Viticulture & viniculture Flashcards
(140 cards)
1
Q
What is microbullage
A
Micro-oxygenation , an aeration technique in which small amounts of oxygen are allowed to enter a stainless steel tank during either fermentation or maturation of the wine, may be combined with oak chips to approximate the effects of a new barrel at a fraction of the cost.
2
Q
What kind of wood is French oak produced from? American?
A
Quercus robur and Quercus petraea trees
American - Quercus alba - faster growing and wider grain, must releases more vanillan and coconut flavor
3
Q
How do the following terms apply to barrel making: chauffage, citrange, and bousinage?
A
This process is divided into three stages: warming (chauffage), shaping (cintrage), and toasting (bousinage)—the latter stage has a significant effect on the wine.
4
Q
What are the two basic methods of rosé winemaking?
A
Blending and limited skin maceration - Blending is regarded as inferior and prohibited throughout the EU, but only for wines below the PGI level!
5
Q
What is saignée?
A
Known as the “bleeding” method, pink juice is drawn from a vessel to concentrate the remaining must for red wine production, improving its color and structure.
6
Q
What is débourbage?
A
After pressing, the juice is allowed to settle - This process allows the juice to be racked off suspended solids and clarified prior to fermentation. During all of these procedures, warm temperatures and oxygen are the enemy, and winemakers must keep musts cool and prevent spoilage or premature fermentation with the judicious use of SO2.
7
Q
What is cold stabilization?
A
A process that causes tartrate crystals to precipitate out of the wine at a temperature of approximately 25°F. In white wines that are not cold-stabilized, crystals may later form in the bottle.
8
Q
What is whole cluster fermentation?
A
The fermentation of whole berries—a common practice with Pinot Noir and Syrah—will encourage a level of carbonic maceration, (stems may be retained for spicy aromatic complexity and structure) and requires less handling while improving the movement of juice and air through the cap. Damaged or unripe stems, however, can cause undesirable green flavors in the wine.
9
Q
What is pigeage?
A
Punching down of the caps
10
Q
What is anthocyanins? chapeau? of grape solids pomace?
A
A component in grape skins that creates red, blue, and purple hues.
chapeau-cap
Pomace-grape solids
11
Q
What is remontage?
A
The fermenting wine is pumped over the top of the cap
12
Q
What is délestage?
A
“rack and return”
A method of cap management in red wine production. The wine is racked into a separate vessel while the cap drains fully, and is then pumped back over the cap in the fermentation vessel. drain the fermentation vessel. The wine is racked into a separate vessel while the cap drains fully, and is then pumped back over the cap in the fermentation vessel.
13
Q
What style of wine has juice still sitting on skins at least a month of post-fermentation maceration?
A
Nebbiolo-based wines in Piedmon
14
Q
What is vin de goutte?
A
The high quality, free-run wine after fermentation and any post-fermentation maceration
15
Q
What the difference between a traditional basket press and pneumatic press?
A
The traditional basket press relies on vertical pressure to press the pomace, whereas the modern pneumatic bladder press exerts gentle pressure on the grapes by means of its inflation with air.
16
Q
What is elevage?
A
The maturation period ranges from a few months to more than two years, and the wines racked periodically during the process.
17
Q
What is soutirage?
A
AKA racking, is the movement of wine from one vessel to another, providing aeration and clarification as the wine is removed from its lees, or sediment.
18
Q
What is collage?
A
Fining
19
Q
What are some fining agents?
A
Fining requires a fining agent to precipitate solids out of the wine: bentonite, casein, isinglass, gelatin, and egg white are commonly used.
20
Q
Why would a winemaker choose to add diammonium phosphate to a fermenting must?
A
To prevent the formation of hydrogen sulfide
21
Q
What is Cold Soaking?
A
A pre-fermentation maceration technique that relies on substantial SO2 additions and a cold temperature
22
Q
What happens in the process of alcoholic fermentation?
A
The metabolism of yeast cells converts sugar in grape must into ethyl alcohol (ethanol) and carbon dioxide (CO2). Heat is generated during this process.
23
Q
What natural volatile compounds are a product of Alcoholic fermentation, and affect the flavor of the wine?
A
Acetaldehydes, ethyl acetate and fusel oils…SO2 is a byproduct but is generally added to the fermenting must.
24
Q
Why is sulfur dioxide (SO2) often added to a wines must prior to fermentation?
A
It prevents oxidation and bacterial contamination, and to ensure rapid fermentation
25
What is the temperature range the yeast will live at?
Below 50°F, most yeasts will not act; above 113°F, yeasts will die.
26
In regard to small vessels verse large vessels for fermentation, which creates a short and cool fermentations, and which creates hot and long fermentations?
Short hot - large
| long cool - small
27
What is happening in malolactic fermentation? What does it do to the wine?
In malolactic fermentation, lactic acid bacteria convert harsh malic acids into softer lactic acids and carbon dioxide. It rounds out a wine’s texture.
28
Which comes first - alcoholic or malolactic?
Alcoholic fermentation... Malolactic is also known as secondary fermentation
29
What is responsible for buttery aromas in wine, and is a byproduct of malolactic fermentation?
Diacetyl
30
How does malolactic fermentation start?
Malolactic fermentation may be initiated by inoculation, or it may occur naturally, as lactic acid bacteria are naturally found alongside yeasts on grape skins.
31
What is macération carbonique and how does it work?
Carbonic maceration - whole, uncrushed grapes in an anaerobic environment (under a protective blanket of CO2) initiate an intracellular fermentation. Attempting to sustain itself, a berry will release enzymes to transform its own sugar into ethanol and carbon dioxide. This occurs without the action of yeasts.
32
How does carbonic maceration affect the alcohol of a wine?
Alone, it cannot produce more than a couple of degrees of alcohol, as the berry ceases activity in the presence of enough ethanol. Carbonic maceration must therefore be combined with a standard fermentation in wine production.
33
Briefly describe how nouveau wines are made.
A tank will be filled with whole berries. Berries at the bottom will be crushed under the weight of those above it, and will ferment normally. The ensuing carbon dioxide will blanket the whole berries above, which will then begin to ferment by carbonic maceration. The grapes will eventually explode, or the winemaker will press the juice, and then the yeasts would begin their work.
34
What is chaptalization and where/why is it used?
The addition of sugar to the must to increase the final alcohol and glycerin content of the wine - cooler temperatures, especially the Old World
35
What are some techniques to lower alcohol? What areas would do this?
Modern devices such as spinning cones or reverse osmosis. Warmer areas- especially New World?
36
How does reverse osmosis lower a wines alcohol?
It separates the wine into two constituent parts, permeate and retentate. The permeate, which contains water and ethanol, is then distilled to a proper level before being recombined with the retentate—the wine’s aromatic compounds—at a lower percentage of alcohol.
37
When did the EU legalize de-alcoholization again? How much is allowed to be adjusted now?
Legalized in 2009, provided the level of alcohol is not adjusted by more than 2%
38
What is acidification? What acids are used?
Tartaric acid and malic acid, the two principle acids in grape juice, may be used for acidification; tartaric acid, added prior to fermentation, is preferred.
39
What two genres of yeast are used in winemaking? What are their difference is regards to dependability and influence on the final wine?
Cultured yeasts - lab made- promise reliability, and are often able to continue to work in higher levels of alcohol than ambient yeasts.
Ambient yeasts—often inaccurately identified as “native” or “wild”—inhabit the winery and come to life in the presence of must - less predictable than cultured yeasts. Many winemakers believe ambient yeasts create a more complex wine.
40
How long does it take for a wine to ferment to dry? What is the major variable?
Depending on the type of yeast used, the wine will take as little as a week to more than a month to ferment dry.
41
What is Acetaldehyde?
regarded as a sign of oxidation in finished wines - the last link on the chain of intermediate compounds between sugar and alcohol, and will remain in the new wine in trace amounts
42
What are the differences in fermentation temperature between red and white wines?
White wine fermentations usually take place on the cooler end, as fruit and freshness are preserved at lower temperatures. Red wine fermentations may reach into the 90s, although winemakers run the risk of volatized (lost) flavor compounds and stuck fermentations as the thermometer passes 95°F.
43
What is bâtonnage?
lees stirring, generally in a barrel - which add further complexity and richness.
44
How does acetic acid relate to VA?
A small amount of the remaining acetaldehyde is inevitably converted to acetic acid, which in turn reacts with alcohol to produce ethyl acetate, a culprit of volatile acidity in wine
45
What is acetobacter?
The group of bacteria responsible for turning wine to vinegar in the presence of oxygen
46
What fault is created of low levels of nitrogen in the must? What are the characteristics of the wine if this happens?
Yeasts require nitrogen to work, and low levels of nitrogen in the must leads to the formation of hydrogen sulfide (H2S), a highly volatile compound reminiscent of rotten eggs.
47
What does "sulfites" mean and what does this do to the wine?
In winemaking terms, the addition of “sulfites” refers to sulfur dioxide (SO2); “sulfides” include hydrogen sulfide (H2S), mercaptans and other foul-smelling compounds produced under reductive conditions.
48
What led the growth of agricultural advancements in viticulture in the 20th century?
The 20th century witnessed a series of great agricultural advancements—many of which grew from wartime applications—as modern chemistry paved the way for successful monoculture. The discovery of synthetic nitrogen led to the development of chemical fertilizers, a Nobel Prize-winning endeavor blemished by its subsequent use in the poison gases of World Wars I and II.
49
When did the EU ban GMOs? What form of a GMO does the USA employ?
GMOs (genetically modified organisms) have been banned in the EU since 1998, but genetically modified yeasts were first employed in North American winemaking in 2006.
50
In order to grow grapes organically in the US or Australia, synthetic chemical treatments and certain filtration procedures are forbidden—although _______ and _________ may still be allowed.
Copper and sulphur treatments (such as a Bordeaux mixture?
51
What is the difference between organic wine and organically grown wine?
When an American (or Australian) wine is labeled as “organic”, it must be produced from organically-grown grapes and contain no added sulfites—a stipulation which prevents most good bottles from qualifying, as sulfites are an important (and almost universal) preservative in wine. Instead, many bottles are labeled as “wine made from organically grown grapes”, a designation which permits the addition of sulfites
52
How much of Californias production is organically grown?
Despite the image of “green”, less than 10% of California’s wineries use any organically grown grapes.
53
Describe the concept of Biodynamic viticulture
Takes the concepts of organic and sustainable farming and combines them with an almost mystical sensibility. Observing the rhythms and forces of the Earth is, in the ideal of biodynamic farming, intrinsically tied to the success of any ecosystem—the farm, in concert with the cosmic periphery, becomes a whole organism, generating its own fertility as governed by the cycle of seasons and lunar activity. Truly biodynamic vineyard workers will time their various tasks by motions of celestial bodies—particularly the moon.
54
Who brought forth the concept of biodynamics and when? Who is an excellent example of a biodynamic producer in the Loire Valley today?
Introduced by the Austrian Rudolf Steiner in 1924 and today personified by Nicolas Joly of the Loire
55
Who internationally certifies farms and vineyards in Biodynamics?
The Demeter Biodynamic Trade Association certifies biodynamic farms and vineyards internationally.
56
What kind of practices are implemented in biodynamic agriculture?
Biodynamic agriculture requires the yearly application of homeopathic preparations, produced from such animal and mineral substances as dandelion flowers, stinging nettles, and “horn manure” to ritually treat and heal the soil. Biodiversity and soil rotation are emphasized.
57
What is VINEA?
A voluntary group of Walla Walla Valley winegrowers who promote a holistic, socially- and environmentally-responsible methodology. VINEA winegrowers may not be exclusively organic, but they do farm in accordance with the standards set forth by LIVE (Low Input Viticulture and Enology, a third-party certifying system) and the vineyards are certified as Salmon-Safe.
58
Name some examples of practices that may be implemented in sustainability?
Sustainability may govern (but is not limited to) water usage, energy efficiency, pest and erosion control, the planting of cover crops, the degree of mechanization, planting decisions, and even labor practices.
59
What is Oregon Sustainable Certified Wine (OSCW) ?
Oregon’s producers are at the forefront of sustainable approaches, and may label their wines as Oregon Sustainable Certified Wine (OSCW) provided 97% of fruit is certified by Salmon-Safe. Ity is another approved organization, such as LIVE or USDA Organic, must certify both the fruit and the winery.
60
What is California Certified Sustainable Winegrowing (CCSW) ? How much of California has been assessed for CCSW?
CCSW provides incremental certification for wineries and vineyards based on a concept of continual improvement. Over 60% of the state’s vineyard acreage has been assessed (if not certified) for CCSW compatibility.
61
Define Integrated Pest Management (IPM)
IPM is considered a sustainable approach to weed, insect, and disease problems that tolerates the targeted application of some synthetic products, but limits their use overall. Often, IPM is utilized as a vineyard transitions from conventional to organic viticulture, or it may be a part of a separate sustainability philosophy.
62
Diseases that affect the vine can be broadly categorized into four main groups: ___, ___, ___, and ___.
Diseases that affect the vine can be broadly categorized into four main groups: fungal, viral, bacterial, and phytoplasma
63
How do fungal diseases usually play out in a vineyard and in what vineyard climate? What part of the vine does it attack?
Fungal diseases manifest as mildew or mold and are typically associated with warm and damp climates, attacking either the root system or the canopy of the grapevine.
64
How does fungal disease usually spread and name an example of it that has occurred in US history.
Fungal spores are spread by wind and rain and a disease, once entrenched in a vine, may infect an entire vineyard.
65
Name some of the most common and worrisome fungal diseases.
Some of the most worrisome fungal diseases—including powdery and downy mildew—originated in America, arriving in Europe on cuttings in the 19th century.
66
How are viral diseases spread? How does it affect the vine?
Viral diseases, spread through grafting or transmitted by insects, are often less immediately destructive than bacterial diseases, yet there is no known cure for many common viruses affecting grapevines. Infected vines experience a shortened lifespan, reduced yields and a changed quality of fruit.
67
What causes phytoplasma diseases?What are they also known as?
Phytoplasma diseases are caused by phytoplasmas, pathogens similar to bacteria, yet they are symptomatically similar to viral diseases and, like viruses, must be spread through an insect vector or rootstock grafting. Phytoplasma diseases, known as “grapevine yellows”, were first recorded in Europe in the mid-1990s, and may cause widespread difficulties in the 21st century.
68
What kind of blight is Phylloxera?
One of the most historically important and devastating blights on the vine is not a disease at all, but an infestation: phylloxera.
69
What is the cause of Phylloxera? Where is it native to, and where can it NOT be found today?
The tiny Daktulosphaira vitifoliae (originally called Phylloxera vastatrix), an aphid that feeds on the roots of vines, is native to the Eastern United States, but it quickly spread through Europe from cuttings imported to the Southern Rhône Valley in the early 1860s, and is now present in all of the world’s major winegrowing countries—with the notable exception of Chile. Also, sandier soils, such as those found in Colares in Portugal, act as a natural barrier, impeding the spread of phylloxera.
70
How does Phylloxera kill vines?
It attacks the root system
71
What is Oidium (tuckerii)?
Powdery Mildew ( tuckerii refers to its anamorph state)
72
What kind of disease is Powdery Mildew?
Powdery Mildew - Uncinula necator fungus
73
How does Powdery mildew affect a vine?
Powdery mildew affects all green parts of the plant, marking grapes, leaves, and shoots with its dusty white mildew growth and greatly inhibits bunch development and ripening. If infected prior to flowering, yields will be reduced; if infected after fruit set, berries will struggle to achieve veraison and reach full size. Fruit affected by powdery mildew is universally avoided in the winemaking process, as it creates off-flavors in the wine.
74
How was the first record in powdery mildew first controlled?
Powdery mildew, first recorded in England in 1847, spread quickly throughout the Vitis vinifera vineyards of Europe but was soon controlled by applications of sulfur and other fungicides.
75
What is Peronospora? Approximately when did it first appear?
Downy Mildew (Peronospora) - fungal disease that emigrated to Europe on North American vine cuttings, downy mildew spread rampantly through France and the rest of Europe in the early 1880s.
76
What is Plasmopara viticola?
The agent of downy mildew - it attacks the green portions of the vine, causing leaves to drop off the vine and limiting the vine’s ability to photosynthesize.
77
What does the powdery mildew look like on a vine?
The infection is first visible as an “oil spot” on vine leaves. As spores germinate a white, cottony growth develops on the underside of the leaves.
78
What is the "Bordeaux Mixture"?
The blue-staining Bordeaux Mixture, a spray of copper sulfate, water and lime, was developed by 1885 to prevent outbreaks of downy mildew.
79
What is Eutypa Dieback also known as? What is it caused by?
Also called “dead arm” - the disease is caused by the Eutypa lata fungus.
80
How is "dead arm" spread? Why is it called "dead arm"?
Spores are carried by rain and enter the vine through pruning wounds. Common in Mediterranean climates, the disease is difficult to control as it affects a wide number of plants. Infected vines experience stunted shoot growth as the fungus releases toxins, and eventually an infected cane may die—the “dead arm”.
81
How does dead arm affect the vine?
This disease has a drastic effect on yield, but does not devalue the quality of the crop.
82
How does d'Arenberg refer to the world of vine disease?
Australia’s d’Arenberg ascribes a beneficial effect on quality to the “dead arm”, and markets its icon Shiraz under the disease’s nickname.
83
What is a similar fungus to "dead arm", but not the exact same?
Phomopsis viticola
84
What is Esca? What is a cure? Where does it thrive?
AKA Black Measles - Unlike other fungal diseases, Esca is the result of a complex of fungi, rather than a single organism.
Esca thrives in warmer climates but exists worldwide, and there is no known control or cure.
85
What does Esca do to the vine?
On young vines, the disease will weaken growth, affect berry development and discolor leaves; in hot weather an affected young vine may suddenly die. In older vines, the disease affects the wood, causing the interior of the trunk and arms to soften and rot from the inside. Mature, Esca-infected vines will rarely live past 30 years of age.
86
How is Esca spread?
The disease is exacerbated by rainfall and can be spread by wind or on the pruning shears of careless vineyard workers.
87
What is Black Rot? How does it affect the vine, and how can it be controlled? How did it get to Europe?
Native to North America, Black Rot spread to Europe with the importation of phylloxera-resistant rootstocks in the late 1800s. A disease caused by the Guignardia bidwelli fungus. Although yield reductions can be disastrous if unchecked, the disease can be controlled through fungicide sprays.
88
What is Bunch rot?
Bunch rot is a grouping of similar diseases caused by a number of fungi species. In general, bunch rots reduce crop yields and may adversely affect the character of the wine, imbuing it with moldy off-flavors.
89
What kind of disease is Botrytis and what two names is it also known as? Explain how it affects the vine.
One of the most common forms of bunch rot is Botrytis bunch rot. Known in its malevolent form as “grey rot”, the Botrytis cinerea fungus will break down the skin of berries and allow other yeasts and bacteria to rot the grapes. It spreads quickly throughout vineyards. However, if the fungus invades healthy white grapes under favorable conditions, it will instead result in the “noble rot”, a precondition for some of the world’s greatest sweet wines.
90
What kind of weather does Botrytis need to survive?
Botrytis bunch rot requires warm weather and humidity of at least 90% to germinate.
91
What is Pierce’s Disease caused by? What is it?
Xylella fastidiosa bacteria and most commonly transmitted by the glassy-winged sharpshooter—a leafhopping insect found near citrus orchards and oleander plants. Pierce’s Disease is a scourge, rendering vines incapable of producing chlorophyll and killing it within one to five years.
92
What is a cure for Pierces disease?
There is neither a cure nor a chemical control for the disease, and authorities in other countries are maintaining strict quarantines to prevent its incursion.
93
What is Crown Gall and what is it also known as?
(Black Knot) -The Agrobacterium tumefaciens bacterium causes the Crown Gall disease in a wide variety of plant species. When affected, a vine develops tumors (galls) on its trunk, which girdle and essentially strangle the vine, withering or killing outright the portions of the vine above.
94
Where does Grown Call thrive? How does it spread?
The bacteria thrive in colder climates, and systemically live inside the grapevine. During winter freezes, when the vine’s trunk may be ruptured, the bacteria invade the outer trunk, rapidly multiplying and fomenting the onset of disease. The disease is spread through the propagation of bacteria-infected budwood.
95
What is Bacterial Blight caused by and how does it affect the vine? What is a defense against it?
Caused by the Xanthomonas ampelina bacterium, Bacterial Blight often kills young grapevine shoots. They develop dark brown streaks in early spring, and eventually wither and die. Spread by rain and compromised pruning tools, the disease can be controlled by hot water treatments and copper sprays, such as the Bordeaux Mixture.
96
What is Leafroll Virus? How does it affect the vine and how can it be cured?
Leafroll Virus, a condition caused by a complex of at least nine different viruses. Although affected vines display radiant shades of red and gold in the autumn, such beautiful colors, combined with a characteristic downward curling of the leaves, signal the virus’s malevolent side: reduced yields and delayed ripening. Leafroll Virus, spread through propagation of infected vines or by an insect vector like the mealy bug, is currently incurable but it will not kill the vine; thus, infected vines are not always removed.
97
What disease is mostly likely the cause for 60% of the worlds grape loss?
Leafroll Virus
98
What is the name of a “nepovirus” spread by soil nematodes feeding on infected roots, severely curtailing yields?
Fanleaf Degeneration
99
What does fanleaf do to the vine? How do you fix a vineyard with this problem?
Fanleaf Degeneration deforms shoot growth, and leads to poor fruit set and shot (seedless) berries. The leaves on an infected vine are malformed, resembling fans in appearance, and may form yellow bands around the veins. The productive lifespan of the vine and its winter durability are diminished and it must be completely removed.
100
Name a phytoplasma disease
Flavescence Dorée
101
What is Flavescence Dorée?
A form of grapevine yellows; leafhopper insects and propagation of infected vines spread the disease, which will initially delay budbreak and slow shoot growth, eventually causing bunches to fall off the vine and berries to shrivel.
102
What is the cause and cure for Flavescence Dorée?
The disease will discolor leaves, cause pustules and cracks to form, and may kill young vines. No cure exists, although insecticides may be used to control leafhopper insect populations and retard its spread.
103
Most vines can be classified as either ___-trained or ____-trained.
head or cordon
104
Explain the difference between head and cordon training in regards to the canes and trellising.
In cordon training, the vine has at least one permanent cane that extends from the trunk, called an arm or cordon. It grows thick and gnarled over time, and fruit-bearing shoots will emerge from it each season. Head-trained vines have no permanent cordon, and the trunk ends in a knob, or head. Cordon-trained vines generally require a trellising system, whereas head-trained vines may be supported by a simple stake, or not at all. Although head-trained vines may technically be trellised, head-training is commonly asserted as an alternative to trellising, synonymous with bush vines.
105
What kind of pruning to head-trained vines see vs cordon-trained?
Head-trained vines may be spur-pruned or cane-pruned, whereas cordon-trained vines are spur-pruned
106
What happens if a green sheet is left on the vine vs pruned?
If left on the vine, a green shoot (fruiting cane) will harden to become a woody cane after a season—along the cane are a number of buds, which will each produce a shoot during spring budbreak. If a vine is spur-pruned, the upper cane growing from a spur will be removed during winter pruning, and the lower cane growing from the same spur will be cut back to two buds, creating a new spur. Thus, each spur will produce two fruiting canes each year, one of which will become the following year’s spur.
107
Who is credited with presenting the Guyot system and when?
One of the most basic systems of cane-pruning/head-training is the Guyot system, developed in the 1860 by Jules Guyot.
108
What is a Guyot system?
The Guyot system requires a vertical trellis on which the canes can be suspended, and has one spur and one main two-year-old cane.
109
Briefly explain a double guyot.
The Guyot Double variant supports two main canes, extending outward from the trunk on opposite sides.
110
What is the simplest form for pruning/head training? Where is it mostly found?
The simplest form of spur-pruning/head-training is the Gobelet system, an ancient technique common in the Southern Rhône and Southern Italy.
111
What is Goblet training?
The vine, often unsupported, resembles a goblet, with each year’s fruiting canes extending from the spur-pruned, shortened arms atop the trunk.
112
What is a spur?
The spur is a cane cut back to two buds.
113
What is the gobelet system known as in Italy, Spain, and Australia?
In Italy the Gobelet system is known as albarello; in Spain, en vaso. Australians often refer to such vines as “bush vines”.
114
What is the Tendone system? what is it known as in Italy and Portugal?
The Tendone system, known as pergola in Italy and enforcado in Portugal, is an alternative training system in which the vines are trained upward and overhead along wooden frames or trees, enabling workers to pass underneath. Tendone vines may be either spur- or cane-pruned.
115
What is the Cordon de Royat?
The Cordon de Royat system is similar to the Guyot system, with a single spur-pruned permanent cordon extending horizontally from the trunk, rather than a two-year-old cane.
116
What pruning and training system is most preferred in champagne?
One of the simplest spur-pruned/cordon-trained systems is the Cordon de Royat, the preferred training style for Pinot Noir in Champagne.
( The Cordon de Royat system is similar to the Guyot system, with a single spur-pruned permanent cordon extending horizontally from the trunk, rather than a two-year-old cane. )
117
What is the Geneva and Lyre system?
The spur-pruned/cordon-trained Geneva system and a close variant, the Lyre system, are more complicated, as cordons extend outward from the trunk in a flat “U” shape, creating a divided canopy.
118
What is VSP?
Vertical Shoot Positioning (VSP), a trellising system, may be used for either cane-pruned or spur-pruned vines.
119
When is cane-pruning usually used, and what is a 'Kicker cane"?
Cane-pruning is usually only used on head-trained vines, some growers occasionally merge the style with cordon-training, retaining a “kicker cane” along an otherwise spur-trained cordon.
120
Whats the degree day range for I-V in F?
Degree Days
Region I less than 2,500° days F (less than 1,390° days C)
Region II 2,500-3,000° days F (1,391-1,670° days C)
Region III 3,000-3,500° days F (1,671-1,940° days C)
Region IV 3,500-4,000° days F (1,941-2,220° days C)
Region V more than 4,000° days F (more than 2,220° days C)
121
The minimum amount of sunshine required to support viticulture is approximately __ hours.
1,300
122
The vine evolved as a drought-resistant plant, but it still requires approximately __ inches of rainfall annually to produce an adequate crop, depending on the warmth of the climate.
20-30
123
Terroir begins with the vine’s ___: the regional climate. One can draw broad assertions about a region’s suitability for viticulture from its macroclimate, but the subtler distinctions of ___—the climate of a particular vineyard—are of greater importance. On an even smaller scale, ___ refers to the climate in and around a vine canopy, the restricted space including all parts of the vine above the ground.
macroclimate, mesoclimate, microclimate
124
For temperature, the vine prefers a mean annual level between ____, with an ideal of __°F. To successfully ripen, red grapes require an average summer temperature of approximately ___°F, whereas white grapes prefer an average of __°F. This generally restricts viticulture to the temperate bands of latitude between __° and __° in both the northern and southern hemispheres.
50° and 68°F
57
red- 70
white 66
30-50 Latitude
125
Define the California Heat Summation Index.
One method of classifying climates solely by temperature—and therefore recommending varieties appropriate to that temperature—is the California Heat Summation Index. This scale divides climates into five Regions based on the number of degree days.
126
How are degree days calculated?
Degree days are calculated by multiplying the days in each month of the growing season (defined as April 1 through October 31) by the mean number of degrees over 50°F for that month. The months’ totals are then added together to arrive at the heat summation.
127
High/Low? soil pH, common in limestone-rich soils, contributes to higher acidity (low pH) in grapes, and although such soils are typically inhospitable to most agriculture, viticulture thrives. Soil acidity can, on the other hand, be a deterrent to viticulture. This can be countered by the application of __.
High pH = Higher acidity
| lime
128
What is selection massale?
Once a vineyard is established, the grower may choose to propagate the vines by either clonal selection or mass selection (selection massale). The latter method, popular in Burgundy, enables the grower to select budwood for replanting from a number of vines throughout the vineyard, rather than single clones. In mass selection, a grower will attempt to reinforce positive traits and eliminate negative traits through appropriate selection—and while the results may be less precise than those gained through clonal selection, a broader genetic diversity is maintained.
129
Once grafted and planted, the vine will not usually produce a crop of grapes suitable for harvest until its __year. By its __ year, the grapevine is considered mature; shoot growth and the vine’s annual yield, in the absence of major stresses, stabilize. The root system will grow to maturity by the ___year, although poorer soils will slow growth. The yield of many commercial vineyards will begin to decline after __years, and vineyards are often uneconomical to maintain after __ years of age.
```
third -produces
sixth - mature
tenth -root
20 -decline
50 - uneconomical
```
130
The annual life cycle of the vine begins in the spring, with budbreak. Define this stage, and what are threats?
The vine, which started “weeping”, or “bleeding” watery sap from pruned canes sometime in February (in the Northern Hemisphere), will finally emerge from dormancy as the average air temperature surpasses 50°F. During budbreak, which usually occurs in March or April, the first small shoots and leaves will break through buds left intact by winter pruning. At this stage, the vine is vulnerable to frost. The vine’s foliage continues to develop through the early spring, and small green clusters called embryo bunches form on the shoots by mid-April.
131
What stage follows budbreak, and explain this stage?
Flowering occurs six to thirteen weeks after the initial budbreak, depending on the climate. During this period, the embryo bunches bloom into small flowers for about ten days, and the self-pollinating grapevine begins the process of fertilization, which leads to fruit set. As the vine flowers, it is extremely susceptible to the damaging effects of cold, frost, and wind.
132
What is Shatter?
Fruit set usually hovers around 30%—the remaining embryo berries “shatter”, falling from the cluster.
133
What stage follows fruit set and occurs in August?
In August, veraison (véraison) begins and the grapes begin to truly ripen, as sugars are moved from the leaf system to the fruit. During veraison, the grapes soften and change color—turning from green to red-black or yellow-green—and acidity decreases. While veraison swiftly affects an individual grape, it may not evenly affect a whole bunch.
134
What step follows verasion?
Once the grapes have achieved an optimal balance of sugar and acid, they are ready for harvest (vendange).
135
For equivalent dates in southern hemisphere vineyards, add __ months.
six
136
___ ripening occurs in tandem with veraison, as the stems on each shoot begin to lignify, accumulating carbohydrates to sustain the plant through the winter.
Cane ripening
137
What is provignage?
Outdated pre-phylloxera method of replanting vineyards from one mother plant. Was popular in Burgundy.
When used as a straightforward method of propagation, the new vine is generated by securing the growing tip of a pre-existing vine beneath the surface of the soil. The tip will form roots, and once established the newly-rooted plant can be separated from its genetically identical parent with a swift cut of the knife. The result is one healthy (provided the parent was healthy, of course) young vine, on its own roots.
138
What is 'en foule' regarding plantings
means 'in a crowd'. Outdated planting technique, overtaken by training vines in rows. Often gobelet-trained vines would be planted in bunches, rather than rows.
139
Typical training methods of vines in Burgundy
Cote d'Or:
* Single Guyot method, a cane-pruning system bearing one cane and one spur.
* Cordon de Royat, a system of cordon training—in which the vine retains a permanent arm rather than a one-year-old cane—is also encountered in both Chablis and the Côte d’Or.
Chablis:
Double Guyot training—cane-pruning with two fruiting canes—is infrequently encountered in the Côte d’Or, but in Chablis it is prevalent (whereas the method named for the region, a cane-pruned system known as Taille Chablis, is much more common in neighboring Champagne than in its area of invention).
Beaujolais:
In the crus of Beaujolais, on the other hand, gobelet training remains widespread.
140
What are the 4 types of yeast responsible for Sherry's flor
Saccharomyces cerivisiae beticus, cheresiensis, montuliensis, and (zygo)saccharomyces rouxii. S. beticus is most widespread, montuliensis is found in old criaderas.
