l4.1 production

This class was created by Brainscape user Jenni Beard. Visit their profile to learn more about the creator.

Decks in this class (78)

1.1 The Anatomy of the Vine
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37  cards
1.2 Vine Propagation
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20  cards
2. The Vine Growth Cycle
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4  cards
2.1 Dormancy
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9  cards
2.2 Budburst
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15  cards
2.3 Shoot & Leaf Growth
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10  cards
2.4 Flowering & Fruit Set
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23  cards
2.5 Grape Development
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42  cards
3.1 Temperature & Sunlight
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87  cards
3.2 Water
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31  cards
3.3 Nutrients
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25  cards
3.4 Climate Classifications
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11  cards
3.5/3.6 Weather & Climate Change
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11  cards
4. Viticulture Approaches (Grape Growing)
4.1 Conventional Viticulture 4.2 Sustainable Viticulture 4.3 Organic Viticulture 4.4 Biodynamic Viticulture 4.5 Precision Viticulture
35  cards
5.1 Site Selection
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6  cards
5.2 Soil Preparation
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3  cards
5.3 Planting Materials
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12  cards
6.1 Managing Soil Health
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2  cards
6.2 Nutrient Management
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12  cards
6.3 Water Management
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28  cards
7.1 The Aims of Canopy Management
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21  cards
7.2 Canopy Management Techniques
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62  cards
8.1 Hazards
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45  cards
8.2 Pests
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37  cards
8.3 Fungal Diseases
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38  cards
8.4 Bacterial Disesases
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12  cards
8.5 Viruses
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10  cards
9.1 Choosing the Date of Harvest
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13  cards
9.2 Harvesting Options
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15  cards
10.1 Viticulture Scenarios: Priorat, Catalunya
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12  cards
10.2 Viticulture Scenarios: Pauillac, Bordeaux
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8  cards
10.3 Viticulture Scenarios: Finger Lakes, New York state
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14  cards
10.4 Viticulture Scenarios: Central Valley, California
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13  cards
11. Wine Components
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53  cards
12. Approaches to Winemaking
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18  cards
13.1. Winemaking Options: Oxygen and Sulfur Dioxide
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30  cards
13.2 & 13.3 General Winemaking Options: Transportation and Grape Reception
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20  cards
13.4 General Winemaking Options: Pressing
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18  cards
13.5 General Winemaking Options: Must Adjustments
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23  cards
13.6 General Winemaking Options: Alcoholic Fermentation
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37  cards
13.7 General Winemaking Options: Malolactic Conversion
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14  cards
13.8 General Winemaking Options: Post-Fermentation Adjustments
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7  cards
14. Maturation
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7  cards
14.1 The Role of Oxygen in Maturation
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20  cards
14.2 The Role of Wood in Maturation
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34  cards
14.3 The Role of Lees in Still Wine Maturation
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21  cards
14.4 Blending
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9  cards
15. Countdown -Finishing and Packaging
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10  cards
15.1 Post-Fermentation Clarification
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16  cards
15.2 Stabilisation
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6  cards
15.3 Finishing Options
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4  cards
15.4 Faults
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10  cards
15.5 Packaging and Closures
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20  cards
15.6 Post-Bottling Maturation
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11  cards
15.7 Quality Control Procedures
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23  cards
15.8 Transportation of Wine
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18  cards
16.1 White Winemaking: Transportation to Winery and Grape Reception
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22  cards
16.2 White Winemaking: Pressing the Grapes
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12  cards
16.3 White Winemaking: Hyperoxidation
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5  cards
16.4 White Winemaking: Clarification of Must
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15  cards
16.5 White Winemaking: Fermentation Temperatures and Vessels
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6  cards
16.6 White Winemaking: Malolactic Conversion
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3  cards
16.7 White Winemaking: Barrel Maturation
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4  cards
16.8 White Winemaking: Lees Ageing
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4  cards
17. Specific Options for Producing Wines with Residual Sugar
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4  cards
17.1 Concentrating the Grape Must
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15  cards
17.2 Stopping the Fermentation
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4  cards
17.3 Blending in a Sweetening Component
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3  cards
18/18.1 Specific Options for Red Winemaking
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5  cards
18.2 - 18.8 Specific Red Wine options
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24  cards
18.8/18.9 Maturation in Wooden Vessels & Lees Ageing for Red Wines
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4  cards
19.1. Key Methods to influence Colour and Aroma in Rosé Winemaking
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28  cards
19.2 Other Options in Making Rosé Wines
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22  cards
20.1 Producing Inexpensive, High-Volume Dry Wine from an Aromatic White Grape Variety
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14  cards
20.2 Producing Premium Small-Volume Dry Wine from a Neutral White Grape Variety
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16  cards
20.3. Producing Inexpensive, High-Volume Dry Red Wine
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19  cards
20.4 Producing Premium Small-Volume Dry Red Wine for Bottle Ageing
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18  cards
The Numbers
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1  cards

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l4.1 production

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