Time in the annual vegetative cycle of the vine as part of the maturation = ripening phase of the berries (see also BBCH code). This artificial term originated in the 1990s in the Anglo-Saxon language area and is derived from "gustus" (Latin for taste). It describes a special phase during berry ripening in which the variety-specific aroma substances and colour intensity are expressed. Biochemical processes take place here which differ from those of sugar and acid formation. This part of the vine's vegetative cycle, which was not specifically distinguished in the past, is part of the late ripening period, when the water supply (xylem) to the berries is already cut off and the berries are already shrinking slightly. From the sugars stored in the berries, increased glycosides (aromatic substances or primary aromas) are now formed. This takes place in parallel with the ripening of phenolic compounds such as tannins and anthocyanins (colorants). The ideal condition is given when the grapes are at the best possible physiological ripeness.