Viniculture And Winemaking

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Phylloxera First Discovered

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1863

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Mealybug

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Cicadellidae: small white insect that sucks sap from vines (usually undersurface of leaves). Typically found in humid environment in dense vine canopy.

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Mites

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Minute insects that feed on leaf surface cells. Impedes photosynthesis and reduces grape ripening.

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Glassy Winged Sharpshooter

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Spreads Pierce's Disease

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Powdery Mildew

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Odium: (first vine fungal disease to be scientifically described 1834) native to America causes minor damage to grapes. Looks like cobweb and attacks all green surfaces. Likes warm climate but is little affected by humidity.

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Downy Mildew

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Peronospera: Indigenous to Northeastern America and is common in Northern Europe with warm, humid summers. Affects all green parts of vine and reduces ripeness of grapes

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Fanleaf Degeneration:

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Fanleaf Virus: (one of oldest known viruses) Bunches become smaller than normal with poor fruit set and many shot (seedless) berries. No control and infected vineyards must be removed.

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What is Pierce's Disease?

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Southwestern U.S. lives and multiplies in a plant's xylem, eventually blocking the movement of water and killing the vine.

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Maceration

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the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking,

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What is Arresting Fermentation?

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A technique of preserving residual sugar in wines by stopping fermentation. There are several methods to arrest fermentation including chilling the wine to the point where yeasts become inactive and using a centrifuge to remove the yeast cells prior to completing fermentation.

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Racking

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The process of transferring the wine from one container or vessel to another. Its purpose is to move wine off the lees for clarification.

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What is Cold Stabilization?

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Chilling wine prior to bottling in order to hasten the crystallization and precipitation of potassium bitartrate and thereby prevent “wine diamonds” from forming in the bottle.

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Advantage of Sulfur Dioxide?

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Reacts w/ oxygen to prevent oxidation.

Kills Bacteria and Wild Yeast and encourages a clean fermentation process

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Name Technical Name for TCA & What Causes it.

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TCA: corkiness - Trichloroanisole (tainteed corks, barrell or winery

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What Creates an Oxidized Wine?

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Age or poor storage conditions. SIGNS: dull fruit, flat finish

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What is VA, What Are the Effects, & What Causes it?

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Volatile Acidity: Vinegar aromas (acetobacter) or varnish/fingernail polish. Poor winery conditions and inadequate topping off.

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What is SO2 & Its Affects?

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Excess Sulfur Dioxide: Matchstick, Wet wool. Added during winemaking process.

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What is Brettanomyces & What Causes it?

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Band-aid, Manure, Yeast, Barnyard due ton residual sugar, inadequate topping and infected barrel

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What is Hydrogen Sulfide & What Caused it?

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H2S: Onion, rubber, rotten egg. Inadequate nutrition during fermentation.

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Racking

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Removing clear wine from lees in bottom of barrel and moving to a clean barrel

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Topping

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Ouillage in French: filling barrels to replace wine that may have evaporated.

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Malolactic Fermentation

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Conversion if Malic acid naturally present in wine to lactic acid