Cultivation

Fresh table grape consumption

Vitis L.

A category of grapes focused on high aesthetic and organoleptic berry properties, intended for direct consumption rather than processing.

In the reference 189 varieties crop Grapevine, where this is mentioned in the description.

For table grape varieties, the key factors are the appearance of the bunch, the firmness and consistency of the pulp, and the condition of the skin and seeds. Unlike wine varieties, where the chemical composition of the juice for fermentation is more important, table forms possess a fleshy pulp, thin skin, and a lower sugar content, ranging from 13–17%.

In the breeding and variety testing of table grapes, priority is given to transportability and marketability indicators, which ensure the preservation of bunches during shipping. The organoleptic evaluation includes a complex of physical sensations, such as the ease of seed separation and berry texture, which distinguishes this group from varieties used in winemaking.

General information about the subject — on the page Fresh market use.

Sources8

Varieties of Grapevine mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.