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| The evolution of optimal ripeness |
| 26 January 2010 by Charl Theron |
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| Traditionally the most important parameter used to decide on the
picking of grapes was the sugar content of the grapes, because the wine
price to producers was based on the alcohol content of the wine. |
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The higher the sugar content of the grapes, the higher the alcohol content and consequently a higher price for the wine. During the ripening of grapes the increase in berry mass and sugar content is a parallel process until no further sugar formation occurs in the berries, but the sugar content will still increase due to the shrinking of the berries leading to a decrease in berry mass. The optimal "financial ripeness" was obviously at the peak of the sugar and mass graph. This fact was sometimes not realised by producers believing that the sugar increase of grapes is an everlasting process.
Parameters like the acid content and pH value of the grapes were used in a limited way, but it was really only after the deregulation of the local industry that more emphasis was placed on the optimal ripeness of grapes. Different interpretations of optimal ripeness exist but it can most probably be defined as the stage of picking grapes resulting in wines with a balance amongst the individual wine components like the alcohol, acids, mouth feel leading to prominent fruit characters and the absence of the so-called green characters. Different methods of determining it exist like phenolic ripeness and berry tasting.
Berry tasting does however not replace the traditional ripeness parameters like sugar content, acid content, pH, colour et cetera but add another dimension of assessing the stalks, skins, pulp and seeds of grapes to assist the decision-making of the winemaker.
The original method was developed in France in 2000 to determine harvest date and grape quality. The pulp, skin and seeds of the grapes are assessed separately and the eyes, hands, mouth and nose are used for the assessment.
- The main aims of the technique are:
- To judge the suitability of the grapes for a specific style.
- To create a consistent style of wines.
- To detect deviations from specific site expectations.
- Seasonal variations can be identified and projected for the necessary adjustments.
- Winemakers and viticulturists can cooperate to make certain decisions.
The suitability of grapes for a specific wine style can for example be evaluated using the following parameters:
- The absence of negative characteristics like a mouldy taste, vinegar taste, sunburn taste, contamination like ash and dust.
- The physical condition.
- Sugar content.
- Acid content and pH.
- Different aromas.
- Colour.
- Tannin or astringency taste.
A very important difference between the analysis of the abovementioned components in grapes and berry tasting is that the latter does not quantify the components but do evaluate the sensation of the component in the grapes.
During the ripening of grapes the aroma composition will change which will obviously also have an influence on the resulting wine.
Symbolically it can also be said of wine making that "the proof of the pudding is in the eating thereof".
Charl Theron is the course convener for the Stellenbosch University Wine Evaluation Course.
If you would like to learn more about South African wine and wine evaluation, Stellenbosch University in conjunction with GetSmarter present the Certificate in Wine Evaluation Course throughout South Africa. This part-time 10-week course presented via distance learning combined with face-to-face contact sessions held in Cape Town and Johannesburg. This course is suitable for both those involved in the wine industry as well as those with a general interest in wine and course content also covers wine fault identification as well as International wines. Please contact Karin on (021) 685-4775 or karin@getsmarter.co.za. Alternatively, visit www.getsmarter.co.za.
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