Abstract
Wine quality is determined by the stage of harvest of grapes. In order to understand the effect of ripening stages on the berry aroma and antioxidant quality, berries were grouped into three categories, namely: (a) full ripe (before skin shriveling); (b) partially shriveled; and (c) 75% shriveled berries. Total terpenoids, alcohols, hydrocarbons, radical scavenging capacity (DPPH), and total anthocyanins were higher in grapes harvested at full ripe stage, when compared to other stages. Therefore, for better aroma and antioxidants in wines, grapes should be harvested at full ripe (no shriveled berries) stage instead of overripe shriveled berry stages.
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