Physiological Ripeness: Grape, Not Sugar

The standard

Physiological ripeness assessment reads the state of ripeness from several signs at once: seed colour, tannin ripeness and the retreat of green aromas. A single sugar reading does not replace it.

Criteria

• The seeds are brown and separate from the skin
• The skin tannins taste ripe, not green
• Green, vegetal aromas have receded
• Sugar and acidity stand in balanced proportion

Distinction

Physiological ripeness ≠ sugar ripeness: one measures the whole berry, the other the must weight alone. Physiological ripeness ≠ phenolic ripeness: phenolic ripeness is one part of it, while physiological ripeness assessment gathers several parts together.