Log In / Join Now

Glossary

Browse our topics using the letters below or search for a term.


Search results for: Polyphenolic Ripeness

Direct Matches
Polyphenolic Ripeness: Also known as physiological ripeness, is the concentration of polyphenols in grape skins, seeds and stems, in contrast to the traditional form of measuring ripeness based on sugar content (Brix, Baumé, Oechsle). It has become a trend among vintners to rely more on polyphenolic ripeness than on sugar levels in recent years, as polyphenols are the source of wine's color, flavor and mouthfeel. As grapes mature, particularly in warmer climates, sugar levels frequently rise faster than polyphenol concentrations. Leaving grapes on the vine longer to achieve polyphenolic ripeness has led to an increase in alcohol levels due to higher sugar contents, particularly in California.

Related Matches

Physiological Ripeness: See Polyphenolic Ripeness.

Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.


WineRatings+ app: Download now for 300,000+ ratings.