Grape variety
Grape variety refers to a specific cultivated type of grapevine used in viticulture and winemaking. Each variety exhibits distinct genetic, morphological, and oenological traits, influencing factors such as berry size, skin thickness, sugar accumulation, and aromatic profile. Wine grapes belong almost exclusively to the species Vitis vinifera, though other species and hybrids are occasionally used in particular regions or contexts[1].
Origins and classification
Grape varieties have evolved through a combination of natural mutation, cross-breeding, and human selection over millennia. The domestication of Vitis vinifera likely began in the South Caucasus and spread throughout the Mediterranean basin via trade and migration[2]. Over time, thousands of local cultivars were developed, many of which remain regionally important today.
Varieties are typically classified by their ampelographic traits—such as leaf shape, bunch structure, and berry morphology—or more recently by DNA profiling[3]. Modern databases like the Vitis International Variety Catalogue (VIVC) list over 10,000 registered grape names, though the number of genetically distinct varieties is significantly lower[4].
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161184.
- ↑ Scienza & Imazio, La vite, il vino e la civiltà mediterranea, Edizioni Ampelos, 2000, ISBN 978-8887741034.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ VIVC, “Grape Variety Database”, www.vivc.de.