By Roger B Boulton; et al
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Sample text
Desirable ripeness is the culmination of the production of more attractive odors and flavors begun at veraison. High sugar, lower acid, rich color, and full varietal fruitiness are criteria for harvesting the ripe fruit. At normal fruit maturity, enlargement ceases and physiological accumulation of sugar ceases at about 25 Brix (Singleton et al. 1966a) in wine grapes. Further increase in the Brix of the juice is the result of water loss which decreases berry volume and turgor, eventually leading to raisining.
A m~or altitude and maritime versus continental varia- purpose of such pruning is to help control the tions could be developed. In siting most new size of next year's crop. Pruning down to four vineyards, and particularly one within a rea- two-bud spurs per vine might be normal to sonable distance from a given winery, latitude low; 18 four-bud spurs per vine have been will not vary much and mesoclimate factors seen after pruning in foreign vineyards noted become more important. They are less subject for overcropping.
Typical. Two periods of rapid volume increase are separated by a short slower lag period. The first rapid enlargement prior to veraison involves growth from perhaps 50 mg to about 1 g for a typical wine grape giving a 20-fold increase. The second rapid growth period produced only another doubling or so, but the amount of increased fresh weight is equivalent to or greater than the whole previous period. Furthermore the moisture content is higher in the first stage with nearly all the sugar accumulation in the later one.