Berry discolouration

Time (also berry brightening) in the ripening process of the grapes; see under Véraison.

Stage in the annual vegetation cycle of the grapevine after fruit set. This is when the berries begin to ripen. Depending on the grape variety and weather conditions, this phase begins in the northern hemisphere at the end of July/beginning of August and in the southern hemisphere in January. The still green and hard berries have reached about half their final size. As they begin to ripen, they gradually change to a softer, plasticised state.

Colour change

From a certain degree of softness, the colour change takes place, in which the berries begin to become light (berry brightening) or discolour. The poisonous green colour of the berries changes to green-white, white, yellow, yellow-green, grey, pink, red or purple in white wine varieties and to blue, violet or black in red wine varieties. However, this does not occur in all berries at the same time, but initially affects those that were fertilised first during flowering and were most exposed to the sun and heat.

unreife Weintrauben

Colour formation

Colour formation in red wine varieties is primarily favoured by high light intensity....

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Berry discolouration

Véraison

Colour change

Colour formation

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