By mid-August, the grapes in certain vineyards had already reached their nominal sugar content, possibly resulting in 12 -12.5 wines (see alcoholic degree).

The grapes used for Trockenbeerenauslese have reached an even more raisin-like state than those used for Beerenauslese.

After the grapes reach the proper sugar content, Mr. Loughlin explained, the harvest begins.

Mâcon-Villages: Chardonnay only, allowed base yield is 58 hectoliter per hectare and the grapes must reach a maturity of at least 10.5 per cent potential alcohol.

Susceptibility of certain wine grape varieties were found to increase as the grapes reached higher Brix sugar levels.

It mostly means that the grapes reached optimum maturity without being diluted by rain.

When the grapes reach the wineries, the Australians apply what Mr. Kramer calls "a no-holds-barred approach to wine processing."

The pinot blanc ($10) is too sharp, reflecting perhaps too early harvesting before the grapes reached full physiological maturity.

The grapes must reach a maturity of at least 10.5 per cent potential alcohol for red wine and 11.0 per cent for white wine.

The allowed base yield is 50 hectoliter per hectare and the grapes must reach a maturity of at least 11.0 per cent potential alcohol.