The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate

Fruit ripeness has an influence on the phenolic and aromatic composition of grapes and musts and, therefore, on the sensorial characteristics of the resulting wine. The aim of the work described here was to assess the influence of the harvest date on the analytical composition of the musts and wines from the Vitis vinifera cv. Tempranillo grape grown in a warm climate. A hydroalcoholic medium was employed to extract the musts and simulate a traditional maceration process. Phenolic compounds were analysed by colorimetric methods and aroma compounds by gas chromatography/mass-spectrometry. Furthermore, the wines were tested by a sensory panel. A good correlation was obtained between the parameters measured in the must and in the corresponding wine, as well as in the scores recorded in the sensory analysis. In summary, grape ripening was found to have a marked influence on the wine composition and it was possible to establish the key parameters that need to be measured in the must during ripening to identify the optimal harvest date to obtain the best quality wine.