3.2.Le raisin, qu’est-ce que c’est ? Cépages et grappe

Le raisin, qu’est-ce que c’est ?

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Septembre 2025

Le raisin, qu’est-ce que c’est ?

Vitis vinifera is the most commonly used grapevine species for wine production. Native to Eurasia, it is widely cultivated around the world for wine grapes. It includes many grape varieties, also known as grape cultivars, with the most widely planted being Cabernet Sauvignon, Merlot, Chardonnay, and Pinot Noir.

Source : Wikipedia

Source : Wikipedia

La GRAPPE de raisin

The grape berry is the foundation of everything, as it makes wine production possible. It grows in clusters and is attached to vine shoots. Together, we will explore its characteristics. Click on the components to learn more and deepen your understanding of this essential element in winemaking.

ANATOMIE D'UNE BAIE

The grape berry, a small marvel of nature, is the foundation of wine. But how much do we really know about its complex structure? Let’s explore it together by going through the different elements in the image presented here. Click on each part to learn more.

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Vitiquiz

Knowing grapes and their components

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Le raisin, qu’est-ce que c’est ?

Anatomie d'une baie

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Septembre 2025

The cane

• The cane is a woody shoot of the vine that bears grape clusters. It plays a key role by storing the nutrients needed for future growth. During winter, the vine draws on these reserves to restart growth in the spring.
• Each year, canes are pruned after harvest to encourage new shoots, maintain vine health, and control grape quality. Their vigor varies depending on the terroir, grape variety, and growing conditions, thus influencing the character of the wine.

The brush scar

• This ring forms where the grape detaches from the stem during harvest.
• It serves as an indicator of ripening conditions.

The pulp

• It is the main component of the fruit.
• It is primarily composed of water and sugars essential for fermentation.
• It contains tartaric acid and malic acid, which are crucial for taste balance, bringing freshness and acidity to the wine.
• The pulp is also rich in aroma precursors.

The seeds

• They contain tannins and oils.
• They contribute to the wine's tannic structure.
• They contain phenolic compounds that add complexity to the wine.
• If a less tannic final wine is desired, they should be kept out of the must.

The stem

• The stem is the central structure of the grape bunch, representing about 4 to 6% of its weight.
• Mainly composed of water, it also contains fibers, minerals, and tannins, which can influence the wine's taste through their astringency during vinification.

The brush

• The brush is the former attachment point of the flower.
• Its size varies and influences how the fruit breathes.
• It marks the origin point of each grape berry.

The pedicel

• The pedicel is the stem connecting the grape berry to the cluster, essential for transporting nutrients from the vine.
• During growth, it supplies water, sugars, acids, minerals, and vitamins.

The peduncle

• The peduncle is the thin stem that connects each grape berry to the cluster. It transports water and nutrients essential for the growth of the berries.
• Its condition (green or dry) can indicate the ripeness level of the grapes and reflect the overall health of the vine.

The skin

• It is the outer layer of the grape.
• It determines the color of the wine.
• It is rich in tannins and pigments called anthocyanins in red grapes and flavones in white grapes.
• The skin contains tannins, which are phenolic compounds that add structure and complexity to the wine.

• Contact between the skin and the must (maceration) is essential to extract these compounds in a controlled manner.

• The skin is coated with bloom, a waxy layer that protects the natural yeasts.

The central bundles

• They are the equivalent of main veins in an organism.
• They are responsible for transporting nutrients and water within the grape.