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The grape or grain of grape is the name that receives the fruit that grows forming bunches of the common vine or European vine. It belongs to the genre Vitis of the family of the Vitáceas, which includes approximately 600 shrubs species, in general climbers and that produce fruits in berry, proper of warm and tropical countries. Inside the genre Vitis there are included approximately 20 species cultivated by his fruits and someone by his sheets that are consumed like any vegetable.



The vine is one of the first plants that the man cultivated, it motivated for which it has played a transcendental role in the economy of the ancient civilizations. After the mitificación of the wine on the part of the Christianity, the cultivation of the vine experienced a big heyday that has lasted until our days. In fact, most of the production of grape is assined to the making of the different types of wine (target, rosé and red wine) and other drinks (must, mistelas, muscatel).

In Europe, the grape is cultivated from prehistoric times, as it is demonstrated by the seeds that have been in archaeological deposits of the age of the bronze of Switzerland, Italy and in graves of the ancient Egypt. The botanists place the origin of the grape cultivated in Europe in the Asian region of the Caspian Sea, where from the seeds dispersed towards the west for the whole Mediterranean basin. The ancient Greeks and Roman ones were cultivating the vine and both civilizations developed to a great extent the wine-growing. The last ones continued with this practice and extended the vines cultivation for all his colonial territory. From the year 1800 there begins the cultivation of vines protected with glass in the cold countries, so that there increased significantly the quality of the produced grapes. Further on there begun to be constructed hothouses provided with heating for the cultivation of the vines.

They were the Spanish colonists those who introduced the vine in North America, where from it spread over the whole continent, but the attempt failed as a consequence of the attacks of parasites and the illnesses. As result of it, at the end of the XIXth century the development of the vine in Europe suffered a big blow after the contamination by an American insect called phylloxera. In 30 years the plague propagated for all the vineyards and these were on the point of disappearing, what forced to adopt the American vines resistant to the plague like bosses of the European vine, and there were obtained resistant varieties, fruit of the hybridization of both types of plants.

Nowadays, the vine is cultivated in the warm regions of the whole world, being the biggest producers: Australia, South Africa, the countries of Europe (Italy, France, Spain, Portugal, Turkey and Greece) and in the American continent, the best vineyards are in California, Chile and Argentina.

Innumerable grapes varieties exist with big differences between; in form, size, tonality of the fruits, productivity, quality, etc. All of them have qualified traditionally according to his final destination be for vinificación or for table consumption. The European varieties consider to be superior to the North Americans to prepare wines of table, like fruits of dessert and of table and to prepare you happen; while the last ones are preferred to obtain juices and jellies.

The most outstanding varieties of grape of table:

The table grape has to have low acidity, to be poor in sugar and to fulfill certain norms of size, color and form. Muscatel grape: it is the most popular variety due to his delicate aroma and his delightful sweet flavor. The grains are big, round, very smooth, with the white, black or red skin. Sweetwater: it is a grape of thin skin, green color and less marked flavor. She turns out to be adapted for the cultivation in hothouse.

Lambrusca: it is an American variety, with the hard skin that moves back easily from the pulp and is cultivated in a cold climate. Muscadina: it is cultivated in the southern states of the United States and bronze is typical for his color fruits. In Spain the pocketed Grape of table Vinalopó enjoys Denomination of Origin. It takes place in the province of Alicante, in the region of the vales of the Vinalopó and adjacent. Three varieties exist for this grape: Ideal or Italian, of bigger bunch; Aledo, more late and of medium bunch, and Rosetti. There are grapes of very thin skin, with a pale tonality of yellow color wax, uniform size and exquisite flavor.

The grapes you happen more valued they are obtained of the varieties without seeds, of low acidity and rich in sugar. In Spain, the grapes of Malaga possess Denomination of Origin. These grapes you spend high quality sound big, sweet, with pips and they come from the Muscatel grape. The currants owe his name to the Greek city homónima where they are cultivated for thousands of years. They are identified by his dark color, his marked aroma, lack pips and they are much smaller than the rest. You spend them sultanesses are grapes you go on from clear color, without seeds and extraordinarily sweet, therefore they are more employees in confectioner's and confectionery.

The varieties of grape destined to the making of wine of table must present relatively high acidity and a content moderated in sugar. The varieties most extended to prepare the white wines are: Young pigeon, Macabeo, Malmsey wine, Muscatel, Chardonnay and white Grape. For the red wine making: Grape dyes, Cabernet Sauvignon, Merlot, Pinot to nongo, Syrah, Cariñena, Tempranillo (acquaintance as Ull of llebre in Catalonia, Cencibel in Castile the Spot and thin Red wine in Castile and Leon), Dyer and Graciano, between others.


The grape is maturing according to the varieties and the areas of cultivation from summer middle up to winter beginning. The compilation of the grape is carried out as soon as the maturation stage is possible, what happens between middle of September and end of November. Therefore, the fresh period grapes can be tasted during the autumn months and winter beginning.


It forms: Beefy fruit that is born packed in long bunches composed by several round or elongated grains.

Size and weight: the bunches that are commercialized fit to a few quality norms that determine the weight and the average size of the fruits; these will have a 1,6 centimeters average diameter and a weight of between 200 and 350 grams.

Color: the skin is greenish, yellowish, reddish or purple, depending on the varieties.

Flavor: it has a juicy pulp and dulzona.


Before buying the grapes, wave the bunch very gently. The grains must remain in his place, and if someone falls down the grape is too mature. The bunches must be massifs and the firm fruits, with smooth skin and of uniform color and size; the black or red varieties must not present any green sign.

Once at home, the grape survives for the long time in the perfect state if it is taken in his just ripeness point and is hung by the tail down, so that the grains separate some of others and do not touch, on hooks placed in stretched wires. They can shut themselves up also in a special role bag sulfurizado or of cellophane and hang them of a nail. In the refrigerator, they survive in good conditions up to fifteen days. So that they have all his flavor and aroma, it is convenient to extract them of the icebox one hour before being emaciated.

Composition for 100 grams of eatable portion (White Grape - Black Grape)
Calories 63 - 67
Carbohydrates (g) 16,1 - 15,5
Fibre (g) 0,9 - 0,4
Potassium (mg) 250 - 320
Magnesium (mg) 10 - 4
Calcium (mg) 17 - 4
Vitamin B6 (mg) 0,1 - 0,1
Provitamina A (mcg) 3 - 3
Acid fólico (mcg) 16 - 26
mcg = micrograms

The composition of the grape changes as it is a question of white or black grapes. In both they emphasize two types of nutrients: the sugar, principally glucose and fructose more abundant in the white grapes and the vitamins (fólico acid and vitamin B6), the last one in a quantity that only turns out to be overcome by the dried fruits and the tropical fruits like the avocado, the banana, the custard apple, the guava and the handle. His wealth in sugar, turns them into one of the most caloric fruits. The grapes cultivated in cold regions usually have less sugar that cultivated in warm and dry areas. Between the minerals, the potassium is the most abundant and it is in major quantity in the black grape; while the magnesium and the calcium are in moderate quantities and are more abundant in the white grape. The use in the organism of the latter mineral is not so much like the one that comes from the milk or other food that are a good source of the above mentioned mineral.

In the grapes diverse substances abound with recognized beneficial properties for the health, such like antocianos, flavonoides and tannins, responsible for the color, aroma and texture typical of these fruits, and on that there depend diverse properties that assume to him to the grapes.

The nourishing and energy differences between the fresh grapes and you spend them they are notable, since the above mentioned constitute a very energy food, and his caloric contribution is approximately four times superior to that of the fresh grape. Rest of nutrients also it concentrates, therefore his content in fibre, vitamins and minerals is significantly a Superior.

The acid fólico intervenes in the production of red and white globules, in the material synthesis genetically and the formation antibodies of the immune system. The vitamin B6 helps to support the normal function of the brain, acts in the formation of red globules and intervenes in the metabolism of the proteins. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.

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