The Wild grapes is the wild form and direct parent of the cultivated grape (Vitis vinifera subsp. vinifera). It is native to a vast region from Western and Central Europe to the Caucasus and the Mediterranean. Its domestication began in the Caucasus and the Fértil Growing about 6000-8000 years ago.
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Distribution and Biomas: It grows naturally in coastal and riverside forests (gallery), hedges and forest lines in temperate climates. It prefers wet and well drained soils and needs to climb the trees to access the light. It is currently at risk of extinction in many areas of its original distribution area.
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Major Producers: It's not produced. Its importance is critical as a genetic reservoir for the improvement of the varieties of cultivated grapes, as it has genes of resistance to diseases and abiotic stress. Conservation efforts focus on countries in their natural distribution area.
Fast source: Royal Botanic Gardens Kew
Species & Culture
Use: Food (grapes).
Evidence: The presence of grapes (along with dates, figs, wild olives and palm trees) in the plant remains of neandertal homes in the Near East such as Kebara, Amud and Gibraltar, indicates that it was part of their diet.
Fast source: Nature
Name in old languages
Sumerium: gišgeštin (vid/uva)
Acadio: karānu (vino), kīma karānim (“como vino”), inbu ša karāni (uva)
La vid (Vitis vinifera subsp. sylvestris) fue domesticada en Transcaucasia y Anatolia oriental, regiones periféricas de Mesopotamia, hace más de 8 000 años. En la llanura mesopotámica propiamente dicha, el cultivo de la vid fue limitado por el clima; el vino era principalmente un bien importado desde las zonas montañosas del norte y del este.
Vino como artículo de lujo y ritual: En las ciudades-estado sumerias y acadias del III milenio a. C., el vino era una mercancía de élite, consumida principalmente por la realeza, la aristocracia y el clero. Las tablillas cuneiformes de Ebla (Siria, ca. 2300 a. C.) y de Mari (ca. 2000 a. C.) documentan un abundante comercio de vino destinado a la corte real y los templos. El Heródoto señala que en su época (siglo V a. C.) el vino llegaba a Babilonia por el Éufrates en barcazas circulares procedentes de Armenia.
Vino en la Epopeya de Gilgamesh: The Tabernera Siduri, guardiana del “mar de las muertes”, vive en el extremo del mundo custodiando los viñedos divinos. El vino aparece en el poema como producto de civilización y conexión con los dioses.
Uso medicinal: Los primeros usos medicinales registrados del vino datan del período sumerio; el “Farmacopeo Sumerio” (tablilla de Nippur, ca. 2100 a. C.) —el texto farmacológico más antiguo conocido— menciona el vino como excipiente para preparados medicinales, junto con la cerveza de cebada.
Vinicultura en el norte mesopotámico: En la Mesopotamia septentrional (Asiria), las condiciones climáticas permitían el cultivo de viñedos. Textos neoasirios de los siglos IX-VII a. C. mencionan jardines reales con viñas en torno a las ciudades de Nínive, Assur y Kalhú. Los reyes asirios enviaban expediciones a las regiones productoras para obtener vino de calidad para los rituales del palacio.
Arte y simbolismo: La vid y el racimo de uvas aparecen en cilindros-sello, relieves y orfebrería mesopotámica como símbolos de abundancia, fertilidad y vitalidad. El vino era ofrenda a los dioses en las ceremonias templarias y componente de los banquetes funerarios de la élite.
Quick links:
Aladabj, Universidad de Bagdad (2021). “Fruits and their uses in Mesopotamia light of published Cuneiform texts.”
Berkowitz, M. (1996). “World’s Earliest Wine.” Archaeology 49(5): 26.
García, J. A. Z. (2011). “Primeras referencias escritas a la viticultura en el Próximo Oriente.” Ponencia Almendralejo. Vine to Wine Circle.
Joannès, F. (1989). “La culture du palmier dattier et de la vigne en Babylonie.” In Reflets des Deux Fleuves. Leuven.
Johnson, H. (1989). Vintage: The Story of Wine. Simon & Schuster. (Referenced in Académie du Vin Library).
McGovern, P. E. (2003). Ancient Wine: The Search for the Origins of Viniculture. Princeton University Press.
“Land Between Rivers: Wine and Trade in Ancient Mesopotamia.”
There are no specific references on extraction processes for essential or absolute oils intended for perfumery.
The aromatic molecule of the grape in perfumery
The main molecule used to recreate the grape aroma in perfumery is the Methyl antranylate (methyl anthranylate), also known as MA or methyl 2-aminobenzoate.
Chemical characteristics
Methyl antranylate has the following properties:
- Chemical formula: C-H-NO-NO
- CAS number: 134-20-3
- Appearance: Colourless to pale yellow liquid
- Merger point: 24 ° C
- boiling point: 256 ° C
- Fluorescence: Blue-violet under UV light
Olfactory profile
This molecule has a characteristic aroma of Concord grape with the following facets:
- High concentration: Fruity and sweet aroma intense to grapes
- 25 ppm: Sweet, fruity, similar to Concord grape with musk and berries nuances
- Secondary notes: Azahar, neroli, medicinal and naphthalene
Use in Perfume
Main applications
Methyl antranylate is used in perfumery for:
- Flower compositions: Neroli, jasmine and tuberous power
- Fruit acordes: Base for the recreation of artificial grape aromas
- Eastern Floors: When mixed with inles or musks
- Schiff foundation building: Especially aurantiol (combined with hydroxytronelal)
Typical Concentrations
- Perfume: 5-100 ppm depending on formulation
- Saborators: Variable dose by end product
Origin and Synthesis | Natural occurrence
Methyl antranylate is naturally found in:
- Grape Concord (Vitis labrusca): Main source of the "foxy" aroma
- Essential oils: Bergamota, jasmine, mandarin, orange, ylang-ylang
- Other fruit: Strawberries and apples
Synthetic production
It is produced commercially by:
- Antranylic acid sterification with methanol
- Petrochemical processes traditional
- Microbial fermentation (sustainable development alternative)
Fast sources: Scenspiracy
IFRA
- Classification: Non-dangerous under IFRA / FEMA standard limits
- Precautions: P280 (wear gloves), P261 (avoid inhaling vapors in large-scale applications)
European legislation
- EC number: 205-132-4
- Approved applications: Cosmetics, perfumes, food products
Important note: Unlike wine grapes (Vitis vinifera), which contain more than 200 different aromatic compounds, the perfumery industry mainly uses this synthetic molecule to consistently recreate the recognizable aroma of "artificial grapes" that we associate with sweets, soft drinks and commercial products.
Space under construction by collaborators.
The section Technical information and has a general arguative character. It is presented for information purposes to promote responsible knowledge. Because of the risks associated with the incorrect use of botanical extracts, aromatic molecules and the increase in unregulated practices in the production of aromatic products, Myrodia Khartes has chosen not to disclose complete extraction methodologies or specific concentrations that may compromise public safety. Health, ethics and scientific integrity guide our decision to limit the exposure of certain technical data.
- European Commission. (2009). Regulation (EC) No 1223 / 2009 on Cosmetic Products. Official Journal of the European Union, L 342, 59-209.
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IFRA (International Fragrance Association). (2023). IFRA Standards Library: 52nd Amendment.
- The Good Scens Company. (2025). Fragrance Raw Materials Database
