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This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species, including those unimportant to agriculture, see Vitis.
The grapes that find their way to shelves in the produce section of the grocery store or to farmers markets have been cultivated for the most elemental form of grape consumption, to be picked ...
Grapes are eaten raw, dried (as raisins, currants and sultanas), or cooked. Also, depending on grape cultivar, grapes are used in winemaking. Grapes can be processed into a multitude of products such as jams, juices, vinegars and oils. Commercially cultivated grapes are classified as either table or wine grapes.
It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. The study and cultivation of grapevines is called viticulture . Most cultivated Vitis varieties are wind-pollinated with hermaphroditic flowers containing both male and female reproductive structures, while wild ...
Grapes can be eaten fresh or dried to produce raisins, sultanas, and currants. Grape leaves are used in the cuisine of many cultures. The fresh grapes can also be processed into juice that is fermented to make wine and vinegar. Cultivars of Vitis vinifera form the basis of the majority of wines produced around the world.
Ǧ (miniscule: ǧ ), called "G with caron", is a letter used in several Latin orthographies. [ 1 ] In the Romany and Skolt Sami languages, it represents the palatalized g [ɟ͡ʝ] .
This list includes those recognised minerals beginning with the letter G. The International Mineralogical Association is the international group that recognises new minerals and new mineral names; however, minerals discovered before 1959 did not go through the official naming procedure, although some minerals published previously have been ...
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
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