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Growing environment Flashcards

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1
Q

Vine structure

A

1) Shoots
2) 1 year old wood
3) Permanent wood
4) Roots

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2
Q

American rootstock

A

1) Vitis labrusca
2) Vitis riparia
3) Vitis berlandieri
4) Vitis rupestris

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3
Q

What are shoots made up of?

A

1) Buds
2) Leaves
3) Tendrils
4) Lateral shoots
5) Inflorescences/grape bunches

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4
Q

Types of buds

A

1) Compound/Latent buds
2) Prompt buds

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5
Q

Grapes with red coloured pulp

A

Teinturier varieties.
EG Alicante Bouschet

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6
Q

Pinot Noir clones

A

 PN Clone 115 clone
* High quality
* Low yields
* Small grapes
 PN Clone 521
* High yields
* Bigger grapes
* Better for sparkling wine production

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7
Q

MASS SELECTION/Selection Massale

A

Grape growers/vineyard owners take cuttings from the vines in their own vineyards and cultivate these cuttings

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8
Q

How are new grape varieties made?

A

1) Pollen from stamens of the flowers from one vine is transferred to stigmas of the flowers of another vine
2) Fertilisation occurs
3) CALLED: CROSS FERTILISATION
4) Grapes develop
5) Seeds from these vines are planted and grown

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9
Q

Examples of a “Cross” vine

A

Pinotage
1) Pinot Noir
2) Cinsaut

Muller-Thurgau
1) Riesling
2) Madeleine Royale

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10
Q

Example of Hybrid vine

A

Vidal Blanc

1) Ugni Blanc (Vitis vinifera)
2) Seibel (American)

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11
Q

Vine growth cycle
Northern hemisphere

A

Dormacy
Nov-March
Budburst
March-April
Shoot and leaf growth
March-June
Flowering and fruit set
May-June
Grape development
June-September
Harvest
August-October

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12
Q

Vine growth cycle
Southern Hemisphere

A

Dormacy
May-September
Budburst
September-October
Shoot and leaf growth
September-December
Flowering and fruit set
November-December
Grape development
December-March
Harvest
February-April

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13
Q

What does a the requirements of a vine?

A

1) Sunlight
o For photosynthesis
2) Heat
o For photosynthesis
o For respiration
 A process
 Energy is
released from food
substances
* Ie sugar
3) Water
o For photosynthesis
4) CO2
o For photosynthesis
5) Nutrients

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14
Q

Dormacy temperature

A

Below 10 degrees C

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15
Q

Budburst temperature

A

Above 10 degrees C

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16
Q

Early budding grapes

A
  • Merlot
  • Chardonnay
  • Pinot Noir
  • Grenache
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17
Q

Late budding grapes

A
  • Sauv blanc
  • Cab sauv
  • Syrah
  • Ugni blanc
  • Riesling
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18
Q

Parts of a vine flower

A

o Stamen
 Anther
 Filament
o Pollen
o Stigma
o Pollen tube
o Ovule
o Ovary
o Egg

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19
Q

Describe the flowering process

A

o The opening of the individual flowers within an inflorescence
o Pollen laden stamens are exposed
o Pollen grains are shed
o Land on moistened stigma surface
 Process is called pollination
o Pollen germinates
o Each pollen grain produces a pollen tube.
o Pollen tube penetrates the stigma and then the ovule in the ovary
o Pollen tube delivers sperm cells that fertilise the eggs in the ovule
o This leads to formation of the grape berry
o The fertilised ovules form seeds
o The wall of the ovary enlarges to form the skin and pulp of the grape
o Fruit set is transition from flower to grape

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20
Q

Two common forms of irregular fruit set

A

1) Coulure
2) Millerandage

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21
Q

Grapes commonly affected by coulure

A
  • Grenache
  • Cab sauv
  • Merlot
  • Malbec
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22
Q

Grapes commonly affected by millerandage

A
  • Chardonnay
  • Merlot
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23
Q

Grape development

A

1) Early grape growth
2) Veraison
3) Ripening
4) Extra ripening

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24
Q

Early ripening grapes

A

Chardonnay
Pinot Noir

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25
Late ripening grapes
Cab Sauv Grenache Mouvedre
26
Temperature for successful flowering
Min temp 17 degrees C
27
Temperature for successful pollination THEREFORE successful fruit set
26-32 degrees C
28
Ripening stage What temperature range does photosynthesis take place at a maximum rate
18-33 degrees C
29
What temperature leads to a rapid loss of acidity in final month of ripening?
mean temp above 21 degrees C
30
What temperature reduces acid loss to a point where acid levels are too high?
mean temp 15 degrees C and below
31
What temperature do anthocyanins increase most rapidly?
Between 15-25 degrees C
32
Optimal temperature range for shoot and leaf growth?
18-33 Deg C
33
Optimal temperature for fruit set?
26-32 deg C
34
Optimal temperature for increased bud fruitfulness in the next year?
above 25 deg
35
Optimal temperature range for anthocyanin synthesis?
15-25 deg
36
Natural factors that affect Temperature and Sunlight
* Latitude * Altitude * Slopes * Aspect * Proximity to water * Wind * Characteristics of soil * Mist/Fog/Clouds
37
Wine producing latitude zone?
30-50 latitude
38
Example of high altitude vineyard area
Salta Province, Argentina 1280m-3000
39
Which direction receives the most sunlight in Northern hemisphere
South facing
40
Temperature VS Altitude
Falls 0.6C over every 100m increase in altitude
41
Which direction receives the most sunlight in Southern hemisphere
North facing
42
Example of positive influence of proximity to water in COOL CLIMATE
Finger Lakes, New York State
43
Example of positive influence of proximity to water in WARM CLIMATE
Carneros, California
44
Willamette Valley, Oregon Latitude Average growing season temperature Current Cold or hot Grapes grown
45 Latitude 15.9 deg California current Cold Pinot noir
45
Margaux, Bordeaux Latitude Average growing season temperature Current Cold or hot Grapes grown
45 latitude 17.7 deg Gulf stream Warm Cab sauv
46
Diurnal Range definition
Average difference between day time and night time temperatures
47
How much water does a vine need to survive? Cool climate Warm climate
500mm Cool climate 750mm warm climate
48
West of Cascade Mountains
Puget Sound (Washington State) Cooler Wetter
49
East of Cascade Mountains
Colombia Valley (Washington State) Drier Rain shadow
50
Type of soil in Jerez
Albariza. Clay Good water retention Very dry area
51
5 most important nutrients
Nitrogen Potassium Phosphorus Calcium Magnesium
52
Climate classifications - Models
GDD (Growing degree days) Huglin index MJT (Mean Jan/Jul temperature)...warmest month GST (Growing season temperature)
53
Climate classification - GST
Cool climate = 16.5 or below Moderate climate = 16.5-18.5 Warm Climate = 18.5-21 Hot Climate = 21 and above
54
Approached to grape growing
Conventional viticulture Sustainable Regenerative Precision Biodynamic Organic
55
Ways in which grape varieties can be more or less adapted to their climate?
Time of budding Duration of annual life cycle Tolerance of drought Resistance to disease Winter Hardiness Vigour Clone Rootstock
56
Other considerations of grape variety choice
Style of wine Yield Cost Law Availability Market demand
57
RDI
Regulated deficit irrigation
58
Terms for "Old Vines"
vieilles vignes vinas viejas
59
Types of irrigation
Drip irrigation Flood irrigation Cannel irrigation Sprinklers RDI - Regulated deficit irrigation
60
Aim of Canopy Management
* Maximise the effectiveness of light interception by vine canopy * Reduce the shade within the canopy * Ensure an even/uniform microclimate so that grapes ripen evenly * Promote balance between vegetative and reproductive functions of vine * Arrange canopy to aid mechanization and or manual labour * Promote air circulation through canopy to reduce incidence of disease
61
Canopy management techniques
o Vine training o Winter Pruning o Vine trellising o Overall Plant vigour management  Nitrogen fertilization  Irrigation  Cover cropping  Etc o Summer pruning  Disbudding  Shoot removal  Shoot positioning  Pinching  Shoot trimming  Leaf removal  Crop thinning/Green harvesting
62
Types of trellising
VSP Geneva double curtain Lyre Scott-Henry
63
Summer pruning techniques
Disbudding/Debudding Shoot removal Shoot positioning Pinching Shoot trimming Leaf removal Crop thinning/Green harvesting
64
Types of frost
Advective Radiative
65
What is fired into thunderclouds to reduce risk of hail?
Silver iodide
66
Grapes commonly affected by Powdery Mildew
Chardonnay Cab Sauv
67
Grapes commonly affected by Grey Rot
Semillon Sauv Blanc Pinot Noir Thin skins Tight bunches
68
Grapes commonly affect by Eutypa Dieback
Grenache Cab Sauv Sauv Blanc
69
Areas affected by Eutypa Dieback
South Australia S/W France Parts of Cali
70
Grapes affect by Phomopsis cane and leaf spot
Grenache
71
Fungal diseases
Powdery Mildew Downy Mildew Grey Rot - Botrytis cinerea Eutypa Dieback Phomopsis can and leaf spot Esca Black rot Black foot disease Bot canker Anthracnose
72
Bacterial diseases
Pierce's disease Grapevine yellows Bacterial blight Crown Gall
73
Viruses
Fanleaf virus Leafroll virus
74
What is a vector?
An organism that transmits a disease
75
Grape varieties affected by Pierce's Disease
Chardonnay Pinot Noir
76
Grapevine Yellows bacteria name
flavescence doree
77
Where is Grapevine Yellows found
France Germany Southern Europe New York State Australia - in a different form
78
Grapes affected by Grapevine Yellows
Chardonnay Riesling
79
Grapes affected by Fanleaf virus
Cab Sauv
80
What are the components of wine?
Water Alcohol Acids Aromas x4 types Residual sugar Glycerol Phenolics
81
Types of acids found in wine
Tartaric Malic Lactic Acetic
82
Types of aromas found in wine
Methoxypyrazine Rotundone Thiols 4MMP Terpenes linalool geraniol Esters isoamyl acetate ethyl acetate Acetaldehyde Diacetyl Reductive sulfur compounds Vanillin Eucalyptol
83
EU classification of sweetness levels
o Dry/sec/trocken Up to 4 g/L OR Up to 9 g/L IF total acidity is not more than 2g below RS content  EXAMPLE * RS o 9 g/l * AND * Total acidity o 7 g/L (grams of tartaric acid per litre) o Medium dry/demi-sec/halbtrocken  More than 4 g/L  Not more than 12 g/L  OR  Up to 18 g/L IF total acidity is not more than 10g below RS * Above 8 g/L (grams of tartaric acid per litre) o Medium/medium sweet/moelleux/lieblich  More than 12 g/L  Not more than 45 g/L o Sweet/doux/suss  At least 45 g/L
84
Inert gases
Nitrogen CO2 Argon
85
How to limit effect of O2 in must or wine
Avoid ullage in vessels Use inert gases Use SO2 Use impermeable containers Cool, constant temperature
86
Way to increase O2 exposure
Cap management techniques Small wooden barrels Increase racking Increase lees stirring Allowing ullage in containers with NO inert gas Hyperoxidation - MUST Micro-oxygenation - WINE
87
SO2 properties
Anti-oxident Anti-mocrobial
88
SO2 limits - EU
Red wine - 150 mg/L White - 200 mg/L Sweet - Higher Labelling - 10 mg/L or higher
89
How to minimise risk of Oxidation and microbial spoilage during transport to winery
o Harvest at night  Coolers temps o Harvest early morn  Cooler temps o Transport at night  Cooler temps o Add SO2  Anti-oxidant  Anti-microbial o Cold storage  When grapes arrive at winery o Sanitise Harvesting equipment  For microbes o Sanitise bins  For microbes o Use small crates  Minimise crushing  Reduce oxidation threat  Reduce spoilage threat * Microbes o If using harvester  Use harvester that can * Sort fruit * Crush grapes * Add SO2  Other harvesters will increase risk * Grapes already destemmed * Release juice
90
Grape reception steps
Chilling (optional) Sorting (optional) Destemming Crushing
91
Types of presses
Pneumatic press Basket press Horizontal screw press Continuous press
92
Which enzyme stops MLC
lysozyme
93
Must Adjustments - Types of Enrichment
Dry sugar Grape must Grape concentrate RCGM Reverse osmosis Vacuum extraction Chilling
94
Must adjustments
Enrichment Reducing alcohol Acidification De-acidification Adding tannin
95
Must adjustments - Acidification
Tartaric acid (Most common) Citric acid (Not in EU) Malic acid Lactic acid
96
Fermentation produces:
Alcohol CO2 Heat Volatile acidity SO2 Wine aromatics - Aroma precursors Wine aromatics - Yeast Glycerol
97
Main type of yeast for fermentation
Saccharomyces cerevisiae
98
Fermentation temperatures
Cool 12-16 deg Mid range 17-25 deg Warm 26-32 deg
99
Fermentation vessels
Stainless steel Concrete Wood Plastic vessels Terracotta
100
Outcomes of MLC
Reduction in acidity Rise in pH Some colour loss in red wine Great microbial stability Flavour modification
101
Post fermentation adjustments
Acidity pH Tannin Sweetening Removal of alcohol Colour
102
Benefits of Micro-oxygenation
Increase colour stability Increase colour intensity Soften tannin Improve texture Reduce unripe/herbaceous flavours Reduce cost - No barrels needed Rate of oxygenation is controlled Integrate influence of oak IF USED (Chips/staves)
103
What percentage of new oak flavours does a barrel lose after 1 year of use?
50%
104
Small barrel name and quantity
Barrique 225L
105
Types of Oak
European - French - Hungarian - Russian - Slavonian (Croatia) American
106
Cost of barrels
 American * 300 – 600 euro  French * 600 – 1200 euro
107
How long to season wood
2-3 years
108
What are Lees made up of
 Dead yeast  Dying yeast  Dying bacteria  Grape fragments  Precipitated tannins  Nutrients  Other insoluble compounds Tartrate crystals
109
Why blend wine?
o Balance o Consistency o Style o Complexity o Minimise faults o Volume o Price
110
Post fermentation clarification techniques
Sedimentation Centrifugation Fining Filtration
111
Types of fining techniques
Fining agents that remove unstable proteins - Bentotite Fining agents that remove phenolics that contribute undesirable colour and bitterness - Egg white - Gelatine - Casein - Isinglass - Vegetable protein products - PVPP Fining agents that remove colour and off odours - Charcoal
112
Types of filtration
Depth filtration Surface filtration
113
Types of depth filtration
Diatomaceous Earth Sheet filters
114
Types of surface filters
Membrane filters Cross flow filters
115
Types of stabilisation
o Protein stability o Tartrate stability  Cold stabilisation  Contact process  Electrodialysis  Ion exchange  Carboxymethylcellulose (CMC)  Metatartaric Acid o Microbiological stability
116
Types of tartrates
Potassium bitartrate - Most common Calcium tartrate
117
What final adjustments to the wine are made?
Adjust level of SO2 Adjust dissolved O2 Adding CO2
118
Standard amounts of FREE SO2 in finished wine
o White  25-45 mg/L * Lower than red * Due to lower pH o Red  30-55 mg/L o Sweet  30-60 mg/L
119
Wine faults
Cloudiness/Hazes Tartrates Re-fermentation in bottle Cork tain Oxidation Volatile acidity Reduction Light strike Brettanomyces
120
Options for packaging
Glass Plastic Bag in Box Brick - Tetra Pak Pouch Can
121
Options for closures
Natural cork Technical cork Synthetic closures Screwcap Glass stopper
122
Procedures for hygiene
 Cleaning  Sanitation  Sterilisation
123
HACCP
Hazard Analysis of Critical Control Points
124
Temperature for cold soaking black grapes
4-10 deg
125
How long to cold soak black grapes
3-7 days typically
126
Thermovinification temps
50-60 degs or higher
127
Thermovinification time
minutes to several hours
128
Flash detente temps
85-90 deg
129
Flash detente time
2 mins
130
Cap management techniques - Red wine
* Punching down * Pumping over * Rack and Return * Ganimede tanks * Rotary fermenters
131
French terms for cap management techniques Punching Down Pumping over Rack and return Must concentration (when used to make rose)
pigeage remontage delestage Saignee
132
Types of Whole berry/Whole bunch fermentations
o Carbonic maceration o Semi-carbonic maceration o Whole berry/Whole bunch with Crushed fruit
133
What 3 ways to make Rose Wine
Direct pressing Short maceration Blending
134
135
Pre fermentation options for No-Low alcohol winemaking
Grape variety Site selection Vineyard management Timing of harvest Blending Dilution of must Filtration of must
136
3 techniques to remove alcohol
Membrane separation technique * Reverse osmosis Thermal distillation * Vacuum distillation * Spinning cone technology

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