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Viti / Vini Flashcards

Viticulture & Vinification

1
Q

Véraison

A

Onset of ripening; “change of color of the grape berries”;

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2
Q 
In which of the following countries would harvest typically occur between February and May?
USA
Italy
Argentina
Spain
A

Argentina

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3
Q

Cane Training

A

In the winter the fruiting canes are pruned essentially down to their spurs with over 90 percent of the previous year’s growth (“brush”) removed.

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4
Q

Spur Training

A

Opposite of cane training; Individual canes are relatively permanent with only excess buds at the end of the cane being removed.

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5
Q

True/False: Gobelet vines are spur pruned and head trained.

A

True

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6
Q

True/False: Wine regions with a continental climate are typically located near a coastline.

A

False

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7
Q

The metabolism of yeast cells converts sugar to _____________ and ____________.

A

Alcohol; CO2

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8
Q

The technique of grafting Vitis vinifera vines onto American rootstock was developed in response to…?

A

Phylloxera

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9
Q

Effects of Powdery Mildew (Oidium)

A

Off-flavors in the wine; if infected before flowering, yields will be reduced; if infected after flowering, veraison and berry size will be affected;

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10
Q

What condition is caused by a complex of at least nine different viruses, and may be responsible for as much as 60% of the world’s grape production losses?

A

Leafroll Virus

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11
Q

Macroclimate

A

Regional climate

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12
Q

Mesoclimate

A

Climate of a particular vineyard

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13
Q

Microclimate

A

Climate in and round a vine canopy

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14
Q

Place the following seasonal events in the life of the vine in proper order (1 = earliest, 5 = latest).

Fruit set
Véraison
Harvest
Budbreak
Flowering
A

1: Budbreak
2: Flowering
3: Fruit Set
4: Veraison
5: Harvest

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15
Q

Which of the following would NOT be considered an influence on viticulture?

Slope
Soil Type
Aging Vessel
Climate

A

Aging Vessel

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16
Q

Wines from grapes located in warmer regions generally have which of the following attributes, as compared to wines from grapes grown in cooler regions?

Lower acid, higher alcohol
Higher acid, lower alcohol
Lower acid, lower alcohol
Higher acid, higher alcohol

A

Lower acid, higher alcohol

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17
Q

Pierce’s Disease is an example of what type of disease?

A

Bacterial

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18
Q

Alcoholic Fermentation

A

Metabolism of yeast cells converts sugar to alcohol and CO2.

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19
Q

Malolactic Fermentation

A

AKA Secondary Fermentation. Lactic Acid bacteria convert malic acid to lactic acid and CO2.

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20
Q

Ideal climate for powdery mildew

A

Humid but dry

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21
Q

Cold Stabilization

A

A process that causes tartrate crystals to precipitate out of the wine at a temperature of approx 25F (-4C)

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22
Q

Secondary Fermentation

A

AKA Malolactic Fermentation. Lactic Acid bacteria convert malic acid to lactic acid and CO2.

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23
Q

Downy Mildew prefers which climates?

A

Wet.

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24
Q

Effects of Eutypa Dieback (Dead Arm)

A

Stunted shoot growth; Canes may eventually die; Yield greatly reduced

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25
Q

Effects of Esca (Black Measles)

A

Weakens growth; Affects berry development; Discolors leaves; Vine may suddenly die in hot weather.

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26
Q

What temperature climates does Esca thrive in?

A

Warmer

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27
Q

What temperature climates does Esca thrive in?

A

Warmer

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28
Q

What type of disease is Powdery Mildew (Oidium)?

A

Fungal

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29
Q

What type of disease is Downy Mildew (Peronospora)?

A

Fungal

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30
Q

What type of disease is Eutypa Dieback?

A

Fungal

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31
Q

What type of disease is Esca (Black Measles)?

A

Fungal

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32
Q

What type of disease is Bunch Rot?

A

Fungal

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33
Q

What type of disease is Bunch Rot?

A

Fungal

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34
Q

What type of disease is Crown Gall (Black Knot)?

A

Bacterial

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35
Q

How is Bacterial Blight spread?

A

Rain; Compromised pruning tools

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36
Q

What type of disease is Fanleaf Degeneration?

A

Viral

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37
Q

What type of disease is Flavescence Doree?

A

Phytoplasma

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38
Q

Reverse Osmosis: What are the two parts and is it legal in the EU?

A

Legal in EU.

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39
Q

Order the following barrel making stages from beginning to end (1 = earliest, 3 = latest):

Shaping
Warming
Toasting

A

1: Warming
2: Shaping
3: Toasting

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40
Q

Order the following barrel making stages from beginning to end (1 = earliest, 3 = latest):

Shaping
Warming
Toasting

A

1: Warming
2: Shaping
3: Toasting

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41
Q

Weeping of vines will occur when the air reaches what average temperature?

A

50F (10C)

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42
Q

Why of the following systems is NOT an example of spur pruning and cordon training?

Lyre System
Cordon de Royat
Geneva System
Double Guyout System

A

Incorrect:

Geneva System

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43
Q

Selection massale

A

Field selection; Selection is masse (as opposed to a single clone)

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44
Q

Soutirage

A

French term for racking

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45
Q

Pigeage

A

French term for punching down the cap

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46
Q

Remontage

A

French term for pumping the fermenting wine over the top of the cap

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47
Q

Delestage

A

French term for draining the fermentation vessel, racking the wine while the cap drains, then pumping the wine back over the cap.

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48
Q

Bousinage

A

French term for toasting a barrel

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49
Q

Reverse Osmosis: What are the two parts and is it legal in the EU?

A

Permeate & Retentate; Legal in EU.

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50
Q

_________ is the father of biodynamics

A

Rudolph Steiner

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51
Q

Chauffage

A

French term for warming a barrel

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52
Q

Cintrage

A

French term for shaping a barrel

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53
Q

Why of the following systems is NOT an example of spur pruning and cordon training?

Lyre System
Cordon de Royat
Geneva System
Double Guyot System

A

Double Guyot

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54
Q

French term for shaping a barrel

A

Cintrage

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55
Q

_________ is the father of biodynamics

A

Rudolf Steiner

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56
Q

Which acid is most common in Vitis Vinifera grapes?

Malic
Citric
Lactic
Tartaric

A

Tartaric

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57
Q

French term for warming a barrel

A

Chauffage

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58
Q

True/False: Region V is the coolest region according to the California Heat Summation Index.

A

False

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59
Q

Which of the following methods is used to adjust alcohol after fermentation?

Chaptalization
Acidification
Reverse Osmosis
Malolactic Fermentation

A

Reverse Osmosis

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60
Q

Which of the following aging vessels is generally the MOST expensive?

Hungarian Oak
American Oak
French Oak

A

French Oak??

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61
Q

When is saignage least likely to occur?

After fermentation
During fermentation
Before fermentation

A

Before fermentation?

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62
Q

Which of the following compounds is a byproduct of malolactic fermentation and lends a buttery aroma to wines?

Mercaptans
Acetayldehyde
Linalool
Diacetyl
Ethyl Acetate
A

Diacetyl

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63
Q

Identifying Mercaptans

A

Quite broad - can be eggy (sulfur) smelling; flint/struck match;

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64
Q

Which of the following aging vessels is generally the MOST expensive?

Hungarian Oak
American Oak
French Oak

A

French Oak

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65
Q

Saignage

A

Rose production method. Pink juice is drawn from a vessel to concentrate the remaining must for red wine production.

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66
Q

Identifying Diacetyl

A

Buttery aromas

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67
Q

Identifying Ethyl Acetate

A

Citrus-y, Tropical

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68
Q

Identifying Ethyl Acetate

A

Citrus-y, Tropical

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69
Q

Bâtonnage

A

Lees stirring

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70
Q

Which of the following vine diseases is typically spread by soil nematodes?

Eutypa Dieback
Crown Gall
Pierce's Disease
Fanleaf Degeneration
Leafroll Virus
A

Fanleaf Degeneration

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71
Q

In which stage of the vine cycle would hail be the most destructive?

Dormancy
Veraison
Flowering
Weeping

A

Flowering

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72
Q

In which stage of the vine cycle would hail be the most destructive?

Dormancy
Veraison
Flowering
Weeping

A

Flowering

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73
Q

American Oak contains more of the _______ compound than French oak, allowing it to be sawn instead of split by hand.

Tylose
Lignin
Lipid
Furfural

A

INCORRECT

Lignin

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74
Q

Which of the following substances is responsible for volatile acidity in wines?

Hydrogen Sulfide
Acetaldehyde
Acetic Acid Bacteria
Mercaptans
Fusel Oils
A

Acetic Acid bacteria (Acetobacter)

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75
Q

True/False: Organic Wines can’t contain added sulfites under US Law.

A

True

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76
Q

American Oak contains more of the _______ compound than French oak, allowing it to be sawn instead of split by hand.

Tylose
Lignin
Lipid
Furfural

A

Tylose

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77
Q

Which of the following is a species of American Oak used for barrel-making?

Quercus patraea
Quercus robur
Quercus alba
Quercus suber

A

Quercus alba

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78
Q

Which of the following would least likely increase color concentration in a white wine?

Bottle Age
Botrytis Influence
Sulfur Dioxide Additions
Barrel Aging
Skin contact during fermentation
A

Sulfur Dioxide additions

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79
Q

Which soil texture is considered most resistant to phylloxera?

A

Sand

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80
Q

Which training system is called Pergola in Italy?

A

Tendone

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81
Q

Which training system is called Pergola in Italy?

A

Tendone

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82
Q

Which process does not occur in the vineyard?

Buttage
Aspersion
Foulage
Palissage

A

GUESS: Foulage?

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83
Q

What bacteria causes Pierce’s Disease?

A

Xylella Fastidiosa

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84
Q

Which process does not occur in the vineyard?

Buttage
Aspersion
Foulage
Palissage

A

Foulage

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85
Q

What bacteria causes Bacterial Blight?

A

Xanthomonas Ampelina

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86
Q

What fermentation temperature range for red wine would be considered the maximum for most winemakers?

55-65 F
65-75 F
75-85 F
85-95 F

A

INCORRECT

75-85

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87
Q

What fermentation temperature range for red wine would be considered the maximum for most winemakers?

55-65 F
65-75 F
75-85 F
85-95 F

A

85-95 F

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88
Q

What is the volume of a Burgundian Piece barrel?

A

228 L

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89
Q

What is the volume of a Chablis Feuillette barrel?

A

132 L

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90
Q

What is the volume of a Cote d’Or Feuillette barrel?

A

114 L

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91
Q

What is the volume of a modern Cognac Barrel?

A

350 L

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92
Q

What is the volume of an Armagnac Piece barrel?

A

400-420 L

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93
Q

What is the volume of a Champagne Barrel?

A

205 L

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94
Q

What is the volume of a Demi-Muid barrel?

A

600 L

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95
Q

What is the volume of a Fuder barrel?

A

1000 L

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96
Q

What is the volume of a Stuck barrel?

A

1200 L

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97
Q

What is the volume of a Butt barrel?

A

600-650 L

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98
Q

What is the volume of a Bota Chica barrel?

A

500 L

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99
Q

What is the volume of a Douro/Porto Pipe barrel (for production/aging)?

A

550-630 L

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100
Q

What is the volume of a Douro/Porto Pipe barrel (for shipping)?

A

532.24 L

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101
Q

What is the volume of a Madeira Pipe barrel?

A

418 L

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102
Q

What is the volume of a Marsala Pipe barrel?

A

423 L

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103
Q

What is the volume of a Tonneau barrel?

A

550 L

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104
Q

What is the volume of a Gonc barrel?

A

~136 L

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105
Q

What is the volume of an American Oak Whiskey Barrel?

A

190 L

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106
Q

What is the volume of a Hogshead barrel?

A

300 L

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107
Q

What is the volume of a Puncheon barrel?

A

450-500 L

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108
Q

What is the volume of a Puncheon barrel?

A

450-500 L

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109
Q

At what level of toasting would the most wood tannins be left in a barrel to impart into an aging wine?

Low Toast
Medium Toast
High Toast

A

Low Toast

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110
Q

Which of the following forests is nearest to Bordeaux?

Allier
Limousin
Nevers
Troncais
Vosges
A

Limousin

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111
Q

The science, production, and study of grapes

A

Viticulture

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112
Q

The common grape vine. The species of vine from which most of the world’s wine is made.

A

Vitis Vinifera

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113
Q

Crossing (Definition)

A

Product of two varieties of the same Vitits species.

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114
Q

Crossing (Examples)

A

Marselan (Cabernet Sauvignon x Grenache)

Muller-Thurgau (Riesling x Madelieine Royale)

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115
Q

Crossing (Process)

A

Dusting pollen from one variety onto the ovary of another, then planting out seeds

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116
Q

Crossing (Goals)

A

Obtain best attributes of both (eg, yield, quality, disease/virus resistance, etc.)

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117
Q

Crossing (Goals)

A

Obtain best attributes of both (eg, yield, quality, disease/virus resistance, etc.)

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118
Q

Crossing (Main Problems)

A

Outcome uncertainty, long timeline, acceptance of new varieties

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119
Q

Crossing (Main Problems)

A

Outcome uncertainty, long timeline, acceptance of new varieties

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120
Q

Hybrid (Definition)

A

Product of a crossing of two or more Vitis species

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121
Q

Hybrid (History)

A

Originally came about as a solution to Phylloxera in late 1800s, Once grafting proved successful, hybrids fell out of favor in the Old World. Illegal for production of quality wine in the European Union (ie Seyval Blanc). Too acidic / low in tannin / foxy taste.

Renewed interest recently, especially in Germany & Austria. Organic wines in high demand; hybrids with high disease / virus resistance means less chemical treatments

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122
Q

What are the two sources of Baco Noir

A

Vitis Vinifera & Vitis Riparia

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123
Q

What are the two main sources of Seyval Blanc?

A

Vitis Vinifera & Vitis Rupestris

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124
Q

What are the two main sources of Seyval Blanc?

A

Vitis Vinifera & Vitis Rupestris

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125
Q

Clone (Definition)

A

A separate organism genetically identical to its predecessor. Plant is reproduced directly from a bud or shoot without a seed.

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126
Q

Clone (Process)

A

Cuttings are taken from vines showing specific superior attributes (disease resistance, yield, early ripening, deep color, small berries, etc.) & are planted out. Next generation plans showing desired attributes have cuttings taken from them. Process is repeated over several generations.

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127
Q

Clone (Risk)

A

One dimensional wines; Attributes of a clone may no longer be as useful with climate change.

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128
Q

Clone (Examples)

A

Pinot Noir:
Dijon 777
Pommar Clone

Cab Sauv:
Backstoffer Clone 6

Chardonnay:
Mendoza

129
Q

Cab Sauv (History)

A

Originated in SW France in 1600s - crossing of Sauv Blanc & Cab Franc

130
Q

Cab Sauv Viticulture

A

Small, dark, thick skins. Little pulp = high skins & seeds to pulp ratio. High in color, flavor, & tannin.

Late ripening. Hardy. Disease & frost resistant. Grows best in poor, deep gravel soils.

Contain “methoxy-pyrazines” compounds - herbaceous aroma & flavor (broken down with sunlight exposure)

131
Q

Merlot History

A

1780’s Bordeaux. Offspring of Cabernet Franc & Magdeleine Noire des Charentes (half-sibling of Carmenere, Malbec & Cab Sauv).

132
Q

Merlot Viticulture

A

Very fertile wines. Loose bunches of large berries. Thin skinned. Ripens aobut 2 weeks earlier than Cab. Over-ripens easily; sharp decrease in acidity but fuller, more fruit forward flavors.

Thrives in cold soil - especially ferrous clay & well draining soils.

Vulnerable to spring frosts (vines bud early), rot & fungal infections (thin skinned grapes), coloure, leaf hopper insect varieties.

133
Q

Syrah History

A

Northern Rhone grape. Offspring of two obscure grapes from SE France: Dureza & Mondeuse Blanche

134
Q

Syrah Viticulture

A

Robust, dark skinned = powerful, full-bodied wines.

Productive, disease resistant vine. Early ripening; rarely under-ripe (can become flabby / burnt flavors if it hangs too long in hot climates).

Growth is excessive on deep fertile soils and/or with high-vigor rootstocks. Yield & vigor must be restrained for best quality. Grows well in cooler and warmer climates, on many different soil types.

Best vineyards are slopes (less soil) - produce less (but more concentrated) grapes.

135
Q

Pinot Noir History

A

Very ancient vine; unknown origin. Possibly only 1-2 generations removed from wild, Vitis Sylvestris, vines.

136
Q

Pinot Noir Viticulture

A

Tightly clustered bunches, susceptible to rot. Careful canopy management is essential. Prone to powdery mildew, leaf roll, & fanleaf viruses.

Thin skinned (low levels of phenolic compounds). Ripes early, best suited to cooler climates; intolerant of hard, windy, hot, & dry vineyard conditions.

Low vigor & low yielding vines. Dense planting for Pinot is common to encourage root competition between the vines & give more intensely flavored grapes.

Highly prone to mutation (e.g., Pinot Gris, Blanc, Meunier, etc. - unclear which came first)

137
Q

Grenache History

A

Probably Aragon (Northern Spain)

138
Q

Grenache Viticulture

A

Thin, lighting pigmented skin = wines with pale color & low tannins.

Buds early & ripes late, needs long growing season with hot dry conditions (Spain, Southern Rhone)

High tolerance to heat & drought. Strong wood canopy and upright growth = good wind tolerance (Mistral, Cierzo)

Adaptable to most vineyard sites but prefers hot, dry, well drained soils.

Vigorous, but due to tight grape clusters, susceptible to coloure, bunch rot, & downy mildew.

139
Q

Tempranillo History

A

Grown in spain for 2000+ years.

140
Q

Tempranillo Viticulture

A

Black grape, thick skin. Compact bunches mean prone to rot (especially if left to hang too long). Vulnerable to many pests & diseases.

Early ripening; thrives in chalky soils.

Very sensitive to weather extremes. Contracts during drought & swells with excess humidity.

For best balance (acid/sugar), mix of cool & warm climate (such as Ibera del Duero - continental climate & high altitude leads to hot summer days with very cool nights.)

141
Q

What is the California Heat Summation Index?

A

Divides climates into five regions based on the number of degree days. Degree days are calculated by multiplying the days in each month of the growing season (April 1 – October 31) by the mean number of degrees over 50 F for that month.

142
Q

How much rainfall does a vine require?

A

Approx 20-30 inches annually.

143
Q

How many sunshine hours does a vine require?

A

About 1300 hours minimum.

144
Q

What type of soil type is good for the vine?

A

low-fertility, well-drained, heat-retaining and reflecting, high soil pH

145
Q

Low pH soil can be adjusted by…?

A

Application of lime

146
Q

What is clonal selection?

A

An ideal plant within a vineyard or nursery that has exhibited the most desirable traits is selected with all cuttings taken from that single plant.

147
Q

What is mass selection?

A

An Old World technique (still used today) of maintaining the health and character of a vineyard, or starting a new one, by selecting cuttings for propagation from the most desirable older vines in a vineyard, rather than using a specific clonal material from a nursery. Mass selection can help to maintain the consistency of style of the wine from a particular vineyard.

148
Q

What is the Gobelet system known as in Italy and Spain?

A

Italy: Albarello
Spain: En Vaso

149
Q

What is the preferred training style for Pinot Noir in Champagne?

A

Cordon de Royat

150
Q

What is the Tendone system?

A

AKA Pergola in Italy, and Enforcado in Portugal.

Alternative training system in which the vines are trained upward and overhead along wooden frames or trees, enabling workers to pass underneath.

151
Q

What is Phylloxera?

A

An aphid that feeds on the roots of vines, is native to the Eastern US, but quickly spread through Europe from cuttings imported to the Southern Rhone Valley in the early 1860’s. Is now present in all of the world’s major winegrowing countries - except Chile.

152
Q

How can you control Powdery Mildew?

A

Sulfur and other fungicides

153
Q

How can you control Downy Mildew?

A

Bordeaux Mixture (copper sulfate, water, lime)

154
Q

What is IPM?

A

Integrated Pest Management

155
Q

What is biodynamic viticulture?

A

Biodynamic takes the concepts of organic and sustainable farming and combines them with an almost mystical sensibility.

Requires the yearly application of homeopathic preparations, produced from such animal and mineral substances as dandelion flowers, stinging nettles, and “horn manure” to ritually treat and heal the soil.

Farmers time their various tasks by motions of celestial bodies - especially the moon.

Started by Rudolf Steiner in 1924.

156
Q

Who certifies Biodynamic internationally?

A

Demeter Biodynamic Trade Association

157
Q

Who is the modern day Rudolf Steiner?

A

Nicholas Joly

158
Q

What is the voluntary vineyard sustainability group of Walla Walla?

159
Q

What may Oregon producers add to their labels if 97% of their grapes are certified by Salmon-Safe?

A

OSCW - Oregon Sustainable Certified Wine

160
Q

What certification does California use for wineries using continual environmental improvement in vineyards?

A

California Certified Sustainable Winecrowing (CCSW)

161
Q

What is the cap called on the grape must?

162
Q

What are the grape solids called after the press?

163
Q

What is the French term for free-run wine?

A

Vin de Goutte

164
Q

What is the French term for the more tannic and coarser wine pressed from the remaining pomace?

A

Vin de Presse

165
Q

What is done with the Vin de Presse?

A

Small amount may be added to the Cuvee for structure, or entirely reserved for lesser wines.

166
Q

What is racking?

A

AKA Soutirage.

The movement of wine from one vessel to another, providing aeration and clarification as the wine is removed from its lees.

167
Q

What are the most common fining agents?

A 
Collage - in French
Bentonite - fine clay
Casein
Isinglass
Gelatin
Egg Whites
168
Q

What is done to the white wine juice after pressing before fermentation begins?

A

Debourbage (settling)

Juice is settled and racked off to remove suspended solids and clarified first.

169
Q

What major production differences make American Oak the more aggressive choice for aging in terms of its added flavor?

A

The grain is less pourous, so the stave can be sawn instead of split without fear of leaking. However, this releases more vanillan and lactones, resulting in the “coconut” characters

American Oak is also quickly kiln dried, which concentrates the lactones and vanillan, whereas French Oak is slowly air dried, losing a lot of its lactones and vanillan (some american coopers are adopting air drying techniques, though).

170
Q

What are the three stages of heating wood staves to shape the barrel?

A

Heating (Chauffage)
Shaping (Cintrage)
Toasting (Bousinage)

171
Q

How do the levels of tasting affect the wine?

A

The level of Lactones rises with increased toasting.

  • A heavy toast will cause lactons and vanillans to subside and spicier smokey aromas to take over.
  • A light toast promotes the most wood tannin extraction.
172
Q

Define Photosynthesis

A

A process by which chlorophyll in the leaves uses sunlight to convert carbon dioxide and water into sugar and oxygen

173
Q

Define respiration

A

Just like humans use air, the vine uses sugars as energy

174
Q

Define translocation

A

The transfer of stuff from one area of the plant to another.

175
Q

Define transpiration

A

Water evaporates through the stomata (openings on the undersides of the leaves) which helps to cool the vine

176
Q

What is Clay?

A

The smallest soil fraction
The finest grains
Has the greatest capacity for holding nutrients and water

177
Q

What is Sand?

A

The largest soil fraction

Has the least capacity to hold nutrients and water

178
Q

Name the four main fungal diseases

A 
Esca (Black Measles)
Eutypa Dieback (Dead Arm)
Powdery Mildew (Oidium)
Downy Milew (Peronospera)
179
Q

What is Botrytis

A 
Fungus
Bunch Rot
Noble Rot
Occurs in high humidity / warm weather
White grapes = good
Red = bad (called black rot)
180
Q

What are the vectors for grapevine fanleaf virus and grape leafroll virus?

A 
Fanleaf = nematodes
Leafroll = mealy bugs
181
Q

Main points of Organic Viticulture

A

Don’t pollute
Protect the environment
Can use sulfer and copper

182
Q

What is Sustainable Viticulture

A

Scientific Method

Leave the land for the next generation

183
Q

What does the word Cepage mean?

A

A blend of grapes

184
Q

What is Potential Alcohol (PA)?

A

The amount of alcohol that (in theory) could be produced if a wine is fermented to complete dryness

185
Q

What is Bouillie Bordelaise?

A

Bordeaux Mixture: Lime, copper sulphate, water. Used to control Downy Mildew

186
Q

Name influences affecting vine fertility

A 
Soil Texture
Soil Structure
Organic Matter Content
Mineral Content
Availability of Air and Water
pH Level
187
Q

Vitis Vinifera is what kind of plant?

188
Q

What happens to sugar in the pulp as grapes ripen?

189
Q

What happens to acid in the pulp as grapes ripen?

190
Q

Name the three types of viticultural propagation

A

Hybrids
Crosses
Clones

191
Q

What will lignified stems bring to a wine?

A

Bitter elements

192
Q

What happens during barrel aging?

A 
Evaporation
Oxidation (color changes, texture softens)
Flavor Addition (oak, toast, vanilla, spice, coconut)
193
Q

How is soil formed?

A

Decomposed organic material is encompassed into weathered mineral material at the earth’s surface

194
Q

Soil Terms: Horizon

A

A layer of soil material that differs from the layers above or below in physical, chemical, and biological properties

195
Q

Soil Terms: Leaching

A

The dissolving out or removal of soluble materials from the soil horizons by percolating water.

196
Q

Soil Terms: Sediment

A

Rock fragments of various sizes, such as clay, silt, sand, gravel, cobbles

197
Q

Soil Terms: Weathering

A

The mechanical disintegration and chemical decomposition of rocks and sediments by exposure to the elements. The parent material is broken down into many constituents such as soluble slats (leached away in older soils), clays, various oxides.

198
Q

Soil Terms: Humus

A

Decomposed organic material

199
Q

Scion

A

Name given to the productive (top) half of a grafted plant

200
Q

Name the other Vitis species used for winemaking besides Vinifera

A

Labrusca
Rotundifolia
Amurensis

201
Q

What does “dynamized” mean?

A

Biodynamic term

Brewed compost that is sprayed onto vines for various purposes

202
Q

What is co-inoculation?

A

When alcohol and malolactic ferment run simultaneously

203
Q

What is the Stefani Method?

A

Vine training system where the vines are shaped into baskets or wreathes on the ground.
Used in Santorini
Provides protection against wind
Helps collect moisture

204
Q

What is suckering?

A

Removing buds or shoots from the base of the vine or ground.

A late spring exercise

205
Q

What is Tirage de Bois?

A

“Removing the wood”
Once pruning is done, the next step is to remove the unwanted wood. These workers, the tireurs, clear the wood cut by the pruners.

Two methods: Grinding the wood; Burning it

206
Q

Barrel Capacity: Foudre

A

1000+ liters

207
Q

What was the world’s largest barrel?

A

Germany: Heidelberg Tun (1751)
220000 Liters
Used more often as a dance floor than as a wine barrel

208
Q

What are the essential nutrients a vine will take in as the roots absorb water and the leaves absorb gases?

A

Carbon
Hydrogen
Oxygen

209
Q

How would you determine the amount of Nitrogen (N) needed to apply to a certain vineyard area?

A

No accurate method for determining amount for vine in the soil.
Evaluate the vigor of the vineyard for determining the N requirement

210
Q

When should macro elements be applied to a vineyard?

A

During periods of active root growth:
After bud break
After harvest

211
Q

What is the Depletion Model?

A

Calculation to determine what amount of nutrients were removed from a vineyard based on the tonnage of grapes harvested. Can/Should be coupled with visual inspections as well as chemical analysis.

212
Q

How much Nitrogen (N) does one ton of grapes use (on average)

A

1.39 Kilograms

213
Q

When/How can micro-nutrients be applied to a vineyard?

A

Sulfur, Zinc, Manganese, Copper, Iron, etc. are required in small amounts and can be applied through foliar sprays.

214
Q

Where can macro-nutrients be applied?

A

Nitrogen, Phosphorus, Potassium, Calcium, Magnesium should be applied to the soil for uptake by roots.

215
Q

What are the most important macro-nutrients (required in higher amounts) for grape vines?

A 
Nitrogen
Phosphates
Potassium
Calcium
Magnesium
Sulfur
216
Q

What are the most important micro-elements (required in small amounts) for grapevines?

A 
Iron
Boron
Manganese
Zinc
Copper
Molybdenum
Chlorine

Too much of any of these will result in toxicity to the vine.

217
Q

What are the best ways to determine vine nutrient needs?

A

Combination of soil analysis, plant tissue analysis, and visual symptoms

218
Q

When one or more nutritional elements are deficient, vines may exhibit:

A

Foliar deficiency symptoms
Reduced grown of leaves, shoots, roots
Reduced crop yield
Greater susceptibility to winter injury, including death

219
Q

What are the three stages where wine is likely to be subject to considerable oxygen stress or the risk of bug growth?

A

At crushing
And the end of malolactic fermentation (or end of alc. ferment where no MLF)
At bottling

220
Q

Negative Gravitropism

A

Growing away from the ground

Shoots do this in the absence of light

221
Q

Phototropism

A

A reaction to sunlight and the shoots response to grow toward it
Plants detect light via a suite of molecules known as phytochromes, which are tuned to pick out certain significant wavelengths
Light = Food

222
Q

Positive Gravitropism

A

Roots grow toward water or down with gravity

223
Q

Tropism

A

A term that describes plant movement.
Plants are designed to grow in certain directions in response to environmental cues.
Cues can include: light, water, touch, space

224
Q

True/False: For SO2 additions, it is better to add fewer large dollops than more frequent but smaller doses.

A

True.
This way you get the benefit of the quantity of SO2, as well as getting a correct level of Free SO2 in the solution so it can do its job correctly.

225
Q

What can happen if you do not use enough SO2 in winemaking?

A 
Run the risk of:
Oxidized wine
Off flavors and aromas
Bottle variation
Off or premature color development
226
Q

What is microbicidal and how does it relate to winemaking?

A

Means that a compound, at the correct concentration, can prevent growth or kill fungi (yeasts) and bacteria.

Example: XO2 is microbicidal:
Need to get the concentration correct to kill bacteria, but not yeast.
Conveniently, SO2 is more active against bacteria than yeast.

227
Q

Name three nitrogen compounds found in grape berries

A

Amino acids
Peptides (short amino acid chains)
Proteins (long amino acid chains)

228
Q

What are the two main types of bentonite clay used in winemaking?

A

Sodium Bentonite
Calcium Bentonite
Each described by the mineral greatest in concentration

229
Q

What should a winemaker do to determine the proper amount of bentonite to add to a certain volume of wine for clarification?

A

Bench Testing on a sample batch

Too much bentonite will strip vital flavor compounds and / or other colloidal material

230
Q

Sulfur Dioxide acts as a guardian of wine in two ways. What are they?

A

As an anti-microbial (helps curtail growth of yeast and bacteria)
Anti-oxidant (safe-guarding wine’s fruit integrity and against browning)

231
Q

What is potassium metabisulphite?

A

Basically 57% SO2, and a common source (at least for home winemaking) for SO2.

232
Q

Beta-Glucanase

A

Enzyme used to break down large beta-cluvan molecules produced by rot, especially grey and Noble rot
Particularly useful for red grapes

233
Q

What is the best temperature range for enzymatic performance?

A

10-30 degrees C
Lower temp = slower reactions
Higher temp = enzyme proteins denatured/destroyed

234
Q

What are enzymes?

A

Naturally occurring proteins
Created by all biological beings to carry out chemical reactions in their biological systems
Natural catalysts and facilitate reactions but are not used up in the reaction

235
Q

What are the three main types of enzymes?

A

Pectinolytic
Betaglucanese
Lysozyme

236
Q

Potassium Metabisuplhite chemical formula, appearance, and use

A

K2S205
White powder
Useful source of sulphur dioxide

237
Q

17 g/L of sugar =

A

1% alcohol by volume

238
Q

What is an ion?

A

An atom or molecule that has lost or gained electrons and thus posses as electrostatic charge

239
Q

What is contained in the peripheral pulp?

A

A high proportion of the colored tannins, pigments, and flavor constituents of the berry

240
Q

Ideal bulk storage temperature for white and rose?

A

Below 10 C (to retain freshness)

241
Q

Ideal humidity range for wines being stored in oak?

A

75-85% humidity

242
Q

Free-run Juice

A

The juice that runs out of the grape without the application of pressure

243
Q

Which is denser:
Unfermented Must
Must converted to alcohol

A

Unfermented must

244
Q

What is must?

A

Unfermented or partially fermented grape juice, with or without the skins

245
Q

What is hydrolysis?

A

A chemical reaction during which molecules of water are split into Hydrogen and Hydroxide Anions
Chemical decomposition by water

246
Q

What is thermotic pasteurization?

A 
Bottled hot (warm, 54 C), cooled slowly
Lower temp / longer time
247
Q

What is Saccharomyces Cerevisiae?

A

Yeast strain / fungus
A species of yeast. It has been instrumental to winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.

248
Q

What is appassimento?

A

A method of drying harvested grapes, traditionally used in Amarone della Valpolicella, to concentrate their flavor intensity.

Can also be used for a wide range of other wines.

249
Q

What are parasitoids?

A

Insect parasites
One aspect of Lutte Resonee and IPM
Basically, bugs that eat bugs

250
Q

At what point in the year is erosion threat at its highest?

A

Over the winter - least amount of vegetation growth and highest amount of rainfall?
Winter cover crops are used for control

251
Q

What are bio-pesticides?

A

Pesticides that use specific microbes as the active agents

Not as widely used as could be due to lack of knowledge about them

252
Q

Describe the term “variety”

A

A subspecies of a grape, especially of Vinifera. For example, Chardonnay.

253
Q

What can a clone be traced to?

A

A single bud on a single parent vine.

254
Q

What are clonal selections?

A

Genetically similar clones, but not identical clones.
Example: Swan selection or Calera selections are not one, single clonal type, but a selection (3 in the case of Swan) where the exact origin is close but not from the same bud on the same parent vine.

255
Q

What are the most common Dijon Pinot Noir clones?

A

113, 114, 115

667, 777

256
Q

In the vineyard, what is Chardonnay liable to suffer from?

A

Powdery Mildew

257
Q

A maritime climate is characterized by what?

A

Warm summers, mild winters

258
Q

Site climate refers to what?

A

The climate of an individual vineyard site, or part of a vineyard

259
Q

A Mediterranean climate is characterized by what?

A

Dry summers, mild wet winters

260
Q

Couloure refers to what?

A

Floral abortion. A term used when non-fertilized blossoms are shed.

261
Q

When does a vine reach maturity? When does it decline?

A

Maturity at about 6 years.

Decline at 25 years, but some can obviously hang on for many years, but often with increasingly lower yields.

262
Q

What are Kloeckera and Hanseniaspora?

A

Genus of wild yeasts

263
Q

Name the white powdery substance on grape skins

A

Bloom - are actually yeasts

264
Q

Soil fractions are:

A 
Clay
Silt
Sand
Minerals
Rocks
Organic Matter
265
Q

What is a spur?

A

A short cane of one year old wood with 2-3 buds

266
Q

What do you call a section of a plant grafted onto rootstocks?

267
Q

The principle acids found in grapes are:

A

Tartaric (0.2-1.0%)
Malic (0.1-0.8%)
Citric (0.1-0.5%)

These are fixed acids and are essentially odorless

268
Q

What is Passerille?

A

French term for grapes that have begun to shrivel on the vine, resulting in concentration of sugars.

269
Q

How do you get hail clouds to rain?

A

Fire rockets with silver nitrate into them

270
Q

Name three ways to combat frost damage. What is most common today?

A

Most common: Aspiration systems
Smudge Pots
Wine Machines

271
Q

What is the ideal annual rainfall for a grapevine?

272
Q

Name three benefits to winter frosts

A

Wood hardening
Kills fungal diseases
Kills insect pests

273
Q

10 C = ? F
15 C = ? F
40 C = ? F

A 
10 = 50
15 = 59
40 = 104
274
Q

Name four climatic enemies to the grape vine

A

Frost
Hail
Wind
Heat

275
Q

What are the vine pests that destroyed Europe’s vines in the 1800s?

A

Phylloxera Vastatrix

Daktulosphaira Vitifoliae

276
Q

Minimum number of sunshine hours a vine needs per yeear?

A

1400 hours (with an average of 6-7 per day)

277
Q

What is the fermentation temp in Alsace for Gewurztraminer?

A

21 C (warmer than Riesling, Sylvanner, and Muscat)

278
Q

Which is sweeter:

  • A wine sweetened with unfermented grape juice
  • Wine that is sweet due to arresting fermentation
A

Arresting ferment.

Higher levels of fructose, which is metabolized by yeast slower than glucose, and is twice as sweet as glucose.

279
Q

What are the three main sources of chemical and molecular compounds in wine?

A

Molecular compounds present in the grape and which remain intact during fermentation and aging
Molecular compounds created during fermentation and aging
Molecular compounds that come about during the winemaking process, largely due to the addition of certain elements (like Sulfur)

280
Q

Fining wiht egg albumen reduces what?

A

Astringency (in red wines)

281
Q

What is the temperature range for fermentation of white grapes?

A

10-18 C, with an optimum of 15-20 C.

Allows for the retention of aromatics

282
Q

What is metatartaric acid used for?

A

To prevent tartrate crystals

283
Q

Name a pneumatic press brand

284
Q

The more a red wine’s concentration, the _______ the acidity?

A

higher the acidity
And more microbiologically and chemically stable the wine will be.

Lower acidity = more blue, and less microbiologically stable

285
Q

Ausbruch

A

Botrytised grapes, grape juice, or late harvest wine may be added to assist pressing operations

286
Q

Under what conditions is bottle maturation conducted?

A

Anaerobic condition (mostly)

287
Q

Maceration

A

Steeping solids in liquids to soften them

288
Q

“Iron Casse” is the result of what?

A

Excess iron reacting with phosphates in a wine

289
Q

Blending may be done when?

A

Any time between fermentation and bottling.

290
Q

What does scorbic acid do?

A

Stops yeast fermentation, but does not kill yeast

291
Q

What is casein?

A

A colloid protein occurring in milk. Plays a part in the prevention of curdling. Used for wine fining.

292
Q

What is Fructose?

A

A sugar occurring in fruits including grapes, along with sugar glucose, its structural isomer.

C6H12O6

293
Q

For fining a barrel of wine, how many egg whites are typically used and what is the bonding agent?

A

3-8 whites per barrel

Albumin

294
Q

What is the fining agent derived from animal skins and bones, and why is it used?

A

Gelatine

Combines with harsh tannins to create a softer red

295
Q

What is Diacetyl

A

A keytone produced during malolactic fermentation, and is noted by a powerful buttery or toasty aroma

296
Q

Tartrate crystals in a wine are actually what?

A

Either:
Calcium tartrate, or, more likely…
Potassium bitartrate (cream of tartar)

297
Q

Adding sugar to wine is also known as…?

A

Must enrichment and chaptalization

298
Q

What is Potassium Bitartrate?

A

HOOC.CHOH.CHOH.COOK
cream of tartar
The substance of most tartrate crystals

299
Q

What is Bentonite?

A

An alumino-silicate clay that swells in water and has a powerful property of absorption

300
Q

Anthocyanins are found where in the grape?

A

Inner, softer skin layers

301
Q

What is the temperature range for fermentation of red grapes?

A

20-32 C

Higher temps allow for extraction of skin components

302
Q

What is Sucrose?

A

C12H24O12

The sugar of beet and cane

303
Q

Define solubility

A

The degree by which a solid will dissolve in a liquid

304
Q

Intracellular fermentation is a key component of what?

A

Carbonic Maceration

Enzymes attack sugars within the grapes and break them into alcohol

305
Q

6CO2 + 6H20 > C6H12O6 + 6O2

A

Photosynthesis

Carbon Dioxide + Water > Sugar + Oxygen

306
Q

What are the large phenolic compounds that determine the body and astringency of a wine?

307
Q

Fining with tanning reduces…?

A

Prevents and treats over-fining

308
Q

What is albumin?

A

A water soluble protein found in egg whites, etc.
Coagulates with heat
Used for fining

309
Q

What is the main mineral found in grape pulp?

310
Q

What is yeast?

A

A single-cell micro-organism (fungi) that reproduces by budding.
Saccharomyces cerevisiae is the variety used for the majority of wine ferments

311
Q

pH refers to what?

A

The strength of the acids in a wine, or soil, or other solution
The higher the pH, the softer the acids
Typical range in wine is 2.9-3.8

312
Q

What quantity of sulphites is naturally produced during fermentation?

313
Q

Salt

A

A chemical compound found by reaction between an acid and base.
Common salt, or sodium chloride (NaCl) is one example

314
Q

What can colloids cause?

A

A wine to become cloudy or a deposit to form

315
Q

What is ACIDEX, and why is it used?

A

Product used for deacidification, it is a double salt

It eliminates both tartaric and malic acids

316
Q

CH3CH2OH

317
Q

The principle fermentation acids are:

A

Lactic (Fixed)
Succinic (Fixed)
Acetic (Volatile)

318
Q

In the presence of oxygen, what will yeast and sugar produce?

A

Water
Carbon Dioxide (CO2)
Heat

319
Q

Atmosphere

A

The mass of air that surrounds the Earth, consisting of approximately 78% nitrogen, 21% oxygen.
Also a unit of (measure) pressure of 14.7 pounds per square inch, or 760mm of mercury.

CMS Exams (3 decks)

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