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Am. J. Enol. Vitic. 33:3:168-172 (1982)
Copyright © 1982 by the American Society for Enology and Viticulture.
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Chemical and Physical Changes during Maturation of Muscadine Grapes (Vitis Rotundifolia)

D. E. Carroll 1 and J. E. Marcy 2

1 Department of Food Science, North Carolina State University, Raleigh, North Carolina 27650
2 North Carolina State University now with the Institute of Food and Agricultural Science, Agricultural Research Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850.

Chemical and physical changes occurring in the berries of two cultivars (Carlos and Noble) of muscadine grapes (Vitis rotundifolia) were followed during the growing season. The same chemical and physical determinations were made on the berries of four additional muscadine cultivars samples only at their normal harvest date. The following chemical or physical characteristics were significantly correlated with berry maturation in both cultivars: berry weight, seed weight, percent moisture, °Brix, titratable acidity, °Brix-acid ratio, pH, fructose, glucose, sucrose, tartaric acid and malic acid. Best fit regression equations were calculated and used to describe the relationship of a given chemical or physical characteristic with berry maturation.

Submitted on August 28, 1981
Revised on February 17, 1982
Accepted on February 22, 1982






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Copyright © 1982 by the American Society for Enology and Viticulture.