Today, vine maturation is tracked over time by measuring the sugar content and acidity of grapes (technological maturity) and the anthocyan content (phenolic maturity).
The phenolic maturity of grapes is an essential criterion for the production of red wine and especially for better crop management.
The optimum time to start grape picking is established by stabilising the anthocyan content in grapes. This maximum content is generally observed when technological maturity has already been reached.
Currently, the information is acquired during maturation by taking a sample of grape berries. After removal, the polyphenolic potential is estimated by spectrometry.
These phenolic maturity checks are done in a destructive way and at different times.