"Department of Horticulture, Viticulture and Oenology, Faculty of Agriculture and Natural Resource Sciences, The University of Adelaide, Waite Campus, Glen Osmond S.A." Bibliography: leaves 136-149 This investigated focussed on selected aspects of berry development and ripening that were subject to variation. Shiraz and Chardonnay were chosen as experimental varieties because these cultivars presented a large range of variability in the field. The extent of the variation within each of the recorded berry parameters was assessed using the coefficient of variation (CV), a unitless measure of sample variability relative to the sample mean, ideally suited to comparative studies.