Viti/Viniculture

Question 1

Vines prefers a mean annual temperature of?

Answer 1

50-68F, w/ ideal of 57F

Question 2

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

Answer 2

70, 66F

Question 3

Minimum amount of sunshine required to support viticulture

Answer 3

1,300hrs

Question 4

requirement of rainfall?

Answer 4

10-30in

Question 5

how does too little rain effect the vine?

Answer 5

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

Question 6

How does too much rain effect the vine?

Answer 6

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

Question 7

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

Answer 7

Negative- undermine flowering and denude the vines.

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

Question 8

Terroir comprise of

Answer 8

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

Question 9

Macroclimate:

Answer 9

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. .

Question 10

Mesoclimate:

Answer 10

climate of a particular vineyard - more important than macro

Question 11

How does slope and aspect effect the vine?

Answer 11

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.

Question 12

Microclimate

Answer 12

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

Question 13

How do canopy management techniques effect microclimate?

Answer 13

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

Question 14

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

Answer 14

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

Question 15

How does limestone effect soil?

Answer 15

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

Question 16

Describe selection Massale, where is it most popular

Answer 16

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

Question 17

Maturation in years of vines? roots?

Answer 17

3 years, 6 years, 10 years

Question 18

after how many years does yield begin to decline?

Answer 18

20 years

Question 19

what is the objective of vine training?

Answer 19

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

Question 20

Explain Cordon trained

Answer 20

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

Question 21

Explain head- trained

Answer 21

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

Question 22

what is a spur?

Answer 22

the spur is a cane cut back to two buds

Question 23

what is spur pruning?

Answer 23

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.

Question 24

what is cane pruning?

Answer 24

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.

Question 25

Explain the Guyot System

Answer 25

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.

Question 26

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

Answer 26

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.

Question 27

Cordon de Royat, where is it popular?

Answer 27

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.

Question 28

alcoholic fermentation

Answer 28

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.

Question 29

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

Answer 29

acetaldehydes, ethyl acetate and fusel oils

Question 30

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

Answer 30

slower and cooler vs shorter and hotter

Question 31

Barrel fermentation

Answer 31

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.

Question 32

explain batonnage

Answer 32

lees stirring, which add further complexity and richness.

Question 33

explain chaptalization

Answer 33

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

Question 34

Carbonic Maceration

Answer 34

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.

Question 35

how does whole cluster fermentation effect the wine

Answer 35

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

Question 36

what is the effect of pre-fermentation maceration?

Answer 36

promotes the extraction of color and tannin

Question 37

explain cold soaking

Answer 37

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.

Question 38

Major differences in white vs red wine fermentation

Answer 38

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.

Question 39

explain cold stabilization

Answer 39

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

Question 40

oak effect on wine

Answer 40

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.

Question 41

flavor impact of oak

Answer 41

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

Question 42

How does fermentation temperature impact the style of wine?

Answer 42

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

Question 43

How do stainless steel tanks effect wine style?

Answer 43

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