TY - JOUR T1 - Evaluation of Sparkling Wines Produced from Muscadine Cultivars (<em>Vitis rotundifolia</em> Michx.) JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 72 LP - 74 DO - 10.5344/ajev.1984.35.2.72 VL - 35 IS - 2 AU - D. E. Carroll Y1 - 1984/01/01 UR - http://www.ajevonline.org/content/35/2/72.abstract N2 - 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. ER -