The grapes Physical Composition ‘The fruit of the grape is a berry. Berries are attached to the stem. Many berries make the cluster or bunch of grapes. The essential parts of the berry include the skin, pulp, and seeds, ‘The skin consists of a layer covering the berry, The main components in the skin are: coloring matter (red and yellow pigments), tannins, aromatic substances, and potassium and other minerals, Below the skin layer we find the pulp. Cells in the pulp contain Juice. When the berry is gently crushed, the fragile cells in the pulp are broken and the juice'ls released. This juice is commonly referred to as the free run. The seeds are localized in the center of the pulp. The berry cantains from tio to four seeds. They are rich in tannin whieh is extracted during fermentation (in ted wines). Principal constituents of grapes Grape juice supplies all the components necessary to give wine It quality and style. The winemaker can influence the final balance of a good wine, but he cannot add quality if itis not there in the first place. sugars ‘The most abundant constituent of grape juice is sugars, which are present mainly as glucose and fructose, which are natural sugars of many fruits. Unripe grapes contain low levels of sugars and a high concentration of acids: sunshine and warmth are required for the production of sugars by the process of photosynthesis. Through the growing season, sugars are manufactured in the leaves of the vine and are transported to the grapes. The grapes act as storehouses. Acids The second principal component of all fruit is the acids. Grapes contain natural acids, which impart freshness and are an essential component of the taste of all wines. The acids are produced in the grape. The two main acids that the grape produces are tartaric and malic, Tartaric acid Is found in most finished wines and is unique to grapes. Malic acid plays an active role in the life processes of the grape. Mineralsalts Grape juice is rich in many different minerals, picked up by the roots. The most abundant is potassium, which is associated with the production of sugars. The next most abundant mineral is calcium. Other minerals include magnesium, iron and copper. ‘The total mineral content of the juice plays an important role in conjunction with the acids, with which the minerals form salts, controlling the acid taste of the finished wine In the mouth, Polyphenols They are important components held in the cells of the skin. They are powerful antioxidants, This is one of the reasons that red wines In general have longer life than white wines, because they contain higher levels of polyphenols. Tanning In grapes, they are found in the skin, stems and pips. A tanning is an organic substance of astringent flavor that gives structure to the wine. Anthocyanins They are responsible for the color of red wine, and are found in the softer cells of the skin of the grape, They are extracted in the maceration process. Flavor components This is a group of components that confers the individual flavor of each variety and each style, These compounds are contained in cells in the inner surface of the skin, These substances include complex esters and higher alcohols, aldehydes, terpenols and hydrocarbons.