Wine grape
Wine grape refers to grape varieties that are specifically cultivated for the production of wine. Unlike table grapes, which are bred for direct consumption, wine grapes are selected for their balance of sugars, acids, and phenolic compounds that contribute to fermentation and flavour development[1].
Background
The cultivation of grapes for winemaking has origins in the Near East, where early viticulture developed alongside the domestication of Vitis vinifera. Archaeological evidence suggests that winemaking was already established in regions such as Georgia and Mesopotamia by the 6th millennium BCE[2]. From these centres, grape growing spread westwards to the Mediterranean and later across Europe under Roman influence. Today, wine grapes are grown globally, but the majority of fine wine continues to be produced from Vitis vinifera, which has thousands of recognised varieties[3].
Characteristics
Wine grapes are typically smaller than table grapes, with thicker skins and relatively large seeds. These traits result in higher concentrations of sugar, acidity, and tannins, which are essential for fermentation and ageing[4]. The skin is particularly important, as it contains many of the compounds responsible for colour and aroma precursors. The great diversity of grape varieties reflects a long history of natural mutation, human selection, and regional adaptation. Many varieties are highly localised, while others, such as Cabernet Sauvignon or Chardonnay, are grown worldwide.
Use in winemaking
Wine grapes are harvested and pressed to release their juice, which undergoes fermentation through the action of yeast. The relative balance of sugars and acids at harvest plays a critical role in the style and quality of the resulting wine[5]. Grapes may be vinified as single-varietal wines or blended to achieve complexity and balance. Red, white, and rosé wines are distinguished by the treatment of skins during fermentation, with red wines deriving colour and tannin from extended maceration. Terroir — the combination of soil, climate, and viticultural practices — strongly influences grape composition and therefore the character of the finished wine.
See also
References
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ Unwin, Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade, Routledge, 1991, ISBN 978-0415075370.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.