葡萄的生长从种子萌发开始。每粒葡萄种子都包含胚芽、胚乳和种皮三个主要部分。胚芽是未来植株的雏形，胚乳提供必需的营养，种皮则起到保护作用。在适宜的温度、湿度和土壤条件下，种子开始萌发，首先长出根系，然后是嫩芽，最后长出第一对叶子。
经过几个月的生长，葡萄幼苗逐渐发育成熟。根系变得发达，茎干越来越粗壮，叶片数量不断增加。当植株足够成熟时，开始形成花芽。春季来临时，花朵绽放，散发出淡淡的香味，吸引蜜蜂前来采蜜和授粉。
蜜蜂的授粉工作完成后，花朵开始凋谢，子房逐渐发育成小果实。起初，葡萄果实很小，呈绿色。随着时间推移，果实不断增大，颜色也开始发生变化。不同品种的葡萄在成熟时会呈现不同的颜色，有的变成深紫色，有的保持绿色。
经过数月的精心照料，葡萄终于成熟了。成熟的葡萄饱满圆润，糖分含量达到最高。果农选择在晴朗的天气进行采摘，确保葡萄的品质。采摘时需要轻拿轻放，避免损伤果实。新鲜采摘的葡萄被小心地放入篮子中，准备进行下一步的处理。
采摘下来的新鲜葡萄需要进行晾晒处理才能制成葡萄干。果农将葡萄均匀摊开在晾晒架上，选择阳光充足、通风良好的地方进行自然晾晒。在强烈的阳光照射下，葡萄逐渐失去水分，体积缩小，颜色变深。经过7到10天的晾晒，新鲜的葡萄就变成了香甜的葡萄干，水分大大减少，糖分得到浓缩，营养价值很高。
After germination, the grape seedling begins its multi-year journey to become a mature vine. During the first year, the plant focuses on establishing a strong root system. In the second year, the trunk grows thicker and stronger. By the third year, main branches begin to form, and farmers install support structures to train the vine's growth. After three to four years, the vine develops into a mature plant with an extensive root system, a sturdy trunk, well-formed branches, and a full canopy of leaves, ready to produce fruit.
When grape vines reach maturity, they produce clusters of small flowers called inflorescences. Each tiny flower contains both male stamens and female pistils. Although individual flowers are small, they appear in large clusters. Bees are attracted to the flowers to collect nectar and inadvertently pick up pollen on their bodies. As bees move from flower to flower, they transfer pollen, enabling fertilization. This pollination process is crucial for fruit development, as fertilized flowers will develop into grape berries.
After successful pollination, the fertilized flowers begin their transformation into grape berries. The development process occurs in distinct stages. Initially, tiny green berries form from the flower ovaries. During the growth stage, the berries rapidly increase in size through cell division and expansion. As they mature, the berries undergo veraison, a crucial phase where they change color and begin accumulating sugars while reducing acidity. Throughout this process, photosynthesis in the leaves produces the sugars that are transported to the developing fruits. The final stage produces fully ripe grapes with optimal sugar content, balanced acidity, and developed flavor compounds.
The final transformation from fresh grapes to raisins occurs through a carefully controlled drying process. Fresh grapes are spread evenly on drying racks and exposed to direct sunlight in well-ventilated areas. Over the course of seven to ten days, the intense sun gradually removes moisture from the grapes. During the first few days, the grapes begin to lose their plump appearance. By the middle of the process, significant shrinkage occurs as more water evaporates. The grapes are turned regularly to ensure even drying. By the final days, the grapes have transformed into wrinkled, dark raisins with concentrated sugars and intense flavor. This natural dehydration process removes about eighty-five percent of the original moisture, creating a product with extended shelf life and enhanced sweetness.