Ripening
Ripening in viticulture refers to the final phase of grape development, beginning after véraison and culminating in harvest. It is during this period that grapes undergo significant physiological and biochemical changes, which determine their suitability for wine production. The state of ripeness at harvest has a profound influence on wine style, balance, and quality.[1]
Background
Ripening follows the onset of véraison, when berries soften and begin to change colour. This phase marks the transition from growth to maturation, during which the grape shifts from an energy sink to an energy reservoir. The duration of ripening varies by grape variety, climate, and viticultural practice, but generally extends for several weeks until the desired balance of sugars, acids, and other compounds is reached.[2]
Characteristics
The ripening process involves multiple interrelated changes. Sugars, primarily glucose and fructose, accumulate in the berries through photosynthesis and translocation from the leaves. At the same time, organic acids such as tartaric and malic acid decline, reducing overall acidity. Phenolic compounds, including tannins and anthocyanins, increase in concentration and modify in structure, affecting colour, astringency, and mouthfeel. Aromatic precursors also develop, contributing to the grape’s potential for varietal expression in wine.[3]
Influence on Wine Production
The decision to harvest grapes is largely determined by the extent and nature of ripening. High sugar levels translate into higher potential alcohol, while the degree of acid degradation influences freshness and balance. In red wines, phenolic maturity is essential to achieve desired levels of colour stability and tannin ripeness, avoiding excessively green or harsh characters. In white wines, aromatic development during ripening can be critical for varieties known for floral or fruit-driven styles.[4]
Factors Affecting Ripening
The progression of ripening is strongly influenced by environmental and viticultural factors. Climate plays a defining role: cooler conditions extend ripening and preserve acidity, while warmer climates accelerate sugar accumulation and phenolic development. Vineyard site, including elevation, soil composition, and aspect, affects the rate and uniformity of ripening across a parcel. Canopy management practices regulate sunlight exposure and air circulation, which in turn influence berry temperature and photosynthetic efficiency. Water availability and yield management also impact the trajectory of ripening and the consistency of grape quality within a vineyard.[5]
See also
References
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Winkler, Cook, Kliewer & Lider, General Viticulture, University of California Press, 1974, ISBN 978-0520025916.
- ↑ Coombe & Dry, Viticulture Volume 1: Resources, Winetitles, 1992, ISBN 978-1875130027.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.