D1

Question 1

Head grafting/top grafting

Answer 1

The process of cutting the original vine at the trunk and grafting a bud from a new variety on top

Question 2

Grubbing Up

Answer 2

The process of digging vines out the ground

Question 3

Slurry

Answer 3

Semi liquid form of manure - organic compost

Question 4

Green Manure

Answer 4

The term for cover crops that have been grown, mown and turned into soil to decompose and provide nutrients

Question 5

Fertigation

Answer 5

The addition if water soluble fertiliser that’s added to an irrigation system (usually drip)

Question 6

Aspersion

Answer 6

The reaction of water freezing and releasing energy, in this case to offer protection against frost to vines

Question 7

Under Cropping

Answer 7

Term for when the yield of fruit is too low for the vigour of the vine

Question 8

Vegetative Cycle

Answer 8

Year on year cycle of under cropping and excessive vigour compared to yield of fruit

Question 9

Petiole

Answer 9

The area between the leaf stalk and stem of the vine. Where buds form

Question 10

Hilling up

Answer 10

The process of building up soil around the vine graft to protect from winter freeze

Question 11

Inversion layer

Answer 11

Warm zone of air 10m above ground level, 3-5 degrees warmer than ground level

Question 12

Smudge Pots

Answer 12

Oil/propane gas heaters

Question 13

Bougies

Answer 13

Wax Candles used for frost mitigation

Question 14

Erysiphe Necator/ AKA Oidium tuckeri

Answer 14

The fungus that causes Powdery Mildew. Specific to grapevines with American species more resistant than Vinifera

Question 15

Peronospora

Answer 15

The water mould that causes Downy Mildew. Lives within the vines tissue

Question 16

Thiols

Answer 16

A category of aromas that are created during fermentation due to precursors in must. Eg 4MPP in Sauvignon Blanc

Question 17

Linalool and Geraniol

Answer 17

A sub category of Terpenes (aromatic precursors) that contribute to Grape aromas in Muscat

Question 18

Vin Methode Nature

Answer 18

The first recognised certification body of natural wine, based in France

Question 19

Lysozyme

Answer 19

The enzyme that kills lactic acid bacteria, preventing MLC

Question 20

Lactones

Answer 20

Aroma compounds derived from American oak that give aromas of coconut

Question 21

Colloids

Answer 21

Microscopic particles too small for filtering. Removed by fining

Question 22

Velcorin

Answer 22

The commercial name for dimethyl dicarbonate (DMDC), a treatment added before bottling that inactivates Brettanomyces

Question 23

Sparging

Answer 23

The action of flushing wine with inert gas to remove dissolved oxygen

Question 24

Flavour scalping

Answer 24

An issue with plastic closures in which the plastic absorbs some flavour molecules leading to a loss of some flavour intensity

Question 25

Saran

Answer 25

A form of plastic with low permeability, used for the seal under screw caps

Question 26

Technical Specification

Answer 26

A list of a wines main measurable chemical parameters

Question 27

Reefers

Answer 27

Insulated tanks used for long distance transportation of wine

Question 28

Laccase

Answer 28

An enzyme contributed by botrytis, capable of oxidising compounds in must and wine as relatively resistant to SO2

Question 29

Aqueous solutions

Answer 29

A solution eg grape must in which anthocyanins are more soluble

Question 30

Anaerobic metabolism

Answer 30

A change in whole grapes when entered into an oxygen free environment. Some sugars in the grape are converted into alcohol. "Intracellular fermentation"

Question 31

Canopy

Answer 31

Shoots and their major structures: buds, leaves, lateral shoots, tendrils, inflorescence and grape bunches

Question 32

Nodes

Answer 32

Little swellings along shoot where other structures are attached

Question 33

Internodes

Answer 33

The length in-between nodes

Question 34

Lignify

Answer 34

The process of green shoots turning woody and brown, happens in autumn

Question 35

Petiole

Answer 35

Another name for leaf stalk

Question 36

Second crop

Answer 36

A set of inflorescences produced from lateral shoots

Question 37

Transpiration

Answer 37

Process of drawing water and nutrients up through the vine from the roots to the leaves

Question 38

Teinturier varieties

Answer 38

Varieties with red coloured pulp, eg alicante bouschet

Question 39

Respiration

Answer 39

Process where energy is released from food substances to produce sugar

Question 40

Xylem

Answer 40

A type of transport tissue that transfers water and nutrients from roots to other parts of the vine

Question 41

Lag phase

Answer 41

Growth slows down for a few days during veraison

Question 42

Synthesis

Answer 42

Construction of complex chemical compounds from simpler ones

Question 43

Phloem

Answer 43

A type of transport tissue, transports a sugar solution from leaves to other parts of the vine during ripening

Question 44

E.N.S.O.

Answer 44

El Nino-Southern Oscillation. A climatic cycle in the Pacific with significant effect on weather.

Question 45

Turgidity

Answer 45

A vine shoots and leaves not wilting due to available water

Question 46

Mineralisation

Answer 46

The process in which organisms in the soil feed on organic matter and convert it into inorganic matter, a form available to the vine

Question 47

Biomass

Answer 47

The total quantity/weight of organisms in a given area or volume of soil

Question 48

I.F.O.A.M.

Answer 48

International Federation of Organic Agricultural Movements

Question 49

Dynamised

Answer 49

Action of stirring the contents of, in this case the cow horn, into water by creating a vortex then reversing it.

Question 50

Plough pan

Answer 50

An impervious layer of soil that has formed from years of ploughing at the same depth

Question 51

Subsoiling

Answer 51

The action of breaking down the plough pan before cultivation

Question 52

Titration

Answer 52

A method of finding out the amount of substance in a solution by gradually adding measured amounts of another substance that reacts in a known way

Question 53

Kloeckera and Candida

Answer 53

Strains of ambient yeasts