• » News
  • » The importance of monitoring the quality of grapes during the ripening phase

The importance of monitoring the quality of grapes during the ripening phase

Article written by PhD. Marco Sozzi, University of Padova

The importance of monitoring the quality of grapes during the ripening phase


As the growing season progresses, the monitoring of the grape quality becomes fundamental to define actions to reach production and oenological objectives.

Starting from veraison, several processes begin within the bunch leading to the complete technological, phenolic and aromatic maturation of the grapes. The accumulation of solutes inside the grape (mainly glucose and fructose) is followed by the increase in volume consequent to the greater mobilization of water inside the grape. The increase in the glucose and fructose content occurs mainly at the expense of malic acid and partially of tartaric acid. Despite the dynamics of maturation is influenced by genotype and climate, agronomic management may influence this process. The succession of vintages with fluctuating climatic conditions has made wine operators aware of the consequences of climate change on the quantity and above all on the quality of the grapes which will then be vinified.

Temperatures above the seasonal average during the ripening phase can lead to a rapid degradation of malic acid and a consequent increase in the sugar content of the grapes. This aspect, despite ensures the achievement of optimal sugar levels in some grapes, can make it difficult to harvest grapes with a total acidity greater than 6-7 g / l, which are particularly necessary for grapes with white berry.

Otherwise, in dark berried grapes the excessive sugar accumulation in the grape can lead to difficulties in the winemaking phase due to the excessive alcoholic content. During the maturation, moreover, there is an increase in the pH, the value of which should not exceed 3.5 in order to guarantee chemical and microbiological stability to the wine....

Read the full article here

Published on 07/21/2020
Related sheets
    Not all haloanisoles in wine come from cork
    Haloanisoles in wine have devastating effects on wine aroma and quality. 2,4,6-trichloroanisole (TCA) was the first haloanisole identified in 1982 as the cause of musty odor in wine. Even before it...
    Published on:03/29/2023
    Enoforum 2023 competition: an all-female podium
    Who are the winners of Enoforum Web Scientists 2023 edition?
    An Italian researcher, Dr Paola Bambina from the University of Palermo, is the winner of the First Prize at the 2023 edition of Enoforum Web Scientists, which was attended by 37 researchers from 9 ...
    Published on:03/22/2023
    Smoke Taint: recognition for “Innovators of the Year” extensive research
    UC Davis enologist Anita Oberholster and two of her colleagues from other universities are being recognized for their research on how wildfire smoke affects grapes, grapevines and wine composition
    Published on:02/02/2023
    WICA’s crowd-writing: the winners of “The Wine Industry of Tomorrow”
    6 innovative wine auxiliary companies winners for the crowd-writing contest of WICA - the Wine Industry Collaboration Alliance
    6 innovative wine auxiliary companies have been named winners for the crowd-writing contest of WICA - the Wine Industry Cluster Alliance of EPAWI, the European Partnership for the Auxiliary Wine In...
    Published on:01/17/2023
    Lisöra, the grape variety of the mountains of Piacenza
    Characteristics of the variety studied within the SalViBio project
    The Lisöra is a grape variety rediscovered decades ago by Prof. Fregoni and his collaborators in the upper Trebbia Valley, between Cerignale and Corte Brugnatella. Together with other minor vines, ...
    Published on:02/20/2023
    Severe drought and extreme heat pose a new threat to wine production
    In 2022, despite the heat wave that touched many regions of the world, global wine production volume is expected to be at a level similar to the one observed last year. This would be the fourth con...
    Published on:01/10/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,953125