Viti/Viniculture Flashcards

1
Q

Vines prefers a mean annual temperature of?

A

50-68F, w/ ideal of 57F

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2
Q

To successfully ripen, red grapes require an average summer temperature of…white grapes?

A

70, 66F

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3
Q

Minimum amount of sunshine required to support viticulture

A

1,300hrs

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4
Q

requirement of rainfall?

A

10-30in

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5
Q

how does too little rain effect the vine?

A

water stress will occur: promotes smaller berry size and yields but will lead to inte

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6
Q

How does too much rain effect the vine?

A

it will dilute fruit quality and create a friendly environment for fungal diseases.

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7
Q

How does wind effect the vine, both positive and negative?

A

Negative- undermine flowering and denude the vines.

Positive- minimize the effects of mold and mildew and move out settled cold air around the vines

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8
Q

Terroir comprise of

A

the choice of grapevine as it relates to location, topography, soil, climate, and the hand of man upon it.

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9
Q

Macroclimate:

A

Macroclimate varies in size depending on the factors affecting it: the Rheingau, on a single south-facing slope. Napa Valley may be divided into several distinct macroclimates between the different peaks and valley floor. .

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10
Q

Mesoclimate:

A

climate of a particular vineyard - more important than macro

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11
Q

How does slope and aspect effect the vine?

A

Slopes provide good drainage and may benefit from increased sunshine, but temperature falls steadily with added altitude. the aspect effects the intensity and duration of sunshine which in turn effects ripening.

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12
Q

Microclimate

A

the restricted space including all parts of the vine above the ground.

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13
Q

How do canopy management techniques effect microclimate?

A

effects exposure to sunshine and yield. this is man’s hand of effect on terroir.

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14
Q

In general, what type of soil is best suited for viticulture?

A

low-fertility, well-drained, easily penetrable soils with good water retention.

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15
Q

How does limestone effect soil?

A

limestone rich soils have a high pH, which adversely effects the vines, leading to low pH or high acid fruit.

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16
Q

Describe selection Massale, where is it most popular

A

grower to select budwood for replanting from a number of vines throughout the vineyard, rather than single clones. In mass selection, a grower will attempt to reinforce positive traits and eliminate negative traits through appropriate selection—and while the results may be less precise than those gained through clonal selection, a broader genetic diversity is maintained. The budwood selection, or scion, is then usually grafted onto separate rootstock. - Burgundy

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17
Q

Maturation in years of vines? roots?

A

3 years, 6 years, 10 years

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18
Q

after how many years does yield begin to decline?

A

20 years

19
Q

what is the objective of vine training?

A

to maximize the vine’s performance in local conditions and to keep its canes from touching the ground and establishing new roots.

20
Q

Explain Cordon trained

A

the vine has at least one permanent cane that extends from the trunk, called an arm or cordon. It grows thick and gnarled over time, and fruit-bearing shoots will emerge from it each season. - always spur-pruned

21
Q

Explain head- trained

A

Head-trained vines have no permanent cordon, and the trunk ends in a knob, or head.

22
Q

what is a spur?

A

the spur is a cane cut back to two buds

23
Q

what is spur pruning?

A

the upper cane growing from a spur will be removed during winter pruning, and the lower can growing form the same spur will be cut back to two buds making a new spur. each spur will produce two fruiting canes each year.

24
Q

what is cane pruning?

A

In its simplest form, cane pruning requires the grower to retain one spur and one cane. The number of buds left on the cane may range from six to over a dozen, and European appellation systems often establish a maximum number for each grape. The buds on the two-year-old cane each release shoots that will produce a season’s fruit, and the entire two-year-old main cane and its fruiting canes are removed after the growing season. In its place, one of the one-year-old canes from the spur is selected and retained to become the following season’s main cane.

25
Q

Explain the Guyot System

A

1860 Jules Guyot. requires a vertical trellis on which the canes can be suspended, and has one spur and one main two-year-old cane.

26
Q

Explain the Gobelet System - what is it called in Spain and Australia?

A

The simplest form of spur-pruning/head-training is the Gobelet system, an ancient technique common in the Southern Rhône and Southern Italy, wherein the vine, often unsupported, resembles a goblet, with each year’s fruiting canes extending from the spur-pruned, shortened arms atop the trunk. In Italy the Gobelet system is known as albarello; in Spain, en vaso. Australians often refer to such vines as bush vines.

27
Q

Cordon de Royat, where is it popular?

A

preferred style for Pinot Noir in Champagne. similar to the Guyot system, with a single spur-pruned permanent cordon extending horizontally from the trunk, rather than a two-year-old cane.

28
Q

alcoholic fermentation

A

the metabolism of yeast cells converts sugar in grape must into ethyl alcohol (ethanol) and carbon dioxide (CO2). Heat is generated during this process. The ratio of conversion is not perfect, and intermediate compounds must develop, bridging the transformation of sugar to alcohol.

29
Q

what volatile compounds remain in the finished wine and influence aroma and character?

A

acetaldehydes, ethyl acetate and fusel oils

30
Q

small vessels promote what style of fermentation? vs large vessels?

A

slower and cooler vs shorter and hotter

31
Q

Barrel fermentation

A

lacks temperature control but the relatively small size of the vessel prevents temperatures from rising too high. White grapes (such as Chardonnay) fermented in barrel will lose some of the initial fruit and fresh aromatics, yet gain a more cohesive expression of oak and a subtler color than those fermented in tank but aged in a new barrel.

32
Q

explain batonnage

A

lees stirring, which add further complexity and richness.

33
Q

explain chaptalization

A

the addition of sugar to the must to increase the final alcohol and glycerin content of the wine - common in milder climates of the Old World

34
Q

Carbonic Maceration

A

is an alcoholic fermentation used for some red wines, wherein whole, uncrushed grapes in an anaerobic environment (under a protective blanket of CO2) initiate an intracellular fermentation. Attempting to sustain itself, a berry will release enzymes to transform its own sugar into ethanol and carbon dioxide. This occurs without the action of yeasts. However, such fermentations cannot produce more than a couple of degrees of alcohol, as the berry ceases activity in the presence of enough ethanol. Carbonic maceration must therefore be combined with a standard fermentation in wine production.

35
Q

how does whole cluster fermentation effect the wine

A

The fermentation of whole berries—a common practice with Pinot Noir and Syrah—will encourage a level of carbonic maceration, whereas stems may be retained for spicy aromatic complexity and structure. Whole cluster fermentation requires less handling while improving the movement of juice and air through the cap. Damaged or unripe stems, however, can cause undesirable green flavors in the wine

36
Q

what is the effect of pre-fermentation maceration?

A

promotes the extraction of color and tannin

37
Q

explain cold soaking

A

a pre-fermentation maceration technique that relies on substantial SO2 additions and a cold temperature, was developed in Burgundy in the 1970s and has been popularized by Pinot Noir producers worldwide. Proponents may cold soak grapes for nearly a week before fermentation. Occasionally, some juice will be run off prior to fermentation, in order for the producer to have a greater ratio of skins to juice, and therefore achieve more extraction.

38
Q

Major differences in white vs red wine fermentation

A

white is cooler, the grapes are crushed and pressed prior to fermentation, skin contact is a few hours instead of days, and there is no cap for white wines.

39
Q

explain cold stabilization

A

process that causes tartrate crystals to precipitate out of the wine at a temperature of approximately 25°F. In white wines that are not cold-stabilized, crystals may later form in the bottle

40
Q

oak effect on wine

A

Oak allows gentle, slow oxidation to occur, rounding out and softening the texture of wine. The smaller the oak container, the more marked this effect is.

41
Q

flavor impact of oak

A

New oak also contributes flavor—in the form of lactones and phenolic aldehydes such as vanillin—and wood tannin to wine, but this effect is dulled upon repeated usage

42
Q

How does fermentation temperature impact the style of wine?

A

warmer temps agitate the must and impart stronger flavors and aromas. Cooler temps will retain the delicate varietal flavors and aromas.

43
Q

How do stainless steel tanks effect wine style?

A

they are very efficient at controlling temp, prevent oxidation, and are completely neutral in the winemaking process.