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CSW > Viticulture and Vinification > Flashcards

Viticulture and Vinification Flashcards

1
Q

How many acres are under vine globally and how much fruit do they produce?

A

a) 19 million acres
b) 70 million tons of fruit

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2
Q

What percentage of cultivated grapes are used in wine production?

A

70%

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3
Q

What is viticulture?

A

The intentional cultivation of grapevines

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4
Q

What is the “trunk” of the vine?

A

The thick central structure of the vine from which the roots extend downward and the arms extend outward and upward.

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5
Q

With respect to the arms of the vine, what are three stages of growth?

A

Arms begin as SPURS, develop into long, thing CANES, then thicken into CORDONS.

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6
Q

What is the “canopy” of the grapevine.

A

The leaves and grape clusters that are generally trained to hang down over the lower portion of the structure

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7
Q

Why are grapes rarely propagated from seeds in commercial viticulture?

A

Too unpredictable and time consuming.

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8
Q

Describe the process of cloning?

A

Cut off a length of healthy cane, place it in water until it begins to grow roots, then plant it in the vineyard.

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9
Q

Describe the process of field-grafting.

A

Remove existing branches from a healthy vine, make a small incision in the truck and insert an unrooted cutting from a desirable vine.

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10
Q

How long does it take for a new vine to produce viable fruit, and how long can it continue to do so?

A

a) the vine will produce grapes during its first year, but they will generally not harvested until the third year.
b) The vine will start to produce optimal quality fruit around year 6 for a decade or more
c) After 20 years, the yield will decrease but quality can become even greater. “Old vines” are often 50 years old and some are over a century old.

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11
Q

Winegrowing is most successful at what latitudes?

A

Between 30-50 degrees in both hemispheres

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12
Q

What is the dormancy period?

A

The time during the winter when the vine experiences no growth and much of the training and pruning is done for the following season

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13
Q

What is the first step in the lifecycle of a vine, and at what temperature does it occur?

A

a) Weeping, the point at which sap from the trunk begins to flow upward to the tips of the canes
b) 50 degrees

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14
Q

What is “bud break” and when does it occur?

A

a) when tiny shoots sprout from the nodes of the cane, which develop into leaves so photosynthesis can begin.
b) about a day after weeping

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15
Q

When does “flowering” occur?

A

40-80 days after bud break.

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16
Q

What is the transition from flower to berry called?

A

Berry set or fruit set

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17
Q

What are two maladies that can affect the vine during fruit set?

A

1) Coulure–not enough flowers become berries
2) Millerandage–grape bunches have a high number of small seedless berries along with normal ones, caused by bad weather

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18
Q

What is “veraison”?

A

The sudden acceleration toward maturity, when the grapes change color, sugar is stored and acidity levels drop

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19
Q

What’s the difference between physical and phenolic maturity?

A

a) physical - refers to sugar levels
b) phenolic - refers to tannin and other phenolic compound development

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20
Q

How long does the period between bud break and harvest usually last?

A

140-160 days but can be anywhere from 110-200 days

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21
Q

What is photosynthesis?

A

The process by which sunlight is used by the green parts of the plant to convert CO2 and water into sugar.

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22
Q

What is the catalyst for photosynthesis?

A

Chlorophyll

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23
Q

What two things is photosynthesis dependent upon?

A

1) Sunlight
2) Temperature

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24
Q

At what temperature can photosynthesis occur?

A

50-95 degrees F

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25
Q

What five condition are ideal for photosynthesis to occur?

A

1) Warm days
2) Long days
3) Clear days
4) Minimal shading
5) Southern aspect (in Northern hemisphere)

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26
Q

What is respiration with respect to plants?

A

The process by which the plant breaks down sugar, releasing energy for leaf and root growth.

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27
Q

When sugar is unavailable, what substance do plants use for respiration?

A

Malic acid.

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28
Q

How does temperature affect respiration?

A

For every 18 degree F, the rate of respiration doubles.

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29
Q

What is transpiration?

A

The process by which water evaporates through opening on the underside of the leaves known as STOMATA

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30
Q

What are “stomata” and what two functions do they perform?

A

Small openings on the underside of the leaves through which a) water evaporates and b) carbon dioxide is taken in.

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31
Q

What happens if the stomata close due to lack of water?

A

CO2 can’t be taken in and photosynthesis stops.

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32
Q

What is translocation?

A

The process by which substances are moved from one part of the plant to another.

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33
Q

Where is sugar moved during translocation, and why?

A

Sugars may be moved from the leaves to growing shoots, roots or trunk, or directed to grape clusters when not needed for growth.

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34
Q

What is “terroir”?

A

The combined natural aspects of the vineyard, such as climate, soil, sunlight and water.

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35
Q

What is the difference between climate and weather?

A

Weather is the actual meteorological conditions experienced, whereas climate is the historical average weather of a place.

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36
Q

Annual variation in vintages is caused by difference in _________________.

A

Weather

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37
Q

What are differences between macro-, meso- and micro-climates?

A

a) Macro - overall region
b) Meso - specific vineyard
c) Micro - a small portion of the vineyard, such as a few rows

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38
Q

What is “canopy micro-climate”?

A

The conditions that affect the canopy of a specific vine.

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39
Q

Temperature has a great effect on ___________-___________ balance.

A

Sugar-acid balance

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40
Q

What is “winterkill”?

A

When the ground freezes several down and permanently damages the root structure of the vine.

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41
Q

When are vines most vulnerable to frost?

A

At the beginning of the growing season, when a late frost can damage shoot growth or late in the season, when early frost can damage an unharvest crop.

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42
Q

What is arguably the most dangerous form of precipitation for vines?

A

Hail

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43
Q

How much rain per year do vines generally require?

A

Between 20-30 inches

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44
Q

When is rain particularly unwelcome during the year?

A

During harvest, when rain can swell the berries and dilute sugar content

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45
Q

Why is humidity harmful to vines?

A

Creates ideal conditions for fungus and mold.

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46
Q

When is fog beneficial to vines?

A

When it forms early and burns off late morning.

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47
Q

What are two negative effects of fog?

A

a) can inhibit photosynthesis
b) can create conditions ideal for mold

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48
Q

What are two positive effects of fog?

A

a) can moderate a warm climate
b) can create conditions ideal for Botrytis Cinerea, or noble rot.

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49
Q

Name two positive effects of wind.

A

a) reduces humidity
b) reduces pests

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50
Q

Name two negative effects of wind.

A

a) can interfere with flowering and pollination
b) can put significant stress on the vine

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51
Q

How can winegrowers moderate the effects of wind?

A

Through use of windbreaks and certain training and pruning methods.

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52
Q

What two characteristics do the soils of the world’s greatest vineyards share in common?

A

1) They are not very fertile.
2) They allow for sufficient water retention but also excess drainage.

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53
Q

What are four types of soil categorized by particle size, in order from smallest to largest?

A

1) Clay
2) Silt
3) Sand
4) Gravel

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54
Q

What are five geographical factors that affect the vine?

A

1) Latitude
2) Elevation
3) Topography
4) Aspect
5) Proximity to bodies of water

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55
Q

Describe a Continental Climate.

A

Hot summers, cold winters, larger diurnal shifts

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56
Q

Describe a Maritime Climate.

A

Strong influence by an ocean or sea, higher rainfall, mild overall temperatures

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57
Q

Describe a Mediterranean Climate.

A

Warm, dry summers, mild, wet winters, low humidity

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58
Q

What is a marginal climate?

A

One so cool that grapes struggle to ripen

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59
Q

What is the best way to prevent viral diseases?

A

Avoid introducing them to the vineyard via cuttings or grafts.

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60
Q

What is Pierce’s disease?

A

A bacterial disease spread by the glassy-winged sharpshooter, which causes premature leaf fall.

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61
Q

What are fungal diseases and give two examples.

A

a) Diseases caused by airborne spores that thrive in warm, humid conditions
b) powdery mildew
c) downy mildew

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62
Q

What is another term for powdery mildew?

A

oidium

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63
Q

What is another term for downy mildew?

A

peronospora

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64
Q

What fungus is known as both grey rot and noble rot, depending on the time and grapes in which it develops?

A

Botrytis Cinerea

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65
Q

What is Botrytis known as in France and Germany?

A

a) pourriture noble
b) Edelfaule

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66
Q

What are the ideal conditions and grapes for Botrytis?

A

a) morning fog followed by afternoon sun
b) Semillon, Chenin Blanc, Riesling

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67
Q

What is Phylloxera?

A

A louse native to the Eastern US that was accidentally introduced to European vineyards in the mid 1800s and went on to devastate most of the vitis vinifera throughout the world.

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68
Q

What ultimately proved the solution to phylloxera?

A

First, creating hybrids between vinifera and North American species. Then grafting vinifera onto North American rootstock.

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69
Q

What soils are more or less resistant to phylloxera?

A

Sand

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70
Q

What is a nematode and how does it damage the vine?

A

a) A roundworm that feeds on the roots of the vine
b) It causes direct damage to the root and also spreads viral diseases.

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71
Q

How can nematodes be combatted?

A

a) use of nematode resistant rootstocks
b) use of mustard, a natural biofumigant

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72
Q

How can grape growers prevent birds, deer etc. from snacking on grapes?

A

Use of fencing and netting

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73
Q

When do grape growers perform the majority of their pruning?

A

Winter

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74
Q

Why would grape growers prune the majority of the nodes from the vine?

A

Excessive leaf and grape growth spreads the vines resources too thin and comprises the quality of the grapes.

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75
Q

What is cane pruning?

A

A method by which all but 2 canes per vine are removed, which are normally trained horizontally with 6-10 nodes per cane.

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76
Q

What is spur pruning?

A

Vines are trained to develop one or more permanent cordons, which can support several canes. Each cane is pruned back to a spur that contains a few nodes.

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77
Q

What is the Guyot system?

A

A trellising method in which one or two cordons or canes are trained along a wire.

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78
Q

What does VSP stand for and what does it mean?

A

a) Vertical Shoot Positioning
b) A trellising method in which new shoots are trained upward, with grape clusters hanging below the leaves.

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79
Q

Give three examples of divided canopy systems.

A

1) Geneva Double Curtain
2) Lyre
3) Scott Henry

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80
Q

What are three terms for free-standing vines?

A

1) Bush vines
2) Head trained
3) Gobelet-style

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81
Q

What pruning system is used for Gobelet-style vines?

A

Spur pruning

82
Q

What is the Pergola system?

A

Vines are trained upward, then allowed to spread out horizontally, with grapes hanging below.

83
Q

What determines the time of harvest?

A

1) ripeness of grapes
2) style of wine
3) weather
4) labor
5) economic considerations

84
Q

How is sugar concentration in grapes measured in the US

A

a) degrees Brix
b) using a refractometer

85
Q

In Brix, what is the conversion factor used to estimate the ABV of a finished wine based on sugar?

A

5/9 or 55%

86
Q

____________, a unit used in France, reflects the potential alcohol level in __________ per ___________ milliliters.

A

a) Baume
b) milliliters
c) 100

87
Q

What sugar concentration system is used in Germany and Switzerland?

A

Oeschsle

88
Q

What is the Oeschle equation?

A

Oeschle = (density - 1.0) x 1000

89
Q

What is organic viticulture?

A

Grape growing without the use of manufactured fertilizers or pesticides

90
Q

What is the overall governing body with respect to organic grower certifications.

A

NOP - National Organic Program

91
Q

In the US, how long must a vineyard be free of banned chemicals before being certified organic?

A

3 years

92
Q

Name three ways to achieve organic growing.

A

1) composting
2) additional mowing
3) natural biofumigants
4) natural predators

93
Q

What is IPM?

A

a) Integrated Pest Management
b) a targeted approach to dealing with pests in the vineyard

94
Q

What is biodynamic viticulture?

A

Organic growing with some metaphysical elements and some additional mandated procedures

95
Q

Who invented biodynamic philosophy?

A

Rudolf Steiner

96
Q

What organization is responsible for biodynamic certifications?

A

Demeter International

97
Q

Name two areas addressed by sustainable viticulture but not by organic growing?

A

1) climate change
2) water use

98
Q

What are two regional certifications in sustainable growing?

A

1) Lodi Rules
2) Napa Green

99
Q

When should winemaking begin?

A

As immediately after harvest as possible.

100
Q

What is the period prior to fermentation commonly referred to as?

A

Crush

101
Q

Why do winemakers add sulfur prior to fermentation

A

When combined with SO2, it prevents the growth of yeast and bacteria. It also prevents oxidation.

102
Q

What is generally the first step in both white and red wine production?

A

Sorting

103
Q

What is the second step of white wine production?

A

Crushing and Destemming

104
Q

What is the difference between crushing and pressing?

A

The skins of the grapes are broken and juice is allowed to flow, but no pressure is applied.

105
Q

What is a “cold soak”?

A

The practice of allowing certain aromatic white wines to macerate a short period, usually less than 24 hours

106
Q

What is the purpose of pressing and when does it occur in white and red wine production?

A

a) to separate the juice from the skins and other solids
b) white - prior to fermentation
c) red - after fermentation

107
Q

What is free run juice?

A

The first juice that drains from the press before any pressure is applied; considered the highest quality

108
Q

What device is used in pressing to avoid crushing seeds and bursting skin cells?

A

Bladder press

109
Q

What is pomace and what can it be used for?

A

a) The skins and seeds that remain after pressing
b) marc or grappa

110
Q

What is “must”?

A

Grape juice destined for fermentation

111
Q

List three common must adjustments.

A

a) acidification
b) enrichment
c) chaptalization

112
Q

What substances might a winemaker use to a) increase acidity or b) lower acidity in the must?

A

a) tartaric acid
b) potassium or calcium bicarbonate

113
Q

What is RGMC and why is it used?

A

a) Rectified Grape Must Concentrate
b) to increase sugar in the must

114
Q

What does chaptalization do?

A

Increases the alcohol in the finished wine

115
Q

What’s the French term for allowing the must to settle for a day or two prior to fermentatinn?

A

Debourbage

116
Q

What is the chemical equation for fermentation?

A

C6H12O6 + yeast -> 2(C5H50H) + 2(CO2) + heat

That just means sugar + yeast yields ethanol, carbon dioxide and heat

117
Q

What percentage of grape sugars are generally converted to alcohol and CO2 in fermentation?

A

About 90%

118
Q

What does the term “inert” mean with respect to fermentation vessels?

A

Imparts no flavor to the wine–ex. stainless steel tanks or concrete vat

119
Q

What are two ways to stop spontaneous fermentation?

A

a) sulfur
b) refrigeration

120
Q

What is one synonym and one antonyms for spontaneous fermentation?

A

a) natural fermentation
b) inoculation

121
Q

What terms are applied to yeast involved in both spontaneous fermentation and inoculation?

A

a) wild or ambient
b) cultured

122
Q

What type of yeast is almost always used in winemaking?

A

Saccharomyces cerevisiae

123
Q

At what temperature should fermentation take place to preserve delicate qualities in aromatic white wines?

A

50-60 degrees

124
Q

What is “stuck” fermentation and what might cause it?

A

a) yeast die and fermentation ceases
b) temperature rising above 100 degrees

125
Q

How long does fermentation typically last?

A

Anywhere from several days to several weeks

126
Q

Name two reasons fermentation might NATURALLY come to an end.

A

1) all sugar has been consumed
2) alcohol rises about 14%

127
Q

Why might a winemaker intentionally halt fermentation before it’s natural conclusion?

A

To create a sweet or off-dry wine

128
Q

Name two optional post-fermentation techniques used in white winemaking.

A

1) Malolactic fermentation
2) Lees contact

129
Q

Name two other terms for malolactic fermentation.

A

1) Secondary fermentation
2) Malolactic conversion

130
Q

What ester imparts a buttery characteristic to wines that have undergone malolactic fermentation?

A

Diacetyl

131
Q

What are lees?

A

Dead yeast

132
Q

What process is used to removed lees from wine?

A

Racking

133
Q

What is the French term for aging on the lees

A

Sur lies aging

134
Q

What is battonage?

A

The French term for stirring the lees to impart more leesy characteristics to the finished wine

135
Q

Why would the addition of sulfur AFTER fermentation be particularly important in wines with RS?

A

To prevent unwanted fermentation after bottling

136
Q

Name four methods of clarification.

A

1) Racking
2) Filtering
3) Fining
4) Centrifuge

137
Q

What is racking?

A

The most basic form of clarification–wine is placed in a container, sediment is allowed to fall to the bottom, wine is placed in a fresh container, repeat.

138
Q

What three substances used for fining and how do they work?

A

1) egg white
2) gelatin
3) bentonite clay
4) fining substance binds with unwanted material such as excess tannin or protein, causing it to fall to the bottom

139
Q

What is sterile filtering and what is its drawback?

A

1) A type of filtering that uses a barrier with openings so small bacteria cannot pass through.
2) The concern is that desirable characteristics of the wine may be filtered out as well.

140
Q

What force does a centrifuge use for clarifying wine?

A

accelerated gravity

141
Q

What types of white wines benefit from barrel aging?

A

Fuller-bodied styles such as Chardonnay

142
Q

What two things may be accomplished by blending?

A

1) brand consistency
2) added complexity or balance

143
Q

Cold stabilization requires chilling the wine to __________ degrees.

A

25 degrees

144
Q

What is an alternative to cold stabilization?

A

Contact process–the use of potassium bitartrate to initiate the formation of tartrates.

145
Q

What is the final step of wine production?

A

Bottling (or packaging)

146
Q

Why is crushing/destemming sometimes skipped in white wine production but never in red?

A

In red wine production, the skins are used during the fermentation process.

147
Q

What are two ways to add tannin back to the must in red wine production?

A

1) using the stems
2) adding tannin powder

148
Q

What step makes the primary difference between red and white wine production?

A

Maceration–the prolonged contact between the skins and the must during fermentation.

149
Q

How long does maceration last?

A

A few days to a few weeks?

150
Q

What is a cold soak and how does it differ from usual maceration?

A

When a winemaker chooses to begin maceration BEFORE fermentation, chilling the 55 degrees to prevent fermentation from initiating. In this case the solids are macerating in water as opposed to alcohol, which is a more aggressive solvent, giving the winemaker more control over the levels of phenolics extracted.

151
Q

In what vessel is red wine fermentation usually conducted?

A

Large stainless steel tanks.

152
Q

What is cap management?

A

The process of breaking up the dense solids that gather at the top of the fermentation value so the skins can be reintegrated with the juice.

153
Q

What can form in the cap if not properly managed and what does it cause?

A

a) acetobacter
b) acetic acid

154
Q

Name four methods of cap management.

A

1) Punching down
2) Pumping over
3) Rack and return
4) Rotofermentation

155
Q

What is the French term for punching down?

A

Pigeage

156
Q

What is the French term for pumping over?

A

Remontage

157
Q

What’s the French term for rack and return?

A

Delestage

158
Q

What fermentation temperature might a winemaker choose for a light Pinot Noir?

A

60-70 degrees

159
Q

What fermentation temperature might a winemaker choose for a robust Cabernet Sauvignon?

A

85-95 degrees

160
Q

What is extended maceration?

A

When a winemaker chooses to leave the wine in contact with the skins AFTER fermentation is complete.

161
Q

Why is malolactic fermentation conducted more often in red wines than in white?

A

1) decrease acidity
2) stabilize the wine by decreasing malic acid

162
Q

When is pressing conducted in red wine production?

A

AFTER fermentation/extended maceration

163
Q

Why are red wines typically clarified LESS than white wines?

A

To prevent the removal of desired phenolics.

164
Q

What is the effect of new wood as opposed to old wood in barrel aging?

A

New wood imparts flavor, old wood imparts only oxygen

165
Q

What is the effect of aging in small barrels as opposed to large barrels?

A

Small barrels impart more flavor because the wine to surface area ratio is greater.

166
Q

What is the effect of American Oak compared to French Oak?

A

a) American – larger grain, more assertive, coconut and dill
b) French - finer grain, more subtle, baking spice and vanilla

167
Q

Name 4 factors in barrel aging that affect the character of the wine?

A

1) Age
2) Size
3) Country of Origin
4) Level of Toast

168
Q

How much does a new French barrique cost?

A

About $1300

169
Q

What is micro-oxygenation?

A

The practice of introducing tiny bubbles of oxygen into the wine to mimic the affects of barrel aging.

170
Q

What is carbonic maceration?

A

An alternative style of red winemaking that requires neither yeast nor bacteria, but involves intracellular fermentation and takes place in the absence of oxygen.

171
Q

What region is best known for CM and what characteristics does it impart?

A

1) Beaujolais
2) Bright red fruit, banana, bubblegum

172
Q

What typically determines the color of rose wine?

A

The amount of time the juice remains in contact with the skins.

172
Q

What are two ALTERNATE methods of rose wine production?

A

1) co-fermentation of red and white grapes
2) blending red and white finished wines

173
Q

How long is maceration period in rose wine production?

A

A few hours to a few days?

174
Q

What is the saignee method?

A

Red grapes are crushed and vatted for up to 20 hour, then a small amount of juice is “bled” off to make the rose. The red grapes continue to macerate and are used to make a concentrated red wine.

175
Q

What is the “direct press” method and what is the term often used for the finished wine?

A

a) A method of rose production by which the juice is pressed after a very short period of maceration, resulting in a pale pink wine.
b) Vin Gris

176
Q

What term is often used for Rose that is a) slightly sweet or b) made from a single varietal?

A

a) blush
b) white

177
Q

What are the terms for rose in a) Italy b) Spain c) Germany?

A

a) Rosato
b) Rosado
c) Weissherbst

178
Q

What are “flying winemakers”?

A

Winemakers that fly between North and South hemispheres to make wine twice a year

179
Q

What are four methods for producing sweet wine?

A

1) Using grapes affect by Botrytis
2) Late harvesting
3) Drying the grapes
4) Harvesting frozen grapes

180
Q

What is the most famous region for Botrytis-affected wines?

A

Sauternes, but also areas in the Loire Valley

181
Q

Why do Chenin Blanc and Semillon have a particular affinity for Botrytis?

A

Thin skins

182
Q

Describe the aromas produced by Botrytis?

A

apricot and honeysuckle

183
Q

What climates and grapes are best for late harvesting, and why?

A

a) cool climates
b) Chenin Blanc and Riesling
c) grapes continue to gain sugar late in the season, but they also lose acidity, so cool climates and naturally high acid grapes help retain balance

184
Q

Where is the drying method most common?

A

The Mediterranean

185
Q

How late are grapes used for Icewine production harvested?

A

As late as January or February

186
Q

What red grape is sometimes used for Icewine production?

A

Cabernet Franc

187
Q

What is the term for a mechanized freezing process that mimics Icewine production?

A

Cryoextraction

188
Q

Name three PROCEDURES for making sweet wine.

A

1) Refrigeration to stop fermentation
2) Addition of sugar, grape concentrate or RGMC
3) Fortification to stop fermentation

189
Q

What are two additional methods of halting fermentation?

A

1) Pasteurization
2) Sulfur

190
Q

What are the NOP’s labeling requirements for “Organic Wine”?

A

a) use of 95% organic grapes
b) no use prohibited substances

191
Q

What is the most significant restriction when it comes to organic wine?

A

The prohibition of sulfur additions

192
Q

When can a wine use the term “Made with Organic Grapes”

A

a) use of 100% organic grapes
b) sulfur additions lower than 100 ppm

193
Q

In the EU, how are organic wines labeled and what are the requirements?

A

a) Organic Wine or Vin Biologique
2) 30% to 50% less sulfur addition, so additives, fully traceable winemaking process

194
Q

Why is Biodynamic winemaking less strict than organic winemaking?

A

a) it’s based on a set of philosophies and goals rather than strict rules
b) sulfur additions are permitted if kept to a minimum
c) it is overseen by a private organization rather than a government organization

195
Q

What is one of the few prohibitions in biodynamic winemaking?

A

the use of genetically modified material

196
Q

When and where is orange wine believed to have originated?

A

a) Georgia
b) 5000 years ago

197
Q

What gives orange wine its copper hue?

A

Prolonged maceration with the skins

198
Q

Name four rules in the production of Kosher wine.

A

1) grapes can only be handled by male Orthodox Jews from the time they arrive at the winery under the supervision of a rabbi.
2) winemaking equipment must be used for no other purpose
3) no animal-based material, such as egg white may be used
4) once opened, wine can only be handled by observant Jews

199
Q

What is the term for Kosher wine free of restrictions on those who handle it?

A

Meshuval wine

CSW (14 decks)

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