Viticulture

Question 1

Term for the portion of the vine that includes branches, leaves, and fruit

Answer 1

Canopy

Question 2

Term used for the process where an unrooted cutting is inserted into the trunk of an existing vine

Answer 2

Field Grafting

Question 3

Ideal degrees of latitude for commercial viticulture

Answer 3

Between 30-50 degrees for northern and southern hemisphere

Question 4

Ideal weather conditions for flowering

Answer 4

Warm and dry (rain or wind can hinder fertilization)

Question 5

Term used for the transition from flower to berry

Answer 5

Berry set or fruit set

Question 6

Condition where many flowers do not develop into grapes

Answer 6

Coulure (“shatter”)

Question 7

Abnormal fruit set resulting in many small, seedless berries in the grape bunches

Answer 7

Millerandage

Question 8

The onset of the ripening of the grapes

Answer 8

Veraison

Question 9

Typical time period from bud break to harvest

Answer 9

140-160days

Question 10

The process by which sunlight is used by the vine to create sugar

Answer 10

Photosynthesis

Question 11

Process by which water evaporates through the openings in the vine’s leaves

Answer 11

Transpiration

Question 12

Process by which sugars are broken down and used by the vine as energy

Answer 12

Respiration

Question 13

Process by which materials are moved from one area of a plant to another

Answer 13

Translocation

Question 14

French term for the combined natural factors of a vineyard

Answer 14

Terroir

Question 15

Root-eating louse that almost killed off the great vineyards of Europe (and then the world)

Answer 15

Phylloxera

Question 16

Type of vine training that does not use a trellis system

Answer 16

Head training or bush training

Question 17

Type of vine training where vines are trained up a tall support

Answer 17

Pergola

Question 18

Type of cane-pruned vine training system using one cane from each vine, each trained in the same direction

Answer 18

Guyot

Question 19

Type of spur-trained vine system with branches from each vine trained along a wire

Answer 19

Cordon

Question 20

Philosophy of viticulture often credited to Rudolf Steiner

Answer 20

Biodynamics

Question 21

The vine’s branches, while they are young and pliable

Answer 21

Canes

Question 22

Vines begin to decline at this age

Answer 22

20 years

Question 23

Minimum temperature required to begin the emergence of new greenery in the spring

Answer 23

50 degrees F

Question 24

Sap flowing upward from the trunk out to the canes (before the emergence of new greenery)

Answer 24

Weeping

Question 25

At the beginning of the growth cycle of the vine - tiny shoots emerge

Answer 25

Bud Break

Question 26

Transition from flower to berry

Answer 26

Fruit Set (Berry Set)

Question 27

Bacterial disease spread via the glassy winged sharpshooter

Answer 27

Pierce’s Disease

Question 28

Fungal disease also known as oidium

Answer 28

Powdery Mildew

Question 29

Fungal disease also known as peronospora

Answer 29

Downy Mildew

Question 30

Root-eating louse of great threat to vineyards

Answer 30

Phylloxera

Question 31

Two main “approaches” to pruning

Answer 31

Spur (cordon) pruning

Cane pruning

Question 32

Vine training system that does not use supports nor trellises

Answer 32

Head training (bush training) (gobelet)

Question 33

Vine training system that guides vines up a tall support

Answer 33

Pergola

Question 34

Vine training system that guides one (or two) canes or cordons along a trellis

Answer 34

Guyot

Question 35

(3) Examples of divided-canopy systems

Answer 35

Geneva Double Curtain
Lyre
Scott Henry

Question 36

VSP

Answer 36

Vertical shoot positioning