3.1.1.b Defining varying degrees of maturity

For white grapes

The definition of ripeness depends on the type of wine being produced. Ripeness for a white wine can be reached relatively early if the goal is to preserve freshness and certain thiolated aromas. Some white grapes, however, may be allowed to ripen further in order to enhance their characteristics, as is sometimes the case at Château Grillet, where the Viognier takes on more terpenic notes. Generally, white grape ripeness comes down to the sugar/acid balance and the aromatic potential.

For red grapes

As with white grapes, black grape ripeness levels are defined by the evolution of the sugar/acid balance and the aromatic profile. In addition, there is a third ripeness factor: phenolic ripeness.

Ripeness: technological, aromatic and phenolic

Three different types of ripeness must be taken into account to characterize the grapes and distinguish between them:

• Technological maturity: this represents the sugar/acid balance. The later the harvest, the more the acids break down and the higher the sugar concentration (Figure 1).

• Aromatic maturity: this evolves enormously during ripening, through various syntheses and the breaking down of aromatic precursors that are sometimes odourless.