Viticulture & Vinification Flashcards
(33 cards)
What are the three major climatic zones for viticulture?
- Cool climate – e.g., Champagne, Mosel
- Moderate climate – e.g., Bordeaux, Tuscany
- Warm climate – e.g., Barossa Valley, Napa Valley
What are the key climatic influences on grape growing?
- Latitude – affects temperature & sun exposure
- Altitude – higher = cooler
- Proximity to water – moderates temperature
- Wind – can cool or dry vineyards
- Slope & aspect – affects sun exposure and drainage
How do aspect and slope affect grape growing?
Aspect: Direction vineyard faces
- South-facing (Northern Hemisphere) = more sun
Slope:
- Improves drainage, limits frost, increases sun exposure
- Steeper = more sun + labor-intensive
How do planting regimes impact grape quality?
- Plant density – high-density may encourage root competition, improving quality
- Row orientation – aligned with sun/wind for optimal ripening
- Trellising – affects canopy exposure, disease prevention, mechanization
What are the basic principles of viticulture?
- Choosing variety suited to site
- Managing canopy for light, airflow
- Irrigation & pruning to control yield
- Monitoring for pests, diseases, and ripeness
- Sustainable practices: organic, biodynamic, regenerative farming
Define the term terroir.
The combination of climate, soil, topography, and human influence that gives wine its distinct sense of place
What is Vitis vinifera, and why is it important?
- The primary grapevine species used for quality wine production
- Native to Europe; includes most classic varietals (e.g., Chardonnay, Syrah)
What is Vitis labrusca, and how does it differ from vinifera?
- Native to North America
- Often has “foxy” aromas
- Resistant to some pests/diseases
- Rarely used for fine wine; used in juice, jelly, hybrids
What are crossings, clones, and hybrids?
- Crossing: Offspring of two vinifera varieties (e.g., Müller-Thurgau = Riesling × Madeleine Royale)
- Clone: Genetically identical vine selected for specific traits (e.g., Pinot Noir clone 777)
- Hybrid: Cross between vinifera × non-vinifera (e.g., Seyval Blanc)
What is the purpose of grafting in viticulture?
- Attaching Vitis vinifera scion to American rootstock to protect against phylloxera
- Also used to match rootstock to soil type, vigour control, or disease resistance
What is phylloxera, and how is it managed?
- A tiny insect pest that feeds on vine roots, deadly to vinifera
- Managed by using grafted vines with phylloxera-resistant rootstock
What are common vine training systems, and what is their effect?
- Vertical Shoot Positioning (VSP) – Upright canopy, easy for mechanization, cool climates
- Geneva Double Curtain – Divided canopy, increases yield, warm climates
- Pergola / Tendone – High canopy, protects grapes from sun (used in hot areas)
- Bush vine (Gobelet) – Traditional, low-yield, no trellis, Mediterranean climates
- Effect: Training style impacts sun exposure, airflow, yield, and disease resistance
What are the main stages in a vineyard’s life cycle?
- Planting / Establishment – 0–3 years (no crop)
- First commercial harvest – ~Year 3–5
- Full productivity – Years 6–30
- Gradual decline – After 30+ years
- Old vine – 35–100+ years (lower yield, concentrated fruit)
- Replanting – due to disease, economics, or loss of vigor
What are methods of frost prevention in vineyards?
- Wind machines – circulate warmer air
- Heaters – increase ambient temperature
- Sprinklers – ice insulates bud
- Site selection – plant on slopes, avoid frost pockets
- Delayed pruning – delays budburst
What are common vine diseases and pests?
- Fungal: Powdery mildew, Downy mildew, Botrytis
- Viral: Leafroll virus, Fanleaf virus
- Bacterial: Pierce’s disease (spread by sharpshooter)
- Insect pests: Phylloxera, Grape berry moth, Mealybugs
What is Botrytis cinerea, and how does it affect harvest?
- A fungus that can cause noble rot (beneficial) or grey rot (harmful)
- Noble rot dehydrates grapes, concentrates sugar and flavor
- Requires humid mornings and dry afternoons
- Used for sweet wines (e.g., Sauternes, Tokaji)
What is passerillage, and how is it different from botrytis?
- Grapes are air-dried on the vine (late-harvest), shriveling without rot
- Produces concentrated, sweet wines
- Used in Vin de Paille, Recioto, and some late harvest wines
What are the principles of alcoholic fermentation?
- Yeast converts sugar into alcohol, CO₂, and heat
- Optimal temperature:
- White wine: 12–18°C
- Red wine: 20–32°C
- Can be spontaneous (wild yeast) or inoculated (cultured yeast)
What are key practices in fermentation management?
- Temperature control – maintain style & prevent stuck fermentations
- Punching down / Pumping over – in red wines for extraction
- Monitoring sugar levels (Brix, Baumé)
- Sulfur dioxide (SO₂) – to control microbes and oxidation
- Vessel choice – stainless steel, concrete, oak impact style
What is chaptalisation, and where is it allowed or forbidden?
- The process of adding sugar to the must to increase alcohol (not sweetness)
- Allowed in cooler regions (e.g., Burgundy, Champagne, Loire)
- Forbidden in warm regions (e.g., most of Italy, Spain, California, Australia)
- Regulated in EU under wine laws; illegal in many New World regions
What is Vin de Goutte and Vin de Presse?
Vin de Goutte: Free-run wine from grapes after maceration, without pressing; higher quality, softer tannins
Vin de Presse: Wine obtained from pressing grape skins; more tannic, often blended in small portions
What is Rebêche, and where is it used?
- The third pressing in Champagne
- Contains harsher tannins and solids
- Not allowed in Champagne AOC production; often used for distillation
What is carbonic maceration, and where is it used?
- Whole clusters placed in anaerobic tank (CO₂-rich) → fermentation occurs inside the berry
- Produces fruity, low-tannin wines
- Used in Beaujolais (Gamay) and some Nouveau-style wines
What is malolactic fermentation (MLF)?
- A bacterial conversion of sharp malic acid into softer lactic acid
- Adds creamy texture, buttery notes (diacetyl)
- Common in red wines and full-bodied whites (e.g., Chardonnay)
- Can occur spontaneously or be induced
