The dimpling on these wine grapes is from dehydration, which can occur during extended hang time on the vine. Research has shown that for every two degrees above 26 Brix, yield is decreased by 10 percent. One of the most contentious areas between a wine grape grower and winemaker is grape maturity. Growers want to bring in their fruit before rain, frost, or dehydration can damage quality and reduce yield; winemakers want the fruit to reach optimum ripeness while fitting into the winery’s crush schedule. In the last 20 years, a major shift in wine grape ripeness has occurred, putting […]