Veraison
In
Process
Grape berries follow a
Post-veraison,
At the same time as acidity decreases, hexose sugars are accumulated.[3] The accumulation of hexose sugars (glucose, fructose) is associated with the development of xylem cell discontinuities which reduce the volume of water entering the berry relative to the volume of sugar, resulting in an increase in sugar concentration. Physiologically, the sugar concentration can increase to around 25 percent via sugar development. Further increases in sugar concentration are due to dehydration of the fruit. The deposition of sugar into the berry depends on the level of leaf photosynthesis, the number of competing sinks on the vine and sugar accumulation.
As ripening continues, the fruit becomes attractive to animals due to changes in aroma from acidic to sweet with fruitiness. As ripening occurs, herbaceous aromas (e.g.
The berry also changes in color, presumably because
The trigger of veraison is unknown, but may signify the seed reaching maturity, an unlikely signal, however, because seedless berries also proceed through veraison.
Other uses
Fête de la Véraison is a medieval festival held in the famous winemaking village of Châteauneuf-du-Pape.
See also
References
- ^ Stare Wallace, Kim (7 August 2012). "You Say Verizon, I Say Veraison?". wilmaswineworld.com. Retrieved 19 September 2020.
- ^ "Veraison or the Change of Color of the Grape Berries - White Birch Vineyards Tasting Room". www.whitebirchvineyards.com.
- ^ PMID 22416682.