A sensory cross-check alongside Brix, pH, and TA lab measurements, used to help judge harvest timing. Walk the row, sample 10–20 berries from varied sun/shade positions and cluster heights, and chew berries, skins, and seeds to assess each criterion below on a scale from 1 (underripe) to 5 (fully ripe), using half-points if needed.
| Criterion | Score 1 — Underripe | Score 5 — Fully Ripe |
|---|---|---|
| Berry taste / sweetness | Tart, simple, watery | Rich, full, sweet, varietal character |
| Flavor development | Green, vegetal, unripe | Ripe fruit, no green notes |
| Skin texture | Firm, rubbery, hard to chew | Soft, yielding, melts in mouth |
| Skin tannin character | Harsh, green, drying, astringent | Smooth, ripe, rounded |
| Color development | Pale, uneven, patchy | Deep, even, fully pigmented |
| Seed color | Green throughout | Brown/woody, fully lignified |
| Seed taste | Bitter, harsh, grassy | Nutty, mild, easy to chew |
| Seed ease of extraction | Clings tightly to pulp | Separates easily from pulp |
| Stem / rachis condition | Green, herbaceous, stiff | Brown, woody, lignified |
| Berry attachment to stem | Tight, high resistance to pull | Loose, low resistance to pull |
| Berry softness / give | Hard, no give under pressure | Soft, yields readily to gentle squeeze |
| Aromatic intensity | Faint, indistinct aroma | Pronounced, varietal aroma |