Evaluation of Wine Grape Maturity
(book excerpts)Harvest time is a critical moment in the life cycle of grape growing. The timing of the harvest can significantly influence the taste and quality of the wine. Quantitative parameters can be determined to a high degree of numerical accuracy, whereas qualitative parameters are more subjective in nature. Some of the quantitative measures include soluble solids content, titratable acidity, and pH, which are specific to the intended type and style of wine. Of equal importance are the grower’s observations of the qualitative indicators—integrity of fruit, color intensity of skins, seed coat color, the degree of tannin “ripeness” when the skins are chewed, degree of lignification of the cluster peduncle development, and observations of the physical condition of the vines. Practical and economic considerations also play a role, including the availability of labor and weather conditions.
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Topics Within This Chapter:
- Determining Wine Grape Ripeness
- Technological Maturity
- Sugar Content
- Titratable Acidity
- pH
- Phenolic Compounds
- Other Indices
- Brix:Acid Ratio
- Brix x pH2
- Phenolic Maturity (Color and Tannins)
- Key Aspects of Phenolic Maturity
- Sensory Evaluation Method
- Aromatic Maturity (Flavor Development)
- Key Aspects of Aromatic Maturity
- Physiological Maturity
- Key Indicators of Physiological Maturity
- Wine Grape Sampling
- Vineyard Variability
- Sampling Scheme
- Berry Sampling
- Cluster Sampling
- Sample Size
- Wine Grape Sample Preparation
