We all know that there are different colours of grapes, right? What not everyone knows is the actual reason behind these different colours of grapes.

Therefore, let’s find out more about the whole process!

Grapes colour is defined by a natural process called ripening or colouring. Before colouring, the berries are small, hard, very acidic as well as green as a consequence of the presence of chlorophyll.

This is when the vine transports its energy reserves from the roots to the berries and the chlorophyll is replaced by anthocyanins (red varieties) or carotenoids (white varieties), sugar and other nutrients. Once coloured, the grapes begin to massively increase in size while accumulating sugar (glucose and fructose) and begin to develop aromatic compounds. And even during this time, acidity levels fall and glucose levels rise until the grapes are perfectly balanced and ripe for harvesting.

Now their skins begin to become dyed. First, slightly pink in the case of the red varieties, or yellow if the white varieties. From this point on, it takes between 30 and 70 days before the berries are perfectly ripe.

This is where the harvest really starts and a journey from the vineyards straight to your table begins!

In colder climates, grape growers may cut some branches from the vines to make sure that the remaining branches will get more nutrients and sugar from the roots. Meanwhile, in warmer climates, agronomists may choose to protect the branches from the sun and thus slow down the speed of ripening and sugar build-up.

In fact, the different regions and types of grape varieties require different care to achieve perfect ripening.

Consequently, depending on the variety and the grape’s ripeness, they’ll have different colours.