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Certified Exam > Viticulture > Flashcards

Viticulture Flashcards

1
Q

What is Viticulture?

A

The study/art of grape growing

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2
Q

What decisions do the grower/viticulturist face?

A 
Vine training & pruning methods
Canopy management
Fertilization & irrigation
Harvest dates
Disease control
Monitoring the development of the vineyard
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3
Q

What do advances in viticulture aim to do?

A

Reduce the vagaries of weather and disease and promote either the quantity or quality of wine.

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4
Q

List the stages of the life cycle of the vine in order

A 
Weeping
Budbreak
Flowering
Fruit Set
Veraison/Cane Ripening
Ripe
Harvest/Vendange
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5
Q

What is weeping or bleeding?

A

The first stage of the life cycle of the vine. Watery sap will leak from the pruned canes.

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6
Q

At what average air temperature does the vine emerge from dormancy?

A

50 degrees F

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7
Q

What is budbreak?

A

The second stage of the life cycle of the vine. The first small shoots and leaves will break through buds left intact by winter pruning.

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8
Q

What is the vine vulnerable to during budbreak?

A

Frost

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9
Q

What are embryo clusters?

A

Small green clusters that form on the shoots by mid-April

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10
Q

When does budbreak occur?

A

March or April

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11
Q

When does weeping/bleeding occur?

A

February

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12
Q

When does flowering occur?

A

6 to 13 weeks after initial budbreak, depending on the climate

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13
Q

What is flowering?

A

Third stage of the life cycle of the vine. Embryo bunches bloom into small flowers for about ten days, and the self-pollinating grapevine begins the process of fertilization.

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14
Q

What is the vine susceptible to as it flowers?

A

The damaging effects of cold, frost, and wind

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15
Q

What is fruit set?

A

Successfully pollinated embryos brunches grow into true grape clusters

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16
Q

Each grape is the product of _____________ fertilization.

A

Individual

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17
Q

What percent of embryo berries go through fruit set?

A

around 30%

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18
Q

What happens to the embryo bunches that don’t successfully progress to fruit set?

A

They “shatter” falling from the cluster

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19
Q

As the berries enlarge through July, they _____.

A

remain hard, high in acidity, and low in sugar

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20
Q

When does veraison begin?

A

August

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21
Q

What is veraison?

A

Fourth stage of the life cycle of the vine. Grapes begin to truly ripen.

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22
Q

During veraison, ________ are moved from the _______ to the _______.

A

Sugars

Leaf system – Fruit

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23
Q

What visual effect on the grape does veraison have?

A

Grapes soften and change color

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24
Q

Acidity ______ during veraison.

A

decreases

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25
Q

During veraison, what color shifts happen?

A

Green to red-black

Yellow to Green

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26
Q

What variety is characterized by uneven ripening?

A

Zinfandel

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27
Q

When does cane ripening occur?

A

At the same time as veraison

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28
Q

What is cane ripening?

A

When the stems on each shoot begin to lignify, accumulating carbohydrates to sustain the plant through winter.

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29
Q

When the grapes have achieved an optimal balance of _____ and _____ they are ready for harvest.

A

Sugar; Acid

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30
Q

What is vendange?

A

Harvest

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31
Q

When does harvest occur?

A

As early as late August and may last through early November

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32
Q

Which grapes are generally harvested first – red or white?

A

White

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33
Q

What is complete physiological ripeness?

A

A concept of ripeness comprising not only must weight and pH, but also the ripening of tannin and other phenolics, the condition of the berry and its pulp, and seed lignification

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34
Q

When happens to the vines following harvest?

A

In autumn, grapes lose their leaves and enter a period of winter dormancy. Fertilization may occur. Vines are pruned to prepare for next years growth.

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35
Q

For equivalent dates for the Southern hemisphere – add _______ months

A

Six

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36
Q

What does climate encompass?

A

Expected temperature, Rainfall, Sunshine, wind, and other atmospheric elements

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37
Q

What is weather?

A

The daily manifestation of climate

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38
Q

What is responsible for vintage variation?

A

Weather

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39
Q

What generally remains stable from year to year – weather or climate?

A

Climate

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40
Q

What mean average temperature do vines prefer?

A

50 degrees to 68 degrees F, with an ideal temperature of 57 degrees

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41
Q

To ripen, red grapes require an average summer temperature of ____, whereas white grapes prefer an average of _____.

A

Red — 70

White — 66

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42
Q

Where is viticulture generally restricted to?

A

The temperate bands of latitude between 30 and 50 degrees in the North and South

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43
Q

What is the California Heat Summation index?

A

Method of classifying climates solely by temperature

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44
Q

How are climates divided in the California Heat Summation index?

A

Into 5 regions by the number of degree days

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45
Q

How are degree days calculated?

A

By multiplying the days in each month of the growing season (defined as April 1 through October 31) by the mean number of degrees over 50 for the month.

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46
Q

Temperature and _____ are closely related.

A

Sunshine

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47
Q

Sunshine is a necessary provider of _____ and _____

A

light; heat

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48
Q

What is photosynthesis?

A

Process of plants converting carbon dioxide into organic compounds, including sugars

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49
Q

How many hours of sunshine are required to support viticulture?

A

1300

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50
Q

Sunshine during the growing season _____ the farther one moves away from the equator.

A

Increases

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51
Q

Vines in the _____ climates will often enjoy more sunshine than vines in the _____ climates.

A

Cooler; Warmer

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52
Q

Cloud cover will not greatly impact _____, but will impact _____.

A

Transmission of light; Transmission of heat

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53
Q

T/F: The vine evolved as a drought resistant plant.

A

True

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54
Q

Approximately, how many inches of rainfall are required to produce an adequate crop?

A

20-30 inches

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55
Q

What is water stress?

A

When a vine receives too little rain. It is a condition that promotes smaller berry size and yields but will lead to interrupted ripening and complete shutdown of the vine if too severe

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56
Q

What happens if a vine receives too much rain?

A

Fruit quality is diluted and a friendly environment for fungal diseases is created

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57
Q

How can wind negatively affect the vine?

A

At violent extremes – it can undermine flowering and denude vines.

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58
Q

How can wind positively affect the vine?

A

Can be detrimental to mold/mildew; also the use of wind machines to battle frost by mixing warmer upper air with cooler air near the ground

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59
Q

What is terroir?

A

French term defining the complete system of the living vine; The taste of a place

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60
Q

What does terroir comprise?

A

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

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61
Q

Put the following in order from largest to smallest: Microclimate, Macroclimate, Mesoclimate

A

Macroclimate
Mesoclimate
Microclimate

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62
Q

What is Macroclimate?

A

Regional Climate

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63
Q

What is Mesoclimate?

A

Climate of a particular vineyard

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64
Q

What is Microclimate?

A

Climate in and around a vine canopy

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65
Q

What is aspect?

A

Degree and direction of slope

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66
Q

What is essential to distinctions in mesoclimate?

A

Aspect and Shelter of a vineyard

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67
Q

How do slopes affect the vines?

A

They provided good drainage and may benefit from increased sunshine, but temperature falls steadily with added altitude.

68
Q

Canopy management was developed to affect the _____ of a vine

A

Microclimate

69
Q

How does canopy management affect the vine?

A

Exposure to sunshine and the eventual yield

70
Q

What does canopy management include?

A

Winter pruning, leaf removal, shoot positioning, and the use of sophisticated trellising systems

71
Q

In general, _______ soils produce better wines than ________ soils.

A

low fertility; rich

72
Q

What type of soils are desireable?

A

Well-drained, easily penetrable, with good water retention. They permit the vine to dig deeply for water and minerals.

73
Q

What kind of soil contributes to higher acidity in grapes?

A

Limestone-rich soils with high soil pH

74
Q

Wines with a higher acidity have a ______ pH.

A

lower

75
Q

What counteracts soil acidity (low pH)?

A

application of lime

76
Q

What are clones?

A

Identical genetic reproductions of a single vine

77
Q

Why are most of the world’s vines grafted onto American rootstock?

A

Because they are resistant to Phylloxera

78
Q

What other reasons are behind a growers selection of a particular rootstock?

A

Ability to withstand other diseases and drought, its tolerance to salt and lime, and/or its effect on vine vigor

79
Q

How many years from the grafting/planting before the grapes are suitable for harvest?

A

Three years

80
Q

At what year are grapevines considered mature?

A

Six Years

81
Q

What defines maturity in a grapevine?

A

Stabilization of shoot growth and vine annual yield

82
Q

When is the rootstock considered mature?

A

Ten Years

83
Q

When does the yield of grapevines begin to decline?

A

20 years

84
Q

At what age are vines often uneconomical to maintain?

A

After 50 years

85
Q

What is the advantage of old vines?

A

Small yields which lead to highly concentrated fruit

86
Q

Name two examples of valued old vines.

A

Rhone varieties in Australia

Zinfandel in California

87
Q

What is vine training?

A

the processes of pruning, shaping, and trellising the vine

88
Q

What is the objective of vine training?

A

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

89
Q

Why are vines tethered to another apparatus?

A

They have no self-supporting structure

90
Q

What are the two classifications of the ways vines are trained?

A

Cordon or Head

91
Q

What is cordon training?

A

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

92
Q

What is head training?

A

When the vine has no permanent cordon, and the trunk ends in a knob or head.

93
Q

Which type of training generally requires a trellising system?

A

Cordon Trained

94
Q

Which type of training doesn’t require a trellising system because the vines can be supported by a single stake or not at all?

A

Head Trained

95
Q

Where is most winemaking done?

A

Between the 30th and 50th parallel North and South

96
Q

What is climate based on?

A

Weather history

97
Q

What is weather history

A

Wind patterns, hours of sunlight, cloud cover, precipitation, temperature

98
Q

3 levels of climate

A

Macroclimate
Mesoclimate
Microclimate

99
Q

Factors that affect climate

A

Slope, Aspect, Altitude, Trees/Forest, Bodies of water, Geographical features

100
Q

Climate Hazards

A

Humidity (mold)
Rain at harvest (diluted grapes)
Frost (especially in spring)
Winds (helps aeration but may damage vines)

101
Q

Characteristics of cool climate

A 
Grapes are less ripe
lower sugar
higher acidity
less alcohol potential
tart and lean flavors
102
Q

Characteristics of warm climate

A 
Grapes can fully ripen
more sugar in the grape must
lower acidity
high alcohol potential
ripe, lush, juicy flavors
103
Q

Characteristics of a maritime climate

A

Long, mild growing seasons followed by cool, moist winters

Very humid/lots of precipitation

104
Q

Examples of maritime climates

A

Bordeaux, Willamette Valley, Rias Baixas

105
Q

Characteristics of a Continental climate

A

4 seasons
extreme variation
short, warm-to-hot growing season

106
Q

Examples of continental climates

A

Burgundy, Rioja, Champagne, Rheingau, Niagara Peninsula

107
Q

Characteristics of a mediterranean climate

A

Long, warm, and dry growing season with very mild winters

Desirable for winegrowing but danger of drought

108
Q

Examples of mediterranean climate

A

Southern Rhone Valley, South Africa’s Coastal region, Sonoma and Napa Counties

109
Q

Limestone, Chalk, and Tuffeau (Tufa, Tufo)

A 
Areas once covered by water
Rich in calcium from deposited seashells
Excellent drainage as well as deep-rooting opportunities for vines
Marl - calcareous
Clay Loam - crumbly clay/sand/silt
110
Q

Gravel

A

Loose textured
small stones
excellent drainage and allowing deep vine-rooting

111
Q

Clay

A

Finely textured and filled with minerals
Gives nutrients
Water retentive

112
Q

Sand

A

Good drainage
Limited nutrient
Protects against phylloxera
Sandstone - compressed sand and mica

113
Q

Granite

A

Hard, crystalline rock of extraordinary density
Limits fertility
Volcanic = basalt, Tufa, and Jory soils
Alluvial = fertile, clay, silt, and sand

114
Q

Schist and Slate

A

Mineral rich layers
Allows vine roots to penetrate
Flint = Siliceous hard soils, strong mineral flavors (gun flint)

115
Q

Well known Chardonnay soil

A

Kimmeridgian clay

116
Q

Well known Merlot soil

A

Clay

117
Q

Well known Sauvignon Blanc soil

A

Flint

118
Q

Well known Cabernet Sauvignon soil

A

Gravel

119
Q

Well known Pinot Noir soil

A

Marl

120
Q

Well known Syrah soil

A

Granite

121
Q

Well known Gamay soil

A

Sand

122
Q

Well known Riesling soil

A

Slate

123
Q

Grape species

A 
Vitis vinifera
Vitis Labrusca
Vitis Riparia
Vitis Rupestris
Vitis Berlandieri
Vitis Amurensis (China)
124
Q

Cross

A

produced by fertilizing the flower of one variety with the pollen of another variety, thus creating a new variety

125
Q

Famous Crosses

A

Cabernet Sauvignon, Pinotage, Muller Thurgau, Madeleine Royale, Ruby Cabernet

126
Q

Cabernet Sauvignon cross

A

Cabernet Franc x Sauvignon Blanc

127
Q

Pinotage cross

A

Pinot Noir x Cinsault

128
Q

Muller-Thurgau cross

A

Riesling x Madeleine Royale

129
Q

Madeleine Royale cross

A

Pinot x Trollinger

130
Q

Ruby Cabernet cross

A

Carignan x Cabernet Sauvignon

131
Q

Hybrid

A

Vitis Vinifera x other species

132
Q

Famous hybrids

A

Vidal, Geisenheim

133
Q

Vidal hybrid

A

Ugni Blanc x Rayon d’Or

134
Q

Geisenheim hybrid

A

Riesling x Chancellor

135
Q

Nematodes

A

Small roundwords that feed on vine roots

May be responsible for spreading viral diseases

136
Q

Treatment for Nematodes

A

Pesticides
Mulching
Virus-free rootstock

137
Q

Grape Moths

A

Larvae attack young leaves

138
Q

Treatment for Grape Moths

A

Pesticides/Cultural practices

139
Q

Phylloxera

A

Root feeding lice that kill vines

140
Q

Treatment for Phylloxera

A

grafting onto resistant rootstock

141
Q

Powdery mildew (Oidium)

A

Fungal, cobweb like growth that stops photosynthesis/ripening

142
Q

Treatment for Oidium (Powdery Mildew)

A

Sulphur

143
Q

Downy Mildew

A

Fungal, caused by humidity, cottony growth

144
Q

Treatment for Downy Mildew

A

Bordeaux mixture

145
Q

Pierce’s Disease

A

Bacterial infection, fatal, spread by sharpshooters

146
Q

Treatment for Pierce’s Disease

A

No cure, get rid of sharpshooters

147
Q

Grey Rot/Noble Rot

A

Fungal, may be positive for fully ripe grapes or negative for unripe grapes

148
Q

Treatment for Grey Rot/Noble Rot

A

Fungicide

Canopy management to control air flow

149
Q

Coulure

A

Difficulty at flowering because of cool/wet weather – drops berries

150
Q

Treatment for Coulure

A

Adequate varietal for climate

Adequate leaf coverage

151
Q

Milledrange

A

Abnormal fruit set
Uneven sized berries
Caused by poor weather

152
Q

Life cycle of the vine

A 
Dormancy - winter
Bud Break - Early Spring
Shoot Growth - Mid Spring
Flowering + Fruit Set - Late Spring
Growth - Summer
Veraison - Late Summer
Harvest - Fall
153
Q

Parts of a Grape

A

Stem, Bloom, Skin, Pulp, Seeds

154
Q

Stem

A

provide Tannins

155
Q

Bloom

A

provide Yeasts & Bacteria

156
Q

Skin

A

provide Flavor compounds, tannins, colors

157
Q

Pulp

A

provide sugar, water, acids (tartaric & malic)

158
Q

Seeds

A

provide bitter oils

159
Q

Oxidation

A

Smells stale or like bad fruits

Exposed to oxygen, change in color

160
Q

Volatile Acidity (VA)

A

Acetic Acid or Vinegar

161
Q

Excess Sulfur

A

Burnt Matches

162
Q

Hydrogen Sulfide (H2S)

A

Rotten egg smell caused by sulphur reacting with lees

May dissipate with aeration

163
Q

Trichloranisole (TCA or Corked)

A

Mold, Wet Cardboard

164
Q

Brettanomyces

A

Not necessarily a fault depending on personal taste

Wild yeast which can produce various animal - like aromas

165
Q

Reduction

A

Boiled cabbage, onions smell

Lack of air contact during vinification

166
Q

Varieties prone to reduction

A

Syrah

Sauvignon Blanc

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