The grape is the fruit from which we make wine, but the truth is that there can be a lack of knowledge of the parts into which it is divided and its contribution to the winemaking process. That is why we thought it would be a good idea to review in this post the elements that make up the fruit from which we make our precious wines.
The skin
This is the skin of the grape and its influence on the color and aroma of the wine is vital, since it provides the pigments that will give the wine its color. The skin contains anthocyanins, which are responsible for a large part of the beneficial effects of moderate wine consumption on health, and the famous tannins, which give the wine astringent tones, as well as complexity in its flavor. On the outer surface of the skin is located the pruina, a waxy coating that accumulates the yeasts from the environment that make possible the fermentation of the must.
Pulp
It is the interior of the grape, the part that covers the skin. It is composed mainly of water and contains the must that is pressed in the winemaking process. In this must we already find sugars, vitamins and certain acids, which are the elements that define the flavor of the wine. The sugars present are mainly glucose and fructose. Glucose allows alcoholic fermentation, while fructose, although it also ferments, provides wines with flavor and sweetness. Among the acids present, three types can be distinguished: tartaric, malic and citric, which help to preserve them naturally.
Nuggets
These are the seeds of the grapes and between two and four can be found inside the grape skins. In a way they mark the beginning of the harvest, since if the grapes are harvested before the seeds are ripe, the wine will be somewhat bitter.
The scratch
This is the name given to the twigs that make up the bunches of grapes. Their function in the crop is basic, since they are responsible for carrying nutrients from the plant to the grapes. In certain preparations they can be used partially, although in our climate they tend to contribute herbaceous and bitter flavors.
The pedicel
This is the part that joins and communicates the grape berry with the stalk. It is responsible for carrying nutrients from the stem to the interior of the grapes. Its use in fermentation increases the presence of bitter tannins in the wine.
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