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wset 3 > Winemaking & Viticulture > Flashcards

Winemaking & Viticulture Flashcards

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1
Q

What are the three main rootstocks used for grafting in N.America?

A

Vitis raparia, Vitis rupestris, Vitis berlandieri

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2
Q

Vitis raparia is often used for what grape to control what?

A

Pinot noir, to control vigour

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3
Q

true or false: a riesling grape will grow into a riesling vine?

A

False. Everything seedling is in theory a new variety - taking on some characteristics from the parent…but maybe some mutations.

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4
Q

How do you propagate vines?

A

A “cutting” is taken from a healthy shoot before it has become woody. This is planted, takes root, and becomes a new plant.
The other method is “layering” - boning the cane down and bring a section in the ground, the buried section will take root and will eventually be cut from original plant.

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5
Q

What is a clone?

A

A cutting propagated from an existing vine

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6
Q

What is a crossing?

A

Vine grown from a seed with two vitas vinifera parents

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7
Q

What is a hybrid?

A

2 different Vitis species crossed which may or may not include Vitis Vinifera - now used mostly for rootstocks

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8
Q

True or false: Phylloxera can be controlled with chemical sprays?

A

False

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9
Q

How is phylloxera prevented?

A

In North American rootstock (which evolved with Phylloxera) they inhibit underground louse by clogging its mouth with a sticky sap. They also form protective layers to prevent secondary infection.

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10
Q

Define climate?

A

An annual pattern of temperature, sunlight, rainfall. Consistent over time.

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11
Q

Define weather?

A

Annual variation compared to what happens relative to the climatic average. Some regions are more predicable than others.

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12
Q

How cold is too cold for vine cells to function?

A

below 10 C

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13
Q

Beyond what temp to vines start to suffer?

A

above 22C - plant consumes more sugars than photosynthesis can producerh

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14
Q

What is the average temperature range for an ideal growing season?

A

Between 16-21 C

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15
Q

What are the key stages of the vines growth cycle?

A

Budburst, Flowering and Fruit Set, Veraison, Sugar ripening and physiological ripening

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16
Q

What is veraison?

A

when the grapes change colour and ripening begins

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17
Q

What is the difference between sugar ripening and physiological ripening?

A

Sugar ripening: sugar levels rise, acid levels fall

Physiological ripening: colours, tannins, and flavours develop

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18
Q

In cooler regions, budburst occurs _____.

A

later (can lead to shorter growing season - failure to ripen properly)

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19
Q

If the temp is cool during ripening the grapes retain ______ and develop less _____.

A

acid, sugar

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20
Q

Why are whites better suited for cooler regions?

A

They don’t need tannins to develop and they have higher acidity.

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21
Q

Most vineyards lie between which latitudes?

A

30 and 50 degrees above and below the equator

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22
Q

3 factors that can help cool an area:

A

Altitude, ocean currants, fog, soil

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23
Q

3 factors that can warm a region:

A

Ocean currants, soil, aspect

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24
Q

What is continentality? And what is the main factor contributing to it?

A

Temperature difference between winter and summer.

Large bodies of water heat up and cool down landmasses

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25
Q

8 factors annual temperature?

A

latitude, altitude, ocean currants, fog, soil, aspect, continentality, diurnal range.

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26
Q

Factors affecting diurnal range?

A

smaller bodies of water (rivers/lakes) - keep warmth in the night and cooler in the day
cloud cover -temp drop more quickly on clear nights

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27
Q

At what temp can a vine experience winter freeze?

A

-20C

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28
Q

Factors affecting sunlight:

A

Seas and lakes (more cloud coverage), latitude, aspect

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29
Q

What can excess rainfall in a growing season cause?

A

expanding berries, diluting flavours, bursting, fungal disease, bacteria infection

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30
Q

What is a continental climate and what is it at risk for?

A

High continentality (greatest difference between hottest and coldest months)
Low rainfall
Can be cool, moderate, warm or hot
Usually sunny

At risk for spring frost and low temps throughout growing season.

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31
Q

What is a Maritime climate and what is it at risk for?

A

Low to med continentality (difference between hottest and coldest months)
Rainfall med/high throughout the year (which helps moderate temp)
Cool or moderate temps
Spring and summer rain cause risk to flowering, fruit set and health at harvest.

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32
Q

What is a Mediterranean climate and what is it at risk for?

A

Low to med Continentality
Low to med rainfall (mainly med in winter)
Usually sunny (some areas have local fog effects)
hottest months tend to be warm and dry.
Risk of draught

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33
Q

What is the crossing of Cabernet Franc and Sauvignon Blanc called?

A

Cabernet Sauvignon

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34
Q

What is the crossing of Riesling and Madeline Royale called?

A

Muller Thurgau

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35
Q

Pinotage is the crossing of which grapes?

A

Pinot Noir and Cinsault

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36
Q

What is head-grafting?

A

When a bud or cutting is grafted onto the trunk if an existing vine.

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37
Q

What is bench-grafting?

A

When a short section of cane is grafted onto a rootstock - can be planted right away or stored in cold storage for up to a year.

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38
Q 
Which one of these grapes is not considered an international variety?
A) Merlot
B) Syrah
C) Nebbiolo 
D) Pinot Noir
A

C) Nebbiolo

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39
Q

Which of these 2 grape varieties would typically benefit from Malolactic fermentation & oak aging.
A) Chardonnay
B) Riesling

A

Chardonnay. Riesling aroma is rather distinctive and does not need any added flavours. The exception would be botrytis affected dessert wines.

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40
Q 
Which of these is a synonym for Riesling? 
A) Rhine Riesling
B) Welschriesling
C) Laski Rizling
D) Olasz Rizling
A

A) Rhine Riesling (Germany)

C and D are synonyms for Welschriesling which are totally unrelated to Riesling.

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41
Q

Compare the styles of Pinot Gris vs Pinot Grigio.

A

Pinot Gris tend to be rich, oily textured, high in alcohol and moderate to low acidity with ripe & exotic fruit.
Pinot Grigio tends to be harvested early to retain acidity & avoid development of too much fruit. Wines are light bodied and crisp.

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42
Q

Rulander, Grauburgunder, Formenteau and Kleiner Traminer are synonyms for which grape varietal?

A

Pinot Gris

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43
Q 
Which of these grape varieties need warm to hot conditions to ripen?
A) Riesling 
B) Chardonnay 
C) Viognier
D) Pinot Gris
A

C) Viogner

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44
Q

Which grape is also know as Ull de Llebre, Cencibel, Aragonez, Tinto del Pais and Tinto Roriz?

A

Tempranillo

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45
Q

Varieties can be reproduced by planting the pips (seeds) of the grapes.

A

False

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46
Q

Grapes will continue to ripen in hot drought conditions.

A

False. Above 22C vine cells start to consume more sugar than photosynthesis can produce & all vine activity will slow & eventually stop even with sufficient water.

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47
Q 
Which determines which grape varieties can thrive in a given region?
A) Rainfall
B) Sunlight
C) Temperature
D) CO2
A

C) Temperature as it has an impact on each stage of the vines growth structure and not all varieties need the same amount of warmth.

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48
Q 
Which of the following factors do not affect annual temperature. 
A) Fog
B) Soil
C) Ocean Currents
D) Altitude
E) Latitude
A

None of the above

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49
Q

Which factor affecting Annual Temperature can be the reason why vines may be cultivated outside the desirable latitude?

A

Altitude. Mean annual temperature drops by 0.6C every 100 meter increase. Why Cafayete in Northern Argentina can grow grapes despite their latitude.

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50
Q

Lighter Coloured soils with less rock content can absorb and re-radiate the suns heat than dark and or stone soil.

A

False

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51
Q

In the northern hemisphere north facing slopes get the most warmth whereas in the Southern Hemisphere it is the south facing slopes.

A

False - the aspect facing the equator gets the most warmth.

52
Q

TRUE or FALSE

Buds formed on excessively shaded vine are more fruitful.

A

False

53
Q

Excessively cloudy conditions can lead to decreased crops the following year.

A

True

54
Q

Excessively sunny conditions can lead to bitter flavours in the grape skins.

A

True

55
Q

What is transpiration?

A

The vine accessing water through its roots.

56
Q

How do cool nights affect aromas in the grapes?

A

They help slow the loss of volatile aromas from grapes during ripening.

57
Q

Describe wines that come from high diurnal ranges.

A

They tend to be fresher and more aromatic.

58
Q

Describe wines that come from smaller diurnal ranges.

A

They tend to be more full bodied.

59
Q

During winter freeze (-20C) what part of the vine is most at risk and what can be done to protect the vine.

A

The graft callus. Mounding up the soil to protect the callus. In extremely continental regions the whole vine is buried - Prince Edward County.

60
Q

What is at risk during Spring Frosts and what can be done to minimize the risk.

A

It can kill newly burst buds and shoots.
Burners/Smudge pots
Wind Machines
Sprinklers - water freezes and releases latent heat into the plant
Vineyard design - avoid depressions in slope, train vines high

61
Q

How do mild winters impact the vine?

A

It can prevent the vine from being dormant. If extreme the vine can produce more than one crop per year shortening it’s life and affecting crop quality.
Large pest populations.

62
Q

How do high summer temperatures affect grapes?

A

It can accelerate ripening altering the composition of the grapes and style of the wine. If insufficient water is unavailable the vine may stop ripening and die.

63
Q

What 3 factors affect sunlight.

A

Seas and Lakes
Latitude
Aspect

64
Q

What risks does heavy rainfall pose to the vine?

A

Disruption of Flowering and Fruit set
Low yields
Fungal infections
Berry swell - split, flavour dilution

65
Q

What are the 3 main techniques of water irrigation?

A

Drip irrigation - computer controlled dripper on each vine - very expensive
Sprinklers - widely used but waste water
Flood irrigation - cheapest but vineyard must be flat or gently sloping, must have access to large quantities of water

66
Q

When is the growing season in the Northern and Southern Hemisphere?

A

North - April to Oct

South - Oct to April

67
Q

What are the 4 Climate classifications?

A

Cool - avg growing season temp 21C - generally unsuitable for viticulture

68
Q

The best soils are made up of a mixture of difference particle sizes.

A

True

69
Q

Describe plant nutrients and how they relate to viticulture.

A

The 3 main elements: nitrogen, phosphorus and potassium.

The ideal soil for viticulture has relatively few nutrients and good drainage.

70
Q

Maritime climate is best described as:

Hot summers, mild winters and low humidity.

A

False

Warm summers, mild winters and high humidity.

71
Q

Too much nitrogen in the soil will cause the vine to _________.

A

Grow too vigorously with a dense leafy canopy shading the fruit too much.

72
Q

What is the most common symptom linked to nutritional deficiency.

A

Chlorosis where the leaves turn yellow because they lose chlorophyll affecting yield and quality.

73
Q

What is the most common cause of Chlorosis?

A

Inability for vine to get enough iron from the soil. Common in limestone soil found in Champagne, Burgundy, Rioja and Barolo.
Solution - use a rootstock that can tolerate line soils.

74
Q 
Which grape is least likely to undergo malolactic fermentation?
A) Chardonnay 
B) Merlot
C) Riesling
D) Pinot Noir
A

C)

75
Q

What 3 factors are considered for site selection of a vineyard.

A

Environmental conditions: avg temperature, rainfall, sunlight, soil
Business considerations: utility infrastructure, workforce, machinery access
Grape variety: climactic conditions, demand, legal restrictions

76
Q

What is the purpose of winter pruning?

A

To determine the number and location of buds for the production of fruit for the upcoming harvest.

77
Q

What are the 2 types of winter pruning.

A

Replacement cane pruning: one or more canes are retained, remaining canes will be trained onto a trellis.

Spur pruning: a larger number of 2-3 bud spurs are retained and either distributed along a cordon of old wood or around the head of the vine.

78
Q

What is the difference between pruning and training.

A

Pruning limits the size of the vine, training manages the direction of growth.

79
Q

Define bush trained.

A

Permanent wood consists of a vertical stump which is pruned to retain a number of spurs equally distributed around the vine. Shoots are often untrellised. Practical in hot, dry, sunny regions like Rhone, Barossa Valley.

80
Q

What is the most common training system worldwide.

A

VSP - Vertical Shoot Positioning. Shoots are trained upward from their came or cordon. Suitable for high density.

81
Q

Name 2 examples of Big Vine trellising.

A

Lyre and Geneva Double Curtain.

Pergola can be regarded as big vine systems and are designed to have additional crops underneath.

82
Q

How is vigour measured?

A

By the number and size if shoots & leaves it grows in a season.

83
Q

A vigorous vine with extensive co opt will produce extensive fruit.

A

False. Stress on a vine creates an urgency to produce - therefore fruit production.

84
Q

Name 4 factors that can be used to manage vigour.

A

Planting Density - more vines=more competition
Cover Crops - competition for nutrients
Number of buds per vine
Rootstock

85
Q

What factors can be used to limit ripeness?

A

Canopy management
Limit water supply after Veraison
Number of buds per vine match vigour and photosynthetic inputs

86
Q

A vine in a cool climate with limited sunlight will need a greater or lesser amount of leaves to ripen it’s grapes?

A

Greater as photosynthesis will be slow. More leaves needed to create sugar.

87
Q

What is green harvesting?

A

Removing unripe grapes shortly after Veraison.

88
Q

There is a direct correlation between yield and fruit quality.

A

False - climates vary so a warmer climate can have higher yields with no impact to quality.

89
Q

Legal limits on yield serve to guarantee grape quality.

A

False - the fruit may be unripe, dilute or damaged.

90
Q

Name common vineyard pests.

A 
Phylloxera
Nematodes
Birds
Mammals
Insects
Arachnids
91
Q

The use if drip irrigation can minimize pests.

A

False - will increase nematodes. Argentina & Chile started replanting grafted vines to protect against nematodes.

92
Q

Name the non-systematic diseases that affect vines.

A

Downy Mildew - damages leaves, impedes ripening, thrives in warm/wet conditions
Powdery Mildew - affects buds/shoots & can split grapes, thrives in warm/shady conditions
Grey Rot - attacks green parts of vine & immature berries, likes damp/humid conditions

93
Q

Which fungal disease can give wine a mouldy bitter taint?

A

Powdery Mildew

94
Q

Noble rot is caused by the same fungus as Grey Rot.

A

True - botrytis cinerea

95
Q

What is Bordeaux Mixture?

A

A copper based spray used to treat Downy Mildew.

96
Q

What is the difference between Non-Systemic and Systemic disease?

A

Systemic diseases permanently affect the vine.

97
Q

Name the Systemic diseases that impact vines.

A

Fanleaf Virus* distort leaf growth and reduce yields by 50%
Leafroll Virus* same as above
Pierce’s Disease - bacterial disease spread by sharpshooters
Eutypa dieback - attacks permanent wood

*most important

98
Q

What are the 3 options to reduce use of chemicals.

A

IPM - Integrated Pest Mgmt - spray when you see a problem
Organic - no synthetic chemicals
Biodynamic

99
Q

What is MOG.

A

Matter other than grapes - insects and other unwanted items shaken off during machine harvesting.

100
Q

What are the ideal conditions for Noble Rot.

A

Healthy grapes, humid/misty mornings and sunny afternoons.

101
Q

Wines made anaerobically will benefit from contact with oxygen.

A

False. They are stored in airtight vessels - stainless steel or cement.

102
Q

What are the 2 main uses for SO2 in winemaking.

A

An antioxidant and antiseptic.

103
Q

What are uses of oak in winemaking.

A

Add tannin (structure)
Stabilize colour
Imparts aromas - vanilla, toast, smoke

104
Q

What is the size and use of a Burgundy barrel.

A

228L widely used to ferment and age white wine.

105
Q

How many bottles does a small oak barrel hold.

A

300 bottles or 25 cases.

106
Q

Other than casks what can be used to add aromas and tannin.

A

Oak chips and oak staves

107
Q

What are 2 examples of inert vessels.

A

Stainless Steel and Concrete. They don’t add aromas or cause oxidization.

108
Q

What are the parts of a berry.

A

Skins - colour, tannin, flavour compounds
Pulp - sugar, acid, water
Pips and stems - bitter oils and tannin
Bloom - yeasts and bacteria

109
Q

What are the 3 steps of Grape Processing in a winery after harvest.

A

Grape Reception - SO2, sorting
Destemming and Crushing - both optional, crushing releases free run juice, care to avoid crushing pips
Pressing - in whites before fermentation, in red or Rose will happen after contact with juice and skins

110
Q

Define chaptalization.

A

Adding sugar is added to the must during fermentation to increase alcohol.

111
Q

How can wine/must be de acidified.

A

Potassium bicarbonate
Calcium bicarbonate
Calcium tartrate-malate

112
Q

How can wines be acidified.

A

Tartaric acid.

113
Q

What are hazards linked to temperature?

A

Winter freeze
Frost
Mild Winters
Excessive summer heat

114
Q

What is the treatment for Viral and Bacterial diseases - Fanleaf Virus, Leafroll and Pierce’s Disease.

A

They can be controlled or slowed but not cured.

115
Q

How is Fanleaf Virus and Leafroll Virus spread?

A

Cuttings and nematodes.

116
Q

How is Pierce’s Disease spread?

A

Sharpshooters.

117
Q

Seyval Blanc is a crossing.

A

False it’s a hybrid grown mainly in USA.

118
Q

A maritime climate where most of the rainfall occurs in winter is know as a Mediterranean Climate.

A

True

119
Q

What is coulure?

A

Is when flower fails to set.

120
Q

What is millerandage?

A

When the development of the berry is disturbed and is without seeds making the berry small.
Sometimes this is desired as seedless grapes are intensely sweet.

121
Q

Guyot is an example of spur training.

A

False - cane pruning.

122
Q

Downey mildew is caused by a fungus native to Europe.

A

False - Downey Mildew or Peronospera was brought over by USA.

123
Q

The grape harvest in France takes place about 110 days after the vine has flowered.

A

True.

124
Q

Baume and Oechle are both measures of must weight.

A

True

125
Q

Saignee is a technique used to make Rose wines.

A

True.

wset 3 (1 decks)

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