Vitivulture/Viniculture Flashcards

1
Q

What is Oidium; how does it affect vines

A

Powdery Mildew: Fungal Disease

Oidium inhibits bunch development and ripening. If the vine is infected prior to flowering, yields will be reduced.

If the vine is infected after fruit set, berries will struggle to achieve veraison and full size

Rainfall helps to serve as a detriment to the spores

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2
Q

What is Peronospora; how does it affect the vine

A

Downy Mildew: Fungal Disease

Peronospora attacks the green portions of the plant causing leaves to fall off and limiting the vines ability to photosynthesize.

Arid climate and Bordeaux Mixture (Copper sulfate, water and lime) prevent outbreaks

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3
Q

What is Eutypa Dieback; how does it affect the vine

A

AKA “Dead Arm”: Fungal Disease

Spores enter the “pruning wounds” of the vine and stunt the growth of shoots. Effected canes may eventually die.

The disease drastically effects yield, but has no effect on the quality of the crop; d’Arenberg uses it as a marketing term for his “Dead Arm Shiraz” ascribing a beneficial effect.

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4
Q

What is Esca; How does it affect a vine

A

Black Measles: Fungal disease

stunts growth and berry development and may even kill in young vines

In older vines it softens and rots the interior of the trunk causing the vine to rarely live past 30 years

There is no cure that is known and the disease is exacerbated by rainfall and can be spread by wind or contaminated pruning shears

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5
Q

What is Black Rot and how does it affect vines

A

Fungal Disease

The vine shows black spots on the shoots leaves and berries. Can cause yield reductions if unchecked but can be controlled through fungicide sprays

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6
Q

What is Bunch Rot and how does it affect the vines

A

Fungal Disease

Grouping of similar diseases caused by a number of fungal species.

Reduces crop yields and can affect the character of the wine by contributing moldy flavors

Botrytis is one type of bunch rot

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7
Q

What is Pierce’s Disease; how does it affect vines

A

Bacterial Disease

Transmitted by the glassy-winged sharpshooter

Prohibits vines from producing chlorophyll and killing them off within 1-5 years

There is no cure or chemical control

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8
Q

What is Crown Gall; how does it affect vines

A

Black Knot: Bacterial Disease

Vines affected develop tumors (galls) on the trunk which strangle the vine. During winter freezes the trunk can rupture and rapidly spread the galls to the outside of the plant

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9
Q

What is Bacterial Blight; how does it affect vines

A

Bacterial Disease

Kills young grapevine shoots

Can be controlled with hot water treatments and Bordeaux Mixture

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10
Q

What is Leafroll Virus; how does it affect vines

A

Viral disease caused by complex of different viruses

Causes beautiful vibrant colors in the autumn but leads to reduced yields and delayed ripening

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11
Q

What is Fanleaf Degeneration; how does it affect the vines

A

Viral disease

Deforms shoot growth, leads to poor fruit set and shot (seedless) berries

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12
Q

What is Flavescence Dorée; how does it affect vines

A

Phytoplasma Disease

Delays budbreak and slows shoot growth causing bunches to drop and grapes to shrivel.

No cure exists, but insecticides can kill bugs transmitting the disease amongst vines

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13
Q

When does budbreak take place

A

March or April: Early spring

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14
Q

When does flowering take place

A

6-13 weeks after budbreak

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15
Q

When does veraison normally take place

A

August

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16
Q

What is the minimum required hours of sunshine to support vinifera

A

1300 hours

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17
Q

What is the average required rainfall for vinifera

A

20-30 inches

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18
Q

Which American grapevine species was mostly used for grafting to defend against Phylloxera

A

Vitis Riparia

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19
Q

What is Albarello

A

The term for head trained vines in Italy

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20
Q

What is En Vaso

A

The term for head trained vines in Spain

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21
Q

What is Pergola

A

The term for Tendone trained vines in Italy in which a canopy that can be walked under hangs over head

22
Q

What is Enforcado

A

The term for Tendone trained vines in Portugal in which a canopy that can be walked under hangs over head

23
Q

Define Pigeage

A

Punching down of the cap during fermentation

24
Q

Define Remontage

A

Pumping juice over the cap during fermentation

25
Q

Define Délestage

A

“Rack and refill” the fermentation vessel is completely emptied and then the juice is pumped back over the cap to fill the vessel again

26
Q

What is vin de goutte

A

High quality free run wine drawn first from a fermentation tank after fermentation is done

27
Q

What is vin de presse

A

Pressed wine from the remaining pomace after the vin de goutte is drained off; this wine is coarser and more tannic

28
Q

Define Soutirage

A

Racking wine from one container to another to remove sediment or lees

29
Q

Define Collage

A

Fining of wine using one of many fining agents such as:

  • Bentonite (Clay)
  • Casein (Milk Protein)
  • Isinglass (Sturgeon Bladder)
  • Gelatin
  • Egg White
30
Q

What are the main fining agents used in wine making

A
  • Bentonite (Clay)
  • Casein (Milk Protein)
  • Isinglass (Sturgeon Bladder)
  • Gelatin
  • Egg White
31
Q

Define Débourbage

A

Allowing settling of sediment in wine

32
Q

What is Sussreserve

A

Sterilized fresh grape juice added to white wine after fermentation to add back sweetness. This is done in Germany

33
Q

What are the two types of Oak used for French Oak barrel production

A
  • Quercus Robur

- Quercus Petraea

34
Q

What is the type of Oak used for American Oak barrel production

A

Quercus Alba

35
Q

Define Chauffage

A

Heating of the oak staves before shaping in barrel production

36
Q

Define Cintrage

A

Shaping oak staves into barrels

37
Q

Define Bousinage

A

Toasting of the interior of a barrel

38
Q

How many acres are in a hectare

A

2.471 acres

39
Q

How many liters are in a hectolitre? How many gallons?

A
  • 100 liters

- 26.418 gallons

40
Q

Capacity of a Barrique

A

225L from Bordeaux

41
Q

Capacity of a Pièce

A

228L from Burgundy

42
Q

Capacity of Cognac Barrel

A

350L

43
Q

Capacity of a Champagne Barrel

A

205L

44
Q

Capacity of a Demi-Muid

A

600L from Southern Rhone

45
Q

Capacity of a Fuder

A

1000L in the Mosel

46
Q

Capacity of a Stück

A

1200L in the Rheingau

47
Q

Capacity of a Caratelli

A

50-225L used in the production of Vin Santo in Italy

48
Q

Capacity of a Tonneau

A

550L in Italy

49
Q

Capacity of a Gönc

A

136L used in Tokaj

50
Q

Capacity of an American Oak Whiskey Barrel

A

190L

51
Q

Capacity of a Hogshead

A

300L in Australia

52
Q

Capacity of a Puncheon

A

450-500L in Australia