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WSET Flashcards

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1
Q

Levels of alcohol?

A

Below 11% LOW
11-13.9% MEDIUM
14% HIGH

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2
Q

Levels of alcohol fortified wine?

A

15-16.4% LOW
16.5-18.4% MEDIUM
18.5 and above HIGH

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3
Q

What does high acid do to body?

A

Makes wines feel lighter

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4
Q

Where does complexity come from?

A

Primary flavors/aromas alone or a combo with secondary and tertiary

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5
Q

2 components that make wine taste harder?

A

Sweetness and Umami

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6
Q

2 components that make wine taste softer?

A

Salt and acid

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7
Q

What does sweetness in food do to wine?

A

Increases perception of bitterness, astringency, acidity, warming effect of alcohol

Decreases perception of body, sweetness, fruitiness

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8
Q

What does acidity in food do to wine?

A

Increases perception of body, sweetness, fruitiness

Decreases perception of acidity in wine

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9
Q

What does salt in food do to wine?

A

Increases perception of body
Decreases perception of astringency, bitterness, acidity

Can enhance fruit character

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10
Q

What does umami in food do to a wine?

A

Emphasizes astringency and bitterness of tannins

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11
Q

What is a cutting?

A

A section of a vine shoot that is planted and then grows as a new plant.
Used in commercial nurseries that sell vines to growers

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12
Q

What is layering?

A

Takes place in the vineyard
A cane is bent down and a section of it is buried in the ground.
The cane tip points upwards and out of the ground
The buried section takes root and once these roots are established, the cane linking the new growth to the original plant is cut

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13
Q

What is a grape variety?

A

A group of individual plants that can all trace their lineage back through a series of cuttings and/or layering’s to a a single plant

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14
Q

What is clonal selection?

A

Vines with positive mutations are selected for further propagation by cutting or layering so that the positive characteristics of these vines can be carried forward in new plantings.

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15
Q

What is a clone?

A

Each individual vine or group of vines that shows a particular set of unique characteristics

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16
Q

What is cross-fertilization?

A

-Pollen from male part of flower of one vine is transferred to the female part of the flower of another vine and fertilization occurs
-Pollinated flower develops into a grape with seeds
-If seed is planted and it grows it will be a new variety, because its genetic material will be different from its parents

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17
Q

What is a tendril?

A

-Used to grip a supporting structure
-Once tendril senses it has touched a structure(trellis wire) it will wind itself tightly around the wire to keep shoot upright

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18
Q

What is a bud?

A

-Form between leaf and shoot and can be described as an embryonic shoot
-They mature inside their casing and by end of year each bud contains in miniature all the structures that will become the shoot, leaves, flowers, tendrils the following year

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19
Q

What are the leaves?

A

-Plants engine
-Responsible for photosynthesis
-Plants use sunlight to convert water and CO2 into glucose and oxygen

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20
Q

What are flowers/berries?

A

-Flowers are vines reproductive organs and when grouped in bunches called inflorescences
-Each flower that is successfully pollinated will become a berry, so the inflorescences will become the bunch of grapes that will be harvested at the end of growing season.

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21
Q

What is one year old wood?

A

-Shoots turn woody in winter
-Following spring they become one year old wood
-Vines normally only produce fruit on shoots that grow from buds that developed the previous year.
-Vine is pruned, one year old wood will be called cane or spur depending on how many buds it is left with
Cane-Long=8-20 buds
Spur-Short=2-3 buds

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22
Q

What is permanent wood?

A

-Wood that is more than 1 year old
-Amount of permanent wood is restricted by pruning .
-It’s made up of the trunk and where present arms of the vine

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23
Q

What are the roots?

A

-They absorb water/nutrients from the soil, anchor vine, store carbs to allow vine to survive winter

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24
Q

What is a crossing?

A
  • A new variety produced from 2 parents of the same species
    Ex” Cab Sauv= Cab F + Sauv B
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25
Q

What is a hybrid?

A

-A vine whose parents come from 2 different vine species
-Hybrids and American vine crossings are used throughout the world as rootstocks

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26
Q

What is phylloxera?

A

-Insect native to North America
-Lives underground, feeds on roots of vines
-American vines clog its mouth with a sticky sap and form protective layers behind the feeding wound

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27
Q

What are rootstocks good for?

A

Can protect against nematodes, provide better resistance to drought

-Graft VV onto American Rootstock vine or hybrid (Protection of American Vine with flavor of European wine)

28
Q

What is Bench grafting?

A

-Automated process carried out by specialist plant nurseries
-Short section of cane from both VV and rootstock variety are joined together by machine and stored in a warm environment to encourage 2 parts to fuse together, once this happens, vine can be planted.

*Most popular modern technique

29
Q

What is head grafting?

A

-Grape grower with an established vineyard decides to switch to a different grape variety between seasons
-Existing vine is cut back to its trunk and a bud or cutting of the new variety is grafted on to the trunk
-If successful the vine will produce the fruit of the new variety at the next vintage
(Takes new planted vine min 3 years to produce commercial crop)

30
Q

5 things a vine needs?

A

Heat
Water
Sunlight
Nutrients
CO2

31
Q

Factors affecting heat?

A

Latitude
Altitude
Ocean Currents
Fog
Soil
Aspect

32
Q

What happens when soils have a high water content?

A

They require more energy to warm up which can delay bud burst

33
Q

What is aspect?

A

Direction in which a slope faces

Northern hemisphere/South facing slopes=Most warmth

Southern hemisphere/North facing slopes=Most warmth

34
Q

Primary concern of grape growers?

A

Overall amount of heat during growing season

35
Q

What is Continentality?

A

-Temperature difference btwn coldest and hottest months

-It determines length of growing season which has an impact on the total amount of heat available to the vine

36
Q

What is diurnal range?

A

Difference between day time and night time temperatures

Cool nights= Slow the loss of aromas and acidity during ripening

Warm nights- Accelerate ripening

37
Q

What temp can vines be damaged or killed?

A

-20

38
Q

4 forms of protection for spring frosts?

A

Heaters
Wind machines
Sprinklers
Thoughtful vineyard design

39
Q

During the summer growing season, where is day length longest?

A

The further the vineyard is from the equator

40
Q

3 irrigation techniques?

A

-Drip irrigation- Each vine has its own dripper
-Sprinklers- Can increase disease
-Flood irrigation- For flat/steeply sloping vineyards with access to lot of water

41
Q

What happen if vine gets too much water during growing season?

A

-Vine will continue to grow shoot and leaves during the ripening season, leaving less sugar for ripening grapes
-Extra shoots/leaves increase amount of shading
-Can cause roots to die
-Can spread fungal disease
-Too much rain before harvest can cause berries to swell a lot which dilutes flavours

42
Q

What is climate?

A

The annual pattern of temperature, sunlight, rainfall averaged out over several years

43
Q

Growing season in Northern Hemisphere?

Southern?

A

North- April to October

South- October to April

44
Q

What is continental climate?

A

-Greatest difference in temperature between the hottest and coldest months, short summers, with large rapid temperature drop in autumn

-Best for varieties that bud late and ripen early

45
Q

What is a maritime climate?

A

-Cool to moderate temperatures and low annual difference between hottest and coldest months (Low continentality)
-Evenly spread rainfall

46
Q

What is a Mediterranean climate?

A

-Low temperature difference between hottest and coldest months, summers are warm and dry
-Fuller bodied/riper tannins/higher alcohol/lower acid

47
Q

What does soil do?

A

Supplies vine with water and nutirents

48
Q

Most important soils?

A

Sand (Largest)
Clay (Smallest)

49
Q

What is humus?

A

Decomposing plant/animal materials, rich in plant nutrients, with excellent water retaining properties

50
Q

What promotes grape ripening?

A

Good water supply early in the season followed by mild water stress after veraison

51
Q

What are the most important nutrients for a vine?

A

Nitrogen, Phosphorus, Potassium

52
Q

What is Chlorosis?

A

-Symptom linked to lack of nutrients.
-Leaves turn yellow, vines ability to photosynthesis is restricted.
-Grapes struggle to ripen and quality and quantity is reduced

53
Q

What is loam?

A

A mixture of sand and clay particles

54
Q

What does low training do?

What does high training do?

A

Vines benefit from heat retained from soil

Avoids frosts

55
Q

What is head training?

A
  • Little permanent wood
    -Some only have a trunk
    -Some have a few short arms of permanent wood growing from the top of the trunk
    -Can be spur pruned or replacement pruned
56
Q

What is Cordon training?

A
  • A trunk with 1 or more permanent horizontal arms or cordons
    -Usually spur pruned
    -Takes longer to establish=more perm wood
    -Mechanization easier
    -Usually 1-2 cordons, but can have more when creating big vine structures
57
Q

What is vine pruning?

A

-Removal of unwanted leaves, canes, perm wood
-Shapes vine/limits size
-Every winter and summer

58
Q

What is spur pruning?

A

-Short sections of 1 year old wood that have been cut down to only 2-3 buds

-Spurs are distributed along a cordon of perm wood (Cordon training) or around the top of the trunk (Head training)

59
Q

What is replacement cane pruning?

A

-Longer sections of 1 year old wood and have btwn 8-20 buds
-Usually only 1-2 canes are retained
-Most seen on head trained vines
-More complex
-AKA Guyot

60
Q

What are untrellised vineyards?

A

-Shoots can hang down as far as the ground (bush vines) head trained and spur pruned
-Best for warm/hot/dry/sunny regions
-Not suitable for mechanical harvesting

61
Q

Grape growers decision for planting density?

A

Availability of nutrients and water

62
Q

What is green harvesting?

A

If yields are going to be too high then they can be reduced by removing immature grapes shortly after veraison

63
Q

What are nematodes?

A

-Microscopic worms that attack roots of vines interfering with water and nutrient uptake

-Can transmit viruses

64
Q

What is downy mildew?

A

-Thrives in warm, wet, humid conditions
-Can affect all green parts of vine
-Yellow spots on upper side of leaves or furry grey patches on underside

65
Q

What is powdery mildew?

A

-Can affect all green parts of the vine
-Appears as grey white powdery coating
-Warm, shady conditions with some humidity
-Grapes may shrivel, split or fail to ripen properly

66
Q

What is Grey rot?

A

-Caused by Botrytis Cinerea
-Damp conditions
-Attacks grapes, taints flavors, color loss in black grapes
-Can be good for white grapes (Noble rot)

67
Q

What spray is used for powdery mildew?

Downy Mildew?

A

-Sulfur based spray

-Bordeaux mixture (Copper based)

WSET 3 (37 decks)

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