Ripening period

What happens to a grape as it ripens

In addition to the change in sugar, acids and pH levels of other components of the grapes are building up during the ripening process. The mineral components of potassium, calcium, magnesium and sodium increase in concentration as they are disseminated among the skin of the grapes and its fleshy pulp. The color of the grape berries begins to change due to the building up of phenolic compounds such as anthocyanin in the skins. Flavonoids and volatile compounds known as "flavor precursors" which contribute to the eventual flavor and aroma of the wine also begin to build up in the skins and pulp. Additionally the concentration of tannins in the grape increases in several areas of the grape including the skin, seeds and stem. Early in the ripening process these tannins are very bitter and "green". Exposure to the warmth and sunlight during the ripening period ushers in chemical changes to the tannins that when processed into wine makes the tannins feel softer in the mouth.