Ripening
From EncycloWine
Ripening is a process in fruit such as grapes that causes them to become more edible and more suitable to make wine. In general, fruits become sweeter, less acidic, less green, and softer as they ripen.
Ripening was precocious by 10 to 14 days, with the harvest finishing end of March.
ripening
Stage in the Growth Cycle in which the grape attains the required level of ripeness for picking.
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Late ripening grape, grape cluster spheroid and cylindrical violet, the production is smooth, with a potential alcohol of about 11 degrees. You get a ruby-colored wine, good fragrance, fresh acidity, a little 'tannic, medium-bodied, fruity.
COLOBEL: Ripening in mid-October, this mildly hardy French-american hybrid red wine grape is grown for its high coloring, small quantity use in blends. Creates a low quality, very dark red wine as a varietal.
This is an early-ripening grape which is often blended with Sauvignon Blanc. It is the primary grape in White Bordeaux wines, notably also in Sauternes. It also has a grassy character.
botrytisA form of fungus which grows on ripening grapes. It can ruin a crop under adverse conditions, but with healthy grapes can also concentrate the flavours of the grapes and make an intense dessert wine such as Sauternes.
The importance of clone version is amply demonstrated with the recommendation of the "Wadensville" (Wädenswil) and "Mariafelder" (Klevner Mariafeld) clones, the latter ripening in mid-October, ...
Very early ripening (late August) grape derived from cross developed (at the Alzey Institute, Germany) between Gewürztraminer and the Madeleine Angevine table grape. Cold-hardy to around -15 deg. F (approx -22 C).
(Cabernet Franc, along with Sauvignon Blanc, is actually one of the genetic parents of Cabernet Sauvignon.) This thin-skinned, early-ripening grape has lighter body and acidity than the robust Cabernet Sauvignon, ...
These are translocated into the grape during ripening, and result in an accumulation of sugars, flavour compounds, and tannins.
MÜLLER-THURGAU: Early ripening cross once thought to have been developed from Sylvaner and Riesling but some authorities now contend, based on DNA analysis, that it is a Chasselas, not Sylvaner, cross with Riesling.
In cool climates, as in northern Europe and the eastern United States, however, lack of sufficient heat to produce ripening may necessitate harvesting the grapes before they reach full maturity.
and ripening earlier than Chardonnay in mid-late September. Several clones available that seem to vary in resistance to bunch rots. Also called the Malvoisie or Pinot Beurot in the Loire, and the former name in the Languedoc, regions of France.
Cabernet Sauvignon is a late-ripening variety, with small, deeply colored, thick-skinned berries that yield dark, intensely flavored, tannic, long-lived wines that often require years of aging to soften and become drinkable.
Cabernet franc vines bear thinner-skinned, earlier-ripening grapes with lower overall acidity, when compared to cabernet sauvignon. Yields are similar, although cabernet franc normally buds and ripens somewhat earlier.
Pinot Noir and Chardonnay happen to be early-ripening grapes. This means that they can grow in cooler climates, like the Willamette Valley and Burgundy, and still achieve maturity.
Matures earlier than Cabernet Sauvignon, with mid-late ripening. Moderate cold-hardiness. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called "Meritage".
This refers to the ripening of substances other than sugar in the grapes, such as tannins.
Early ripening cross officially developed from Sylvaner and Riesling, but some authorities now contend was actually from two clonal varieties of Riesling.
Degrees Brix is the unit of measurement for density, or soluble solids in ripening grapes.
It is particularly appreciated in Champagne where its late flowering and early ripening are prized in Champagne's cool lattitudes.
Malic acid: A naturally occurring grape acid that decreases with ripening. It is one of the principal components of a wine's total acidity.
VÉRAISON (RIPENING)
Moment when the bunch passes from the green to the red or the greenish white.
VERMENTINO
Known white type of vine under the name of Rolle in Nice and in Provence and under Malvoisy in Corsica.
VERT (GREEN) ...
Often referred to as curing or ripening, aging is the process of holding cheeses ...Continue Reading
Alentejo
Usually sheep and goat's milk blended. May include cow's milk. Curdled with rennet. ...Continue Reading ...
Starting about 1000 BC, the Romans made major contributions in classifying grape varieties and colors, observing and charting ripening characteristics, identifying diseases and recognizing soil-type preferences.
Muller-Thurgau
Early ripening white hybrid varietal(cross between Riesling & Silvaner) developed in Germany and is its most widely planted grape. Also grown in Austria and New Zealand.
Physiological ripeness
Out of sugar, this term refers to the ripening of the other substances of the grape i.e. the tannins. One may say that grapes were not picked physiologically ripe it the wine imparts a greenish character.
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It is the direction of the river that allows the vineyards to have a south facing view, critical for ripening the grapes in this cold growing region. Here you will find Johannsberg, a region that for the US is literally synonymous with Riesling.
A late ripening red grape variety widely planted in southern France, Spain and Central California that is rich in color and extract producing dark, fruity wines that are sometimes said to have earthy bouquets, likened to tree bark.
Veraison (Vay-ray-zoN) - First appearance of color in ripening grapes.
Verdicchio (Vehr-DEEK-yo) - Italian white-wine grape from the Adriatic coast of Central Italy; at its best, tart and suffused with an appealing bitter-almond quality.
sugar - carbohydrates accumulated in the grape pulp during the ripening process which are transformed into alcohol by fermentation. See also chaptalization.
sur lie, French for a wine treated to lees contact.
GAMAY BEAUJOLAIS: The Gamay Beaujolais grape is a widely grown, early-ripening clone of Pinot Noir that can do well in the temperate climates of the northwest U.S. and if picked promptly will produce a good red wine.
Fruit
The bunches are of medium size, cylindrical, long, winged and early-ripening. The berries are medium in size, even, round, loose, amber in colour when ripe, transparent and thin-skinned, and very sweet and juicy with crisp flesh.
First appearance of color in ripening grapes.
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Its long, arid, sweltering summers allow for extreme ripening of grapes, thus producing ripe, dense, fruit-packed wines.
Hydrometer
An instrument used to measure the degrees Brix of grape juice during ripening, harvest or fermentation.
Common in northern European countries, where the cold climates may keep grapes from ripening, but illegal in southern Europe (including southern France and all of Italy) and California.
A South / South-East exposure helps give good ripening conditions to the grapes. The soil is composed of chalk and marl from the Jurassic period covered with pebbles. Chardonnay is the allowed grape variety in this region.
Malic acid has a green apple-like flavour in young grapes, which recedes during the ripening cycle.
Malmsey...
White grape variety. Portuguese.
The addition of sugar to juice before and/or during fermentation, used to boost sugar levels in underripe grapes and alcohol levels in the subsequent wines. Common in northern European countries, where the cold climates may keep grapes from ripening, ...
Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character. Green wines are infrequently made in the Rhone, although vintages such as 1977 were characterized by a lack of ripening.
(See graph) Tartaric acid and its salts, on the other hand, remain fairly constant during the ripening process; and ultimately the level of malic acid is metabolized to the point where the dominant acid is tartaric.
A hydrometer is an instrument that measures the sugar level of grape juice during ripening, harvest or fermentation.
Click to access introductory wine glossary pages: A B C D E F G H I J K L M N O P R S T U V W Y Z ...
Temperature was not the only responsible for this problem. Nebbiolo is a late ripening variety - usually at the end of October - when Langhe's temperature begins to go down therefore inhibiting the work of yeasts.
 See also: Region, Grape, Style, Harvest, Fruit
  
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