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10. The Grape and its Maturation

  1. Professor Pascal Ribéreau-Gayon Faculty of Enology Member,
  2. Denis Dubourdieu Faculty of Enology,
  3. Bernard Donèche Faculty of Enology,
  4. Aline Lonvaud Faculty of Enology

Published Online: 8 MAY 2006

DOI: 10.1002/0470010363.ch10

Book Title

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) The Grape and its Maturation, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch10

Author Information

  1. Victor Segalen University of Bordeaux II, Talence, France

Publication History

  1. Published Online: 8 MAY 2006
  2. Published Print: 16 DEC 2005

ISBN Information

Print ISBN: 9780470010341

Online ISBN: 9780470010365

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CHAPTER TOOLS

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Keywords:

  • volatile acidity;
  • ovule fertilization;
  • rudimentary seeds;
  • herbaceous growth phase;
  • véraison;
  • grape morphology;
  • sugar accumulation;
  • pulp cell vacuoles;
  • maturation index

Summary

This chapter contains sections titled:

  • Introduction

  • Description and composition of the mature grape

  • Changes in the grape during maturation

  • Definition of maturity—notion of vintage

  • Impact of various other factors on maturation

  • Botrytis cinerea

  • Conclusion

  • References

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