Ripeness w Effects 0311

8/13/2019 Ripeness w Effects 0311

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Joseph A. Fiola, Ph.D.

Specialist in Viticulture and Small Fruit

Western MD Research & Education Center18330 Keedysville Road

Keedysville, MD 21756-1104301-432-2767 ext. 344; Fax 301-432-4089

[email protected]

http://extension.umd.edu/smallfruit


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Joseph A. Fiola, Ph.D.

Specialist in Viticulture and Small Fruit

University of Maryland Extension

Monitoring Ripening

for Harvest andWinemaking Decisions


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The Wine is made in the Vineyard


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The Wine is made in the Vineyard


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Objective:

Produce best wine possible with a

particular crop of fruit

Understanding annual growingseason variability

Monitoring Ripeness


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Ripening Distinction:

PhysiologicalMaturity

the time when the grape reaches its largest

diameter and maximum sugar content per berry

TechnologicalMaturity

the picking time in relation to ultimate utilization making a premium wine

Monitoring Ripeness


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Monitoring Ripeness

Increasing Sugars/Decreasing Acidity


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Monitoring Ripeness

Relative Maturation Timeline

RipeUnripe


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Monitoring Ripeness

oBrix/Maturity/Wine Quality

Cold to Cool Climate

Brix strongly correlated to quality

Warm Climate

Correlation much less robust

Brix Fixation


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Monitoring Ripeness

Brix Increase vs. Dehydration

RipeUnripe


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Monitoring Ripeness

Grape Maturity and Wine Quality

High quality wine is the confluence ofFruit derived flavor componentsFruit derived aroma componentsReduction of immature tannins

maturation Not necessarily corresponding to thedesired sugar and acid ranges


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Monitoring Ripeness

Grape Maturity and Wine Quality

Primary metabolites: Sugar and related compoundsSecondary metabolites: Fruit derived flavor components Fruit derived aroma components Tannins/phenols

Note: Secondary metabolites are the mainsource of wine aroma, flavor, color, and tastesensations


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Monitoring Ripeness

Berry Maturity/Sampling

*NOTE: the physiologicalmechanism that the plant uses to

make sugar is NOT the same asused to produce secondary

metabolites such as aroma/flavorand phenolic compounds

Source: Zoecklein (2001)


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Monitoring Ripeness

Monitor/Sample Your Vineyard

footprints in

the vineyard


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Monitoring Ripeness

Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor

Unripe/green ripe/fruity over/jammy2. Texture of grape tannins Suppleness/degree of polymerization

3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight7. Ability to ripen further



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Monitoring Ripeness

Development of Varietal Flavors andAromas - Cabernet Sauvignon

GreenHerbaceous StemmyHerbaceous Green PepperMinty

Red Cherry Black cherryBlackberryBlack currantSource: Zoecklein (2001)


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Monitoring Ripeness


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Monitoring Ripeness

The Most Sensitive Flavor Reception Apparatusin the World!

The human tongue

and mouth!


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Monitoring Ripeness

Berry Contents EvaluatingOrganoleptic evaluation

Few random berries in mouth

1. Press out juice - do not chew seeds!

Evaluate for sugar and acid

Sugar front and acid back side of tongue

2. Spit out seeds into hand

Evaluate ripeness3. Chew remaining skins

Evaluate astringency in cheek


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Monitoring Ripeness


green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization




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Monitoring Ripeness

Phenols and Wine Quality

Structure Body or volume Tannin intensity and quality Astringency Bitterness Dryness Color Aging Potential


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Anthocyanin/Tannin

Red White

skin: 1859 904 (23%)

pulp: 41 (0.1%) 35 (1%)

juice: 206 (0.4%) 176 (5%)

seed: 3525 2778 (71%)

total: 5631 3893

Monitoring Ripeness

(33%)

(63%)


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Monitoring Ripeness

Tannin MaturityChanges in Seed Tannin Extractability with Grape Maturity

RipeUnripe


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Small singlemolecules

polymerize

Long chainmolecules

Monitoring Ripeness

Developmentof Grape

Tannins

Hard Course Green Firm Chewy Dusty Supple Fine Silky



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Monitoring Ripeness

Seed Ripeness

RipeUnripe


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Monitoring Ripeness






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Monitoring Ripeness


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Monitoring Ripeness






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Cluster/Berry Condition

Presence of disease Toughness of rachis

Adherence of berries shatter Diseases of rachis

Drying and browning of rachis Skin toughness

Monitoring Ripeness


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Monitoring Ripeness


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Must/Wine Oxidation

Tyrosine's

- Grape enzyme- Some phenols

- Inhibited by SO2

Monitoring Ripeness

Laccase- Botrytis enzyme

- Most phenols- Resistant to S02

- Must and wine

- Extended activity


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Monitoring Ripeness

Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization

3. Seed ripeness4. oBrix total acidity and pH5. General fruit condition berry softness6. Berry size/weight berry shrivel7. Ability to ripen further



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Monitoring Ripeness

Evaluating maturity: Priorities1. Quality and quantity of varietal aroma/flavor green - herbaceous - fruity - jammy2. Texture of grape tannins Suppleness/degree of polymerization




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Monitoring Ripeness

Noble rot


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Monitoring Ripeness

Tannin Development

*NOTE: Tannins may continue

to mature even late in the seasonwhen it would appear that no

addition ripening can transpire.


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Monitoring Ripeness

Wine Styles:

Winemaker Know your clientele

Winemakers have

many options

available to them


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Always consume responsively

and in moderation!!!


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Wine makes daily living easierless hurried with fewer tensionsand more tolerance.

~Benjamin Franklin


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Ripeness w Effects 0311

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