A grape is the fruit of a vine in the family Vitaceae. It is commonly used for making grape juice, jelly, wine and raisins, or can be eaten raw. Grapes constitute approximately 50% of all fruit grown in the world.
Vitis labrusca, the North American table and grape juice grapes, sometimes used for wine
Vitis riparia, a wild grape of North America, sometimes used for winemaking
Vitis rotundifolia, the muscadines, used for jelly and sometimes wine
Vitis aestivalis, the variety Norton is used for winemaking
Vitis lincecumii (also called Vitis aestivalis var. lincecumii), Vitis berlandieri (also called Vitis cinerea var. helleri), Vitis cinerea, Vitis rupestris are used for making hybrid wine grapes and for pest-resistant rootstocks.
Hybrids also exist, primarily crosses of V. vinifera with one or more varieties of V. labrusca, V. riparia or V. aestivalis. Hybrids tend to be less susceptible to frost and disease (notably phylloxera), but their wine has little of the characteristic "foxy" odor of labrusca.
Currently, a large fraction of the grape crop goes to producing grape juice to be used as a sweetener for fruits canned 'with no added sugar' and '100% natural'.
A bunch of grapes
Autumn Royal grapes
Red and green grapes
Flame seedless grapes
Foliage of the Concord grape plant
Wild grapes are often considered a nuisance weed as they cover other plants and form thick entangling vines.
Foliage of the New England wild grape
Integrated Taxonomic Information System entry for Grape famiily (http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28600)
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Grape Radio "The Worlds Top Wine Podcast and Wine Blog" is powered by WordPress 2.1.2 and K2 Beta One r60 by Michael and Chris using the Reel Reviews style.
Grapes are adapted to a wide variety of soil conditions, from high pH and slightly saline, to acidic and clayey.
Viniferagrapes have low chilling requirements, 100-500 hr, and tend to break bud early and are frost prone in many regions.
The grapephylloxera (Dactylosphaera vitifolii, Homoptera), also called the grape root louse (actually an aphid), was introduced to Europe from eastern North America in the 1860s, where it caused the most significant pest-related disaster in all of fruit culture.
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