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Rick's WSET3 > C6 - Vineyard Management > Flashcards

C6 - Vineyard Management Flashcards

1
Q

What are the three main considerations a producer may need to make when choosing a site?

A

Environmental conditions
Business considerations
Grape variety

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2
Q

Which environmental conditions does a producer have to consider?

A 
Average temperature
Rainfall
Sunlight
Soil fertility
Drainage
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3
Q

What business considerations must be made by a producer when selecting a vineyard site?

A

Proximity to utility infrastructure (power, water etc.)
Availability of a vineyard workforce
Accessibility for machinery
Cost of land

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4
Q

What must a producer consider regarding grape variety when selecting a site?

A

It must suit climatic conditions
Demand
Legal restrictions

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5
Q

How is a new vineyard prepared?

A

Existing vegetation is cleared
Fertility tested (and corrected with fertiliser if necessary)
Young vines are planted by hand or machine
Vines protected from animals with plastic sleeves
Irrigation allowed to help young vines establish themselves

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6
Q

Why is irrigation allowed in some places after new vines have been planted?

A

To allow the vines to establish themselves

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7
Q

When does a vine’s first yield usually come?

A

In the third year after planting

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8
Q

At what age on average are vines usually replaced?

A

30 - 50 years

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9
Q

What is the main factor that makes old vines desirable?

A

They give a greater concentration of flavours

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10
Q

What are the potential disadvantages to growing an old vine?

A

Lower yield

Susceptibility to disease

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11
Q

For how long is a vineyard typically left fallow after the vines are dug up?

A

Three or more years

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12
Q

What are the four main techniques used to manage a vine?

A

Training
Pruning
Trellising
Planting density

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13
Q

The grower will adapt the four main vineyard management techniques to suit the availability of these resources:

A

Temperature
Sunlight
Water
Soil nutrients

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14
Q

Name a practical consideration a grower may have to make when establishing a vineyard

A

Use of machinery

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15
Q

What is the ultimate goal of a grape-grower?

A

To maximise the production of fruit at the desired quality level as economically as possible

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16
Q

What is vine training?

A

The shape of the permanent wood of the vine

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17
Q

What are the two principal branches of vine training?

A

Head training

Cordon training

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18
Q

Both head training and cordon training can be…to benefit from heat retained by the soil or…to avoid frosts

A

Low trained

High trained

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19
Q

Describe a head-trained vine

A

They have very little permanent wood
Some have only a trunk
Some have a few arms protruding from the trunk
They can be spur-pruned or replacement cane pruned

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20
Q

Describe a vine which is cordon trained

A

A trunk with one or two arms of permanent wood

Usually spur pruned

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21
Q

Describe a positive and negative of cordon training a vine

A

The sturdy permanent cordon with shoots positioned along its length, makes mechanisation easier
It can take longer to establish because of the greater amount of permanent wood

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22
Q

Cordon training can also be used to create…

A

Big vine structures

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23
Q

What is pruning?

A

The removal of unwanted leaves, canes and permanent wood

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24
Q

What is the purpose of pruning?

A

It shapes the vine and limits its size

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25
Q

When does pruning typically take place?

A

Every summer and every winter

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26
Q

What is the main purpose of winter pruning?

A

To determine the number and location of buds that will form shoots in the coming season

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27
Q

Why is it important to ensure that buds are not too close together?

A

To help with canopy management

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28
Q

What are the two styles of winter pruning?

A

Spur pruning

Replacement cane pruning

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29
Q

Describe spur pruning

A

Spurs are either distributed along a cordon or around the top of the trunk

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30
Q

Describe replacement cane pruning

A

Typically one or two canes are retained
Each cane is tied horizontally to the trellis for support
Most common on head-trained vines

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31
Q

What are the two main disadvantages to replacement cane pruning?

A

It requires a large, skilled workforce to choose suitable canes and train them
It is more complex than spur pruning

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32
Q

What is the alternative name for replacement cane pruning?

A

Guyot training

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33
Q

What does summer pruning involve?

A

Trimming the canopy to restrict vegetative growth and direct sugar production to the grape
It can involve leaf stripping so that bunches have optimal exposure to the sun

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34
Q

What is a vine’s ‘canopy’?

A

All green parts of the vine

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35
Q

What is a grower’s most important concern when considering canopy management?

A

Whether to trellis

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36
Q

What is a trellis?

A

A permanent structure of stakes and wires, used to support any replacement canes and the vine’s annual growth

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37
Q

What is a bush vine?

A

The vines do not have a trellis system and the shoots can hang down as far as the ground
They are head-trained and spur pruned

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38
Q

What kind of climate is a bush-trained vine most suited to? Give two examples…

A

Warm/hot, dry, sunny
Southern Rhône
Barossa Valley

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39
Q

Why is bush-training best suited to a hot, sunny environment?

A

The extra shade helps to protect the grapes

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40
Q

Why is bush-training unsuitable for cool or wet regions?

A

The shade can impede grape ripening

Lack of airflow can promote disease

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41
Q

Describe vines in Beaujolais

A

They are head-trained and spur-pruned

The buds are tied together at the tips, helping to expose bunches to air and sunlight

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42
Q

What kind of vines are not suitable for mechanical harvesting?

A

Untrellised

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43
Q

Give another name for bush-training

A

Gobelet

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44
Q

Describe the two main aspects of trellised vineyards

What is their collective term?

A

Each row of vines requires a line of posts joined by horizontal wires
Canes and shoots are tied to the trellis
Canopy management

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45
Q

What are the three important reasons for canopy management?

A

To control the amount of sunlight that gets to the canopy
To improve air circulation
To aid mechanisation

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46
Q

How does trellising aid mechanisation?

A

It separates leaves from grapes

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47
Q

What is the secondary benefit of separating leaves and fruit?

A

Spraying of insecticides and fungicides is more effective

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48
Q

What is the most widely used trellising system?

A

Vertical Shoot Positioning (VSP)

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49
Q

Which pruning system can VSP be used with?

A

Either

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50
Q

Describe VSP

A

Shoots are trained vertically and tied in place onto the trellis

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51
Q

How can VSP be adapted in hot, sunny regions?

A

Rather than tying the top of the shoots, allowing them to flop over, providing some shade for the fruit

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52
Q

Why might a grape grower choose adapted VSP over bush vine training?

A

It allows for mechanisation

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53
Q

How is planting density measured?

A

It is the number of vines planted in a given area

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54
Q

What is a hectare?

A

An area enclosed by a square with 100m sides

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55
Q

What is the rough range of planting densities?

A

1,000 - 10,000 vines per hectare

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56
Q

How does an acre relate to a hectare?

A

One acre is approximately 0.4 hectares

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57
Q

Name a very important set of criteria when deciding on planting density

A

Availability of nutrients and water

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58
Q

Explain the most advantageous planting density considerations for areas with limited water availability

A

Low planting density allows each vine’s roots to take up water from a larger volume of soil without any competition

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59
Q

Explain the effect on a vine of having low levels of nutrients but sufficient water?

A

It can still grow vigorously and produce lots of vegetative growth in preference to fruit

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60
Q

In a situation where a vine has plenty of rainfall/water, what may a grower do to reduce vigour?

A

Plant at high density to provide competition for resources

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61
Q

How may pruning be used to affect vine vigour in a well watered area? Describe why accuracy is important

A

Careful winter pruning can affect vine vigour
Too few buds left means the buds will have too much energy in the form of carbohydrates and will grow too vigorously and vice versa

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62
Q

What are the two human-controlled factors in the vineyard which can affect vine vigour?

A

Planting density

Pruning

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63
Q

What is the problem for a winemaker when there is ample rainfall and very fertile soils?

A

Vines can be overly vigorous

Pruning and planting density are often not enough

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64
Q

What is an additional practice which can be used when planting density and pruning aren’t enough to reduce vigour sufficiently?

A

Vines may be planted at low density with multiple cordons or canes

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65
Q

What is yield?

A

A measure of the amount of grapes produced

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66
Q

In what units may yield be measured?

A

Weight

Volume

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67
Q

What are the three principal reasons why a winemaker may need to know yield?

A

Legal requirements
Contractual obligations
Predicting tank space

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68
Q

How may yield be approximately predicted?

A

By observing the number of buds left on a vine after winter pruning

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69
Q

Which factors may make predicting yield difficult/inaccurate?

A

Frost damage
Poor fruit set
Pests and diseases

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70
Q

How may yields be reduced by the winemaker?

A

By removing immature grapes shortly after véraison

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71
Q

What is the process of removing immature grapes after véraison called?

A

Green harvesting

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72
Q

Why must green harvesting be carefully timed?

A

If done at the wrong time, the vine will compensate for the loss by increasing the size of the grapes that have been retained, causing flavour dilution and a re-increase of yield

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73
Q

What effect does yield have on grape quality?

A

No discernible effect

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74
Q

What are the broad potential effects of pests and diseases?

A

Reduced yield

Reduced fruit quality

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75
Q

What effect does leaf-damage have on a vine?

A

It reduces photosynthesis and consequently limits the vine’s ripening ability

76
Q

What are nematodes?

A

Microscopic worms that attack the roots of the vine, interfering with water and nutrient uptake

77
Q

What is the other effect a nematode can have other than interfering with nutrient/water uptake?

A

Transmitting vine diseases

78
Q

What is the best treatment for nematodes?

A

Prevention

79
Q

How may nematodes be effectively prevented?

A

Sanitising the soil before replanting

Using resistant rootstocks

80
Q

What are the two biggest problems when it comes to birds and mammals?

A

They can eat large numbers of grapes

Half eaten/crushed grapes are more susceptible to fungal disease

81
Q

How are birds and mammals deterred?

A

Nets and fences

82
Q

What do insects do to a vine?

A

Feed on grapes and leaves

83
Q

How is the problem of insects treated?

A

With insecticide sprays or integrated pest management

84
Q

What kind of environment do downy and powdery mildew thrive in?

A

Warm, humid environments

85
Q

Which parts of the vine can downy and powdery mildew attack?

A

All green parts

86
Q

What effect does it have on a wine if attacked by mildew?

A

Grapes lose their fruity flavour

The wine develops a mouldy, bitter taint

87
Q

What is grey rot caused by?

A

The fungus Botrytis Cinerea

88
Q

In what conditions does grey rot thrive?

A

Damp conditions

89
Q

Which part of the vine does grey rot attack?

A

Grapes

90
Q

What effect can grey rot have on black grapes?

A

They can lose their colour

91
Q

What is noble rot?

A

The name for grey rot when it has been used for winemaking

92
Q

How was powdery mildew traditionally treated?

A

With a sulphur-based spray

93
Q

How was downy mildew traditionally treated?

A

With Bordeaux Mixture - a copper based spray

94
Q

How is spraying most commonly done?

A

By tractor

95
Q

Why must spraying stop close to harvest?

A

So that there are no harmful chemical residues in the wine

96
Q

Other than spraying, how may the risk of fungal diseases developing be reduced?

A

Using appropriate canopy management

97
Q

Explain how canopy management may reduce the chance of fungal disease

A

An open vine canopy allows greater flow of air, promoting evaporation and keeping it dry

98
Q

What’s the big advantage of preventing fungal disease with only canopy management?

A

It’s financially and environmentally beneficial, as sprays are not needed

99
Q

What do viruses do to a vine?

A

The reduce its ability to function

100
Q

How do viruses affect wine?

A

They can dramatically reduce yield and quality

101
Q

How are viruses usually spread among vines?

A

Via cutting or nematodes

102
Q

What treatments are there for vine viruses?

A

None

103
Q

How can viruses be eradicated?

A

By digging up vines and sanitising the land

104
Q

How do bacterial diseases affect vines?

A

Many just reduce grape quality and quantity, but some can kill the vines

105
Q

How are bacterial diseases usually spread?

A

By small insects called sharpshooters

106
Q

How may bacterial diseases be treated or cured?

A

They can’t

107
Q

How can bacterial diseases be prevented?

A

Strict quarantine procedures and interrupting the lifecycle of the sharpshooters

108
Q

How may bacterial diseases be eradicated?

A

Digging up vines and sanitising the land

109
Q

What viticultural practice took off in the second half of the twentieth century?

A

The use of man made sprays/chemicals to control pests and diseases
An increased use of fertilisers

110
Q

Why has chemical spraying become a concern?

A

It damages the environment

111
Q

What are the three main options available to those wanting to reduce chemical spraying?

A

Sustainable agriculture
Organic agriculture
Biodynamic agriculture

112
Q

Are man-made chemicals prohibited in sustainable agriculture?

A

No

113
Q

Fundamentally, what is sustainable agriculture?

A

Growers are encouraged to pay closer attention to pest lifecycles and weather, in order to prevent diseases and outbreak before it occurs

114
Q

What is another possible name for sustainable agriculture when related specifically to pests?

A

Integrated Pest Management

115
Q

How may pest numbers be controlled during IPM?

A

By encouraging the presence of the pests’ natural predators

116
Q

What is organic agriculture?

A

Similar to sustainable agriculture, but with only a limited number of the traditional treatments against pests and diseases and in smaller quantities
It is a set of accredited practices

117
Q

Why is organic viticulture inconsistent?

A

Accreditation boards vary with regard to standards

118
Q

What is the one main rule all organic vineyards must follow to be accredited?

A

They need to undergo a period of conversion before they can be certified

119
Q

Who founded Biodynamic Agriculture?

A

Rudolf Steiner and Maria Thun

120
Q

What broadly, is biodynamic agriculture?

A

It adopts organic practices but also incorporates philosophy and cosmology
Vineyard soil is seen as part of a connected system with Earth, the air and other planets
Practitioners adapt growing practices in coincidence with cosmic cycles

121
Q

In biodynamic agriculture, what is used as fertiliser, disease treatment and pest deterrent?

A

Homeopathic remedies called treatments

122
Q

How does a vineyard officially become biodynamic?

A

By being certified

123
Q

When does budburst occur in the northern and Southern Hemispheres?

A

March - April

September - October

124
Q

When does early shoot and leaf growth occur in the northern and Southern Hemispheres?

A

March - May

September - November

125
Q

Where does flowering and fruit set occur in the northern and Southern Hemispheres?

A

May - June

November - December

126
Q

When does Véraison and berry ripening occur in the northern and Southern Hemispheres?

A

July - September

January - March

127
Q

When does harvest occur in the northern and Southern Hemispheres?

A

September - October

March - April

128
Q

When is winter dormancy in the northern and Southern Hemispheres?

A

December - March

July - September

129
Q

At what mean temperature does budburst generally begin?

A

10C

130
Q

The temperature at which budburst occurs depends on…

A

Grape variety

131
Q

Name two varieties which bud at relatively low temperatures. Give another name for this…

A

Chardonnay and Pinot Noir

Early-budding varieties

132
Q

Name one variety which buds at relatively low temperatures. Give another name for this…

A

Cabernet Sauvignon

A late-budding variety

133
Q

What is the biggest risk to budburst?

A

Spring frosts

134
Q

What practice begins at budburst?

A

Spraying

135
Q

Describe what happens during ‘early shoot and leaf growth’? How is energy provided for this?

A

Shoots grow rapidly until the vine flowers
Initially fuelled by stored carbohydrate reserves
Energy provided partially by leaves as they grow and begin to photosynthesise

136
Q

When are water and nutrients most important during a plant’s lifecycle?

A

Early shoot and leaf growth

137
Q

If practiced, when does shoot-tying take place?

A

During early shoot and leaf growth

138
Q

What does the vine most need during flowering? Why?

A

Warm temperatures
Plenty of sunshine
Little or no rain
Pollination may be disrupted, reducing fruit-set

139
Q

What is fruit set? What else occurs?

A

When a flower develops into a grape

Unpollinated flowers drop off

140
Q

What is it called when more flowers than normal fail to fertilise?

A

Coulure

141
Q

What is Millerandage?

A

When grapes form without seeds and remain small

142
Q

What is the outcome of Coulure or Millerandage?

A

Reduced yields

143
Q

What is generally the cause of Millerandage and Coulure?

A

Cold, cloudy or rainy weather during pollination

144
Q

How long do grapes grow before veraison?

A

6 - 8 weeks

145
Q

What is véraison? Describe it

A

The point at which grapes begin to ripen

Skin changes colour

146
Q

What occurs between Véraison and ripening?

A

Grapes swell and fill with water
Sugar levels rise, acid levels drop
Colour pigments and flavour compounds accumulate
Tannins develop

147
Q

What conditions are ideal for ripening?

A

Warm and sunny conditions

Mild water stress to inhibit shoot growth and encourage grape ripening

148
Q

What processes may happen during berry ripening? What is the purpose?

A

Summer pruning
Green harvesting
Summer pruning removes excess foliage, ensuring the canopy remains open
Green harvesting controls yield and improves fruit quality

149
Q

What conditions are ideal for harvest? Why?

A

Dry
Excess rainfall before harvest can cause the grapes to swell, diluting flavour
Chances of rot are increased too

150
Q

When must spraying finish?

A

A reasonable time before harvest to ensure there are no harmful residues in the wine

151
Q

What happens naturally during winter dormancy?

A

Shoots become woody
Leaves fall
The vine stores carbohydrates in its roots

152
Q

What effect can winter freeze have on a vine?

A

Buds can die

The vine can die

153
Q

How may a vine be protected from winter freeze?

A

By piling earth up around the vine

154
Q

What may a grape grower do during winter dormancy?

A

Winter pruning

155
Q

How is Véraison defined?

A

The point at which grapes begin to ripen

156
Q

What signals the start of Véraison?

A

A change in colour of the grapes’ skin

157
Q

What happens to the colours of black and white grapes during Véraison?

A

Black grapes turn red, then purple

White grapes turn translucent and golden

158
Q

What happens within grapes as they ripen?

A

Sugar levels rise and acid levels drop

159
Q

How is the ripening process in a grape tracked?

A

Monitoring the rise in sugar levels

160
Q

What else may happen within a grape as acid levels drop and sugar levels rise?

A

The grapes will develop their signature flavours

Tannins in the grape skins become less bitter and astringent

161
Q

What dictates when the ideal balance of sugar, acid, flavour and tannin is reached in a grape?

A

Grape variety
Climate
Style/quality of wine being produced

162
Q

When does harvest ideally begin?

A

When the vigneron believes the grapes have the exact qualities needed to create the desired style of wine

163
Q

What may cause a winemaker to bring the harvest forward?

A

Poor weather conditions

164
Q

What does hail do to crops?

A

Destroys them

165
Q

What can rain do to crops?

A

Cause the grapes to swell excessively and dilute the juice

166
Q

Why do winemakers need to coordinate the arrival of fruit at the winery?

A

To make sure it is not suddenly overwhelmed with fruit it does not have the capacity to process

167
Q

How is harvesting done?

A

By hand or machine

168
Q

Name the main factors which dictate how a vineyard should be harvested

A 
How the vineyard is planted
Labour availability/cost
Vineyard topography
Weather conditions
Winemaking choices
169
Q

How must premium wine be harvested?

A

By machine or hand

170
Q

How do machine harvesters work?

A

By shaking the trunk of the vine and collecting the ripe berries as they fall off, leaving the stalks behind

171
Q

What are the major disadvantages/difficulties of machine harvesting?

A

They are unselective, often collecting unhealthy, damaged and unripe grapes, as well as bits of leaf, insects and other contaminants
They can only be used on flat or gently sloping land
They are best suited to varieties whose grapes are not easily damaged and come away easily from their stems
They cannot be used for wines whose grapes need to be picked in whole bunches

172
Q

What is MOG?

A

Matter Other than Grapes

Unwanted contaminants collected often by machines during harvest

173
Q

How are MOG dealt with during harvest?

A

They can be removed at the winery during sorting

174
Q

When might it not be possible to sort out MOG?

A

Some harvesting operations are too large

175
Q

What is arguably the biggest advantage of machine harvesting?

A

Speed

176
Q

Give two reasons as to why speed is such a big benefit when it comes to machine-harvesting

A

The vintage may be threatened by bad weather

Some varieties may become overripe very quickly

177
Q

Why might it be beneficial that machines can work overnight? Explain your answer

A

Grapes can be brought back to the winery when they are still cool
If they are cool, money is saved on cooling them before fermentation
It slows down the process of oxidation

178
Q

Name two wines whose grapes need to be picked in whole bunches

A

Champagne

Beaujolais

179
Q

Describe hand harvesting

A

It involves pickers cutting off individual bunches of grapes with secateurs

180
Q

List the three main disadvantages of hand harvesting

A

It is slower
It is more labour-intensive
It can be more expensive

181
Q

What is the biggest advantage of hand-harvesting?

A

It allows grape selection to take place in the vineyard

182
Q

For which wines is hand-harvesting essential? Why?

A

Those requiring grapes affected by noble rot
Onset and level of rot can vary between bunches
Less damage occurs
Grapes can be further protected from damage by transporting them in shallow, stackable trays

183
Q

Unlike machine harvesting, the…are retained

A

Stems

184
Q

Why is it good that hand harvesting allows stems to be retained

A

Whole, intact bunches can produce a very clean, pure juice when pressed during white winemaking
It is essential for whole-bunch fermentations in red winemaking

185
Q

Give three examples of places where machine harvesting is not possible. Give the reason

A

Douro
Mosel
Northern Rhône

Rick's WSET3 (44 decks)

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