Time in annual growth cycle of the grapevine as part of the maturation = Ripening phase of the berries (see also under BBCH Code ). This artificial word term originated in the Anglo-Saxon language area in the 1990s and is derived from "gustus" (Latin for taste). This denotes a special phase during the berry ripening, in which the variety-specific flavorings and the color intensity mint. This involves biochemical processes that differ from those of Sugar- and acidification differ. This section within the growth cycle of vine is part of the late ripening period when the water supply (xylem) in the berries has already been cut off and these are already slightly shrinking again. The sugars stored in the berries are now multiplied glycosides (Aromas or primary aromas). This takes place in parallel with the maturation of phenolic compounds such as tannins and anthocyanins (Dyes). The ideal condition is as optimal as possible physiological maturity of grapes.