CHAPTER 3:

FACTORS INFLUENCING THE STYLE,

QUALITY AND PRICE OF WINE
The Key Factors that Affect Style
Quality and Price

• grape variety
• environment
• grape growing
• winemaking
• maturation
The Grape

stalks skin
Tannins (a tannins
yellowish or colour
brownish bitter- flavour
tasting organic
substance)
pulp pips
sugars bitter oils
acids
water
 environment

The Environment
what a vine needs to grow

factor why it is needed

sunlight provides the energy to produce sugar

water combines with CO2 to produce sugar

plumps up the grapes
warmth needed for growth and sugar production

nutrients needed for vine survival

only tiny amounts required
 environment

What is Climate?
the weather conditions (temperature, rainfall,
sunshine) that one would expect in a typical year

climate type typical wine characteristics

hot climate • more alcohol • more tannin
• fuller body • less acidity

cool climate • less alcohol • less tannin

• lighter body • more acidity
 environment

Altitude and Climate

• temperature becomes
cooler with increased
altitude
 environment

What is Weather?
the rainfall, temperature and sunshine experienced in
a specific year

weather hazards
• rain
• hail
• frost
• wind

results in vintage variation

 environment

Soil

aspect nutrients

slopes maximise the best soils

exposure to sunlight are low in
and warmth nutrients

drainage stones
the best soils are high stone
well drained content helps
reflect heat back
to the vine
 grape growing

Grape Growing

shape the vine to make

best use of sunlight
heat and water

ripe, healthy grapes

control the number of

bunches on the vine

No absolute link between yield and quality

 grape growing

Pests and Diseases

pest
• birds and insects

fungal disease
• rot and mildew

long term diseases

• fungus, viruses, bacteria
• limit ripening
 grape growing

Harvest

• manual • machine

top quality wines can be made using machine and

manual harvesting
 winemaking

Winemaking
alcoholic fermentation

alcohol
sugars in
grape + yeast heat
juice
carbon
dioxide

2010
 winemaking

White Winemaking

grapes crush
break skins

press
separate juice from skins

fermentation
12-22°C wine
vessels: steel, wood, concrete
 winemaking

Red Winemaking
black
grapes

crush
break skins
red
drain
fermentation wine

20-32°C
longer maceration = press
press
deeper colour separate juice from wine
skins
 winemaking

Rosé Winemaking
black
grapes
crush
break skins

fermentation on skins
12 to 36 hours only

fermentation off skins wine

12-22°C
 winemaking

New Oak

• staves • barrels
• chips (large & small)

flavours of new oak: toast, nuts, coconut, vanilla

 maturation

Maturation with Oxygen

old oak
• no direct oak flavour
• wood lets oxygen in
• softens tannins
• flavours
• toffee
• fig
• hazelnut
• coffee
 maturation

Maturation without Oxygen

steel tank
• short term storage
• little change

bottles
• long term maturation
• mature flavours
• cooked fruit
• wet leaves
• mushroom
• leather