Introduction to Grapes used for Wine: White & Black Grapes
December 1, 2016
As you're no doubt aware, grapes can generally be split into two types: black or white. White grapes can actually be a variety of light-skinned colors, such as gold, yellow-green, light-orange, but never literally white. Similarly, black grapes are a variety of darker skin colors like light ruby, deep indigo,red or blue tinted, but never literally black.
When it comes to producing wine, after grape crushing, makers must select the best parts for production. Many parts would not be suitable, just as is the case when making juice.
The stem or stalk can be either kept or discarded. When kept, it is used for the goodness provided by its high amount of tannins. When discarded, it is usually destemmed from the grape before crushing.
The stem also has an extension within the grape, called the Brush. This remains within, even when the stalk is destemmed.
The liquid center of the grape is known as Pulp. This grey matter consists of sugar, acids and mostly water.
When it comes to red wine, the red grape's skin is often considered to be the most vital ingredient. It is this that gives red wine its evocative and seductive color. During fermentation, in a process termed maceration, the skins transfer their pigment into the juice. Remember, there is no inherent color in the grape's pulp, so without the skin the final produced wine would be similarly colorless.