Ana M. Fortes, Maria S.

Pais,
Chapter 12 - Grape (Vitis species),
Editor(s): Monique S.J. Simmonds, Victor R. Preedy,
Nutritional Composition of Fruit Cultivars,
Academic Press,
2016,
Pages 257-286,
ISBN 9780124081178,
https://doi.org/10.1016/B978-0-12-408117-8.00012-X.
(https://www.sciencedirect.com/science/article/pii/B978012408117800012X)
Abstract: Grapes (Vitis species) are economically the most important fruit crop
worldwide. These fruits are used as table grapes, raisins, and juices and for wine
production. In addition, the consumption of table grapes and wine has numerous
nutritional and health benefits for humans because of antioxidant polyphenols such
as resveratrol. Vitis germplasm is variable and constitutes a valuable resource for
obtaining desired traits, such as increased tolerance to pathogens and climate
change through breeding programs. It is advisable to explore such a resource
instead of relying on the worldwide trend of only cultivating varieties that can be
easily marketed. In this chapter, we provide an extensive overview of the
nutritional characteristics of both traditional and modern grape cultivars of Vitis
vinifera and hybrids. Studies comparing the composition of the cultivars and
related wines with regard to sugars, organic acids, phenolics, nitrogenous and
aroma compounds, and sensory characteristics are addressed.
Keywords: Amino acids; Aroma compounds; Fatty acids; Grape; Organic acids; Phenolic
compounds; Sugars; Vitis vinifera; Wine