Viticulture & Vinification + Flashcards
What is Sotolon?
4 types of wines we often associate with it?
associated aromas?
Aromatic compounds in wine coming from oxidation; most prevalent in fortified wines like Sherry & Madeira. Can also be found in white wines from 7-10 years old.
Vin Jaune, Old botrytized wines, Old Chardonnay and very old reds.
Cumin, Maple Syrup, Walnuts, Molasses, Roast Tobacco
Honey & Beeswax in premature oxidized wines?
What are Thiols / Mercaptans (4MMP)?
associated aromas?
potential issues?
Aromatic compounds locked in grape skins are unlocked by fermentation - applies to a wide array of grape varieties. Thiols become volatile via yeasts during fermentation and become mercaptans. NZ SB from Marlborough have the highest thiols levels in the world.
Passionfruit, Grapefruit, Gooseberry, Blackcurrant.
Can be a fault at higher levels resulting in garlic, cabbage, rubber/ burnt rubber and struck match.
What is the name of the desirable cellar mold?
What are the benefits?
Zasmidium Cellare aka Cellar Mold - has a cotton wool appearance.
Thrives in dark, ethanol rich environments and is brown to black in colour. Commonly found in wine & brandy cellars in central and southern Europe.
Though to be beneficial to the cleanliness of the cellar air due to its ability to consume musty odors.
Rotundone
Associated aromas and varietals (8) ?
Black & White pepper, Marjoram, Cocoa, Earthy spice flavours.
Schioppettino, Syrah, Grenache, Zinfadel, Petit Syrah, Mourvedre, Pelaverga (Piedmont - pale red), Gruner Veltliner
What is Powdery Mildew?
French Synoynm?
Bordeaux infection date?
Oidium likes warm weather and shaded canopys. Attacks all green parts of the vine. Noticeable by the grey-white ash like spores. Humidity isn’t a factor with Powdery like Downy.
If bunches are affected before flowering it can affect fruit set and thus yields. It can delay ripening, berry size, and ultimately colour and flavour. Infected wines lose their flavour and can contract a mouldy bitter taint.
1852 in Bordeux
What is Millerandage?
LGO synonym?
A grape inflorescence contains hundreds of flowers, only a portion of those will develop into berries. . i.e. poor fertilisation in some grapes.
Millerandage is when there is a excessively high portion of seedless (chicken berries) and live green ovarys (LGO’s). Seedless develop normally, LGO’s/ Shot berries do not .
Inclement weather at flowering is the most common cause. Affects yields and quality. Merlot is prone.
Hens & Chickens, Pumpkin and Peas, Shot Berries
Coulure?
Aka ‘Shatter’ is a disease that affects grapevines when a large number of their flowers fail to be fertilized or stay CLOSED (= COULURE). The unfertilized flowers shrivel and fall off the vine, resulting in clusters with fewer grapes. i.e. No fertilization in some FLOWERS.
Coulure can be caused by many factors, including:
* Weather: Cold, rainy, wet, or cloudy conditions can slow photosynthesis, cause carbohydrate deficiencies, and divert energy away from ripening flowers and fruit
* Vine physiology: Abnormalities in vine physiology can affect fruit set
* Chemical deficiencies: Chemical deficiencies can cause coulure Improper fertilization:
* Improper fertilization can cause coulure
Coulure can also lead to millerandage.
Preparation 500?
Cow Manure / Horn Manure
Cow manure is buried in cow horns in the soil over winter. The horn is then dug up, its contents are then stirred in water and sprayed on the soil in the afternoon. The horn may be re-used as a sheath. Stimulates soil life and root growth.
Preparation 501?
Quartz / Horn Silica
Ground quartz is buried in cow horns in the soil over summer. The horn is then dug up, its contents are then stirred in water and sprayed over the vines at daybreak. The horn may be re-used as a sheath. Enhances light metabolism and photosynthesis.
Preparation 502?
Yarrow
Yarrow flowers are buried, sheathed in a stag’s bladder. This is hung in the summer sun, buried over winter, then dug up the following spring. The bladder’s contents are removed and inserted in the compost (the used bladder is discarded). Encourages uptake of trace elements.
Preparation 503?
Chamomile
Chamomile flowers are sheathed in a cow intestine. This is hung in the summer sun, buried over winter, then dug up the following spring. The intestine’s contents are removed and inserted in the compost (the used intestine is discarded). Stabilizes nitrogen and calcium and enhances soil life.
Preparation 504?
Nettles
Stinging nettles are buried in the soil (with no animal sheath) in summer, dug up the following autumn, and inserted in the compost. Stabilizes sulfur and stimulates soil health.
Preparation 505?
Oak Bark
Oak bark is sheathed in the skull of a farm animal and buried in a watery environment over winter, then dug up. The skull’s contents are removed and inserted in the compost (the used skull is discarded). Provides “healing forces” to prevent disease.
Preparation 506?
Dandelion
Dandelion flowers are buried, sheathed in a cow mesentery (peritoneum). This is hung in the summer sun, buried over winter, then dug up the following spring. The mesentery’s contents are removed and inserted in the compost and the used mesentery is discarded. Stimulates the relationship between silica and potassium so silica can attract “cosmic forces” to the soil.
Preparation 507?
Valerian
Valerian flower juice is sprayed over and/or inserted into the compost. Stimulates compost so that phosphorus will be properly used by the soil.
Preparation 508?
Horsetail (weed - looks like asparagus)
Common horsetail (Equisetum arvense) is used to prepare either a fresh tea or a fermented liquid manure; it is then applied either to the vines (as a tea) or to the soil (as a liquid manure). Lessens the effect of fungus
Minimum Planting Density & Maximum Yields (Rendement de Base)
Grand Cru Burgundy Blanc
Grand Cru Burgundy Rouge
Barolo DOCG & Barbaresco DOCG
9,000 vines/ha & 48hl/ha - exception is Musigny Blanc 44hl/ha
9,000 vines/ha & 42 hl/ha - exception is La Tache & R.Conti that remain on the prev. 2011 standard of 35 hl/ha. However typically 25hl/ha = 3 vines to produce 1 bottle.
3,500 vines/ha & 8 tons/ha= 56 hl/ha. 7.2 tons/ha for ‘Vigna’
Minimum Planting Density & Maximum Yields (Rendement de Base)
Top Medoc Communes
Saint-Émilion Grand Cru AOP
Pomerol AOP
7,000 vines/ha & 57 hl/ha [5 most famous communes, 7 is also 7,000 vines..]
5,500 vines/ha & 46hl/ha
5,500 vines/ha & 49hl/ha
Who? and what publication? is credited with further refining Rudolf Steiner’s 8 Biodynamic lectures from 1924
Maria Thun’s (GER) ‘Biodynamic Sowing and Planting Calendar’ publication annually printed since 1962
American hybrid/non-Vinifera rootstocks common for grafting?
Most common rootstock used for Champagne?
Vitis Riparia (means rivers)
Vitis Rupestris
Vitis Berlandieri (thrives on rocky limestone)
41B = Vitis Berlandieri x Chasselas (V.Vinifera) - accounts for 80% of vines in Champagne.
420A is common everywhere?
Rudolf Steiner’s preparations apply to what 2 aspects of viticulture?
What are the 2 main application methods - specifically?
500 & 501 are related to fertility.
502-508 are disease management.
500 (soil); 501 (leaves) & 508 (can be both) are all sprayed.
The rest are added to compost.
A brief explanation of Biodynamics?
2 core philosophies?
A philosophical approach to regenerative agriculture/farming respective of biodiversity.
2 core philosophies are:
- The 9 preparations for fertility and disease
management. - Observation of the Cosmic Rhythms & Lunar Calendar
that can indicate water levels and the effectiveness of
agricultural tasks such as land cultivation, sowing,
watering, pruning, harvesting + many more (cut hay
etc).
It is important to note it does not govern the winemaking/vinification side, although producers more often than not maintain the same principles.
What is the sulphur limit in wine that requires the labelling of ‘contains sulphites’ ?
Max allowance UK/EU whites/roses & Reds?
Max allowance UK/EU Organic?
USA? / Organic USA?
How much natural Sulphur do yeasts commonly produce in wine?
What is the most popular Sulphur labelling term?
10 parts per million (ppm)
dry whites/roses to 200mg/L (150mg/L organic)
Reds up to 150mg/L (100mg/L organic)
USA is 350ppm. USA allows no addition under Certified Organic.
Actual levels are much lower. For example, most bottled dry red wines have around 50-75 ppm.
Commonly in the range of 5-30ppm, although can be much higher.
‘no additional sulfites’
Sulphite allergies is thought to be represented in less than 1% of the population. Common among those who have asthma.
[(EU 200 + 150 = 350 USA) - 50 EU Organic] Actual is also 50-75
Name 4 renowned tonnellerie/coopers?
François Frères, Saint-Romain, Burgundy
Seguin Moreau, based in Cognac but also have a tonnellerie in Napa Valley. Owned by Oeno, who also own the Diam Cork.
Taransaud, Coganc.
Stockinger, Waidhofen, Austria.
Explain Pierce’s Disease?
Xylella fastidiosa. zai-illa fas-stiddy-o-za
Originates from the American continent; is one of the main reason vines are quarantined between countries.
Bacterial diseases with no cure that can kill vines within 1-5 years – based on vine age, climate etc. It is spread by insects called sharpshooters & glassy winged sharpshooters that spread the bacterium between host plants and vines while feeding.
No European cases as there doesn’t appear to be a native insect vector that spreads the diseases. Is an issue in Texas and areas of California.
Champagne AOC
Planting density’s?
Four pruning methods?
8,000 vines/ha decreased to 6,000 vines/ha by the INAO in 2022.
Cordon de Royat
(taille) Chablis: same method as Cordon but is specific to Chardonnay – cordon arm trained and then VSP
Vallée de la Marne (Meunier only)
Guyot (double and simple). Average vine age hovers around twenty years, as the lowered productivity of old vines is undesirable to most houses in Champagne.
Yields, which are often adjusted on a yearly basis, are quite high in comparison with other appellations. Yields remain high because of the limits set to juice extraction.
Champagne AOC
Coquard basket press size & extraction?
3 pressing cuts?
holds 4,000kg; the quantity of must permitted to be extracted must not exceed 2,550 litres or 102 litres from 160 kg of grapes.
The first 2,050 litres is called the “vin de cuvee” and the final 500 litres is called the “premier taille” or “vin de taille”.
Additional pressed juice is rebêche, or the “end of pressing”, and must account for 0-10% of the total. This may only be used for distillation.
What is leaf roll virus?
Symptoms?
Effects?
Virus disease that stunts growth. Widespread in all countries were grapes are grown.
Downwards and backwards rolling of the lead blades in autumn and the area between the leaf veins turns red for black varieties, and less obviously yellow for white varieties.
Can reduce yields by as much as 50%. Wine quality can also be affected because of delayed ripening. Wines from infected vines can be lower in alcohol, colour, flavour and body.
The disease does not kill vines, so they are infrequently removed. Yet removal is the only known treatment to overcome the effects of the virus.
Sauternes AOP
min. potential alc?
min. must weight?
min. RS?
min. planting density?
Max. yield?
Elevage?
15% (12% acuquired)
221 g/l
45 g/l
6,500 vines/ha
25 hl/ha
Wines may not be released until June 30 of the year following the harvest
How many grapes are required in order to produce a 750ml bottle of wine?
How many grams of sugar are required to produce 1% abv?
Grams of suagr required for Liqueur de tirage?
approx 1.2kg
17g
A mixture of yeast & 24-25g sugar (cane/beetroot) for an additional 1.2-1.3% abv at 5-6atm).
So 4g sugar =1 bar of pressure
Average Brix levels for a wine grapes?
Baume to Brix to Sugar to Potential Alcohol?
Grapes are generally harvested at at 20-25 Brix = 11.5 - 14% abv
1 Baume = 1.8 Brix = 18 g/L sugar = 1% potential alcohol
3 Biodynamic certification entitys?
Demeter: World wide.
Biodyvin: mainly France, but also in Belgium, Germany, Greece, Italy, Moldova, Portugal and Swizzerland.
Respekt BIODYN: Austria, Germany, Italy and Hungary. [Clemends Busch, Christmann, Feiler-Artinger, Fred Loimer, Foradori, Tement].
Note often these only govern the farming side. It does not govern the winemaking/vinification side, although producers more often than not maintain the same philosophies.
In the US (only?) you can buy biodynamic fruit and back label ‘made with biodynamic grapes.
