ABSTRACT
In warm climates, the wine is exposed to dry springs and hot summers. Due to this, the period between veraison and industrial maturity decreases. Ÿis phenomenon causes the grape pulp quickly reach the suitable sugar level to be fermented, while the phenolic compounds of the seeds have not yet reached optimum maturity. Ÿis will cause loss of color due to lack of phenols to stabilize the anthocyanic color in the wine. Currently, the moment of harvesting is determined based on chemical properties of the must, and the phenolic maturation of the seeds is not usually considered. Ÿe chemical changes occurring during the phenolic maturation induce changes of appearance of the seeds, modifying their color (from pale green to dark brown) as well as their shape.
