Developing a New Analytical Method for Evaluating Grape "Readiness"

Harvest decisions have significant effects on finished wine. The most commonly used indicators of ripeness measures sugars, acids, and pH, but they do not provide much information about a wine’s anticipated quality and may overlook some of the most important aspects of quality grape growing, namely, the development of desirable flavor and aroma compounds. Grape phenolic content has been linked to wine quality. …..Phenolic material is located in the cell’s vacuole. While phenolics are a contributor to wine quality, they should not be viewed as the definitive metric, but rather, an indication of grape “readiness”. The aim of this study is to determine the connection between initial release of phenolic material and wine composition in order to develop a new analytical method for grape “readiness” measurement.