Grapevine
Grapevine refers to the perennial woody vines of the genus Vitis, of which Vitis vinifera is the primary species cultivated for wine production worldwide.[1] The grapevine provides the fruit that forms the basis of viticulture and winemaking, with its biology, growth, and management directly influencing wine quality.
Background
The domestication of the grapevine is thought to have taken place in the Near East during the Neolithic period, where archaeological evidence links the earliest cultivation of Vitis vinifera with the beginnings of organised winemaking.[2] From these origins, grapevines spread throughout the Mediterranean basin, particularly in Ancient Greece and during the Roman Era, and later across Europe. With the expansion of European viticulture from the sixteenth century, grapevines were introduced to the Americas, South Africa, Australia, and New Zealand.[3]
Biological characteristics
The grapevine is a deciduous climbing plant characterised by its annual growth cycle of budding, flowering, fruit set, veraison and ripening.[4] Its shoots, leaves, and fruit develop seasonally, while the perennial trunk and roots persist for decades. The species exhibits considerable genetic diversity, which has allowed the development of numerous varieties through selection and breeding.[5]
Viticultural role
The adaptability of the grapevine to a wide range of soils and climates underpins the global spread of viticulture. Vineyards are cultivated under diverse conditions, from Mediterranean regions to continental and maritime zones, with local terroir exerting significant influence on grape development.[6] Vineyard practices such as training, pruning, and canopy management shape the physiology of the vine and the resulting grape composition. Grapevine health is affected by pests and diseases, including phylloxera, downy mildew, and powdery mildew, which have historically shaped viticultural practices.
Use in winemaking
The grapes produced by the vine are the principal raw material for wine, contributing sugars, organic acids, tannins, and aromatic precursors.[7] Vineyard management techniques influence grape ripeness and balance, which in turn determine the style and quality of wine. Rootstock selection, clonal diversity, and vineyard environment all play roles in defining the sensory and structural attributes of finished wines.
See also
References
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ McGovern, Ancient Wine: The Search for the Origins of Viniculture, Princeton University Press, 2003, ISBN 978-0691070803.
- ↑ Unwin, Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade, Routledge, 1991, ISBN 978-0415075370.
- ↑ Mullins, Bouquet & Williams, Biology of the Grapevine, Cambridge University Press, 1992, ISBN 978-0521305079.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ This, Molecular Gastronomy and the Grapevine: The Science of Flavour in Wine, Columbia University Press, 2020, ISBN 978-0231196355.