page_title: Ripeness in viticulture
section_title: Varying ripeness levels for different wines
hierarchical_section_title: Ripeness in viticulture / What happens to a grape as it ripens / Varying ripeness levels for different wines
caption_attribution_description: Pinot noir grapes in early October in Oregon that have essentially completed the veraison process and fully changed color. These grapes are nearly completely ripe and will be harvested soon.
context_page_description: In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.
  There are several factors that contribute to the ripeness of the grape. As the grapes go through veraison, sugars in the grapes will continue to rise as acid levels fall. The balance between sugar and acids is considered one of the most critical aspects of producing quality wine so both the must weight and "total acidity", as well as the pH of the grapes, are evaluated to determine ripeness.
context_section_description: What constitutes "ripeness" will vary according to what style of wine is being produced as well as the particular views of winemakers and viticulturists on what optimal ripeness is. The style of wine is usually dictated by the balance between sugars and acids. What may be considered "ripe" for one winemaker could be considered under ripe to another winemaker or even overripe to yet a third winemaker. Climate and the particular grape variety will also play a role in determining ripeness and date of harvest. In very hot climates, such as certain areas in California and Australia, ripeness is usually achieved around 30 days after veraison starts while in much cooler climates, like the Loire Valley and parts of Germany, this may not occur until 70 days after veraison. The ripening periods for each individual grape variety will vary with grapes such as Cabernet Sauvignon taking much longer to ripen compared to early ripening varieties such as Chardonnay and Pinot noir.
  Since over the course of ripening sugars in the grapes increase, the sweetness level as well as the potential alcohol level of the wine will play a considerable role in dictating when a grape is "ripe" enough. This is because sugars are converted by yeast into alcohol by the process of fermentation. The greater the concentration of sugars in the grape, the greater the potential alcohol level. However, most strains of winemaking yeast have difficulties surviving in an alcohol solution above 15% alcohol by volume (ABV) and cease fermentation before all the sugar is converted in alcohol. This leaves a certain amount of residual sugar which influences the sweetness level of the wine. Wines that are destined to be sweet, such as dessert wines, are often called late harvest wines because they are harvested at extreme points of ripeness much later than when regular table wine grapes have been harvested.
  The presence of alcohol (particularly ethanol) in the wine contributes much more than just healthful benefits in moderation and minimal consumption, prudently applied, or, negative effects in excess. It has an immense impact of the weight and mouthfeel of the wine as well as the balance of sweetness, tannins and acids. In wine tasting, the anaesthetic qualities of ethanol reduces the sensitivity of the palate to the harsh effects of acids and tannins, making the wine seem softer. It also plays a role during the ageing of wine in its complex interaction with esters and phenolic compounds that produce various aromas in wine that contribute to a wine's flavor profile. For this reason, some winemakers will value having a higher potential alcohol level and delay harvesting until the grapes have a sufficiently high concentration of sugars.
  For other types of wines, such as sparkling wines like Champagne, maintaining a certain amount of acidity in the grapes is important to the winemaking process. As the concentration of acids in the grapes decrease the further along the ripening process you go, grapes destined for sparkling wines are often some of the earliest grapes to be harvested in a vintage. With their high acidity and low sugar levels, these grapes would be under ripe and would produce table wines that many wine drinkers would consider unpalatable yet the balance of sugars and acids is well suited for sparkling wine production.
caption: Pinot noir grapes that are destined for sparkling wine will be considered ripe much earlier than Pinot noir destined for still red wine.
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