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Research Note

Sensory Characteristics, Composition, and Nutraceutical Content of Juice from Vitis rotundifolia (Muscadine) Cultivars

Renee T. Threlfall, Justin R. Morris, Jean F. Meullenet, R. Keith Striegler
Am J Enol Vitic. June 2007 58: 268-273; published ahead of print June 01, 2007 ; DOI: 10.5344/ajev.2007.58.2.268
Renee T. Threlfall
1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.
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  • For correspondence: rthrelf@uark.edu
Justin R. Morris
1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.
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Jean F. Meullenet
1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.
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R. Keith Striegler
1Postdoctoral associate, 2Distinguished professor, Enology and Viticulture Research Program, and 3Associate professor, Sensory Science and Rheology Program, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, AR 72704; and 4Director, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO 65211.
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Abstract

Eight Vitis rotundifolia (muscadine) cultivars, including five black cultivars (Black Beauty, Ison, Nesbitt, Southern Home, and Supreme) and three bronze cultivars (Carlos, Granny Val, and Summit), yielded 58 to 74 kg/vine. Juice yields were 473 to 551 L/t with soluble solids (12.6 to 14.6%), pH (3.09 to 3.42), total phenolics (179 to 373 mg/L), and total anthocyanins (2.0 to 104 mg/L). Consumers and a trained descriptive panel evaluated the juices plus two commercial juices. Consumers rated Black Beauty, Granny Val, Ison, Southern Home, and Summit juices highest for overall liking. The descriptive panel created a sensory lexicon with major attributes identified as sweet, sour, cooked muscadine, cooked grape, and astringent. Correlation between consumer and descriptive data indicated overall liking correlated positively to sweetness and caramelized and correlated negatively to sour and green unripe. Consumers showed a preference for juice sweetness with soluble solids ≈ 14% and soluble solids/acid ratios of 26 to 31. The muscadine cultivars produced quality juices with potential nutraceutical impact to expand marketing of muscadine products.

  • Vitis rotundifolia grapes
  • juice
  • nutraceutical
  • sensory
  • yield
  • Received July 2006.
  • Revision received October 2006.
  • Copyright © 2007 by the American Society for Enology and Viticulture
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Sensory Characteristics, Composition, and Nutraceutical Content of Juice from Vitis rotundifolia (Muscadine) Cultivars
Renee T. Threlfall, Justin R. Morris, Jean F. Meullenet, R. Keith Striegler
Am J Enol Vitic.  June 2007  58: 268-273;  published ahead of print June 01, 2007 ; DOI: 10.5344/ajev.2007.58.2.268

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Sensory Characteristics, Composition, and Nutraceutical Content of Juice from Vitis rotundifolia (Muscadine) Cultivars
Renee T. Threlfall, Justin R. Morris, Jean F. Meullenet, R. Keith Striegler
Am J Enol Vitic.  June 2007  58: 268-273;  published ahead of print June 01, 2007 ; DOI: 10.5344/ajev.2007.58.2.268
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