Variety traits

Sugar content in wine grapes

Vitis vinifera L. subsp. vinifera

The sugar content of Vitis vinifera L. subsp. vinifera berries is a key indicator of the technological maturity of the crop, determining the potential alcohol content of the wine and the quality of the must.

In the reference 4 varieties crop Wine grape, where this is mentioned in the description.

Refractometers, hydrometers, or laboratory titration are used to determine sugar content by measuring the concentration of glucose and fructose in the berry juice. Results are expressed in degrees Brix, KMW (Babo), or the Oechsle scale. Target values for V. vinifera varieties vary depending on the type of wine: from 17–20% for sparkling wine base materials to 22% and higher for Kakhetian-style wines.

Sugar accumulation depends on solar radiation, temperature conditions, and the water balance of the vineyard. Agrotechnical practices, such as crop load management and limiting nitrogen fertilization in the second half of the season, contribute to increasing sugar concentration and achieving the condition required for winemaking.

General information about the subject — on the page Sugar content.

Sources8

Varieties of Wine grape mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.