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Viticulture Flashcards

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1
Q

What is the minimum amount of sunshine required to support viticulture?

A

Approximately 1300 hours.

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2
Q

Who developed the Guyot training system and when?

A

Jules Guyot in 1860.

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3
Q

How is the Gobelet system called in Italy, Spain and Australia?

A

Albarello - Italy

En Vaso - Spain

Bush vines - Australia

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4
Q

What type of training system is Guyot?

A

Cane-pruned/head trained. It can be simple or double

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5
Q

What type of training system is Gobelet?

A

Spur-pruned/head trained.

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6
Q

What is the training system preferred in Southern Rhone Valley?

A

Gobelet

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7
Q

What type of training system is the Cordon de Royat?

A

Spur-pruned/cordon trained.

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8
Q

What is the preferred training system for Pinot Noir in Champagne?

A

Cordon de Royat.

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9
Q

How is the Tendone training system called in Italy and Portugal?

A

Italy - pergola

Portugal - enforcado

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10
Q

What are the main 4 categories of diseases that can affect the vine?

A
  1. Fungal
  2. Viral
  3. Bacterial
  4. Phytoplasma
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11
Q

How are phytoplasma diseases known as?

A

Grapevine yellows.

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12
Q

What is the scientific name of Phylloxera?

A

Daktulosphaira vitifoliae.

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13
Q

How was the Phylloxera originally described as?

A

Phylloxera vastatrix.

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14
Q

When did Phylloxera spread through Europe?

A

In the 1860s.

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15
Q

In which region in Europe was Phylloxera first encountered?

A

Southern Rhone Valley.

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16
Q

Which country is entirely Phylloxera free?

A

Chile.

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17
Q

What is another name for Powdery Mildew?

A

Oidium

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18
Q

What is another name for Downy Mildew?

A

Peronospora.

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19
Q

Which treatment is effective against Downy Mildew?

A

Bordeaux Mixture: a spray of Copper sulfate, water and lime developed in 1885.

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20
Q

How can Powdery Mildew be controlled?

A

Applications of sulfur and other fungicides.

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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).

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22
Q

Which fungus is responsible for Eutypa Dieback?

A

Eutypa lata.

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23
Q

What kind of disease is Esca? How else is it called?

A

Fungal disease. Black Measles.

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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.

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25
Q

What is Bunch Rot?

A

A fungal disease caused by a number of fungi species.

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26
Q

Which fungus is responsible for the Grey Rot?

A

Botrytis cinerea.

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27
Q

Give 3 examples of Bacterial Diseases.

A
  1. Pierce’s Disease
  2. Crown Gall (Black Knot)
  3. Bacterial Blight
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28
Q

Which insect is the main vector for Pierce’s Disease?

A

Glassy-winged Sharpshooter.

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29
Q

How does the Pierce’s Disease affect the vine?

A

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.

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30
Q

What kind of disease is Crown Gall?

A

Bacterial disease.

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31
Q

Which Bacterium is responsible for Crown Gall disease?

A

Agrobacterium tumefaciens.

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32
Q

Which Bacterium is responsible for Bacterial Blight disease?

A

Xanthomonas ampelina.

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33
Q

Give 2 examples of viral diseases.

A
  1. Leafroll Virus
  2. Fanleaf Degeneration.
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34
Q

How does the Leafroll Virus affect the vines?

A

Reduces yields and delays ripening.

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35
Q

How does the Fanleaf Degeneration virus spreads? How does it affect the vines?

A

Through nematodes feeding on infected roots. Deforms shoot growth and leads to poor fruit set.

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36
Q

Give one example of phytoplasma disease. How does it affect the vine?

A

Flavescence Doree. It delays budbreak and slows shoot growth causing bunches to fall off and berries to shrivel.

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37
Q

When did Flavescence Doree first appeared?

A

In Armagnac in 1949.

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38
Q

Who introduced the concept of biodynamic viticulture and when?

A

The Austrian Rudolf Steiner in 1924.

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39
Q

Below which temperature most yeasts will become inactive?

A

10 degrees Celsius.

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40
Q

Above which temperature will yeast die?

A

45 degrees Celsius.

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41
Q

What is the benefit of hot fermentation for red wines?

A

Increased extraction of color, tannin and flavor compounds.

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42
Q

Explain batonnage.

A

Lees stirring to add complexity and richness.

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43
Q

Explain Reverse Osmosis.

A

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.

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44
Q

What is the maximum abv % that can be adjusted through Reverse Osmosis in EU?

A

Maximum 2% abv.

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45
Q

If a wine needs to be acidified, what would be the preferred acid used?

A

Tartaric acid added prior to fermentation.

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46
Q

Which compound is responsible for buttery aromas in wine and how does it get formed?

A

Diacetyl, is a byproduct of the malolactic fermentation.

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47
Q

When and were was cold soak developed?

A

In Burgundy in the 1970s.

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48
Q

Which compounds are responsible for the color in red wines?

A

Anthocyanins

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49
Q

What is a Chapeau?

A

The cap of grape solids which develops at the surface of the must.

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50
Q

What is the difference between Pigeage and Remontage?

A

Pigeage or punching down is submerging and breaking the cap manually or mechanically while Remontage pumps the fermenting wine over the cap.

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51
Q

What is Delestage?

A

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.

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52
Q

What is Vin de Goutte?

What is Vin de Presse?

A

Free-run wine.

Press wine.

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53
Q

What is Elevage?

A

Maturation period in wood.

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54
Q

What is Soutirage?

A

Racking, the movement of the wine from one vessel to another providing aeration and clarification, separating the wine from its lees and sediment.

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55
Q

What is Collage?

A

Fining, requires an agent to precipitate solids out of the wine.

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56
Q

Name the most common fining agents.

A

Bentonite (a type of clay)

Casein (a milk protein)

Isinglass (obtained from sturgeon bladders)

Gelatin

Egg White

57
Q

What is Debourbage?

A

The settling of the juice after pessing, allowing to be racked off suspended solids and clarified prior to fermentation.

58
Q

What is Cold Stabilization?

A

Chilling the wine down to -3 degrees Celsius after the alcoholic fermentation is complete in order to cause tartrate crystals to precipitate.

59
Q

What is Sussreserve?

A

Sterilized fresh grape juice used to add sweetness back to wines which have been fermented dry.

60
Q

What is micro-oxygenation?

A

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
Q

What are the European oak species used for barrels?

A

Quercus Robur

Quercus Petraea (or Quercus sessilis).

62
Q

What is the name for the American Oak species used for barrels?

A

Quercus Alba.

63
Q

What are the stages for making a barrel?

A
  1. Chauffage (warming)
  2. Cintrage (shaping)
  3. Bousinage (toasting)
64
Q

What is Coulure?

How does it affect the vine?

A

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
Q

What is Millerandage? How does it affect the vine?

A

Viticultural hazard triggered by bad weather during flowering resulting in bunches with berries that differ greatly in size and maturity.

66
Q

Who discovered that yeast is the agent of fermentation and when?

A

Louis Pasteur in the mid 1850s.

67
Q

Name two researchers that isolated for the first time the malolactic bacteria culture in the 1950s.

A

Emille Peynaud in France

Brad Webb in Califonia, USA

68
Q

What are the main sugar types in grapes?

A

Glucose and fructose.

69
Q

Which compounds are responsible for the color of red wines?

A

Anthocyanins.

70
Q

Which polyphenols are largely responsible for bitterness in wine?

A

Catechins.

71
Q

What is the crossing bacchus?

A

(Silvaner x Riesling) x Muller Thurgau.

72
Q

The SO4 rootstock is a crossing of which species of vines?

A

Berlandieri x Riparia

73
Q

Name two regions in Europe where phylloxera cannot thrive.

A

Colares and Mosel.

74
Q

Give 4 other species than Vitis Vinifera.

A

Vitis rupestris

Vitis riparia

Vitis berlandieri

Vitis labrusca

Vitis aestivalis

Vitis amurensis.

75
Q

How else is the The Klosterneuburg Must Weight called?

A

Babo Scale.

76
Q

Name 3 acids that are formed during fermentation.

A

Lactic, succinic and acetic.

77
Q

Which of the methods would have a larger amount of permanent wood ?

Cordon-Trained Spur-Pruned

or

Head-Trained Cane-Pruned

A

Cordon-Trained Spur-Pruned.

78
Q

What is a tendril ?

A

Vegetative growth that allows the vine to cling to different objects.

79
Q

The science of identifying grape varieties based on morphology is called what ?

A

Ampelography.

80
Q

How is the fluid transport system that the plants have called ?

A

Xylem.

81
Q

Define stomates.

A

Microscopic spores in the vine’s leaves which absorb CO2 from the environnement.

82
Q

Which rootstock is known to be salt tolerant ?

A

Ramey.

83
Q

What is Xiphinema index ?

A

The dagger nematode which vectors fanleaf degeneration virus.

84
Q

What is the primary vector for leafroll virus ?

A

Mealybugs.

85
Q

Which Asian vitis species was crossed with vinifera to obtain the Koshu grape ?

A

Vitis Davidii.

86
Q

Which enzyme produced by botrytis is responsible for rapid oxidation ?

A

Laccase.

87
Q

Which enzyme can be added to a finished wine to prevent malolactic fermentation ?

A

Lysozyme, derived from egg whites. It will not protect against yeast or acetic acid bacteria.

88
Q

Which fining agent can be used to remove yeast including Brettanomyces ?

A

Chitosan, derived from the exoskeleton of crustaceans.

89
Q

What is Grande Vidure?

A

Synonym for Carmenere.

90
Q

What is Marselan?

A

Red grape. Cabernet Sauvignon x Grenache.

91
Q

What is the Koppen system?

A

A climatic classification system e.g. Maritime, Mediterranean, Continental etc.

92
Q

What are Dogridge, Fercal and Harmony?

A

Rootstocks

93
Q

State whether each of the following are either Fungal or Viral diseases.

Eutypa

Leaf Roll

Esca

Anthracnose

Legno Riccio

A

Eutypa – Fungal

Leaf Roll – Viral

Esca – Fungal

Anthracnose – Fungal

Legno Riccio – Viral

94
Q

Would a wine with a low PH require more or less SO2 for microbial stability ?

A

Less

95
Q

What is the difference between condensed and hydrolysable tannins ?

A

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
Q

Which compound is responsible for bell pepper like flavours in Cabernet Sauvignon ?

A

Methoxypirazines.

97
Q

Which esters are responsible for strawberry, kirsch, banana and bubblegum like flavours in wines made using Carbonic Maceration ?

A

Ethyl cinnamate and isoamyl acetate.

98
Q

What is flash detente ?

A

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
Q

Explain flotation

A

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
Q

What is the difference between pumping over (remontage) and delestage ?

A

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
Q

Name one region where the submerged cap fermentation is used for a greater extraction.

A

Piedmont.

102
Q

What is Ouillage ?

A

Topping every two weeks to replace the volume of wine lost to the atmosphere.

103
Q

What is selection massale ?

A

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
Q

Which species of Vitis are mainly used for rootstock ?

A

Vitis Riparia, Vitis Berlandieri and Vitis Rupestris.

105
Q

Give a synonym for Cabernet Gernischt

A

Carmenere.

106
Q

What is the parentage of the following grape varieties?

Marselan

Lilorila

Arinarnoa

A

Marselan – Cabernet Sauvignon x Grenache

Lilorila – Baroque x Chardonnay

Arinarnoa – Tannat x Cabernet Sauvignon

107
Q

What is the name of the fungi that can have a symbiotic relationship with the roots of many plants?

A

Mycorrhizae

108
Q

What is the name for the area directly around the plant roots, where microbes are concentrated?

A

Rhizosphere

109
Q

What is the term for unwanted shoots that develop from dormant buds on older wood?

A

Suckers

110
Q

What is the name for the stem of a grapevine leaf which connects to the shoot?

A

Petiole

111
Q

What is bloom?

A

A thick waxy coating that protects the fruit from disease, prevents berry dehydration, and collects yeasts and other microbes useful during fermentation

112
Q

Respiration converts sugar into usable energy called ATP. Which molecule does the acronym ATP refer to?

A

Adenosine triphosphate

113
Q

Are the following hybrid varieties permitted or not permitted by the EU?

Chambourcin

Baco Noir

Rondo

Vidal Blanc

Regent

A

Chambourcin – Not permitted

Baco Noir – Not permitted

Rondo – Permitted

Vidal Blanc – Not permitted

Regent – Permitted

114
Q

Name a metric used for assessing the balance of a vine’s vegetative growth versus its fruit growth.

A

The Ravaz Index (the ratio of fruit weight to pruning weight)

115
Q

Give 2 Genus that belong to the Vitaceae family.

A

Vitis and Muscadinia

116
Q

Name a species of the Muscadinia Genus.

A

Rotundifolia

117
Q

What is an aeolian soil?

A

A wind blown soil e.g. Loess

118
Q

If fluvial soils are weathered, transported and deposited by rivers and streams. What is the term for soils transported by erosion and gravity?

A

Colluvial

119
Q

What is Loam?

A

A soil texture comprised of a blend of different particle sizes, including sand, silt, and clay.

120
Q

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?

A

Nitrogen

Phosphorus

Potassium

121
Q

Which of the following are macronutrients and which are micronutrients?

Calcium

Iron

Manganese

Magnesium

Sulfur

A

Calcium – Macronutrient

Iron – Micronutrient

Manganese – Micronutrient

Magnesium – Macronutrient

Sulfur – Macronutrient

122
Q

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?

A

Provignage or Layering

123
Q

1 ton per acre of grape yield is approximately equal to how many hl/ha of wine?

A

11–15 hectoliters per hectare

124
Q

What are Kicker canes?

A

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
Q

What are the French terms for shatter and ‘hens and chicks’?

A

Coulure and Millerandage

126
Q

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?

A

Guyot-Poussard Pruning

127
Q

What are NDVIs?

A

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
Q

Which fungus causes Powdery Mildew?

A

Erysiphe necator AKA Uncinula necator

129
Q

Which fungal disease is instigated by Guignardia bidwellii?

A

Black Rot

130
Q

What is the upper limit for copper in organic vineyards in the EU in KG per ha averaged over 7 years?

A

4 KG per ha

131
Q

Who developed the biodynamic calendar known as the Farmer’s Almanac and in which year?

A

Maria Thun, 1962

132
Q

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

A

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
Q

What is the name of the Protocol formed in 2019, that is a global initiative encouraging growers to adopt practices that combat climate change?

A

The Porto Protocol

134
Q

What does the acronym IPM stand for in relation to vineyard maintenance?

A

Integrated Pest Management

135
Q

What kind of disease is Anthracnose? Who is causing it?

A

Fungal disease caused by the fungus Elsinoe ampelina.

136
Q

What is maceration pelliculaire?

A

Skin maceration

137
Q

Name two biodynamic practices that affect the soil directly.

A

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
Q

Name two deterents for phyloxera in Mendoza except rootstocks.

A

Loose, alluvial sand over clay soil structure coupled with the strong Zonda wind.

Furrow irrigation

CMS Wine (26 decks)

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