Grape

The title of this article is ambiguous. Further meanings are listed under grape (disambiguation) .

Bunch of grapes with berries of a red grape variety

Noble grapevine
Black- blue berries with a cross section of a berry. Red dyes are almost always only contained in the berry peel.
Systematics
Noble grapevine
Scientific name
Vitis vinifera

Grape with berries of a white grape variety

Dried grapes ( raisins )

Grapes are the fruit bunches of grapevines ( Vitis ), especially those of the noble grapevine ( Vitis vinifera subsp. Vinifera ). The individual fruits of the fruit cluster are called grapes . Colloquially, a clear distinction is not always made between berries and grapes. From a botanical point of view, however, the shape of the fruit cluster with branched side axes is not a grape , but a panicle . In the technical jargon of viticulture , the inflorescences are called Gescheine .

The climbing vine is one of the oldest cultivated plants known to man. Today around 16,000  grape varieties are known. There are grapevines with green or yellow (“white”) berries and those with red to dark blue (“red”) berries. These are spherical to ovoid in shape and have a diameter of 6 to 20 millimeters.

Grapes can be eaten raw ( table grapes ), dried with raisins and with wine , brandy , grape juice, etc. Ä. processed ( wine grapes ). Pomace - the residue left over from winemaking - is used in particular to make brandies. A very well-known pomace brandy is the Italian grappa .

The peel and the kernel of the grapes contain oligomeric proanthocyanidins (OPCs). a. act as powerful antioxidants ; the seeds can be processed into grape seed oil and grape seed flour . The seeds and the skin of the berries are also a source of the antioxidant resveratrol .

Seedless grapes are created by artificially induced parthenocarpy (virgin fruitiness ).

Wine is created in the course of the production process through alcoholic fermentation . Musts or mashes are produced from the grapes by pounding or pressing ( wine press ) , which are then fermented into wine.

Average composition

The composition of grapes naturally fluctuates, both depending on the environmental conditions (soil, climate) and the cultivation technique (fertilization, plant protection).

Details per 100 g of edible portion:

Components water 81.1 g protein 0.7 g fat 0.3 g carbohydrates 15.2 g Fiber 1.5 g Minerals 0.5 g

Minerals sodium 2 mg potassium 195 mg magnesium 8 mg Calcium 12 mg manganese 70 µg iron 415 µg copper 95 µg zinc 50 µg phosphorus 20 mg selenium 2 µg

Vitamins A 1 ( retinol ) 6 µg B 1 ( thiamine ) 45 µg B 2 ( riboflavin ) 25 µg B 3 ( nicotinic acid ) 230 µg B 5 ( pantothenic acid ) 65 µg B 6 ( pyridoxine , pyridoxal and pyridoxamine ) 75 µg B 9 ( folic acid ) 45 µg C ( ascorbic acid ) 4 mg E ( tocopherol ) 1400 µg

amino acids Arginine 1 50 mg Histidine 1 25 mg Isoleucine 5 mg Leucine 14 mg Lysine 15 mg Methionine 23 mg Phenylalanine 14 mg Threonine 19 mg Tryptophan 4 mg Tyrosine 12 mg Valine 19 mg

The main components of the berry flesh are glucose and fructose , as well as tartaric and malic acids .

1 mg = 1000 µg
¹ semi-essential

The physiological calorific value is 287 kJ (68 kcal) per 100 g of edible portion.

Economical meaning

The following table gives an overview of the 20 largest producers of grapes worldwide, who produced a total of 87.7% of the harvest.

Largest grape producers (2018)

rank	country	Quantity (in t )		rank	country	Quantity (in t)
1	People's Republic of China	13,397,012		11	South Africa	1,901,736
2	Italy	8,513,643		12	Egypt	1,759,472
3	United States	6,890,970		13	Australia	1,663,557
4th	Spain	6,673,481		14th	Brazil	1,591,986
5	France	6,198,323		15th	Uzbekistan	1,589,784
6th	Turkey	3,933,000		16	Germany	1,403,597
7th	India	2,920,000		17th	Romania	1,144,305
8th	Argentina	2,573,311		18th	Afghanistan	984.081
9	Chile	2,500,000		19th	Greece	933.150
10	Iran	2,032,031		20th	Portugal	778,698
					world	79.125.983

For comparison, the values ​​for Austria (367,131 t) and Switzerland (107,776 t).

see also:

→ Main article : Viticulture

→ Main article : Raisin

→ Main article : grape juice

→ Main article : table grape

→ Main article : grapeseed oil

toxicology

Grapes are non-toxic to many animals. In some dogs , however, grape poisoning occurs even after ingesting 10 grams of grapes per kilogram of body mass .

literature

• Bernd Altmayer: Changes in the constituents of grape musts and mycotoxin formation by types of fungi colonizing grapes. Dissertation at the University of Kaiserslautern , Kaiserslautern 1982.
• Gemmrich: Application-oriented research and development at universities of applied sciences: Development of an optisensor for automatic quality control when grapes are delivered to the press. (Short title: Optisensor for grapes; final report according to No. 3.2 BNBest-BMBF. ) Heilbronn University of Applied Sciences , Heilbronn 1999.

Web links

Ingredients of grapes Link collection on the topic (resveratrol, anthocyanins, catechins and quercetin)

Commons : Grapes  - Collection of images, videos and audio files

Wiktionary: grape  - explanations of meanings, word origins, synonyms, translations

Wiktionary: wine berry  - explanations of meanings, word origins, synonyms, translations

Individual evidence

1. ↑ Christoph Drösser : Isn't that right ?: Der Traube Kern. Rubric: Knowledge. In: Zeit Online . Zeitverlag Gerd Bucerius , December 4, 2003, accessed on March 15, 2015 (from: Die Zeit . No. 50/2003). 
2. ↑ German Research Institute for Food Chemistry (DFA), Garching (Hrsg.): Food table for practice . The little souci · specialist · herb. 4th edition. Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart 2009, ISBN 978-3-8047-2541-6 , p. 239 .
3. ^ ^{A b} Crops> Grapes. In: Official FAO production statistics for 2018. fao.org, accessed on March 13, 2020 .