Grapes (Vitis vinifera)

Grapes are small, round to oval berries growing in clusters on woody perennial vines. They vary in color—green, red, purple, or black—and flavor from tart to very sweet. The skin contains most of the antioxidants, while the pulp provides sugars and water. Grapes may be seeded or seedless, depending on cultivar. They have a thin skin and juicy flesh, making them highly palatable. Grapes accumulate sugars through photosynthesis and are non-climacteric fruits, meaning they do not ripen further after harvest. The fruit’s chemical composition, especially sugar-to-acid ratio, is crucial for wine quality. Grape vines require specific climatic conditions, typically warm days and cool nights, to develop optimal flavor.

Grapes originated in the Near East, with evidence of cultivation dating back 6,000–8,000 years. Ancient civilizations such as Egyptians, Greeks, and Romans cultivated grapes extensively, particularly for wine production. Grapes spread across Europe and later to the Americas and Australia. Viticulture became deeply linked with culture, religion, and economy. Modern grape breeding focuses on disease resistance, seedlessness, and flavor improvement.

• Kingdom: Plantae

• Order: Vitales

• Family: Vitaceae

• Genus: Vitis

• Species: Vitis vinifera

• Energy: 69 kcal

• Carbohydrates: 18 g

• Fiber: 0.9 g

• Vitamin C: 10.8 mg

• Polyphenols: resveratrol, flavonoids

Supports cardiovascular health, improves brain function, reduces inflammation, and provides strong antioxidant protection.