Abstract
Bottle-fermented sparkling wines were prepared from the Vitis rotundifolia (muscadine) cultivars Carlos, Magnolia, Scuppernong and Noble. Several blends from these cultivars were also prepared. The resulting wines were evaluated by physical, chemical and sensory methods. Several commercial samples of non-muscadine sparkling wines were included as markers in the evaluations. Results of this study indicate that muscadines produce a distinctly fruity sparkling wine of acceptable commercial quality. Muscadine sparkling wines should be well suited for production by the tank process since longer periods of ripening on the sediment (3, 6, 9, and 12 months) did not result in a significant increase in the sensory scores for these wines.
- Received August 1983.
- Copyright 1984 by the American Society for Enology and Viticulture
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