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WSET 4 (D1 - Wine Production) > Viticulture and Vinification > Flashcards

Viticulture and Vinification Flashcards

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1
Q

What is the primary species of vine used for fine wine production?

A

Vitis vinifera

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2
Q

What is viticulture?

A

The study of grape growing

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3
Q

What is the first step in the annual vine cycle?

A

Budbreak

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4
Q

When does budbreak typically occur in the Northern Hemisphere?

A

March or April

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5
Q

At what temperature will budbreak initiate?

A

50 degrees Fahrenheit / 10 degrees celcius

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6
Q

What are embryo bunches?

A

Small green clusters that form on the shoots of a vine by mid-April

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7
Q

How long after budbreak does flowering typically occur?

A

6-13 weeks after budbreak (depending on the climate)

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8
Q

When does budbreak typically occur in the Southern Hemisphere?

A

September or October

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9
Q

What happens after embryo bunches form?

A

Flowering

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10
Q

How long does flowering typically occur?

A

10 days

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11
Q

Are vitis vinifera vines self-pollinating?

A

Yes

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12
Q

What does vine self-fertilization lead to?

A

Fruit set

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13
Q

What is fruit set?

A

The process in which flowers become fruit and potential fruit size is determined

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14
Q

What is shatter?

A

When a grape cluster fails to develop into maturity. The grapes fall from the vine and are unusable

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15
Q

What is coulure?

A

The French word for shatter

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16
Q

When does véraison typically occur in the Northern Hemisphere?

A

July to September

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17
Q

What does vendange mean?

A

Harvest

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18
Q

During which months does vendange occur in the Northern Hemisphere?

A

September to October

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19
Q

Which color of grapes are generally harvested first? Are there exceptions?

A

White is generally first. Late harvest and botrytized white grapes are often harvested last

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20
Q

What is hang time?

A

The amount of time grapes spend on the vine

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21
Q

When does véraison typically occur in the Southern Hemisphere?

A

January to March

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22
Q

During which months does vendange occur in the Southern Hemisphere?

A

March to April

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23
Q

What factors influence climate?

A

Expected temperature/rainfall/sunshine/wind

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24
Q

What is weather?

A

The daily manifestation of climate

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25
Q

What is the difference between climate and weather?

A

Weather can vary. Climate is relatively stable

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26
Q

In what temperature range do vines thrive?

A

50-68 fahrenheit / 10-20 Celcius

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27
Q

What is the ideal temperature for vines to thrive?

A

57 fahrenheit / 14 Celcius

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28
Q

What average summer temperature do red grapes prefer to ripen?

A

70 Fahrenheit / 21 Celcius

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29
Q

What average summer temperature do white grapes prefer to ripen?

A

66 Fahrenheit / 19 Celcius

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30
Q

Between which latitudes is grape growing generally restricted to?

A

30-50 degrees

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31
Q

How are degree days calculated?

A

Multiply the number of days in each month during the growing season (April 1 to October 31) by the average number of degrees over 50 Fahrenheit for that month.

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32
Q

What is the California Heat Summation Index?

A

A method to categories climates based on temperature. 5 regions and six categories are based on the number of heat days

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33
Q

What is CHSI Region Ia?

A

850-1.111 days Celcius

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34
Q

What is CHSI Region Ib?

A

1.111-1.389 days Celcius

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35
Q

What is CHSI Region II?

A

1.389-1.667 days Celcius

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36
Q

What is CHSI Region III?

A

1.667-1.944 days Celcius

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37
Q

What is CHSI Region IV?

A

1.944-2.222 days Celcius

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38
Q

What is CHSI Region V?

A

2.222-2.700 days Celcius

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39
Q

What is the minimum number of sunshine hours necessary to support viticulture?

A

1.300 hours

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40
Q

How many centimeters of rain do vines need?

A

51-76 cm annually

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41
Q

What is water stress?

A

A condition caused by too little rain that promotes small berry size and yields. Can lead to total vine shutdown in extreme cases

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42
Q

What effect can too much rain have on a vine?

A

Dilute fruit quality

Increase risk of fungal diseases

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43
Q

What does terroir mean?

A

The complete system of the living vine

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44
Q

What is a macroclimate?

A

The climate of an entire region

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45
Q

What is mesoclimate?

A

The climate of a specific vineyard

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46
Q

What are some factors that affect mesoclimate?

A

Aspect (the degree and direction of a vineyard’s slope)

Shelter of a vineyard

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47
Q

What is a microclimate?

A

The climate around a vine canopy (all parts of the vine above ground)

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48
Q

What are some canopy management techniques that can affect microclimate?

A

Winter pruning

Leaf removal

Shoot positioning

Trellising

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49
Q

Which soil type produces better wines: low-fertility or rich soils?

A

Low fertility

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50
Q

What is the relationship between soil pH and grape pH?

A

Inverse. High soil pH leads to low grape pH. Low soil pH can be a detriment to vine growth

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51
Q

What technique can counteract low soil pH?

A

Application of lime to the soil

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52
Q

What are some reasons that a producer would use a grape clone?

A

Disease resistance

Hardiness

Yield

Aromatics

Structure

Color

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53
Q

What is clonal selection?

A

Cuttings are taken from a single desirable plant

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54
Q

What is massal selection?

A

Cuttings are taken from a variety of desirable plants within a vineyard

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55
Q

In which region is mass selection popular?

A

Burgundy

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56
Q

What are some reasons a producer would use mass selection?

A

Reinforce positive and eliminate negative traits through appropriate selection

Increase genetic diversity

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57
Q

What is a scion?

A

The upper part of a vine grafted onto a rootstock

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58
Q

After how many years will a newly planted vine need before producing grapes suitable for harvest?

A

3 years

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59
Q

After how many years is a vine considered mature and stable?

A

6 years

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60
Q

After how many years are vines typically considered uneconomical?

A

50 years

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61
Q

Describe cordon-training

A

Each vine has a permanent cordon that extends from the trunk. Shoots emerge from this can each season

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62
Q

Describe head-training

A

Each vine has no permanent cordon. Just a head (knob).

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63
Q

Which training method commonly requires trellising?

A

Cordon-training

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64
Q

Are head-trained vines spur or cane pruned?

A

Both

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65
Q

Are cordon-trained vines spur or can pruned?

A

Spur

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66
Q

What is a spur?

A

A cane that is cut back to two buds

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67
Q

Describe spur-pruning

A

The upper cane growing from the spur is pruned each winter. The lower cane growing from the same spur will be pruned down to two buds

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68
Q

Describe cane pruning

A

Each vine maintains one spur and one cane

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69
Q

Who developed the Guyot system?

A

Dr. Jules Guyot in 1860

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70
Q

What is the Guyot system?

A

A cane-pruning/head-training system with a vertical trellis on which the canes can be suspended. Each vine has one spur and one two-year old cane

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71
Q

What is the Guyot Double system?

A

Same as Guyot but supports two canes growing outward apart from each other

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72
Q

What is the Gobelet system?

A

A spur-pruning/head-training system where the vines are unsupported and form the shape of a goblet.

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73
Q

Where is the Gobelet system commonly used?

A

Southern Rhône

Southern Italy

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74
Q

What is the Gobelet system called in Italy?

A

Albarello

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75
Q

What is the Gobelet system called in Spain?

A

En vaso

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76
Q

What is the Cordon de Royat system?

A

A spur-pruned/cordon-trained system commonly used for Pinot Noir in Champagne. Similar to Guyot. There is a single spur-pruned permanent cordon extending horizontally from the trunk.

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77
Q

What is the Geneva system?

A

Spur-pruned/cordon-trained where cordons extend outward from the trunk in a flat U shape

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78
Q

What is Vertical Shoot Positioning?

A

A trellising system that can be used for both spur- and cane-pruned vines

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79
Q

What is the Tendone system?

A

Vines are trained upward and overhead along wooden frames or trees so that workers can pass underneath. Vines can be spur- or cane-pruned

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80
Q

What is the Tendone system called in Italy?

A

Pergola

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81
Q

What is the Tendone system called in Portugal?

A

Enforcado

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82
Q

What are the four main groups of vine diseases?

A

Fungal

Viral

Bacterial

Phytoplasma

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83
Q

In which climates are fungal diseases most common?

A

Warm and damp climates

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84
Q

How does a fungal disease affect vines?

A

By attacking either the root system or the canopy

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85
Q

What are two of the most worrisome fungal diseases?

A

Powdery mildew

Downy mildew

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86
Q

How are viral diseases spread?

A

Through grafting or insects

87
Q

What is a phytoplasma?

A

Pathogen similar to bacteria. Symptomatically similar to viral diseases. Can only be spread through grafting or insects

88
Q

What are grapevine yellows?

A

Another name for phytoplasmic diseases

89
Q

When did phytoplasmic diseases first appear in Europe?

A

Mid-1990s

90
Q

What is the scientific name for phylloxera?

A

Daktulosphaira vitifoliae

91
Q

How does phylloxera affect vines?

A

Feeds on the roots

92
Q

Where does phylloxera come from and how to it get to Europe?

A

Eastern United States. Came to the Southern Rhône in 1863 through imported cuttings

93
Q

Where is phylloxera not present?

A

Chile

94
Q

What soil type is a natural barrier to phylloxera?

A

Sandier soils

95
Q

What is the common name for oidium?

A

Powdery mildew

96
Q

What is the scientific name for oidium?

A

Uncinula necator

97
Q

Where is oidium native to?

A

North America

98
Q

In what conditions does oidium thrive?

A

Humid yet dry conditions

99
Q

How does oidium affect vines?

A

Covers all green parts with dusty white mildew. Inhibits bunch development and ripening. Creates off flavors in wine

100
Q

How can oidium be controlled?

A

Sulfur and other fungicides

101
Q

What type of disease is oidium?

A

Fungal

102
Q

What is the common name for peronospora?

A

Downy mildew

103
Q

What is the scientific name for peronospora?

A

Plasmopara viticola

104
Q

Where is peronospora native to?

A

North America

105
Q

In what conditions does peronospora thrive?

A

Warm moist and humid environments

106
Q

How does peronospora affect vines?

A

Attacks the green portions. Causes leaves to drop off and limits the vine’s ability to photosynthesize.

107
Q

How can peronospora be controlled?

A

Bordeaux Mixture (copper sulfate/water/lime spray)

108
Q

What type of disease is peronospora?

A

Fungal

109
Q

What is the common name for Eutypa Dieback?

A

Dead arm

110
Q

What is the scientific name for Eutypa Dieback?

A

Eutypa lata

111
Q

In what conditions does Eutypa Dieback thrive?

A

Mediterranean climates

112
Q

How does Eutypa Dieback affect vines?

A

Carried by rain and enters vines through pruning wounds. Stunts shoot growth and releases toxins that can eventually kill the cane. Affects a crop’s yield but not quality

113
Q

What is another fungus commonly confused with Eutypa Dieback?

A

Phomopsis viticola

114
Q

What type of disease is Eutypa Dieback?

A

Fungal

115
Q

What is the common name for Esca?

A

Black Measles

116
Q

What is the scientific name for Esca?

A

There is no single species responsible for Esca. It is a complex of fungi

117
Q

In what conditions does Esca thrive?

A

Warmer climates. Can be found worldwide

118
Q

How does Esca affect vines?

A

Young vines: weaken growth, affect berry development, and discolor leaves. Older vines: causes the trunk’s interior to soften and rot from the inside

119
Q

How is Esca spread?

A

Wind

Pruning shears

120
Q

What type of disease is Esca?

A

Fungal

121
Q

What is the scientific name for Black Rot?

A

Guignardia bidwelli

122
Q

Where is Black Rot native to?

A

North America

123
Q

In what conditions does Black Rot thrive?

A

Warm and humid weather

124
Q

How does Black Rot affect vines?

A

Black spots on the shoots, leaves, and berries. Leads to yield reduction

125
Q

How can Black Rot be controlled?

A

Fungicide sparys

126
Q

What type of disease is Black Rot?

A

Fungal

127
Q

What is the scientific name for Bunch Rot?

A

There is no single species responsible for Bunch Rot. It is a complex of fungi

128
Q

In what conditions does Bunch Rot thrive?

A

Warm weather and high humidity

129
Q

How does Bunch Rot affect vines?

A

Reduces yield

Adds moldy off-flavors to the wine

130
Q

What is the difference between grey rot and noble rot?

A

Both Botrytis. Grey rot breaks down grape skin and causes yeast and other bacteria to rot the fruit. Noble rot is awesome

131
Q

What type of disease is Bunch Rot?

A

Fungal

132
Q

What is the scientific name for Pierce’s Disease?

A

Xylella fastidiosa

133
Q

What type of disease is Pierce’s Disease?

A

Bacterial

134
Q

How does Pierce’s Disease spread?

A

By the glassy-winged grasshopper

135
Q

How does Pierce’s Disease affect vines?

A

Prevents vines from producing chlorophyll and kills them within 1 to 5 years

136
Q

Where is Pierce’s Disease found?

A

Souther US

Mexico

Now moving up California

137
Q

How can Pierce’s Disease be controlled?

A

It can’t

138
Q

What is the scientific name for Crown Gall?

A

Agrobacterium tumefaciens

139
Q

What is another name for Crown Gall?

A

Black Knot

140
Q

How does Crown Gall affect vines?

A

Causes tumor (gall) growth on the vine. Essentially strangles the vine and withers or kills the portion of the vine above the tumor

141
Q

What type of disease is Crown Gall?

A

Bacterial

142
Q

In what conditions does Crown Gall thrive?

A

Colder climates

143
Q

What is the scientific name for Bacterial Blight?

A

Xanthomonas ampelina

144
Q

What type of disease is Bacterial Blight?

A

Bacterial

145
Q

How does Bacterial Blight affect vines?

A

Young grapevine shoots develop dark brown streaks in early spring. They eventually wither and die

146
Q

How is Bacterial Blight spread?

A

Rain/Compromised pruning tools

147
Q

How can Bacterial Blight be controlled?

A

Hot water treatments

Copper sprays (Bordeaux Mixture)

148
Q

What causes Leafroll Virus?

A

A complex of at least nine different viruses

149
Q

What type of disease is Leafroll Virus?

A

Viral

150
Q

What percentage of the world’s grapevine loss is attributable to Leafroll Virus?

A

60%

151
Q

How does Leafroll Virus affect vines?

A

Turns the leaves red and gold. Causes leaves to curl downward. Reduces yields and delays ripening

152
Q

How is Leafroll Virus spread?

A

Propogation of infected vines/Insects

153
Q

What type of disease is Fanleaf degeneration?

A

Viral

154
Q

How does Fanleaf degeneration affect vines?

A

Curtails yields to the point that vineyards must be removed. Also deforms shoot growth: causes poor fruit set: and seedless berries.

155
Q

How is Fanleaf degeneration spread?

A

Soil nematodes feeding on roots

156
Q

What type of disease is Flavesence Doreé?

A

Phytoplasma

157
Q

Where did Flavesence Doreé first appear and when?

A

Armagnac in 1949

158
Q

How is Flavesence Doreé spread?

A

Leafhopper insects

Propogation of infected vines

159
Q

What effect does Flavesences Doreé have on vines?

A

Delays budbreak

Causes slow shoot growth

Bunches fall off the vine

Berries shrivel

160
Q

When were genetically modified yeasts first used in North American winemaking?

A

2006

161
Q

What are the requirements in the US and Australia for organic wines?

A

No synthetic treatments

Certain filtration procedures are forbidden

No added sulfites/Use organically-grown grapes

162
Q

What is Integrated Pest Management?

A

A holistic view to weed, insect, and disease problems. Allows for targeted use of synthetic products.

163
Q

Who is credited with inventing biodynamics?

A

Rudolf Steiner in 1924

164
Q

What organization internationally certifies vineyards as biodynamic?

A

Demeter Biodynamic Trade Association

165
Q

What is vinification?

A

The transformation of grape juice into wine

166
Q

What are the two by-products of fermentation?

A

Ethanol

CO2

167
Q

Why is sulfur dioxide added to wine?

A

Prevent oxidation

Prevent bacterial contamination

Ensure rapid fermentation

168
Q

What chemical is considered a sign of oxidation in finished wines?

A

Acetaldehyde

169
Q

What process creates volatile acidity?

A

Acetaldehyde is converted into acetic acid. Acetic acid reacts with alcohol to produce ethyl acetate

170
Q

What bacteria turns wine into vinegar in the presence of air?

A

Acetobacter

171
Q

Why does hydrogen sulfide form in wine?

A

Low levels of nitrogen in the must means that yeast can’t work 100%

172
Q

At what temperature does a must begin to lose flavor and stop fermenting?

A

95 Fahrenheit / 35 Celcius

173
Q

What is the relationship between vessel size and fermenting temperature?

A

Increaseing. Small vessels = slow and cool fermentation. Large vessels = hot and short

174
Q

Does barrel fermentation need temperature control?

A

No. The small size of the barrels likely ensures that temperatures do not rise too much

175
Q

What is bâtonnage?

A

Lees stirring

176
Q

What is chaptalization?

A

Process of adding sugar to the must to increase the final alcohol level and glycerin content of wine

177
Q

What are spinning cones used for?

A

Removes alcohol from wine. Often found in the New World.

178
Q

Describe reverse osmosis

A

Used to reduce a wine’s alcohol content. Wine is separated into two parts: permeate and retentate. Permeate is distilled to the right alcohol level then remixed with the retentate

179
Q

What is permeate?

A

One of the two by-products of reverse osmosis. Contains water and ethanol

180
Q

What is retentate?

A

One of the two by-products of reverse osmosis. Contains the wine’s aromatic compounds

181
Q

Is reverse osmosis legal in the EU?

A

Yes as of 2009. As long as it does not adjust the wine’s alcohol level by more than 2%

182
Q

What is acidification?

A

The addition of either tartaric or malic acid to a must or finished wine to balance a wine

183
Q

Which acid is preferred in acidification?

A

Tartaric acid prior to fermentation

184
Q

What is the chemical by-product of malolactic fermentation?

A

Diacetyl

185
Q

What is MOG?

A

Material other than grapes

186
Q

What is cold soak?

A

A pre-fermentation maceration technique that uses high amounts of sulfur dioxide and cold temperatures

187
Q

What are anthocyanins?

A

Color compounds found in grape skins. A class of phenolics

188
Q

What is pommace?

A

Grape solids

189
Q

What is remontage?

A

The process of pumping a fermenting wine over the cap to break it

190
Q

What is délestage?

A

The process of draining the fermentation vessel followed by pumping the must back over the cap

191
Q

What is vin de goutte?

A

High-quality free run wine

192
Q

What is vin de presse?

A

The wine pressed from the pommace after the vin de goutte has been run off. Vin de presse is typically coarser and more tanninc than vin de goutte

193
Q

What is élevage?

A

Maturation period of a wine

194
Q

What is soutirage?

A

Racking. The movement of wine from one vessel to another to aerate and clarify the wine of its lees.

195
Q

When in the winemaking process does malolactic fermentation occur?

A

Either quickly at the end of fermentation or slowly during maturation

196
Q

What is collage?

A

Fining. Precipitates solids out of the wine

197
Q

What are some fining agents?

A

Egg white

Isinglass

Gelatin

Bentonite

Casein

198
Q

What is bentonite?

A

A type of clay used in fining. Good for vegans

199
Q

What is débourage?

A

A period of settling after white grapes have been pressed

200
Q

What is cold stabilization?

A

A process whereby tartrate crystals are preciptated out of white wine

201
Q

At what temperature does cold stabilization occur?

A

25 Fahrenheit / -4 Celcius

202
Q

What is Süssreserve?

A

Sterilized fresh grape juice added back to wine to increase its sweetness

203
Q

Do white wines matured in oak undergo malolactic fermentation?

A

Often

204
Q

What is rose blending’s legal status in the EU?

A

Illegal for wines under PGI level

205
Q

What is saignée?

A

Bleeding pink juice from a vessel to concentrate the remaining must for red wine production

206
Q

What is microbullage?

A

Micro-oxygenation

207
Q

What factors affect the flavor imparted by an oak barrel?

A

Level of toast

Type of wood

208
Q

What species of tree produce French oak?

A

Quercus robur

Quercus petraea

209
Q

What species of tree produce American oak?

A

Quercus alba

210
Q

What are the three stages of barrel making?

A

Chauffage/Cintrage/Bousinage

211
Q

What is chauffage?

A

Warming of wood to make a barrel

212
Q

What is cintrage?

A

Shaping of wood for a barrel

213
Q

What is bousinage?

A

Toasting

214
Q

Teinturier grapes

A

Grapes with red skin and red flesh

Caused by natural mutation

Alicante Bouschet

Saperavi

Chambourcin

WSET 4 (D1 - Wine Production) (8 decks)

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