**Grape History and Cultivation:**
– Grapes originated in the Middle East around 6,000-8,000 years ago.
– Wine discovery dates back 8,000 years to Georgia due to yeast on grape skins.
– The oldest winery found in Armenia dates to 4000 BC.
– Shiraz in the 9th century produced fine wines, possibly inspiring Syrah red wine’s name.
– Ancient civilizations like Egyptians, Greeks, Phoenicians, and Romans cultivated grapes for food and wine.
**Grape Description and Nutrition:**
– Grapes grow in clusters of various colors like crimson, black, green, and purple.
– White grapes evolved from purple grapes due to gene mutations.
– Grapes are typically ellipsoid in shape.
– A 100g serving of grapes provides 288 kJ of energy and moderate vitamin K.
– Raw grapes are 81% water, 18% carbohydrates, and 1% protein with low fat content.
**Global Grape Production and Trade:**
– Around 75,866 square kilometers globally are dedicated to grape production.
– Top grape exporting countries in 2021 include Peru, Chile, and the Netherlands.
– Global grape exports reached around 9.9 billion USD in 2021, with increasing trends.
– Most domesticated grapes come from Vitis vinifera, while other species like Vitis labrusca and Vitis riparia also contribute.
– Vineyard area is growing by about 2% annually.
**Grape Uses and Products:**
– Grapes are consumed raw, dried, or cooked and used in winemaking.
– Grapes are processed into jams, juices, vinegars, and oils.
– Grapes are classified as table grapes (large, seedless, thin-skinned) or wine grapes (smaller, seeded, thicker-skinned).
– Grape pomace, rich in phytochemicals, is used for compost or commercial applications.
– Seedless grape varieties like Thompson Seedless and Black Monukka are widely planted.
**Health Benefits and Culinary Significance of Grapes:**
– Grapes are rich in polyphenols, antioxidants, and health-promoting compounds like resveratrol.
– Grape seeds are a rich source of bioactive compounds with various health benefits.
– Grapes play a significant role in the wine industry and culinary world.
– Grape marc recycling and valorization strategies contribute to sustainability.
– Varietal differences in grape flavors and characteristics add to their economic significance.
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters.
The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 288 kJ (69 kcal) |
18.1 g | |
| Sugars | 15.48 g |
| Dietary fiber | 0.9 g |
0.16 g | |
0.72 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 6% 0.069 mg |
| Riboflavin (B2) | 5% 0.07 mg |
| Niacin (B3) | 1% 0.188 mg |
| Pantothenic acid (B5) | 1% 0.05 mg |
| Vitamin B6 | 5% 0.086 mg |
| Folate (B9) | 1% 2 μg |
| Choline | 1% 5.6 mg |
| Vitamin C | 4% 3.2 mg |
| Vitamin E | 1% 0.19 mg |
| Vitamin K | 12% 14.6 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 10 mg |
| Iron | 2% 0.36 mg |
| Magnesium | 2% 7 mg |
| Manganese | 3% 0.071 mg |
| Phosphorus | 2% 20 mg |
| Potassium | 6% 191 mg |
| Sodium | 0% 2 mg |
| Zinc | 1% 0.07 mg |
| Other constituents | Quantity |
| Water | 81 g |
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |