MONDAY IN THE VINEYARD SERIES
The optimal level of grape ripeness depends on a variety of parameters.
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The primary objective of the grape grower or wine producer is to achieve optimal ripeness of the grapes to suit the specific style of wine they intend to create. But, when are grapes ripe exactly? What determines ripeness? The definition of 'ripe' can vary and is influenced by various factors and parameters.
What is Grape Ripeness?
Ripeness, or rather optimal ripeness, is the time when the interplay of
sugar
acidity
aromatic profile
tannin development
reaches its most favourable point for
the specific grape variety
the desired wine style
the preferences of the winemaker
In any case, the aim is to produce a balanced wine.
What are the key parameters to define Grape Ripeness?
SUGAR: is one of the key parameters to determine ripeness.
Dry wines: the sugar level in the grapes is directly linked to the alcohol level in the wine
Sweet wines: the sugar level in the grapes is directly linked to the final sweetness and the alcohol level of the final wine.
ACIDITY: Another crucial parameter, acidity significantly influences the ultimate flavor profile of the wine. The appropriate acidity level varies based on the type of wine being produced. High acidity levels are typically sought after in sweet and sparkling wines.
AROMAS AND FLAVOURS: this is a crucial parameter in determining ripeness. It is as well an extremely individual one depending on the preference of the winemaker and the style produced.
TANNINS: ideally tannins are not excessively bitter and are soft.
Early Grape Growth: skin tannins increase. They are bitter and astringent.
Ripening: Tannins polymerize and become less bitter and astringent.
Tannins' perception of the final wine can be influenced by different factors:
Winemaking and maturation: tannins react with other wine compounds and change
Residual Sugar: some residual sugar can reduce the perceived astringency of tannins, while no residual sugar with high levels of acidity can make appear the tannins bitter and astringent.
PH level and color development are considered secondary parameters to determine grape ripeness as they are less critical.
How does the growing environment influence Grape Ripeness?
Sugars and acidity: in warm and dry conditions sugars accumulate and acidity drops fast. while in cooler and wetter conditions these changes happen slower.
Aromas, flavors, and tannins: their development is not fully understood and it's definitely not that clearly and linearly linked to temperature. Also, the link between their perception in the grapes and their perception in the wine is not completely clear.
It happens that the optimal level of sugar or acidity is reached at a different time than the optimal level of tannins ripeness or aromas and flavors development.
Adjustments to sugar and acidity can be made at the winery while it is more difficult to manage unripe tannins and underripe aromas and flavours. Therefore the focus often lies on reaching the optimal level of tannins and aroma ripeness.
What are physiological ripeness and phenolic ripeness?
These terms are frequently used interchangeably with tannin ripeness, color ripeness, and aromas/flavor ripeness. However, their definitions lack clarity, and people often attribute varying meanings to these terms.
I hope you found this article both useful and insightful. If you enjoyed it, make sure to stay tuned for my next article. Join me next Monday for more fascinating insights!
Have a happy week and happy studying,
Nicky
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