Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Advanced Somm > Viti-Viti-Viticulture and Vinification > Flashcards

Viti-Viti-Viticulture and Vinification Flashcards

(83 cards)

Start Studying
1
Q

What is a teinturier?

A

Red grape with red juice due to anthrocyanin pigments accumulating within the grape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is Bacterial Blight?

A

caused by xanthomonas ampelina bacteria, kills young vine shoots
spread by rain and unclean pruning tools
controlled by hot water treatment, copper sprays (BDX mix)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what is Vertical Shoot Positioning (VSP)?

A

a trellising system that can be used for cane or spur pruned vines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is Esca?

A 
"Black Measles" 
early discovered disease
thrives in warm climate, no cure
affects young vine development, rarely live past 30
mature vines oak becomes soft and spongy
spread by rainfall, wine, pruning shears
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is Black Rot?

A

Native to North America
Came to Europe on Phylloxera resistant rootstocks
caused by Guignardia Bidwell fungus
manifests as black spots on vine shoots, leaves, and berries
controlled with fungicides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is Délestage?

A

chapeau management process

wine is racked into separate vessel, chapeau remains, then wine is pumped back on top of chapeau

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How are Degree Days calculated?

A

multiplying days in each month of growing season (April 1-Oct 31) by mean # of degree days over 50 F for that month. Each month’s totals are added to achieve the “heat summation”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the following cooperage terms?

  • Warming
  • Shaping
  • Toasting
A

Chauffage
Cintage
Bousinage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

List several examples of Méthode Ancestrale wines

A

Bugey Cerdon
Clairette de Die Méthode Dioise Ancestrale
Gaillac Mousseaux Méthode Gaillaçoise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Name the associated VdL for each region:

  • Champagne
  • Cognac
  • Armagnac
  • Jura
A

Ratafia
Pineau de Charantes
Floc de Gascogne
MacVin du Jura

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is Débourbage?

A

time period of allowing wine to settle after pressing so that it may be racked off it’s solids and clarified prior to fermentation, common in whites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the min. amount of sunshine req’d to support viticulture?

A

1,300 hrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the difference between spur and cane pruning?

A

spur=upper cane is removed, lower cane cut back to 2 buds, creating a new spur. Head or Cordon trained vines
Cane=min. maintained on each vine is 1 spur + 1 cane. Head trained vines only

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is Geneva System? Lyre system?

A

Close variants
spur-pruned/cordon-trained
cordon extends outward in flat U shape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the Cordon de Royat?

A

similar to Guyot
spur-pruned permanent cordon extends horizontally from trunk
preferred for PN in Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is Gobelet system?

A

Ancient vine-training system
vines (usually unsupported) resembles a goblet
Common in S. Rhône and S. Italy
Italy=”aburello,” Spain=”en vaso,” Australia=”bush vines”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What 2 genetic factors most influence the character and health of a vine?

A 
rootstock selection (resistance to many diseases, drought, salt/lime tolerance, vine vigor)
Clonal selection
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What affect does fermentation vessel size have on fermentation length and temp?

A

small vessel=cool, long fermentation
large=short, hot fermentation

*not accounting for temp. control

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What sulfides may be produced under reductive winemaking conditions?

A 
hydrogen sulfide (H2S)
mercaptans and more

*Can be pretty f’in rank

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Ethyl acetate manifests as what in wine?

A

Volatile Acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is Flavesence Dorée?

A

Phytoplasma disease
form of vine yellows, first discovered in Armagnac in 1949
spread by leafhoppers and propagation of infected vines
delays budbreak and slows shoot growth, shrivelled berries, bunches fall from vines, discolored leaves, pustules and cracks will form, will kill young vines
No cure exists, pesticides can slow spread

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is crown gall?

A

Bacterial vine disease
“Black Knot” (Agrobacterium tumefaciens bacteria)
vine develops tumors (“galls”) on trunk, strangling the vine
thrives in cooler climate
spread through propagation of infected budwood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Which acids may e used for acidification process?

A

tartaric (preferred)

malic acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

is dealcoholization by physical separation legal in EU?

A

Legalized in 2009, adjustment of no more than 2%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Barrel fermented wines often undergo what process?
Battonage
26
What is reverse osmosis?
technology of alcohol adjustment separates wine into 2 parts (permeate and retentrate) permeate (water and ethanol) distilled to desired level, recombined w/ retentrate (aromatic compounds)
27
what are the 3 most important factors that affect overall quality of the grape?
climate soil slope
28
describe: vin de goutte vin de presse
vin de goutte=high quality free run juice drawn directly from the must vin de presse=remainder of the must pressed into more tannic wine than vin de goutte
29
name common fining agents
egg whites bentonite (clay) casein (milk protein) isinglass (sturgeon bladder)
30
what is the French term for "fining?"
collage
31
what is soutirage?
racking=movement of wine from 1 vessel to another, creating aeration and clarification as wine is removed from lees
32
``` what is: Budbreak Flowering Fruit Set Veraison ```
Budbreak=when vines emerge from dormancy (ave air temp=50F). March in Northern Hemi, Sept. in Southern Hemi. Vines still vulnerable to frost Flowering=occurs when embryo bunches form on shoots mid-April. Flowers form in 6-12 weeks, bloom in approx. 10 days Fruit Set=when the vines self-pollinate and flowers are pollinated into berries, susceptible to cold, frost, and wind Veraison=when sugars move from vines to grapes. Approx in Aug.
33
What is the Guyot System?
head-trained vine system that requires a vertical trellis, one spur, and one main 2-yr old cane. Also Guyot Double variant. Developed in 1860 by Jules Guyot
34
What is downy mildew?
fungal disease (peronospora) caused by Plasmopara viticola Native N. America attacks green parts, affects photosynthesis first noticed as oil spot on leaves, cottony growth develops on underside of leaves arid regions prohibit growth BDX mix (copper sulphate, water, lime) inhibits
35
What is powdery mildew?
Fungal disease (Oidium) native to N. America (Uncinula necator) thrives in humid but dry conditions, rainfall a detriment affects all green parts of plant affected fruit avoided, creates off flavors in wine controlled by sulfur and other fungicides
36
What is the Tendone System? Alternate names?
Alternative training system in which vines are trained upwards so workers can pass beneath them. Also Pergola (Italy) or Enforcado (Portugal)
37
Name the 3 elemental nutrients a vine needs
Nitrogen Phosphorous Potassium
38
Describe saignée method of rosé production
ferment the bleed off juice from must.
39
What is Pierce's Disease?
vine disease caused by insect "Glassy Winged Sharpshooter" inhibits plant from producing Chlorophyll kills it within 1-5 years no known cure, affecting parts of N. Cali and Mexico
40
name 4 main types of plant disease
Fungal Viral Bacterial Phytoplasma
41
What is Bunch Rot?
A grouping of diseases caused by number of fungi can reduce yields, impart moldy flavors in wine Botrytis is bunch rot (req warm weather and 90%+ humidity to germinate) unfavorable form known as grey rot
42
what are VDL and VDN
Vin du Liqueur=neutral spirit is added to an unfermenting must before fermentation Vin doux Naturel=neutral spirit is added to a fermenting must to arrest fermentation and retain sugars
43
What is Reductive winemaking?
Winemaking in an anaerobic environment
44
What is the temp range acceptable for yeasts to be active? relation to Red or White wine fermentation?
50-113F White at cooler end (fruit and freshness) Red at warmer end (up to 90s, past 95F lost flavors. Higher fermentation temp more extraction)
45
Who is the founder of Biodynamic viticulture?
Austrian Rudolf Steiner in 1924
46
What is Leafroll Virus
viral disease spread by propagating infected vines or by mealybugs. Causes reduced yields and delayed ripening. Incurable but will not kill vine. Noted by downward curling of leaves
47
What is Fanleaf Degeneration?
viral disease spread by soil nematodes feeding on infected roots. Causes reduced yields, deformed shoot growth, poor fruit set, shot (seedless) berries. Infected vines gotta go
48
Which compound produced as a byproduct of maloactic fermentation is responsible for "buttery" aromas in wine?
Diacetyl
49
What is passerillage?
leaving grapes on vine past normal harvest so they dry out and concentrate flavors. Distinct from botrytis, no exposure to fungus
50
What is TCA?
Trichloranisole. Cork taint
51
a gyropallette holds how many bottles?
504
52
around what percentage of alcohol will ambient yeasts begin to die from the alc. they create?
16-16.5%
53
What is Transvasage?
Part of Transfer Method of Champagne production. Bottles are disgorged under pressure into large tanks. Primarily used for odd-sized formats
54
Describe life cycle of vine (in years)?
``` 3 years=fruit production 6 years=mature 10 years=root system matures 20 years=production declines 50 years=uneconomical to remain ```
55
Describe the head-trained vine system
a vine is not provided with a permanent "cordon" (arm) and trunk ends in knob or "head"
56
describe the cordon-trained vine system
vine is provided with at least 1 permanent support cane (arm/cordon) vine produces many fruit bearing shoots from it each year
57
What is field grafting?
process by which an existing vineyard is replaced by 1 variety from another w/o uprooting any vines
58
What is a vine canopy?
portion of vine containing branches, leaves, and grapes
59
Describe Cold Stabilization. Why use it?
cooling the wine to approx 25F so the tartartic acid crystallizes and may easily be removed
60
Describe the following climates: - Macro - Meso - Micro
Region vineyard canopy
61
How much rain min. does a vine require in a year?
20-30"
62
What is the mean annual temp that a vine prefers? Ave summer temp for red vs. white?
50-68F (ideal is 57F) ave summer temps: red=70F white=66F
63
when is harvest?
N hemi=late aug-early nov S hemi=late feb-early may all depending on varietal and style of wine
64
difference between pigeage and remontage?
pigeage=punching down of chapeau | remontage=washing juice over chapeau to submerge it
65
define the growth cycle of a vine each year
budbreak-flowering-fruit set-veraison-harvest-leaf fall
66
What are the latitudes that the majority of the world's wine regions exist between?
30-50 lat
67
What is a chapeau?
"cap" of grape solids that form on top of a must during fermentation
68
What are the 3 basic methods for fortifying wine?
Arrest ferm when sugars are still present (Mutage) (ie, Port) Adding a neutral spirit after wine is ferm to dry (ie, Sherry) but may add sweetened wine/grape syrup afterwards adding neutral spirit before ferm (mistelle) (ie, VdL)
69
describe the continuous method of sparkling wine production
developed in USSR similar to tank method base wine pumped through series of interconnected tanks while undergoing 2nd ferm liqueur de tirage added constantly to wine lees sits in 1st several tanks, higher autolytic flavors than tank method
70
The lighter the toast of a barrel imparts more of which quality in a wine?
Lighter toast=higher extraction of oak tannin
71
what does EU law state about the blending method of rosé? What is the notable exception to this law?
forbidden at the PGI level and above Champs baby!
72
What is élevage?
maturation process of wine post-fermentation. may be several months or years French definition implies "raising, maturing, growing" a wine
73
List the Degree Days for each of the 5 regions?
``` Regions: 1a=1,500-2,000F (85-1,111C) 1b=2,000-2,500F (1,111-1,389C) 2=2,500-3,000F (1,389-1,667C) 3=3,000-3,500F (1,667-1,944C) 4=3,500-4,000F (1,944-2,222C) 5=4,000-4,900F (2,222-2,700C) ```
74
describe the cold soak process in winemaking
developed in Bourg. in 1970s, now popular for PN production worldwide cold soak grapes at cool temp w/ addition of SO2 for 1 week before maceration runs off some juice to achieve higher levels of extraction
75
What is the California Heat Summation Index?
a method of classifying climates solely by temperature Recommended varietals are planted based on temp accordance divides climates into 5 regions based on the number of degree days
76
Clonal vs. Massal selection?
clonal=propagating 1 genetically identical bud | massal=selecting best vines in a vineyard to propagate
77
What is dry farming
without irrigation
78
Approx. how many lbs of grapes does it take to make 1 btl of standard table wine?
approx. 2.6 lbs
79
what is battonage
stirring of lees
80
What is Eutypa Dieback?
"Dead Arm" (Eutypa lata fungus) Fungal disease spores carried by rain, enter pruning wounds common in Med. climates, difficult to contain effects yield, stunted shoot growth, kills 1 cane (hence, "dead arm") does not affect quality and some producers (particularly in Australia) embrace it
81
Name vine pests that were introduced to Europe from the Americas
Phylloxera Powdery Mildex Downy Mildew Black Rot
82
Name methods for managing alcohol in finished wine
spinning cones Reverse Osmosis dilution with water vacuum distillation
83
What is shatter? when does it occur? How does it affect the grapes?
- when the remaining fruit embryo falls from the bunch - flowering - can cause uneven bunches, leading to uneven ripening

Advanced Somm (21 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions