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CSW/HBSC > Viticulture > Flashcards

Viticulture Flashcards

1
Q

Portion of the vine that includes leaves, branches, and fruit

A

Canopy

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2
Q

The vine’s branches, while they are young and pliable

A

Canes

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3
Q

Inserting an unrooted cutting into the trunk of an existing vine

A

Field Grafting

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4
Q

Vines begin to decline at this age

A

20 (twenty years)

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5
Q

Ideal latitudes for commercial viticulture

A

30 to 50 degrees

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6
Q

Minimum temperature required to begin the emergence of new greenery in the spring

A

50F/10C

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7
Q

Sap flowing upward from the trunk out to the canes (before the emergence of new greenery)

A

Weeping

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8
Q

At the beginning of the growth cycle of the vine – tiny shoots emerge

A

Bud Break

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9
Q

Transition from flower to berry

A

Fruit set (Berry set)

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10
Q

Condition in which many flowers do not develop into grapes

A

Coulure (Shatter)

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11
Q

Abnormality resulting in many small, seedless berries in the grape bunches

A

Millerandage

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12
Q

The beginning of ripening

A

Veraison

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13
Q

Typical time period from bud break to harvest

A

140 to 160 days

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14
Q

Process by which the vine produces sugar

A

Photosynthesis

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15
Q

Process by which the vine uses energy

A

Respiration

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16
Q

Process in which water evaporates through openings in the vine’s leaves

A

Transpiration

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17
Q

Process by which materials are moved from one area of the plant to another

A

Translocation

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18
Q

French term for the combined natural factors of a vineyard site

A

Terroir

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19
Q

Bacterial disease spread via glassy winged sharpshooter

A

Pierce’s Disease

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20
Q

Fungal disease also known as oidium

A

Powdery Mildew

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21
Q

Fungal disease also known as peronospora

A

Downy Mildew

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22
Q

Root-eating louse of great threats to vineyards

A

Phylloxera

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23
Q

Vine-training system that does not use supports nor trellises

A

Head training (Bush training)

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24
Q

Cane-prune vine-training system that uses one cane from each vine

A

Single Guyot

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25
Q

Vine-training system that guides vines up a tall support

A

Pergola

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26
Q

Spur-pruned vine-training system where the branches are spread out from the vine along trellis wires

A

Cordon

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27
Q

VSP

A

Vertical shoot positioning

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28
Q

How much land do grapevines cover?

A

19 million acres or 7.7 million ha

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29
Q

How many tons of grapes are produced annually?

A

70 million

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30
Q

How much of the total grape production of the world goes into wine?

A

70%

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31
Q

Viticulture vs Winegrowing

A

Viticulture refers to cultivating grapevines generallyWinegrowing is the terminology when that cultivation is intended for winemaking as opposed to table grapes

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32
Q

Arms

A

Main branches of the vine

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33
Q

Spur

A

Shortened stub of a grapevine cane created via pruning

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34
Q

Cane

A

A one-year-old grapevine branch that will support new growth in the current year

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35
Q

Cordon

A

1) An arm of branch of a grapevine, from which fruit-producing shoots grow
2) The wire of a trellis on which a vine cordon is trained

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36
Q

Canopy

A

Upper part of a grapevine during the growing season, comprising most of the leaves, shoots, and fruit

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37
Q

When are grapes said to be rip?

A

When the pulp is near its maximum sweetness and the seeds are mature

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38
Q

Why is grafting/cloning preferred over cultivation from the seed?

A

Seed growing is less predictable as you don’t know genetically what traits it holds, and takes a significantly longer time and has a high failure rate

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39
Q

Cloning

A

Method of grapevine propagation where a healthy grapevine is selected, a short length of young cane is cut, placed in water until it grows roots, and then placed in the vineyard

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40
Q

Field grafting

A

Process of removing the existing branches of a rootstock, making a small incision in the trunk, and inserting an unrooted cutting from a desirable vine

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41
Q

Benefit of Field Grafting over Cloning?

A

Grapevine will have access to an already extensive root network

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42
Q

How many years before a grapevine is considered viable and grapes are harvested for wine?

A

3 years or Third Leaf

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43
Q

How many years before fruit is considered at optimal quality level?

A

6 years

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44
Q

How many years will a vine produce at this optimal quality level?

A

10 years or more

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45
Q

Why are the grapes removed from the vine prior to the third year and not harvested?

A

The grapes are considered substandard, and this allows the vine to focus on trunk and shoot development

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46
Q

Is the term old vines regulated?

A

No – although generally vines are at least 20 years old

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47
Q

At what temperature does weeping occur?

A

Over 50F (10C)

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48
Q

Weeping

A

When sap beigns to flow upward from the trunk and out to the tips of the canes

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49
Q

How long does weeping last?

A

1-2 days

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50
Q

Bud Break

A

Emergence of tiny shoots (buds) from the nodes in the vine’s brances

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51
Q

Why is bud break a hazardous time?

A

The new growth is vulnerable to temperature extremes, and a late frost can do serious damage

This is especially true of cooler climates

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52
Q

When does photosynthesis begin on the vine?

A

With the development of leaves, up until then the vine relies on carbohydrate stores

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53
Q

Leaf Growth

A

Formation of leaves as the shoots grow and strengthen; vine transitions to photosynthesis for energy and growth is accelerated

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54
Q

Flowering

A

Appearance of tiny flowers at intervals along the shoots

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55
Q

How many days after bud break is flowering?

A

40 to 80 days

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56
Q

What is required for pollination of vinifera vines?

A

Vinifera are self-pollinating so pollen is blown from one part of the plant to another by a breeze

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57
Q

What does each flower on the vine become?

A

A grape

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58
Q

What type of weather is ideal during flowering?

A

Warm, dry weather

Rainy or windy weather can prevent the pollen from reaching its destination resulting in fewer viable grapes

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59
Q

Berry set/Fruit set

A

Transition from flower to berry

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60
Q

Coulure

A

(Shatter)

Failure of flowers to become fully developed berries

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61
Q

What sometimes causes millerandage?

A

bad weather during flowering

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62
Q

How long before grapes reach their full diameter?

A

around 3 months

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63
Q

How long after grapes reach their full size is veraison achieved?

A

About a month and a half

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64
Q

Veraison

A

Beginning of maturation/ripeness of the grape

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65
Q

How does the appearance of a grape change during veraison?

A

Red grapes begin to take on color

White grapes remain green but become translucent or golden

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66
Q

How long after veraison does harvest occur?

A

1.5 months to 2 months

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67
Q

When does harvest occur?

A

When grapes are ripe in terms of both sugar levels and physiological maturity

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68
Q

Physiological maturity

A

Level of phenolic compounds in the grape, including tannins and other compounds that enhance the color, flavor, and aromas of the resulting wine

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69
Q

_______ takes about the same amount of time each year, while ___________ can be sped up or slowed down by summer weather.

A

Physiological maturity; Sugar ripeness

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70
Q

How many days is the time period from bud break to harvest?

A

Between 140 to 160 days although it can be as little as 110 or as many as 200

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71
Q

What happens when the vine goes into dormancy?

A

Vine drops leaves, withdraws sap from branches and shoots, moving it into the trunk and roots where there is less of a chance of injury from freezing

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72
Q

What happens after dormancy?

A

Winter Pruning

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73
Q

Photosynthesis

A

process in which sunlight is used by the chlorophyll-containing green parts of the plant (primarily the leaves) to convert carbon dioxide and water into sugar

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74
Q

What two things does photosynthesis depend on?

A

Temperature and Sunshine

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75
Q

At what temperatures does photosynthesis slow?

A

Less than 50F (10C)

Greater than 95F (35C)

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76
Q

What are the conditions for ultimate sugar production?

A

Sunny days with temperatures between 70F and 85F (20-30C)

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77
Q

Ideal Conditions for Photosynthesis

A 
Warm days
Long days
Clear days
Minimal Shading
Southern aspect (or Northern aspect in the Southern Hemisphere)
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78
Q

Why are long days an ideal condition for Photosynthesis?

A

As photosynthesis can only occur when the sun is shining, the more hours of daylight the more sunlight produced

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79
Q

What places have longer days during the summertime?

A

Those further from the equator

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80
Q

How do cloudy/foggy days affect photosynthesis?

A

As they block the sunlight, sugar production is reduced

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81
Q

Are leaves not in direct sunlight able to perform photosynthesis?

A

No, which is why minimal shading is beneficial

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82
Q

Why is the aspect of the vineyard important in regions far from the equator?

A

The suns rays arrive at a lower angle

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83
Q

Why is a Southern aspect beneficial?

A

It positions the vineyard to face the sun

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84
Q

Respiration

A

process by which the plant breaks down sugar and related carbohydrates, releasing their energy for use by the plant for activities such as root and leaf growth

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85
Q

During veraison and when sugar is unavailable what does the vine metabolize for energy?

A

Malic Acid (as well as trace amounts of other compounds)

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86
Q

What happens if the vine consumes too much of the malic acid?

A

the wine’s flavor may be affected or other problems may occur

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87
Q

What is the rate of respiration affected by?

A

Temperature

88
Q

For every _____ increase in temperature, the rate of respiration ______.

A

18F; Doubles

89
Q

Why are cool nights beneficial during the grower season?

A

The warmer it is the faster the vine will use acid for energy, cooler nights minimize the loss of acid during a time when photosynthesis is not taking place.

90
Q

What are the best conditions for producing grapes that are rich in sugar and still maintain a significant amount of natural acidity?

A

Warm, not hot cloudless days and cool nights in a well-groomed vineyard that slopes downward facing the sun

91
Q

Transpiration

A

Process by which water evaporates through the openings on the underside of the leaves

92
Q

Stomata

A

Openings on the underside of the leaves

93
Q

Transpiration is to plants what ______ is to animals?

A

Perspiration; Transpiration serves to cool the vine

94
Q

At what conditions is transpiration the highest?

A

Sunny, hot, windy, and dry conditions

95
Q

At what conditions is transpiration the lowest?

A

Cloudy, cool, still, and humid conditions

96
Q

Why is it important that a grapevine have enough water for transpiration?

A

The stomata will close if there is not enough water to conduct transpiration, and these same openings control the intake of carbon dioxide.

If Transpiration is shutdown, Photosynthesis stops

97
Q

Translocation

A

process by which materials are moved from one are of the plant to another

98
Q

Where are sugars made?

A

In the leaves

99
Q

Where are sugars moved to in the vine?

A

(For Energy) Growing shoot tips, roots, or trunk

(Otherwise) To the grape clusters, or for storage in the woody portions of the trunk and root system for future use

100
Q

What is the most changeable and uncontrollable of the variables that go into making a wine?

A

Weather

101
Q

What is the difference between weather and climate?

A

Weather is the actual meteorological conditions experienced while climate is the historical average weather of a place

102
Q

Macroclimate

A

Climate conditions of the overall region

103
Q

Mesoclimate

A

Climate conditions of a specific portion of the region (such as an entire vineyard)

104
Q

Microclimate

A

Climate of a small portion of a vineyard, such as a few rows

105
Q

Canopy Microclimate

A

Climate within and directly surrounding a single vine’s canopy (or, at most, a small section of a single row)

106
Q

Different sizes of climate in order from smallest to biggest

A

Canopy Microclimate
Microclimate
Mesoclimate
Macroclimate

107
Q

Why are the distinctions between micro and mesoclimate important?

A

These small differences can account for siginificant differences in the resulting fruit

108
Q

What does temperature have an effect on?

A

Sugar acid balance

109
Q

How many inches of water do vines need annually?

A

20-30 inches (51-76cm)

110
Q

Why is rain unwelcome during harvest?

A

The water swells the berries and dilutes their sugar content

111
Q

_______ can wipe out an entire crop if it strikes a vineyard after veraison.

A

Hail

112
Q

Why is humidity dangerous to a vineyard?

A

It makes for perfect conditions for the growth of fungus and mold

113
Q

What can create the ideal conditions for Botrytis cinerea?

A

Fog

114
Q

In what climates is fog beneficial?

A

Hot as they reduce temperature and sunlight in the vineyard

115
Q

How does wind negatively impact a vineyard?

A

Interfering with the flowering and pollination process

Putting strain on the vine (which is why windbreaks are used)

116
Q

How does wind positively effect a vineyard?

A

Reducing humidity and pest concerns

117
Q

2 attributes of the best soils

A

Not very fertile

Able to regulate water supply with good drainage

118
Q

How is a soil type defined?

A

The sizes of particles it contains and the composition of those particles

119
Q

Clay

A

Very fine particles that fit together so tightly that water has difficulty passing through

120
Q

Silt

A

Particles of intermediate size

121
Q

Sand

A

Coarse particles with relatively little water retention capability

122
Q

Gravel

A

Larger pieces of solid inorganic matter; essentially, inert obstacles that roots must pass around, or sometimes through to reach water and nutrients

123
Q

Soil types in order from biggest particle size to smallest.

A

Gravel
Sand
Silt
Clay

124
Q

Compounds found in soil

A 
Minerals (such as quartz, feldspar, or calcium carbonate)
Organic matter (decomposed plant and animal materials)
125
Q

A ______ latitude (one closer to the equator) translates into a _______ climate.

A

lower; hotter

126
Q

What is the benefit of higher latitudes?

A

Longer summer days and cooler nights

127
Q

What is the negative of higher latitudes?

A

Shorter growing season and possibly dangerous frosts and freezes

128
Q

Benefits of higher altitude vineyards.

A

Cooler & windier
Less fog
Larger diurnal temperature swings
Sunlight is more intense, encouraging photosynthesis

129
Q

Pro/Con of hillside vineyards

A

Pro - Fewer problems with frost

Con - Harder to work if they are steep

130
Q

Pro/Con of flatter vineyards

A

Pro - Easily harvested mechanically or otherwise

Con - Can be overly fertile

131
Q

What can rolling topography create?

A

A patchwork of low areas that collect too much water and higher areas that are always dry

132
Q

Where is a southern aspect not always ideal?

A

In hotter climates

133
Q

What aspect gets the most sun exposure in the Southern Hemisphere?

A

North-facing slopes

134
Q

Water tends to change temperature ________ than soil.

A

More slowly

135
Q

As a body of water gets larger it is what?

A

More resistant to temperature change

136
Q

Why is proximity to a body of water beneficial to a vineyard?

A

Less temperature variation as the body of water acts as a moderating influence in that:

Diurnal temperature range is less
Summers are not as hot
Winters are milder

137
Q

How is proximity to a body of a water detrimental to a vineyard?

A

They provide a source of humidity which can create morning or evening fogs, greater cloud cover, rain, or fungus-encouraging dampness

138
Q

Maritime Climate

A

Strongly influenced by an ocean and have high rainfall and mild temperatures overall

139
Q

Continental Climates

A

Found in areas far from oceanic effects, they have hotter summers and colder winters – sometimes extreme in both directions – and they may have less precipitation

140
Q

Mediterranean Climate

A

Typically found within the temperate latitudes, are characterized by warm, dry summers, mild, wet winters, and low humidity

141
Q

What are Mediterranean climate zones associated with?

A

High-pressure atmospheric cells found over many of the world’s large oceans that pull rain toward the region during the winter while keeping the areas warm and dry during the summer

142
Q

Marginal Climate

A

An Area that has such cool temperatures or such a short summer growing season that grapes are just barely able to achieve enough ripeness for harvesting before autumn frosts arrive

143
Q

What are grapevine diseases caused by?

A

Viruses
Bacteria
Fungi

144
Q

How are viral diseases spread?

A

By propagating infected vine cuttings

145
Q

How is the spread of viral diseases prevented?

A

By avoiding introducing them to new vineyard plantings or grafted vines

146
Q

How are bacterial diseases spread?

A

By insects and animals that carry the microbes

147
Q

Pierce’s Disease

A

Bacteriological contamination of the host vine resulting in premature leaf fall

148
Q

What spread Pierce’s Disease

A

Several types of sharpshooter insects, specifically glassy-winged sharpshooters

149
Q

How do insects impact bacterial diseases?

A

They can spread them if they feed on a contaminated vine and then a healthy one

150
Q

How is the spread of a bacterial diseases limited?

A

Control of the carriers, such as the sharpshooters for Pierce’s Disease

151
Q

How are fungal diseases spread?

A

Airborne spores

152
Q

Where are fungal diseases most problematic?

A

Warm, humid conditions, which are ideal for the growth and spread of the fungus

153
Q

How are fungal diseases prevented/combatted?

A

Sulfur or a commercial fungicide sprayed on the vines

154
Q

Two of the most damaging fungal diseases

A

Powdery Mildew

Downy Mildew

155
Q

Oidium

A

Powdery Mildew

156
Q

Peronospora

A

Downy Mildew

157
Q

Two alternate names for Botrytis cinerea?

A

Noble Rot - When Good

Gray Mold - When Bad

158
Q

When can Botrytis cinerea have a detrimental effect on grapes?

A

When it is introduced prior to the grapes reaching ripeness

159
Q

French name for Botrytis

A

pourriture noble

160
Q

German name for Botrytis

A

Edelfaule

161
Q

What does Botrytis do to the grapes?

A

It sends its filaments through the skin of the grape to tap into the juice, and extracts water from inside the berries

162
Q

How does Botrytis positively affect the grapes, and the resulting wine?

A

By concentrating the grapes’ sugars and flavors and imparting its own aroma, which has been described as being similar to honeysuckle

163
Q

Best Climatic conditions for Botrytis

A 
Morning fog (humid environment)
Afternoon sun (prevents spread of fungus over whole vine)
164
Q

When was phylloxera transported to Europe?

A

mid-1800s

165
Q

What was the early solution to phylloxera?

A

Interbreeding native American vines and Vitis vinifera to develop hybrids resistant to the louse as native American vines were resistant

166
Q

What was the ultimate “cure” for phylloxera?

A

Grafting on native American rootstock which was resistant to phylloxera and didn’t impact the resulting grapes or wine aromas/flavors

167
Q

How did some wine regions avoid phylloxera?

A

They were isolated or they had sandy soils which are inhospitable to phylloxera

168
Q

Nematode

A

Microscopic roundworm that feeds on the vine’s roots

169
Q

How do nematodes effect vines?

A

By feeding on the vine and transmitting viruses

170
Q

How are nematodes prevented?

A

Resistant rootstocks

Use of cover crops that are natural biofumigant such as mustard

171
Q

Why is pruning necessary?

A

To manage the size and development of the vine

172
Q

Cane pruning

A

The grower allows one- or two-year-old shoots (known as canes because they have not yet become woody and bark-covered like older branches) to remain

Each cane is trimmed to leave about six to ten nodes each

173
Q

Spur pruning

A

Several canes are left but are trimmed to a length of only a few inches containing just one or two nodes each

174
Q

Why are the new growths of plants tied to supports?

A

Help airflow and sunlight to reach the interior of the plant, thereby increasing photosynthesis and preventing the development of fungus

For ease of reaching the fruit at harvest

175
Q

Big difference between cane and spur pruning

A

Number of nodes or buds that are left – spur pruning leaves more while cane pruning leaves less

176
Q

Canopy Management

A

Techniques that alter the position of the number of shoots and grape clusters

177
Q

Trellis

A

Network of stakes, posts, and support wires that position the vine as desired by the grower

178
Q

What is the purpose of a trellis?

A

To achieve a balance between the vigor of the vine and the desired yield of grapes per acre

179
Q

4 Common Training Systems

A

Head/Bush Training
Guyot
Cordon
Pergola

180
Q

Head/Bush Training

A

No trellis is used, and the vine grows like a bush or miniature tree

181
Q

What type of pruning is usually associated with Head/Bush training?

A

Spur pruning

182
Q

Guyot Training

A

Simple cane-pruned system in which one cane from each vine in a row is trained along a wire, all of them in the same direction, to give maximum separation between grape bunches (single Guyot); Double Guyot involves two canes in opposite directions done this way

183
Q

Type of pruning associated with Guyot training

A

Cane Pruning

184
Q

Cordon Training

A

Same as Guyot, except spur-pruned. Branch or branches holding the spurs soon become as woody as the vines trunk, making it easy to tell the difference between and established cordon and a Guyot system

185
Q

Type of pruning associated with Cordon training?

A

Spur-pruned

186
Q

Difference between Guyot and Cordon Training

A

Guyot - Cane pruned

Cordon - Spur pruned

187
Q

Pergola Training

A

Overhead vines are trained up a tall support and then allowed to spread out horizontally, with the fruit hanging down.

Occasionally they do so up trees, but more frequently they grow up supports that hold some latticework, providing shade for people or other crops below

188
Q

What is Vertical Shoot Positioning?

A

The new year’s canes are trained upward and braced by additional wires, with the grape bunches positioned below the leaves in the fruiting area.

189
Q

What is the benefit of vertical shoot positioning?

A

Good air circulation and light exposure, as well as ease of use for mechanical harvesters

190
Q

What is prohibited throughout much of the old world, but common in the New World?

A

Irrigation

191
Q

What determines the optimal time to harvest

A 
Ripeness of grapes
Style of wine to be produced
Weather
Labor availability
Economic Considerations
192
Q

How is sugar measured in the US and most of the New World?

A

Brix

193
Q

Most common tools to measure grape sugar?

A

Refractometer

(more old fashioned) hydrometer

194
Q

What is the formula for estimating ethanol level in a finished wine? (Brix)

A

Brix value x .55 (5/9)

For a quick rough estimate – divide the Brix value in half

195
Q

Measurement system used in France for potential alcohol level

A

Baume

196
Q

Formula for measuring Baume

A

milliliters potential alcohol/100 milliliters of wine

12 Baume = 12% Alcohol

197
Q

System for measuring alcohol in Germany/Switzerland

A

Oechsle

198
Q

Formula for measuring Oeschle

A

Oechsle = (Density of grape must - 1.0) x 1000

199
Q

Measurement system in Austria

A

Klosterneuburger Mostwaage ( KMW)

200
Q

What does KMW measure?

A

Exact sugar content of the grape juice by weight

201
Q

What is organic viticulture?

A

Grape growing without the use of manufactured fertilizers or pesticides

202
Q

What is the certifying body for organic viticulture in the United States?

A

US Department of Agriculture’s (USDA) National Organic Program (NOP)

203
Q

How many years must a vineyard be practicing organic before it can be certified organic? (In the US)

A

3 years

204
Q

What is Integrated Pest Management?

A

Targeted approach to dealing with pests in a vineyard with the goal to eliminate or control only the insects that are actually present and causing damage, vs blanket treatment

205
Q

How is IPM accomplished?

A

By studying each pest individually including its life cycle, host, and predators to find a vulnerability to exploit with the lowest amount of intervention and least effect on the vines/environment

206
Q

What is Biodynamic Viticulture

A

Organic viticulture + Metaphysical elements + Few mandated procedures

207
Q

Who developed the philosophy of biodynamics?

A

Rudolf Steiner in the early twentieth century

208
Q

What is the philosophy of biodynamics?

A

All parts of the universe are interconnected as an ecosystem and that humans have the capacity to tap into the universal energy through meditation and mental practice

209
Q

What is the guiding factor in biodynamic viticulture?

A

Planet alignment & Moon Phase

210
Q

How many special preparations are used in biodynamic viticulture?

A

9, all thought to endow the organic fertilizer with spiritual energy

211
Q

Who certifies wineries as biodynamic?

A

Demeter International

212
Q

What is Sustainable Viticulture?

A

Similar to organic/biodynamic but with more of a focus on carbon footprint, water usage, greenhouse gases, and climate change. It allows for less black and white thought with the intent on what’s best long term for the environment and resources of the planet

213
Q

Name 3 Sustainable programs in the US

A

Lodi Winegrape Commission’s “Lodi Rules”
Napa Valley Vintners “Napa Green”
New York State “Vine Balance”

214
Q

Ideal weather conditions for flowering

A

Warm and dry (rain or wind can hinder fertilization)

215
Q

Philosophy of viticulture often credited to Rudolf Steiner

A

Biodynamics

CSW/HBSC (22 decks)

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