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135 Cards in this Set
- Front
- Back
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What is the general life cycle of a vine? |
Budbreak
Flowering Fruit Set Veraison Harvest Pruning |
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What is budbreak? When does it occur? What is it vulnerable to?
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When vines emerge from dormancy.
Avg air temp 50 deg F Occurs after sap starts to flow in Feb (usually in Mar) Small shoots break through buds left intact at pruning Vulnerable to frost |
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What is flowering?
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Occurs after embryo bunches formed on shoots in mid-April
Flowers form on vines 6-13 weeks after initial budbreak. Bloom for about 10 days |
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What is fruit set?
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Vines are self-pollinating and the flowers become pollinated into berries
Susceptible to cold, frost and wind Usually around 30% ... the remaining berries typically shatter As berries enlarge, they remain hard, green with high acid and low sugar |
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What is veraison?
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Happens in August
Changing from unripe to ripe grapes Grapes soften, acidity decreases Cane ripening occurs in tandem as the stems on each shoot begin to lignify |
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When is harvest?
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Depending on varietal, late August through the beginning of November.
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What is the mean annual temperature that a vine prefers?
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50F to 68F with an ideal of 57
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What are the average summer temps that white and red grapes prefer?
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66F for white
70F for red |
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What latitudes can you usually find grape vines in
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30 to 50 degrees
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What is the California Heat Summation Index?
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Calculations based on degree days (mult days in month of growing season by mean number of degrees over 50F that month Apr 1-Oct 31)
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What are the region levels for the California Heat Summation Index?
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1 < 2500
2 - 2500 to 3000 3 - 3000 to 3500 4 - 3500 to 4000 5 > 4000 |
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What is the minimum level of sunshine required to support viticulture
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1300 hours
Average of 2200 is preferred |
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What is the relationship between sunshine and latitude and how does this affect viticulture?
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As you go farther from the equator you get more daylight.so you can have areas with enough sunlight but not enough warmth.
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How much rain does a vine require?
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20-30" to produce an adaquate crop
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What are the consequences of too much/little rain?
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Much - Diluted fruit quality, promotes fungal disease
Little - Smaller berry size and yields, can lead to interrupted ripening and shutdown of the vine |
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What are the effects of wind in the vineyard?
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Pro - Can dry out mildew and mold
Con - Flowers can blow away, wind chill |
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What is a macroclimate?
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The overall climate of a region
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What is a mesoclimate?
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The climate of a vineyard
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What is a microclimate?
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The climated in and around a vine canopy.
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What techniques are avaialble in canopy management?
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Winter pruning, leaf removal, shoot positioning, trellising
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What is the relationship between pH in the soil and in the grape?
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Opposites. High pH soil (calcerous, for example) will relate to high acid. If you need to increase the pH you can add lime
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What is clonal selection vs massal selection?
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Clonal selection is the propagation of one genetically identical bud while massal selection involves selecting the best vines in a vineyard and propagating them.
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Describe how age relates to grape vines.
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3 years - fruit production
6 years - considered mature 10 years - root system is mature 20 years - production declines 50 years - considered uneconomical |
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What are the two types of training?
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Head and cordon
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What is cordon training?
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Vine has at least one permanent arm (or cordon). May be supported by a training system, a stake or nothing at all
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What is head training?
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Vine has no permanent cordon and the trunk ends in a knot. Generally require a training system
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What types of pruning can be used on a head trained vine?
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Both spur and cane. Cordon trained vines are spur only.
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Describe how spur pruning works.
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A spur is a cane cut back to two buds which both produce shoots during budbreak. The upper can growing from the spur will be removed and the lower cane cut back to two buds. Each spur will produce two fruiting canes each year, one of which becomes the following year's spur.
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Describe how cane pruning works.
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Requires grower to retain at least one spur and one cane. The number of buds on each can may range from 6 to over a dozen (EU laws often regulate how many). Buds on the 2 year old cane produce the shoots for the season's fruit and is then removed during winter pruning. In its place the one year old cane from the spur is selected and retrained to become the next main cane.
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Describe the Guyot system.
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Cane pruned, head trained. Invented in 1860 by Jules Guyot. Requires a vertical trellis.
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Describe the Gobelet system.
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Spur pruned, head trained, creates a bushy vine.
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Describe the Cordon de Royat system.
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Spur pruned, cordon trained. Used for PN in Champagne
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What are the main traits of fungal diseases?
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Typically mildew or mold
Warm and tamp climates Attack root system or canopy Spread by wine and rain Once on a vine may spread to entire vineyard |
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What are the main traits of bacterial diseases?
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Lesson common, but difficult to control.
Can be extremely devastating to health of the vine |
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What are the main traits of viral diseases?
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Spread through grafting or insects
Less immediately destructive, but no known cures Shortened lifespan, reduced yields and changed fruit quality Controlled through removal and selective propagation |
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What are the main traits of phytoplasma diseases?
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Caused by phytoplasmas, pathogens like bacteria but act like viruses
Spread through insect vectors or rootstock grafting Known as grapevine yellows |
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What is the scientific name for phylloxera?
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Daktulophaira vitifoliae
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What is phylloxera?
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An aphid that feeds on the roots of vines
Kills vines by destroying the root system |
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What are common disease vectors in a vineyard?
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Mealy bugs, nematodes, glassy-winged sharpshooters
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Describe powdery mildew?
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AKA Oidium or Uncinula necator
Native to North America Fungus that affects all green parts of the plant with a dusty white mildew Prefers dense shaded canopies and overcast weather If infected prior to flowering, yields will be reduced If after fruit set, berries will struggle to achieve veraison and size If on the fruit, creates off flavors Controlled with sulfur and other fungicides |
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Describe downy mildew?
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AKA Peronospora or Plasmopara viticola
Came from NA Attacks green portions of vine causing leaves to fall off and limits vine's ability to photosynthesize First visible as an oil spot on the leaves As spores germinate, white cottony undergrowth develops Spores survive on dead leaves in winter then get back on vine with rain Bordeaux mixture was developed to counter downy mildew |
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Describe eutypa dieback?
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AKA Dead arm caused by Eutypa lata fungus
Gets in with rain in pruning wounds Stunts growth as fungus releases toxins Eventually infect part may die causing a dead arm Drastic effect on yield but does not affect quality |
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Describe esca?
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AKA black measles
Result of a complex of fungi and no known cure On young vines, weaken growth, affect berry development and discolor leaves In hot weather, young vines can die Older vines, disease affects wood causing trunk to rot from inside Vines rarely last 30 years Easily spread via rain or dirty pruning shears |
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Describe black rot?
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AKA Guignardia bidwell fungus
Originates as black spot on vine's shoots, leaves and berries Can reduce yields Can be controlled by fungicide |
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Describe bunch rot?
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Grouping of similar fungal diseases
Reduce yields and affect wine with moldy flavors Botrytis cinerea can be noble or not (grey rot) Requires warm weather and humidity of at least 90% |
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Describe Pierce's Disease?
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Caused by bacterium Xyella fastidiosa
Transmitted by glassy-winged sharpshooter Vines can't produce chlorophyll Kills it over 1-5 years No cure or chemical control |
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Describe crown gall?
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AKA Black knot
Caused by Agrobacterium tumefaciens Vine develops tumors which strangle the vine Thrives in cloder climates Propagates via budwood |
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Describe bacterial blight?
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Xanthomonas ampelina
Kills young shoots Develop dark streaks early in spring, then wither and die Spread by rain and pruning tools Controlled with hot water treatments and Bordeaux mixture |
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Describe leafroll virus?
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Caused by 9 different viruses
60% of world's production losses Affect vines' leaves turn red and gold along with a downward curling of the leaves Reduced yields and late ripening Spread via infected budwood or by an insect vector Incurable but does not kill the vine |
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Describe fanleaf degeneration?
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Nepovirus spread via nematodes
Actually a complex of similar diseases Curtails yield and affected vineyards must be removed Deforms shoot growth and leads to poor fruitset and shot (seedless) berries Leaves are malformed and may form yellow bands around veins Productive life and winter durability are diminished |
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What is flavescence doree?
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Form of phytoplasma disease
First appeared in Armagnac in 1949 Spread by leafhoppers and infected budwood Delays budbreak and slows shoot growth, causing bunches to fall off vine and berries shrivel Discolors leaves and causes pustules and cracks to form No known cure |
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What is the difference between organic wine and wine made from organic grapes?
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Organic wine == no sulfites
Wine from organic grapes == sulfites for preservation |
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What are organic wine practices?
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No synthetic chemical treatments or certain filtration procedures.
Copper and sulfur are allowed. |
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What is IPM?
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Integrated Pest Management
Sustainable approach to weed, insect and disease problems that allows limited use of synthetics Often used to transition to organic or may be part of a sustainable practice |
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What is VINEA?
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One of a new breed of voluntary regional sustainability organizations
VINEA is in Walla Walla, promoting a holistic, socially and environmentally responsible moethodology Farm in accordance to LIVE and Salmon Safe |
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What does LIVE stand for?
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Low input viticulture and enology
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What are the criteria for Oregon Sustainable Certified Wine?
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Must be 97% salmon safe. Another organization such as LIVE or USDA Organic must certify the fruit and winery
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What are the criteria for California Certified Sustainable Winegrowing?
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Provides incremental certification for wineries and vineyards.
Only 10% of CA is organic but 60% qualifies for CCSW |
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What is biodynamic?
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A combination of organic and sustainable farming systems along with the rhythms and forces of the earth and stars. Many practices governed by the motions of celestial bodies.
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What are the leftovers of alcoholic fermentation?
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Alcohol
CO2 Heat Acetaldehydes (oxidized alcohol, thought to be responsible for hangovers - leave wine flat, flor, green apple, sour or metallic) Ethyl acetate (nail polish remover) Fusel oils (high carbon alcohol, spicy, hot or solvent-like) |
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What are the effects of SO2 on fermentation?
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Can be a natural byproduct
Prevents oxidation and bacterial contamination Ensures fast fermentation |
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Describe how the remainders of alcohol degenerate.
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Acetaldehyde (regarded as a slight oxidation of alcohol in finished wine) can be converted to acetic acid which reacts with alcohol to produce ethyl acetate
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What causes volatile acidity?
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An excessive amount of acetobacter producing vinegar in the wine.
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What happens if there is insufficient nitrogen in the wine?
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Can lead yeasts to create hydrogen sulfide
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What is mercapitans? What causes it?
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A foul smelling sulfur compound caused if hydrogen sulfide isn't removed quickly
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What are the temperature ranges for yeast?
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Below 50F they are inactive, above 113F they die
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Describe how temperature can affect fermentation?
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Whites are fermented cool to preserve fruit and freshness.
Reds can be fermented in the 90s but risk volatilized flavor compounds and stuck fermentations. Hot fermentation allows for increased extraction of color, tannin and flavor |
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What is barrel fermentation?
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Fermentation in small oak barrels, which prevents temps from getting too high. White grapes will lose some initial fruit and aromatics but get a more cohesive expression of oak. Generally subject to batonnage
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How long can fermentation take?
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From a week to a month. Cooler fermentations are slower.
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What are the effects of chaptalization?
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Increases final sugar and glycerin content of wine.
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How can alcohol be removed from wine?
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Spinning cones
Reverse osmosis (permeate - water and alcohol is distilled to appropriate level, then addd back to retentate) Both are banned in the EU |
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What acids would you use to acidify a wine?
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Tartaric acid and malic acid.
Tartaric before fermentation is preferred. |
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What is MLF?
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Malolactic fermentation
Conversion of malic acid to lactic acid and CO2 May occur naturally or by inoculation |
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What is carbonic maceration?
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Anerobic whole berry fermentation
Can only produce a couple degrees of alcohol Must be combined with standard fermentation |
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Describe the steps from harvest to the pre-fermentation maceration in red wine production?
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Grapes sorted on vibrating table or belt to remove MOG
Crusher-destemmer (some producers prefer whole cluster, whole berries, or partially destemmed and partially cushed berries) Fermentation of whole berries (PN, Syrah) encourages carbonic Stems retained for spicyness Some wineries may sort again after destemming to remove jacks |
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What are the advantages/disadvantages of destemming?
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Advantages - damaged or unripe stems can cause undesirable green flavors
Disadvantages - whole clusters require less handling and improve the movement of juice and air through the cap |
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What are the general steps of production in red wine?
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Harvest
Destemming/crushing Pre-fermentation maceration Fermentation Straining/press Elevage Racking/fining Bottling |
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What is a cold soak?
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Pre-fermentation maceration, used to be a consequence of waiting for wild yeasts
Modern technique developed in Burgundy in 1970s by using lots of SO2 (usually a week or so) |
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What are anthocyanins?
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Color compounds in wine
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What is a chapeau?
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Grape cap in fermenting wine
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What is pomace?
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Grape solids
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What is pigeage?
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Punching down a cap
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What is remontage?
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Pumpover on the cap. Will agitate and aerate the wine to a greater degree than pigeage.
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What is delestage?
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Complete draining of a fermenting tank into another tank than refilling the tank with the fermenting wine by spraying it on top of the cap.
Typically done in concert with extended maceration post fermentation. It stabilizes the fruit and color, adds body and softens the tannins, also minimizes the impact of seed tannins |
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What is vin de goutte?
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Free run wine
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What is vin de presse?
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Press wine
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What is pomace?
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Grape solids
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What is elevage?
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The maturation period for wine, typically in oak.
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What is pigeage?
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Punching down a cap
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What is soutirage?
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Racking, which provides aeration and clarification as the wine is removed from its sediment.
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What is remontage?
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Pumpover on the cap. Will agitate and aerate the wine to a greater degree than pigeage.
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What is collage?
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Fining, which requires a fining agent: bentonite, caesin (mammalian milk protien), isinglass, gelatin and egg whites are common
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What is delestage?
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Complete draining of a fermenting tank into another tank than refilling the tank with the fermenting wine by spraying it on top of the cap.
Typically done in concert with extended maceration post fermentation. It stabilizes the fruit and color, adds body and softens the tannins, also minimizes the impact of seed tannins |
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How does white wine fermentation differ from red?
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Juice is pressed off the solids as soon as possible, then fermented.
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What is vin de goutte?
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Free run wine
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What is vin de presse?
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Press wine
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What is elevage?
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The maturation period for wine, typically in oak.
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What is soutirage?
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Racking, which provides aeration and clarification as the wine is removed from its sediment.
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What is collage?
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Fining, which requires a fining agent: bentonite, caesin (mammalian milk protien), isinglass, gelatin and egg whites are common
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How does white wine fermentation differ from red?
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Juice is pressed off the solids as soon as possible, then fermented.
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What is cold stabilization?
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Process that causes tartrate crystals to precipitate out at 25F
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What is sussreserve?
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Adding unfermented juice back to wine in order to add sweetness
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Why would you filter a white wine?
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If it's off-dry or sweet wine you would want to make sure there's no yeast to referment
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What is the difference between blending and saignee for rose?
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Blending == red + white
Saignee == bleeding off some pink wine |
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What are the flavor compounds found in oak?
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Lactones (fruity flavors such as apricot and mango)
Phenolic alehydes (vanilla) Wood tannins |
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What is microbullage?
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Micro-oxygenation
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What are the characteristics of French oak?
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Tight grain via slow growth
Traditionally split rather than sawn (lower yield but prevents leakage) Typically air dried which leeches out some of oak's more aggressive tannins and flavors |
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What are the characteristics of American oak?
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Wide grain and fast growing
Less porous than French oak so it can be sawed (releases more vanillin and lactones - coconut) Kiln dried, which concentrates lactones (although many coopers are now trying air drying) |
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What are the steps to make a stave into a barrel?
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Warming (Chauffage)
Shaping (Cintrage) Toasting (Bousinage) |
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Describe the effects of barrel toast on a wine.
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Lactons (responsible for oaky aromas) and vanillin rises with increaed toasting, but subsides with heavy toast in place of spicier, smokier aromas
Light toast promotes tanning extraction |
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What is passerillage?
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Apassimento
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What is the shift between night and day temperatures called?
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Diurnals
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Describe continental climates?
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No large body of water
Extreme temperature variations Frost and hail potential problems Burgundy, Columbia Valley |
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Describe maritime climates?
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Next to a large body of water
Long growing season Rain and humidity potential problems Bordeaux, Willamette Valley |
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Describe Mediterranean climates?
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Moderate warm temperatures
Long growing season with minimal rainfall Possible drought issues Rhone Valley, Napa Valley |
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What are the general issues for site selection?
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Soil type (adequate nutrients, good drainage, water stress, lack of nitrogen)
Topography Aspect Wind Water |
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Name the American grapes and typical uses.
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Vitis Riparia: “River bank grape” or “frost grape,” used as rootstock
Vitis Lambrusca: “Fox grape,” includes Concord grapes Vitis Rotundifolia: “Muscadines,” common for winemaking in some states Vitis Aestivalis: “Summer grape,” sometimes used in winemaking Vitis Rupestris: Useful as rootstock |
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What is the difference between a hybrid and a cross?
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Hybrids are combinations of two species (Seyval Blanc - vinifera x rupestris x aestivalis)
Crosses are combinations of two strains in a species (Muller Thurgau, Riesling x Madeleine Royale, and Pinotage, Cinsault x Pinot Noir) |
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Describe low/medium/high yields.
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Low - 3-5 t/a, 45-75 hl/ha
Mid - 5-6 t/a, 75-90 hl/ha High - 6-9 t/a, 90-135 hl/ha Undesirable - 13 t/a, 200 hl/ha |
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What are the factors to consider in vineyard architecture?
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Rootstock/Varietal/Clones
Spacing Trellising |
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What is a rootstock?
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The part of a grafted vine that grows in the soil
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What is a scion?
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The part of a grafted vine that grows above ground
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What is coulure?
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The result of metabolic and weather conditions that cause the failure of the grapes to develop after flowering
Extended rains or frigid weather during flowering Low sugar content in the vines Flowers stay closed and are not fertilized. Vines are not pollinated and the grape fails to develop and it falls off Coulure can cause irregular bunches of grapes which are less compact than normal Bunches are more sensitive for diseases Yield of a vine with coulure will decrease substantially |
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What is millerandage?
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French term for bunches containing berries of greatly different size and, most important……. different levels of maturity
Due to inclement weather at flowering and fruit set |
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What is must weight?
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Measurement of sugar in unfermented grape juice (can be measured in potential alcohol, brix, baume, g/L)
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What is the difference between sur lie and batonnage?
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Sur lie is simply aging on the lees, while batonnage is lees stirring.
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What is SO2 used for?
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Anti-oxidant
Disinfectant Preservative |
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What is calcium carbonate used for?
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Used to decrease acidity
Employed in cooler climates/vintages |
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How can you leave RS in wine?
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Late harvest or botrytis wines
Arrested fermentation Back-sweetening Fortification |
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What is Brettanomyces dekkera?
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9 types with difference smells; musty vs band aid
Yeast grows due to low sulfur, inadequate topping, infected barrels |
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What is H2S?
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Onion, rubber, rotten egg
Inadequate nutrition during fermentation |
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What is VA?
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Poor winery hygiene, inadequate topping, infected barrels
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What is Cork Taint: 2,4,6 Trichloroanisole (TCA)?
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Compound formed between cork, mold and chlorine
Cork taints wine in bottle |
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What is oxidization?
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Wine has absorbed too much Oxygen (O2)
Discolored Smells like stale nuts and bad fruit |
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What is mercaptans?
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Sulfur compounds
Foul smelling |
