Designation for the best possible maturity state of the grapes in the annual growth cycle of vine, At this time or grape condition should ideally the vintage be performed. The term maturation (frz. Maturité) describes the maturity state from the point of view of the formed sugar or Most weight (Sugar maturity) in the context of acidity, distinguishing between early, full and overripe. In some cases, this also speaks of a technical / technological maturity . The grapes have reached a maximum of stored sugar. The concept of physiological maturity was first developed in the USA in the 1990s and subsequently increasingly prevailed in Europe as well. The physiology As a branch of biology is the study of the physical and biochemical processes in the cells, tissues and organs of all living things.