This class was created by Brainscape user Laura Kaye. Visit their profile to learn more about the creator.
By:
Laura Kaye
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Decks in this class (87)
Chpt 1-3
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58
cards
1.1 The Anatomy of the Vine
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36
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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38
cards
3.4 Climate Classifications
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18
cards
3.5/3.6 Weather & Climate Change
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14
cards
4.1 Conventional Viticulture
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8
cards
4.2 Sustainable Viticulture
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11
cards
4.3 Organic Viticulture
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18
cards
4.4 Biodynamic Viticulture
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16
cards
4.5 Precision Viticulture
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10
cards
5.1 Site Selection
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12
cards
5.2 Soil Preparation
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5
cards
5.3 Planting Materials
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37
cards
6.1 Managing Soil Health
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7
cards
6.2 Nutrient Management
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37
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
11. Wine Components
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58
cards
12.1 Conventional, Modern Winemaking
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8
cards
12.2. Organic Winemaking
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8
cards
12.3. Biodynamic Winemaking
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7
cards
12.4. Natural Winemaking
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7
cards
13.1. Winemaking Options: Oxygen and Sulfur Dioxide
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30
cards
13.2 General Winemaking Options: Transportation to Winery
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8
cards
13.3 General Winemaking Options: Grape Reception
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27
cards
13.4 General Winemaking Options: Pressing
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18
cards
13.5 General Winemaking Options: Must Adjustments
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28
cards
13.6 General Winemaking Options: Alcoholic Fermentation
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42
cards
13.7 General Winemaking Options: Malolactic Conversion
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17
cards
13.8 General Winemaking Options: Post-Fermentation Adjustments
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10
cards
14. Maturation
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7
cards
4.1 The Role of Oxygen in Maturation
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36
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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15
cards
15. Finishing and Packaging
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10
cards
15.1 Post-Fermentation Clarification
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66
cards
15.2 Stabilisation
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29
cards
15.3 Finishing Options
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13
cards
15.4 Faults
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23
cards
15.5 Packaging and Closures
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64
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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20
cards
16.2 White Winemaking: Pressing the Grapes
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12
cards
16.3 White Winemaking: Hyperoxidation
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6
cards
16.4 White Winemaking: Clarification of Must
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28
cards
16.5 White Winemaking: Fermentation Temperatures and Vessels
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10
cards
16.6 White Winemaking: Malolactic Conversion
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3
cards
16.7 White Winemaking: Barrel Maturation
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5
cards
16.8 White Winemaking: Lees Ageing
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10
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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51
cards
17.2 Stopping the Fermentation
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10
cards
17.3 Blending in a Sweetening Component
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10
cards
18/18.1 Specific Options for Red Winemaking
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12
cards
18.2 Crushed Fruit Fermentations
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55
cards
18.3 Whole Berry/Bunch Fermentations
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25
cards
18.4 Fermentation Temperatures and Vessels for Red Wines
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12
cards
18.5 Red Winemaking: Post-Fermentation Maceration + Pressing
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13
cards
18.7 Malolactic Conversion for Red Wines
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4
cards
18.8/18.9 Maturation in Wooden Vessels & Lees Ageing for Red Wines
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13
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
Prep Essay- Rapid Fire
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9
cards
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wsetdip d1
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