TY - JOUR T1 - Indices of Maturity for Table Grapes as Determined by Variety JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 13 LP - 18 DO - 10.5344/ajev.1971.22.1.13 VL - 22 IS - 1 AU - Sylvia Guelfat-Reich AU - B. Safran Y1 - 1971/01/01 UR - http://www.ajevonline.org/content/22/1/13.abstract N2 - To determine the suitable time for harvesting grapes for export, the percentage of soluble solids (mostly sugars), total acid, and the sugar/acid ratio of three varieties of table grapes — 'Queen of the Vineyards', 'Sultanina' and 'Perlette' — were evaluated in relation to taste.Berries segregated into maturity levels on the basis of specific gravity (soluble solids) were rated as to acceptability by an experienced taste panel using a descriptive judging scale.It was not possible to establish a single criterion for all the varieties tested. Suggested is, that table grape varieties can be divided into three groups: 1) for varieties low in acid content, such as 'Queen of the Vineyard', harvest can be scheduled on the basis of the total soluble solids (°B) content; 2) for high-acid varieties, such as 'Sultanina', acidity alone can be the primary factor for determining harvest; 3) for varieties with medium acid content, such as 'Perlette', both total soluble solids and acid content should be taken into account when fixing the harvest date. In no case was the total soluble solids acid ratio found to be suitable as a reliable index of maturity. ER -