Wset Viticulture

Front 1

What are the common American species of Vitis?

Back 1

V. labrusca, V. riparia, V. berlandieri, and V. rupestris

Front 2

Give an example of how American grape species might be used in the production of vinifera wine.

Back 2

American grapes may be hybridized with vinifera, though this is forbidden for quality wine in the EU. They may also be used as rootstock to protect the vinifera scion from phylloxera and impart tolerance to certain types of soils (e.g. V. berlandieri tolerates alkaline soils well).

Front 3

Morio-Muskat is a cross of what two varietals?

Back 3

Sylvaner x Pinot Blanc. Both of these are neutral, while Morio-Muskat is very floral.

Front 4

Pinotage is a cross of what two varietals? Where is it important?

Back 4

Pinot Noir x Cinsault, important in South Africa

Front 5

Mueller-Thurgau is:
a hybrid, a cross, or a clone?

Back 5

A cross common in Germany

Front 6

What are the parental strains of Ruby Cabernet? What is it good for?

Back 6

Cabernet Sauvignon x Carignan. It has high yields, as well as high heat and drought tolerance.

Front 7

What are the two research universities that concentrate on wine-related studies?

Back 7

UC-Davis and Research Institute at Geisenheim in Germany.

Front 8

Explain what a clone is, especially as related to Pinot Noir.

Back 8

A clone is a strain of a species (or varietal within a species) in which all individuals are genetically identical and can only be propagated by cutting. New clones are created by genetic mutation; Pinot Noir is famous for this, and "varietals" like Pinot Blanc and Pinot Gris are really just different clones (mutations) of Pinot Noir.

Front 9

Why are native American grapes resistant to phylloxera?

Back 9

American vines form protective layers underneath the feeding area of the louse and prevent further damage/infection.

Front 10

What is Folle Blanc?

Back 10

An old variety from Cognac which is close to extinction because no suitable phylloxera-resistant rootstock can be found to match it.

Front 11

Where is phylloxera not a problem? Why?

Back 11

Phylloxera is not known in Chile, South Australia, much of Argentina, and Hungary. This could be because of geographical isolation, strict quarantine requirements, or sandy soils, which restrict the phylloxera life cycle.

Front 12

What are factors that must be taken into account when grafting a vinifera scion onto a rootstock?

Back 12

Phylloxera resistance, desired product (high/low yields, early/late ripening), and local conditions (soil, water requirements, nematode resistance/tolerance, salinity requirements).

Front 13

What is head-grafting?

Back 13

Head-grafting is when the top of a mature vine is cut off and buds or cuttings of a new variety are grafted on the top. The new fruit is produced at the next vintage (vs. three years for grafted saplings). This is common in the New World.

Front 14

What are the classic Chardonnay regions?

Back 14

Burgundy, Champagne, Australia, California, and New Zealand

Front 15

What fungal infection is Chardonnay susceptible to?

Back 15

Powdery mildew (Oidium)

Front 16

Where is Sauvignon Blanc planted widely?

Back 16

Bordeaux, the Loire, and the New World (especially New Zealand).

Front 17

What are the common American species of Vitis?

Back 17

V. labrusca, V. riparia, V. berlandieri, and V. rupestris

Front 18

Give an example of how American grape species might be used in the production of vinifera wine.

Back 18

American grapes may be hybridized with vinifera, though this is forbidden for quality wine in the EU. They may also be used as rootstock to protect the vinifera scion from phylloxera and impart tolerance to certain types of soils (e.g. V. berlandieri tolerates alkaline soils well).

Front 19

Morio-Muskat is a cross of what two varietals?

Back 19

Sylvaner x Pinot Blanc. Both of these are neutral, while Morio-Muskat is very floral.

Front 20

Pinotage is a cross of what two varietals? Where is it important?

Back 20

Pinot Noir x Cinsault, important in South Africa

Front 21

a hybrid, a cross, or a clone?"

Back 21

A cross common in Germany

Front 22

What are the parental strains of Ruby Cabernet? What is it good for?

Back 22

Cabernet Sauvignon x Carignan. It has high yields, as well as high heat and drought tolerance.

Front 23

What are the two research universities that concentrate on wine-related studies?

Back 23

UC-Davis and Research Institute at Geisenheim in Germany.

Front 24

Explain what a clone is, especially as related to Pinot Noir.

Back 24

A clone is a strain of a species (or varietal within a species) in which all individuals are genetically identical and can only be propagated by cutting. New clones are created by genetic mutation; Pinot Noir is famous for this, and "varietals" like Pinot Blanc and Pinot Gris are really just different clones (mutations) of Pinot Noir.

Front 25

Why are native American grapes resistant to phylloxera?

Back 25

American vines form protective layers underneath the feeding area of the louse and prevent further damage/infection.

Front 26

What is Folle Blanc?

Back 26

An old variety from Cognac which is close to extinction because no suitable phylloxera-resistant rootstock can be found to match it.

Front 27

Where is phylloxera not a problem? Why?

Back 27

Phylloxera is not known in Chile, South Australia, much of Argentina, and Hungary. This could be because of geographical isolation, strict quarantine requirements, or sandy soils, which restrict the phylloxera life cycle.

Front 28

What are factors that must be taken into account when grafting a vinifera scion onto a rootstock?

Back 28

Phylloxera resistance, desired product (high/low yields, early/late ripening), and local conditions (soil, water requirements, nematode resistance/tolerance, salinity requirements).

Front 29

What is head-grafting?

Back 29

Head-grafting is when the top of a mature vine is cut off and buds or cuttings of a new variety are grafted on the top. The new fruit is produced at the next vintage (vs. three years for grafted saplings). This is common in the New World.

Front 30

What are the classic Chardonnay regions?

Back 30

Burgundy, Champagne, Australia, California, and New Zealand

Front 31

What fungal infection is Chardonnay susceptible to?

Back 31

Powdery mildew (Oidium)

Front 32

Where is Sauvignon Blanc planted widely?

Back 32

Bordeaux, the Loire, and the New World (especially New Zealand).

Front 33

What does the term Fumé Blanc mean?

Back 33

Oak-aged Sauvignon Blanc

Front 34

What are the classic regions for Sauvignon Blanc?

Back 34

Sancerre, Pouilly-Fumé, and Marlborough, although good SB is also found in other parts of the Loire and New Zealand, as well as South Africa, Chile, Bordeaux, the Midi, and California.

Front 35

Describe the character of a cool climate Riesling.

Back 35

Fresh grape and apples, with high natural acidity often balanced by sugar.

Front 36

Describe the character of a warmer region Riesling.

Back 36

More citrus and peach notes than cool climate Riesling.

Front 37

What is the distinct character of some Australian Rieslings?

Back 37

Lime fruit.

Front 38

What are the classic regions for Riesling?

Back 38

Mosel, Nahe, Rheingau, and Pfalz in Germany; the Wachau in Austria; Alsace; the Clare and Eden Valleys in Australia; Marlborough and Nelson in New Zealand.

Front 39

What is another term for true Riesling?

Back 39

Rhine Riesling, Johannisberg Riesling, or Weisser Riesling.

Front 40

What are terms similar to Riesling that are actually different grape varieties?

Back 40

"Welschriesling (Austria, Hungary, and Bulgaria), aka Laski Rizling (Slovenia, Croatia, and Serbia) aka Olasz Rizling (Hungary).
Also, Hunter Valley Riesling (Semillon) and Cape Riesling (Crouchen Blanc).

Front 41

Describe the characteristics of Welschriesling.

Back 41

Easier to cultivate than Rhine Riesling, producing a delicate wine with lower acidity. It suffers from over-cropping, but when well-made it can produce crisp, refreshing, dry white wines, and sensational botrytis-affected dessert wines.

Front 42

Where does Pinot Gris produce its finest wines?

Back 42

Alsace, but this style is copied in Tasmania and parts of New Zealand and the Pacific Northwest

Front 43

Describe the non-Italian style of Pinot Gris.

Back 43

Dry, but almost oily, high in alcohol and low in acidity. Can be rich, aromatic, with exotic fruit (melon, banana, mango) and sometimes botrytis flavors.

Front 44

Can botrytis-affected dessert wine be made with Pinot Gris?

Back 44

Yes.

Front 45

What is the style of Pinot Gris/Grigio made in northeast Italy?

Back 45

Grapes are harvested early to retain acidity and avoid too much fruitiness; the resulting wine is light, fairly neutral, and fresh tasting.

Front 46

What style of Pinot Gris/Grigio is produced in most of the New World?

Back 46

The light Italian style.

Front 47

What is Pinot Gris known as in German?

Back 47

Rulaender or Grauburgunder

Front 48

What is the difficulty with growing Viognier?

Back 48

Viognier has very low yields and rapidly builds up very high sugars before fruit flavor can develop, resulting in unbalanced, high alcohol wines.

Front 49

What are the characteristic flavors of Viognier?

Back 49

Peach, pear, violet

Front 50

Is oak aging used for Viognier?

Back 50

Sometimes, but resulting contact with air can destroy fruit.

Front 51

Where do the finest Viogniers come from?

Back 51

"Tiny regions of Condrieu and Chateau Grillet in northern Rhone. These have delicate perfume, silky texture, and mineral flavors.
Good Viognier comes from south of France, Australia, and California as well.

Front 52

Is Viognier usually aged?

Back 52

Not usually - made to drink young, although a small number can age.

Front 53

What are the three most common types of Muscat?

Back 53

Muscat Blanc a Petits Grains, Muscat of Alexandria, and Muscat Ottonel

Front 54

What wines is Muscat Blanc a Petits Grains used for?

Back 54

Asti, certain Vins doux Naturels, sweet Muscats of Samos; a version is used for Rutherglen Muscats.

Front 55

Describe the characteristics of Muscat Blanc a Petits Grains.

Back 55

This gives the most complex aromas of any Muscat, with a full spectrum of aromatic notes: when unaged, it's full of grape, peach, rose, and citrus, but when oxidatively oak-aged, they become very dark in color and develop aromas of raisins, fruit cake, toffee, and coffee while retaining Muscat perfume.

Front 56

What wines is Muscat of Alexandria used for?

Back 56

Other Vins doux Naturels, Spanish Moscatels, and as a component in some medium-dry wines in California, Australia, and South Africa.

Front 57

What are the aromatic characteristics of Muscat of Alexandira?

Back 57

Muscat of Alexandria tends to be less complex than Muscat Blanc, and smells simply of grapes.

Front 58

What wines is Muscat Ottonel used for?

Back 58

Dry white wines in Alsace and Central Europe

Front 59

Is Muscat usually aged?

Back 59

No, unless it is a part of an oak-aged fortified wine.

Front 60

From what grape are the Loire wines Bonnezeaux and Quarts de Chaume produced?

Back 60

Chenin Blanc

Front 61

What are the New World regions where Chenin Blanc is grown?

Back 61

South Africa (known as Steen) and California

Front 62

What is the difficulty in producing wine from Chenin Blanc?

Back 62

Chenin Blanc ripens unevenly, and if grapes are not harvested selectively, a large portion can be unripe, resulting in leafy, vegetal flavors.

Front 63

What are the characteristics of Chenin Blanc?

Back 63

Wines tend to be high in acidity; young Chenin Blanc can be dry, with vegetal, green apples, and citrus pith flavors. Late harvest Chenin Blanc can have strong botrytis flavors with exotic fruit and intense sweetness balanced by high acidity. Most New World Chenin Blanc is simple, fruity, and slightly off-dry, although quality wine is made in both regions.

Front 64

Is Chenin Blanc aged?

Back 64

The finest Chenin Blanc ages very well, developing flavors of honey and toast.

Front 65

What is the classic region for Chenin Blanc?

Back 65

The Loire, particularly Vouvray, Savennieres, and Coteaux du Layon.

Front 66

What is the classic grape of the Medoc?

Back 66

Cabernet Sauvignon

Front 67

Why is Cabernet Sauvignon suited to cooler climates?

Back 67

It buds late, which reduces damage from spring frosts.

Front 68

Why is Cabernet Sauvignon resistant to rot and insects?

Back 68

The grapes are thick-skinned, with a high skin:pulp ratio.

Front 69

What are the characteristics of cool-climate Cabernet Sauvignon?

Back 69

Classic blackcurrant, with green pepper and cedarwood notes that become accentuated with age.

Front 70

What are the characteristics of warm-climate Cabernet Sauvignon?

Back 70

Classic Cabernet Sauvignon, with more black cherry or even black olive.

Front 71

What are the characteristic aromas of Australian Cabernet Sauvignon?

Back 71

Mint, eucalyptus, or menthol (particularly from Coonawarra)

Front 72

What are the classic regions for Cabernet Sauvignon?

Back 72

Medoc, Coonawarra, Hawkes Bay, Napa, and Colchagua.

Front 73

What are the characteristics of unblended Merlot?

Back 73

Soft, undemanding, easy-to-drink, with soft tannins.

Front 74

What is the "international" style of Merlot?

Back 74

Made from grapes harvested as late as possible to create maximum color, blackberry, and plum fruit, with soft, velvety tannins and rich, full body due to high alcohol and concentrated fruit.

Front 75

Where is the "international" style of Merlot produced?

Back 75

The New World, south of France, and some Bordeaux estates.

Front 76

What is the "Bordeaux" style of Merlot?

Back 76

Made from grapes harvested earlier to make a lighter-bodied wine with less alcohol, but more red fruit character (raspberries, strawberries) and perhaps some leafy, vegetal notes.

Front 77

What are the major regions for Shiraz/Syrah?

Back 77

Australia, northern Rhone, south of France, and increasingly in South America

Front 78

What is the most widely planted grape in Australia?

Back 78

Shiraz

Front 79

What are the characteristics of cool-climate Syrah?

Back 79

Lots of tannins, blackberry fruit with black pepper and sometimes mint.

Front 80

What are the characteristics of hot-climate Shiraz?

Back 80

More full-bodied, with soft tannins, and earthy,leathery flavors and spice notes more like licorice and anise.

Front 81

What is the most widely planted grape in Spain?

Back 81

Garnacha

Front 82

What are the important regions for Garnacha/Grenache?

Back 82

It is the main grape of Navarra, and important in Rioja, particularly Rioja Baja. Also grownin southern Rhone, the Midi, California,and South Australia (McLaren Vale)

Front 83

Is Garnacha/Grenache usually oak-aged?

Back 83

It some cases, it can benefit from oak-aging (e.g. CDP)

Front 84

What are the characteristic flavors of Grenache?

Back 84

Red fruit (strawberry and raspberry) with hints of white pepper, wihch develops into leather, tar, and toffee as wine ages. Wine can be high in alcohol and full-bodied, with soft tannins. Unless its made from old vines, the color can be pale and oxidizes easily (even young wines can be brown at the rim).

Front 85

Is Grenache thick or thin skinned?

Back 85

Grenache grapes are thin-skinned and sweet.

Front 86

Does Grenache prefer hot or mild conditions?

Back 86

It needs hot conditions to ripen fully but is very tolerant of drought.

Front 87

What is a problem with growing Pinot Noir grapes?

Back 87

Grape bunches are very tight, so they are prone to rot; with use of systemic sprays and improved canopy management this is less of a problem than it used to be.

Front 88

What are the characteristics of young Pinot Noir?

Back 88

Fruity red fruit perfume, usually with soft, light tannins and light color (because of thin skins)

Front 89

What are problems with aging Pinot Noir?

Back 89

It tends to age unpredictably and can change style with age. Vegetal and farmyard aromas that many like/dislike.

Front 90

Where are classic-style Pinot Noirs produced?

Back 90

Burgundy, Carneros and Sonoma (California), Walker Bay (South Africa), Yarra Valley (Australia), and Marlborough, Martinborough, and Central Otago (New Zealand).

Front 91

What are wines produced from Sangiovese?

Back 91

Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, as well as non-DOC Tuscan wines

Front 92

What is a "super-Tuscan"?

Back 92

Sangiovese blended with Cabernet Sauvignon

Front 93

What are the aromatic characteristics of Sangiovese?

Back 93

It is usually not as aromatic as international varieties, but high in acidity, with sour cherry flavors, sometimes with astringent tannins and earthy, dusty, tea-leaf aromas.

Front 94

What are important regions for growing Sangiovese?

Back 94

Central and southern Italy and Argentina, and recently in other countries.

Front 95

What is the leading quality red grape in Spain?

Back 95

Tempranillo

Front 96

What are other synonyms for Tempranillo?

Back 96

Ull de Llebre, Cencibel, and Tinto del Pais in Spain; Tinta Roriz and Aragonez in Portugal

Front 97

What is the more common name for Tinta Roriz?

Back 97

Tempranillo

Front 98

What is the more common name for Cencibel?

Back 98

Tempranillo

Front 99

What is a synonym for Aragonez?

Back 99

Tempranillo

Front 100

What top quality wines are made from Tempranillo?

Back 100

The best Riojas and the wines of Ribera del Duero

Front 101

What are growing characteristics of Tempranillo?

Back 101

It ripens early and grows best on chalky soil.

Front 102

What are the characteristics of wine made from Tempranillo?

Back 102

Flavors of soft leather and ripe strawberries, light tannins and color; often blended with other grapes.

Front 103

What are important regions for growing Tempranillo?

Back 103

Northern Spain, Argentina, experimental in other New World countries

Front 104

Why do cooler regions tend to have predominantly white wines?

Back 104

Red grapes need more sunshine to ripen fully.

Front 105

Approximately how much rain do grapevines need?

Back 105

About 700 mm annually, but less is okay in cooler climates.

Front 106

Why are most vineyards confined between 30-50 degrees latitude?

Back 106

Too far north, summers are too cold for grapes to ripen fully; too far south, seasons are not clearly defined enough to provide vine with clear signals for dormancy and growth

Front 107

What are the two most important aspects of climate?

Back 107

Temperature and rainfall; these depend on latitude, altitude, topography, and proximity to bodies of water

Front 108

What are the two major types of climate?

Back 108

Maritime (including Mediterranean) and Continental

Front 109

What defines a Maritime climate?

Back 109

Warm summers and mild winters resulting from close proximity to large bodies of water.

Front 110

What defines a Mediterranean climate?

Back 110

A Maritime climate where most of the rain falls in the winter, with dry summers that are perfect for viticulture.

Front 111

Where are the Mediterranean-climate growing regions?

Back 111

California, Chile, South Africa, much of south and south-west Australia, as well as Mediterranean coast.

Front 112

What defines a Continental climate?

Back 112

Extreme temperatures in winter and summer in regions in the middle of a large landmass

Front 113

What are cool water currents that have a cooling effect on landmasses?

Back 113

Alaska Current in western USA, Humboldt Current in Chile, and the Benguela Current in South Africa

Front 114

What are warm water currents that have warming effects on landmasses?

Back 114

The Gulf Stream in northern Europe

Front 115

How does being near a river affect frost damage on a vineyard?

Back 115

The movement of water encourages air currents that reduce severity of frosts in the area.

Front 116

What happens when warm air meets cold bodies of water? Why is this important for wine-making?

Back 116

When warm air meets cold water, mists are formed which facilitate the growth of noble rot and allow the production of sweet wines (e.g. Tokaji and Sauternes).

Front 117

What impact do mountains have on grape-growing?

Back 117

Mountains can act as rainshadows, are a source of cold winds, and offer altitude to allow growing in hotter latitudes. Also, there is a greater drop in temperature from day to night at altitude, which helps some varieties ripen without losing acidity or fresh fruit aromas.

Front 118

How are grape growing regions classified in Europe?

Back 118

Regions are divided into Zones, and laws regarding enrichment or de-acidification change among Zones.

Front 119

What is the coolest grape growing zone in Europe?

Back 119

Zone A, covering most of Germany, Belgium, the Netherlands, and part of the Czech Republic

Front 120

What are the laws regarding enrichment and de-acidification in Europe's coolest Zone?

Back 120

Alcohol can be enriched by 4.5% in poor years and de-acidification is allowed.

Front 121

What is the hottest grape growing zone in Europe?

Back 121

Zone C IIIb, covering most of Portugal, southern Spain, southern Italy, and parts of Greece

Front 122

What are the laws regarding enrichment and de-acidification in Europe's hottest zone?

Back 122

Producers may either enrich by up to 2% or increase tartaric acid; de-acidification is forbidden.

Front 123

How are climates classified in California?

Back 123

California uses a degree-day system, which adds the amount that the temperature exceeds 50 F for each day of the growing season. This gives a measure of usable heat for the year.

Front 124

How are climates classified in Australia?

Back 124

Climates are classified using the Mean Temperature of the Warmest Month, which is adjusted by factors such as hours of sunlight, humidity, rainfall, evaporation, and continentality (difference between mean summer and winter temperatures).

Front 125

What is a site climate?

Back 125

Site climate is the climate of an individual vineyard or part of a vineyard.

Front 126

What is a microclimate?

Back 126

The climate within a vine's canopy, which can be changed by canopy management: extra shady leaf cover can lower temperatures by a few degrees, and leaf plucking can maximize sun exposure.

Front 127

Question

Back 127

Answer

Front 128

What is the difference between a HYBRID and a CROSSING?

Back 128

A hybrid is the offspring of two different SPECIES of grape. Example: Norton (labrusca & vinifera) A crossing is the offspring of two different VARIETIES of the same species. Example: Petite Sirah(Syrah & Peloursin)

Front 129

What definitions apply to the term CLONE?

Back 129

"Clone can be a verb meaning to create an exact copy of a grape vine through cuttings. Example: Clonal Selection
Clone can be a noun describing exact genetic copies of a grape, or mutations of a grape. Example: Pinot Noir, Gris, Blanc, Meunier

Front 130

In which areas of the world is Phylloxera NOT currently a problem?

Back 130

Chile, South Australia, Most of Argentina, Hungary

Front 131

What geological feature(s) and viticultural efforts deter the spread of Phylloxera?

Back 131

Sandy or Saline Soils, Example: South Australia; Goegraphical Isolation, Example:Chile (Desert to N., Ocean to W., Andes to E., Arctic to S.), Quarentine Proceedures, Grafting

Front 132

Besides preventing destruction by Phylloxera, why might a producer choose to graft vines?

Back 132

Nematodes or other Pests; Vineyard Characteristics. Example: Grafting naturally prolific vines like Sauvignon Blanc to a low-vigor rootstock to reduce green/unripe flavors

Front 133

What is Welschriesling and name some of its synonyms in various countries

Back 133

A variety unrealted to true Riesling, producing less delicate wines with lower acidity.

Welschriesling - Austria, Hungary, Bulgaria

Laski Riesling - Slovenia, Croatia, Serbia

Olasz Rizling - Hungary

Front 134

What is Pinot Gris called in Germany?

Back 134

Rullander or Grauburgunder

Front 135

What two regions produce the world's best Viognier?

Back 135

Condrieu & Chateau Grillet in Northern Rhone

Front 136

Name three types of Muscat and their most famous wines.

Back 136

Muscat Blanc a Petits Grians - Asti, Muscat de Beaumes de Venise, Constantia, Muscats of Samos, Rutherglen Muscats
Muscat of Alexandria - Spanish Moscatel, Muscat de Rivesaltes
Muscat Ottonel - dry white wines of Alsace & Central Europe

Front 137

Chenin Blanc can be called what in South Africa?

Back 137

Steen

Front 138

From what region & subregions is Chenin Blanc most prized? In what styles are the wines produced?

Back 138

Loire, France

Touraine - Touraine (Dry. Fairly Rare), Vouvray (Dry-Sweet, Still-Sparkling)

Anjou-Saumur - Saumur (Dry-Sweet), Anjou (most recently dry) Coteaux du Layon (Sweet. Quarts de Chaume & Bonnezeaux), Savennieres (Late Harvest, Dry)

Front 139

What attribute can be a potential problem for Chenin Blanc and how is it resolved?

Back 139

Ripens Unevenly. Pickers pass through vineyards in successive "tris" harvesting optimally ripe grapes and discarding those that have started to rot.

Front 140

What is the most widely planted red grape in Spain?

Back 140

Garnacha

Front 141

What is the most widely planted grape in Australia?

Back 141

Syrah/Shiraz

Front 142

What are the Synonyms for Tempranillo?

Back 142

Spain
Ull de Llebre - Cataluna
Cencibel - Valledepenas
Tinto del Pais or Tinto Fino - Ribera del Duero

Portugal
Aragonez - Alentejo
Tinto Roriz - Douro

Front 143

In what year was the WSET founded?

Back 143

1969

Front 144

What is the top prize achievable for Diploma students of the WSET?

Back 144

Rouyer Guillet Cup

Front 145

Between what lattitudes are grapes generally grown?

Back 145

30 - 50 degrees

Front 146

What are the aspects of a Maritime Climate?

Back 146

A region close to a large body of water with warm summers and mild winters.

Front 147

What are the aspects of a Mediterranean Climate?

Back 147

A region close to a large body of water with warm summers, mild winters, and in which most of the rainfall occurs in

Winter. Example: CA, Chile, South Africa, S & SW Australia

Front 148

What are the aspects of a Continental Climate?

Back 148

An area in the center of a large landmass, with extreme temperatures in the Summer and Winter. Example: La Mancha, Mendoza

Front 149

What term does the WSET use to describe the climate of of an individual vineyard site & how does this term differ from Micro Climate?

Back 149

Site Climate refers to the conditions within a particular vineyard or a part thereof. Micro-Climate is reserved for the conditions within the vine leaf canopy.

Front 150

What weather patterns can create a Marginal Climate?

Back 150

Risk of early or late frosts, extreme temperatures, heavy rains at harvest time, heavy storms or hail during growing season Examples: Champagne (frost), Bordeaux (rain), Mendoza (hail)

Front 151

What three methods are used to prevent frost?

Back 151

Wind Machines, Smudge Pots, Aspersion Sytems

Front 152

What is Coulure?

Back 152

Floral Abortion. The term for when an unfertilized blossom is shed, therefore there is no grape.

Front 153

What is Millerandage?

Back 153

Hens & Chickens; Small seedless grapes in a bunch. The result of uneaven berryset.

Front 154

What is Chlorosis?

Back 154

A condition in which the vine produces insufficient Cholorphyll. Yeilds fall and leaves turn yellow as a result of reduced photothensythesis usually caused by excess heat, transpiration, lack of water, lack of iron in the soil, disease or a combination thereof.

Front 155

Define Transpiration

Back 155

Similar to PERSIRATION, in which water is evaporated through the leaf of the vine.

Front 156

What is the difference between Viticulture & Viniculture?

Back 156

Viticulture surrounds the sciences of grape growing & vineyard management. Viniculture surrounds the sciences of wine making & winery management.

Front 157

How long does it typically take after a vine is planted for it to produce it's first yield?

Back 157

Three years. Or "Third Leaf."

Front 158

What stops vines from developing deep root systems?

Back 158

Irrigation

Front 159

What is another word for floral abortion where a non-fertilized blossom is shed?

Back 159

coulure

Front 160

Pudding stones or galets are storage heaters for which area/region?

Back 160

Rhone

Front 161

Ferrous sulphate helps treat what kind of deficiencies in the soil?

Back 161

Mineral

Front 162

Soil structure, climate, topography, aspect, slope, regional and site climate are all related to what?

Back 162

Terroir

Front 163

The more dense the planting, the more stress on the vine, and the better the fruit."
True or False:

Back 163

TRUE

Front 164

What is the most common training system in the world?

Back 164

VSP, Vertical Shoot Positioning

Front 165

Name 3 major disease brought over the EU from America.

Back 165

Phylloxera, Oidium, Personospera

Front 166

What is the mixture comprised of copper sulfate and lime that prevents/kills downy mildew called?

Back 166

Bordeaux Mix

Front 167

There is no cure for a vine affected by Pierce's disease.
True or False:

Back 167

TRUE

Front 168

Tradition states that the main pruning should not begin before what date?

Back 168

1/22, Feast-day of the Patron Saint of Vine Growers, Saint Vincent

Front 169

Another name for permanent wood is?

Back 169

cordons

Front 170

In what season is pruning an important way of managing yield?

Back 170

Winter

Front 171

Natural reproduction w/ two varieties of the same species is called?

Back 171

Crossing

Front 172

Hunter Valley Riesling is really what varietal?

Back 172

Semillon

Front 173

The more dense the planting, the more stress on the vine, and the better the fruit.
True or False:

Back 173

TRUE

Front 174

What is the most common training system in the world?

Back 174

VSP, Vertical Shoot Positioning

Front 175

Name 3 major disease brought over the EU from America.

Back 175

Phylloxera, Oidium, Personospera

Front 176

What is the mixture comprised of copper sulfate and lime that prevents/kills downy mildew called?

Back 176

Bordeaux Mix

Front 177

There is no cure for a vine affected by Pierce's disease.
True or False:

Back 177

TRUE

Front 178

Tradition states that the main pruning should not begin before what date?

Back 178

1/22, Feast-day of the Patron Saint of Vine Growers, Saint Vincent

Front 179

Another name for permanent wood is?

Back 179

cordons

Front 180

In what season is pruning an important way of managing yield?

Back 180

Winter

Front 181

Natural reproduction w/ two varieties of the same species is called?

Back 181

Crossing

Front 182

Hunter Valley Riesling is really what varietal?

Back 182

Semillon

Front 183

What is the main difference between a maritime and a mediterranean climate?

Back 183

Most of the rainfall occurs in the winter for the Mediterranean climate.

Front 184

Phenolic ripeness involves what parts of the grape?

Back 184

skins & pips

Front 185

Approximately how many hours minimum of sun do grapes need to achieve optimal ripeness?

Back 185

1500

Front 186

Generally, what color grape--red or white--needs more sun to achieve optimal ripeness?

Back 186

Red

Front 187

On average, how many mm of rain does a vine need per year?

Back 187

700 mm

Front 188

Between which degrees latitude do the great majority of vineyards north and south of the equator?

Back 188

30 degrees to 50 degrees latitude.

Front 189

Why do the majority of vineyards lie between 30 and 50 degrees latitude?

Back 189

Tend to have the best balance of rainfall, warmth, sunshine.

Front 190

Define climate.

Back 190

Climate is what weather is expected in a typical year.

Front 191

List factors that affect climate.

Back 191

Bodies of water, topography, currents, atmospheric pressure, winds, humidity, temperature.

Front 192

What characteristics define a Maritime Climate.

Back 192

Close to body of water, warm summers, mild winters.

Front 193

What differentiates a Maritime Climate from a Mediterranean Climate?

Back 193

Most of the rainfall occurs in the winter.

Front 194

List some Mediterranean Climate growing regions.

Back 194

California, Chile, South Africa, South and Southwest Australia, the shores of the Mediterranean.

Front 195

Name 3 Cold Currents and the region they influence.

Back 195

Alaska Current: western USA; Humboldt Current: Chile; Benguela Current: South Africa

Front 196

What effect does the Gulf Stream on Western Europe?

Back 196

Warming

Front 197

What effect do rivers have on cold weather?

Back 197

Rivers keep the air moving, preventing frost.

Front 198

What happens when warm air and cold bodies of water meet?

Back 198

Mist may form, which encourages noble rot. Think Sauternes and Tokaji.

Front 199

What effect do the Vosges mountains have on Alsatian vineyards?

Back 199

Protect vineyards from excessive rainfall from the west.

Front 200

Why are some vineyards planted on mountains in hot regions?

Back 200

The elevation can be cooler than the typically hot temperature of the region.

Front 201

From coolest to warmest, name the 7 European Union Wine Growing Zones.

Back 201

Zone A, B, CIa, CIb, CII, CIIIa, CIIIb

Front 202

In Zone A of the Euro Wine Zones, what is the greatest amount of alcohol that can be added in poor vintages? What else can be done?

Back 202

Up to 4.5%. De-acidification.

Front 203

How can wines be altered in Zone CIIIb in the Euro Wine Zone in bad vintages?

Back 203

Tartaric Acid may be added.

Front 204

What is "site climate?"

Back 204

The climate specific to a vineyard, or even part of a vineyard.

Front 205

How do vineyard specialists use the phrase micro-climate?

Back 205

The climate within the vine leaf canopy.

Front 206

How can the micro-climate of a vineyard be affected by a vinegrower?

Back 206

Canopy management.

Front 207

What is the danger of a winter frost?

Back 207

May damage grafts and lead to death of the vine.

Front 208

What is the danger of a spring frost?

Back 208

May kill the buds.

Front 209

What are the 3 main forms of protection against frost?

Back 209

Smudge pots, wind machines, sprinklers.

Front 210

Name 3 types of irrigation.

Back 210

Flood irrigation, drip irrigation, sprinklers.

Front 211

What threat is rain around harvest time?

Back 211

Diluted sugars and flavors. Rot.

Front 212

What is a protective measure against hail?

Back 212

Protective netting.

Front 213

What is coulure?

Back 213

A non-fertilised flower that is shed. (Floral abortion).

Front 214

What is millerandage?

Back 214

Small, seedless grapes that form when pollination has been unsatisfactory.

Front 215

What is the primary cause of millerandage?

Back 215

Cold, rainy weather during the crucial pollination time.

Front 216

The process of stirring up the lees with a stick to increase the flavor extraction. Practiced with some lighter flavored wines such as Muscadet

Back 216

Batonnage

Front 217

The stooping up of soil around the base of the vine to protect the roots

Back 217

Buttage

Front 218

Freezing grapes to 20F then pressing them

Back 218

Cryoextraction

Front 219

Maceration of the grape skins (pomace) in the fermenting juice

Back 219

Cuvaison

Front 220

Process of letting solids settle out from must prior to racking

Back 220

Debourage

Front 221

Refers to the small area around a single area of vines or sometimes the air above

Back 221

Microclimate

Front 222

Refers to the climate or a small area such as a vineyard or hill

Back 222

Mesoclimate

Front 223

Climate of Wine District or Region

Back 223

Macroclimate

Front 224

Grapes that have been shriveled due to strong winds or dried ofter picking

Back 224

Passerilage

Front 225

Puching down the cap (pomace to drown the bacteria, keep skins fresh and assist with Cuvaison

Back 225

Pigeage

Front 226

The process of pumping the fermenting juice over the cap during cuvaison in red winemaking

Back 226

Remontage

Front 227

Another name for Racking

Back 227

Soutirage

Front 228

The transfer of wine from one container to another to separate it from its lees

Back 228

Soutirage

Front 229

Unfermented juice to sweeten wines, found in germany

Back 229

Sussreserve

Front 230

The stage in the grape cycle where grapes change color from green to red (black) Grape also softens. Beginning of ripening period.

Back 230

Veraison

Front 231

Another name for heavy wine

Back 231

Fortified Wine

Front 232

Type of fortified wine. Alcohol is added during early fermentation to kill yeast before sugar is used up.

Back 232

VDN Vin Doux Naturel

Front 233

Process that adds sugar and therefore creates higher alcohol content

Back 233

Chapitalization

Front 234

Vin de Liqueurs are also known as:

Back 234

Mistelles

Front 235

Produced my adding grape spirit to unfermented grape must

Back 235

Vin de liqueur

Front 236

White wine that does well in Calcareous, chalky or limestone soils

Back 236

Chardonnay

Front 237

Merlot does best in ____ soil

Back 237

Clay

Front 238

Cab Sav. does best in ______ soil

Back 238

Sandy Gravely Soil

Front 239

Vines grow the best between

Back 239

30-50 north and 30-50 south latitudes

Front 240

To much heat results in

Back 240

small grapes with thick skins and high potential alcohol content and low acid

Front 241

To little heat results in grapes...

Back 241

Grapes high in acid and short in sugar and flavor

Front 242

Spraying the vines with water prior to frost

Back 242

Aspersion

Front 243

Allowing vines to rest at night at cold temperatures ...

Back 243

Raises the acid content or the grapes

Front 244

Rheingau is in

Back 244

Mosel-Saar-Ruwer

Front 245

Good terroir balances

Back 245

Soil, climate and treatment

Front 246

Name three American Rootstocks

Back 246

Vitis rupestris, Vitis riparia, vitis berlandieri

Front 247

Name the 6 parts of grape pulp and therefore juice

Back 247

Water
Sugar
Malic acid
tartaric acid
cream of tartar
protien

Front 248

Grape is made up of

Back 248

Skin
Pip
Stalk
Pulp

Front 249

Grape juice produced by the pulp is also known as

Back 249

Must

Front 250

Botrytis is also known as

Back 250

Pourriture noble in France
edelfaule in Germany
Noble Rot in England

Front 251

Vinification refers to the

Back 251

Winemaker

Front 252

To increase flavor, White wine grapes are sometimes held in contact with thier skins at cool temps for 6-10 hours. Known as

Back 252

Maceration pelliculaire
Pre-fermentation maceration
Cold Soak

Front 253

The Free flow wine is known as

Back 253

Vin de Goutte

Front 254

The skins and other material are pressed and the resulting wine is high in tannin and color

Back 254

Vin de presse

Front 255

Leftover grape matter

Back 255

Marc

Front 256

Marc that is stepped in water, fermented again and distilled to produce brandy. An example would be:

Back 256

Marc de Bourgogne

Front 257

Old world Alc content after Fermentation

Back 257

12%

Front 258

Name three wines that are produced by Maceration Carbonique

Back 258

Gamay
Beaujolais Nouveau
Toraine Primeur

Front 259

Characteristics of Maceration Carbonique wine

Back 259

Pear-drop, bubble gum and or banana aroma
Fast maturing wine, low tannin

Front 260

What fermentation takes place after alcoholic fermentation

Back 260

Malolactic Fermentation

Front 261

Malolactic Fermentation...

Back 261

reduces overall acidity of wine
Produces diacetyl (buttery character)
If M.F. takes place in bottle it will make the wine slightly sparkling
More rounded character on the palate
Takes place in nearly all reds

Front 262

Other Terms for Sparkling

Back 262

Petillant
spritzig

Front 263

Most wines are put through...

Back 263

Cold stabilization and filtered

Front 264

To be listed under a single Varietal in the EU, a wine must have what percent of that grape

Back 264

85%

Front 265

To be listed under a single Varietal in the United States and new world countries, a wine must have what percent of that grape

Back 265

75%

Front 266

Characteristics of New World Style Wines

Back 266

Usually Fruit Forward or Fruit Driven Aromas and flavors and higher alc content

Front 267

Characteristics of Old World Style wines

Back 267

Less fruit driven. Showing more mineral or earthy character, greater subtlety and being more reserved

Front 268

Another name for the white Varietal Albarino

Back 268

Alvarinho

Front 269

Albarino or Alvarinho is grown extensively in

Back 269

Rias Baixas region of north-west spain

Front 270

Characteristics of Albarino grape

Back 270

light to medium straw-colored
Highly aromatic
Dry
Ripe peach, apricot and lemon zest characters
a mineral component
fresh acidity

Front 271

where Albarino is called Alvarinho

Back 271

Vinho Verde region of northern Portugal

Front 272

what grape is produced is the Vinho Verde region of northern Portugal

Back 272

Albarino which is called Alvarinho

Front 273

This varietal does particularly well in soils rich in calcium

Back 273

Chardonnay

Front 274

The classic white grape of Burgundy

Back 274

Chardonnay

Front 275

The classic white grape of Champaine

Back 275

Chardonnay

Front 276

Chablis Chardonnay is described as
Hint: what nut

Back 276

lemon
green apple
hazelnut
chalky minerality
high acidity

Front 277

Cote de Beaune Chardonnay characteristics

Back 277

Lemon
Apple pear
melon skin
chalky
Buttery butterscotch
acidic characters

Front 278

New world Chardonnay characteristics

Back 278

dry to off dry
usually displaying ripe forward-fruit characters of
-lemon/lime
-apple
-pear
-Charentais melon
-creamy butter
and high alcohol

Front 279

New world chardonnay that are matured in oak can have

Back 279

wood tannins
toastiness
vanilla
cinnamon
clove
coconut
combustion of the above

Front 280

Chenin blanc is grown extensively in what regions

Back 280

Middle loire regions of Anjou and Touraine

Front 281

Name wines that are produced by Chenin Blanc

Back 281

Vouvray
Saumur
Coteaux-du-Layon
Savennieres

Front 282

Characteristics of Savennieres

Back 282

Still
Dry to medium
Chenin Blanc

Front 283

Characteristics of Vouvray and Saumur

Back 283

dry, medium or sweet
Still or Sparkling
medium alcohol
Chenin Blanc
Middle Loire regions of Anjou and Touraine

Front 284

Coteaux-du-layon wines are

Back 284

medium-sweet to sweet
Affected by botrytis is good years
higher in alcohol

Front 285

the Loire Chenin Blance of Touraine and Anjou characteristics

Back 285

Medium high to high acidity
lemon citrus
baked apple
honey fruit
mineral wet wool character

Front 286

South African and U.S. Chenin Blanc is different than Loire in which two ways

Back 286

more tropical and ripe fruit
less wet wool character

Front 287

Folle Blanche is used to produce

Back 287

Cognac
Armagnac under the name Picpoul
Gros Plant in the Muscadet region

Front 288

Folle Blanche characteristics

Back 288

"Thin, dry, highly acidic WHITE WINE

Front 289

Cognac and Armagnac is produced from this white grape

Back 289

Folle Blanche

Front 290

Gruner Veltliner is the most widely grown grape in

Back 290

Australia

Front 291

Gruner Veltliner grapes are

Back 291

dry
lemon
sometimes exotic fruit
green bean
white pepper
raddish flavor
strong mineral flavor

Front 292

dry
lemon
sometimes exotic fruit
green bean
white pepper
raddish flavor
strong mineral flavor

Back 292

Gruner Veltliner

Front 293

Gewurtzaminer wines are usually

Back 293

dry to medium
low to medium acidity
spicy
floral
highly aromatic
full or fruit
decidedly perfume bouquet

Front 294

Gewurtzaminer is grown in

Back 294

Alsace
Australia
Chile
Germany
Italy
New Zealand
USA

Front 295

dry to medium
low to medium acidity
spicy
floral
highly aromatic
full or fruit
decidedly perfume bouquet

Back 295

Gewurtzaminer

Front 296

Grenache Blanc originated in

Back 296

Spain

Front 297

although originated is spain, this grape is more widely grown in Southern Rhone and South France

Back 297

Grenache Blanc

Front 298

although originated is spain, Grenache Blanc this grape is more widely grown in

Back 298

Southern Rhone and South France

Front 299

Grenach Blanc characteristics

Back 299

"Crisp acidity excellent for blending in warm to hot wine producing regions

Front 300

Marsanne is grown in

Back 300

Major grape in Rhone
also south of france
Cali
Australia

Front 301

Marsanne Characteristics

Back 301

Strong-colored
Low in acid
Full-bodied dry white wines often showing a light marzipan character
Usually blended with other varietals

Front 302

Strong-colored
Low in acid
Full-bodied dry white eines often showing a light marzipan character
Usually blended with other varietals

Back 302

Marsanne Characteristics

Front 303

Muller-Thurgau is grown extensively in

Back 303

Germany
Austria
England
to a lesser degree, New Zealand

Front 304

Reputed to be a cross between two riesling clones:

Back 304

Muller-Thurgau

Front 305

As compared to Riesling, Muller-Thurgau

Back 305

Ripens Earlier (good) but has much less class

Front 306

Muller-Thurgau characteristics

Back 306

medium acidity
floral blossomy bouquet
light raisin/muscat flavor

Front 307

medium acidity
floral blossomy boquet
light raisin/muscat flavor

Back 307

Muller-Thurgau characteristics

Front 308

Another name for Muscadet

Back 308

Melon de Bourgogne

Front 309

Muscadet is produced in what area

Back 309

Loire Valley

Front 310

Muscadet characteristics

Back 310

dry
high-acid
light wines
lemon, grapefruit and strong mineral characters

Front 311

dry
high-acid
light wines
lemon, grapefruit and strong mineral characters

Back 311

Muscadet characteristics

Front 312

name the three main varieties of muscat

Back 312

Mascat Blanc a Petits Grains
Muscat d'Alexandrie
Muscat Ottonel

Front 313

Muscats of Alsace and Australia are dry off dry or sweet

Back 313

Dry

Front 314

Muscats of southern france and greece sometimes produce

Back 314

Sweet liqueurs and VDN wines

Front 315

Pinot Blanc best known as a varietal from what region

Back 315

Alsace

Front 316

Pinot Blanc best known as a varietal from Alsace but is also grown in

Back 316

Austria
Italy (Pino Bianco)
Germany (Weissburgunder)
Eastern Europe
Cali
Canada

Front 317

Pinot Blanc is generally...dry off dry sweet
alc content sim to...

Back 317

Dry
Good Level of Alcohol
Lighter but with similar characteristics to unoaked chardonnay

Front 318

Often confused for Chardonnay

Back 318

Pinot Blanc

Front 319

Pinot Gris is closely related to

Back 319

Pinot Noir

Front 320

This white grape varietal has a pinkish, light purple skin

Back 320

Pinot Gris

Front 321

These two grapes are best known as an Alsace Grape

Back 321

Pinot Blanc
Pinot Gris
(Both classified as a noble varietal)

Front 322

Also known as Rulander and grauerburgunder

Back 322

Pinot Gris

Front 323

Pinot Gris is also known as...

Back 323

Pinot Grigio

Front 324

Pinot Gris/Pinot Grigio characteristics

Back 324

dry with floral notes
white peach and light apricot flavor
strong spicy character (particularly in Alsace)

Front 325

dry with floral notes
white peach and light apricot flavor
strong spicy character (particularly in Alsace)

Back 325

Pinot Gris/Pinot Grigio characteristics

Front 326

Malvasia and Malvoisie are synonyms for _____ producing sweeter wines

Back 326

Pinot Gris

Front 327

What are nematodes?

Back 327

very small or microscopic wormlike parasites who feed on the roots of vines and gradually destroy the plant

Front 328

Name a problem of using only degree days to determine the growing season for grapes

Back 328

it does not consider the effects of wind on growing

Front 329

How are degree days calculated?

Back 329

The sum of the average daily temperature above 50 deg F (20 deg C) E.G. if each day in a month had temperature of 75 deg. F then that would represent 30 days X 25 degrees or 750 degree days

Front 330

Degree days are classified into how many zones? Which zone is the coolest/hottest?

Back 330

Five zones. Zone 1 is coldest (<2500 d-d), Zone 5 the hottest (>4000 d-d)

Front 331

What are the best degree-day zones for grape/wine production?

Back 331

Zones 2 and 3

Front 332

What degree-day zone is too warm for grape production?

Back 332

Zone 5

Front 333

What is the effects of sunshine on grapes?

Back 333

sunshine produces phenolic ripening. Polyphenols are those chemicals within grapes that result in specific flavors and tannins. Phenolic ripening is temperature dependent. So even after photosynthesis turns off for the night, phenolic ripening continues on as long as the ambient temperature remains above 50°.

Front 334

What is the effect of wind on grapes?

Back 334

wind drys the grapes making them less susceptible to molds and fungi and it blows away insect pests

Front 335

What is the ideal temperature for vine growth?

Back 335

73-77 deg F (23-25 deg C) is optimum

Front 336

What are the effects of rain on grapes?

Back 336

rain swells the grapes and dilutes the sugars and flavorings making a lower alcohol and less fruity wine

Front 337

What type of soil is best for grape growing?

Back 337

well drained overall, more basic (limestone) than acidic

Front 338

In terms of topography, what can influence mesoclimates?

Back 338

bodies of water, mountains, contours

Front 339

What does altitude help to do?

Back 339

preserve acidity

Front 340

What problem tends to affect sloping sites?

Back 340

soil erosion

Front 341

What is terroir?

Back 341

Natural influences that affect the plants grown there such as slope, aspect (direction facing), regional climate and site climate

Front 342

At what year does a vine start to produce grapes?

Back 342

after about 3 years of age

Front 343

When does a vines yield begin to decline?

Back 343

between 30-50 years many vines need to be removed, but there can be improved fruit quality even though yield is reduced

Front 344

How is phylloxera combated or corrected?

Back 344

by grafting vitus vinifera scions onto American phylloxera resistant rootstock such as vitus lambrusca, vitus reparia

Front 345

What are the two types of grafting? Which is most common?

Back 345

grafting can take place in the field or on the bench, bench grafting is the most common

Front 346

Name some types of grafting

Back 346

saw cut, omega (think shoulder joint), whip and tongue, centre "v", bud graft "Mayorquine", bud graft "Cadillac"

Front 347

Who was the father of canopy mgmt?

Back 347

Richard "Dick" Smart

Front 348

What is the main difference between cane and spur pruning, which is harder?

Back 348

cane pruning is harder because of the length (up to 15 buds)and the need to make sure it runs along the trellis whereas spurs are just 2 or 3 buds long and come off the cane with no need for extra support

Front 349

What negative factor does irrigation do?

Back 349

raises salt levels

Front 350

What is aspersion?

Back 350

spraying leaves to combat frost. The water freezes over the stem and buds protecting them from damage

Front 351

What is the most common type of irrigation

Back 351

Drip irrigation - it conserves water but sometimes can increase nematode infestation

Front 352

As sugars ripen, what decreases?

Back 352

Acidity.

Front 353

When is the best time to harvest?

Back 353

When Brix and Acidity cross or at about 19-26 deg Brix

Front 354

Ways to protect from frost

Back 354

Spraying water which turns to ice (aspersion), burning fuel pots, high trellissing in cool areas, wind machines, helicopters.

Front 355

2 tons/acre = ? hl/ha

Back 355

35 hl/ha

Front 356

Name two types of harvesting:

Back 356

hand or machine harvesting

Front 357

What are the costs and benefits of hand vs mechanical harvesting

Back 357

hand harvesting - higher expense, longer time to harvest but can select the better grapes to pick

Front 358

What is Phyloxera?

Back 358

a louse that feeds on vine roots, injecting a poison into the vine's vascular system.

Front 359

What is Pierce's disease and what is its treatment?

Back 359

Pierce's diease is a bacterial infection, spread by small insects called the glassy winged sharpshooter. The bacteria multiplies in the vines vascular system starving it. Vines will die within 5 years. There is no treatment.

Front 360

What is Botrytis Cinerea also known as and how is it treated?

Back 360

grey rot or noble rot - as grey rot the immature berries are attacked and it lowers yield as well as macereates the skins to produce off taste and loss of color. As noble rot it shrivels ripe grapes and microscopic filaments let water escape, concentrating flavor. It is treated with dusting or spraying sulfur.

Front 361

What is Bouley Bordolaise?

Back 361

Bordeaux mixture of copper sulfate, lime sulfur, and water

Front 362

What is Oidium?

Back 362

Oidium is powdery mildew. It attacks leaves so they do not develop and berries so they eventually split. It is treated with sulfur, Bordeaux mixture.

Front 363

Name some weather related problems

Back 363

frost, drought, hail, coulure

Front 364

What's millerandage?

Back 364

abnormal fruit set typically caused by poor weather at flowering

Front 365

What is selection massale?

Back 365

field selection of cuttings

Front 366

How can land selection for growing grapes protect against frost?

Back 366

Use southeast slopes, plant on mid slopes, select sites with dark soil

Front 367

What is Chlorosis and what are the causes of it for a grape vine?

Back 367

Chlorosis is a "yellowing" of the usually green leaves of a plant. It can be caused by excessive heat, drought, excessive fluid loss (transpiration) due to heat, wind, low humidity, or a lack of sufficient amounts of iron in the soil.

Front 368

What are the different scales used to measure "must weight", i.e., the juice density which determines alcohol content

Back 368

Brix/Balling (California and Australia)
Baume (France)
Oechsle (Germany)
KMW (Austria)

Front 369

What is colure?

Back 369

Colure is the French word for the result of a metabolic and weather condition that causes the failure of the grapes to develop after flowering. In English the word shatter is used.

Front 370

For fertile soils, what type of vineyard trellising system is recommended?

Back 370

Ruakura twin two tier, U-lyre sytem and Geneva double curtain system. Low density of vines is also recommended.

Front 371

What are some advantages and disadvantages of untrellised vines (bush, free standing)?

Back 371

Advantages - foliage offers bunch shade in very hot (Mediterranean) climates. Lost cost and maintenence.
Disadvantages - low yield (low density), disease prone, manual harvesting.

Front 372

What is the main advantage of vertical shoot positioning trellising systems?

Back 372

Vertical shoot positioning (VSP) trelllises lessen risks of fungal diseases and are easier to spray and prune.

Front 373

What are some of the disadvantages of the overhead Pergola/tendone trellis system?

Back 373

While used mostly for table grapes the high trellises are expensive and disease prone to due high shading.

Front 374

What are advantages and disadvantages of the two wire vertical trellising system?

Back 374

Advantages - simple, suitable for mechanical pruing and harvesting
Disadvantages - more wires required in high potential sites.

Front 375

Why would you plant low densities on a high vigor (very fertile) site.

Back 375

Low density of vines increases the number of fruiting buds per vine to spread the nutrients and carbohydrates further to decrease vigor.

Front 376

How many buds are typically left on the vine at pruning?

Back 376

6-15 buds per meter

Front 377

What are the main symptoms of powdery mildew (oidium) and how is it best controlled?

Back 377

Young leaves curl and develop dull gray cobweb patches that can be wiped off. Eventually black patches appear. Controlled by sufur sprays and canopy management to prevent leaf bunching.

Front 378

What are the main symptoms of downy mildew (plasmopara viticola) and how is it best controlled?

Back 378

Yellow oil spots on leaf surface with white downy patches on underside. Spots spread and go brown with leaf falloff. Bordeaux mixture (copper sulfate and hydrated lime).

Front 379

What are the main symptoms of grey rot (botrytis cinerea) and how is it best controlled?

Back 379

Leaves develop stains 2-3 cm with grey felting on underside and sometimes topside. Control is difficult with rotation of commercial botrytis fungicides being the best approach.

Front 380

What are the main symptoms of mite infestations of grapevines and how are they best controlled?

Back 380

Insects on underside of leaves visable by tapping leaves over a white sheet of paper. Bleached out and stippling areas on leaves. Sevin controls.

Front 381

What are the main symptoms of eutypa dieback and how is it best controlled?

Back 381

Stunted shoots with small yellow cupped leaves. Controlled by covering pruning wounds with a fungicide paste.

Front 382

What are the main symptoms of phylloxera and how is it best controlled?

Back 382

Vines die of drought in patches that increase in size year by year. Roots are covered with oval yellow-brown dot sized insects surrounded by yellow eggs. Only control is to plant grafted resistant rootstocks.

Front 383

What are the main symptoms of phomopsis and how is it best controlled?

Back 383

During winter pruning white canes break off easily. Spring leaves darkly spot after rainfall and become stunted and distorted. Control by fungicidal sprays in winter and at germination in spring.

Front 384

What are the main symptoms of Pierce's disease and how is it best controlled?

Back 384

"Midsummer leaves discolor and die within two weeks.

Front 385

What are symptoms of fanleaf virus and how is it best controlled?

Back 385

Shoots malformed with double nodes, leaves look like fans, distorted and become yellow along veins. Grape bunches shotty and 80% fruit reduced. No cure once established.

Front 386

What are symptoms of leafroll virus and how is it best controlled?

Back 386

In fall, grape leaves become red (black grapes) or yellow (white grapes) with downward rolled edges. No cure once established.

Front 387

What type of damage do birds cause in the vineyard and how can they be controlled?

Back 387

Birds peck (damage) grapes or pluck full grapes which results in secondary fungal and bacterial infections. Control is noisemakers but not very effective.

Front 388

What are symptoms of grape moths and how are they best controlled?

Back 388

Larvae beging feeding on grape bunches in late summer causing the berries to web together. Natural enemies such as spiders, wasps and shield bug can be introduced.

Front 389

In what part of the grape, skins, pulp, juice or seeds (pips) are the most polyphenols found?

Back 389

Seeds (pips) - 60% mainly proanthocyanidins.
Skins - 30% mainly anthocyanins, resveratrol

Front 390

What are the characteristics that "vinifera amurensis" contributes as a pure or hybridized rootstock?

Back 390

Some phylloxera and nematode resistance.
Susceptible to early frost damage.

Front 391

What are the characteristics that "vinifera berlanderi" contributes as a pure or hybridized rootstock?

Back 391

Some phylloxera and nematode resistance.
Resistant to lime (no chlorosis) in soils. Cuttings do not root well.

Front 392

What are the characteristics that "vinifera riparia" contributes as a pure or hybridized rootstock?

Back 392

Some phylloxera and nematode resistance.
Develops chlorosis in chalky soils. Good for surface soils.
More tolerant of damp conditions. Low vigor.

Front 393

What are the characteristics that vinifera "rupestris"contributes as a pure or hybridized rootstock?

Back 393

Some phylloxera and nematode resistance. Develops chlorosis in chalky soils. More tolerant of drought conditions. High vigor. Good for deep soils.

Front 394

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Chardonnay grape?

Back 394

Chardonnay is prone to grey rot.

Front 395

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Pinot Gris. Pinot Grigio grape?

Back 395

Too many uninteresting, dilute neutral examples.

Front 396

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Pinot Blanc grape?

Back 396

Commercial sales are in the shadow of Chardonnay and Pinot Gris.

Front 397

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Riesling grape?

Back 397

Thin skinned thus subjext to bee damage.
Still underappreciated by most wine consumers.

Front 398

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Gewurztraminer grape?

Back 398

Difficult to achieve flavor ripeness at moderate alcohol levels.
Low yields.

Front 399

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Muscat Blanc/Ottonel grape?

Back 399

Prone to mildew fungal diseases.
Attracts hungry insects.
Unless oxidatively aged, wines fade quickly.

Front 400

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Chenin Blanc grape?

Back 400

Ripens unevenly resulting in harvesting problems.
Underappreciated and unfashionable.

Front 401

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Sauvignon Blanc grape?

Back 401

Can be one dimensionable.
Can tend to excessive yields.
Susceptible to black rot and powdery mildew.

Front 402

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Semillon grape?

Back 402

Underappreciated and unfashionable.
Can lack aromas and acidity in some conditions.

Front 403

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Viognier grape?

Back 403

Delicate flavors are easily "burnt off" during ripening. Wines from overripe grapes can be too alcoholic and bitter.
The best, old, clones give irregular, low yields.

Front 404

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Pinot Noir grape?

Back 404

Low yields.
Prone to rot.
Hard to grow and vinify well.

Front 405

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Cabernet Sauvignon grape?

Back 405

Ripens late and can be difficult to ripen fully.
Low yields despite high vigor.

Front 406

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Cabernet Franc grape?

Back 406

In the shadow of Cabernet Sauvignon.

Front 407

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Merlot grape?

Back 407

Can be bland and lacking in structure.
Early budding so prone to spring frosts.
Prone to coulure (failure of grapes to develop after flowering.

Front 408

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Syrah/Shiraz grape?

Back 408

Prone to develop reductive flavors (mercaptan)

Front 409

For what grapes to grow in a vineyard, what are some of the negatives in choosing the Zinfandel/Primitivo grape?

Back 409

Uneven ripening.
Tendency to excessive alcohol.

Front 410

What are the essential ingredients for photosynthesis and what does it produce?

Back 410

Sunlight for energy (ADP-ATP)
Water
Carbondioxide
Output is sugar or organic compounds and oxygen

Front 411

What process determines the maximum number of grape bunches per shoot?

Back 411

Flowering in the current year initiates floral initiation in dormant buds which will set fruit the following year.

Front 412

In terms of yield, what are the 3 most important stages in the growth cycle of a grapevine?

Back 412

Budburst
Flowering
Floral initiation

Front 413

When preparing a vineyard site, why should trees be uprooted rather than just cut off at the base?

Back 413

Because tree roots harbor fungal diseases.

Front 414

What is triage?

Back 414

sorting of fruit into different quality levels

Front 415

At what low temperature will grape vines die off from frost?

Back 415

In genral, grapevines will not survive temperatures lower than -25 deg C (-13 deg F)

Front 416

Give a brief vineyard calendar of activities for October thru February (northern hemisphere)

Back 416

Oct - cellar work, clear land for new plants. Nov/Dec plow between rows, prune this years cane, mound earth around base of vine. Jan-Feb prune vines.

Front 417

Give a vineyard calendar of activities for the months of March - June (northern hemisphere)

Back 417

March - fertilize vines, graft new vines. April remove earth mounded at vine base, tie this years cane to trellis, spread herbicide, plant new plants. May spray against insects, remove suckers.

Front 418

Give a vineyard calendar of activities for the months of June - September (northern hemisphere)

Back 418

June positioning of shoots and spraying continues. July tips of vines removed, green harvest to restrict yield, spraying continues. August spraying discontinued, prepare for vinification. Sept test for ripeness, clean winery equipment, harvest.

Front 419

Describe "Leaf Roll"

Back 419

Viral Disease,Gold and Red Leaves,Downward rolling of the leaf blade,Requires vine removal

Front 420

Define "photosynthesis"

Back 420

a process by which chlorophyll in the leaves uses sunlight to convert carbon dioxide and water into sugar and oxygen.

Front 421

What are the three major soil nutrients required by grapevines?

Back 421

(N) - nitrogen,(P) - phosphorous,(K) - potassium

Front 422

grapevine

Back 422

thrives between 30 and 50 degrees N lattude and 30 and 40 degrees S latitude
grown on all continents except Antartica
covers more than 20 million acres
produces 60 million tons of fruit, 80% goes to wine

Front 423

3 major elements

Back 423

1. nitrogen
2. phosphorous
3. potassium

Front 424

6 minor elements

Back 424

1. magnesium
2. manganese
3. iron
4. zinc
5. copper
6. boron

Front 425

what plant genus are grape vines a part of?
what subcategory is used for wine?

Back 425

vitis
vitis vinifera

Front 426

variety

Back 426

a subspecies of grape

Front 427

clone

Back 427

vines descended from a single plant by cuttings (asexual reproduction)
in theory, each is the exact copy of the original plant

Front 428

mutation

Back 428

a vine that has developed different characteristics through imperfect reproduction of cells as it grows
natural, slow process
pinot blanc and pinot gris are mutations of pinot noir

Front 429

cross or crossing

Back 429

the offspring of sexual reproduction of different subspecies within the same species
cabernet sauvignon is a cross between cabernet franc and sauvignon blanc

Front 430

hybrid

Back 430

the offspring of sexual reproduction between 2 different species
hybrid of vitis vinifera and vitis labrusca

Front 431

annual growth cycle of the vine

Back 431

1. bud break
2. flowering
3. berry set
4. verasion
5. harvest

Front 432

bud break

Back 432

requires an average temp of 50 degrees F
initially shoot growth draws upon carbohydrate reserves stored in the vine itself so growth is slow
after 4 weeks with leaves producing photosynthetically shoots will grow a little more than an inch a day

Front 433

flowering

Back 433

takes place 40-60 days after budbreak
grapevine is self pollinating so birds and bees aren't necessary for pollen to connect with pistil and create grape berry
warm, dry weather is ideal for flowering, other weather at this stage will inhibit growth

Front 434

berry set

Back 434

the result of fertilization and marks the transition from flower to berry
grape berries are initially hard and green
high in acid, low in sugar and are but 1/2 their final size

Front 435

verasion

Back 435

occurs 40 to 50 days after berry set
is the point at which the red grape varieties begin to change color and soften as sugars are translocated from leaf to fruit

Front 436

harvest

Back 436

takes place when grapes are ripe and mature
ripeness refers to the flavors that develop in the grape due to physiological changes such as an increase in juice pH and an increase in potassium level, a softening of the grape tannins, and the lignification of the seeds inside the grape berries time period from bud break to harvest is normally 140-160 days, but can be as short as 110 days or as long as 200 days

Front 437

when is pruning usually done?

Back 437

during winter dormancy

Front 438

what does first frost of season cause?

Back 438

leaf fall and the vine enters dormancy

Front 439

photosynthesis

Back 439

a process by which chlorophyll in the leaves use sunlight to convert carbon monoxide and water into sugar and oxygen
slowed at temps less than 50 F or greater than 95 F

Front 440

sugars

Back 440

are the basic building blocks of most materials found in the vine
dependent on sunlight and temp
ideal sugar production takes place between 68 and 86 F

Front 441

transpiration

Back 441

"a process by which water evaporates through stomata (openings on the underside of the grape leaf)

Front 442

vine canopy

Back 442

the above ground portion of the vine formed by the trunk and its system of leaves, fruit, shoots and canes

Front 443

microclimate

Back 443

the environment within and directly surrounding the canopy

Front 444

mesoclimate

Back 444

refers to the environment of a particular vineyard

Front 445

macroclimate

Back 445

refers to the clmate of a particular region

Front 446

canopy management techniques

Back 446

1. winter pruning
2. shoot thinning
3. summer hedging
4. shoot devigoration
5. shoot positioning
6. leaf removal
7. trellis management

Front 447

winter pruning

Back 447

removes the portions of the previous seasons growth so that the vine maintains a desired shape and size

Front 448

shoot thinning

Back 448

the removal of unwanted shoot growth during the spring

Front 449

summer hedging

Back 449

removal of the canes growing tips in order to partition carbohydrates
if carbs are going into leaf production, they aren't being used to make/ripen grapes

Front 450

shoot devigoration

Back 450

natural slowing of shoot elongation
usually happens as the vine starts to moderately water stress

Front 451

shoot positioning

Back 451

refers to arranging the shoots so that the microclimate has good sunlight penetration and good air circulation to all the leaves

Front 452

leaf removal

Back 452

systematic removal of leaves in the fruit zone so that sunlight strikes clusters ensuring optimal pigment and flavor development

Front 453

trellis management

Back 453

a superstructure to support the vines vegetation growth and enable it to be positioned in space for optimal sunlight

Front 454

characteristics almost always associated with good wine

Back 454

1. shoot length between 3 and 4 feet long before it stops on its own without hegding
2. shoot density is sparse enough that most if not all of the leaves would be in the sun at some point during the day
3. shoot length is smaller in width than the width of your little finger
4. there are few if any laterals on the shoot
5. because of the sparse shoot density, the fruit should not see sun for a good % of the day
6. because the shoot length stopped on its own, the berry size should be small for that variety

Front 455

where do balanced vines occur most frequently?

Back 455

occur most frequently where soils are poor and water drainage is good because historically fertile sites were reserved for crops
on fertile sites, the vines need to produce more leaves in order to balance the water and nutrients coming from the roots

Front 462

leaf roll

Back 462

viral disease
can be responsible for the gold and red wine leaves in the autumn
the color display and a downward rolling of the leaf blade announces delayed crop ripening and reduced yields
only known remedy is vine removal
disease is spread by propogating infected vines
caused by mealy bugs

Front 463

fan leaf

Back 463

viral disease
responsible for unusual growth patterns in the vine like short internodes, abnormal branching, malformed leaves, small clusters, poor fruit set, seedless berries
has truncated lifespan
usually spread by nematode soil pest Xiphinema index
also spread by infecting vines

Front 464

Esca

Back 464

viral disease
responsible for unusual growth patterns in the vine like short internodes, abnormal branching, malformed leaves, small clusters, poor fruit set, seedless berries
has truncated lifespan
usually spread by nematode soil pest Xiphinema index
also spread by infecting vines

Front 465

Eutypa dieback

Back 465

fungal disease
(dead arm)
common fungal infection caused by Eytypa lata
occurs more frequently in Mediterranean climates
no grapevine is immune
believed to enter vine from pruning wound
releases a toxin that stuns the shoots and cups the leaves killing infected cane
applying a fungicide to pruning wounds is an effective way to prevent fungal spores from entering the vines

Front 466

Powdery Mildew

Back 466

fungal disease
also known as odium
fungal disease native to North America
does not affect Native American varieties, but can devastate a vitis vinifera
attacks the entire vine with white cobweb like filament
if infection takes place before flowering, yields are reduced
if clusters are infected they will not reach full size of achieve maximum pigment development, fruit will have undesirable flowers
fungus can survive over winter ont he vine so it is tough to eradicate
thrives in warm, dry conditions within a shaded canopy, sunlight inhibits germination of the spores
sulfur spray is most effective in elimination

Front 467

Downy Mildew

Back 467

fungal disease
also known as peronospera
native to North American, but North American vines are resistant
vitis vinifera is highly susceptible
attacks the green portions of the plants and thrives in warm humid weather
in beginning stage, a vine leaf looks as if it has oil spots as spores germinate on its underside and spread outward with white cottony filaments
severe infection will cause a vine to lose its leaves, delays ripening
copper sprays (copper sulfate) are effective in curtailing spread and outbreak

Front 468

Botrytis

Back 468

fungal infection
fungus that causes grape clusters to rot
called bunch rot when it spoils the cluster for dry wine production
called noble rot when sweet wine was intended
spreads and germinates when humidity is at least 90% and the weather is warm (59-68 F)
will spread rapidly through clusters, especially if berries are closely packed
if moist, warm weather that germinates mold spores turns warmer and drier, the mold will alter the white grape's composition positively to yield the famous honeyed nectar for sweet wine production
but if weather remains moist, the noble rot turns into bunch rot and ruins crop
will negatively affect red skinned grapes by damaging pigments

Front 469

Black Rot

Back 469

fungal disease
a fungal disease native to northeastern N. A. that attacks the vine in mild, wet weather
originates as a black spot on the shoot, leaves, or berries and spreads along the vine tissues
responsible for crop loss but can be controlled b fungicides

Front 470

Pierce's Disease

Back 470

bacteriological contamination of the host vine resulting in premature leaf fall
first, large dead areas appear ont he leaves and expand until the entire leaf falls from the vine
spread by several types of sharpshooters or leafhoppers
disease pressure is highest in southern US, but has expanded to other areas where topography favors an environment suitable for leafhoppers such as near streams or wetlands with marsh grasses

Front 471

Crown Gall

Back 471

bacteriological disease
causes large tumors or growths on the trunk of the vine
tumors girdle the vine, strangling the portions above it so the vine whithers and dies
bacterium is not transmitted to the vine, but lies latent within it until a winter freeze or a cold damage initiate gall development

Front 472

mealy bugs

Back 472

spread leaf roll virus

Front 473

nematodes

Back 473

spread fan leaf virus

Front 474

sharpshooters

Back 474

spread Pierce's Disease

Front 475

phylloxera

Back 475

native to eastern US, transported to Europe in late 1800s on the roots fo young vines and devestated Old Worls vineyards
causes most damage to vine in its root-feeding phase, when feeding it injects saliva that casuses the development of galls
feeding wounds also allow bacteria and fungi to invade the vine and rot the root, death follows
most Native American vines are resistant
French-American hybrids were quickly developed to try to salvage the European wine industry, this didn't work out
noble European grape varieties could be grafted onto disease resistant American rootstock

Front 476

organic viticulture

Back 476

an attempt to build the soil, protect the environment, encourage biodiversity and protect the health of employees and consumers while growing a healthy crop at a profit level that affords land maintenance
attempts to build the health of the soil by increasing soil microbial activity by adding compost and manure and by eliminating all synthetic products
groundwater pollution is minimized, there are no pesticide residues to get into vine or vineyard worker
one of the ironies is that is allows the application of natural inorganic elements such as sulfur and copper, extended use leads to eventual soil toxicity

Front 477

integrated pest management

Back 477

theory says that it is better to take aim right at the problem and not affect the things around it
strives to look at each pest, understand its life cycle and try to come up with methods to control it with least amount of intervention
key goal is to reduce agrochemical applications
recognizes the complex interaction of insects, their life cycles, their predators, and their hosts
takes weather patterns into consideration and attempts to piece together all of the variables into a plan of action

Front 478

biodynamic viticulture

Back 478

developed by Rudolph Steiner in 1929
regimen that incorporates religious-like practices into viticulture
recognizes the universe as an ecosystem and believes that the alignment of the planets and the phases of the moon should direct the course of work done in the vineyard and in the winery
use of agrochemicals and conventional fertilizers are forbidded although applications of Bordeaux mixture )copper sulfate) and sulfur are allowed

Front 479

sustainable viticulture

Back 479

has the same goals as organic or biodynamic viticulture but also incorporates the scientific method
goal is to leave the land in better condition than it was inherited
no set rules on the correct path to follow
IPM is a major part of the approach, but sustainable farming tries to envision the "big picture" - how does any one viticultural technique affect the ecosystem as a whole

Front 480

Leaf Roll"

Back 480

virus (mealy bugs)

Front 481

Fan Leaf"

Back 481

virus (nematodes)

Front 482

Esca"

Back 482

fungal (black measles)

Front 483

Eutypa dieback"

Back 483

fungal (eutypa lata)

Front 484

Powdery mildew"

Back 484

fungal (oidium)

Front 485

Downy mildew"

Back 485

fungal (peronospera)

Front 486

Botrytis"

Back 486

fungal

Front 487

Pierce's Disease"

Back 487

bacteriological (leafhoppers & glassy winged sharp shooters)

Front 488

Crown gall"

Back 488

bacteriological (galls develop)

Front 489

What is the family name of grapes vines?

Back 489

Ampelidaceae

Front 490

What is the genus for vines?

Back 490

Vitis

Front 491

What are some vines species names?

Back 491

Vitis Vinifera
Vitis Lambrusca
Vitis Riparia
Vitis Rupestris
Vitis Amurensis

Front 492

From most to least general what is the order of species, family, genus, etc?

Back 492

Family
Genus
Species
Variety

Front 493

What is MOG

Back 493

Matter Other than Grapes

Front 494

VSP

Back 494

Verticle Shoot Positioning

Front 495

What do Nematodes do?

Back 495

Spread viral disease and damage vine roots

Front 496

What do grape moths do?

Back 496

The larva damage young leaves and grapes

Front 497

What do spider mites do?

Back 497

Feed on leaves

Front 498

What is IPM?

Back 498

Integrated Pest Management

Front 499

What is Oidium?

Back 499

Powdery mildew

Front 500

What is Peronospera?

Back 500

Downy mildew

Front 501

What is Eutypiose?

Back 501

Dead arm. Fungus blocks sap passages

Front 502

How does one avoid leaf roll?

Back 502

By heat-treating new planting materials at the winery

Front 503

What is Pierce's Disease?

Back 503

A bacterial disease spread by the Glassy-Winged Sharpshooter

Front 504

What is Shatter?

Back 504

Improper fruit-set do to bad weather at flowering

Front 505

What are the two forms of Shatter?

Back 505

Coulure- where the berries fall off.
Millerandage- where the berries ripen unevenly on the same bunch

Front 506

What is Chlorosis?

Back 506

Iron deficiency causing the leaves to turn yellow

Front 507

What is capfall?

Back 507

Another word for flowering

Front 508

*What are the effects of whole bunch pressing in white wine production?

Back 508

no skin contact
cleanest juice
low aromatics
low Polyphenols
common for sparkling wines.

Front 509

What are the effects of de-stemming and pressing in white wine production?

Back 509

most common
higher aromatics
higher color

Front 510

What are the effects of de-stemming, crushing, pressing and cold soaking in white wine production?

Back 510

light tannin
less acid
most varietal flavor
raises levels of flavors and color, greater oxidative notes

Front 511

What are the effects of de-stemming, without pressing in white wine production?

Back 511

low aromatic profile
low Polyphenols
balanced acid/sugar ratio

Front 512

How does oak effect color?

Back 512

Deepens color toward golden hues
Increased clarity

Front 513

How does oak effect aroma?

Back 513

Loss of primary, fruity aromas Increased earthiness and complexity Added “wood” characteristics; vanillin, coconut.

Front 514

How does oak effect texture?

Back 514

Better integration of texture
More weight, fuller body
Adds creamier body and texture
Adds age ability (in general)

Front 515

What flavors do Quercus alba impart to wine?

Back 515

American Oak
low phenols
high aromatics with more pronounced coconut flavors (methyl- octalactones)

Front 516

What flavors do Quercus petrea impart to wine?

Back 516

French/European oak- tighter grained oak with fewer extractable tannins, and higher aromatic potential
volatile phenols such as eugenol (clove) and phenol aldehydes (vanillin)

Front 517

What flavors do Quercus robur impart to wine?

Back 517

Eastern European oak – low odor compounds but high extractable polyphenol content.
Seems like they basically add tannins.

Front 518

What are the components of wine?

Back 518

Water: 80 to 95%
Alcohol
Acids
Polyphenols
Sugars
Carbon Dioxide/CO2

Front 519

What role does acid play in wine?

Back 519

Help in stabilizing color
React with alcohol to form esters (aromas)
Uplift aromas and flavors
Enhance wine’s ageing potential
Help to prevent microbial spoilage

Front 520

What are the sugar levels in wine?

Back 520

Dry White Wine - 0.65 % - 0.75 %
Sweet White Wine - 0.70 % - 1.0%
Dry Red Wine - 0.60 % - 0.70 %
Sweet Red Wine - 0.65 % - 0.90 %
Fortified Wines - 0.50 % - 0.60 %

Front 521

What are Phenolic compounds in wine?

Back 521

responsible for red wine color are
Anthocyanins – found in pulp cells under the skins of black grapes
In red wine (200 to 500 mg/l)

Front 522

What are tannins in wine?

Back 522

Large Phenolic compounds determine body and astringency – act as antioxidants and preservatives – precursors to aromatic compounds when wines are aged
1 to 3g/l in reds

Front 524

THE VINEYARD CALENDAR in the Northern Hemisphere

Back 524

October - Leaves drop
November - Shoots lignify
December - Rest
January - Main pruning
February - Pruning continues
March - First signs of new growth
April - Bud burst
May/June - Shoot growth,Leaves form, Flowering, Fruit set
July - Green harvest
August - Veraison
September - Harvest

Front 525

May/June - Shoot growth,Leaves form, Flowering, Fruit set

Front 526

De-stemming has what effects on red wine making?

Back 526

less astringency
more stable color (increased color/tannin ratio)
Less green notes/typically more fruity notes

Front 527

Whole cluster processing has what effect on red wine making?

Back 527

decrease of tartaric acid/lowered acidity due to high potassium content from skins and stems
increased green/vegetal tannins
lower intensity of color

Front 528

Why use Saccharomyces cerevisiae ?

Back 528

Alcohol tolerant - continue to ferment sugars to alcohol even during the latter stages of fermentation when the sugar is low but the alcohol content is high
Are strong and consistent fermenters (even during cold temperatures)
Can establish a viable population in an environment of high sugar and high acidity (190-270 grams per liter)
They ferment quickly and only stop when all the grape sugars have been utilized
Are more tolerant to sulfur dioxide than other yeasts and bacteria

Front 529

What influences does oak barrelling have on wine?

Back 529

Color:
Longer oak/barrel ageing will lead to more amber/orange less ruby-red color
Increased clarity
Aroma:
Loss of primary, fruity aromas
Increased earthiness and complexity
Added “wood” characteristics; vanillin, coconut…
Texture:
better integration of texture, more silkiness with softening/polishing of tannins

Front 535

What's the ideal shape of a tasting glass?

Back 535

Tapered rim
Wide bowl
Stem
Thin rim

Front 536

What is enrichment?

Back 536

adding concentrated grape juice to the must to increase flavor and alcohol levels

Front 537

What did stainless steel tanks do for winemaking?

Back 537

1) improved hygeine because they can be more thouroughly cleaned,

2) allowed more white wine making in warm climates because the tanks can be cooled during fermentation which retains fruit flavors

Front 538

List some modern vinification improvements that can improve the quality of wine

Back 538

1) development of yeast strains,
2) control of malolactic fermentation
3) reverse osmosis for de-alcoholization
4) cryo-extraction devices
5) irrigation technology
6) clonal selection of grape varieties

Front 539

Name two types of grape presses?

Back 539

bladder aka pneumatic, and basket presses

Front 540

What is the major difference between red and white winemaking

Back 540

the point when pressing occurs. White wines are pressed right away before fermentation occurs so the juice does not become colored. Red wine is allowed to ferment on the grape skins and it is not pressed to separate juice from solids until fermentation is mostly done

Front 541

For white wine making, when does pressing (separating liquid from solids) occur?

Back 541

before fermentation starts so skin color is not imparted to the wine

Front 542

Why should must be chilled and sulfured (SO2) before pressing?

Back 542

to avoid an early start to fermentation from wild yeasts and oxidation from wild bacteria

Front 543

Whole bunch pressing is most commonly used in the production of what type of wines?

Back 543

Sparkling

Front 544

What types of yeast are used in wine making?

Back 544

ambient/wild, cultured, or both

Front 545

Why are cultured yeasts added?

Back 545

1) To control the flavors of fermentation.
2) To prevent a stuck fermentation because many wild yeasts do not work after 4% alcohol level is reached
3) To speed up fermentation before wild bacteria can spoil the must
4) To start fermentation if wine has been filtered prior to fermenting which removes the wild yeasts

Front 546

at what temp should white wine be fermented?

Back 546

cool: 50 - 68 deg. F (10-20 deg. C)

Front 547

At what temperature should red wine be fermented?

Back 547

warmer temps, 70-80 deg. F

Front 548

Fermenting a wine to dryness is quicker at what type of temperature?

Back 548

warmer temperatures but if too warm, flavor is lost

Front 549

What risk do you run at fermenting white wine at warmer temps?

Back 549

burning off fruit flavors

Front 550

What are the 2 basic types of fermentation vessels?

Back 550

inert and reactive

Front 551

For light/aromatic whites, it is best to ferment in what type of vessel?

Back 551

stainless steel tanks

Front 552

What are the advantages to ferment in stainless steel?

Back 552

hygiene, easily cleaned, tempereature control, re-useable, less expensive than barrels in the long run

Front 553

List some inert vessels used for wine fermentation

Back 553

cement, glass, old wood lined with glass or tartrate crystals

Front 554

What do reactive fermentation vessels do?

Back 554

impart flavors into the wine

Front 555

What are some of the influences of fermenting wine in oak

Back 555

oak can add some tannins and vanillin or toasty flavor

Front 556

What are some of the drawbacks of using barrels in winemaking?

Back 556

1) sterility issues - barrels are harder to clean
2) no temperature control
3) more small vessels to watch over
4)negative oxidation,
5)expense - initial cost, labor, leakage, evaporation

Front 557

What types of corrections can be used for white wine?

Back 557

chaptalization, acidification, and de-acidification

Front 558

what is chaptalization?

Back 558

addition of sugar to the must before or after fermentation to increase the alcohol content - from Chaptal: Napoleon's agricultural minister who wanted to support the sugar beet industry

Front 559

What types of sugars are used for chaptalization?

Back 559

beet, cane, concentrated must, or grape must

Front 560

what is acidification?

Back 560

acidification is the adding of acid, usually tartaric acid, to the wine usually in warm climates where natural acidity is less at harvest

Front 561

What are the types of acids usually found naturally in wines?

Back 561

citric, tartaric, and malic acids

Front 562

What type of acid is most used for acidification?

Back 562

tartaric

Front 563

What is MLF (malolactic fermentation)

Back 563

it is conversion of harsh malic acid to softer lactic acid and CO2 by leuconostic oenos bacteria

Front 564

What slows down malolactic fermentation?

Back 564

high alcohol levels and high sulfur levels

Front 565

What grape varieties are most associated with malolactic fermentation?

Back 565

Chardonnay as a white grape and almost all red grapes undergo malolactic fermentation naturally by letting the fermentation reach warm temperatures

Front 566

Are aromatic grapes associated with malolactic fermentation?

Back 566

rarely

Front 567

What is battonage?

Back 567

stirring of the lees to more fully extract color, flavor and tannins

Front 568

What does extended time on the lees impart on a wine?

Back 568

creamy, bready flavours of the yeasts such as in a Muscat sur Lies

Front 569

Name 2 types of finishing for white wines

Back 569

fining and filtration

Front 570

What is fining?

Back 570

removing suspended particles/colloids in wine that may make it cloudy if left in

Front 571

List 4 types of fining agents

Back 571

albumen, bentonite clay, isinglass, gelatin, casein

Front 572

What is filtration and what are two types of filtration?

Back 572

filters remove particulate (not dissolved or ionized) matter in a wine. Depth filters are most commonly used but wines with a residual sugar content use a surface (membrane filter) which also removes yeasts and bacteria which could further ferment the residual sugars

Front 573

What is cold stabilization?

Back 573

an optional winemaking step that chills the wine to precipitate tartrate so they do not form in the bottle afterwards. It is largely cosmetic.

Front 574

What are two types of blending?

Back 574

1) grape types can be mixed during pressing
2) fermented juice (wine) from different grape types can be mixed after fermentation but before fining

Front 575

What is most essential during bottling?

Back 575

sterility

Front 576

List three different types of wine stoppers

Back 576

natural cork, agglomerated corks, synthetic corks, glass, stelvin screw caps, crown caps

Front 577

What is the saignee method of producing a rose wine?

Back 577

saignee- removing the juice from the must very early so the coloring of the wine just gets a light red tint from the skins

Front 578

Why must a winemaker have access to red wine during fermentation?

Back 578

To keep the must cap moist to prevent harmful bacteria to build up if it dries out

Front 579

What type of yeast is common for red wine fermentation and why?

Back 579

wild/ambient yeasts because they cover the skins that are left with the juice during fermentation

Front 580

Why are cultured yeasts useful?

Back 580

they are predictable in terms of fermentation temperature and generally produce consistent flavors. They may require specific nutrients

Front 581

What does the must cap do during red wine fermentation?

Back 581

it protects the wine from oxidation

Front 582

What is pigeage?

Back 582

punching down of the must cap to keep it moist and to increase the color and flavor of the wine

Front 583

What is remontage?

Back 583

remontage is pumping of red wine from the bottom of the tank over the cap to keep it moist and submerged to extract all the color and tannins

Front 584

What are 2 types of modern improvements to pigeage and remontage?

Back 584

screens to keep the cap down and roto-fermenters

Front 585

After fermentation, what happens to the must cap?

Back 585

it sinks, the wine must be chilled, sulfured, and the tank closed to protect the wine from oxidation

Front 586

What is vin de goutte?

Back 586

This is the wine (considered the finer wine) that is drawn from the fermentation tanks simply by the flow of gravity and with no pressing

Front 587

What is vin de presse?

Back 587

This is the wine that is drawn from the fermentation tanks by pressing down on the contents ... it is a bit more tannic and rougher than the "vin de goutte" wine

Front 588

What is the difference between vin de goutte and vin de presse

Back 588

vin de goutte is fruitier and finer vs presse which is more tannic and bitterer.

Front 589

What can press wine be used for

Back 589

blending with free run juice, topping off, lesser wines, sold off

Front 590

What is battonage?

Back 590

lees stirring

Front 591

what does time on lees impart on a wine?

Back 591

creamy, bready flavours of the yeasts

Front 592

What does malolactic fermentation do for red wine?

Back 592

malolactic fermentation softens acidity, adds complexity, stablizes

Front 593

Does red wine get clarified, and if so, when?

Back 593

sometimes red wine is clarified, usually between fermenatation and maturation

Front 594

What types of wood are used for barrels to ferment and age wine?

Back 594

oak, cherry, chestnut

Front 595

Other than using wood barrels what are some other ways to get oak in wine?

Back 595

staves, chips added in to stainless vessels

Front 596

What is wine racking?

Back 596

transferring wine from one vessel to another to reduce odors, and remove particles

Front 597

Define topping up.

Back 597

keeping barrels full to leave no room for air which causes oxidation

Front 598

What do you top up wine in barrels with?

Back 598

wine of the same or better quality

Front 599

Is filtration more or less common in fine red wines?

Back 599

less common

Front 600

Where do tannins in wine come from?

Back 600

tannins come from the pips, skins, stalks, and wood barrels if they are used

Front 601

What is an oak container that holds hundreds of liters?

Back 601

foudre or botti

Front 602

What do the different anatomical components of the grape contribute to the wine?

Back 602

stalk - tannins
bloom (waxy coating on outside of grape) - wild yeasts and bacteria (lactobacillus)
skin - coloring, tannins and flavor compounds
ulp - water, sugar, acids and flavorings
seeds - bitter oils, tannins

Front 603

What is carbonic maceration?

Back 603

it is an alternative form of fermentation in which the grapes are left whole with stems and all to ferment without crushing. The grape ferments internally and then breaks open. There are very little tannins produced this way and very fruity flavor is preserved. Esters of bubblegum, banana, cinnamon-like spice and kirsch are more prominent. Beaujolais Nouveau is made this way.

Front 604

What is the saignee method of fermentation and when is it usually used?

Back 604

saignee fermentation requires the red grapes to be destalked and lightly crushed, not pressed. This is vatted for 12-24 hours to extract some red color to make rose wine.

Front 605

Can rose wines be made from blending a red wine and a white wine?

Back 605

Yes. Anywhere in the world red and white wine can be blended to produce a rose wine except in the European Union with the exception that it is allowed in the Champaign region of France.

Front 606

What are the best temperature ranges for fermentation of white wines?

Back 606

Optimum temperature for fermentation of white wines is 14-20 deg C (57-68 deg F)
Aromatic white wine might be fermented at 11-15 deg C (52-59 deg F) and even lower temps of 10-13 deg C (50-55 deg F) by winemakers to retain maximun volatile esters.

Front 607

What are the best fermentation temperatures for red wines?

Back 607

Optimum temperature for fermentation of red wines is 25 deg C (77deg F) with a range of 20-32 deg C (68-90 deg F)

Front 608

What are three methods of treating wine to remove excess iron before bottling?

Back 608

Citric Acid forms soluble iron citrate
Gum Arabic prevents precipitation of ferric colloid
Ascorbic acid (Vitamin C) prevents iron occidation

Front 609

What are three methods of treating wine to remove excess copper before bottling?

Back 609

Blue fining (potassium ferrocyanide) for levels above 1 mg/l
bentonite fining
gum arabic

Front 610

What are 4 benefits of punching down (pigeage) as a cap management technique?

Back 610

Gentile extraction of tannins and anthocyanins.
Harsh/bitter compounds are less likely to be extracted from the seeds or stalks.
Good dispersion of temperature.
Avoidance of bacterial spoilage on the cap.

Front 611

What are 6 benefits of pumping over (remontage) as a cap management technique?

Back 611

Simple to perform with minimal equipment.
Excellent extraction achieved.
Heat from fermentation is dispursed.
Must is aerated avoiding reuction problems.
Oxygen exposure benefits yeast activity early on.
Prevents the pomace cap drying out.

Front 612

What is the purpose of cold soaking of red grapes before fermentation?

Back 612

Destemmed and crushed grape must is cooled to below 15 deg C (59 deg F) and bathed in more SO2 for 3-7 days to aid in color extraction.

Front 613

What type of filtration is rotary drum filtration:
1. Surface
2. Depth
3. Cross
4. Absolute
5. Heat exchanger

Back 613

Depth filtration. It uses diatomaceous earth with a vacuum pulling the must through it.

Front 614

Name 5 types of clarification of wine.

Back 614

1. Sedimentation and racking
2. Filtration
3. Fining
4. Centrifugation
5. Flotation

Front 615

Name 3 types of filtration used to treat wine.

Back 615

Depth filtration
diatomaceous earth/perlite
sheet or pad filtration
Surface filtration
membrane
cross flow
Specialized filtration for components such as tannins, sugars, acids, alcohol
ultrafiltration
reverse osmosis
osmotic filtration

Front 616

List 5 different types of grape presses and their main advantages..

Back 616

Vertical screw press -simple, juice filtered thru stalks
Horizontal screw press - pressing can be automated, filling simplified
Pheumatic press - good liquid extraction, reduced bitter phenolic extraction
Tank press - decreased oxygen contact
Continuous screw press -high throughput can be achieved

Front 617

What are 3 benefits of autovinification?

Back 617

No external power is required.
Reduced labor requirements due to automation.
Maximum color and tannin extraction in a short time.

Front 618

Why is the permitted level of SO2 for the sweet white wines higher than it is for dry reds?

Back 618

Sulfur is less available in the active form due to the binding power of sugar.

Front 619

List 3 substances in grape must that can be removed by reverse osmosis.

Back 619

Water
Alcohol
Acids

Front 620

What is the 'contact process'?

Back 620

A method for making the wine tartrate stable. Wine is chilled to 0 deg C and potassium tartrate crystals are added which act as nuclei for further crystal growth and precipitation.

Front 621

What is hyperoxidation used for in winemaking?

Back 621

Oxygenation of the must by bubbling O2 for a calculated length of time through the juice prior to fermentation can lead to the development of more complex aromas and flavors in some white wines such as Chardonnay (but not Sauvignon Blanc)

Front 622

What is flash expansion as a red winemaking technique?

Back 622

Preheated grapes (65-90 deg C) are placed in a vacuum which immediately cools them to 30-35 deg C which breaks the cells and gives a rapid release of anthrocyanins and tannins. Skins are no longer needed so juice can be drained off and fermented like white wines but with less need for refrigeration.

Front 623

What is delestage?

Back 623

Rack and return. Fermenting must is pumped out of the fermenting vessel into another and then pumped back over the top of the cap which has fallen to the bottom of the tank. This extracts tannins and color pigments efficiently but allows removal of seeds and their bitter tannins.

Front 624

What are the optimal coordinates for growing grapes?

Back 624

Between 30 and 50 degrees latitude. Closer to equator, summer and winter are poorly defined. Further away, summers are too cold to ripen crop, unless climate is extremely continental.

Front 625

What is climate?

Back 625

Indication of what weather to expect in a typical year.

Front 626

How does water affect the climate?

Back 626

Water heats up and cools down much slowly than land, so it has a moderating effect on temperature fluctuations.

Front 627

What is a maritime climate?

Back 627

Climate near large bodies of water. Warm summers and mild winters.

Front 628

What is a Mediterranean climate?

Back 628

A maritime climate where most of the rainfall occurs in winter.

Front 629

What is a Continental climate?

Back 629

Found when vineyard is in middle of substantial landmass. With extreme temperatures in winter and summer.

Front 630

What is the relationship between rivers and frosts?

Back 630

Vineyards close to rivers are less likely to suffer from frost damage as movement of water encourages air currents.

Front 631

What enables noble rot?

Back 631

Meeting of warm air and cold bodies of water. Or presence of shallow lakes.

Front 632

What affect can mountains have on the weather?

Back 632

Mountains may have rain shadow effect, protecting vineyards from rain. Or can be source of cold winds.

Front 633

What is the relationship between temperatures and altitude.

Back 633

Temperatures drop with increased altitude. Higher altitudes also give greater temperature differences between day and night.

Front 634

What is a regional climate?

Back 634

Overall climate for a particular region.

Front 635

What is a site climate?

Back 635

Climate of an individual vineyard site or part of a vineyard.

Front 636

What is a marginal climate?

Back 636

Climate that is only just suitable for viticulture, has risk of heavy rainfall at harvest, or susceptible to frost or hall.

Front 637

How do winter frosts affect the vine?

Back 637

May damage grafts and lead to the death of the vine.

Front 638

What is the mitigation against winter frosts?

Back 638

Earthing up.

Front 639

How do spring frosts affect the vine?

Back 639

Can cause damage to new buds.

Front 640

What are ways to protect against spring frosts?

Back 640

Smudge pots that create smoke to keep heat in. Wind machines to draw in warm air from above to keep temperature at ground level above freezing point. Aspersion system by installing sprinklers that spray vines with water so that coat of ice protects shoots.

Front 641

How does drought affect the vine?

Back 641

High temperatures and insufficient rainfall can slow photosynthesis and can increase speed at which plant uses sugars. Less sugar left for the grapes. Since sugar is building blocks of tannins and aroma compounds, grapes will be unpleasant and unripe.

Front 642

How does excessive rain affect the vine?

Back 642

Dilution of sugars and flavors in grapes and can encourage development of rot.

Front 643

What is coulure?

Back 643

When non-fertilized blossom is shed.

Front 644

What is millerandage?

Back 644

Appearance of small, seedless grapes within a bunch. Sign of unsatisfactory pollination.

Front 645

What characteristics of soil can affect the vine?

Back 645

Water and heat retention and presence of chemical compounds such as nutrients and minerals.

Front 646

What are some negative affects of irrigation?

Back 646

Irrigation stops vines developing deep root systems and may distort terroir.

Front 647

What is the relationship between the amount of nutrients in soil and quality?

Back 647

Better grapes come from a vine that is slightly stressed, as stress causes vine to focus on producing fruit. Very fertile soils can result in lush, leafy vines that yield poor quality, unripe fruit.

Front 648

What affect does lime have on soils?

Back 648

Have good drainage properties.

Front 649

How do minerals affect the vine?

Back 649

Balance of minerals can help preserve acids in ripening grapes.

Front 650

What is chlorosis?

Back 650

Symptom caused by either having excess heat, transpiration, or lack of water or free iron in soil. Leaves turn yellow and yields fall because of reduced photosynthesis.

Front 651

How is chlorosis prevented?

Back 651

Selection of rootstock for new vines. Ferrous sulfate for established vineyards.

Front 652

What is topography?

Back 652

Steepness of vineyard and direction it faces.

Front 653

How can slopes affect vines?

Back 653

Slopes can expose vines to sun. Vineyards on slopes are generally better drained and have more air circulation.

Front 654

What is terroir?

Back 654

Natural influences that give a wine a sense of place.

Front 655

What is included in terroir?

Back 655

Soil structures, slope, regional climate, and site climate.

Front 656

What is the conflict between terroir and winemaking?

Back 656

Many wine characteristics that would have shown terroir are aspects of wine making. Include grape variety, use of oak, malolactic fermentation, less stirring. Danger that when techniques and expertise are shared throughout world, international styles emerge and diversity is lost.

Front 657

What factors are considered when a vineyard is planted?

Back 657

Legislation, yield, degree of mechanism during growing season and harvest, density of planting.

Front 658

What affect does density of planting have?

Back 658

More dense the planting, the more stress on the vine. Will lead to better fruit.

Front 659

What are the parts of the vine?

Back 659

Roots. Trunk and cordons. Spurs and canes. Shoots. Nodes and buds. Flowers and berries. Leaves and tendrils.

Front 660

What are canes?

Back 660

One year old wood on a vine that has between eight and 15 buds.

Front 661

What is a spur?

Back 661

Cane that is pruned short leaving two or three buds.

Front 662

What is the purpose of winter pruning?

Back 662

Determine number and location of buds, managing the yield.

Front 663

What are the types of winter pruning?

Back 663

Replacement cane pruning. Spur pruning.

Front 664

What is replacement cane pruning?

Back 664

One long can with up to 15 buds is kept. Minimizes amount of permanent wood and restrict vigor of the vine.

Front 665

What is spur pruning?

Back 665

A larger number of short spurs are retained. Distributed along permanent cordon of old wood. Vines with large amount of permanent wood tend to be more vigorous than replacement can pruned vines.

Front 666

What is the purpose of summer pruning?

Back 666

Trim canopy to restrict vegetative growth and direct sugar production to grape. Control leaf canopy so can help minimize spread of fungal infections.

Front 667

What is training?

Back 667

Arranging the canes in space.

Front 668

What is trellising?

Back 668

Framework to attach shoots to.

Front 669

What is the purpose of training and trellising?

Back 669

Affects amount of sunlight that is intercepted by leaves and location and exposure of fruit.

Front 670

What are the groupings for training and trellising systems?

Back 670

Bush Trained. Vertical Shoot Positioning. Big Vines.

Front 671

What is bush trained?

Back 671

Permanent wood is a vertical stump which has spurs distributed around head of vine. Shoots often untrellised and sprawl across ground. Often used in hot, dry regions. In cool, wet regions, canopy may restrict airflow and shade would inhibit ripening.

Front 672

What is VSP?

Back 672

Used with replacement cane or cordon spur pruning. Cane is trained horizontally. Shoots grow vertically and are held in place by a trellis. Cane may be low trained (to benefit from heat) or high trained (to avoid frosts). Very high planting densities.

Front 673

What is Big Vines?

Back 673

Soils are rich or high yields are desired. Low planting density. Large volume of permanent wood and large numbers of buds and fruiting shoots. Example is pergola. Usually spur pruned but still can use replacement-cane.

Front 674

What are the problems of having excessive yields?

Back 674

May result in grapes failing to ripen properly. Sugars produced in leaves are shared between too many grapes.

Front 675

What factors determine yields?

Back 675

Number of vines, number of buds, number of shoots, number of clusters, number of berries to cluster, weight of the berries, green harvesting.

Front 676

Name some vineyard pests.

Back 676

Phylloxera, Grape Moths, Spider Mites, Nematodes, Birds and Animals

Front 677

What do Grape Moths do?

Back 677

Caterpillars attack buds in spring and grapes themselves.

Front 678

What is the treatment against Grape Moths?

Back 678

Spraying vines with insecticides.

Front 679

What do Spider Mites do?

Back 679

Infest leaves and lessen vegetative growth.

Front 680

What is the treatment against Spider Mites?

Back 680

Specialist sprays or natural predators.

Front 681

What do Nematodes do?

Back 681

Attack roots of vines.

Front 682

What is the treatment against Nematodes?

Back 682

Planting using resistant root stock. Increasing use of drip irrigation. Planting using grafted vines.

Front 683

What are some diseases that affect the vine?

Back 683

Powdery mildew, downy mildew, rot, fungal diseases, bacterial disease (Pierce's Disease), viruses

Front 684

What is Powdery Mildew?

Back 684

Fungal disease that develops on all green parts of the vine as a white powdery growth of spores.

Front 685

What is the treatment against Powdery Mildew?

Back 685

Spray or dust with sulphur.

Front 686

What is Downy Mildew?

Back 686

Can attack all green parts of the vine, leaving growth of fungus. May cause leaves to drop, stopping photosynthesis and preventing sugars being concentrated.

Front 687

What is the treatment against Downy Mildew?

Back 687

Bordeaux mixture (copper sulphate and lime) or fungicides.

Front 688

What is grey rot?

Back 688

Causes loss of color in wine and because maceration on rotten skins can lead to off flavors, so black grapes more affected. Grey rot affects immature berries.

Front 689

What is the treatment against grey rot?

Back 689

Early treatment by spraying before grapes ripen.

Front 690

What is black rot?

Back 690

Affects both leaves and grapes.

Front 691

What is the treatment against black rot?

Back 691

Spraying with Bordeaux mixture.

Front 692

What is Pierce's Disease?

Back 692

Bacterial disease spread by sharpshooters.

Front 693

What is the treatment against Pierce's Disease?

Back 693

Surrounding vineyard with a cordon sanitaire.

Front 694

How do viruses affect the vine?

Back 694

Can reduce yield and quality.

Front 695

What is the treatment against viruses?

Back 695

Must grub up and sanitize the land. Plant virus and nematode-free land with virus-free cuttings.

Front 696

Vineyard in Oct

Back 696

Clear land. Uproot unproductive vines. Vine leaves change color and will fall with first frosts.

Front 697

Vineyard in Nov

Back 697

Plowing. Pruning. Base of vine earthed up to protect graft against frost. Vine is dormant.

Front 698

Vineyard in Dec

Back 698

Plowing. Pruning. Base of vine earthed up to protect graft against frost. Vine is dormant.

Front 699

Vineyard in Jan

Back 699

Main pruning.

Front 700

Vineyard in Feb

Back 700

Main pruning.

Front 701

Vineyard in Mar

Back 701

Pruning completed. Fertilizer spread. Signs of new growth. Grafting.

Front 702

Vineyard in Apr

Back 702

Loosen up earth around vines. Trellising. Spreading of herbicide. Planting of young vines.

Front 703

Vineyard in May

Back 703

Spraying against insects and fungal diseases. Distinct growth of shoots. First leaves form and cane matures. Plant newly grafted vines.

Front 704

Vineyard in Jun

Back 704

Trellising. Flowering. Fruit set. Spraying.

Front 705

Vineyard in Jul

Back 705

Trellising. Tips of vine shoots trimmed. Excess bunches removed (green harvest). Spraying.

Front 706

Vineyard in Aug

Back 706

Spraying should be discontinued month before harvest. Some trimming done. Mainly for preparing press house and equipment. Verasion.

Front 707

Vineyard in Sep

Back 707

Test grapes for sugar and acidity. Tasted to follow development of flavors and character of acids and tannin.

Front 708

What determines when the vintage begins?

Back 708

Begins when grapes have achieved maximum ripeness, as far as sugar content is concerned and also phenolic ripeness of pips. [Ideal balance of sugar and acidity]

Front 709

What are the advantages and disadvantages of machine harvesting?

Back 709

Speed. Can work through night so cool grapes can be brought to the winery. Are not selective. Can only be used on dry, flat or gently sloping land.

Front 710

What are the advantages and disadvantages of manual harvesting?

Back 710

Slower and more labor intensive. Permit selection of grapes. Less damage occurs when grapes are harvested by bunch and stalks can be left to add tannin. Prevents broken grapes which in turn prevents oxidation. Can be done in all terrains and in all weathers.

Front 711

What are the parts of the grape?

Back 711

Water, sugar, juice, skins, pips, stalks. All coloring material is in the skin with has some flavoring compounds and tannins.

Front 712

What are the facts considered when ripeness of a harvest is assessed?

Back 712

Phenolic ripeness and sugar ripeness.

Front 713

What is phenolic ripeness?

Back 713

Includes skins and pips.

Front 714

How is sugar ripeness judged?

Back 714

Amount of sugar in grapes. As grapes ripen, density of juice increases, so can get a rough idea of potential alcohol.

Front 715

What is must weight?

Back 715

Juice's density.

Front 716

What is the relationship between grape sugar and potential alcohol?

Back 716

Red wine fermented at higher temperatures. Less grape sugar needed for same strength of white wine than for red.

Front 717

What is acetobacter?

Back 717

Wild yeasts on outside of grape skin. Will turn wine into vinegar in presence of oxygen.

Front 718

What is the advantage of cultured yeasts?

Back 718

Fermentation results are more predictable.

Front 719

Discuss crushing.

Back 719

Breaks skins of grapes and allows juice to run out. Stalks generally removed, but may damage structure of grape. When white wine is being made from black grapes, bunches left in tact.

Front 720

Discuss pressing.

Back 720

Separation of liquid and solid parts of the grape. With white wines, pressing occurs before fermentation; red and rose have pressing after contact between juice and skins.

Front 721

What are different types of presses?

Back 721

Traditionally used vertical presses with pressure on grapes coming from above. More to horizontal presses. Degree of pressure can be more accurately controlled and is more gradual and gentle. Amount of juice that can be extracted varies according to variety and depends on the pressing pressure.

Front 722

What adjustments may be made before or after fermentation?

Back 722

Chaptalization, addition of sulphur dioxide, acidification, de-acidification.

Front 723

What is chaptalization?

Back 723

Addition of sugar to the must before or after fermentation to increase end degree of alcohol.

Front 724

Discuss the role of sulphur dioxide.

Back 724

Anti-oxidant and antiseptic. Kill of wild yeasts before fermentation is started with cultivated yeasts to minimize risk of off-flavors. Also prevents oxidization after fermentation or can kill off remaining yeasts or bacteria.

Front 725

Discuss acidification.

Back 725

Addition of tartaric acid in powder form.

Front 726

Discuss de-acidification.

Back 726

Common in cooler climate regions by neutralizing excess acid by adding potassium bicarbonate.

Front 727

How can you increase tannins?

Back 727

Addition of powder or by adding stalks to the vat. Or by maturation in oak casks.

Front 728

What are lees?

Back 728

When yeasts die at the end of fermentation, sink to the bottom of the fermentation vessel and form sediment.

Front 729

What is fermentation?

Back 729

Conversion of sugar, by interaction of yeasts, into alcohol with carbon dioxide gas and heat given off.

Front 730

Why might fermentation stop?

Back 730

Filtration. Adding sulphur dioxide. If temperature becomes too high or low. Yeast runs out of nutrients.

Front 731

What is residual sugar?

Back 731

Any unfermented sugar remaining in the wine.

Front 732

What is total alcohol?

Back 732

Actual alcohol (ethanol in wine as percentage by volume) + Potential alcohol (residual sugar)

Front 733

What is the main difference between white and red wines when it comes to fermentation?

Back 733

Red wines have to be fermented at higher temperatures to extract the maximum amount of color from skins. Whites are fermented at lower temperatures to enhance fruit flavors and avoid loss of freshness.

Front 734

What are the main steps of red wine vinification?

Back 734

May be destalked > Crushed > Fermentation & Maceration > Pressing > Blending > Maturation > Bottling

Front 735

What is remontage?

Back 735

Drawing off wine from the bottom of the vat and pumping it up on to the top.

Front 736

What is foulage and pigeage?

Back 736

Breaking up and punching down the cap.

Front 737

What are rotary fermenters?

Back 737

Red wines are fermented in horizontal tanks that rotate, bringing juice in regular contact with the skins.

Front 738

What is the relationship between maceration time and color extraction?

Back 738

Color extraction occurs most rapidly at beginning of maceration and slows as it continues. Tannin is released more slowly so longer maceration is needs for wines that are expected to age long in the bottle.

Front 739

What is carbonic maceration?

Back 739

Complete bunches of uncrushed grapes with their stalks are placed in a vat under carbon dioxide. Fermentation begins within grapes themselves using own enzymes and without yeast. Grapes burst and normal fermentation takes place. Extract color but not tannin.

Front 740

What are the ways rose is made?

Back 740

Vin gris, abbreviated red wine vinification, saignee method.

Front 741

What is vin gris?

Back 741

Black grapes are pressed directly and juice is fermented.

Front 742

What is abbreviated red wine vinification?

Back 742

Crushed grapes macerated for one to three days before pale-colored juice is run off to continue its fermentation without skins.

Front 743

What is the saignee method?

Back 743

Grapes are destalked and lightly crushed (not pressed), vatted for 12 - 24 hours; the lesser the contact, the paler the color. Sometimes only a portion of the juice will be bled off.

Front 744

What are the main steps of white wine vinification?

Back 744

Crushed > Pressed on arrival at press-house (color and tannin not required) > Fermentation (juice only) > Blending > Maturation > Bottling

Front 745

How might sweet wines be made?

Back 745

May come from botrytised grapes. Drying processes. Grapes freezing on vine so that water can be removed. [Fermentation stops naturally when yeasts have converted as much sugar into alcohol that they can.] Fermenting must may be filtered before all sugar has been consumed. Sulphur dioxide can be used to kill off yeast. Can add unfermented grape juice (Sussreserve) after fermentation. Can also add concentrated must after fermentation. Yeast can be killed off by addition of alcohol.

Front 746

Discuss malolactic fermentation.

Back 746

Lactic bacteria convert tart malic acids into softer lactic acids. Necessary for red wines - may be encouraged by raising temperature of wine and by not adding sulphur dioxide. Softens wine and reduces acidity and may form new flavors such as butter and hazelnut. But pure fruit aromas may be lost and wine may be less refreshing. Can be avoided by storage at cool temperatures and by using sulphur dioxide.

Front 747

What is necessary for wines to mature?

Back 747

Wines must have high levels of tannin, acidity, alcohol and fruit that will develop its flavor.

Front 748

How might wine change during maturation?

Back 748

Maturation vessel may add tannins and toasty flavors. Development of caramel, coffee, and nut flavors (require presence of oxygen). Development of flavors in bottle (inert, oxygen-free environment).

Front 749

Discuss difference between American and French oak.

Back 749

French barrels are more expensive. Production involves splitting trunk of tree, labor intensive, and more wasteful of wood. American barrels give sweet, coconut flavors. French oak gives greater spectrum of flavors and tannins that help aging.

Front 750

Discuss difference between smaller and larger casks.

Back 750

Small casks present a larger ratio of wood surface.

Front 751

Discuss difference between old versus new oak.

Back 751

New wood adds aroma and flavor of oak (vanilla, smoky character). Affect lessens as cask gets older.

Front 752

What are some shortcuts to adding oak flavors?

Back 752

Oak chips added to the grapes. Inner-stave treatment (pole is put in fermentation vat with staves sticking out from it)

Front 753

What treatments may occur before bottling?

Back 753

Fining, Stablization, Filtration

Front 754

What is filtration?

Back 754

Removal of particles that are large enough to cause cloudiness.

Front 755

What is fining?

Back 755

Causes tiny molecules to coagulate into larger lumps that can sink to bottom of be removed by filtration. [Egg white, bentonite]

Front 756

What is casse?

Back 756

Chemical faults in wine that can cause haziness or a deposit plus off-flavors. Fining with bentonite can prevent this.

Front 757

What is tartrate?

Back 757

Crystals that form in the wine. Chemical instability. Can be prevented by chilling wines.

Front 758

Discuss oxidization.

Back 758

Occurs when wine attacked by oxygen. Can be counteracted by using sulfur dioxide before bottling and by ensuring wine not exposed to air.

Front 759

What is blue fining?

Back 759

Use of a poisonous substance to counteract against copper and iron casse.

Front 760

What problems do micro-organisms cause?

Back 760

Fermentation may start up again after bottling.

Front 761

What can prevent problems caused by micro-organisms?

Back 761

Addition of sulphur dioxide, using heat, filtration (during time of bottling).

Front 762

What is pasteurization?

Back 762

Mainly for red wines. Flash system. Heats wine to 95 degrees for a second or so.

Front 763

What is a depth filter?

Back 763

Removes all unwanted particles and solids.

Front 764

What is a surface (membrane) filter?

Back 764

For wines with residual sugar. Will remove both yeasts and bacteria. Since membranes are easily blocked so wine will previously have been passed through a plate filter to remove the larger particles.

Front 765

What is cold, sterile bottling?

Back 765

For wines that are low in alcohol or have some residual sugar. Complete sterilization of wine and filling equipment, bottles, and closures. At normal winery temperature.

Front 766

What is hot-bottling?

Back 766

For cheaper wines. Less gentle. Like pasteurization.

Front 767

What is the disadvantage of artificial corks?

Back 767

Offer insufficient protection against oxygen.

Front 768

What conditions are best for bottle aging?

Back 768

Cool, dark place with constant humidity. Bottles should be stored lying on their side, so that cork remains moist to provide optimum seal.

Front 769

What are alternatives to bottles?

Back 769

Plastic bottles and bags. Lighter - less transport costs. Collapse as wine is consumed avoiding space for air. But are slightly permeable and wine can degrade.

Front 770

What costs affect the price of raw grape material?

Back 770

Labor demands of vineyard, cost of labor and equipment, economies of scale, selection of grape material, yields, supply and demand.

Front 771

What factors can affect winemaking costs?

Back 771

Equipment costs, barrel costs, ageing.

Front 772

Discuss co-operatives.

Back 772

Enables winemaking facilities and perhaps marketing costs to be shared.

Front 773

Discuss merchants.

Back 773

Buys grapes and/or finished wine from growers or co-ops. Take advantage of economies of scale since they can source and supply larger quantities of wine.

Front 774

Discuss estates.

Back 774

Smaller-scale production can allow greater care to be taken at each stage. But have less options for blending to fill out deficiencies.

Front 775

What is the ex-cellars price?

Back 775

Cost of juice, packaging, bottle, closure, label, carton.

Front 776

What can affect the costs of packaging and distribution?

Back 776

Price of packaging, transport, labor cost and overhead, storage of wine, selling environment (more profit expected in restaurants than in shops).

Front 777

Discuss supply and demand dynamics.

Back 777

In many areas, maximum production is enforced by legislation on size of production area and permitted yields. If demand continues to increase, it cannot be matched by an increase in supply. Upward pressure on price.

Front 778

Discuss branding.

Back 778

Something that gives consumer some degree of guarantee of quality and/or style. Consumer may be prepared to pay a little extra, but needs to be familiar with brand and its expectations. Achieved through media promotion and encouraging sampling.

Front 779

What is a hybrid?

Back 779

Marriage between two different vine species. Achieved by artificial evolution.

Front 780

What is a crossing?

Back 780

Reproduction natural, when parents are different varieties of the same species.

Front 781

Describe cloning.

Back 781

Asexual process. Cuttings are taken from individual vines and allow it to grow into a new vine. Requires genetic instructions to be copied every time a new cell is created. Mutations can occur giving slightly different versions of a variety. May select clones with desired qualities for future propagation.

Front 782

What is phylloxera?

Back 782

Vine louse that is transported on plant material. Cause wounds while feeding on vine roots and allow bacteria and fungi to enter, leading to decay and disease of the vines.

Front 783

What is the solution to prevent phylloxera?

Back 783

Grafting. American vines form protective layers beneath the feeding wounds to prevent further damage.

Front 784

Describe grafting.

Back 784

Attach European scion to American rootstock. Can be done on young vines or by head-grafting (top of the vine to be removed and buds or cuttings of new variety to be grafted onto the plant).