The objective was to evaluate the ripening evolution of ‘Cabernet Franc’ grapes conducted in the lyre system. The work was carried out during the vegetative cycle of 1995/96, in eight vineyards located in different viticultural regions of the communes of Bento Gonçalves and Monte Belo do Sul, Brazil. Two hundred berries were collected weekly from the beginning of ripening and were crushed for must extraction. The variables evaluated were ºBrix, density, pH, total acidity, tartaric and malic acids. Results show that there were significant linear increases of ºBrix, density, pH, ºBrix/total acidity ratio and the sum of tartaric and malic acids; however, there was a decrease of total acidity, tartaric and malic acids.
grape; must; training system; viticulture; ripening