The grapevine, viticulture, and winemaking: A brief introduction

Abstract

Grapevine is one of the longest-domesticated species with evidence of winemaking found in Anatolia dating from ca. 6000 BCE. Its spread throughout the Near East and Europe relied upon: (1) cultivar and later clonal selection and (2) vegetative propagation. Both of these processes encouraged the spread of viruses and increased the potential for infections that might result in yield reductions, compromised fruit composition, and reduced wine quality. This chapter describes how Vitis vinifera became a widespread crop species throughout the Near East and Europe during Neolithic, Bronze Age, Iron Ages, and thereafter and the implications that were brought by vegetative propagation of existing cultivars, new cultivars, and new clones in terms of vine vigor, yield, berry composition, and wine quality.