Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
521 Cards in this Set
- Front
- Back
Photosynthesis |
A process by which chlorophyll in the leaves uses sunlight to convert carbon dioxide and water into sugar and oxygen |
|
Respiration
|
just like humans use air, the vine uses SUGARS as energy
|
|
Translocation
|
transfers stuff from one area of the plant to another -- transLOCATES
|
|
Transpiration |
water evaporates through the stomata, or openings on the undersides of the leaves, which helps to cool the vine |
|
Clay |
* the smallest soil fraction
* the finest grains * has the greatest capacity for holding nutrients and water |
|
Sand
|
largest of soil fractions
has the LEAST capacity to hold nutrients and water |
|
Leaf Roll
Fan Leaf |
Viral diseases of the plant
|
|
Fungal Diseases |
Esca (black measles) Eutypa dieback (dead arm) Powdery mildew - also known as Oidium (white cob-web filaments) Downy Mildew - Peronospera - oil spots and leaves fall off |
|
Botrytis
|
fungus
bunch rot noble rot occurs in high humidity/warm weather white grapes = good red = bad (called black rot) |
|
Pierce's Disease
|
bacteriological disease
sharpshooters or leafhoppers BACTERIA Pierce's BACTERIAL Disease |
|
What are the vectors for grapevine fanleaf virus and grape leafroll virus? |
Fanleaf = nematodes Leafroll = mealy bugs |
|
Phylloxera |
native to eastern US got to Europe in the late 1800s on vines transported to Europe root-eating louse, phylloxera |
|
organic viticulture
|
don't pollute
protect the environment can use sulfur and copper |
|
Integrated Pest Manageement
|
find a natural enemy
|
|
Biodynamic Viticulture |
closed ecosystem Created by Rudolf Steiner Uses a more natural way of farming no chemicals |
|
Sustainable Viticulture
|
scientific method
leave the land for the next generation |
|
What does the word "cepage" mean?
|
a blend of grapes
|
|
Potential Alcohol |
The amount of alcohol that (in theory) could be produced if a wine is fermented to complete dryness. |
|
Bouillie Bordelaise |
Bordeaux Mixture: lime, copper sulphate, water. Used to control downy mildew. |
|
Name influences affecting vine fertility. |
Soil texture, soil structure, organic matter content, mineral content, availability of air and water, level of acidity/alkalinity (pH). |
|
Vitis Vinifera is what kind of plant? |
Perennial |
|
What happens to sugar in the pulp as grapes ripen? |
increases |
|
what happens to acid in the pulp as the grape ripens? |
decreases |
|
Name the three types of viticultural propagation: |
1 - Hybrids 2 - Crosses 3 - Clones |
|
What is a hybrid? |
2 or more Vitis species vitis vinifera x vitis lambrusca |
|
What is a cross? |
same species vitis vinifera x vitis vinifera |
|
What is a clone? |
propagation from a single parent plant (usually through cuttings) |
|
What will lignified stems bring to a wine? |
Bitter elements |
|
Why is CO2 potentially dangerous in a winery? |
odorless, colorless, tasteless - can fill a vat or a room if not ventilated |
|
What happens during barrel aging? |
Evaporation Oxidation: color changes, texture softens Flavor addition: oak, toast, vanilla, spice, coconut |
|
Soil is what? |
Soil is initially formed when decomposed organic material is encompassed into weathered mineral material at the earth's surface. |
|
Soil Terms: Horizon |
a layer of soil material that differs from the layers above or below in physical, chemical and biological properties |
|
Soil Terms: Leaching |
the dissolving out or removal of soluble materials from soil horizons by percolating water |
|
Soil Terms: Sediment |
rock fragments of various sizes, such as clay, silt, sand, gravel, cobbles |
|
Soil Terms: Weathering |
the mechanical disintegration and chemical decomposition of rocks and sediments by exposure to the elements. The parent material is broken down into many constituents such as soluble slats (leached away in older soils), clays, various oxides. |
|
Soil Terms: Humus |
decomposed organic material |
|
Scion |
Name given to the productive (top) half of a grafted plant |
|
Name the other Vitis species used for winemaking besides Vinifera: |
V. Labrusca V. Rotundifolia V. Amurensis |
|
What does ‘dynamized’ mean? |
Biodynamic term Brewed compost that is spayed onto vines for various purposes |
|
What is co-inoculation?
|
When alcohol and malolactic ferment run simultaneously.
|
|
Tendone System |
Pergola style training system -used to protect vines against excessive winds and allow fruit to keep dry in areas of high humidity or moisture |
|
Stefani Method |
Vine training system where the vines are shaped into baskets or wreathes on the ground
|
|
Coulure |
"Failure to set fruit" During pollination, cold and precipitation can lead to coulure, a failure to set fruit (decreasing the number of berries per bunch) or millerandage (hindered berry growth). |
|
Suckering |
removing buds or shoots from the base of the vine or the ground a late spring exercise |
|
Tirage de Bois |
once pruning is done, the next step is to remove the unwanted wood. These workers, the tireurs, clear the wood cut by the pruners. 2 ways:
|
|
Barrel Capacity: Foudre |
1000+ liters |
|
Barrel Capacity: Tonneau |
900 liters |
|
Barrel Capacity: Demi-Muid |
600 liters |
|
Barrel Capacity: Pipe / Butt |
550 liters |
|
Barrel Capacity: Hogshead |
300 liters |
|
Barrel Capacity: Barrique |
225 liters |
|
World's largest barrel? |
Germany Heidelberg Tun (1751) 220,000 liters used more often as a dance floor than as a wine barrel |
|
T/F Goblet training method is allowed in Champagne? |
False |
|
What are the essential nutrients a vine will take in as the roots absorb water and the leaves absorb gases? |
|
|
How would you determine the amount of Nitrogen (N) needed to apply to a certain vineyard area? |
|
|
When should macro elements be applied to a vineyard? |
During periods of active root growth
|
|
What is the Depletion Model? |
Calculation to determine what amount of nutrients were removed from a vineyard based on the tonnage of grapes harvested. Can / Should be coupled with visual inspections as well as chemical analysis. |
|
How much Nitrogen does 1 ton of grapes use (on average)? |
1.39 Kilograms of N |
|
When / How can micro-nutrients be applied to a vineyard? |
Micro-nutrients (S, Zn, Mn, Cu, Fe, etc.) are required in small amounts and can be applied through foliar sprays. |
|
Where can macro-nutrients be applied? |
Macro-nutrients (N, P, K, Ca, Mg) should be applied to the soil for uptake by roots. |
|
What are the most important macro-nutrients (required in higher amounts) for grape vines? |
|
|
What are the most important micro-elements (required in small amounts) for grapevines? |
too much of any of these will result in toxicity tot he vine |
|
What are the best ways to determine vine nutrient needs? |
Combination of:
|
|
When one or more nutritional elements are deficient, vine may exhibit: |
|
|
What are the three stages where wine is likely to be subject to considerable oxygen stress or the risk of bug growth: |
|
|
Negative Gravitropism |
|
|
Phototropism |
|
|
Positive Gravitropism |
Roots grow toward water or down with gravity |
|
Tropism |
a term that describes plant movement
|
|
T/F for SO2 additions, it is better to add fewer large dollops than more frequent but smaller doses. |
True
|
|
What can happen if you do not use enough SO2 in winemaking? |
Run the risk of:
|
|
What is microbicidal and how does it relate to winemaking? |
Means that a compound, at the correct concentration can prevent growth or kill fungi (yeasts) and bacteria. SO2 for instance is microbicidal:
|
|
Name three nitrogen compounds found in grape berries |
|
|
What are the two main types of bentonite clay used in winemaking? |
each described by the mineral greatest in concentration |
|
What should a winemaker do to determine the proper amount of bentonite to add to a certain volume of wine for clarification? |
Bench Testing on a sample batch too much bentonite will strip vital flavor compounds and / or other colloidal material |
|
Sulphur dioxide acts as a guardian of wine in two ways, what are they? |
|
|
What is potassium metabisulphite? |
Basically 57% SO2, and a common source (at least for home winemaking) for SO2. |
|
Beta-Glucanase |
|
|
What is the best temperature range for enzymatic performance? |
|
|
What are enzymes? |
|
|
What are the three main types of enzymes? |
|
|
Potassium Metabisulphite |
K2S2O5 A white powder and a useful source of sulphur dioxide |
|
17 g/L of sugar = |
1% alcohol by volume |
|
ION |
and atom or molecule that has lost or gained electrons and thus posses an electrostatic charge |
|
What is contained in the peripheral pulp? |
A high proportion of the colored tannins, pigments and flavor constituents of the berry |
|
What is carbonic maceration dependent upon? |
|
|
Ideal bulk storage temp for white and rose? |
below 10 C (to retain freshness) |
|
Humidity range for wines being stored in oak? |
75-85% humidity |
|
Free-Run Juice |
The juice that runs out of the grape without the application of pressure |
|
Which is denser:
|
unfermented must |
|
MUST |
Unfermented or partially fermented grape juice, with or without the skins |
|
Hydrolysis is what? |
a chemical reaction during which molecules of water are split into hydrogen (H) and hydroxide anions (OH) chemical decomposition by water |
|
Thermotic pasteurization |
Bottled Hot (warm, 54C) cooled slowly
lower temp / longer time
|
|
Saccharomyces cerevisiae |
yeast strain / fungus A species of yeast. It has been instrumental to winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. |
|
Saignee |
|
|
What is appassimento? |
a method of drying harvested grapes, traditionally used in Amarone della Valpolicella, to concentrate their flavor intensity can also be used for a wide range of other wines |
|
Soutirage |
|
|
Ecological compensation areas |
(Goode) Areas given over to vegetation such as scrub-land, woods or hedgerows, which can act as refuge areas for beneficial insects. |
|
Parasitoids |
Insect parasites one aspect of Lutte Resonee and IPM basically bugs that eat bugs |
|
At what point in the year is erosion threat at its highest? |
(Goode)
|
|
What are bio-pesticides? |
(Goode)
|
|
Describe the term "variety" |
a subspecies of a grape, especially of vinifera, for example, Chardonnay |
|
What can a clone be traced to? |
A single bud on a single parent vine. |
|
What are clonal selections? |
Genetically similar clones, but not identical clones. IE: Swan selection or Calera selections are not one, single clonal type, but a selection (3 in the case of Swan) where the exact origin is close but not from the same bud on the same parent vine. |
|
What are the most common Dijon Pinot Noir clones: |
|
|
In the vineyard what is Chardonnay liable to suffer from? |
Powdery Mildew |
|
Scion |
Name for the top part of the grafted vine |
|
Name four regions where phylloxera is not an issue... |
|
|
Temperature range for photosynthesis? |
50-90 F / 10 - 32 C Ideal is 68-86 F / 20 - 30 |
|
What are the most important aspects of climate for the vine? (2) and are dependent upon what? (4) |
|
|
A maritime climate is characterized by what? |
warm summers, mild winters |
|
Site climate refers to what? |
the climate of an individual vineyard site, or part of a vineyard |
|
A Mediterranean climate is characterized by what? |
Dry summers, mild, wet winters |
|
Coulure refers to what? |
Floral abortion - term used when non-fertilized blossoms are shed |
|
Describe "bud-break" |
|
|
When does a vine reach maturity? When does it decline? |
|
|
Kloeckera and Hanseniaspora |
genius of wild yeasts |
|
Name the white powdery substance on grape skins |
Bloom - are actually yeasts |
|
Soil fractions are... |
|
|
Spur |
A short cane of one year old wood with 2-3 buds |
|
Section of a plant grafted onto rootstocks |
Scion |
|
The principle acids found in grapes are... |
these are fixed acids and are essentially odorless |
|
Powdery Mildew |
Oidium |
|
Sugar production is dependent on what? |
Sunshine and temperature ideal temp = 68-86F / 20-30C |
|
Passerille |
(France) Grapes that have begun to shrivel on the vine, resulting in concentration of sugars |
|
Clonal Selection |
Selection of plants from a particular bio-type for specific desirable features not the exact same clone, but a group of genetically similar clones |
|
Bordeaux Mixture |
Solution of copper sulphate and lime in water, used to spray vines as protection against fungal diseases |
|
Nematodes |
microscopic worms |
|
Buttage |
(french) The process of earthing up the bases of vines to protect against frost |
|
Clone |
One of a population of plants that are descended from a single individual plant and have been propagated by vegetative means. Non-sexual reproduction. |
|
The annual growth cycle for a vine |
|
|
Describe "Ripeness" |
refers to sunshine derived sugar levels, and probably so much more... |
|
Mesoclimate |
Refers to the environment of a particular vineyard, but could also refer to a sub-region such as St Estephe or Pomerol. A few tens of meters to a few kilometers. relates to its
|
|
Name the difference between mesoclimate and microclimate |
Meso = climate of a particular vineyard or part of a vineyard Micro - climate within the canopy itself |
|
How do you get hail clouds to rain? |
Fire rockets with silver nitrate into them |
|
Name three ways to combat frost damage.
What is today's most common? |
|
|
Ideal annual rainfall for a grapevine? |
500-700 mm |
|
Name three benefits to winter frosts... |
|
|
10 C = ? F 15 C = ? F 40 C = ? F |
|
|
The vine requires how many major nutrients? What are they? |
3
|
|
Name four climatic enemies to the grape vine: |
|
|
Process by which the vine produces food: |
Biological process of photosynthesis, using light |
|
Vine pest that destroyed Europe's vines in the 1800s?
|
Phylloxera Vastatrix
Daktulosphaira Vitifoliae |
|
Minimum number of sunshine hours a vine needs per year? |
1400 Hours (with an average of 6-7 per day) |
|
Fermentation temps in Alsace for Gewurztraminer? |
21C warmer than Riesling, Sylvanner and Muscat |
|
Which is sweeter:
|
2 - arresting ferment higher levels of fructose, which is metabolized by yeast slower than glucose and is twice as sweet as glucose |
|
What are the three main sources of chemical and molecular compounds in wine? |
|
|
Fining with egg Albumen reduces...? |
astringency (in red wines) |
|
Temp range for ferment of white grapes (c) |
10-18C, with an optimum of 15-20C allows for the retention of aromatics |
|
What is metatartaric acid used for? |
prevent tartrate crystals |
|
Pneumatic press brand |
Wilmes |
|
the more a red wine's concentration, the ________ will be the acidity? |
higher the acidity (= lower pH) and more microbiologically and chemically stable the wine will be
lower acidity = more blue, and less microbiologically stable |
|
Ausbruch |
Botrytized grapes, grape juice, or late harvest wine may be added to assist pressing operation |
|
Under what conditions is bottle maturation conducted? |
Anaerobic condition (mostly) |
|
Maceration |
steeping solids in liquids to soften them |
|
'Iron Casse' is the result of what? |
Excess iron reacting with phosphates in a wine |
|
Fermentation |
A biochemical reaction involving enzymes |
|
Blending may be done when? |
Anytime between ferment and bottling |
|
What does scorbic acid do? |
Stops yeast ferment, but does not kill yeast |
|
What is assemblage? |
assembling the different cuvees for the final blend 'The Blender's Art' |
|
Casein |
A colloid protein occurring in milk, Plays a part in the prevention of curdling. Used for wine fining. |
|
Fructose |
A sugar occurring in fruits including grapes, along with sugar glucose, its structural isomer. C6H12O6 |
|
For fining a barrel of wine, how many egg whites are typically used and what is the bonding agent? |
3-8 whites per barrel albumin |
|
what is the fining agent derived from animal skins and bones, and why is it used? |
Gelatine combines with harsh tannins to create a softer red |
|
Diacetyl |
A keytone produced during MLF, and is noted by a powerful buttery or toasty aroma |
|
Tartrate crystals in a wine are actually what? |
either
|
|
Adding sugar to wine is also known as? |
must enrichment and chaptalization |
|
What is Chaptalization? |
Is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. ... The legality of chaptalization varies by country, region, and even wine type.
|
|
Potassium Bi-tartrate |
HOOC.CHOH.CHOH.COOK Potassium hydrogen tartrate; cream of tartar the substance of most tartrate crystals. |
|
Proteins |
Complex substances, built up from amino acids. An important component of living tissue. |
|
Bentonite |
An alumino-silicate clay that swells in water and has a powerful property of ABSORPTION |
|
Anthocyanins are found where in the grape? |
Inner, softer skin layers |
|
Temperature range for ferment for red grapes (C) |
20-32C higher temps allow for more extraction of skin components |
|
Sucrose |
C12H24O12 the sugar of beet and cane |
|
Solubility |
The degree by which a solid will dissolve in a liquid |
|
Intra-cellular fermentation is a key component of what? |
Carbonic Maceration enzymes attack sugars within the grapes and break them into alcohol |
|
6CO2 + 6H2O > C6H12O6 + 6O2 |
Photosynthesis
carbon dioxide + water > sugar + oxygen |
|
What are the large phenolic compounds that determine the body and astringency of a wine? |
Tannins |
|
Fining with tannins reduces...? |
prevents and treats over-fining |
|
Albumin |
A water soluble protein found in egg whites, etc. coagulates with heat Used for fining |
|
What is the main mineral found in grape pulp? |
Potassium |
|
Yeast |
A single-cell micro-organism (fungi) that reproduces by budding. Saccharomyces cerevisiae is the variety used for the majority of wine ferments. |
|
pH refers to what? |
The strength of the acids in a wine, or soil, or other solution
|
|
What quantity of sulphites is naturally produced during fermentation? |
10ppm |
|
Salt |
A chemical compound found by reaction between an acid and base. Common salt, or sodium chloride NaCl, is one example. |
|
What can colloids cause? |
A wine to become cloudy or a deposit to form. |
|
What is ACIDEX, and why is it used? |
Product used for deacidification, it is a double salt It eliminates both tartaric and malic acids |
|
CH3CH2OH |
Ethanol |
|
Alkali |
A substance with a pH greater than 7 and typified by the -OH group. Forms a salt with and acid (Base). |
|
The principle fermentation acids are: |
These are acids formed in the course of fermentation
*fixed acids |
|
In the presence of oxygen what will yeast and sugar produce? |
Water Carbon Dioxide Heat |
|
Atmosphere |
The mass of air that surrounds the Earth, consisting of approximately 78% nitrogen, 21% oxygen. Also, a unit of (measure) pressure of 14.7 pounds per square inch, or 760mm of mercury. |
|
What is debourbage? |
Juice settling settling out of the solids (usually before ferment) |
|
Benzaldehyde |
Vanillin a phenolic compound found in wine |
|
Sulfur Dioxide is a universal additive, name four important properties: |
|
|
Buffering effect |
The ability of dissolved salts to affect the pH of a liquid |
|
Acetobactar produces what? |
vinegar by converting ethanol (alcohol) into acetic acid |
|
Cold Ferment will retain what? |
estery compounds which produce pineapple, banana flavors |
|
Flash Pasteurization |
80-90C for a few seconds then cooled quickly very high temp / very short time |
|
Two purposes of inert gases in winemaking? |
|
|
What are the benefits of micro-oxidation? |
|
|
Negatively charged colloids |
|
|
Reduction |
The opposite of oxidation: a chemical reaction involving the removal of oxygen. |
|
Battonage |
Stirring of the lees |
|
Fining with carbon reduces... |
Color and off odors, but care needs to be taken as it can strip a lot of flavor and go too far with removal of phenolics in general |
|
Aerobic |
requiring the presence of oxygen |
|
Colloids |
Large organic molecules, visible under microscope, consisting of:
and are electro-statically charged |
|
Positively charged Colloids |
Colored pigments Proteins |
|
Vaslin |
Horizontal screw press |
|
A crossing of two vine species. Illegal in the EU for quality wine production. |
Hybrid |
|
Variety produced by fertilizing one Vitis Vinifera variety with the pollen of another V Vinifera variety? |
Crossing |
|
Name five examples of grape species used for rootstock |
|
|
Name two reasons for using mirco-oxidation |
generally micro-ox is not good for lighter wines as it could oxidize them pre-maturely |
|
What are the three most commonly encountered French barrel styles? |
These encompass the wood from the areas, but are also terms used to "type" wood from other areas. |
|
Quercus alba has what kind of:
|
|
|
What does American Oak have high concentrations of? |
oak lactones
|
|
What are the two main reactions happening during oak aging? |
|
|
What can oak/wood compounds do when released into wine through barrel/wood contact ageing? |
|
|
What can impact the extraction of wood compounds as well as the sensory impact of wine during wood ageing? |
Variable such as: Physiochemical characteristics
Buffer capacity Storage temperature Contact time |
|
What cab reduce oak lactone amounts in a barrel? |
Toasting level |
|
Barrels What increases with medium toast levels, but decreases as the toasting temperature increases? |
Vanillin |
|
What does vanillin contribute to wine? |
the aroma of vanilla |
|
What are the two main types of French oak? |
|
|
Name one reason why American oak is typically less expensive than French oak |
French oak needs to be split, while American oak can be sawn to produce staves |
|
How much oxygen does wine stored in a standard barrel (225L) typically receive per year? |
Between 20-40 milligrams of dissolved oxygen per year |
|
What causes tannins to precipitate out of wine? |
polymerization of the tannin molecules in part through oxygen exposure - often through micro-oxigenation done either through an aerator or natural exposure via barrel ageing |
|
Which smells less oaky:
|
The less oaky smell will be from the barrel fermetned wine despite sepnding more time in barrel Why - during ferment, yeast will consume and reduce vanillin concentrates by turning it into odorless vanillic alcohol |
|
What are the main flavor compound categories of oak in wine? |
*Think about the radar graph circle |
|
In a chemical reaction between two partners, what is it called when one entity gains electrons? |
Reduced |
|
In a chemical reasction between two partners, what is it called when one entity loses electrons? |
oxidized |
|
What is redox potential? |
Redox Potential
|
|
What is the product of alcohol oxidation? |
Acetaldehyde
|
|
What two primary things is SO2 used for in winemaking, and what is it not? |
but SO2 is not an anti-oxidant and does not directly protect wine from oxygen, as it does not react with O. it reacts with products of the first stage of oxidation |
|
Why does red wine have a higher capacity to absorb oxygen during ferment without showing signs of oxidation? |
Extended skin contact that is more typical in red wine makig means more phenolics, and these act as buffers. White wine tends to lack this sort of buffering and need more protection from O2. |
|
Name two oxidation mechanisms that occur if the SO2 and O reaction is below 4:1 ratio: |
|
|
During barrel ageing with the lees present what do the yeasts and bacteria breakdown, and what form are these reduced to? |
Breakdown keytones and aldehydes. Reduce them to alcohol forms. Thus the wine is better protected with the same level of free SO2 as wines not on the lees. |
|
What is the ideal ratio of SO2 to O to protect against oxidation? in mg/L |
4:1 ratio of SO2 4mg/L of SO2 for every 1mg/L of O2 |
|
What is the name of the winemaking method that uses SS tanks and other practices that protect the must and evolving wine from O2 throughout the winemaking process? |
REDUCTIVE WINEMAKING and has been central to the development of fruit-driven wine styles |
|
How could a white wine become longer-lived and more resistant to oxidation? |
By deliberately allowing a white wine must to have exposure to O2, resulting in the oxidation of many of the phenolic compounds present. This is known as oxidative juice handling. |
|
What are the advertised benefits of egg-shaped vessels? |
|
|
the difference between barriques and botti include: |
|
|
Slavonian, not to be confused with Slovenia, is where? |
Inland easterly part of what is now Croatia. |
|
What are the benefits of unlined cement or concrete vessels verses oak? |
Has similar breath ability to an oak vat, but
|
|
What are cement tanks treated with for hygiene purposes? |
Tartaric acid wash |
|
QVEVRI |
Georgian
|
|
Vendage en Vert |
Meant to achieve two things:
|
|
The amount of water a vine needs depends on several factors. What are they? |
|
|
What is Humus? |
|
|
Vines prefer soil with what for pH? |
around 6.5 - or what is slightly acidic less than 5.0 and the soil is generally unsuitable for fruiting up to 8 is ok, but adjustments may need to be made |
|
What kind of benefits can earthworms provide to soil? |
|
|
What are soil organisms that can / should typically be found in TopSoil? |
|
|
Green-Manuring |
planting of specific green crops in the vineyard to provide material for humus production |
|
Root-Thinning |
|
|
Protozoa |
|
|
Mycorrhiza |
|
|
Dactylosphaera vitifoliae |
correct name for phylloxera |
|
Cytokinins |
photohormones that promote cell division in plant roots and shoots |
|
Chimera |
A mutation that is markedly different from the norm. Plants produce a shoot, a leaf form, or a fruit that is different. Variegated leaves, thornless blackberry, different shaped fruit, or grapes with different color skins. |
|
R.D.I. |
Regulated Deficit Irrigation Controls vegetative and reproductive growth through water stress |
|
Scott-Henry and Scott-Dyson trellis systems have proven to be suitable for... |
Moderate Potential sites |
|
Edelfaule |
Noble Rot Botrytis Cinerea Pouriture noble |
|
Viticulture Raisonee |
"La Lutte Raisonee" Vineyard system "The Reasoned Fight" is an approach where the vine and its environment are respected and are treated only when necessary to maintain the fight against pests and disease. Observation of the vineyard and monitoring of the vines is the basis. |
|
Organic |
Relating to living organisms and based on the chemisttry of carbon. |
|
Climate Zone C II |
European Climate Zone Central Spain, Languedoc, and South of France, most of Italy |
|
What are leguminous plants and what are their advantages? |
|
|
What is the "maturation of the berry" period? |
The accumulation phase.
|
|
What stops with veraison? |
photosynthesis in the berry |
|
What are the four stages in grape berry developments? |
|
|
Bio-D preperation where silica has been put in a cow horn and buried? |
Horn Silica (501)
|
|
Define "Climat" |
(Burgundy) a vineyard parcel There has been a movement to reduce the confusing number of climat names, especially within 1er cru vineyard areas. For instance in Chablis, it is possible to use the climat name, or the larger vineyard name, which is often more recognizable. |
|
Climate zone "A" |
European Climate Zone
|
|
American root-stock based on V. Riparia is best suited for what kind of soils? |
Fertile soils with phylloxera |
|
What vineyard pest is responsible for the spread of fan leaf virus? |
Nematodes |
|
Name four Fungal Diseases: |
|
|
Describe the term "cross" as it refers to vines. |
The off-spring of sexual reproduction of different sub-species. Cab Franc x Sauvignon = Cab Sauvignon |
|
Grey Rot |
Malevolent form of Botrytis cinerea |
|
Microclimate |
Environment within and directly surrounding the vine canopy |
|
Describe "respiration" |
|
|
Light stimulates what? |
|
|
Pendelbogen training is used to achieve? |
An even vigor along the cane |
|
Brix |
A measurement of the disolved sucrose level in unfermented grapes. Multiplying by .55 will yield a wine's future alcohol level. |
|
What is "Retroussage"? |
Turning of the must |
|
What is Vin Clair? |
base wine for Champagne |
|
What is the term used to describe or indicate the time when grapes stop growing and start ripening. It is usually taken (in red grapes) as the time when they start turning from green to red. |
Veraison |
|
Name four reasons why growers will use root-stocks, even in phylloxera free zones: |
|
|
What can Vine Improvement Programmes do? |
Ensure that in phylloxera-free zones, where new varieties and new clones cannot easily be introduced, the farmers and nursuries have access to clean plant material for the production of new vines. |
|
What were the two rcomended root-stocks for California growers int he 1950s? |
St George was intended for vines that were vigorous and ideally suited for dry-farming, and where quality was needed over quantity. AXR1 is a vinifera x rupestris hybrid, and turned out to be not resistant to phylloxera by the 1980s and caused major problems with cash in the need for replanting. |
|
On soils rich in limestone, what will own-rooted or unsuitable root-stock vines suffer from? |
Lime-induced Chlorosis a condition where the high active calcium carbonate (CaC02) content in the soil locks up the iron, which is needed to produce the chlorophyll for photosynthesis. root-stocks with high V. berlandieri content, such as SO4, 41B, 333EM and fercal - will help counter-act this problem. |
|
Souramaturazione |
Italian - "over-grazing" or over-ripening of the grapes still on the vine, done to achieve higher sugar levels and ripeness levels. |
|
What is the difference between liqueur de tirage and liqueur d'expedition? |
|
|
A clone can only be propogated through what method? |
cuttings |
|
Hybrids are generally band for quality wine production where? |
The E.U. |
|
What are the expressed characteristics of interest to wine producers? |
|
|
Name two bacterial diseases? |
|
|
EU Zone A would be most suited for what grapes: |
A cool climate grape such as Riesling |
|
Describe the term mutation as it refers to vines |
A vine that has developed different characteristics through imperfect reproduction of cells. A slow process that can lead to new varieties. |
|
Describe Transpiritation |
|
|
Typically, when is the first commercial harvest or crop for new grape vine? |
3rd year or 3rd leaf can also have slightly shorter period if grafting to established roots. |
|
What is the herbaceous phase of the vine? |
|
|
Describe berry set |
|
|
Descibe flowering |
|
|
Name two viral vine diseases |
|
|
The vine requires how many minor nutrients and what are they? |
6
|
|
Peronospera |
Downy Mildew |
|
Techniques of canopy management: |
|
|
Time frame from bud-break to harvest? |
140-160 or 110 - 200 |
|
Bio-D preperation where cow dung is put in a horn and buried? |
Horn Manure (preperation 500) builds strong soil structure and hummus attracts and stimulates soil life |
|
Sugar dillution causes what as the grape matures? |
Acid levels to fall |
|
Alberello |
Italian - Free standing bush vines trained in the goblet style |
|
3 Potential benefits for over-cropping: |
|
|
Benefit of high density vine planting? |
|
|
Vine training verses pruning? |
|
|
Clonal selection involves: |
taking cuttings from a single "mother" vines with certain desired characterics and proipogating them. |
|
Masal-Selection involves: |
Taking cuttings off from many vines and propogating them |
|
Defenition of "cane" |
Wood that was new in the previous growing season: it has smooth brown wood all buds are potentially productive for another 30 years. |
|
Name some factors that can affect a vine's microclimate: |
|
|
Macroclimate |
Describes the climate at a regional level, and usually will amalgamate data from multiple weather station sources. |
|
In many instances the financial value of grapes will depend entirely on what at harvest? |
the overall sugar level of the grapes |
|
what is the difference between day-time and night-time mean temperatures? |
The diurnal temperature range. this affects the speed fo ripening and acid reduction in grapes |
|
What is the typical number of days in a frost free growing season for Europe? |
180 - May 15 to November 11 |
|
MTWM / MTCM |
Mean Temperature of the Warmest Month / Mean Temperature fo the Coldest Month basically two styles of the same climate assessment system. |
|
What is the typical number of days in a frost free growing season for Central Otago, NZ, Tasmania, Australia and Bordeaux, France? |
|
|
With regard to vine pests and diseases,what should be considered in context to climate change? |
Essentially that with a shift in temperature ranges, so will come a shift of infestations and other malodies once considered not to be an issue in certain locations. Insects will migrate more northerly as the temps rise and their habitat changes. Same with vine disease issues. |
|
Geenrally best altitude ranges for cool, warm and hot areas: |
|
|
After altitude, what is the second most important factor in vineyard selection in getting ripe grapes? |
Aspect - the slope of the site to the sun. Factors that can change ripening time, especially with higher latitudes, include slope to sun ratio at the ends of the season, which can be dramatically impacted and influence variety selection. |
|
What type of soils may benefit from a south-westerly or westerly facing aspect? |
Darker or stone rich soils that retain heat better into the cool evening hours. |
|
What is a Thermal Zone? |
Air, as it is cooled by the land once the sun goes down and stops heating it, travels down a slope to be replaced by warmer air from above. Hills or mountains that project above the valleys that surround them (Corton, Kaiserstuhl) have large thermal zones and are thus warmer than sites in the area. |
|
Which stores heat more effectively in winter - water or land? |
Water, this is why vineyards near bodies of water (eg - Finger Lakes) are able to grow in more extreme cold climate zones. |
|
Name some factors that can affect the growth of microorganisms in wine. |
|
|
How can air affect the the growth of microorganisms in wine? |
It is essential for growth |
|
What nutrient factors are imnpactful for microorganism growth in wine? |
|
|
How can pH affect the growth of microorganisms in wine? |
The lower the pH, the less likely the growth conditions of most spoilage microorganisms (except acetobactor). Most species of lactic acid bacteria are unable to grow below pH3.2, for example. |
|
How can alcohol affect the growth of spoilage microorganisms in wine? |
Alcohol is an inhibitor at different concentrations to most MO's. Some yeast strains can tolerate up to 18% abv, while some are sensitive to 8% or even lower. |
|
How can temperature affect the growth of microorganisms in wine? |
The preferred temperature of most spoilage microorganisms is 20-35C, but they can also grow slowly at low temps down to 10C or even lower. |
|
Is yeast considered a spoilage organism? |
Yes, if the active period is after the desired sugar/alcohol ferment. Spoilage can happen in the tank or in the bottle. In both cases it causes an undesirable change. |
|
How does SO2 oaffect the growth of microorganisms in wine? |
SO2 is the main added chemical used as an antiseptic agent in must and wine. The only part of the SO2 which has protecting power is the free molecular SO2. Different organisms will have various resistance to it presence and concentration. |
|
Hoe does RS affect the growth of spoilage yeasts? |
The existance of fermentable sugars (above 0.1%) in the wine, facilitates the growth and the risk of spoilage. High sugar concentration (10-20%) in combination with alcohol make the conditions for microorganisms growth unfavorable. |
|
A few of the many factors that can go into site selection for a vineyard include: |
|
|
Simple defintion of 'cordon': |
Wood more than one year old, with rough bark. |
|
What is the main benefit of mass selection of scion wood? |
Ensures that no one clone dominates and diversity of character is maintained within a vineyard or region. |
|
Silex means? |
One of hte three soil tyopes of Sancerre's Kimmeridgean base. This is the flint |
|
Clay is...? |
The finest of the inorganic soil fractions. Has the greatest capacity for holding nutrients and water. |
|
Macroclimate |
Refers to the climate of a particular region. |
|
Climate Zone C III (a+b) |
European Climate Zone IIIb - most of Portugal and southern Spain, Corsica, Sardinia, Sicily, S. Italy, most of Greece and Crete IIIa - Parts of Greece |
|
Water sioluable vacuolar pigments |
Anthocyanins Red, Purple or Blue (odor and flavorless) |
|
What increases phenolic compounds soluability? |
Being attached to sugars |
|
Remontage |
|
|
Country with the largest grape acerage under vine? |
Spain |
|
100 liters (a hectoliter) is equivalent to how many gallons? |
26.418 US Gallons |
|
Soils: Limestone / chalk |
A soft soil made primarily from fossilized seashells calcium carbonate (lime) |
|
Feuillette |
132 liter cask used for the traditional ferment in chablis |
|
Mutage |
|
|
Who is responsible for the balanced vine theory? |
Dr Richard Smart (Australian) 1991 published book - "Sunlight into Wine: A Handbook for Winegrape Canopy Management" |
|
Vitis Vinifera is what kind of plant? |
a perennial |
|
Panicle |
a branched cluster of small flowers formed during flowering - will eventually be the grape cluster |
|
Name influences affecting vine fertility: |
|
|
What is NDVI in viticulture? |
Normalized Difference Vegetative Index
|
|
Rate of temperature change per 1000' of elevation decrease? |
+6 / 1000' |
|
Bouillie bordelaise |
Bordeaux Mixture
effective control for Downy Mildew 1st used in 1885 by Millardet - a prof at Brdx University |
|
Potential Alcohol |
The amount of alcohol that (in theory) could be produced if a wine is fermented to complete dryness. |
|
Egg Albumin |
Egg Protein used for clarification / fining |
|
Isinglass |
Fish Derived used for clrification / fining |
|
Casein |
Milk Protein used for clarification / fining |
|
Gelatine |
Beef Derived used for clarifying / fining |
|
What should a winemaker do to determine the proper amount of bentonite to add to a certain volume of wine for clarification? |
Bench Test on a sample batch too much bentonite will strip vital flavor compounds and/or other colloidal material |
|
What are the two main types of bentonite clay used in winemaking? |
as defined by the mineral in greatest concentration |
|
Name four key parameters of MLF: |
The main compositional factors that determine the success of MLF are:
Before inoculation with LAB, measure and adjust these parameters where possible |
|
Non-Reducing Extract |
is calculated by subtracting the total sugar content from the total dry extract |
|
Grape pulp contains: |
|
|
When are carbon dioxide levels highest in the atmosphere? What does this help promote? |
Morning manufacture of more sugars |
|
Mildou |
Downy Mildew (Plasmopara Viticola) |
|
Shaded canopies lead to what? |
|
|
Describe "Translocation" |
|
|
The process by which sugars and malic acid are broken down by the vine and used as energy is? |
Respiration |
|
What is "sur-maturation"? |
berries left on the vine to over-ripen |
|
Cuticle |
the waxy layer on the skin of the berry |
|
Describe "Veraison" |
|
|
What is the basic element to achieving a balanced vine? |
recognizing the relationship between the soil / root system and the total number of potential leaves it can maintain |
|
Pourriture Noble |
Botrytis cynerea "Noble Rot" |
|
Millerandage refers to what? |
Hen & Chickens refers to the appearacne of small, seedless grapes within a bunch |
|
Pandelbogen training use what kind of pruning system? |
Cane Pruning (two steeply arched canes) |
|
Scott Henry training systems use what kind of pruning? |
Cane (canes pointing up and down) can also use a spur system |
|
Mosel Single Pole training systems use what kind of pruning? |
Cane |
|
With respect to excessively low vigor, drought stress can be solved by what? |
Irrigation (where allowed) |
|
With respect to low vigor, low soil fertility can be solved by what? |
Increased fertilization |
|
"trimming" can be used for what purpose? |
|
|
What does chlorophyll in the leaves of a vine do? |
Helps produce carbohydrates during photosynthesis |
|
Macroclimate |
Climate as defined by a wine region or area eg: Bordeaux, Burgundy, Chablis |
|
Two types of sugars produced by photosynthesis? |
|
|
Grey Rot is also known as? |
Bunch Rot Botrytis cinerea (but the bad form that usually affects black grapes) |
|
Botrytis cinerea can be controlled by what? |
|
|
Noble Rot is also know as: |
Botrytis cinerea (desireable kind, usually) should be controlled until sugar levels are around 7% potential alc. |
|
Peronospera |
Downy Mildew (Plasmopara viticola) |
|
Leather berry |
Downy mildew (Plasmopara viticola) |
|
A "soil's structure" refers to...? |
The mix of various soil fractions and is a factor in determining the quality of the site. |
|
Minerals |
Naturally occuring substances containing important salts of metals. |
|
Mesoclimate |
Climate of a smaller unit of production eg: unique vineyard site |
|
Guyot systems use what kind of pruning method? |
Cane |
|
Powdery Mildew |
Oidium |
|
What happens to malic acid as the grape matures? |
|
|
V.S.P. |
Vertical Shoot Positioned trellising system |
|
Cane pruning is also known as? |
Replacement Cane Pruning |
|
T /F A slope can help reduce frost risk as the cold air drains down the hill? |
True for everything except the lower part of the hill. It displaces warmer air, causing it to rise further up the slope, moderating temperature for vineyards in the middle. |
|
Lutte Raisonee |
a form of viticulture that, although not organic, attempts to avoid unnecessary systematic use of synthetic chemicals |
|
Describe "maturity" in grapes |
refers to flavors that develop in the grape due to physiological changes and development |
|
Excessively high vigor can be controlled through what? |
|
|
In the vineyard, what is an alley? |
pathway between the vine rows |
|
Reasons for winter pruning? |
|
|
Who developed the Geneva Double Curtain? |
Nelson Shaulis |
|
What is an effect of early winter pruning? |
Earlier bud break not advised where spring frost is a risk |
|
Later winter pruning means what? |
Later bud break not advised where early autumn rain or frost is a threat |
|
P.R.D. |
Partial Rootzone Drying irrigation technique used for controlling vine vigor |
|
Why is measuring sugar levels in grapes with a refractometer a good indicator? |
Because sugars are present at a concentration at least 10 times that of other dissolved constituents. |
|
Nelson Shaulis developed what? |
The Geneva Double Curtain Trellis system |
|
Continentality |
The difference between summer and winter temps |
|
Photosynthesis |
Process by which chlorophyll in the leaves uses sunlight to convert carbon dioxide and water into sugar and oxygen |
|
Reproductive organs of the vines are contained where? |
Flowers |
|
Grape flowers are almost always what? |
Hermaphrodites |
|
Phomopsis |
a fungal disease |
|
A continental climate is characterized by what? |
Extreme temps in summer and winter |
|
Planting Density |
The number of vines per unit area |
|
pyrale, cochylis, eulia |
European moths |
|
"Invisible Energies of Nature" |
A key of Biodynamics and the aspect that really separates from organics |
|
Phytoalexin |
A natural antibiotic that plants produce when under stress |
|
Photosynthesis |
The process by which light energy is used to convert carbon dioxide to carbohydrates |
|
For the purposes of canopy management, what does a HIGH potential site need? |
Effecient canopy management to control vigor |
|
Minimum aging for Vin Santo before release? |
2 years but in practice this is usually done much longer |
|
Eutypa lata |
"Casual Agent"
|
|
A. J. Winkler |
Along with Meynard Amerine, created the Winkler Index, to classify the climate of winegrowing regions based on heat summation. System uses 5 climate regions (I-V) Developed and generally used in Ca, but is used globally, except in Europe. I = cooler, V = hotter |
|
Deficit Irrigation |
Regulated Deficit Irrigation (RDI) is primarily about restricting irrigation between fruit set and veraison to control grape vine shoot growth with the aim of improving / influencing grape quality. Forces the vine to focus on grapes rather than shoot growth. Can also be used to manage vigor. |
|
Kloeckera |
Wild Yeasts that often are the starting point for fermentation. |
|
Plasmora Viticola |
Downy Mildew Introduced to Europe, from USA, in 1878 |
|
Symptoms of Phylloxera infestation are: |
|
|
Describe: Berries |
If a flower is successfully fertilized the flower ovary walls swell with water and sugar to form the berry pulp, which attracts birds in order to dispense the seeds. |
|
What climatic threat can affect vine propogation and reproduction? |
|
|
What climate moderators can influence climate at the regional or vineyard level? |
Bodies of water (heat Sinks)
Mountains
Altitude and Elevation Wind |
|
What is the ieal diurnal shift for grape / wine growing? |
20 degrees whites need less sunshine hours than reds |
|
What are the characteristics of topography? |
Local elevation or altitude
Slope
Aspect
|
|
Name the three types of vineyard propogation |
Hybrids
Crosses
Clones
|
|
Nodosities |
Whitish or yellowish growths on roots as a result of phylloxera |
|
Pratylenchus Meloidogyne Xiphinema index |
Nematodes |
|
What do Vitis riparia and Vitis rupestris suffer from? |
Iron deficiency (Chlorosis) |
|
Vitis berlandieri is what? and resistant to what? |
American rootstock Lime rich soils |
|
What is head-grafting and what are its advantages? |
Used to change varieties of established vineyards grafting new scion to established root-stock Allows for a quicker change of plants without having to completely grub up a vineyard and replant from scratch |
|
Acidity / Minerality / pH |
Higher pH soils protect acidity in wines and thus enhance the expression of "minerality" Lower pH soils are nutrient deficient and in turn raises the pH in the finished wine, which can diminish the expression of pH |
|
Coulure |
|
|
A continental climate can be characterized by: |
A short, hot and dry growing season followed by a long, very cold winter. |
|
Why is Riesling susceptible to botrytis? |
Tight bunches of small berries |
|
Cordon de Royat |
|
|
Cordon |
Cordon systems are those where the cane is left permanently attached to the fruiting wire so that it becomes a permanent cordon. The canes coming off these cordons are often spur-pruned. |
|
The advantages of cordon systems are that:
|
They are easier to prune, and can be pre-pruned mechanically more easily
They are lower-yielding, and so may produce higher quality fruit in fertile cultivars |
|
PROBLEMS ENCOUNTERED WITH CORDON SYSTEMS
|
The loss of growing points along the cordon: this can be reduced by keeping cordons short and pruning according to charge. If this fails, the cordon will have to be replaced.
The lengthening of growing points: this can be controlled by pruning using the alternate crenel system |
|
Cuticle |
The berry skin (epidermis) is covered by a thin waxy layer called the cuticle.
This provides a waterproof coating and protection against injury. It contains fatty acids and sterols that stimulate yeast growth. |
|
What are the two main phenol molecule types?
|
|
|
Anthocyanins are ...
|
Anthocyanins are the red pigments found in the skin cells that produce the red colour in red wines.
|
|
Tannins are ....
|
Tannins are polymerised catechin molecules that produce the astringency in wines which gives the wines ‘mouth-feel’ or ‘structure’.
Roughly speaking, the smaller the tannin, the more bitter it is, but if they become too large, they stop being dissolved in wine and form a precipitate at the bottom of the bottle. |
|
Red winemaking can be broken down into 4 main steps:
|
|
|
Grapevine stems are high in these three things:
|
|
|
M.O.G. |
Material Other than Grapes - the stuff that can get in picking bins and other grape recepticles at harvest, and lead to potential contamination. |
|
Three things to limit when harvesting: |
|
|
what would be a good pre-vintage planning check-list? |
|
|
What happens with sulphur dioxide as the pH value is lowered? |
It becomes more effective |
|
What are the two types of tests used to measure titrateable acidity, and where are these test types used? |
Sulphuric acid units
|
|
What are the four stages of development of grape berries? |
|
|
A wine requiring high alcohol and increased glycerol may utilise what yeast strain?
|
S. cerevisiae var bayanus
|
|
Phenolic extraction from the skins is dependent on three factors:
|
|
|
Oenococcus oeni
|
MLF bacteria
|
|
Most fining agents are added when?
|
Most fining agents are added after the end of fermentation and after one or two rackings, when the wine is quite clear and relatively free of carbon dioxide.
|
|
DE |
Filtration Material DE is made from a sedimentary rock composed of the skeletons of diatoms (microscopic algae) that lived 60 -100million years ago. The most important deposits of Kieselguhr are in Santa Barbara, California. Fine and coarser grades can be specified. Note: DE is a health hazard, and inhalation of this material should be avoided. Always use appropriate PPE when filtering. |
|
PERLITE |
Filtration material This is produced from a vitreous rock of volcanic origin (like pumice), and looks like fragments of hollow spheres under the microscope. Perlite is coarser than most grades of DE, and is used for musts and cloudy wines. It is more abrasive to pumps and metal pipes than DE. |
|
CELLULOSE
|
Filtration material Cellulose is the basic component of all cell walls. It is prepared from pine, birch or beech wood which is powdered, chemically purified, washed and dried, and then mechanically broken down to different grades. It can be used as a powder or in pads. The cellulose used in filtration is relatively pure, but it will give a papery taste to the wine unless rinsed through with 1% citric acid first. |
|
What is most commonly used as the last filtration before bottling?
|
MEMBRANE FILTRATION
This form of filtration uses a cartridge made of cellulose esters, polysulfonate, nylon, polypropylene or glass fibre. It works mostly by screening, though there is a little depth filtration. This method is used more for microbial stabilisation than clarification proper. |
|
Advantages of fining over filtering:
|
|
|
Advantages of filtration over fining:
|
|
|
The three main instability problems in wine are linked to:
|
|
|
Due to its high levels of alcohol and acidity, the only microorganisms that can survive in wine are:
|
|
|
Sterile filtration involves what type of filter? |
A membrane filter with a 0.45 μm absolute rating is normally used in-line with the filler in order to ensure that there is no microbial contamination in off-dry wines.
|
|
What can sterile filtration do to Brettanomycese? |
Sterile filtration (0.45 microns) will ensure elimination from the wine of the yeast. |
|
Name five ways of incorporating oxygen into a fermenting, macerating, or aging vessel of wine: |
|
|
What are the two primary ways to keep a fermenting cap wet? |
Each can be done manually or auto - and can be done aerobically or anaerobically |
|
Term... When a fermenting or macerating tank is completely emptied off its skins and then the wine is added back in (often after the cap has been broken apart): |
Delestage can be thought of as a more dramatic version of the pump-over |
|
Term... Refers to the steady addition of small amounts of oxygen into a tank of wine |
Micro-oxygenation generally administered via a type of IV, which runs from an oxygen tank to a porous plate placed at the bottom of a tank |
|
How can the level of tannin in a wine impact its color? |
Viognier is high in phenolics, therefore helps to fix/stabilize the color of syrah when co-fermented |
|
What can an extanded post-fermetn maceration do to anthocyanin content in a wine? |
lower it because they get re-absorbed in the skins whole bunch or whole cluster tend to lower final anthocyanin content as well |
|
T/F Polymerized tannin chains are larger and softer (on the palate)? |
True |
|
What will help to elongate tannins and stabilize color during red wine fermentation? |
exposure to oxygen |
|
Cation
|
The fancy scientific word for nutrient absorption by vines.
Calcium ions, along with magnesium, potassium and sodium ions (all cations in the chemical parlance) can be transmitted across the rootlet cell walls when the pH and water presence are ideal. The enhanced cation exchange capacity or CEC is one of several measurements that help define optimal soils for viticulture. Higher acid (lower pH) soils provide a less favorable transfer of ions. |
|
Fungicide |
A chemical that inhibits, prevets, or stops fungal growth |
|
Bactericide |
A chemical that inhibits, prevents, or stops bactrial growth |
|
In the USA, who oversees and regulates all pesticides, including fungicides and bactericides? |
Environmental Protection Agency (EPA) |
|
What is a 'safe risk' determination as it relates to pesticide residue? |
A 'safe risk' is defined as a reasonable certainty that no harm will result from exposure to a pesticide residue from all anticipated dietary or other potential sources over a human lifetime based on reliable scientific information. |
|
IPM |
Integrated Pest Management (IPM) is an ecosystem-based strategy that focuses on long-term prevention of pests or their damage through a combination of techniques such as biological control, habitat manipulation, modification of cultural practices, and use of resistant varieties. Pesticides are used only after monitoring indicates they are needed according to established guidelines, and treatments are made with the goal of removing only the target organism. Pest control materials are selected and applied in a manner that minimizes risks to human health, beneficial and nontarget organisms, and the environment.
|
|
What is a pest?
|
Pests are organisms that damage or interfere with desirable plants in our fields and orchards, landscapes, or wildlands, or damage homes or other structures.
Pests also include organisms that impact human or animal health. Pests may transmit disease or may be just a nuisance. A pest can be a
|
|
Biological pest control
|
Biological control is the use of natural enemies—predators, parasites, pathogens, and competitors—to control pests and their damage. Invertebrates, plant pathogens, nematodes, weeds, and vertebrates have many natural enemies. |
|
Cultural pest controls
|
Cultural controls are practices that reduce pest establishment, reproduction, dispersal, and survival. For example, changing irrigation practices can reduce pest problems, since too much water can increase root disease and weeds. |
|
Mechanical and physical pest controls
|
Mechanical and physical controls kill a pest directly, block pests out, or make the environment unsuitable for it. Traps for rodents are examples of mechanical control. Physical controls include mulches for weed management, steam sterilization of the soil for disease management, or barriers such as screens to keep birds or insects out. |
|
Chemical pest control
|
Chemical control is the use of pesticides. In IPM, pesticides are used only when needed and in combination with other approaches for more effective, long-term control. Pesticides are selected and applied in a way that minimizes their possible harm to people, nontarget organisms, and the environment. With IPM you'll use the most selective pesticide that will do the job and be the safest for other organisms and for air, soil, and water quality; use pesticides in bait stations rather than sprays; or spot-spray a few weeds instead of an entire area.
|
|
IPM principles and practices are combined to create IPM programs. While each situation is different, six major components are common to all IPM programs:
|
|
|
Sulfur dioxide is added to the must before ferment to do what? |
Protect agaisnt enzymatic oxidation of polyphenolic compounds. |
|
Sulfur dioxide is added to wine during processing to do what?
|
Prevent chemical oxidation in the wine during processing and in bottle |
|
Sulfur dioxide is added to wine in general to do what?
|
to protect against many kinds of microbial spoilage agenst which are sensitive to its pressence |
|
Besides protection, in white wine what will 202 presserve and maginify? |
Fruitiness in the wine |
|
When would you add SO2 to red wine must if MLF was intended to take place? |
Not to the must, but after MLF - do not want to inhibit the MLF bacteria - wait till the first racking when the wine will need protection for settling, racking and additional / potential oxygen ingress. his would also hold for any white wines where there was an intent to use partial or full MLF (ie: Chardonnay). |
|
T/F White wine needs more SO2 additonal due to the fact that they have lkower pH levels, typically. |
False. Red wines typically run at a higher pH, and as such the ability for SO2 to protect is diminished, and as such there is a need for greater levels of total SO2 in the solution. |
|
Why is importatnt to add even higher levels of SO2 to late harvest Botrytised wines? |
because of the very high levels of aldehydes in the wines - typically 80-120ppm are added right after pressing. |
|
Mono-salt of tartaric acid |
Potassium Bitartrate to precipitate the crystals, keep the wine at -5 - 0C, for 2 weeks to cold stablilize |
|
What do yeasts Montrachet, Epernay 2 and Tokay have in common? |
Are all Saccharomyces cerevisiae strains |
|
What do yeasts Pasteur Champagne, California Champagne and Prise de Mousse have in common? |
They are all Saccharomyces cerevisiae var bayanus strains |
|
Name 3 possible yeast species used to ferment, and their relative alcohol tollerances: |
|
|
What is the total range of temperature that yeast are active in (for wine)? |
50 - 95 F / 10 - 35 C |
|
Name three reasons why fermetning reds at a lower temp can impact wine style: |
|
|
What is the most used technique used to prevent refermentation in the bottle? |
sterile filtration - to .45 microns |
|
What do lees contain? |
|
|
What are the two main changes that occur from racking? |
|
|
What is the diffeenvce between a pad filter and a membrane filter? |
membrane is a surface filter pad filter is a depth filter |
|
What would constitute a full record of chemical management items from a grape grower: |
Anything applied to the vineyard, including:
|
|
Main disadvantge of using Growing Degree Days (GDD)? |
|
|
The GDD for grapes? |
50 degrees F |
|
Acetobacter |
Acetic Acid Bacteria
|
|
Two example areas where soils allow for grapes to grow despite minimal annual rainfall: |
|
|
What are the two primary things soil does for wine? |
*in winemaking, 'drainage' means providing vines with enough water to thrive, but not so much that the roots end up water-logged and prone to rot or disease. Ability to retain H2O |