Now, during harvest time, every viticulturist and winemaker pays maximum attention to this question, because the character of the wine in the future greatly depends on the moment of determining optimal grape maturity.

But how was this moment determined before the advent of modern scientific methods?

In the past, determining grape maturity was an art based on experience, observation, and traditional knowledge passed down from generation to generation.

What did winemakers of the past rely on?

1. Visual Inspection:

•  Berry Color: They observed the change in berry color. For white varieties, the grapes should turn golden or amber, while for red varieties, they should acquire a rich, uniform shade characteristic of the particular variety. Uneven color could indicate uneven ripening.
•  Berry Size: They monitored the increase in berry size. Ripe grapes are generally larger.
•  Skin Condition: They paid attention to the firmness and condition of the skin. Ripe grapes should have a firm but not hard skin, without visible defects or damage.
•  Peduncle Condition: They observed the peduncle (the stem connecting the berry to the bunch). In ripe grapes, the peduncle became drier and browner, indicating that the supply of nutrients to the berry had ceased.

2. Tactile Sensations (Touch):

•  Berry Softness: They gently squeezed the berries to assess their softness. Ripe grapes should be soft and juicy.
•  Ease of Detachment from Peduncle: They checked how easily the berry detached from the peduncle. Ripe grapes should detach easily.

3. Taste Sensations:

•  Pulp Flavor: They tasted the berries to assess sweetness and acidity. It was important that sweetness prevailed over acidity, but that a pleasant balance remained. They also paid attention to the presence of unwanted flavors (e.g., grassy or green).
•  Seed Flavor: By chewing the grape seeds, they assessed their maturity. Ripe seeds should be brown in color and have a slightly bitter, "nutty" flavor. Green seeds indicated unripe grapes.

4. Observation of Nature:

•  Interest of Birds and Insects: They observed which berries birds and insects chose. Usually, they prefer the most ripe and sweet berries.
•  Animal Behavior: They observed the behavior of wild animals that might feed on the grapes.

5. Experience and Traditions:

Winemakers knew the ripening characteristics of different grape varieties and the specifics of particular vineyard plots, and they took these into account when assessing maturity.

The transmission of experience and knowledge from older generations of winemakers to younger generations played an important role.

It is important to understand that determining grape maturity in the past was more subjective and depended on the experience and intuition of the winemaker. Despite this, centuries of traditions and knowledge made it possible to obtain high-quality grapes and produce excellent wines. Modern methods improve the accuracy and objectivity of the assessment, but do not negate the importance of traditional knowledge and experience. But we'll talk about this in the next post!