Viti/vini Questions

A process by which chlorophyll in the leaves uses sunlight to convert carbon dioxide and water into sugar and oxygen

just like humans use air, the vine uses SUGARS as energy

transfers stuff from one area of the plant to another -- transLOCATES

water evaporates through the stomata, or openings on the undersides of the leaves, which helps to cool the vine

* the smallest soil fraction
* the finest grains
* has the greatest capacity for holding nutrients and water

largest of soil fractions
has the LEAST capacity to hold nutrients and water

Viral diseases of the plant

Esca (black measles)

Eutypa dieback (dead arm)

Powdery mildew - also known as Oidium (white cob-web filaments)

Downy Mildew - Peronospera - oil spots and leaves fall off

fungus
bunch rot
noble rot
occurs in high humidity/warm weather
white grapes = good
red = bad (called black rot)

bacteriological disease
sharpshooters or leafhoppers
BACTERIA
Pierce's BACTERIAL Disease

Fanleaf = nematodes

Leafroll = mealy bugs

native to eastern US

got to Europe in the late 1800s on vines transported to Europe

root-eating louse, phylloxera

don't pollute
protect the environment

can use sulfur and copper

find a natural enemy

closed ecosystem

Created by Rudolf Steiner

Uses a more natural way of farming

no chemicals

scientific method
leave the land for the next generation

a blend of grapes

The amount of alcohol that (in theory) could be produced if a wine is fermented to complete dryness.

Bordeaux Mixture: lime, copper sulphate, water. Used to control downy mildew.

Soil texture, soil structure, organic matter content, mineral content, availability of air and water, level of acidity/alkalinity (pH).

Perennial

increases

decreases

1 - Hybrids

2 - Crosses

3 - Clones

2 or more Vitis species

vitis vinifera x vitis lambrusca

same species

vitis vinifera x vitis vinifera

propagation from a single parent plant (usually through cuttings)

Bitter elements

odorless, colorless, tasteless - can fill a vat or a room if not ventilated

Evaporation

Oxidation: color changes, texture softens

Flavor addition: oak, toast, vanilla, spice, coconut

Soil is initially formed when decomposed organic material is encompassed into weathered mineral material at the earth's surface.

a layer of soil material that differs from the layers above or below in physical, chemical and biological properties

the dissolving out or removal of soluble materials from soil horizons by percolating water

rock fragments of various sizes, such as clay, silt, sand, gravel, cobbles

the mechanical disintegration and chemical decomposition of rocks and sediments by exposure to the elements. The parent material is broken down into many constituents such as soluble slats (leached away in older soils), clays, various oxides.

decomposed organic material

Name given to the productive (top) half of a grafted plant

V. Labrusca

V. Rotundifolia

V. Amurensis

Biodynamic term

Brewed compost that is spayed onto vines for various purposes

When alcohol and malolactic ferment run simultaneously.

Pergola style training system

-used to protect vines against excessive winds and allow fruit to keep dry in areas of high humidity or moisture

"Failure to set fruit"

During pollination, cold and precipitation can lead to coulure, a failure to set fruit (decreasing the number of berries per bunch) or millerandage (hindered berry growth).

removing buds or shoots from the base of the vine or the ground

a late spring exercise

"Removing the Wood"

once pruning is done, the next step is to remove the unwanted wood. These workers, the tireurs, clear the wood cut by the pruners.

2 ways:

1. grind the wood
2. burn it

1000+ liters

900 liters

600 liters

550 liters

300 liters

225 liters

Germany

Heidelberg Tun (1751)

220,000 liters

used more often as a dance floor than as a wine barrel

False

• No accurate method for determining amount for the vine in the soil.
• Evaluate the vigor of the vineyard for determining the N requirement.

1.39 Kilograms of N

Micro-nutrients (S, Zn, Mn, Cu, Fe, etc.) are required in small amounts and can be applied through foliar sprays.

Macro-nutrients (N, P, K, Ca, Mg) should be applied to the soil for uptake by roots.

• Iron (Fe)
• Boron (B)
• Manganese (Mn)
• Zink (Zn)
• Copper (Cu)
• Molybdenum (Mo)
• Chlorine (Cl)

too much of any of these will result in toxicity tot he vine

Combination of:

• soil analysis
• plant tissue analysis
• visual symptoms

• foliar deficiency symptoms
• reduced growth of leaves, shoots, roots
• reduced crop yield
• greater susceptibility to winter injury, including death

• growing away from the ground
• shoots do this in the absence of light

• a reaction to sunlight and the shoots response to grow toward it
• plants detect light via a suite of molecules known as phytochromes, which are tuned to pick out certain significant wave lengths
• light = food

Roots grow toward water or down with gravity

Run the risk of:

• oxidized wine
  
• off flavors and aromas
• bottle variation
• off / premature color development

1. amino acids
2. peptides (short amino acid chains)
3. proteins (long amino acid chains)

1. As an Anti-Microbial - helps curtail growth of yeast and bacteria
2. Anti-Oxidant - safe-guarding wine's fruit integrity and against browning

Basically 57% SO2, and a common source (at least for home winemaking) for SO2.

• enzyme used to breakdown large Beta-glucan molecules produced by rot, especially grey and Noble Rot
• particularly useful for red grapes

• 10-30 degrees C
  
• lower temp and the reactions slow down
• higher and the enzyme proteins are denatured and destroyed

• naturally occurring proteins
• created by all biological beings to carry out chemical reactions in their biological systems
• natural catalysts and facilitate reactions but are not used up in the reaction

1. Pectinolytic
2. Betaglucanese
3. Lysozyme

K2S2O5

A white powder and a useful source of sulphur dioxide

1% alcohol by volume

and atom or molecule that has lost or gained electrons and thus posses an electrostatic charge

A high proportion of the colored tannins, pigments and flavor constituents of the berry

• whole berries and an anaerobic environment
• Individual enzymatic influenced fermentation inside each grape
• after a few days, press and yeast ferment
  

below 10 C (to retain freshness)

75-85% humidity

The juice that runs out of the grape without the application of pressure

Unfermented or partially fermented grape juice, with or without the skins

a chemical reaction during which molecules of water are split into hydrogen (H) and hydroxide anions (OH)

chemical decomposition by water

• Term meaning to "bleed"
  
• for a technique that results in Rose wine (and more concentrated must for red wines)
• made by running off or bleeding juice from just crushed black grapes, sometimes just from the natural weight of the berries

a method of drying harvested grapes, traditionally used in Amarone della Valpolicella, to concentrate their flavor intensity

can also be used for a wide range of other wines

• "Racking"
  
• moving clear wine off of its lees and sediment and into a clean container
• also - decanting

(Goode)

Areas given over to vegetation such as scrub-land, woods or hedgerows, which can act as refuge areas for beneficial insects.

Insect parasites

one aspect of Lutte Resonee and IPM

basically bugs that eat bugs

(Goode)

• Over the winter - least amount of vegetation growth and highest amount of rainfall
• winter cover crops are used for control

a subspecies of a grape, especially of vinifera, for example, Chardonnay

A single bud on a single parent vine.

• 113, 114, 115
• 667, 777

Powdery Mildew

Name for the top part of the grafted vine

1. Argentina
2. Chile
3. Hungary
4. S. Australia
5. Washington State

50-90 F / 10 - 32 C

Ideal is 68-86 F / 20 - 30

warm summers, mild winters

the climate of an individual vineyard site, or part of a vineyard

Dry summers, mild, wet winters

Floral abortion - term used when non-fertilized blossoms are shed

• 1st stage in the new year cycle for a vine
• needs to be 50F /10C
• initially uses carbs stored in the vine
• photosynthesis after 4 weeks of leaf growth

• 6 years or so
• 25 years, but some can obviously hang on for many years, but often with increasingly lower yields

Bloom - are actually yeasts

• Clay
• silt
• sand
• minerals
• rocks
• organic matter

A short cane of one year old wood with 2-3 buds

Scion

• Tartaric (0.2 - 1.0%)
• Malic (0.1 - 0.8%)
• Citric (0.1 - 0.5%)

these are fixed acids and are essentially odorless

Oidium

Sunshine and temperature

ideal temp = 68-86F / 20-30C

(France)

Grapes that have begun to shrivel on the vine, resulting in concentration of sugars

Selection of plants from a particular bio-type for specific desirable features

not the exact same clone, but a group of genetically similar clones

Solution of copper sulphate and lime in water, used to spray vines as protection against fungal diseases

microscopic worms

(french)

The process of earthing up the bases of vines to protect against frost

One of a population of plants that are descended from a single individual plant and have been propagated by vegetative means. Non-sexual reproduction.

1. Bud Break (50F / 10C)
2. Flowering (40-80 days)
3. Berry set (transition from flower to berry)
4. Veraison (40-50 days after berry set)
5. Harvest
6. Frost > Dormancy

refers to sunshine derived sugar levels, and probably so much more...

Meso = climate of a particular vineyard or part of a vineyard

Micro - climate within the canopy itself

Fire rockets with silver nitrate into them

500-700 mm

1. Wood hardening
2. Kills fungal diseases
3. Kills insect pests

• 50 F
• 59 F
• 104 F

1. Frost
2. Hail
3. Wind
4. Heat

Biological process of photosynthesis, using light

1400 Hours

(with an average of 6-7 per day)

21C

warmer than Riesling, Sylvanner and Muscat

1. Molecular compounds present in the grape and which remain intact during ferment and aging
2. Molecular compounds created during ferment / aging
3. Molecular compounds that come about during the wine-making process, largely due to the addition of certain elements...like sulfur

astringency (in red wines)

10-18C, with an optimum of 15-20C

allows for the retention of aromatics

prevent tartrate crystals

Wilmes

higher the acidity (= lower pH)

and more microbiologically and chemically stable the wine will be

lower acidity = more blue, and less microbiologically stable

Botrytized grapes, grape juice, or late harvest wine may be added to assist pressing operation

Anaerobic condition (mostly)

steeping solids in liquids to soften them

Excess iron reacting with phosphates in a wine

A biochemical reaction involving enzymes

Anytime between ferment and bottling

Stops yeast ferment, but does not kill yeast

assembling the different cuvees for the final blend

'The Blender's Art'

A colloid protein occurring in milk, Plays a part in the prevention of curdling. Used for wine fining.

A sugar occurring in fruits including grapes, along with sugar glucose, its structural isomer.

C6H12O6

3-8 whites per barrel

albumin

Gelatine

combines with harsh tannins to create a softer red

A keytone produced during MLF, and is noted by a powerful buttery or toasty aroma

must enrichment and chaptalization

Is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. ... The legality of chaptalization varies by country, region, and even wine type.

HOOC.CHOH.CHOH.COOK

Potassium hydrogen tartrate; cream of tartar

the substance of most tartrate crystals.

Complex substances, built up from amino acids. An important component of living tissue.

An alumino-silicate clay that swells in water and has a powerful property of ABSORPTION

Inner, softer skin layers

20-32C

higher temps allow for more extraction of skin components

C12H24O12

the sugar of beet and cane

The degree by which a solid will dissolve in a liquid

Carbonic Maceration

enzymes attack sugars within the grapes and break them into alcohol

Tannins

prevents and treats over-fining

Potassium

10ppm

A chemical compound found by reaction between an acid and base.

Common salt, or sodium chloride NaCl, is one example.

A wine to become cloudy or a deposit to form.

Product used for deacidification, it is a double salt

It eliminates both tartaric and malic acids

Ethanol

A substance with a pH greater than 7 and typified by the -OH group. Forms a salt with and acid (Base).

These are acids formed in the course of fermentation

• lactic*
• succinic*
• acetic (volatile)

*fixed acids

Water

Carbon Dioxide

Heat

The mass of air that surrounds the Earth, consisting of approximately 78% nitrogen, 21% oxygen.

Also, a unit of (measure) pressure of 14.7 pounds per square inch, or 760mm of mercury.

Juice settling

settling out of the solids

(usually before ferment)

Vanillin

a phenolic compound found in wine

1. Antioxidant
2. Antiseptic
3. Antioxidasic
4. Combines with acetaldehyde

The ability of dissolved salts to affect the pH of a liquid

vinegar by converting ethanol (alcohol) into acetic acid

estery compounds

which produce pineapple, banana flavors

80-90C for a few seconds then cooled quickly

very high temp / very short time

1. to reduce the possibility of oxidation by reducing exposure of the wine to air
2. prevent the growth of spoilage yeast and bacteria on the surface of the wine

1. a reduction in herbaceous aromas
2. better structural wines
3. better oak integration
4. better control of reductive character
5. cost savings on oak

• Tannins
• Pectins
• Dextrans
• Glucans

The opposite of oxidation: a chemical reaction involving the removal of oxygen.

Stirring of the lees

Color and off odors, but care needs to be taken as it can strip a lot of flavor and go too far with removal of phenolics in general

requiring the presence of oxygen

Large organic molecules, visible under microscope, consisting of:

• polysaccharides
• tannins
• other phenolics
• pigmented tannins
• heat un-stable proteins

and are electro-statically charged

Colored pigments

Proteins

Horizontal screw press

Hybrid

Crossing

1. V Riparia
2. V Rupestris
3. V Labrusca
4. V Berlandieri
5. V Champini

1. Removing unwanted green characters or sulphites from red wine
2. Cost-savings - instead of barrels using micro-ox and barrel staves / chips in tank

generally micro-ox is not good for lighter wines as it could oxidize them pre-maturely

• Nevers
• Alliers
• Troncais

These encompass the wood from the areas, but are also terms used to "type" wood from other areas.

• Low phenol content
• very high concentration of aromatics

oak lactones

• these are key to the aroma imparted by oak barrels. The aroma of whiskey is dominated by oak lactones and vanillin.
• As barrels age and are used multiple times, the concentration of oak lactones imparted in the wines decreases.

1. The extraction of oak compounds
2. oxygen diffusion

• enhance structure
• enhance sweetness
• impact aromatics
• improve color stability
• participate in anti-oxidant reactions

Variable such as:

Physiochemical characteristics

• pH
• alcohol
• titratable acidity
• volatile acidity
• SO2

Buffer capacity

Storage temperature

Contact time

Toasting level

Vanillin

the aroma of vanilla

1. Quecus robur (pendunculate oak), which includes Limousin, Burgundy, south of France forests
2. Quercus sessiflora (sessile oak) which includes central and Vosge regions

French oak needs to be split, while American oak can be sawn to produce staves

Between 20-40 milligrams of dissolved oxygen per year

polymerization of the tannin molecules in part through oxygen exposure - often through micro-oxigenation done either through an aerator or natural exposure via barrel ageing

The less oaky smell will be from the barrel fermetned wine despite sepnding more time in barrel

Why - during ferment, yeast will consume and reduce vanillin concentrates by turning it into odorless vanillic alcohol

1. Vanilla
2. french oak / coconut
3. sweet / butterscotch
4. char / smoke
5. clove / spice

*Think about the radar graph circle

Reduced

oxidized

Redox Potential

• reduction-oxidation
• is determined by what sort of state its component molecules find most energetically favorable
• potential will shift according to how much oxygen the wine is exposed to

Acetaldehyde

• smells like apple (fresh-cut)
• tastes like apples and nutty
• gives wine a flat feel on the palate
• sherry is very high in acetaldehyde

1. Protect wine from microbial spoilage
2. Protect wine from oxidation

but SO2 is not an anti-oxidant and does not directly protect wine from oxygen, as it does not react with O.

it reacts with products of the first stage of oxidation

Extended skin contact that is more typical in red wine makig means more phenolics, and these act as buffers.

White wine tends to lack this sort of buffering and need more protection from O2.

1. formation of aldehyde
2. loss of aromatic thiols

Breakdown keytones and aldehydes.

Reduce them to alcohol forms.

Thus the wine is better protected with the same level of free SO2 as wines not on the lees.

4:1 ratio of SO2

4mg/L of SO2 for every 1mg/L of O2

REDUCTIVE WINEMAKING

and has been central to the development of fruit-driven wine styles

By deliberately allowing a white wine must to have exposure to O2, resulting in the oxidation of many of the phenolic compounds present.

This is known as oxidative juice handling.

• Maximize contact with lees
• Ovoid shape creates convection currents that gently and continually redistribute the contents.
• This reduces the need for bat to age or racking

• Botti = 1000 liters or more
• Size is the main difference and is related to surface area in contact with the wine - less in larger containers
• Low in tannin
• Lower in aromatics
• Helps create a relatively neutral barrel/vessel
• Imparts no wood flavor to the nose as it ages
• Made with a minute ingress of oxygen

Inland easterly part of what is now Croatia.

Has similar breath ability to an oak vat, but

• doesn’t harbor bacteria as easily
  
• Is much easier to maintain

Tartaric acid wash

Georgian

• A large terracotta vessel which is buried in the ground up to its neck
• I used for a traditional style of winemaking
• Made famous in Italy by Josko Gravner in Friuli Collio

• French term for Bunch or Cluster thinning, literally means green harvesting

Meant to achieve two things:

• remove the least developed grapes
• reduce the overall crop level

• the soil type
• how much natural precipitation there is during the growing season
• how large the crop is
• the type of grapes being grown
• (most importantly) how the water is applied

• Generally consists of any organic material/matter incorporated into the soil.
• typically this is plant material, such as leaves and canes, as well as anything grown in the vineyard, such as - weeds, grasses, green manure
• mulches
• manures with straw or compost base

around 6.5 - or what is slightly acidic

less than 5.0 and the soil is generally unsuitable for fruiting

up to 8 is ok, but adjustments may need to be made

• each worm can produce 4.5Kg of casts each year
• these consist of - earth, grit, vegetative matter
• this will improve the soil
• worms are active down to 2m
• provide channels for water to drain and for CO2 to escape

• yeasts
• molds
• fungi
• mycorrhiza
• bacteria
• protozoa
• algae
• worms

planting of specific green crops in the vineyard to provide material for humus production

• Carried out using a tractor-mounted implement fitted with cutting blades (tines) that slice through the soil at around 300mm and cut some of the roots
• this makes the vine send out fresh roots into the lower soil levels

• microscopic single celled organisms that live in the soil
• they are vital to the breakdown of plant matter in the soil

• are the result of a mutualistic association between a fungus and a plant
• their very large surface area (compared to roots) allows them to take up minerals which the roots might not be able to access

correct name for phylloxera

photohormones that promote cell division in plant roots and shoots

A mutation that is markedly different from the norm.

Plants produce a shoot, a leaf form, or a fruit that is different.

Variegated leaves, thornless blackberry, different shaped fruit, or grapes with different color skins.

Regulated Deficit Irrigation

Controls vegetative and reproductive growth through water stress

Moderate Potential sites

Noble Rot

Botrytis Cinerea

Pouriture noble

"La Lutte Raisonee" Vineyard system

"The Reasoned Fight" is an approach where the vine and its environment are respected and are treated only when necessary to maintain the fight against pests and disease.

Observation of the vineyard and monitoring of the vines is the basis.

Relating to living organisms and based on the chemisttry of carbon.

European Climate Zone

Central Spain, Languedoc, and South of France, most of Italy

• used for cover crops
• can reseed themselves (keeps costs down)
• can reduce fertilizer requirements

The accumulation phase.

• last 40-60 dyas
• concentration of sugars (glucose and fructose)
• falling levels of acid
• increase of phenolics
  

photosynthesis in the berry

1. herbaceous
2. veraison
3. maturation
4. sur-maturation

Horn Silica (501)

• stimulate leaf and shoot growth
• improves photosynthesis
• strengthens against fungal diseases

(Burgundy)

a vineyard parcel

There has been a movement to reduce the confusing number of climat names, especially within 1er cru vineyard areas. For instance in Chablis, it is possible to use the climat name, or the larger vineyard name, which is often more recognizable.

Fertile soils with phylloxera

Nematodes

1. Esca
2. Eutypa Dieback (Dead Arm)
3. Powdery Mildew
4. Downy Mildew
5. Botrytis (Black Rot)

The off-spring of sexual reproduction of different sub-species.

Cab Franc x Sauvignon = Cab Sauvignon

Malevolent form of Botrytis cinerea

Environment within and directly surrounding the vine canopy

• process by which sugars are broken down and used as energy
• temperature dependant

• bud break
• bunch initiation
• fruit set
• berry growth

An even vigor along the cane

A measurement of the disolved sucrose level in unfermented grapes. Multiplying by .55 will yield a wine's future alcohol level.

Turning of the must

base wine for Champagne

Veraison

• better yields
  
• resistance to drought
  
• resistance to nematodes
  
• salt tolerance
  

Ensure that in phylloxera-free zones, where new varieties and new clones cannot easily be introduced, the farmers and nursuries have access to clean plant material for the production of new vines.

1. Rupestris St George
2. AXR1

St George was intended for vines that were vigorous and ideally suited for dry-farming, and where quality was needed over quantity.

AXR1 is a vinifera x rupestris hybrid, and turned out to be not resistant to phylloxera by the 1980s and caused major problems with cash in the need for replanting.

Lime-induced Chlorosis

a condition where the high active calcium carbonate (CaC02) content in the soil locks up the iron, which is needed to produce the chlorophyll for photosynthesis.

root-stocks with high V. berlandieri content, such as SO4, 41B, 333EM and fercal - will help counter-act this problem.

Italian - "over-grazing" or over-ripening of the grapes still on the vine, done to achieve higher sugar levels and ripeness levels.

• Liqueur de Tirage = bottling liquor or the addition meant to create the bubbles in sparkling wine
• Liqueur d'Expedition = the bottling liquor used to adjust the sweetness level of the finished wine

cuttings

The E.U.

1. Yields
2. Hardiness
3. disease-resistance
4. fruit-character
5. levels of tannin
6. levels of acidity
7. levels of sugar

1. Pierce's Disease
2. Crown Gal

A cool climate grape such as Riesling

A vine that has developed different characteristics through imperfect reproduction of cells. A slow process that can lead to new varieties.

• linked to climate of the plant
• process by which water evaporates through the stomata, openings on the underside of the leaf
• analogous to perspiration = cooling

3rd year or 3rd leaf

can also have slightly shorter period if grafting to established roots.

• vegetative period of berry development
• formation of veraison
• high acid, very green
• lots of photosynthesis

• 3rd stage in the growth cycle of the vine
• result of fertilization = transpiration from flower to beery
• very small berries
• high acid, low sugar yield

• 2nd stage in growth cycle
• 40-80 days after bud
• vines are self pollinating
• warm-dry is ideal
• cool-wet = poor berry set

• Leaf Roll
  
• Fan Leaf
  

6

1. Magnesium
2. Manganese
3. Iron
4. Zinc
5. Copper
6. Boron

Downy Mildew

• winter pruning
• shoot pruning
• summer hedging
• trellis system
• shoot devigoration
• shoot positioning
• leaf removal

140-160

or 110 - 200

Horn Manure (preperation 500)

builds strong soil structure and hummus attracts and stimulates soil life

Acid levels to fall

Italian - Free standing bush vines trained in the goblet style

1. promotion of soil life
2. erosion control
3. enhancement of populations of beneficial insects

• more competition among vines, which equals reduced vigour
• favors optimal leaf development
• which in turns promotes photosynthesis
• and better translocation of sugar from leaf to fruit

• Training = design and structure
• Pruning = management of the design

taking cuttings from a single "mother" vines with certain desired characterics and proipogating them.

Taking cuttings off from many vines and propogating them

Wood that was new in the previous growing season:

it has smooth brown wood

all buds are potentially productive for another 30 years.

• relationship with its neighbors
• the row width and planting distances
• trellising and training type
• height of trellis
• method of canopy management

Describes the climate at a regional level, and usually will amalgamate data from multiple weather station sources.

the overall sugar level of the grapes

The diurnal temperature range.

this affects the speed fo ripening and acid reduction in grapes

180 - May 15 to November 11

Mean Temperature of the Warmest Month / Mean Temperature fo the Coldest Month

basically two styles of the same climate assessment system.

• 145
• 135
• 110

Essentially that with a shift in temperature ranges, so will come a shift of infestations and other malodies once considered not to be an issue in certain locations.

Insects will migrate more northerly as the temps rise and their habitat changes. Same with vine disease issues.

• Cool - 300m
  
• Warm - up to 1000m
  
• Hot - +1000m
  

Darker or stone rich soils that retain heat better into the cool evening hours.

Air, as it is cooled by the land once the sun goes down and stops heating it, travels down a slope to be replaced by warmer air from above.

Hills or mountains that project above the valleys that surround them (Corton, Kaiserstuhl) have large thermal zones and are thus warmer than sites in the area.

Water, this is why vineyards near bodies of water (eg - Finger Lakes) are able to grow in more extreme cold climate zones.

• pH
• Alcohol
• Temperature
• SO2
• RS
• Growth Factors (nutrients)
• Air

It is essential for growth

• amino acids
• vitamins
• minerals

The lower the pH, the less likely the growth conditions of most spoilage microorganisms (except acetobactor).

Most species of lactic acid bacteria are unable to grow below pH3.2, for example.

Alcohol is an inhibitor at different concentrations to most MO's.

Some yeast strains can tolerate up to 18% abv, while some are sensitive to 8% or even lower.

The preferred temperature of most spoilage microorganisms is 20-35C, but they can also grow slowly at low temps down to 10C or even lower.

Yes, if the active period is after the desired sugar/alcohol ferment.

Spoilage can happen in the tank or in the bottle.

In both cases it causes an undesirable change.

SO2 is the main added chemical used as an antiseptic agent in must and wine.

The only part of the SO2 which has protecting power is the free molecular SO2.

Different organisms will have various resistance to it presence and concentration.

The existance of fermentable sugars (above 0.1%) in the wine, facilitates the growth and the risk of spoilage.

High sugar concentration (10-20%) in combination with alcohol make the conditions for microorganisms growth unfavorable.

• climate
• altitude
• aspect
• soil type
• drainage

Wood more than one year old, with rough bark.

Ensures that no one clone dominates and diversity of character is maintained within a vineyard or region.

One of hte three soil tyopes of Sancerre's Kimmeridgean base.

This is the flint

The finest of the inorganic soil fractions.

Has the greatest capacity for holding nutrients and water.

Refers to the climate of a particular region.

European Climate Zone

IIIb - most of Portugal and southern Spain, Corsica, Sardinia, Sicily, S. Italy, most of Greece and Crete

IIIa - Parts of Greece

Anthocyanins

Red, Purple or Blue (odor and flavorless)

Being attached to sugars

1. Pumping Over
   
2. Soil replacement after erosion of vineyard soils (French)

Spain

26.418 US Gallons

A soft soil made primarily from fossilized seashells

calcium carbonate (lime)

132 liter cask used for the traditional ferment in chablis

• process of stopping a must from fermenting, either with sulfur or alcohol being added
  
• 
  
• creates a vin mute (vin doux naturel)
  
• 
  
• crucial for making port
  

Dr Richard Smart (Australian)

1991 published book - "Sunlight into Wine: A Handbook for Winegrape Canopy Management"

a perennial

a branched cluster of small flowers formed during flowering - will eventually be the grape cluster

• soil texture
• soil structure
• organic content
• mineral content
• availability of air and water
• level of acidity / alkalinity (pH)

Normalized Difference Vegetative Index

• a method used by viticulturists to monitor plant vigor from satellite photography

+6 / 1000'

Bordeaux Mixture

• lime
• copper sulphate
• water

effective control for Downy Mildew

1st used in 1885 by Millardet - a prof at Brdx University

The amount of alcohol that (in theory) could be produced if a wine is fermented to complete dryness.

Egg Protein

used for clarification / fining

Fish Derived

used for clrification / fining

Milk Protein

used for clarification / fining

Beef Derived

used for clarifying / fining

1. Sodium Bentonite
2. Calcium Bentonite

as defined by the mineral in greatest concentration

The main compositional factors that determine the success of MLF are:

1. Alcohol
2. pH
3. Temperature
4. SO2 concentration

Before inoculation with LAB, measure and adjust these parameters where possible

is calculated by subtracting the total sugar content from the total dry extract

• Water
• Sugar
• Fruit acids
• Proteins
• Minerals

Morning

manufacture of more sugars

Downy Mildew

(Plasmopara Viticola)

• less fruitful and can lead to quality and quantity reductions
• stimulated shoot growth (energy diverted from fruit growth)
• increased canopy density

• process where materials are moved from one point of the vine to another
• ie: sugars are moved from leaf tips to growing tips, grapes, roots or other leaves

Respiration

berries left on the vine to over-ripen

the waxy layer on the skin of the berry

• 4th stage in the growth cycle of the vine
• point at which red berries change from green to red
• sugars translocate from leaf to fruit

recognizing the relationship between the soil / root system and the total number of potential leaves it can maintain

Botrytis cynerea

"Noble Rot"

Hen & Chickens

refers to the appearacne of small, seedless grapes within a bunch

Cane Pruning

(two steeply arched canes)

Cane

(canes pointing up and down)

can also use a spur system

Cane

Irrigation (where allowed)

Increased fertilization

• controlling excessive growth
• reduced canopy thickness
• encourage onset of maturity and berry developement

Helps produce carbohydrates during photosynthesis

Climate as defined by a wine region or area

eg: Bordeaux, Burgundy, Chablis

• Fructose
  
• Glucose
  

Bunch Rot

Botrytis cinerea (but the bad form that usually affects black grapes)

1. Regular spraying with fungicides
2. open leaf canopy for air flow

Botrytis cinerea (desireable kind, usually)

should be controlled until sugar levels are around 7% potential alc.

Downy Mildew

(Plasmopara viticola)

Downy mildew

(Plasmopara viticola)

The mix of various soil fractions and is a factor in determining the quality of the site.

Naturally occuring substances containing important salts of metals.

Climate of a smaller unit of production

eg: unique vineyard site

Cane

Oidium

• levels decrease
• are consumed by grape as energy source
• transformed into sugars by gluconeogenesis

Vertical Shoot Positioned trellising system

Replacement Cane Pruning

True for everything except the lower part of the hill.

It displaces warmer air, causing it to rise further up the slope, moderating temperature for vineyards in the middle.

a form of viticulture that, although not organic, attempts to avoid unnecessary systematic use of synthetic chemicals

refers to flavors that develop in the grape due to physiological changes and development

• selection of rootstock
• water stress
• cover crops
• plant density
• trellis system
• root pruning

pathway between the vine rows

• organize the plant on the trellis
• allow passage of machinery and man-power
• produce a balanced crop and leaf area

Nelson Shaulis

Earlier bud break

not advised where spring frost is a risk

Later bud break

not advised where early autumn rain or frost is a threat

Because sugars are present at a concentration at least 10 times that of other dissolved constituents.

The Geneva Double Curtain Trellis system

The difference between summer and winter temps

Process by which chlorophyll in the leaves uses sunlight to convert carbon dioxide and water into sugar and oxygen

Flowers

Hermaphrodites

a fungal disease

Extreme temps in summer and winter

The number of vines per unit area

European moths

A key of Biodynamics and the aspect that really separates from organics

A natural antibiotic that plants produce when under stress

The process by which light energy is used to convert carbon dioxide to carbohydrates

Effecient canopy management to control vigor

2 years

but in practice this is usually done much longer

"Casual Agent"

• a disease which affects vine trunks
• "d'Arenberg Dead Arm"
• Dead Arm is caused by two different fungi:

1. Eutypa lata
2. Phomopsis viticola

Along with Meynard Amerine, created the Winkler Index, to classify the climate of winegrowing regions based on heat summation.

System uses 5 climate regions (I-V)

Developed and generally used in Ca, but is used globally, except in Europe.

I = cooler, V = hotter

Regulated Deficit Irrigation (RDI) is primarily about restricting irrigation between fruit set and veraison to control grape vine shoot growth with the aim of improving / influencing grape quality.

Forces the vine to focus on grapes rather than shoot growth.

Can also be used to manage vigor.

Wild Yeasts that often are the starting point for fermentation.

Downy Mildew

Introduced to Europe, from USA, in 1878

• Vines die of drought in patches that increase in size from year to year
• Roots of infected vines are covered with insects, which appear as oval yellow-brown dots surrounded by lemon-yellow eggs.
• There are nodosities near the root tips
• There are pale green leaf galls on the under-surface

If a flower is successfully fertilized the flower ovary walls swell with water and sugar to form the berry pulp, which attracts birds in order to dispense the seeds.

• Strong winds that blow pollen and or flower buds away before the plant can pollinate
• also, hail and frost

Bodies of water (heat Sinks)

• Rivers
• Lakes
• Oceans

Mountains

• Rain shadow effect

Altitude and Elevation

Wind

20 degrees

whites need less sunshine hours than reds

Local elevation or altitude

Slope

• steep hillside
• valley floor

Aspect

• vineyard direction
• sun exposure

Hybrids

• 2 or more Vitis species
• Vitis vinifera x Vitis lambrusca

Crosses

• same species
• Vitis vinifera x Vitis vinifera

Clones

• propagation from a single parent plant (or even bud)

Whitish or yellowish growths on roots as a result of phylloxera

Nematodes

Iron deficiency (Chlorosis)

American rootstock

Lime rich soils

Used to change varieties of established vineyards

grafting new scion to established root-stock

Allows for a quicker change of plants without having to completely grub up a vineyard and replant from scratch

Higher pH soils protect acidity in wines and thus enhance the expression of "minerality"

Lower pH soils are nutrient deficient and in turn raises the pH in the finished wine, which can diminish the expression of pH

• poor fruit set
• soon after, young berries fall off
• can excessively reduce yields

A short, hot and dry growing season followed by a long, very cold winter.

Tight bunches of small berries

Cordon systems are those where the cane is left permanently attached to the fruiting wire so that it becomes a permanent cordon. The canes coming off these cordons are often spur-pruned.

They are easier to prune, and can be pre-pruned mechanically more easily

They are lower-yielding, and so may produce higher quality fruit in fertile cultivars

The loss of growing points along the cordon: this can be reduced by keeping cordons short and pruning according to charge. If this fails, the cordon will have to be replaced.

The lengthening of growing points: this can be controlled by pruning using the alternate crenel system

The berry skin (epidermis) is covered by a thin waxy layer called the cuticle.

This provides a waterproof coating and protection against injury. It contains fatty acids and sterols that stimulate yeast growth.

1. Non-flavonoids, simpler phenolics such as benzoic and cinnamic acid and derivatives.
2. Flavonoids, which include substances such as catechins, resveratrol, and anthocyanins.
   

Anthocyanins are the red pigments found in the skin cells that produce the red colour in red wines.

Tannins are polymerised catechin molecules that produce the astringency in wines which gives the wines ‘mouth-feel’ or ‘structure’.

Roughly speaking, the smaller the tannin, the more bitter it is, but if they become too large, they stop being dissolved in wine and form a precipitate at the bottom of the bottle.

1. Pre-fermentation processing: de-stemming and crushing
2. The alcoholic fermentation with skin contact and phenolic extraction
3. Draining and pressing
4. The malo-lactic fermentation (MLF)
   

1. High in tannins, but these are usually bitter, low molecular weight tannins.
2. High in potassium, which decreases wine acidity
3. High in water, which decreases the colour and alcohol level of the wine.
   

Material Other than Grapes - the stuff that can get in picking bins and other grape recepticles at harvest, and lead to potential contamination.

• oxidation
• microbial development
• contamination

• checking all specified spray with-holding periods
• crop estimation to make sure there is enough tank volume
• checking harvesting equipment
• checking and cleaning processing machinery and tanks
• purchasing oenological products

It becomes more effective

Sulphuric acid units

• as if the acid was made of sulphur
  
• Latin and Southern European countries

Tartaric acid units

• used in new world, Northern Europe and the UK
  

1. Vegetative period
2. Veraison
3. Maturation of the berry / accumulation
4. Over-Ripe - berries dehydrate - good for sweet and recioto wines

S. cerevisiae var bayanus

1. Fermentation Temperature
2. Cap Management
3. The duration of skin contact