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Grape production and wine making originated in Asia (Armenia, Azerbaijan, and Iran). In those regions, small-berry varieties were available and were produced 4000-5000 years before Christ. Nowadays, grapes are produced on about 8 million ha, with 70% being processed in Europe.

The fruit of the grape contains important and valuable nutrients. Its vitamin -- B1, B2, B6 and folic acid contents are remarkable. As far as minerals are concerned, the level of potassium, calcium, magnesium, and microelements is substantial. Both the fruit flesh and the skin of red grapes contain high amounts of flavonoids, such as anthocyanides, flavonols, and tannins, responsible for the red color of the berries. In contrast to world grapes consumption trend, only a small proportion of the grape is processed. There are two main groups of grape varieties: white and red.

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