Abstract
Prefermentation factors influencing the quality of muscadine (Vitis rotundifolia) wines were evaluated employing 35 fermentations of 14 pickings from the most promising Florida-grown bronze and black varieties and breeding lines (primarily Noble and Welder, with some comparative fermentations of Regale, Dixie, 80-74, 77-21, Southland and Scuppernong). Treatments involved crushed grapes pressed immediately, maintained on pomace 0-72 hours and various hot press regimes. Data were obtained on must and/or juice yield, Brix, pH, total acid, tannins and color by colorimeter and spectrophotometer and sensory scores on six-month-old wines. Significant correlations were obtained for yield, acidity, tannins and color parameters with time on pomace and hot press severity. Regression equations suggest means of establishing pressing regimes for muscadine grapes based upon analyses of the crush and desired character of the final wine.
- Received October 1979.
- Revision received January 1980.
- Accepted January 1980.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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