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3.1.1.b Defining varying degrees of maturity

For white grapes

The definition of ripeness depends on the type of wine being produced. Ripeness for a white wine can be reached relatively early if the goal is to preserve freshness and certain thiolated aromas. Some white grapes, however, may be allowed to ripen further in order to enhance their characteristics, as is sometimes the case at Château Grillet, where the Viognier takes on more terpenic notes. Generally, white grape ripeness comes down to the sugar/acid balance and the aromatic potential.

For red grapes

As with white grapes, black grape ripeness levels are defined by the evolution of the sugar/acid balance and the aromatic profile. In addition, there is a third ripeness factor: phenolic ripeness.

Ripeness: technological, aromatic and phenolic

Three different types of ripeness must be taken into account to characterize the grapes and distinguish between them:

  • Technological maturity: this represents the sugar/acid balance. The later the harvest, the more the acids break down and the higher the sugar concentration (Figure 1).

  • Aromatic maturity: this evolves enormously during ripening, through various syntheses and the breaking down of aromatic precursors that are sometimes odourless.

Evolution of berry ripeness

An early harvest may express more herbaceous, vegetal and fresh fruit aromas. Whereas a later harvest may reveal a completely different aromatic palette of ripe fruit or even candied or cooked fruit in the most extreme cases.

  • Phenolic maturity: this characterizes the wine's structure through the presence of tannins, its colour through the concentration of anthocyanins and the potential for extracting polyphenols.

Grape ripeness is the result of several biochemical transformations. To measure its progress, it is usual to consider certain "indicator" parameters. This is the case for sugar concentration, total acidity, organic acid concentration, pH and polyphenol concentration and berry tasting ([Collecting berry samples]). Depending on the type of wine, its characteristics and the weather conditions during the vintage, other parameters may be taken into account when monitoring ripening progress.

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