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WSET3 > 2/3. Growing environment and vineyard > Flashcards

2/3. Growing environment and vineyard Flashcards

1
Q

Define climate.

A

the AVERAGE ANNUAL PATTERN of temperature, rainfall and sunlight.

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2
Q

Define weather.

A

the ANNUAL VARIATION that happens relative to the climatic average

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3
Q

Define viticulture.

A

the production of grapes [mneumonic: T>growTh]; more expansively, the science, study and production of (any) grapes

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4
Q

What is the temperature range for photosynthesis? What is the ideal range?

A

limit of range: 10 C - 35 C (50 F - 95 F)

ideal range: 20 C - 30 C (70 F - 85 F)

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5
Q

How do large bodies of water impact climate?

A

the closer to the water, the less temperature variation

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6
Q

Define Berry Set (Fruit Set)

A

the transition phase from flower to berry (after pollenation)

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7
Q

Define Trellis and explain purposes.

A

Network of stakes, posts and wires to position vines; these help to maximize photosynthesis, control vigor, prevent fungus, access fruit, manage the direction of growth, i.e. position leaf and fruit correctly

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8
Q

Most vines are replaced at what age?

A

30-50 years

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9
Q

In the life of a vine the first yield normally occurs when?

A

the third year

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10
Q

A vineyard usually is left fallow for how long after vines are removed?

A

3+ years

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11
Q

Define coulure

A

aka shatter, flowers failing to develop into berries; a type of poor berry/fruit set; this term applies when more than the normal number of flowers fail to be fertilized.

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12
Q

Describe a Continental Climate.

A

far from large bodies of water; hot summers, cold winters; less precipitation

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13
Q

Define Bush Training

A

no Trellis; vine grows like a bush; not suitable for mechanical harvesting; spur-pruned ???

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14
Q

What are alternative names for Bush Training?

A

head or gobelet

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15
Q

What is most common type of training system?

A

Vertical shoot positioning (VSP)

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16
Q

What kind of plant density works with VSP?

A

high

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17
Q

What kind of pruning works with VSP

A

replacement-cane or cordon-spur

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18
Q

What are examples of ‘big vine’ training systems?

A

Lyre, Geneva Double Curtain, Pergola

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19
Q

What kind of plant density works with Big vine training?

A

low

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20
Q

Are big vine training systems suitable for mechanical harvest?

A

yes

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21
Q

Are VSP training systems suitable for mechanical harvest?

A

yes ???

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22
Q

How are big vine training systems usually pruned?

A

spur

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23
Q

What are two types of poor fruit-set?

A

Coulure/Shatter; Millerandage

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24
Q

Define millerandage.

A

Abnormal fruit-set, with a high-proportion of small seedless berries mixed in with the normal berries.

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25
Q

What is an advantage of millerandage?

A

intense sweetness of seedless grapes

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26
Q

How does millerandage cause problems at harvest?

A

berries within an affected bunch ripen at different speeds

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27
Q

Describe Maritime climate.

A

influenced by the ocean; high rain fall; mild temperatures

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28
Q

Name a cool continental climate.

A

Mosel, Champagne

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29
Q

Name a moderate continental climate.

A

Burgundy, Central Otago, Borolo, Niagara Peninsula

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30
Q

Name a warm continental climate.

A

Ribera del Duero, Medoza

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31
Q

Name a hot continental climate.

A

La Mancha, Port

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32
Q

Name a cool Maritime climate.

A

Muscadet

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33
Q

Name a moderate Maritime climate.

A

Bordeaux, Rias Baixas

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34
Q

Name a warm Maritime climate.

A

Auckland

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35
Q

Name a moderate Mediterranean climate.

A

Chianti, Carneros

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36
Q

Name a warm Mediterranean climate.

A

Southern Rhone, Napa Valley, Chile

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37
Q

Name a hot Mediterranean climate.

A

Murray-Darling

38
Q

What type of grape variety is required for cool continental climate?

A

bud late, ripen early

39
Q

What is the rainfall in a typical continental climate?

A

dry summers

40
Q

What is the rainfall in a typical maritime climate?

A

spread out throughout the year

41
Q

Who revolutionized canopy management with a book called “Sunlight into Wine”?

A

Richard Smart

42
Q

Define Transpiration.

A

Transpiration is a process which allows the diffusion of carbon dioxide gas from the air, cools plants, changes osmotic pressure of cells, and enables mass flow of mineral nutrients and water from roots to shoots.

43
Q

Define mesoclimate.

A

the climate of a particular vineyard ??? is this different than French term climat and lieu-dit?

44
Q

Name the steps in the annual growth cycle of a vine.

A

budburst, shoot and leaf growth, flowering, berry (or fruit) set, veraison, harvest, leaf fall, dormancy

45
Q

What is temperature threshold for budburst?

A

10 C

46
Q

What is temperature threshold for flowering?

A

15 C

47
Q

What is chlorosis?

A

In viticulture, the most common symptom of poor nutrition in grapevines is the yellowing of grape leaves caused by chlorosis and the subsequent loss of chlorophyll. This is often seen in vineyard soils that are high in limestone such as the Italian wine regions of Barolo, Rioja, Champagne and Burgundy. In these soils the grapevine often struggles to pull sufficient levels of iron. [wiki]

48
Q

Define Bordeaux Mixture.

A

Bordeaux mixture (also called Bordo Mix) is a mixture of copper(II) sulfate (CuSO4) and slaked lime (Ca(OH)2) used as a fungicide. It is used to prevent infestations of downy mildew, powdery mildew and other fungi. It is sprayed on plants as a preventative (not a treatment) leaving the vines an alarming bright-blue color.

49
Q

When is fog beneficial for grape development?

A

beneficial when the fog burns off by mid-day, in warm climates, and when botrytis is desired.

50
Q

Describe Mediterranean climate.

A

sunny with warm, dry summers and mild wet winters

51
Q

What are the differences between Mediterranean and maritime climates?

A

Mediterranean climate is warmer, sunnier and drier in the summer. Maritime climate is cooler, cloudier with rain spread out over the summer.

52
Q

What are the differences between the wines of Mediterranean and maritime climates?

A

wines from Mediterranean climate tend to be fuller bodied, with riper tannins, higher alcohol and lower acid

53
Q

What is veraison?

A

the onset of ripening, changing of color of grapes (from green to yellow or red)

54
Q

How does phylloxera damage a vine?

A

It attacks the roots and allows viruses and bacteria to then kill the vine.

55
Q

What type of creature is phylloxera?

A

an aphid, almost microscopic, pale yellow sap-sucking insect.

56
Q

Tannins are derived from what?

A

pits, stems, and barrels and grape skins

57
Q

The primary sugars found in ripe grapes are what?

A

fructose and glucose (after hydrolysis of sucrose); arabinose, rhamnose and xylose are minor sugars in grapes that are not fermentable

58
Q

What is the effect of excessive foliage on humidity?

A

increases

59
Q

Define photosynthesis.

A

a process by which chlorophyll uses sunlight to convert CO2 and water into sugar and oxygen

60
Q

What three acids are found in the grape?

A

citric, malic, tartaric

61
Q

What is Oidium?

A

a fungal disease, the French name for Powdery Mildew

62
Q

What is Crown Gall?

A

a tumor like growth caused by a bacteria (Agrobacterium)

63
Q

What limits a buds ability to fully ripen the vine?

A

sunlight and heat

64
Q

Chlorosis is commonly associated with which soil and regions?

A

Limestone soils in Champagne, Burgundy, Rioja and Barolo.

65
Q

What soil type which holds water well?

A

Clay

66
Q

What soil type which holds water poorly?

A

Sand

67
Q

What attribute of soil determines its ability to retain water and nutrients?

A

particle size affects porosity of soil, larger particles are poor at holding water and nutrients

68
Q

What are the characteristics of the ideal soils?

A

composed of a mixture of different particle sizes, relatively few nutrients, well drained with enough water storage to support the vine

69
Q

For vine growth, what are the critical soil nutrients?

A

potassium, phosphorus, nitrogen [mneumonic: P(h)iNK]

70
Q

Soil that limits water supply is most critical at what stage?

A

after veraison

71
Q

Soil with a good water supply is most critical at what stage of growth?

A

early in the season

72
Q

What is terroir?

A

the combined effect of aspect, slope, climate, weather, grape variety and soil.

73
Q

What is the primary disadvantage of excess foliage?

A

slows grape maturity

74
Q

Temperature and sunlight are both important factors for ripening. Which is most important in the choice of varietal for a given region?

A

temperature

75
Q

How can vineyard design minimize risk of frost?

A

avoidance of low-lying areas, training vines high

76
Q

Which disease is spread by the Glassy-winged Sharpshooter?

A

Pierce’s Disease, a bacterial disease spread by insect vector.

77
Q

What is Pierce’s Disease?

A

a bacterial disease spread by insect vector.

78
Q

Name a wine area decimated by Pierce’s Disease.

A

Southern Coast of California

79
Q

What color is associated with bud burst?

A

green buds emerge from wood

80
Q

When is bud break in Northern Europe?

A

March

81
Q

Can pruning affect budbreak?

A

Yes. Late pruning can delay budbreak.

82
Q

What is the time lapse from budbreak to shoot and leaf growth?

A

within 10 days

83
Q

What is provignage?

A

natural reproduction of vines, shoots spread and form roots systems where branches touch the ground

84
Q

What is the time lapse from budbreak to flowering?

A

6-13 weeks

85
Q

What type of weather is required for a good berry set?

A

temperature of 15 degrees C, plenty of sunlight, little or no rain

86
Q

Why did phylloxera not invade Europe until 300+ years after the transatlantic trade started?

A

For phylloxera to survive the voyage, it required steamships for enough speed to arrive intact.

87
Q

Name 4 factors than can be used to manage vigor of the vine.

A

number of buds, cover crops, density of plantings, rootstocks, varietal selection [mnemonic: bcdR>vigoR]

88
Q

Name 4 factors than can be used to manage ripeness.

A

canopy management, limit water after veraison, match number of buds to available inputs of water, heat and sunlight.

89
Q

Name two varieties that are often vinified protectively from the standpoint of oxidative handling.

A

Sauvignon Blanc, Riesling

90
Q

Name a white variety that is often made oxidatively.

A

Burgundian Chardonnay

91
Q

What is a key difference between making red and white wines with regards to pressing?

A

for white wines, pressing is done before fermentation

WSET3 (56 decks)

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