DIFFERENT WINE TYPES AND THEIR

STYLE

Fortified wine, Mateus Rose, Riesling, Champagne, Cava, White wine,

Rose wine, Sparkling wine, Malbec, Port, Red wine, Wolfer Estate Rose,
Chardonnay, Cabernet Sauvignon, Sherry
 DIFFERENT WINE TYPES AND THEIR
STYLE
FORTIFIED SPARKLING
WHITE WINE RED WINE ROSE WINE
WINE WINE

CARBENET MATEUS CHAMPGNE

CHARDONNAY PORT
SUAVIGNON ROSE

WOLFER CAVA
RIESLING MALBEC SHERRY
ESTATE ROSE
QUALIT
Y
 How can we
say if the
product is of
good quality?
Factors Affecting
the Style and
Quality of Wine
Mr. Nomar J. Mercines
TLE-Bartending 10
 PRE-TEST
Directions: Read and analyze each statement carefully, write the letter T if the
statement is True the and letter F if the statement is False.

_______1. Good soil should have the capacity to store enough water at the beginning of the
plant's growth cycle to make sure it gets a strong start
_______2. In excessive sunlight exposure, the skin of the grapes can burn, resulting in a
bitter flavor that affects the quality of the wine.
_______3. The harvest begins when the winegrower and the enologist decide that the grapes
have reached the perfect balance between sugar levels and physiological maturity.
_______4. Mechanical harvesting is slower and demands a bigger workforce but allows
pickers to select the grapes.
_______5. The oxidation level depends on the barrel's size, the length of time the wine
remains in the barrel, and whether it is full.
 PRE-TEST
Directions: Read and analyze each statement carefully, write the letter T if the
statement is True the and letter F if the statement is False.

T
_______1. Good soil should have the capacity to store enough water at the beginning of the
plant's growth cycle to make sure it gets a strong start
_______2. In excessive sunlight exposure, the skin of the grapes can burn, resulting in a
bitter T
flavor that affects the quality of the wine.
_______3. The harvest begins when the winegrower and the enologist decide that the grapes
T
have reached the perfect balance between sugar levels and physiological maturity.
_______4. Mechanical harvesting is slower and demands a bigger workforce but allows
pickers to select the grapes.
F
_______5. The oxidation level depends on the barrel's size, the length of time the wine
remains in the barrel, and whether it is full.
T
Objectives
• Define viticulture and
vinification.
• Determine the factors
affecting the style and quality
of the wine.
Content of the Lesson
01 The Plant's Environment

02 Species and Varieties

03 Viticultural Practices

04 Enological Practices
The Plant's Environment
Climate and Weather Temperature

Sunlight Soil
The Plant's Environment
TROPICAL
Climate and Weather
CLIMATE

Refers to the DIVERSE CLIMATE The temperature and other

average weather outside conditions (such as
characteristics over a rain, cloudiness, etc.) at a
period of several years. particular time and place.
 The Plant's Environment
Climate and Weather
Continental
Types of Climate Maritime

Mediterranean
 The Plant's Environment
Temperature
Regions with an average
temperature equal to or below W The average temperature of
arm 18.5 to 21ºC. Ideal for long-

l
17ºC during the plant's growth

o
cycle varieties.

Co
cycle.

Ho

i ld
Temperatures above 21ºC. t

M
Regions with an average
These regions are not the most
temperature of 17 to 18.5ºC.
suitable for wine growing.
The Plant's Environment
Sunlight
Without sunlight, there is no photosynthesis.
W
arm
The more light there is, the more glucose the

lo
Co
plant produces.

Excessive sunlight exposure, however, can also be harmful: the

Ho skin of the grapes can burn, resulting in a bitter flavor that

i ld
t affects the quality of the

M
wine.
The Plant's Environment
Soil

SOIL &
SOIL & WATER
NUTRIENTS
Species and Varieties
There are more than sixty different species of grapevine.
Vitis Vinifera, however, is the only one used for
winemaking. Other species (Vitis Riparia, V. Rupestris, V.
Berlandieri) originating from North America are used as
rootstocks because they are immune to phylloxera.
Although now under control, the pest is still a concern to
this day.
Viticultural Practices
TRAINING AND
TRELLISING

PRUNING

CANOPY MANAGMENT

THE HARVESTING
Viticultural Practices
TRAINING AND TRELLISING
These systems determine the direction in which the
shoots will grow.
Viticultural Practices
PRUNING
Pruning is designed to limit the size of the vine and
control yields by eliminating canes and leaves.
Viticultural Practices
CANOPY MANAGEMENT
This involves limiting canopy growth by removing leaves
and vine shoots to direct glucose production toward the
fruit.
 Viticultural Practices
THE HARVEST
The harvest begins when the winegrower and the enologist decide that
the grapes have reached the perfect balance between sugar levels and
physiological maturity.

Mechanical Harvest

Manual Harvesting
MECHANICAL HARVEST MANUAL HARVEST
 Enological Practices
SULFUR
OXYGEN OAK
DIOXIDE
substances that prevent the growth of
Highly reactive gas. AlterAntiseptic
the properties. Size of oak barrel
disease-causing microorganisms.

It can oxidize the wine. It loses its fruity aroma.

The grapes are kept cool until Low temperatures slow down
reaching the winery. chemical reactions.
 Group Activity
Each group will answer the following questions and then present
them to the class.

Group 1. What makes a wine "better quality" than another?

Group 2. How can you assess the quality of wine?
Group 3. Is price the best way to judge how good wine will be?
Group 4. Is it justifiable to charge a lot of money for wine?
Generalization
1. What is viticulture and
vinification?
2. How do viticulture and
vinification affect the
quality of wine?
3. What are the factors that
affect the quality of wine?
Directions: Read each of
the sentences below and
carefully choose the best
answer among the given
choices.
1. Winemaking is the production of wine from a selection of grapes and resulting in bottled
wine. What is this entire process called?

A. Distillation B. Fermentation C. Vinification D. Winification

2. Pruning is cutting back vines to let them grow properly in the vineyard. It is usually
done when the plant is not actively growing. When does grapevine pruning happen?

A. Fall B. Spring C. Summer D. Winter

3. What is viticulture?

A. The study of insects known as vites.

B. The study of the manners involved in wine drinking.
C. The study of the growing of grapes (mainly for wine).
D. The study of the types of cheese that should be paired with wine.
4. What is an important thing a viticulturist should be concerned about besides the actual
grapes?

A. Plant diseases
B. How nice the farmer is who owns the land.
C. How many cars drive by the vineyard each day.
D. How many dogs live on the farm where the grapes grow.

5. Viticulturists often look for land for vineyards near bodies of water. Why might this be?

A. It's nice to see water in the distance.

B. To use salt from the sea in the growing process.
C. To protect the vines from temperature drops at night.
D. Grapes grow better because of the reflection of the sun on the water
 Assignment
A. Topic: Performance Task: Factors Affecting the Style and
Quality of Wine
B. Task: For our Performance Task, bring the following
materials on January 16, 2023 (Monday)
1. Short bond paper
2. Colored paper (assorted)
3. Pencil
4. Scissors and glue
5. Coloring materials
Thank You!