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Viticulture Flashcards

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1
Q

Name 3 methods to combat frost

A
  1. Oil Stoves
  2. Aspersion system
  3. Large propellers or turbins
  4. Helicopters
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2
Q

What is véraison

A

French term for when grapes change color from green to black / bright lime green to a pale translucent green, as part of the ripening process that usually occurs in July

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3
Q

What is noble rot called in Germany

A

Edelfäule

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4
Q

What is noble rot called in France

A

Pourriture Noble

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5
Q

What is noble rot called in Italy

A

Muffa Nobile

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6
Q

What is nobel rot called in Hungary

A

Aszúsodás

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7
Q

What cause Millerandage, name 2

A
  1. Cold, Wet weather at flowering
  2. Nutrient deficiency
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8
Q

What cause Coulure

A

Cold or wet weather at flowering time

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9
Q

What is Oidium tuckerri

A

Powdery mildew

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10
Q

Where is the Oidium tuckerri originated

A

USA

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11
Q

What does Oidum tuckerri cause to vine?

A

it attacks the green parts of the vine and develops white powdery spores.

It will cause grapes to
1. split open
2. fall off
3. not ripen

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12
Q

What is peronospera

A

Downy mildew

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13
Q

What does Peronospera do to vine?

A

attacks the green parts of the vine leaf in particular

  1. reduce the photosynthesis
  2. cause late ripening
  3. reduce yields
  4. lower sugar content in grapes
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14
Q

What is the other name of Powdery Mildew?

A

Oidium tuckerii

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15
Q

What is the other name of Downy Mildew?

A

Peronospera

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16
Q

What is the name of the louse / aphid responsible for the Great French Blight?

A

Phylloxera

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17
Q

When was the Phylloxera discovered?

A

1863

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18
Q

Name the 5 vine spieces used for grafting to combat Phylloxera

A
  • Vitis Riparia
  • Vitis Rupestris
  • Vitis Berlandieri
  • Vitis Labrusca
  • Vitis Aestivalis
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19
Q

What kind of soils Phylloxera does not like

A

Sandy, dry soils

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20
Q

Which regions in the world are Phylloxera free? Name 6

A
  • Colares in Portugal
  • Mosel in Germany
  • Chile
  • Australia except for Yarra Valley
  • Provence
  • Priorat
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21
Q

Name 2 grapes that are naturally resistant to Phylloxera

A
  • Assyrtiko grape in Santorini, Greece
  • Juan Garcia grape in Arribes river in Spain
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22
Q

What is the yeast name that is commonly used in winemaking?

A

Saccharomyces Cerevisiae

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23
Q

What is the name of the person who introduced Biodynamics? What year?

A

Rudolph Steiner from Austria, 1924

24
Q

Name the main ingrediants of the Biodynamic preparation : 500

A

Cow Manure / Dung

25
Q

Name the main ingrediants of the Biodynamic preparation : 501

A

Silica (Crystalline Quartz)

26
Q

Name the main ingrediants of the Biodynamic preparation : 502

A

Yarrow (White Flower)

27
Q

Name the main ingrediants of the Biodynamic preparation : 503

A

Chamomile

28
Q

Name the main ingrediants of the Biodynamic preparation : 504

A

Stinging nettle (Plant)

29
Q

Name the main ingrediants of the Biodynamic preparation : 505

A

Oak Bark

30
Q

Name the main ingrediants of the Biodynamic preparation : 506

A

Dandelion flower

31
Q

Name the main ingrediants of the Biodynamic preparation : 507

A

Valerian flower

32
Q

Name the main ingrediants of the Biodynamic preparation : 508

A

Horsetail (Plant)

33
Q

What is dead arm?

A

Fungal disease which affects the wood of the vine and causes it to die slowly.
Grapes on the other arm display amazing intensity

34
Q

What is the other name of Dead Arm Disease?

A

Eutypa / Eutypia / Eutipiose

35
Q

Name a winery that makes a wine called Dead Arm

A

d’Arenberg “Dead Arm Shiraz” from Mclaren Vale in Australia

36
Q

What are the reasons of Cultured yeasts being selected for winemaking rather than the wild yeasts?

A
  • to quickly raise alcohol content in wine so can kill unwanted yeasts and acetobacter
  • to make consistent wines
  • as cultured yeasts can tolerate higher level of alcohol
37
Q

Budbreak in French

A

Débourrement

38
Q

Flower set in French

A

Floraison

39
Q

Green harvest in French

A

Ébourgeonnage

40
Q

What is green harvest

A

Reducing the yield by picking off and dropping part of the harvest at the start of Verasion

41
Q

Harvest in French

A

Vendange

42
Q

Why does harvesting usually occur early in the morning?

A
  • to prevent fermentation happening
  • to slow down oxidation
43
Q

Pruning in French

A

Taille

44
Q

in which climate the Pergola is favored?

A

Warm, Rainy places

ex) Rias Baixas in Portugal

45
Q

Who invented Guyot vine training?

A

Dr. Jules Guyot (French)

46
Q

What kind of pruning is Guyot vine training

A

Cane Pruning

47
Q

What is used to control the Downy Mildew

A

Bordeaux Copper

48
Q

What is used to control Powdery mildew

A

Fungersite

49
Q

name 3 vineyard diseases spread by leafhopper

A
  1. Pierce’s disease
  2. Flavescence Dorée
  3. Phytoplasma
50
Q

What are the conditions to have Noble rot?

A
  1. Fog in the morning
  2. 80% Humidity
  3. Fog to be cleared by afternoon
  4. afternoon sunshine
51
Q

What is égrappoir

A

Destemmer

52
Q

What is Chaptalixation

A

increasing the sugar content prior to fermentation so that a higher alcoholic level can be reached in wine

53
Q

What is Vin doux naturel

A

sweet wine produced by adding alcohol in the early stage of the fermentation which arrests the process before much of the sugar is used up

54
Q

What is Vin de Liqueur

A

Sweet wine produced by adding grape spirit (grape brandy) to unfermented must.
also called mistelle.

55
Q

Explain more about Guyot Vine
Training

A

consists of renewal training methods. Meaning the fruiting branches are renewed through winter pruning
Works best in cooler climates like Europe

56
Q
A

CMS (19 decks)

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