viticulture Flashcards
Which are the prevention system for frost?
Oil stoves known as smudge pots placed trough the row of wines to heat the air
Aspersion system: spray vines with water, in a way that cold air will freeze around it forming an ice coat
Turbine: disturb the air to prevent frost, mixing warm with cold from the ground
Helicopters
Which are the factors influencing viticulture?
Latitude
altitude
exposition
density
vine training
pruning
Canopy management
irrigation
yealds
Green picking
which is the the tipycal european rootstock?
vitis vinifera
Which are the american rootstocks?
vitis rupestris, vitis riparia, vitis berlandieri
which are the four main parts of a grape?
skin, stalk, pulp, pips
What contributes gives the skin?
Skin provide colour and tannin on red wines
What contributes gives the stalk?
Contain tannin but are normally removed prior to crushing
What contributes gives the pulp?
Pulp produce grape juice known as must, giving water content and fruit flavours
What give the pips
Pips contains bitter oil
List disease and pests
botrytis cinirea: fungus
Leaf roll: leafy bug
coulure: non pollination caused by cold
esca: fungal
flavescence doree
Millendrage
Peronospera
Philloxera
What is botrytis cinirea?
Rot develop with early morning mist and sunny afternoon on autumn season.
Grapes dry out and shrivel up like raising which become low in moisture, highly concentrated in sugar.
remedy of phylloxera bug?
grafting vitis vinfera in american rootstock
what is maceration pelliculaires?
to increase flavour intensity, white grapes are held in contact with their own skin at low temperature (6-10)
what is vin de goutte?
is the wine obtained from the free run juice
what is vin de presse?
Result of skin and other material pressed resulting in a wine with high tannin and colour that may be added to the vin the goutte
which is the typical alcohol content of the must after fermentation?
usually is around 12 degrees
what is responsible to convert must into wine?
saccharomyces cerevisiae can develop in absence of oxygen at a temperature between 10 and 30°
what is sulphuring?
by adding sulhur dioxide winemaker prevent the creation of unwanted yeasts and wine-spoiling moulds
what is maceration carbonique?
Technique used for red wines in order to have low tannin and high fruits
Malolactic fermenation
Take place after alcoholic fermentation
Conversion of malic acid into lactic acid and little carbon dioxide reducing the overall acidity of the wine.
This produce diacetyl responsable to give a buttery character.
which are the main wine appellations for maceration carbonique?
beaujolais noveau and touraine noveau
batonnage
process of stirring up the lees to increase flavour extraction
buttage
stooping up the soil around the base of the wine in order to prevent frost
cuvaison
maceration of grape skins in red wine in order to extract colour, tannin and flavour
lieux dits
smallest geographical unit of land within a vineyard
passerillage
grape been shrivelled by strong winds or been dried after picking
pigeage
punching down the cap to drown the aerobic bacteria, keeping the skin fresh and assist cuvaison process.
remontage
pumping fermenting juice over the cap during cuvaison
sussreserve
unfermented grape juice used to sweeten wines
which are the factor that affect alcohol content?
quantity of sugar and yeasts in the must or when winemaker decide to stop the fermentation.
at what temperature operates saccharomyces cerevisiae to start the fermentation?
between 10 and 30°
which is the action of sulphur dioxide?
create a film on top of the must and prevent contact with oxygen to avoid any oxidation, process is called sulphuring
maceration carbonique process
Whole bunches of grapes are put into the fermenting vat fitted with a pressure valve, which is then sealed. The valve allows carbon dioxide given off during the fermentation to escape when a certain pressure is reached within the vat. The whole grapes initially undergo fermentation within, converting a small amount of sugar into alcohol. The grapes then burst and normal fermentation takes place in a carbon dioxide atmosphere. This method causes the colour pigment to be extracted very quickly, which allows the wine to be drawn off from the skins after a short time.
what is cryoextraction?
winemakers freeze grapes at -7 then press them to recall an ice wine process.
debourbage
process to settle out the solid before the racking
microclimate
small area around a group of vines
mesoclimate
climate around a vineyard
lees
made of dead yeasts, pips, stalk on the bottom of the vessel
soutirage or racking
transfer wine from a vessel to another
