Definitions

Question 1

Climate

Answer 1

The annual pattern of temperature, sunlight, rainfall, humidity, and wind averaged out over several decades (˜30 years)

Question 2

Define soil texture

Answer 2

The average size of its constituent particles

Question 3

Define soil structure

Answer 3

The shape of the particles and how they are fitted together

Question 4

Define soil porosity

Answer 4

The spaces between the soil grains, called pores, and the percentage of the soil they occupy, the soil porosity

Question 5

Vigour

Answer 5

Used to describe vegetative vine growth, which includesthe growth of the shoots, leaves and lateral shoots, and has implications on the yield andthe growth of the shoots, leaves and lateral shoots, and has implications on the yield andripening of the grapes.

Question 6

Advective frosts

Answer 6

are caused by large volumes of cold air moving in from very cold areas

Question 7

bâtonnage

Answer 7

stirring of the lees

Question 8

Blending

Answer 8

usually refers to the mixing together of two or more batches of wine, as opposed to the blending of two different substances

Question 9

Brand

Answer 9

is the set of physical attributes of a product or service, together with the beliefs and expectations surrounding it – aunique combination which the name or logo of the product or service should evoke in the mind of the audience

Question 10

Bud fruitfulness

Answer 10

describes the number of inflorescences developing inside a latent bud.

Question 11

Canopy management

Answer 11

involves the organisation of the shoots, leaves and fruit of the vine inorder to maximise grape yield and quality.

Question 12

Centrifugation

Answer 12

This is a rapid process that spins the wine at high speed to clarify it.
It can replace depth filtration and allow early bottling. It is very effective with wines with a lot
of matter in suspension.

Question 13

Clarification

Question 14

Continentality

Answer 14

is a measure of the difference between the annual mean temperaturesof the hottest and coldest months.

Question 15

Cover crops

Answer 15

are plants that are specifically planted, or allowed to grow, that have a beneficial effect on the vineyard.

Question 16

Crop thinning or green harvesting

Answer 16

– This is the removal of bunches of grapes to increaseripeness of those grapes left on the vine. If this process is timed near véraison, it can enhanceripening.

Question 17

Crushing grapes

Answer 17

, which happens at the beginning of the winemaking process, is the application of sufficient pressure to the grapes to break the skins and release the juice, making it available for fermentation.

Question 18

Cultivation

Answer 18

is a method of weed control that involves ploughing the soil to cut or disturb theweeds’ root systems.

Question 19

Delestage

Answer 19

Rack and return

Question 20

Disbudding

Answer 20

– This activity (also called debudding) is the removal of buds and is conducted both to manage vine balanceand yields, and to remove buds that are poorly positioned.

Question 21

Filtration

Answer 21

is a physical separation technique used to eliminate solids from a suspension by passing it through a filter medium consisting of porous layers that trap solid particles, thus making the liquid clear.

Question 22

Fining

Answer 22

is a procedure in which a fining agent is added to speed up the process of the precipitation of suspended material in the wine.

Question 23

Finishing

Answer 23

Preparing a wine to be put in its final packaging (glass bottle or other format) ready for sale. For the overwhelming majority of winemakers, the aim is to produce a clear and stable wine.

Question 24

Flowering

Answer 24

describes the opening of the individual flowers within an inflorescence.

Question 25

Frosts

Answer 25

occur when cold air below 0°C / 32°F collects at ground level, freezing water in the vine’s growing buds and shoots.

Question 26

Fruit set

Answer 26

is the term used to describe this transition from flower to grape.

Question 27

Lees

Answer 27

describes the sediment that settles at the bottom of a wine vessel. It is made up of dead yeast, dying yeast and bacteria, grape fragments, precipitated tannins, nutrients and other insoluble compounds. The sediment that forms quickly after the end of fermentation (within the first 24 hours) is called gross lees.  This is made up of the larger, heavier particles. Smaller particles may settle more slowly, and when they gradually form a sediment they are known as fine lees.

Question 28

Marketing

Answer 28

the management process which is responsible for identifying, anticipating and satisfying consumer requirements profitably.

Question 29

Millerandage

Answer 29

A condition of the grape bunch in which there is a high proportion of seedless grapes. The seedless grapes can still ripen normally but are smaller than grapes with seeds.

Question 30

Monoculture

Answer 30

It is the cultivation of a single crop in a given area. So, here you'll see in this vineyard, in this plot of area, it is just vines that are

Question 31

Mulching

Answer 31

is the spreading of matter onto the vineyard soil to suppress the growth of weeds.

Question 32

Mutage

Answer 32

the addition of alcohol to grape must to halt fermentation

Question 33

Over-cropping

Answer 33

is where yield of fruit is too high compared to the vigour of the vine, the vine may gain sugars from the carbohydrates stored in the trunks, cordons (where applicable) and roots.

Question 34

Pigeage

Answer 34

Punching down

Question 35

Pressing

Answer 35

is the separation of the juice or wine from the skins and seeds.

Question 36

Pruning

Answer 36

is the removal of unwanted parts of the vine. It takes place in the winter and summer. Winter pruning is particularly important as it determines the number and location of buds that will form shoots in the coming growing season and hence impacts on the potential yield.

Question 37

Quality assurance

Answer 37

is a broader concept that includes quality control. It is the complete way a business organises itself to deliver a good product consistently and to protect itself from legal challenge. This includes planning, management systems and the monitoring and recording of key standards from vineyard to bottling of wine.

Question 38

Quality control

Answer 38

in a winery is the set of practices by which the company ensures a consistently good quality product.

Question 39

Racking

Answer 39

is the process of transferring wine from one vessel to another with the aim of removing sediment from the wine.

Question 40

Radiative frosts

Answer 40

are the result of heat being lost on still, cool nights.

Question 41

Regulated deficit irrigation (RDI)

Answer 41

is a system of timing and regulating the amount of irrigation so that the vine is put under mild to moderate water stress for a specified time within the growing season. This water deficit is usually scheduled between fruit set and véraison to limit further shoot growth and encourage grape development.

Question 42

Remontage

Answer 42

Pumping over

Question 43

saignée

Answer 43

Rosé wine made by short maceration and he by-product of must concentration in red wine production

Question 44

Skin contact

Answer 44

is the process of leaving the juice in contact with the skins to extract compounds from the skins (similar to cold soaking in red winemaking). When carried out on (crushed) white grapes, the main purpose is to enhance the extraction of aroma and flavour compounds and precursors, and to enhance the texture of the wine by extracting a small amount of tannin.

Question 45

Soil health

Answer 45

describes the continued capacity of the soil to act as a living ecosystem that sustains plants, animals and humans

Question 46

Soil

Answer 46

is the upper layer of the earth and is typically made up of geological sediment (solid matter (sand, pebbles, rocks etc.) that has been moved and deposited in a new location e.g. by wind or water), organic remains in the form of humus, and the pores in between the sediment that contain water and air. Geological sediment comes from the weathering of bedrock (the solid rock below the soil).

Question 47

Sparging

Answer 47

is a process to remove oxygen from a wine when levels are too high by flushing it with an inert gas to remove it.

Question 48

Stabilisation

Answer 48

is used to refer to several winemaking interventions which, if not carried out, could lead to undesired effects in the finished wine. This includes tackling the potential for unwanted hazes, deposits in the bottle and rapid changes in the wine (browning). Tartrate stability, fining and filtering all contribute both to clarification and stabilisation.

Question 49

Süssreserve

Answer 49

unfermented grape juice

Question 50

Terroir

Answer 50

“Vitivinicultural terroir is a concept which refers to an area in which collective knowledge of the interactions between the identifiable physical and biological environment and applied vitivinicultural practices develops, providing distinctive characteristics for the products originating from the area.  Terroir includes specific soil, topography, climate, landscape characteristics and biodiversity feature.” (Definition OIV)

Question 51

The diurnal range

Answer 51

The average difference between day-time and night-time temperatures.

Question 52

Trellises

Answer 52

are permanent structures of posts and wires that help to support and position the

Question 53

Triage

Answer 53

grape sorting

Question 54

Under-cropping

Answer 54

is where the yield of fruit is too low for the vigour of the vine, shoot growth continues through the vine cycle because there is not much fruit to ripen.

Question 55

vin gris

Answer 55

direct press rosé wine

Question 56

Vine density

Answer 56

is the number of vines that are planted per hectare of vineyard. Vine densities range from as low as a few hundred vines per hectare to over 10,000 per hectare.

Question 57

Vine training

Answer 57

typically refers to the shape of the permanent wood of the vine and can be split broadly into two categories

Question 58

Yield

Answer 58

is a measure of the amount of fruit produced. It can either be measured per vine (e.g. kg per vine) or over a set area (e.g. kg per hectare or tons per acre).

Question 59

Brix

Answer 59

Number of grams of sugar dissolved in 100g of aqueous solution

Question 60

Baume

Answer 60

Measure of a liquid's density