Muscadine grapes

Vitis rotundifolia differs so widely botanically from the other species of Vitis that some scientists place it in a separate grouping. This distinctive grouping has become so well known in the southern states that to the grower there are two classes of grapes, muscadine or Scuppernong and the so-called bunch grapes (4). 

The colors of muscadine grape juice and wine were enhanced by copigmentation with formonetin, biochanin A, and prunetin, the major isoflavonoids extracted from red clove leaves, at ratios of 1 2, 1 4, and 1 8. The 1 8 ratio representing the maximum amount of isoflavonoids used due to its limiting solubility yielded the maximum color enhancement when compared to standard solutions of anthocyanins, at 23 and 60°C. ... 

Phenolic (benzoic) acids Ellagic acid Strawberries Muscadine grapes... 

Pastrana-Bonilla E, Akoh CC, Sellappan S and Krewer G. 2003. Phenolic content and antioxidant capacity of muscadine grapes. J Agric Food Chem 51(18) 5497—5503. 

Hudson TS, Hartle DK, Hursting SD, Nunez NP, Wang TT, Young HA, Arany P, Green JE. 2007. Inhibition of prostate cancer growth by muscadine grape skin extract and resveratrol through distinct mechanisms. Cancer Res 67 8396-8405. 

Parish, M. E. and Carroll, D. E. (1985). Indigenous yeasts associated with Muscadine (Vitis rotundifolia) grapes and musts. Am. J. Enol. Vitic. 36,165-169. 

High-performance liquid chromatography equipped with diode array (HPEC-DAD) and electrospray ionization mass spectrometric detection (ESI-MS(n)) has been used to identify anthocyanins in muscadine grapes (Sandhu et ah, 2010). Six different anthocyanin 3,5-diglucosides were identified in muscadine grape skins (Sandhu et al., 2010). 

Sandhu, A.K. Gu, L. 2010. Antioxidant capacity, phenolic content, and profiling of phenolic compounds in the seeds, skin, and pulp of Vitis rotundifolia (Muscadine Grapes) as determined by HPLC-DAD-ESI-MS(n). J. Agric. Food Chem. 58 4681-4692. 

Lee, J.H. Talcott, S.T. 2004. Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in muscadine grapes J. Agric. Food Chem. 52 361-366. 

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. 

Lee, J.H., Johnson, J.V. and Talcott, S.T. (2005) Identification of ellagic acid conjugates and other polyphenolics in Muscadine grapes by HPLC-ESI-MS,/. Agric. Food Chem., 53(15), 6003-6010. 

CE on uncoated silica capillaries of grape proteins was used for varietal differentiation of Muscadine grapes, giving more than 20 well resolved peaks (Mazhar et al., 2002). 

The methanolic fraction is evaporated to dryness, dissolved in a pH 3.5 buffer, and partitioned on a Sephadex LH-20 cartridge in two stages. Ethyl acetate of isolate 2 is evaporated, then the residue is dissolved in the pH 3.5 buffer. Fractions are then characterized by liquid chromatography-electrospray ionization mass spectrometry (LC/ESI-MS) analysis, collision-induced dissociation (CID), and MS/ MS to confirm the compounds identification. The compounds identified in isolate 2 of muscadine grapes (cv. Albemarle) are reported in Table 6.1 with the characteristic fragments originated from MS/MS experiments. 

TABLE 6.1. The LC/ESI-MS Analysis of Isolate 2 in Fig. 6.5 of Albemarle (Muscadine) Grape Extract and Characteristic Fragments Originated from MS/MS Experiments"... 

So far our attempts to isolate a pure chemical component from labrusca or muscadine grapes with a clear foxy odor have been unsucessful. There is however one component trans-2-hexen-l-o1. apparently present in all grape species that has an odor very similar to the foxy odor component of Niagara grapes. Possibly this compound is present in foxy-smelling... 

The muscadine grape vine was discovered in 1584 growing wild near the Scuppernong River located in the Northeast part of North Carolina (J ) The muscadine grape embraces two species, Vitis munsoniana and Vitis rotundifolia. 

Both species of grapes, labrusca and rotundifolia, can be classified as slip skins, that is the skin is not adherent to the flesh (4 ). The mucilagenous pulp and leathery skin of crushed muscadines are difficult to handle in wine making operations and the recovery of clear juice is low. Sugar percentage of cultivated muscadines is too low for wine making without amelioration of the must ( ). 

---