RT Journal Article
SR Electronic
T1 Chemical and Physical Changes during Maturation of Muscadine Grapes (<em>Vitis Rotundifolia</em>)
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 168
OP 172
VO 33
IS 3
A1 Carroll, D. E.
A1 Marcy, J. E.
YR 1982
UL http://www.ajevonline.org/content/33/3/168.abstract
AB 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.