Veraison: Difference between revisions
Created page with "'''Veraison''' is a key phenological stage in the annual growth cycle of the grapevine, marking the onset of ripening in grape berries. From a wine perspective, veraison represents the transition from berry growth to berry maturation and signals the beginning of the period in which grape composition becomes increasingly relevant to wine style, balance and quality.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 9780198705..." |
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At veraison, the berry undergoes major physiological and biochemical changes. Berry growth driven by cell division and enlargement largely ceases, and metabolic activity shifts towards ripening processes. [[Sugar accumulation]] accelerates as [[glucose]] and [[fructose]] are transported from the leaves to the berries, while organic acids, particularly [[malic acid]], begin to decline through respiration.<ref>Ribéreau-Gayon et al., ''Handbook of Enology, Volume 1'', Wiley, 2006, ISBN 9780470010372.</ref> | At veraison, the berry undergoes major physiological and biochemical changes. Berry growth driven by cell division and enlargement largely ceases, and metabolic activity shifts towards ripening processes. [[Sugar accumulation]] accelerates as [[glucose]] and [[fructose]] are transported from the leaves to the berries, while organic acids, particularly [[malic acid]], begin to decline through respiration.<ref>Ribéreau-Gayon et al., ''Handbook of Enology, Volume 1'', Wiley, 2006, ISBN 9780470010372.</ref> | ||
Concurrently, phenolic compounds such as anthocyanins and tannins develop, influencing colour, structure and ageing potential in red wines. Aroma precursors also increase during this phase, shaping varietal expression.<ref>Waterhouse, Sacks & Jeffery, ''Understanding Wine Chemistry'', Wiley, 2016, ISBN 9781118627808.</ref> | Concurrently, phenolic compounds such as anthocyanins and tannins develop, influencing colour, structure and ageing potential in red wines. [[Aroma]] precursors also increase during this phase, shaping varietal expression.<ref>Waterhouse, Sacks & Jeffery, ''Understanding Wine Chemistry'', Wiley, 2016, ISBN 9781118627808.</ref> | ||
== Viticultural significance == | == Viticultural significance == | ||