About the Muscadine
Muscadines (Vitis rotundifolia) are a grapevine species native to the present-day southeastern United States that has been extensively cultivated since the 16th century. They are well adapted to their native warm and humid climate and they thrive on summer heat. They are also resistant to pests and diseases, including Pierce's disease, which can destroy other grape species, such as the more commonly known European varieties. Muscadines are also resistant to Phylloxera, an insect that can kill the roots of grapevines.
There are over 300 muscadine cultivars growing in the southern states. These include bronze, purple, black and red varieties and consist of common, wild-growing and patented grapes. The grapes themselves are characterized by their thick skins, seeds, and an unusual soft, musky-flavored pulp. Mainly known as a distinctively Southern delicacy, the muscadine grape (also called a “scuppernong”, “bullis”, “bullet grape”, or “fox grape”) is unique to the Southeastern United States and is not marketed widely in other parts of the country. People unfamiliar with the flavor of the muscadine may find it to be an “acquired taste”, but to Southerners (and those who have developed a love of our native grape) there is no substitute for our regional favorite!
Muscadines and Winemaking
Muscadines have been used for making commercial fine wines and port wines dating back to the 16th Century in and around St. Augustine, Florida. Today, vineyards throughout the Southeast produce muscadine wines of various qualities. As muscadine grapes are notable for their highly pigmented, thick skins in which the content of polyphenols is known to be high, research interest in describing these phytochemicals is significant.
Two of the muscadine varieties grown at Fox Hollow are ideal for winemaking. Carlos, a medium-size bronze grape produces a beautiful white wine while Noble, a small purplish-black variety is used in making a full-bodied red.
Susan has taken viticulture and oenology classes through the University of California-Davis and took up home winemaking as a hobby a few years ago. She is happy to “talk wine” and share tips with other home winemakers.
Muscadines’ Health Benefits
Resveratrol is produced by many plants, apparently due to its antifungal properties. It is found in widely varying amounts in grapes (primarily the skins). Ordinary non-muscadine red wine contains between 0.2 and 5.8 mg/L, depending on the grape variety, while white wine has much less - the reason being that red wine is fermented with the skins, allowing the wine to absorb the resveratrol, whereas white wine is fermented after the skin has been removed. Wines produced from muscadine grapes, both red and white, may contain more than 40 mg/L.
In grapes, resveratrol is found primarily in the skin and seeds. This is particularly true for muscadine grapes, whose skin and seeds have been reported to have about one hundred times the concentration as the pulp. The amount found in grape skins also varies with the grape cultivar, its geographic origin, and exposure to fungal infection. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.
A Mississippi State University nutritionist reported that a purée of muscadine skins and pulp is an excellent source also of dietary fiber, essential minerals and carbohydrates and is low in fat. A powder made of muscadine purée contains more dietary fiber than oat or rice bran.