Factors affecting the coloration of grapes

You might have admired a bottle of wine somewhere. Or tasted the delicious fruits and enjoyed the unique taste. Well, grapes are one of the healthiest fruits containing many fatty acids, vitamins, fibers, and minerals. They are healthy for the blood vessels, skin, and heart. Grapes are extensively used in the value addition industry to make wine, juices, raisins, unfermented sugars, tannin, pigments, and polyphenols. They come in many colors like purple, black, yellow, green, red, and pink.

In juice and winemaking, the sweetness of the wine and juice varies depending on the tannin structure and how dark the berry is. As the grape ripens, the concentration of phenolic compounds increases, replacing the green color of chlorophyll, and the grape attains a dark color. Mostly, the fruits start ripening in July or July when the weather conditions are moderate. However, ripening does not begin until August, especially in cooler vintages. So, what factors determine the coloration of grapes?

Factors affecting the coloration off grapes

Various factors influence the coloration, which includes:

Lighting conditions

The light intensity getting to the vineyard significantly affects the coloration of the grapes. Light induces enzyme activity, activates phytochromes, and promotes the accumulation of anthocyanins, which affects the color of the fruit. In low light, there is little accumulation of the anthocyanins, which translates into lighter color pigments. The grapes have higher color concentrations and better tannin structure in optimum light. Maximum exposure to the sun and temperature shifts from day to night results in darker berries with a higher acidity and tannin structure. The intensity and density of the solar rays and light penetration striking the vineyard increase as you move upward in elevation.

Vineyard Temperature

Temperature influences the synthesis and stability of anthocyanins, which affects the color of grape berries. High temperatures inhibit the synthesis of anthocyanins which translates to low color concentrations. In high elevation vineyards, greater temperature shifts between day and night lengthen the growing season, enable the grapes to conserve their acidity, enhance the grape maturity, and give darker berries.

Moisture

The moisture content in your vineyard affects the stability of anthocyanins and the grape content. When there is a high moisture content in the soil or too much rainfall during the ripening stage, the skill cells of the berries have excess water content. This reduces the acidity and concentrations of anthocyanins and sugar and a poorly colored grape. You should minimize irrigation during the fruit ripening process.

As the berries darken, their acidity and sugar concentration increase, resulting in sweeter juices and wines with a stronger flavor. The demand for high-quality grapes has been increasing rapidly over the years, and the fruits retail at competitive prices in the local and export markets. For instance, a price can go up to Kshs 300 per kilo. However, you have to ensure that your vineyard receives optimum temperature shifts, sunlight, proper irrigation, and is well elevated. Why not try grape farming and consider these factors? Be a part of the winemaker and venture into grape farming. OxfarmAg offers high-quality grape seedlings at competitive prices to help you kickstart your agribusiness.

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