Cellamare is a town and comune in the Metropolitan City of Bari , in Apulia , in southern Italy .
69-430: The town claims to have been founded by Archbishop Rainaldo in the year 1171. Its name comes from the phrase Cella D'Amore (literally "love cell"). Its primary industry is grapes . This Apulia location article is a stub . You can help Misplaced Pages by expanding it . Grape A grape is a fruit , botanically a berry , of the deciduous woody vines of the flowering plant genus Vitis . Grapes are
138-754: A 12th-century document found in the Cairo Geniza . In Iran, a sour grape vinegar is used for making Shirazi salad . Winemaking from red and white grape flesh and skins produces substantial quantities of organic residues, collectively called pomace (also "marc"), which includes crushed skins, seeds, stems, and leaves generally used as compost . Grape pomace – some 10–30% of the total mass of grapes crushed – contains various phytochemicals , such as unfermented sugars, alcohol, polyphenols , tannins , anthocyanins , and numerous other compounds, some of which are harvested and extracted for commercial applications (a process sometimes called "valorization" of
207-401: A beneficial effect on vascular health. The study showed that tannins suppressed production of the peptide responsible for hardening arteries. To support their findings, the study also points out that wines from the regions of southwest France and Sardinia are particularly rich in proanthocyanidins, and that these regions also produce populations with longer life spans. Reactions of tannins with
276-473: A day for women and two for men, may confer health benefits. Alcohol itself may have protective effects on the cardiovascular system. The consumption of grapes and raisins presents a potential health threat to dogs. Their toxicity to dogs can cause the animal to develop acute kidney failure (the sudden development of kidney failure) with anuria (a lack of urine production) and may be fatal. Christians have traditionally used wine during worship services as
345-408: A few stems for varieties low in tannins (like Pinot noir) in order to increase the tannic extract in the wine. If there is an excess in the amount of tannins in the wine, winemakers can use various fining agents like albumin , casein and gelatin that can bind to tannins molecule and precipitate them out as sediments. As a wine ages, tannins will form long polymerized chains which come across to
414-512: A means of remembering the blood of Jesus Christ which was shed for the remission of sins . Christians who oppose the partaking of alcoholic beverages sometimes use grape juice as the "cup" or "wine" in the Lord's Supper . The Catholic Church continues to use wine in the celebration of the Eucharist because it is part of the tradition passed down through the ages starting with Jesus Christ at
483-585: A moderate amount of vitamin K (14% of the Daily Value ), with no other micronutrients in significant amounts. Most domesticated grapes come from cultivars of Vitis vinifera , a grapevine native to the Mediterranean and Central Asia. Minor amounts of fruit and wine come from American and Asian species such as: According to the Food and Agriculture Organization (FAO), 75,866 square kilometers of
552-535: A multitude of products such as jams, juices, vinegars and oils. Commercially cultivated grapes are classified as either table or wine grapes. These categories are based on their intended method of consumption: grapes that are eaten raw (table grapes), or grapes that are used to make wine (wine grapes). Table grape cultivars normally have large, seedless fruit and thin skins. Wine grapes are smaller (in comparison to table grapes), usually contains seeds, and have thicker skins (a desirable characteristic in making wine). Most of
621-547: A natural preservative in wine. Un-aged wines with high tannin content can be less palatable than wines with a lower level of tannins. Tannins can be described as leaving a dry and puckered feeling with a "furriness" in the mouth that can be compared to a stewed tea, which is also very tannic. This effect is particularly profound when drinking tannic wines without the benefit of food. Many wine lovers see natural tannins (found particularly in varietals such as Cabernet Sauvignon and often accentuated by heavy oak barrel aging) as
690-490: A non- climacteric type of fruit, generally occurring in clusters . The cultivation of grapes began approximately 8,000 years ago, and the fruit has been used as human food throughout its 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. The Middle East
759-522: A phenolic aldehyde most commonly associated with the vanilla notes in wines that have been aged in oak. Trace amounts of vanillin are found naturally in grapes, but they are most prominent in the lignin structure of oak barrels. Newer barrels will impart more vanillin, with the concentration present decreasing with each subsequent usage. Oak barrel will add compounds such as vanillin and hydrolysable tannins ( ellagitannins ). The hydrolyzable tannins present in oak are derived from lignin structures in
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#1732773153027828-957: A positive trait—especially as it relates to mouthfeel. The management of tannins in the winemaking process is a key component in the resulting quality. Tannins are found in the skin, stems, and seeds of wine grapes but can also be introduced to the wine through the use of oak barrels and chips or with the addition of tannin powder. The natural tannins found in grapes are known as proanthocyanidins due to their ability to release red anthocyanin pigments when they are heated in an acidic solution. Grape extracts are mainly rich in monomers and small oligomers (mean degree of polymerization < 8). Grape seed extracts contain three monomers (catechin, epicatechin and epicatechin gallate) and procyanidin oligomers. Grape skin extracts contain four monomers (catechin, epicatechin, gallocatechin and epigallocatechin), as well as procyanidins and prodelphinidins oligomers. The tannins are formed by enzymes during metabolic processes of
897-456: A relatively high phenolic content among dark grapes. In muscadine skins, ellagic acid , myricetin , quercetin , kaempferol , and trans-resveratrol are major phenolics. The flavonols syringetin , syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape. Muscadine grape seeds contain about twice the total polyphenol content of skins. Grape seed oil from crushed seeds
966-631: A seeded variety as the female parent or rescue embryos early in development using tissue culture techniques. There are several sources of the seedlessness trait, and essentially all commercial cultivators get it from one of three sources: Thompson Seedless , Russian Seedless , and Black Monukka , all being cultivars of Vitis vinifera . There are currently more than a dozen varieties of seedless grapes. Several, such as Einset Seedless, Benjamin Gunnels's Prime seedless grapes, Reliance, and Venus, have been specifically cultivated for hardiness and quality in
1035-430: A sign of potential longevity and ageability . Tannins impart a mouth-puckering astringency when the wine is young but "resolve" (through a chemical process called polymerization ) into delicious and complex elements of "bottle bouquet " when the wine is cellared under appropriate temperature conditions, preferably in the range of a constant 55 to 60 °F (13 to 16 °C). Such wines mellow and improve with age with
1104-417: A small amount of anthocyanins in the pulp that produces pigmented juice. There are several types of anthocyanins (as the glycoside ) found in wine grapes which are responsible for the vast range of coloring from ruby red through to dark black found in wine grapes. Ampelographers can use this observation to assist in the identification of different grape varieties . The European vine family Vitis vinifera
1173-424: A taster as "softer" and less tannic. This process can be accelerated by exposing the wine to oxygen , which oxidize tannins to quinone-like compounds that are polymerization-prone. The winemaking technique of micro-oxygenation and decanting wine use oxygen to partially mimic the effect of aging on tannins. A study in wine production and consumption has shown that tannins, in the form of proanthocyanidins , have
1242-422: Is a varietal effect on the relative composition. In red wine, up to 90% of the wine's phenolic content falls under the classification of flavonoids . These phenols, mainly derived from the stems, seeds and skins are often leached out of the grape during the maceration period of winemaking. The amount of phenols leached is known as extraction . These compounds contribute to the astringency , color and mouthfeel of
1311-704: Is believed that the most widely planted variety is Sultana , also known as Thompson Seedless, with at least 3,600 km (880,000 acres) dedicated to it. The second most common variety is Airén . Other popular varieties include Cabernet Sauvignon , Sauvignon blanc , Cabernet Franc , Merlot , Grenache , Tempranillo , Riesling , and Chardonnay . Commercially cultivated grapes can usually be classified as either table or wine grapes, based on their intended method of consumption: eaten raw (table grapes) or used to make wine (wine grapes). The sweetness of grapes depends on when they are harvested, as they do not continue to ripen once picked. While almost all of them belong to
1380-746: Is characterized by anthocyanins that are composed of only one molecule of glucose while non- vinifera vines such as hybrids and the American Vitis labrusca will have anthocyanins with two molecules. This phenomenon is due to a double mutation in the anthocyanin 5-O-glucosyltransferase gene of V. vinifera . In the mid-20th century, French ampelographers used this knowledge to test the various vine varieties throughout France to identify which vineyards still contained non- vinifera plantings. Red-berried Pinot grape varieties are also known to not synthesize para-coumaroylated or acetylated anthocyanins as other varieties do. The color variation in
1449-496: Is generally described as the homeland of grapes and the cultivation of this plant began there 6,000–8,000 years ago. Yeast , one of the earliest domesticated microorganisms , occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia . The oldest known winery,
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#17327731530271518-566: Is intermediate between that in red and white wines. In winemaking , the process of maceration or "skin contact" is used to increase the concentration of phenols in wine. Phenolic acids are found in the pulp or juice of the wine and can be commonly found in white wines which usually do not go through a maceration period. The process of oak aging can also introduce phenolic compounds into wine, most notably vanillin which adds vanilla aroma to wines. Most wine phenols are classified as secondary metabolites and were not thought to be active in
1587-692: Is used in cosmeceuticals and skincare products. Grape seed oil, including tocopherols ( vitamin E ) and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid , oleic acid , and alpha-linolenic acid . Resveratrol, a stilbene compound, is found in widely varying amounts among grape varieties, primarily in their skins and seeds. Muscadine grapes have about one hundred times higher concentration of stilbenes than pulp. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram. Comparing diets among Western countries, researchers have discovered that, although French people tend to eat higher levels of animal fat,
1656-651: The Areni-1 winery , was found in Armenia and dated back to around 4000 BC. By the 9th century AD, the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz , a city in Persia where the grape was used to make Shirazi wine . Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to
1725-549: The Last Supper , where Catholics believe the consecrated bread and wine become the body and blood of Jesus Christ, a dogma known as transubstantiation . Wine is used (not grape juice) both due to its strong Scriptural roots, and also to follow the tradition set by the early Christian Church. The Code of Canon Law of the Catholic Church (1983), Canon 924 says that the wine used must be natural, made from grapes of
1794-462: The anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic , caffeic and cinnamic acids. The natural phenols are not evenly distributed within the grape. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols ( catechins , proanthocyanidins and flavonols ) in
1863-405: The plant kingdom , being frequently responsible for the blue to red colors found in flowers , fruits and leaves . In wine grapes, they develop during the stage of veraison , when the skin of red wine grapes changes color from green to red to black. As the sugars in the grape increase during ripening so does the concentration of anthocyanins. An issue associated with climate change has been
1932-421: The tactile sensation of astringency and sense of bitterness that they can leave in the mouth. This is due to the tendency of tannins to react with proteins , such as the ones found in saliva . In food and wine pairing , foods that are high in proteins (such as red meat ) are often paired with tannic wines to minimize the astringency of tannins. However, many wine drinkers find the perception of tannins to be
2001-465: The wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as " must ". In North America, the most common grape juice is purple and made from Concord grapes , while white grape juice is commonly made from Niagara grapes , both of which are varieties of native American grapes, a different species from European wine grapes. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from
2070-550: The 19th century, Ephraim Bull of Concord, Massachusetts , cultivated seeds from wild Vitis labrusca vines to create the Concord grape , which would become an important agricultural crop in the United States. Grapes are a type of fruit that grow in clusters of 15 to 300 and can be crimson, black, dark blue, yellow, green, orange, and pink. "White" grapes are actually green in color and are evolutionarily derived from
2139-559: The EU to use the term "dried vine fruit" in official documents. A raisin is any dried grape. While raisin is a French loanword , the word in French refers to the fresh fruit; grappe (from which the English grape is derived) refers to the bunch (as in une grappe de raisins ). A raisin in French is called raisin sec ("dry grape"). A currant is a dried Zante Black Corinth grape,
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2208-611: The Pinot family having high levels while the Cabernet family has lower levels of resveratrol. In the late 20th century interest in the possible health benefits of resveratrol in wine was spurred by discussion of the French paradox involving the health of wine drinkers in France. Piceatannol is also present in grape from where it can be extracted and found in red wine. Vanillin is
2277-538: The United States), but the word is now applied to raisins made from either white grapes or red grapes that are bleached to resemble the traditional sultana. Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine , brandy , or vinegar . Grape juice that has been pasteurized, removing any naturally occurring yeast, will not ferment if kept sterile, and thus contains no alcohol. In
2346-415: The accumulation of sugars within the grape accelerating rapidly and outpacing the accumulation of anthocyanins. This leaves viticulturists with the choice of harvesting grapes with too high sugar content or with too low anthocyanin content. In most grapes anthocyanins are found only in the outer cell layers of the skin, leaving the grape juice inside virtually colorless. Therefore, to get color pigmentation in
2415-458: The amount of bright red pigments. Wines with a higher pH will have a higher concentration of blue and colorless pigments. As the wine ages , anthocyanins will react with other acids and compounds in wines such as tannins, pyruvic acid and acetaldehyde which will change the color of the wine, causing it to develop more "brick red" hues. These molecules will link up to create polymers that eventually exceed their solubility and become sediment at
2484-592: The ancient Greeks , Cypriots , Phoenicians , and Romans growing purple grapes both for eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America . In 2005, a team of archaeologists concluded that Chalcolithic wine jars discovered in Cyprus in the 1930s dated back to 3500 BC, making them the oldest of their kind in
2553-495: The aroma in wine is from the skin. Wine grapes tend to have a high sugar content. They are harvested at peak sugar levels (approximately 24% sugar by weight.) In comparison, commercially produced "100% grape juice" made from table grapes are normally around 15% sugar by weight. In most of Europe and North America, dried grapes are referred to as "raisins" or the local equivalent. In the UK, three different varieties are recognized, forcing
2622-436: The bottom of wine bottles. Pyranoanthocyanins are chemical compounds formed in red wines by yeast during fermentation processes or during controlled oxygenation processes during the aging of wine . Tannins refer to the diverse group of chemical compounds in wine that can affect the color, aging ability and texture of the wine. While tannins cannot be smelled or tasted, they can be perceived during wine tasting by
2691-470: The concentration of flavonols in the grape berries increases as they are exposed to sunlight. Wine grapes facing too much sun exposure can see an accelerated ripening period, leading to a lessened ability for the synthesis of flavonols. Some viticulturalists will use measurement of flavonols such as quercetin as an indication of a vineyard's sun exposure and the effectiveness of canopy management techniques. Anthocyanins are phenolic compounds found throughout
2760-551: The construction of various tannins and contribute to the perception of bitterness in wine. They are found in highest concentrations in grape seeds but are also in the skin and stems. Catechins play a role in the microbial defense of the grape berry, being produced in higher concentrations by the grape vines when it is being attacked by grape diseases such as downy mildew . Because of that grape vines in cool, damp climates produce catechins at high levels than vines in dry, hot climates. Together with anthocyanins and tannins they increase
2829-443: The coumarins aesculetin and scopoletin ; the ellagitannins are roburins A and E , grandinin , vescalagin and castalagin . Guaiacol is one of the molecules responsible for the cork taint wine fault. Flash release is a technique used in wine pressing . The technique allows for a better extraction of phenolic compounds. The exposure of wine to oxygen in limited quantities affects phenolic content. Depending on
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2898-408: The finished red wine is partly derived from the ionization of anthocyanin pigments caused by the acidity of the wine. In this case, the three types of anthocyanin pigments are red, blue and colorless with the concentration of those various pigments dictating the color of the wine. A wine with low pH (and such greater acidity) will have a higher occurrence of ionized anthocyanins which will increase
2967-603: The grapevine. The amount of tannins found naturally in grapes varies depending on the variety with Cabernet Sauvignon , Nebbiolo , Syrah and Tannat being 4 of the most tannic grape varieties. The reaction of tannins and anthocyanins with the phenolic compound catechins creates another class of tannins known as pigmented tannins which influence the color of red wine. Commercial preparations of tannins, known as enological tannins , made from oak wood , grape seed and skin, plant gall , chestnut , quebracho , gambier and myrobalan fruits, can be added at different stages of
3036-511: The incidence of heart disease remains low in France. This phenomenon has been termed the French paradox and is thought to occur due to the protective benefits of regularly consuming red wine, among other dietary practices. Alcohol consumption in moderation may be cardioprotective by its minor anticoagulant effect and vasodilation . Although adoption of wine consumption is generally not recommended by health authorities, some research indicates moderate consumption, such as one glass of red wine
3105-588: The main flavonol is on average quercetin , followed by myricetin , kaempferol , laricitrin , isorhamnetin , and syringetin . In white grapes, the main flavonol is quercetin, followed by kaempferol and isorhamnetin. The delphinidin-like flavonols myricetin, laricitrin, and syringetin are missing in all white varieties, indicating that the enzyme flavonoid 3',5'-hydroxylase is not expressed in white grape varieties. Myricetin , laricitrin and syringetin , flavonols which are present in red grape varieties only, can be found in red wine. Hydroxycinnamic acids are
3174-477: The modification in the color. Anthocyanins react with catechins, proanthocyanidins and other wine components during wine aging to form new polymeric pigments resulting in a modification of the wine color and a lower astringency . Average total polyphenol content measured by the Folin method is 216 mg/100 ml for red wine and 32 mg/100 ml for white wine. The content of phenols in rosé wine (82 mg/100 ml)
3243-415: The most important group of nonflavonoid phenols in wine. The four most abundant ones are the tartaric acid esters trans -caftaric , cis - and trans - coutaric , and trans - fertaric acids . In wine they are present also in the free form ( trans - caffeic , trans - p-coumaric , and trans - ferulic acids ). V. vinifera also produces stilbenoids . Resveratrol is found in highest concentration in
3312-470: The name being a corruption of the French raisin de Corinthe ( Corinth grape). The names of the black and red currant, now more usually blackcurrant and redcurrant , two berries unrelated to grapes, are derived from this use. Some other fruits of similar appearance are also so named, for example, Australian currant, native currant, Indian currant. A sultana was originally a raisin made from Sultana grapes of Turkish origin (known as Thompson Seedless in
3381-429: The phenolic compound anthocyanidins creates another class of tannins known as pigmented tannins which influences the color of red wine. Commercial preparations of tannins, known as enological tannins , made from oak wood , grape seed and skin, plant gall , chestnut , quebracho , gambier and myrobalan fruits, can be added at different stages of the wine production to improve color durability. Tannins are
3450-403: The phenols in white wine will essentially originate from the pulp, and these will be the phenolic acids together with lower amounts of catechins and stilbenes . Red wines will also have the phenols found in white wines. Wine simple phenols are further transformed during wine aging into complex molecules formed notably by the condensation of proanthocyanidins and anthocyanins, which explains
3519-574: The pomace). Anthocyanins tend to be the main polyphenolics in purple grapes, whereas flavan-3-ols (i.e. catechins ) are the more abundant class of polyphenols in white varieties. Total phenolic content is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin. Phenolic content of grape skin varies with cultivar , soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections. Muscadine grapes contain
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#17327731530273588-420: The primary metabolism and function of the grapevine. However, there is evidence that in some plants flavonoids play a role as endogenous regulators of auxin transport. They are water-soluble and are usually secreted into the vacuole of the grapevine as glycosides . Vitis vinifera , the common grape vine, from which European style wines are made the world over, produces many phenolic compounds. There
3657-633: The purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins , which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid . Raw grapes are 81% water, 18% carbohydrates , 1% protein , and have negligible fat (table). A 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount of raw grapes supplies 288 kilojoules (69 kilocalories) of food energy and
3726-498: The raisin or table market to produce white juice. Husrum , also known as verjuice , is a type of vinegar made from sour grapes in the Middle East. It is produced by crushing unripened grapes, collecting and salting the juice, simmering it to remove foam, and then storing it with a layer of olive oil to prevent contamination and oxidation. It is then used as an acidic ingredient in salads and stuffed vegetables. Unripened husrum grapes sent from Ashkelon to Egypt are mentioned in
3795-452: The relatively cold climates of northeastern United States and southern Ontario . An offset to the improved eating quality of seedlessness is the loss of potential health benefits provided by the enriched phytochemical content of grape seeds (see Health claims , below). Grapes are eaten raw, dried (as raisins, currants and sultanas), or cooked. Also, depending on grape cultivar, grapes are used in winemaking. Grapes can be processed into
3864-461: The same species, Vitis vinifera , table and wine grapes have significant differences, brought about through selective breeding . Table grape cultivars tend to have large, seedless fruit (see below) with relatively thin skin. Wine grapes are smaller, usually seeded, and have relatively thick skins (a desirable characteristic in winemaking, since much of the aroma in wine comes from the skin). Wine grapes also tend to be very sweet: they are harvested at
3933-469: The skin and the seeds. During the growth cycle of the grapevine , sunlight will increase the concentration of phenolics in the grape berries, their development being an important component of canopy management . The proportion of the different phenols in any one wine will therefore vary according to the type of vinification . Red wine will be richer in phenols abundant in the skin and seeds, such as anthocyanin , proanthocyanidins and flavonols , whereas
4002-854: The skins of wine grapes. The accumulation in ripe berries of different concentrations of both bound and free resveratrols depends on the maturity level and is highly variable according to the genotype. Both red and white wine grape varieties contain resveratrol, but more frequent skin contact and maceration leads to red wines normally having ten times more resveratrol than white wines. Resveratrol produced by grape vines provides defense against microbes, and production can be further artificially stimulated by ultraviolet radiation . Grapevines in cool, damp regions with higher risk of grape diseases, such as Bordeaux and Burgundy , tend to produce grapes with higher levels of resveratrol than warmer, drier wine regions such as California and Australia . Different grape varieties tend to have differing levels, with Muscadines and
4071-433: The stability of a wines color-meaning that a wine will be able to maintain its coloring for a longer period of time. The amount of catechins present varies among grape varieties with varietals like Pinot noir having high concentrations while Merlot and especially Syrah have very low levels. As an antioxidant, there are some studies into the health benefits of moderate consumption of wines high in catechins. In red grapes,
4140-524: The tannic "backbone" helping the wine survive for as long as 40 years or more. In many regions (such as in Bordeaux ), tannic grapes such as Cabernet Sauvignon are blended with lower-tannin grapes such as Merlot or Cabernet Franc , diluting the tannic characteristics. White wines and wines that are vinified to be drunk young (for examples, see nouveau wines ) typically have lower tannin levels. Flavan-3-ols (catechins) are flavonoids that contribute to
4209-443: The time when their juice is approximately 24% sugar by weight. By comparison, commercially produced "100% grape juice", made from table grapes, is usually around 15% sugar by weight. Seedless cultivars now make up the overwhelming majority of table grape plantings. Because grapevines are vegetatively propagated by cuttings, the lack of seeds does not present a problem for reproduction. It is an issue for breeders, who must either use
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#17327731530274278-588: The vine, and not corrupt. Polyphenols in grape Phenolic compounds— natural phenol and polyphenols —occur naturally in wine . These include a large group of several hundred chemical compounds that affect the taste , color and mouthfeel of wine. These compounds include phenolic acids , stilbenoids , flavonols , dihydroflavonols , anthocyanins , flavanol monomers ( catechins ) and flavanol polymers ( proanthocyanidins ). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include
4347-596: The vines, is being used along with sugar levels as a determination of when to harvest . The idea is that "riper" tannins will taste softer but still impart some of the texture components found favorable in wine. In winemaking, the amount of the time that the must spends in contact with the grape skins, stems and seeds will influence the amount of tannins that are present in the wine with wines subjected to longer maceration period having more tannin extract. Following harvest, stems are normally picked out and discarded prior to fermentation but some winemakers may intentionally leave in
4416-406: The wine production to improve color durability. The tannins derived from oak influence are known as "hydrolysable tannins" being created from the ellagic and gallic acid found in the wood. In the vineyards, there is also a growing distinction being made between "ripe" and "unripe" tannins present in the grape. This " physiological ripeness ", which is roughly determined by tasting the grapes off
4485-411: The wine, the fermenting must needs to be in contact with the grape skins in order for the anthocyanins to be extracted. Hence, white wine can be made from red wine grapes in the same way that many white sparkling wines are made from the red wine grapes of Pinot noir and Pinot Meunier . The exception to this is the small class of grapes known as teinturiers , such as Alicante Bouschet , which have
4554-422: The wine. In white wines the number of flavonoids is reduced due to the lesser contact with the skins that they receive during winemaking. There is on-going study into the health benefits of wine derived from the antioxidant and chemopreventive properties of flavonoids. Within the flavonoid category is a subcategory known as flavonols , which includes the yellow pigment - quercetin . Like other flavonoids,
4623-510: The wood. They help protect the wine from oxidation and reduction . 4-Ethylphenol and 4-ethylguaiacol are produced during ageing of red wine in oak barrels that are infected by brettanomyces . Low molecular weight polyphenols, as well as ellagitannins, are susceptible to be extracted from cork stoppers into the wine. The identified polyphenols are gallic, protocatechuic , vanillic , caffeic, ferulic , and ellagic acids; protocatechuic , vanillic , coniferyl , and sinapic aldehydes;
4692-434: The world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit . A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar " and "100% natural". The area dedicated to vineyards is increasing by about 2% per year. There are no reliable statistics that break down grape production by variety. It
4761-413: The world. Commandaria , a sweet dessert wine from Cyprus, is the oldest manufactured wine in the world with origins as far back as 2000 BC. In North America, native grapes belonging to various species of the genus Vitis proliferate in the wild across the continent and were a part of the diet of many Native Americans , but they were considered by early European colonists to be unsuitable for wine. In
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