Overripeness
Overripeness is spoken of as soon as the normal ripening stage has been exceeded. At the latest in the 19th century, it became common practice to leave some grapes on the vine until they were overripe, the most famous example being noble rot. There, a developed fungus is responsible for an emerging water loss, the increase of sugar content and thus the increase of aroma density. The process of over-ripening is particularly necessary in the production of sweet wines, as they must have a high sugar content.
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