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D1 > Viticulture > Flashcards

Viticulture Flashcards

1
Q

Most important NA species?

A

Labrusca, Riparia, Berlandieri, Rupestris

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2
Q

What is a petiole?

A

Leaf stalk

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3
Q

Two types of buds?

A

Compound (latent) or prompt

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4
Q

What is the function of prompt buds?

A

Lateral shoots - secondary if the primary shoot is damaged

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5
Q

Function of stomata?

A

Allow photosynthesis to occur in leaves; close if water stressed

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6
Q

How many inflorescence per shoot?

A

1-3

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7
Q

5 functions of roots

A

Anchoring, water, nutrients, carbohydrate storage, hormone production

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8
Q

Most common propagation technique?

A

Cuttings - planting a section of vine shoot to grow into a new plant

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9
Q

What process creates new grape varieties?

A

Cross fertilisation

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10
Q

When is budburst (northern)

A

Feb-April

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11
Q

When is Flowering/fruit set

A

May-June

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12
Q

What is required for dormancy?

A

Below 10C
Not too cold (below -20)
Not too mild

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13
Q

What is required for budburst?

A

Average above 10C

No frost/cold soils

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14
Q

What do you plant in high-risk frost areas?

A

Late-budding varieties - SB, CS, Syrah

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15
Q

How can you delay budburst? Why?

A

Late winter pruning - spring frost

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16
Q

What is required for shoot/leaf growth?

A

Stored carbs, warmth/sunlight/nutrients/water; no water stress, low carbs

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17
Q

What causes low stored carbs?

A

Excessive leaf removal, water stress, mildew, high yields last year

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18
Q

What is required for flowering/fruit set?

A

Minimum 17C
Sunlight, warmth, water, nutrients
No rain, clouds, wind, cold

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19
Q

Describe coulure

A

Fruit set fails for most flowers. Ovule fertilisation is unsuccessful.
Caused by low carbs, whether lack of storage or diverted to other shoots

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20
Q

Describe millerandage

A

High proportion of seedless grapes; grapes are smaller and reduces wine volume; usually lower quality
Caused by cold, wet, windy weather at fruit set

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21
Q

What is required for grape development?

A

Sunlight, warmth, mild water stress; avoid too much water/nutrients/shading/extreme temperatures

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22
Q

Two main acids in grapes

A

Tartaric and malic

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23
Q

Why limit water and nutrients during grape development?

A

They encourage shoot growth rather than ripening

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24
Q

What happens to grapes in veraison?

A

Cell walls become stretchy and supple

Green chlorophyll is broken down as anthocyanins develop

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25
Q

Best temperature for photosynthesis?

A

18-33C

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26
Q

Best temperature for increasing anthocyanins?

A

15-25C

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27
Q

Examples of early ripening/late ripening?

A

Early: chard/PN; late: CS/Gren

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28
Q

Effects of warm temperatures during grape ripening?

A

Faster sugar accumulation

Faster malic acid degradation

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29
Q

Effects of sunlight on grape develoment?

A

Development of anthocyanins
Reduction of methoxypyrazines.
Greater accumulation of tannins pre-veraison
Promotes tannin polymerization after veraison
Decreases malic acid

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30
Q

Temperature difference per 100m altitude increase?

A

0.6C

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31
Q

Which aspect extends vine growth and ripening?

A

East (morning sunshine) - dries

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32
Q

Which is better for close water proximity - early-ripening or late ripening?

A

Early ripening

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33
Q

El Nino - location and effects?

A

Washington/Oregon and Australia

Warmer temps and drought

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34
Q

Regions known for morning fog?

A

Sonoma, Napa, Leyda Valley, Sauternes

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35
Q

How much rainfall needed per year?

A

500mm cool, 750mm warm

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36
Q

Why does a vine need water?

A

Turgidity, photosynthesis, temperature regulation, nutrient uptake

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37
Q

Function of stomata?

A

Photosynthesis and transpiration

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38
Q

Results of too much rain in the summer?

A

Excessive shoot/leaf growth
Dilution of sugar
Grape splitting (rot)
Increased transpiration (increased sugar)

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39
Q

Effect of water-logged soil?

A

Reduces oxygen, which slows root growth and can kill vine

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40
Q

Characteristics of soil on slopes?

A

Thin - due to erosion

Lower water/nutrients

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41
Q

Define evapotranspiration

A

Rate at which water is no longer available;

Combination of vine transpiration and evaporation of water from the soil

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42
Q

Three factors leading to high evapotranspiration rate?

A

Hot, dry, windy weather

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43
Q

Five most important nutrients?

A

Nitrogen, Potassium, Phosphorus, Calcium, Magnesium

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44
Q

Importance of Nitrogen?

A

Vine growth, vigor, grape quality

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45
Q

Importance of Potassium?

A

Vine growth, regulate water flow

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46
Q

Importance of Phosphorus?

A

Photosynthesis

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47
Q

Importance of Calcium?

A

Photosynthesis, structure of plant cells

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48
Q

Importance of Magnesium?

A

Photosynthesis, grape yields/ripening

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49
Q

Importance of soil pH?

A

Nutrient availability/uptake

50
Q

Difference between organic and inorganic compounds, and why is it important?

A

Organic contains carbon; vines cannot uptake carbon, nutrients need to converted to inorganic compounds

51
Q

What is mineralization?

A

The conversion of organic compounds to humus or other available inorganic compounds

52
Q

Role of humus?

A

Increase soil ability to hold nutrients/water

Binds soil together

53
Q

Most important characteristics of soil?

A

Texture (proportion of mineral particles)

Structure (how mineral particles aggregate)

54
Q

When does soil radiate warmth?

A

Light-colored: During the day, maximizing sunlight

Dark-colored: At night, moderating diurnal changes

55
Q

What determines climate?

A

Annual temperature pattern, sunlight, rainfall, humidity, wind

56
Q

Ways to measure climate zones?

A

GDD - Growing Degree Days (Winkler Zones)
Huglin Index - used in Europe
Mean Temp of Warmest Month - July/January
Growing Season Temperature - basically GDD

57
Q

Define Maritime climate.

A

Low differences between summer/winter
Rainfall evenly spread throughout year
Ex. Bordeaux, Champagne, Loire

58
Q

Define Mediterranean climate

A

Low annual differences between summer/winter
Rainfall in winter, dry summers
Ex. Napa, Coonawarra, Stellenbosch

59
Q

Define Continental climate

A

Extreme summer/winter differences
Short summers, fluxuating spring/fall
Ex. Burgundy, Alsace

60
Q

Temperature ranges for climates

A

Cool - below 16.5
Moderate - 16.5-18.5
Warm - 18.5-21
Hot - above 21

61
Q

Define continentailty

A

Difference between annual mean temperature of hottest and coldest months

62
Q

Effects of climate change

A 
More evapotranspiration/water stress
Earlier/faster vine cycle
Less acidity more sugar
Change in aroma compounds
Extreme weather events
63
Q

Advantages of Conventional Viticulture?

A

Mechanization, reduction of competition, tend to specific needs (irrigation/hazards/nutrients/water)
Increased yield
Minimized cost

64
Q

Disadvantages of Conventional Viticulture?

A

More prone to pests/disease
Nutrients depleted
Chemicals lead to environmental damages

65
Q

Characteristics of Conventional Viticulture?

A

Creating a monoculture
Raised production level
Reduced labor
Using mechanization, chemicals, irrigation, clonal selection, fertilizers

66
Q

Characteristics of Sustainable Viticulture?

A

Focusing on environment
Protect natural ecosystem
Maintain biodiversity
Minimize chemicals

67
Q

Define IPM

A

Integrated Pest Management

Setting thresholds for implementing control measures

68
Q

Advantages to Sustainable Viticulture?

A

Attention to economic, social, and environmental impact
Using scientific understanding to minimize interventions
Cost saving

69
Q

Disadvantages of Sustainable Viticulture?

A

Term not protected, no set standards

Bar can be set too low

70
Q

Characteristics of Organic Viticulture?

A

Using compost to break down soil/provide nutrients
Cover crops (not monoculture)
Natural fertilisers only (sulfur, copper sulfate)
Natural predators/sexual confusion pheromone tags

71
Q

Certifying organization for organic?

A

IFOAM - International Federation of Organic Agriculture Movements

72
Q

Advantages of Organic/Biodynamic Viticulture?

A

Improvement of soil and vine health
Saving on chemical cost
Elimination of synthetic chemicals

73
Q

Disadvantages of Organic/Biodynamic Viticulture?

A

Possible yield reduction
Metal build-up in soil from copper
Cost/time of certification

74
Q

What are preparations?

A

Homeopathic remedies used in biodynamic viticulture to fertilize soil and prevent diseases and pests

75
Q

Certification body for Biodynamic Viticulture?

A

Demeter

76
Q

Define Precision Viticulture

A

Collecting data from sensors to make plot or row based decisions

77
Q

Advantages of Precision Viticulture?

A

Detailed understanding of variations, and the ability to tailor as neede
Aim to improve yields and quality

78
Q

Disadvantages of Precision Viticulture?

A

High initial cost

Trained staff to understand data analysis

79
Q

Factors to consider when establishing a vineyard?

A

Site Selection
Soil preparation
Planting materials

80
Q

Factors in site selection?

A 
Fertility
Climate/Topography
Price
GI
Layout
81
Q

Important considerations for vineyard location?

A

Ease of access to winery
Ease of access to market/distribution/customers
Ease of access to labor/supplies
Relevance of GI per cost/what you want to make

82
Q

Pre-planting analysis of soil includes what components?

A 
Drainage
Structure
Mineral composition
Pests
Other plants
83
Q

What is subsoiling?

A

Breaking down of the soil to increase drainage/cultivation

84
Q

How to combat low soil pH/acidic soils?

A

Plough in lime

85
Q

Climate considerations when choosing grape variety to plant?

A 
Early/late budding
Early/late ripening
Drought tolerance
Disease resistance
Vigor
Winter hardiness
86
Q

Style/preferential considerations when choosing grape variety to plant?

A 
Style of wine
Yield
Cost
Law
Availability
Market demand
87
Q

Besides phylloxera, when might you choose to graft rootstock?

A 
Pest-resistant (root-knot nematodes)
Drought-resistant
Water-log resistant
Salinity resistant
Low or high pH
Moderate/enhance vigor
88
Q

Advantages of organic fertilizers?

A

Cheap/free
Easily accessible
Gradual uptake

89
Q

Disadvantages of organic fertilizers? (Aka advantages of switching to inorganic)

A

Need to be incorporated into soil (labor)
Bulky, expensive to transport/spread
Not tailored to specific needs

90
Q

What is cultivation?

A

Controlling weeds by ploughing soil and disrupting roots. Incorporates organic fertilizer

91
Q

Three types of herbicides?

A

Pre-emergent
Contact - kills green part of weed
Systemic - uptake through leaves, kills plant

92
Q

Aims of canopy management?

A

Maximize light effectiveness
Reduce shade
Ensure uniform ripening
Promote balance between vegetative/reproductive functions
Arrange in order to promote machine/manual labor
Air circulation

93
Q

Effect of shade on latent buds?

A

More vegetative structures grow rather than reproductive

94
Q

Effects of sunlight on grape development?

A 
Increased sugar through greater photosynthesis
Increased tannin/polymerisation
Increased anthocyanins
Decreased malic acid
Decreased Methoxypyrazines
Increased aroma precursors/compounds
95
Q

When does the vine shift nutrients from green to grapes?

A

Veraison

96
Q

Long-term effects of under cropping?

A

Vine enters vegetative cycle, decreased bud fruitfulness

97
Q

Long-term effects of over-cropping?

A

Vine weakens, decreased bud fruitfulness

98
Q

Examples of canopy management?

A

Vine training, winter pruning, vine trellising, vigour management (Fertilisation/irrigation/cover crops), summer pruning

99
Q

Factors to decide trellising methods?

A

Vigour, topography, mechanization

100
Q

Describe bush vines and their relevance.

A

Head-trained, spur-pruned
Simple, inexpensive
Natural shading from shoots - great for hot/sunny regions
Not for rainy conditions or when mechanization is desired

101
Q

When to use VSP?

A

Low/moderate vigor

102
Q

What is Guyot training?

A

VSP with replacement cane-pruned vines

103
Q

Name three complex training systems and why they would and would not be used.

A

Geneva Double Curtain, Lyre, Scott-Henry
Used for high vigor to spread out canopy
Difficult to manage/mechanize

104
Q

Examples of summer pruning?

A

Disbudding, shoot removal, shoot positioning, pinching, shoot trimming, leaf removal, crop thinning/green harvesting

105
Q

Possible results of rainfall during fruit set?

A

Coulure or millerandage

106
Q

Temperature difference for hillside vs valley floor during winter?

A

5C

107
Q

Reducing frost risk:

A 
Site selection (avoid frost pockets)
Delayed winter pruning
Late-budding varieties
NO cover crops
High training
108
Q

Combating frost:

A 
Aspersion (water sprinklers)
Wind machines (pull warmer air down)
Helicopters
Gas burning heaters (smudge pots)
Wax candles (bougies)
109
Q

Hail protection:

A

Rockets fired into thunderclouds
Netting
Crop insurance
Separate vineyard sites

110
Q

Effects of sunburned grapes?

A

Browning skin, bitter taste, susceptibility to rot

111
Q

Fire protection:

A

Avoid cover crops (kindling)
Install fire detectors and sprinklers
Install/maintain a water tank
Provide employee emergency training

112
Q

Describe a phylloxera infestation:

A

Feeds/lay eggs in roots
Transported by humans on equipment, roots, and irrigation
Damage to roots causing nutrient and water uptake issues and increased backteria/fungi

113
Q

Describe effects of nematodes:

A

Feed on roots, reducing yields and vigor
Transmit viral diseases (e.g. fanleaf virus)
Cannot be eliminated in a vineyard, only managed

114
Q

Which pests feed on leaves?

A

Spider mites

115
Q

Two main types of mildew and how to prevent?

A

Powdery & Downy
Sullfur sprays
Open canopies

116
Q

What is trunk disease?

A

Eutypa dieback

Fungal infection that spreads by wind

117
Q

Most common bacterial disease and its effect?

A

Pierce’s Disease

Clogs sap channels, leads to vine death

118
Q

Time frame from flowering to harvest?

A

100 days

119
Q

When are grapes considered ripe enough for harvest?

A

19-25 Brix
Acidity level - titration or pH
Aroma/tannin ripeness

120
Q

Advantages to machine harvest?

A

Faster/cheaper/less labor
Harvest at night, better condition
Correct harvest time (no need to start early for manual labor)

121
Q

Disadvantages to machine harvest?

A 
No steep slope access
Need skilled operator
Less gentle
Cost of machine
No whole bunch
122
Q

When is hand harvesting required?

A

Premium sparkling wines
Beaujolais/carbonic maceration style
Bunch-by-bunch - Botrytis

D1 (2 decks)

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