Cultivated Grape

Cultivated Grape
Vitis vinifera L.
Family — Vitaceae

Grape Description

Cultivated grape is a perennial woody liana, up to 20–30 m (sometimes up to 43 m), with knotty shoots, climbing with the help of branched tendrils. The bark of young branches is yellowish or reddish, older bark is brown, furrowed, peeling. Leaves are alternate, petiolate, 3–5(7)-lobed, rarely entire, round, pentagonal or kidney-shaped, 5–20 cm, unevenly toothed, glabrous or pubescent, the underside sometimes felted. Flowers are small, greenish-yellow, fragrant, hermaphroditic or functionally unisexual, in loose or dense panicles (5–20 cm). Fruits are juicy berries, 6–22 mm, green, black, pink, amber, with thin or coarse skin (2–6% of bunch mass), gathered in bunches (0.1–5 kg), with a waxy bloom. The bunch stem constitutes 2–6% of the mass. Seeds are pear-shaped, 2–7 mm, 2–4 per berry (2–5% of bunch mass), absent in seedless varieties. Varieties: 'Isabella', 'Muscat Hamburg', 'Chasselas', 'Concord', 'Thompson Seedless', 'Crimson Seedless', 'Cabernet Sauvignon', 'Chardonnay'. Flowering in May–June, fruiting in August–October.

 

Grape Habitat and Ecology

The homeland of grapes is the Mediterranean, Caucasus, Central Asia. It is found in a wild state in the Caucasus, Transcaucasia, Central Asia. It is cultivated in Europe, Asia, America, Australia, Russia (Krasnodar Krai, Crimea). It prefers loose soils (pH 6.5–7.5), temperatures of 20–30 °C, watering 20–30 l/m² every 7–10 days. Propagated by cuttings, layering. Yield: 5–10 kg/bush. Care: pruning, potassium fertilization (20–30 g/m²), protection against phylloxera, mildew. Ecologically improves soil in crop rotation.

 

Grape Raw Materials

Raw materials: fruits (fructus Vitis), leaves (folia Vitis), seeds (semen Vitis). Fruits are harvested in August–October, dried at 40–50 °C (yield 20–25% for raisins). Leaves are harvested in May–June, dried at 30–35 °C (yield 15–20%). Seeds are extracted from fruits, dried at 35–40 °C (yield 2–5%). Quality: 1st grade fruits — clean, ripe, of one ampelographic variety, without damage; 2nd grade — different shades and sizes of berries are acceptable, without diseases. Leaves — green; seeds — brown, moisture ≤12%. Store in airtight containers (fruits: 1 year; leaves: 2 years; seeds: 3 years). The smell is faint, the taste is sweet.

 

Grape Chemical Composition

Fruits: sugars (12–32%, glucose, fructose, sucrose), organic acids (tartaric up to 40%, malic up to 60%, gluconic, citric, oxalic), vitamins (C, B1, B2, B6, B9, B12, E, PP), carotenoids, polyphenols (catechins, epicatechin), tannins (up to 3.4%), pectins (0.2–1.5%), sterols (ergosterol, sitosterol), glycosides (delphinidin), enzymes (invertase, pectinase), minerals (K, Ca, Fe, Mg, P, Zn). Skin: pectins, tannins, coloring agents. Leaves: ascorbic acid, carotene, choline, betaine, quercetin, organic acids (tartaric, malic), minerals (K, Na, Fe). Seeds: fatty oil (up to 20%), lecithin (0.8%), proteins, vanillin, tannins. Calorie content of fruits: 60–70 kcal/100 g.

 

Grape Action and Application

Grapes have diuretic, laxative, antiseptic, tonic, hypotensive, and antipyretic effects. They are used for anemia, hypertension, pulmonary tuberculosis, bronchitis, asthma, nephritis, gout, constipation, atherosclerosis, nervous exhaustion, insomnia, uric acid diathesis, hemorrhoids, liver, kidney, and gallbladder diseases. Fruits improve metabolism, excrete uric acid, change the urine reaction to alkaline, preventing urate stones. Juice regulates pressure, strengthens the body, acts like alkaline mineral waters. Leaves promote the excretion of oxalic acid, used for night blindness and tonsillitis. Seeds are used as an antioxidant. Raisins are effective for coughs and gout.

 

Precautions when using Grapes

Consumption of >1 kg/day of fruits or >500 ml/day of juice can cause diarrhea, flatulence, fermentative dyspepsia. Avoid combining with milk, cucumbers, melon, fatty foods, fish, beer, mineral waters (risk of indigestion). Store juice at 0–5 °C for no longer than 48 hours. For children under 3 years old, give ≤100 g/day. Pesticides on the skin require thorough washing. Long-term storage of fruits (>6 months) reduces vitamin content. Consume after meals if it causes diarrhea on an empty stomach. Residual pesticides can cause poisoning.

 

Contraindications for Grape use

Diabetes mellitus, flatulence, diarrhea, hypertensive disease with edema, peptic ulcer, hyperacid gastritis, tooth decay, ulcerative stomatitis, obesity, uremia, acute lung infections, chronic suppurative processes in the lungs, bronchiectasis, acute pneumopleurisy, allergy to Vitaceae.

 

Grape Recipes

1. Juice for anemia. Drink 200 ml of juice twice a day for 4 weeks.
2. Decoction of leaves for gout. Boil 10 g of leaves in 200 ml of water for 15 minutes, drink 50 ml 3 times a day for 10 days.
3. Raisins for cough. Boil 50 g of raisins in 200 ml of water for 10 minutes, drink 50 ml 3 times a day for 5 days.
4. Infusion of leaves for hypertension. Pour 200 ml of boiling water over 10 g of leaves, infuse for 20 minutes, drink 50 ml twice a day for 7 days.
5. Grape therapy. 0.5–2 kg of berries without skin and seeds in 3 doses (on an empty stomach, 1.5 hours before breakfast; at 12:00, 2 hours before lunch; at 17:00) or 250–1200 ml of juice, gradually increasing the dose from 0.5 kg (4th day: 1 kg, 7th day: 1.5–2 kg), 3–8 weeks. Exclude fatty, salty foods, milk, kefir, mineral waters, kvass, alcohol.
6. Leaf powder for bleeding. Take 2–4 g of leaf powder orally twice a day for 5 days, or sniff for nosebleeds.
7. Infusion of leaves for tonsillitis. Pour 100 ml of boiling water over 10 g of leaves, infuse for 15 minutes, gargle 3 times a day for 5 days.
8. Grape and Rosemary Infused Water. Lightly crush a handful of grapes and a sprig of fresh rosemary. Add to a pitcher of cold water and let infuse for a few hours in the refrigerator.
9. Grape and Feta Skewers. Thread grapes, cherry tomatoes, and feta cheese cubes onto skewers. Drizzle with balsamic glaze.

 

Grape Cosmetics

Grapes are used for skin care.

1. Moisturizing Mask. 20 g of berry pulp, 10 ml of honey, apply for 15 minutes, rinse, twice a week.
2. Lotion for oily skin. 20 ml of juice, 10 ml of water, wipe skin, once a day.
3. Rejuvenating Mask. 20 g of pulp, 10 ml of olive oil, apply for 20 minutes, rinse, twice a week.
4. Seed Scrub. 10 g of ground seeds, 10 ml of yogurt, apply for 5 minutes, rinse, once a week.
5. Grape Seed Oil Facial Serum. Gently massage a few drops of pure grape seed oil onto clean skin as a lightweight moisturizer and antioxidant treatment.
6. Grape Peel Antioxidant Toner. Boil grape peels in water, let cool, strain, and use as a natural antioxidant toner for the face.

 

Grapes in Cooking

Fruits are used fresh, dried (raisins), in wines, cognacs, compotes, jams, jellies, marinades, oriental sweets. Leaves are used in salads, dolmades, preserved in brine. Varieties 'Isabella', 'Muscat Hamburg' are valued for their aroma. Store fruits at 0–5 °C for up to 6 months, leaves in brine — up to 1 year.

1. Grape Salad. 100 g berries, 50 g cheese, 20 g greens, 10 ml olive oil, mix.
2. Compote. 200 g berries, 1 l water, 50 g sugar, boil for 10 min.
3. Dolmades (Stuffed Grape Leaves). 10 leaves, 100 g rice, 100 g meat, wrap, simmer for 30 min.
4. Dessert. 100 g berries, 50 ml yogurt, 10 g honey, mix.
5. Grape Focaccia. Press whole grapes into focaccia dough before baking, often with a sprinkle of rosemary and sea salt.
6. Roasted Grapes with Chicken. Roast chicken pieces with grapes, onions, and herbs for a sweet and savory dish.
7. Grape and Goat Cheese Crostini. Toast baguette slices, spread with goat cheese, top with sliced grapes and a drizzle of honey.

 

Other properties of grapes

Used in winemaking, seed oil production, animal feed, chemical, textile, and printing industries.