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EUROPEA Wine Championship a European Competition for Students in Cooperation of EUROPEA & the Network of European Wine Schools

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EUROPEA Wine Championship a European Competition for Students in Cooperation of EUROPEA & the Network of European Wine Schools European Qualification standards in the Wine industry EUROPEA Wine Championship A European competition for students in cooperation of EUROPEA & The Network of European Wine Schools What is it? In the course of the EUROPEA Wine Championship students will compete in theoretical and practical matters of wine growing, wine making, wine tasting and general knowledge on wine industry. They have the possibility to exchange knowledge and experience and prove and compare their skills and abilities. Who can participate? Each school which is member of the network of wine schools or EUROPEA can send one team. What is a team? 2 students between 17 and 25 years of age together with a teamleader (teacher) form a team. Participants must still be at school or in training! One student is allowed to participate only once in the Wine Championships. Which contests are there? There are 4 single contests (Grape growing / viticulture, Wine making / oenology, Wine tasting, Special Award: Host Country) and 1 team contest (all fields). Regulations? The official regulations are written in English. Language? During competition English will be the only official language. Aid allowed? Students can use a simple calculator (no text processor or mobile phone) and bilingual diction- ary without technical explanations. Jury? Judges can be appointed out of the group of team leaders. 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 – Version 2014-12-09 page 1 Viticulture Grape varieties • Recognizing all local and regional grape varieties • 1 Recognising the most important European grape varieties from catalogue • Description of those varieties • Description of soils and climates of varieties Rootstocks • Recognizing main rootstocks (leaves and shoots) out of the given list • Requirements of the rootstocks (e.g. soil, humidity, limestone content, 2 resistances) • Genetic origin of the different rootstocks • Perform Omega grafting Grapevine training and pruning • Calculating the plantation density • 3 Practice of different systems of pruning • Recognize and name the pruning systems • Name the advantages and disadvantages of the different systems Plant nutrition • Name the essential nutrients and define their effects 4 • Recognize nutrient deficiencies in leaves and grapes • Name and recognize the fertilizer given in the list Irrigation of the vineyard • 5 Calculating the water necessities of grapevine • Describing irrigation systems (drop irrigation, sprinkler irrigation) Pests and diseases of the grapevine • Identifying damages produced by different pests • Identification of beneficial species 6 • Naming diseases that affect the grapevine • Identify diseases and their symptoms Handling pesticides • Describing indicators for the timing of pesticide application • Selecting pesticides, fungicides, insecticides, miticides, herbicides • 7 Calculating doses of pesticides • Preparing the treatment • Carrying out conventional and low volume spraying • Security and hygiene in the handling of pesticide products Quality improvement measures • 8 Leaf thinning, green pruning, shoot trimming, tipping, side shoot removal • Cluster thinning, green harvesting • Selective harvest 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 – Version 2014-12-09 page 2 CATALOGUES - VITICULTURE 1) Grape varieties Name Synonyms Blaufränkisch Limberger, Lemberger, Kékfrankos, Frankonia, Frankovka, Franconia Acheria, Bouchet, Trouchet noir, Cabernet, Kaberne frank, Cabernet bresciano, Cabernet franc Cabernet franco, Gros Cabernet Cabernet - Bidure, Petite Vidure, Bordeaux, Burdeos tinto, Kaberne-Sovinjon, Petit Cabernet Sauvignon Chardonnay Morillon, Pinot Chardonnay, Gentil blanc, Pinot blanc Chardonnay Nemes Furmint, Kyraly Furmint, Fourminte, Tokaisky, Moslavac, Sipon, Zapner, Furmint Gelber Moster, Luttenberger, Weißlaber, Mosler Bourguignon noir, Petit Bourguignon, Gamay noir, Gamay Beaujolais, Blauer Gamay Gamet, Game Gelber Muska- Muscat blanc à petitis grains, Moscato bianco, Tamaioasa Romaneasa, Ruma- teller nische Weihrauchtraube, Tamianka Abundante, Alicante, Tinto de Navalcarnero, Tocai rosso, Cannonao, Cannonau, Grenache Grenach Crni, Grenacha tinta, Garnacha tinta, Garnatxa negra, Gironet, Lladoner, Granaccia, Guarnaccia Grüner Veltli- Weißgipfler, Green Veltliner, Zeleni Vetlinec, Veltlínské Zelené, Veltliner ner Cadarca, Cadarca neagra, Nemes Kadarka, Fekete budai, Gâmza, Schwarzer Ka- Kadarka darka Merlot Merlot noir, Sémillon rouge, Merlo, Petit Merle, Bigney rouge, Plant Medoc Müller Thurgau Rivaner, Rizvanac Bijeli, Rizvanec Nebbiolo Chiavennasca, Spanna, Lampia, Prugnet Palomino Listao, Palmino fino, Alban, Listán blanco, Merseguera, Palamino, Malvasia Rei Blanc de Champagne, Pinot bianco, Beli Pinot, Feherburgundi, Weissburgunder, Pinot blanc Pinot blanco, Rulandské Bílé, Klevner Tokay d´Alsace, Pinot gris d’Alsace, Malvoisie, Pinot grigio, Szürkebarat, Ruländer, Pinot gris Rülander, Grauer Burgunder, Grau Burgunder, Pinot cendré, Sivi Pinot, Rulandské šedé Blauer Burgunder, Blauer Spätburgunder, Pinot nero, Burgundac Crni, Kisburgundi Pinot noir Kék, Pinot tinto Petracine, Riesling renano, Rajnai Rizling, White Riesling, Weißer Riesling, Rie- Rheinriesling sling, Klingelberger, Riesling de Rhin Sangiovese Sangioveto, Niellucciu, Nielluccio Sauvignon Blanc Fumé, Fumé, Sauvignon jaune, Muskat Sylvaner, Sauvignon petit blanc Syrah Shiraz, Neretto di Saluzzo, Serine, Syrac, Petite Syrah Tempranillo Aragonez, Tinta Santiago, Verdiell, Termeno Aromatico, Gentil Rose Aromatique, Fermentin Rouge, Traminer aromati- Traminer co Welschriesling Rizling laski, Olasz riesling, Riesling Italico Zweigelt Blaue Zweigeltrebe, Rotburger 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 – Version 2014-12-09 page 3 2) rootstocks Teleki-Kober 5 BB: V. berlandieri x V. riparia Selection Oppenheim nr. 4: V. berlandieri x V. riparia Paulsen 1103: V. berlandieri x V. rupestris Couderc 3309: V. riparia x V. rupestris Ruggeri 140: V. berlandieri x V. rupestris Fercal: BC 1 ( V. berlandieri x Colombard 1) x 333 E.M. (Cabernet S. x V. berlandieri) Couderc 161-49 : V. riparia x V. berlandieri 110-Richter : V. berlandieri x V. rupestris 420A : V. berlandieri x V. riparia 3) pruning systems 3) training systems Guyot (single and double) Goblet GDC (Geneva double Cordon curtain) Minimal pruning Lyra Additional training systems can be part of the Special Award. 4) Nutrients 4) Fertilizers nitrogen Urea phosphorus Calcium ammonium nitrate potassium Superphosphate calcium Potassium sulphate magnesium Magnesium sulphate iron Boron folia fertilizer boron Iron chelate manganese Manure zinc Compost 6) Diseases scientific name common name Uncinula necator powdery mildew various fungi, e.g. Fomitiporia mediterranea , grapevine decline or esca Phaeomoniella chlamydospora, Eutypa lata complex botrytis bunch rot or grey Botrytis cinerea mould 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 – Version 2014-12-09 page 4 Penicillium expansum green mould Plasmopara viticola downy mildew phomopsis cane and leaf Phomopsis viticola spot Armillariella mellea armillaria root rot grapevine yellows (flaves- Phytoplasma vitis , Phytoplasma solani , (Candi- cence dorée) bois noir (black datus Phytoplasma vitis; class: Mollicutes ) wood) Agrobacterium vitis crown gall various yeasts and acetic acid bacteria , e.g. Kloeckera apiculata, Hanseniaspora uvarum, Metschnikowia pulcherrima,·Candida spp., Sac- sour bunch rot charomycopsis vini; Acetobacter spp., Glucono- bacter spp., Bacillus spp. 6) Pests phytophagous species common names Daktulosphaira vitifoliae grape phylloxera Lobesia botrana grape berry moth, vine moth Empoasca vitis green leafhopper Byctiscus betulae vine leaf roller flavescent leafhopper, American Scaphoideus titanus grapevine leafhopper Hyalestes obsoletus leafhopper Panonychus ulmi european red mite Eotetranychus carpini hornbeam mite Tetranychus urticae twospotted spider mite Calepitrimerus vitis rust mite 6) Beneficials species scientific name common name Typhlodromus pyri predatory mite Syrphidae hoverfly Chrysopidae green lacewing Coccinellidae ladybird ---- Egg parasitoids 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 – Version 2014-12-09 page 5 Oenology Must analysis Determination of pH - value in the must – by means of pH meter Determination of total acidity in the must – with n/3 lye with indicator (25 ml of must) Determination of sugar in the must – by means of refractometer or must spindle (de- termination of °Oechsle, °Brix, °KMW, grams per litre possible; a conversion table will be supplied at the contests) 1. Requirements: 1. carrying out the determination 2. describing the analysing methods 3. interpreting the results Wine analysis Determination of pH - value in the wine – by means of pH meter Determination of total acidity in the wine – with n/3 lye with indicator (25 ml of wine) considering carbonic acid Determination of titrable sulphurous acid (H 2SO 3) – iodine solution (25 ml of wine and the following separated solutions: acid, starch, iodine) Determination of alcohol and total extract – distillation method 2. Determination of residual sugar (Rebelein or Fehling method) Requirements: 1. Carrying out the determination 2. Describing the analysing methods 3. Interpreting the results 4. Interpreting the total analysis 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 – Version 2014-12-09 page 6 White wine and red wine production Grape processing: Purpose of destemming Sulphuring of must (purpose, calculation of amount)
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