Grape maturity depends on the requirement of the final product. For a sweet white wine, whether fortified or natural, sugar is the key criterion. For a dry white wine, technological maturity is calculated and the fruit is harvested just before (usually eight daysThe Procedures of Winemaking, Science & Vie, No. 155, quarterly series, Jean-Luc Berger, September 1986, Éditions Exelsior, Paris, , pages 76-77, ) the maturity of the sugar. At this point the relationship between sugar and acid is optimal. Further, low acidity will cause the future wine to be unbalanced with excess alcohol and lack of liveliness. In addition, the flavour will be less fresh and less vivid.
