Global Flashcards
(40 cards)
What are the primary goals of canopy management?
Optimize light exposure, reduce disease risk, manage yield and ripening.
How does vine water status affect grape quality?
Moderate stress can enhance concentration; excess or deficit can hinder ripening.
What are the pros and cons of mechanical harvesting?
Pros: speed, cost. Cons: damage, selectivity issues.
How does vine density impact vineyard management?
Higher density increases competition; affects vigor, yield, and quality.
What are the differences between organic, biodynamic, and sustainable viticulture?
Organic: no synthetic inputs. Biodynamic: holistic, spiritual. Sustainable: broader environmental and social focus.
What are key considerations in site selection for a vineyard?
Climate, soil, topography, water access, market proximity.
How does altitude affect grape growing?
Increases diurnal range, preserves acidity, delays ripening.
What are the benefits of dry farming?
Lower yields, concentrated fruit, environmental benefits.
How do viruses affect grapevine health?
Reduce yield and quality; examples: leafroll, fanleaf virus.
What is the role of plant material selection in vineyard establishment?
Affects disease resistance, yield potential, and wine style.
What is cold soak and what are its effects?
Pre-fermentation maceration to extract color and aroma precursors.
How does thermovinification affect wine?
Rapid color extraction but can reduce aromatic complexity.
What are the pros and cons of whole bunch fermentation?
Adds complexity and structure but can increase greenness or volatility.
What is reverse osmosis used for in winemaking?
Alcohol reduction, VA reduction, concentration of must.
How does oak influence wine?
Contributes aroma, structure, micro-oxygenation.
What are key factors in fermentation temperature management?
Prevents stuck fermentation, influences aroma, yeast health.
What are lees and what role do they play?
Dead yeast and solids that can add texture and complexity when stirred.
What is the role of enzymes in winemaking?
Aid in clarification, aroma release, color extraction.
How can acid be adjusted in winemaking?
Via tartaric acid addition or deacidification methods.
What is the difference between inoculated and spontaneous fermentation?
Inoculated: consistent, reliable. Spontaneous: complex but unpredictable.
What is sterile filtration and when is it used?
Removes microorganisms before bottling to ensure stability.
What is cold stabilization?
Used to prevent tartrate crystals by holding wine at low temperature.
What causes protein haze and how is it prevented?
Unstable proteins precipitate; prevented via bentonite fining.
What types of closures are commonly used?
Natural cork, technical cork, synthetic, screwcap, glass.
