Viticulture Flashcards
1
Q
What is the minimum amount of sunshine required to support viticulture?
A
Approximately 1300 hours.
2
Q
Who developed the Guyot training system and when?
A
Jules Guyot in 1860.
3
Q
How is the Gobelet system called in Italy, Spain and Australia?
A
Albarello - Italy
En Vaso - Spain
Bush vines - Australia
4
Q
What type of training system is Guyot?
A
Cane-pruned/head trained. It can be simple or double
5
Q
What type of training system is Gobelet?
A
Spur-pruned/head trained.
6
Q
What is the training system preferred in Southern Rhone Valley?
A
Gobelet
7
Q
What type of training system is the Cordon de Royat?
A
Spur-pruned/cordon trained.
8
Q
What is the preferred training system for Pinot Noir in Champagne?
A
Cordon de Royat.
9
Q
How is the Tendone training system called in Italy and Portugal?
A
Italy - pergola
Portugal - enforcado
10
Q
What are the main 4 categories of diseases that can affect the vine?
A
- Fungal
- Viral
- Bacterial
- Phytoplasma
11
Q
How are phytoplasma diseases known as?
A
Grapevine yellows.
12
Q
What is the scientific name of Phylloxera?
A
Daktulosphaira vitifoliae.
13
Q
How was the Phylloxera originally described as?
A
Phylloxera vastatrix.
14
Q
When did Phylloxera spread through Europe?
A
In the 1860s.
15
Q
In which region in Europe was Phylloxera first encountered?
A
Southern Rhone Valley.
16
Q
Which country is entirely Phylloxera free?
A
Chile.
17
Q
What is another name for Powdery Mildew?
A
Oidium
18
Q
What is another name for Downy Mildew?
A
Peronospora.
19
Q
Which treatment is effective against Downy Mildew?
A
Bordeaux Mixture: a spray of Copper sulfate, water and lime developed in 1885.
20
Q
How can Powdery Mildew be controlled?
A
Applications of sulfur and other fungicides.
21
Q
What kind of disease is Eutypa Dieback? How else is it called?
A
Fungal disease. The Dead Arm.
The spores are carried by rain and enter the vine through the pruning wounds. It releases toxins and eventually the infected cane dies (the dead arm).
22
Q
Which fungus is responsible for Eutypa Dieback?
A
Eutypa lata.
23
Q
What kind of disease is Esca? How else is it called?
A
Fungal disease. Black Measles.
24
Q
Where did Black Rot originated. How did it spread through Europe?
A
North America. In the 1800s with the importation of phylloxera-resistant rootstocks.
25
What is Bunch Rot?
A fungal disease caused by a number of fungi species.
26
Which fungus is responsible for the Grey Rot?
Botrytis cinerea.
27
Give 3 examples of Bacterial Diseases.
1. Pierce's Disease
2. Crown Gall (Black Knot)
3. Bacterial Blight
28
Which insect is the main vector for Pierce's Disease?
Glassy-winged Sharpshooter.
29
How does the Pierce's Disease affect the vine?
The Xylella Fastidiosa bacterium is injected into the vine's sap by the glassy-winged sharpshooter. The bacterium multiplies into the vine's xylem blocking the movement of the water and eventually killing the vine.
30
What kind of disease is Crown Gall?
Bacterial disease.
31
Which Bacterium is responsible for Crown Gall disease?
Agrobacterium tumefaciens.
32
Which Bacterium is responsible for Bacterial Blight disease?
Xanthomonas ampelina.
33
Give 2 examples of viral diseases.
1. Leafroll Virus
2. Fanleaf Degeneration.
34
How does the Leafroll Virus affect the vines?
Reduces yields and delays ripening.
35
How does the Fanleaf Degeneration virus spreads? How does it affect the vines?
Through nematodes feeding on infected roots. Deforms shoot growth and leads to poor fruit set.
36
Give one example of phytoplasma disease. How does it affect the vine?
Flavescence Doree. It delays budbreak and slows shoot growth causing bunches to fall off and berries to shrivel.
37
When did Flavescence Doree first appeared?
In Armagnac in 1949.
38
Who introduced the concept of biodynamic viticulture and when?
The Austrian Rudolf Steiner in 1924.
39
Below which temperature most yeasts will become inactive?
10 degrees Celsius.
40
Above which temperature will yeast die?
45 degrees Celsius.
41
What is the benefit of hot fermentation for red wines?
Increased extraction of color, tannin and flavor compounds.
42
Explain batonnage.
Lees stirring to add complexity and richness.
43
Explain Reverse Osmosis.
The process of removing alcohol from a wine with a modern device such as a spinning cone.
The wine is separated into 2 parts:
1. Permeate - contains water and ethanol
2. Retentate - wine's aromatic compounds
The Permeate is distilled to the desired alcohol level and then recombined with the Retentate.
44
What is the maximum abv % that can be adjusted through Reverse Osmosis in EU?
Maximum 2% abv.
45
If a wine needs to be acidified, what would be the preferred acid used?
Tartaric acid added prior to fermentation.
46
Which compound is responsible for buttery aromas in wine and how does it get formed?
Diacetyl, is a byproduct of the malolactic fermentation.
47
When and were was cold soak developed?
In Burgundy in the 1970s.
48
Which compounds are responsible for the color in red wines?
Anthocyanins
49
What is a Chapeau?
The cap of grape solids which develops at the surface of the must.
50
What is the difference between Pigeage and Remontage?
Pigeage or punching down is submerging and breaking the cap manually or mechanically while Remontage pumps the fermenting wine over the cap.
51
What is Delestage?
In the case of red wines, the winemaker fully drains the fermentation tank. The wine is racked into another vessel and pumped back into the fermenation tank over the cap.
52
What is Vin de Goutte?
What is Vin de Presse?
Free-run wine.
Press wine.
53
What is Elevage?
Maturation period in wood.
54
What is Soutirage?
Racking, the movement of the wine from one vessel to another providing aeration and clarification, separating the wine from its lees and sediment.
55
What is Collage?
Fining, requires an agent to precipitate solids out of the wine.
56
Name the most common fining agents.
Bentonite (a type of clay)
Casein (a milk protein)
Isinglass (obtained from sturgeon bladders)
Gelatin
Egg White
57
What is Debourbage?
The settling of the juice after pessing, allowing to be racked off suspended solids and clarified prior to fermentation.
58
What is Cold Stabilization?
Chilling the wine down to -3 degrees Celsius after the alcoholic fermentation is complete in order to cause tartrate crystals to precipitate.
59
What is Sussreserve?
Sterilized fresh grape juice used to add sweetness back to wines which have been fermented dry.
60
What is micro-oxygenation?
An aeration technique in which smaller amounts of oxygen are allowed to enter a stainless steel tank during either fermentation or maturation of the wine.
61
What are the European oak species used for barrels?
Quercus Robur
Quercus Petraea (or Quercus sessilis).
62
What is the name for the American Oak species used for barrels?
Quercus Alba.
63
What are the stages for making a barrel?
1. Chauffage (warming)
2. Cintrage (shaping)
3. Bousinage (toasting)
64
What is Coulure?
How does it affect the vine?
A viticultural hazard triggered mainly by bad weather.
The flowers remain closed and are not fertilized, thus the vines are not pollinated and grapes fail to develop.
65
What is Millerandage? How does it affect the vine?
Viticultural hazard triggered by bad weather during flowering resulting in bunches with berries that differ greatly in size and maturity.
66
Who discovered that yeast is the agent of fermentation and when?
Louis Pasteur in the mid 1850s.
67
Name two researchers that isolated for the first time the malolactic bacteria culture in the 1950s.
Emille Peynaud in France
Brad Webb in Califonia, USA
68
What are the main sugar types in grapes?
Glucose and fructose.
69
Which compounds are responsible for the color of red wines?
Anthocyanins.
70
Which polyphenols are largely responsible for bitterness in wine?
Catechins.
71
What is the crossing bacchus?
(Silvaner x Riesling) x Muller Thurgau.
72
The SO4 rootstock is a crossing of which species of vines?
Berlandieri x Riparia
73
Name two regions in Europe where phylloxera cannot thrive.
Colares and Mosel.
74
Give 4 other species than Vitis Vinifera.
Vitis rupestris
Vitis riparia
Vitis berlandieri
Vitis labrusca
Vitis aestivalis
Vitis amurensis.
75
How else is the The Klosterneuburg Must Weight called?
Babo Scale.
76
Name 3 acids that are formed during fermentation.
Lactic, succinic and acetic.
77
Which of the methods would have a larger amount of permanent wood ?
Cordon-Trained Spur-Pruned
or
Head-Trained Cane-Pruned
Cordon-Trained Spur-Pruned.
78
What is a tendril ?
Vegetative growth that allows the vine to cling to different objects.
79
The science of identifying grape varieties based on morphology is called what ?
Ampelography.
80
How is the fluid transport system that the plants have called ?
Xylem.
81
Define stomates.
Microscopic spores in the vine’s leaves which absorb CO2 from the environnement.
82
Which rootstock is known to be salt tolerant ?
Ramey.
83
What is Xiphinema index ?
The dagger nematode which vectors fanleaf degeneration virus.
84
What is the primary vector for leafroll virus ?
Mealybugs.
85
Which Asian vitis species was crossed with vinifera to obtain the Koshu grape ?
Vitis Davidii.
86
Which enzyme produced by botrytis is responsible for rapid oxidation ?
Laccase.
87
Which enzyme can be added to a finished wine to prevent malolactic fermentation ?
Lysozyme, derived from egg whites. It will not protect against yeast or acetic acid bacteria.
88
Which fining agent can be used to remove yeast including Brettanomyces ?
Chitosan, derived from the exoskeleton of crustaceans.
89
What is Grande Vidure?
Synonym for Carmenere.
90
What is Marselan?
Red grape. Cabernet Sauvignon x Grenache.
91
What is the Koppen system?
A climatic classification system e.g. Maritime, Mediterranean, Continental etc.
92
What are Dogridge, Fercal and Harmony?
Rootstocks
93
State whether each of the following are either Fungal or Viral diseases.
Eutypa
Leaf Roll
Esca
Anthracnose
Legno Riccio
Eutypa – Fungal
Leaf Roll – Viral
Esca – Fungal
Anthracnose – Fungal
Legno Riccio – Viral
94
Would a wine with a low PH require more or less SO2 for microbial stability ?
Less
95
What is the difference between condensed and hydrolysable tannins ?
Condensed tannins are polymers of flavonoids that are extracted from grapes. The term tannin, used generally, refers to these.
Hydrolysable tannins are derived from oak and comprised of non-flavonoids.
96
Which compound is responsible for bell pepper like flavours in Cabernet Sauvignon ?
Methoxypirazines.
97
Which esters are responsible for strawberry, kirsch, banana and bubblegum like flavours in wines made using Carbonic Maceration ?
Ethyl cinnamate and isoamyl acetate.
98
What is flash detente ?
A technique similar to thermovinification that accelerate the extraction of red grapes by exposing them to very high heat for a short period of time. Useful for creating an acceptable product out of low-quality or compromised fruit.
99
Explain flotation
A method of clarification, in which gas is pulsed through the juice, and the solids float to the top of the liquid. The solids may be skimmed off or the tank may be drained, leaving the solids behind.
100
What is the difference between pumping over (remontage) and delestage ?
During pumping over the liquid is pumped from the bottom of the tank over the skins floating at the top.
For delestage (rack and return), once a day, the entire volume of the liquid in the fermenting vat is drained off into a second vat and then is returned to the original vat by spraying it over the skins.
101
Name one region where the submerged cap fermentation is used for a greater extraction.
Piedmont.
102
What is Ouillage ?
Topping every two weeks to replace the volume of wine lost to the atmosphere.
103
What is selection massale ?
The selelection of budwood for replanting from a number of vines throughout the vineyard, rather than single clones resulting in a broader genetic diversity
104
Which species of Vitis are mainly used for rootstock ?
Vitis Riparia, Vitis Berlandieri and Vitis Rupestris.
105
Give a synonym for Cabernet Gernischt
Carmenere.
106
What is the parentage of the following grape varieties?
Marselan
Lilorila
Arinarnoa
Marselan – Cabernet Sauvignon x Grenache
Lilorila – Baroque x Chardonnay
Arinarnoa – Tannat x Cabernet Sauvignon
107
What is the name of the fungi that can have a symbiotic relationship with the roots of many plants?
Mycorrhizae
108
What is the name for the area directly around the plant roots, where microbes are concentrated?
Rhizosphere
109
What is the term for unwanted shoots that develop from dormant buds on older wood?
Suckers
110
What is the name for the stem of a grapevine leaf which connects to the shoot?
Petiole
111
What is bloom?
A thick waxy coating that protects the fruit from disease, prevents berry dehydration, and collects yeasts and other microbes useful during fermentation
112
Respiration converts sugar into usable energy called ATP. Which molecule does the acronym ATP refer to?
Adenosine triphosphate
113
Are the following hybrid varieties permitted or not permitted by the EU?
Chambourcin
Baco Noir
Rondo
Vidal Blanc
Regent
Chambourcin – Not permitted
Baco Noir – Not permitted
Rondo – Permitted
Vidal Blanc – Not permitted
Regent – Permitted
114
Name a metric used for assessing the balance of a vine’s vegetative growth versus its fruit growth.
The Ravaz Index (the ratio of fruit weight to pruning weight)
115
Give 2 Genus that belong to the Vitaceae family.
Vitis and Muscadinia
116
Name a species of the Muscadinia Genus.
Rotundifolia
117
What is an aeolian soil?
A wind blown soil e.g. Loess
118
If fluvial soils are weathered, transported and deposited by rivers and streams. What is the term for soils transported by erosion and gravity?
Colluvial
119
What is Loam?
A soil texture comprised of a blend of different particle sizes, including sand, silt, and clay.
120
Of the 17 essential nutrients required for the healthy function of the vine, most are absorbed through the soil. Which 3 of these are the most important?
Nitrogen
Phosphorus
Potassium
121
Which of the following are macronutrients and which are micronutrients?
Calcium
Iron
Manganese
Magnesium
Sulfur
Calcium – Macronutrient
Iron – Micronutrient
Manganese – Micronutrient
Magnesium – Macronutrient
Sulfur – Macronutrient
122
What are the French and English terms for the system of propagation where a shoot from a vine is laid down into the ground and it roots and forms a new vine that may be separated from the mother vine?
Provignage or Layering
123
1 ton per acre of grape yield is approximately equal to how many hl/ha of wine?
11–15 hectoliters per hectare
124
What are Kicker canes?
Sacrificial canes left on spur-pruned vines during pruning used to reduce vine vigour or to avert frost risk to the shoots at spur positions.
125
What are the French terms for shatter and ‘hens and chicks’?
Coulure and Millerandage
126
What is the name of the alternative pruning system developed in the 1860s that minimises pruning cuts and manages the vine’s sap flow avoiding large cuts and cuts near the head of the vine?
Guyot-Poussard Pruning
127
What are NDVIs?
Vineyard maps that demonstrate vine vigour, based on the colour of the canopy, as captured by aerial infrared photography. These maps suggest areas of water stress.
128
Which fungus causes Powdery Mildew?
Erysiphe necator AKA Uncinula necator
129
Which fungal disease is instigated by Guignardia bidwellii?
Black Rot
130
What is the upper limit for copper in organic vineyards in the EU in KG per ha averaged over 7 years?
4 KG per ha
131
Who developed the biodynamic calendar known as the Farmer’s Almanac and in which year?
Maria Thun, 1962
132
Which Biodynamic Preparation number corresponds to each of the following treatments?
Dandelion flowers in cow mesentery for compost
Manure from cow 60g/ha with 34L water
Chamomile blossoms in cow's intestines
Horsetail plant tea to cope with fungal diseases
Dandelion flowers in cow mesentery for compost – 506
Manure from cow 60g/ha with 34L water – 500
Chamomile blossoms in cow's intestines – 503
Horsetail plant tea to cope with fungal diseases – 508
133
What is the name of the Protocol formed in 2019, that is a global initiative encouraging growers to adopt practices that combat climate change?
The Porto Protocol
134
What does the acronym IPM stand for in relation to vineyard maintenance?
Integrated Pest Management
135
What kind of disease is Anthracnose? Who is causing it?
Fungal disease caused by the fungus Elsinoe ampelina.
136
What is maceration pelliculaire?
Skin maceration
137
Name two biodynamic practices that affect the soil directly.
Horn manure - enhances the life of the soil and the relationship between soil and plants
Biodynamic compost - helps attune the soil to the whole farm organism and wider influences while increasing soil life
138
Name two deterents for phyloxera in Mendoza except rootstocks.
Loose, alluvial sand over clay soil structure coupled with the strong Zonda wind.
Furrow irrigation
