The first part of monitoring wine starts with analyzing the grapes in the field. Samples are collected that represent as close as possible the composition of the grapes that will be harvested for the wine. The grapes are thoroughly crushed to release as much juice as possible. The juice is then analyzed for its sugar content, titratable acidity, and pH. Grapes are tasted to assess their flavor and determine whether optimum levels of ripeness have been achieved. The flavor of the skins and browning of the seeds is commonly evaluated. Harvested grapes are also analyzed for nitrogen composition to determine if any nutrient additions are needed for fermentation.