Viticulture & Vinification Flashcards
What is passilerage?
Allowing grapes to raisinate on the vine.
What is viticulture?
The study of growing grapes.
What is vinification?
The making of wine.
What is the annual life cycle of a grape vine?
weeping (February), budbreak (March), flowering (mid-April), fruit set (May thru July), veraison (August), harvest (late-August thru early-November)
What is “shatter”?
When grape embryo berries fall from the developing cluster on the vine.
What is “terroir”?
The total environment of the living vine - climate, soil, water, wind, sun exposure, slope, vine dressing, hand of man
What is a “macroclimate”?
The regional climate
What is a “mesoclimate”?
The climate of a particular vineyard
What is a “microclimate”?
The climate in and around a vine canopy
What are the most popular classifications of vine training?
Cordon and Head-trained.
What is Cordon vine training?
The vine has at least one permanent cane that extends from the trunk. The vines are spur-pruned.
What is Head vine training?
There is a permanent cane, or cordon; the trunk ends in a knob, or head. May be spur-pruned or cane-pruned.
What is a ‘spur”?
When a cane is cut back to two buds.
What is “enrichment”?
Adding sweet juice, of the same grape variety, to the wine.
What is “chaptalization”?
Adding sugar to the must to increase the final alcohol and glycerin content of the wine.
What is “malolactic fermentation”?
A secondary fermentation where lactic acid bacteria (either naturally or induced) convert harsh malic acids into softer lactic acids and carbon dioxide.
The main purpose for grafting vines is to?
Improve the quality of grapes
What is “mass selection”?
When a grower selects budwood from a number of vines throughout the vineyard in order to reinforce positive varietal traits. The buds are grafted into separate rootstock - mostly American rootstock.
What is “clone selection”?
When a grower selects identical genetic reproductions of a single vine for their specific attributes both in the field and in the wine: disease resistance, hardiness, yield, aromatics, structure, and color.
What is the “Guyot System”??
Developed in 1860 by Jules Guyot, this system requires a vertical trellis on which the canes can be suspended, and has one spur and one main two-year-old cane.
What is the “Goblet System”?
An ancient technique of vine training where the vine, often unsupported, resembles a goblet, with each year’s fruiting canes extending from the spur-pruned, shortened arms atop the trunk.
What is the “Geneva System”?
A vine training system where the cordons extend from the trunk in a flat “U” shape, creating a divided canopy.
What is the “Tendone System”?
Also known as “Pergola” in Italy, where the vines are trained upward and overhead along wooden frames or trees, enabling workers to pass overhead.
What is “pigeage”?
Punching down the cap (grape solids) on the surface of the must during wine production.
That is the “cap” in wine production?
The grape solids that collect at the top of the must during fermentation.
What is “remontage”?
When fermenting wine is pumped over the cap of the must.
What is “vin de goutte”?
Free run juice…the first juice drained off after fermentation.
What is “vin de presse”?
The juice pressed off of the pumice after fermentation.
What is “elevage”?
Maturing wines in oak barrels.
What is “racking” or “soutirage”?
Moving wine from one vessel to another, providing aeration and clarification,
What is “fining” or “collage”?
Adding a fining agent to the wine in order to further remove solids.
