Viticulture Flashcards

1
Q

Viticulture definition

A

The art and science of vine growing

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2
Q

Factors of production

A

Location/geography
climate
topography/aspect
soil
grape varieties planted
viticultural practices
vinification practices
harvest
yearly weather/vintage variation
terroir
Regional wine laws
Historical background

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3
Q

between which parallels do most grape varieties thrive?

A

30-50 degree latitude is where most grapes thrive

these areas have long frost free periods that allow them to develop

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4
Q

Climate from large to small

A

Macroclimate- entire wine region

Mesoclimate- particular vineyard

Microclimate- specific row or vine

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5
Q

Describe Continental climate

A

Strong annual variation in temperature due to the lack of proximity to significant bodies of water

Hotter summers than in maritime, often with cold winter temperatures that can be extreme

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6
Q

Describe Maritime climate

A

climate influenced by large body of water such as sea or ocean

marked by mild temperatures but also involving fluctuations from year to year causing vintage variation

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7
Q

Describe Mediterranean climate

A

Summers are hot and dry, aside from the immediate coastal areas. Along the coasts summers are mild due to proximity to cold water currents.

Storms can also be a consequence

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8
Q

Describe High desert climate

A

Summers are generally hot and dry. Day time temperatures are high, but dramatic drops are often experienced overnight

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9
Q

4 different ways you can further describe or define the different climate definitions…

A

cool
moderate
warm
hot

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10
Q

Important factors that affect climate

A

diurnal shifts

sunshine hours

threats (Frost/freeze, hail, strong winds)

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11
Q

What are Diurnal Shifts, and why these are important?

A

Difference between daytime high and night time low

(this is important for the ripening of grapes and balancing sugar/acidity)

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12
Q

Example of Climate moderators and how they influence

A

Bodies of water (can cool or warm a region)

mountains (can protect from surrounding weather or climate influences)

Altitude/elevation (every meter you go up, temperature drops by about a degree. In hot wine growing regions, higher elevation can be better)

Wind (can cool or lend drier air helping prevent mold or rot)

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13
Q

What is the Rain shadow effect?

A

Dry area on one side of a mountain opposite the wind, rain and generally poor weather

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14
Q

steeper hillsides vs valley floor

A

Steep hillsides- better drainage of soil, less fertile due to erosion, lower chance of frost, harder to maintain and harvest

Valley floor- pooling of air, susceptible to frost, can be overly fertile

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15
Q

What is aspect?

A

Which way the vineyards face, if you face to the sun it is warmer, away is cooler. Both can be desirable depending of region

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16
Q

Important properties of various soil types

A

Drainage of water

water retention

sun reflection

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17
Q

What do grape skins contribute to wine

A

Tannins

Color

Flavor (most important aromas and flavors are located in the skins)

18
Q

What does the pulp of a grape contribute to a wine

A

Water

Sugar (increases as grape ripens)

Acid (decreases as grape ripens)

Seeds/pips (can give bitter flavor if pressed)

19
Q

Species of plants for wine production

A

Vitis labrusca

Vitis riparia

Vitis vinifera (main focus, most common, native to the mediterranean, Europe and SW Asia. upwards of 10,000 varieties)

20
Q

hybrids, crosses, clones

A

hybrids: two different species combined to produce a new variety. (Vitis vinifera x vitas labrusca)

Crosses: vines of the same species combined to create a new variety (vitas vinifera x vitas vinifera….. cabernet Sauvignon, Pinotage)

Clones: identical genetic reproductions of a single vine

21
Q

Climate, ripeness and the connection to wine style

Cool climate vs Warm climate

A

Cool climate:
Grapes ripen slowly and moderately
less sugar produced
acidity remains high
less alcohol potential
flavors more tart and lean; less ripe and juicy

Warm climate:
Grapes ripen fully
more sugar produced
acidity is lower
higher alcohol potential
flavors are more ripe, lush, juicy

22
Q

What is Green Harvest?

A

dropping or cutting grape bunches off at vine before harvest to focus the vine’s energy on fewer, higher quality bunches

23
Q

Vineyard Architecture

A

How the vines in the vineyard are specifically laid out

24
Q

Vine spacing

A

how vines are spaced out in rows. Some are planted far apart and some are planted close together (high density/Low density)

25
Q

Vine training

A

vines can be trained to grow in specific ways to control the production of grapes, leaves and wood

26
Q

Canopy management

A

managing the growth of vine’s leaves

often to shade or expose the grape bunches, or to determine the flow of air through vine rows

27
Q

Irrigation

A

providing the vine with water through an array of methods

this practice may or may not be allowed by law in many European wine regions

28
Q

Phylloxera

A

Vine louse that destroyed a third of the worlds vines beginning in the late 1800s, one of the greatest threats to wine production in history

combat this by using American root stock

29
Q

Grape Maturity ripeness factors when deciding to harvest

A

Sugar ripeness (amount of sugar in grapes)

Physiological ripeness (ripeness of grape bunches in their totality, including stems and seeds)

Tannin Ripeness

30
Q

Vineyard passes when harvesting

A

winemakers make multiple passes through a vineyard, picking only the ripe bunches or grapes and leaving behind the underripe gapes until they are ready

31
Q

Hand harvesting vs Mechanical harvesting

A

Hand harvesting: labor intensive, slower, greater selectivity regarding choice of grape bunches

Mechanical harvesting: economical, rapid (good if crop is threatened by storm), more indiscriminate technique- grapes can arrive at winery with leaves, pests and animals

32
Q

Small vs Large bin size when harvesting

A

Small bin: enables careful selection, limits number of clusters and weight of fruit

Large bin: can result in bursting grapes at the bottom which compromises quality and beginning the fermentation process prematurely

33
Q

Terrior

A

sum of every environmental force affecting a given vineyard site

soil, slope, orientation to the sun, elevation, climate, rainfall, wind, high and low temperatures… ect

34
Q

What temperatures do vines begin to grow, flower, and flourish

A

50 degrees, vines begin to grow. under this they are dormant

63-68 degree daily temperature, vines bud then flower

Mid 80s vines hit their growth stride and flouish

35
Q

Veraison

A

Onset of ripening

when the berries on a vine begin to soften, well and change color

36
Q

Biggest current concern regarding impact of climate on viticulture

A

Climate Change

37
Q

Why moderate stress is good on vines

A

Stress from lack of sun, water, and or nutrients can be beneficial to vines… Adversity forces grapevines to struggle, adapt, and put their energy into their reporductve system to ensure survival

38
Q

Worlds first wine appellation

A

Anatolia, in southern Turkey. As long ago as 8000 B.C.

39
Q

Vigor

A

Growth of leaves and shoots

40
Q

fruitfulness

A

number of grape clusters and size of grapes

41
Q

pruning

A

cutting back vines while they are dormant in the winter

too much: fruitfulness and strength of the vine may be comprimised

too little: vines will have an overabundance of fruit

42
Q

benefits of trellising

A

leaves get the sun they need for photosynthesis

good air circulation to mitigate against rot