Label
All
0
Clear all filters
Appears in
Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

veraison, word used in viticulture for that intermediate stage of grape berry development which marks the beginning of ripening. It is derived from the French term véraison. At the beginning of veraison, the berries are hard and green, and about half their final size. During veraison, the berries change skin colour and soften, sugars and volume increase, and acidity decreases. The colour of the grape before veraison is due to green chlorophyll, and at veraison berry skin changes colour to red-black (see anthocyanins) or yellow-green (see carotenoids), depending on the variety.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title