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The juice from most purple grapes is actually greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which actually have red flesh and produce red juice.Fermentation of the non-colored grape pulp produces white wine.If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, they would have been any of the several dozen indigenous wild species in China, rather than Vitis vinifera, which was introduced there 6000 years later.



Some varieties are well-known, such as the Chardonnay, Sauvignon, and Riesling.Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide.Different varieties of grapes and strains of yeasts produce different styles of wine.The earliest remains of Apadana Palace in Persepolis dating back to 515 BC include carvings depicting soldiers from Achaemenid Empire subject nations bringing gifts to the Achaemenid king, among them Armenians bringing their famous wine.