Grape

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General Description (including wine grapes) for those grapes for making wine or distillation are used (together about 85% worldwide). In contrast, there are for human consumption table grape (edible grapes). Worldwide there are approximately 8,000 different grape , with the size, texture and color of the grapes or berries is characteristic for each species. The developed in the course of the annual vegetation cycle of wine grapes. After reaching a maturation or physiological maturity designated optimal ripeness and also depends on the type of wine is the vintage . By the press gained (wine presses) must form the basis for the wines. The residue from the pressing, as Marc (or grains), the sediment after fermentation, as Lee described. From both be Distillation produced high-quality spirits. The grape is sitting on a short stalk, which (provided comb or centimes. Peduncle) is located on a stick frame. At the opposite end is located on the surface of a dead tissue, the rest of the style and the stigma (female organ) of the former flower bud is. The berry number per bunch is among others on the course of the vegetation cycle and depending on the variety and can amount to several dozen to 600 or more berries.

Often it is argued that a direct relationship between berry size and quality of wine is. It is said that most red wines benefit from it if they are pressed from small berried grapes. The grape skin (also sleeve or bellows = exocarp) contains the important flavor analytes Anthocyanins (pigments) and phenol such as tannin . This leads to the conclusion that make up for smaller berries because of consequent greater surface area to volume ratio of these substances have a higher percentage. For example, wine grapes have good potential in comparison to table grape (the result rather simple wine) is actually much smaller berries. On average, the weight of a high noble Cépages one to two, with lesser grades to ten grams in the vineyard is also sought through measures such as intentionally guided Water stress improved quality achieved. Whether the resulting smaller berries in fact the cause of better quality, but is controversial.

Among the grape skin is a connection to handle the so-called slugs (light flesh). Among the darker the flesh (pericarp and mesocarp) and are the grape juice . Except for the rotfleischigen Teinturier is the flesh, regardless of the color of grape skins (bellows) are always bright to gray. The berries contain the main components (water, acids, sugars, etc.), and (see also under other ingredients of the future and give this wine its character extract total ). In the center of the berry is the main chamber, usually with one or two, rarely more than four nuclei (seeds). Each core contains two ovules. So-called seedless berries in grape table are desirable include, as nuclei, but smaller in smaller numbers, and of soft consistency, so you barely feel them when eating. The nuclei are not so important for the wine, they also contain tannin. When white wine , they are usually separated with all the other solid parts of the pressing of the must, the only Red wine made ​​by fermentation of the must, a longer contact with the mash and thus the nuclei. The cores are also used for the extraction of oil grape used. See also Most weight .