Engustment

Point in time in the annual vegetation cycle of the grapevine as part of maturation. The individual stages of the ripeness of the berries are named with the so-called BBCH code. The term engustment was coined in the 1990s in the Anglo-Saxon world and is derived from "gustus" (Latin for taste). This refers to a special phase during the ripening of the berries in which the variety-specific aroma substances and the colour intensity are expressed. Biochemical processes take place that differ from those of sugar and acid formation. This stage within the vegetative cycle of the vine, which was not specifically differentiated in the past, is part of the late ripening period, when the water conduction (xylem) into the berries has already been cut off and they are already shrinking slightly again. Glycosides (primary aromas) are now increasingly formed from the sugars stored in the berry. This takes place parallel to the maturation of phenolic compounds such as tannins and anthocyanins (colouring agents). The ideal condition is when the grapes are as physiologically ripe as possible. See also under ripening time.

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Engustment

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