Grape American

Chemistry of Winemaking from Native American Grape Varieties... 

Native American grapes (5) contain less sugar than Vitis vinifera varieties. A publication on California wine grapes (6) revealed that the average Balling of must from the recommended wine varieties for California ranged from 20° to 25° with a few exceptions above and below these limits. 

Winkler (31) reported that vinifera grapes contain only small amounts of pectin in relation to American grapes such as Concord which are rich in pectin. Willaman and Kertesz (35) reported pectin content of Concord to be 0.60%. The range of average pectin values for vinifera grapes summarized from the literature by Amerine and Joslyn (36) was 0.05-0.26%. 

Munson, T. V., Foundations of American Grape Culture, Orange Judd,... 

There are 4 main types of grapes grown in North America European, or wine grapes (Vitis vinifera) American (V. labrusca), such as Concord hybrids between European and American and muscadine (V. mtundifolia). European grapes generally are most susceptible to diseases. American grapes are the most cold-hardy. Their hardiness (Zones 4-10) depends on the species and cultivar. 

Pierce s disease, a bacterial disease common in the South, is spread by leafhoppers. Infected vines typically show scorched, dried leaves in midsummer, wilted dried fruit, and eventual death of the vine. There is no cure for this disease. Dig up infected plants and replant with disease-free stock. Muscadine grapes are resistant to Pierce s disease, as are the American grape cultivars Champanel , Herbemont , and Lenoir . 

Of specific intense research interest for their exceptional anthocya-nin and resveratrol contents are native American grape species with the thickest, darkest skins—the two most famous being Concord and muscadine. Both varieties yield exceptional contents of skin anthocyanins and resveratrol. 

Table VII.—American Grape Varieties Lake Shore District of Ohio...

Husmann, George, and others. American Grape Growing and Wine Making. New York, 1919. 

Nelson, R. R. Chemical and Sensory Analysis of Wines of Native American Grapes. Tliesis, Cornell University, 1977. 

Bergman, H. F., and Magoon, C. A. 1945. Tartrate content of Maryland-grown American grape varieties. Proc. Am, Soc. Hort. Sci. 46, 253-254. 

The compounds responsible for the typical aromas of different grape varieties has not been clarified in each case. Esters contribute to the fruity notes. The flowery-fruity aroma note of American grapes (Vitis labrusca) is based on 2-aminobenzoic acid methylester (methyl anthranilate), which is not found in European varieties, 2-Isobutyl-3-methoxypyrazine is responsible for the green paprika-hke aroma note of Cabernet Sauvignon grapes. 

Cattell, H., Miller, L.S., 1980. The Wines of the East - Native American Grapes. Eastern Wine Publications L H Photojournalism, Lancaster, PA. 

Until the middle of the 1900s, Brazilian viticulture was restricted to the cultivation of American grapes under temperate and subtropical climates in the South and Southeast. After the spread of Isabella from 1830 to 1840, other American cultivars became popular, such as Herbemont, Concord, Ives, Seibel 2, White Niagara, Rose Niagara and Jacquez. In the 1970s, the Brazilian white wine market was supported by Seyve Villard 5276 and Couderc 13, while the red wines were mainly made from Ives (synonym Bordo) and Concord (Camargo et al., 2012c). 

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