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A vine pest that attacks grape roots, potentially devastating vineyards. Understanding its management is vital for protecting vine health and ensuring crop security.

The environmental conditions, especially soil and climate, in which vines are grown that give a wine its unique flavor and aroma. It's a key concept in establishing the identity of a wine.

A legally defined and protected geographical indication used to identify where the grapes for a wine were grown. It represents a specific wine-growing area with recognized qualities and traditions.

The solid remains of grapes after pressing for juice or oil, composed of skins, pulp, seeds, and stems. It is used for compost or as a distillation material for grappa production.

The amount of grapes produced per unit area of vineyard, usually measured in tons per acre or hectoliters per hectare. Yield management is crucial for balancing grape quality and quantity.

A group of vines from a single, genetically identical parent vine; important for propagating specific grape varietals and maintaining consistent quality and characteristics in a vineyard.

The selective removal of parts of a vine, typically branches and shoots, to improve its growth and fruit production. It is crucial in controlling vine vigor and shaping the vineyard's production.

A designated region defined by geographical features with specific grape growing conditions. It's important for categorizing wine and understanding the influence of climate on viticulture.

A scale for measuring grape sugar content which indicates ripeness and potential alcohol level of wine. It's a critical factor in deciding the optimal time for grape harvesting.

The onset of ripening in grapes, where they change color and begin to sweeten. It marks the transition from berry growth to berry ripening, and it's important to determine harvest time.

Crops planted between vine rows to manage soil fertility and erosion, promote beneficial insects, and improve vineyard biodiversity. Integral to sustainable viticulture practices.

A fungus that can cause noble rot in grapes, resulting in concentrated and distinctively flavored wines. It can be both a hazard and a benefit depending on the type of wine produced.

A method for training vines using a support structure. Essential for vineyard management to maximize sun exposure and air circulation which can affect grape quality and ease of harvest.

The practice of removing unripe grape clusters to help the remaining grapes reach optimal ripeness and quality. A technique used to enhance the concentration of flavors and sugars in the grapes.