Viticulture And Vinification

Front 1

What is Budbreak
aka Weeping or Bleeding

Back 1

The start of the vines life cycle.Average temp of 50F.

Watery sap from pruned canes. Vine awakes form dormancy. Small shoots and leaves break through.

Front 2

Flowering

Back 2

Occurs 6 to 13 weeks after inital budbreak. The embryo bunches bloom into small flowers.

Front 3

Fruit Set

Back 3

Self polinating process of fertilization. This is when bunches turn into grape clusters.

Front 4

Shatter

Back 4

Usually 30% of the embryo grape cluster turns into grapes. The rest falls off.

Front 5

Verasion

Back 5

August- Grapes start to truly ripen. Sugars are moved into the leaf system. Grapes change color and acidity decreases.

Front 6

Cane ripening

Back 6

Happens in tandem with Verasion. Stems start to Lignify accumulation carbohydrates for the winter.

Front 7

Vengade

Back 7

Harvest

Front 8

Degree Days

Back 8

multiply the # of days in each month by the growing season. April 1 - Oct 31 by the mean # of degree days over 50F a month. The months totals are added together to arrive at the heat summation.

Front 9

Degree Days
Region 1
Region2
Region 3
Region 4
Region 5

Back 9

1. Less than 2500
2. 2500-3000
3. 3000-3500
4. 3500-4000
5.more than 4000

Front 10

Terrior

Back 10

Location,Topography,Soil, Climate

Front 11

Macroclimate

Mesoclimate

Back 11

Regional Climate

climate of a particular vineyard

Front 12

Canopy Management

Back 12

Pruning, leaf removal, shoot positioning,

Front 13

High Ph in soil is common in what type

Back 13

Limestone, and contributes to high acidity in wine

Front 14

Clonal Selection or Mass Selection (selection massale)

Back 14

Reinforcing positive traits. Disease resistant, hardiness, yields, aromatics, structure

Front 15

Vitis riparia

Back 15

Disease resistant American rootstock

Front 16

Cordon Trained

Head Trained

Back 16

The vine has at least one permanent cane that extends form the trunk called and arm or cordon

No permanent cordon and the trunk ends in a knob or head-require trellising

Front 17

What type of pruning for head and Cordon vines

Back 17

Head trained vines may be spur trained or cane pruned

Cordon trained vines are spur pruned

Front 18

Guyot System

Double Guyot

Back 18

Cane pruning/head training. 1860 Jules Guyot
Vertical trellis on which canes are suspended, 1 spur and 1 main 2yr cane

2 main canes extending outward from the trunk on opposite sides

Front 19

What is the simplest form of spur-pruning/head training

Back 19

Gobelet

S. Rhone and
S. Italy aka Albarello
Spain aka en Vaso
Austraila-Bush vine

Front 20

Spur pruned/ cordon trained

Back 20

Cordon de Royat

Pinot Noir and Champage

Geneva System
Lyre system-flat "U" with divided canopy

Front 21

VSP

Back 21

Vertical Shoot Positioning

Trellising system may be used with either spur or cane pruned vines

Front 22

Pergola-Italy

Enforcado-Portugal

Back 22

Tendone System-Vines trained upwards and along wooden frames. May either be spur or cane pruned

Front 23

Powdery Mildew

Back 23

OIDIUM
Uncinula Necator- fungus
Effects all green parts of the plant
inhibits ripening,reduces yields

Front 24

Downy Mildew

Back 24

PERONOSPORA-Fungal
Causes leaves to fall off and reduces the vines ability to photosynthesize. Visible oil spots in leaves

Front 25

Bordeaux Mixture

Back 25

Copper Sulfate, water, and Lime 1885

Front 26

Dead Arm

Back 26

EUTYPA DIEBACK
Carried by rain and enter plant through pruning wounds. Causes cane to die =dead arm

Front 27

Black Rot

Back 27

Native to North America
Guignardi bidwelli fungus
Can be controlled with fungicide

Front 28

Bunch Rot

Back 28

Fungus
Botytis Cinerea-Grey Rot
Breakdown of grape skin and allows yeast and bacteria in.
90% humidity to germinate

Front 29

Pierce's Disease

Back 29

Bacterial
Xylella Fastidiosa, transfered by the glassy winged sharpshooter
Dissables Chlorophyll production

Front 30

Crown Gall

Back 30

BLACK KNOT
Agrobacterium tumefaciens
Tumors develop on the Trunk which strangle the vine

Front 31

Bacterial Blight

Back 31

Xanthomonas ampelina
kills young grapevine shoots

Front 32

Leafroll Virus

Back 32

Viral Diseases

Condition caused by a complex of at least nine different viruses, may be responsible for as much as 60% of the world’s grape production losses.

reduced yields and delayed ripening

Front 33

Flavescence Dorée:

Back 33

Phytoplasma Diseases

initially delay budbreak and slow shoot growth, eventually causing bunches to fall off the vine and berries to shrivel

Front 34

Integrated Pest Management (IPM)

Back 34

sustainable approach to weed, insect, and disease problems that tolerates the targeted application of some synthetic products, but limits their use overall

Front 35

VINEA

Back 35

a voluntary group of Walla Walla Valley winegrowers who promote a holistic, socially- and environmentally-responsible methodology

Front 36

LIVE

Back 36

Low Input Viticulture and Enology

Front 37

CCSW

Back 37

California Certified Sustainable Winegrowing

Front 38

What role does SO2 play during fermentation

Back 38

Prevents oxidation and bacterial contamination and insures rapid fermentation

Front 39

Difference between Sulfides and Sulfites

Back 39

Sulfide-H2S Hydrogen Sulfide
Mercaptins and foul egg smell

Sulfites- SO2 Sulfur Dioxide

Front 40

Battonage

Back 40

Stirring of the Lees, which adds complexity and richness

Front 41

Chaptalization

Back 41

Addition of sugar to must to increase the final alcohol and glycerin content of the wine.

Front 42

Reverse Osmosis

Back 42

Separates the wine into two parts permeate-water and alcohol
and retentate-aromatic compunds lower % alc

Front 43

Acidification

Back 43

Tartaric-added prior to fermentation

Malic

Front 44

Malolactic Fermentation

Back 44

Malic-Harsh
Lactic-soft (found in yeast on grape skins)

Front 45

Diacetyl

Back 45

Compound responsible for buttery flavor

Front 46

Carbonic Maceration

Back 46

Grapes in an Anaerobic environment (CO2 blanket) have intracellular fermentation
ex. Nouveau Beaujolais

Front 47

MOG

Jacks

Back 47

Material other than grapes

Left over pieces of green stem

Front 48

Cold Soak

anthocyanis

Back 48

Pre-fermentation maceration to add color

tannin and color compounds

Front 49

Chapeau

Pipeage

Back 49

Red wine cap of grape skins and must

punch down

Front 50

Remontage

Destelage

Back 50

Maunal pumpover with fermenting wine

Post fermentation maceration

Front 51

Vin de goutte

Vin de Presse

Back 51

Free run wine

Pressed pomace=tanic corse wine

Front 52

Elevage

Soutirage

Back 52

Oak Aging

Racking

Front 53

Collage

Back 53

Fining

Front 54

Name 5 fining agents

Back 54

Bentonite (Clay)
Eggs
Gelatin
Casein (Mil Protein)
Isinglass (Sturgeon Bladder)

Front 55

Debourbage

Cold Stabilization

Back 55

Setteling of solids

Allows Tartrates in white wine to be removed

Front 56

Saignane

Blending

Back 56

Bled off juice with limited maceration time

Combine red and white
Schillerwein of Wurttemberg

Front 57

Micro oxygenation

Back 57

Microbullage

Aeration, small amounts of air allowed during fermentation and combined with Oak Chips

Front 58

What type of Oak trees are French Barrels made from

Back 58

Quercus Robur

Quercus petraea

Tight grain

Front 59

America Oak

Back 59

Quercus Alba-wider grain

Front 60

Chauffage

Cintrage

Bousinage

Back 60

warming

shaping

toasting