Variety traits

Grape sugar content

Vitis L.

The sugar content in grape berry juice, which determines the degree of ripeness, intended technological use, and the potential alcohol content of the wine.

In the reference 236 varieties crop Grapevine, where this is mentioned in the description.

The sugar content of berries is measured primarily in percentages or g/100 cm³ using refractometric, areometric, or chemical methods. This indicator varies within the range of 12–30% and directly depends on the grape variety, the level of solar insolation, temperature conditions, and agrotechnical practices, including irrigation levels and crop yield.

This parameter serves as the primary criterion for determining technological maturity, allowing for the identification of optimal harvest times. Requirements for sugar content are strictly differentiated based on the intended use: from 12–15% for table varieties to 22% or more for the production of Kakhetian wines and drying.

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

Sources8

Varieties of Grapevine 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.