Time of ripening

After fertilisation at flowering, the berries begin to grow very quickly. The acid concentration in the unripe berries rises to a maximum value, then the acid concentration is reduced and the sugar content increases rapidly. At this point, the ripening phase known as véraison begins within the annual vegetation cycle of the vine, after which the berries become soft and begin to discolour.

Physiological ripeness & engustment

The end of the ripening phase or peak of maturation is characterised by an optimal ratio of sugar to acidity (see physiological ripeness and engustment). The time between flowering and ripening varies greatly depending on the grape variety, which is why we speak of early, medium and late ripening grape varieties. Soil type, climate, weather and the work of the winegrower also have an influence on this. The time of ripening also depends on the microclimate in the vineyard and can also differ between individual clones of the same grape variety. Even in smaller vineyards, the same grape variety can therefore produce different results.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".
Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

Welcome back!

Time of ripening

Physiological ripeness & engustment

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU