Wset3: Lesson 2 - Vineyard Management And Winemaking

Front 1

Explain the difference between Integrated Pest Management and Organic viticulture.

Back 1

-Integrated Pest Management uses chemicals only when necessary and will introduce predators to control vineyard pests.
-Organic viticulture does not use synthetic chemicals and producers will have their vineyard registered with a certification body.

Front 2

List 4 non-systemic diseases

Back 2

Downy Mildew
Powdery Mildew
Grey Rot
Noble Rot

Front 3

What are some ways to manage vine vigour in a high input vineyard site?

Back 3

-Limiting the number of buds per vine with winter pruning
-planting at higher densities or the use of Big Vines
-choosing rootstocks that limit the uptake of nutrients
-growing cover crops to compete for nutrients.

Front 4

What are four main methods used for extraction during the fermentation of a red wine?

Back 4

Pumping over
Punching down
Rack and return
Rotary fermenters

Front 5

What is malolactic fermentation?

Back 5

A secondary fermentation that is carried out by lactic acid bacteria. Tart malic acids are converted to softer lactic acids. This softens the acidity and can produce butter and hazelnut flavours in white wines.

Front 6

How many buds are retained with spur pruning?

Back 6

2-3

Front 7

What are “Big Vines”?

Back 7

vines that have a lot of permanent wood and cover a large area

Front 8

What is Pierce’s Disease?

Back 8

fatal bacterial disease

Front 9

What is the treatment for Downy Mildew?

Back 9

copper-based spray (Bordeaux mixture)

Front 10

What are nematodes?

Back 10

microscopic worms that attack the roots of a vine

Front 11

What is meant by a high input vineyard site?

Back 11

site has plenty of water, sunlight, heat and nutrients

Front 12

Which is caused by the same fungus as Grey Rot?

Back 12

Noble Rot

Front 13

What is the most effective solution used to protect the grapes from birds and mammals?

Back 13

netting

Front 14

What is the principal advantage of machine harvesting?

Back 14

speed

Front 15

When does flowering and fruit set occur?

Back 15

Northern Hemisphere: May - June
Southern Hemisphere: November - December

Front 16

Higher temperatures during fermentation can result in?

Back 16

the development of savory aromas

Front 17

When does the pumping over process occur in winemaking?

Back 17

during fermentation

Front 18

What is the temperature range for a fermenting red wine?

Back 18

30° – 35°C

Front 19

Which method produces the most delicately coloured rosé?

Back 19

direct pressing

Front 20

What is the dominant acid in grapes?

Back 20

tartaric

Front 21

How does a pneumatic press work?

Back 21

rubber bladder that expands when filled with air to apply pressure

Front 22

How can a winemaker inhibit the ambient yeast population?

Back 22

use SO2

Front 23

What style of wine does carbonic maceration produce?

Back 23

soft and fruity, low in tannins, kirsh and bubblegum notes

Front 24

In which wine is carbonic maceration commonly used?

Back 24

Beaujolais

Front 25

Which method cannot be used to make still rosé in the EU?

Back 25

blending

Front 26

When does the malolactic fermentation take place?

Back 26

after fermentation

Front 27

What is the temperature range for a fermenting white wine?

Back 27

12° – 22°C

Front 28

Systemic Diseases

Back 28

Fanleaf Virus
Leafroll Virus
Pierce's Disease
Eutypa Dieback