devalue the quality of the fruit
107
Q

What are the symptoms of Powdery Mildew? What are the treatment(s)?

A
  • Inhibits bunch development & ripening
  • If infected prior to flowering - yields are reduced
  • Infection after fruit set - fruit will struggle to achieve veraison and full size
  • Treatments - application of sulfur and other fungicides
108
Q

What temperature is needed for cold stabalization?

A

≈25ºF

109
Q

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

A
  • 2009

- Max 2% ABV adjustment

110
Q

What is Crown Gall also known as? What bacterium causes it?

A
  • Black Knot

- Agrobacterium tumefaciens

111
Q

Black rot is caused by what fungus?

A

Guignardia bidwell

112
Q

Give 4 examples of canopy management.

A
  • Winter pruning
  • Leaf removal
  • Shoot positioning
  • Trellising system
113
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
114
Q

Pierce’s Disease is caused by what bacterium? What is it commonly transmitted by?

A
  • Xylella fastdiosa

- The glassy-winged sharpshooter - a leaf hopper

115
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

116
Q

What causes markings on grapes, leaves and shoots with dusty white growth?

A

Powdery Mildew

117
Q

What is Downy Mildew also known as? When did it spread through Europe?

A
  • Peronospera (Plasmopara viticola)

- 1880s

118
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
119
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

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