Talk:Muscadine

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Contents 1 Pronunciation 2 Usage 3 External Links 4 Resveratrol Content of Muscadine Wines 5 amount of Resveratrol 6 Raisins 7 Sucking out the pulp 8 Product sources

[edit] Pronunciation

Though I don't hear it often, I always hear the word mispronounced muskidime. PrometheusX303 02:43, 3 January 2006 (UTC)

That's extremely common here in the central and western part of North Carolina. Also common to hear 'scuppi-dine/-dime' or 'scuffey-dine/-dime' used for Scuppernong MalkavianX 18:03, 19 October 2006 (UTC)

[edit] Usage

very few wineries use this grape, i think it's useful information to include links to wineries that use it in wine production

Actually several wineries in the southeast U.S. use this grape, particularly in Florida. Amatulic 18:30, 25 August 2006 (UTC)

[edit] External Links

I re-added the external links to the vineyards that Pollinator deleted. They contain relavant information regarding muscadine wine and are not intended to be spam. Havardj 13:04, 19 July 2006 (UTC)

It might be better instead to summarize the information in those links (if it's relevant information about the wine then the information itself shouldn't be copyrighted, and if the facts are fairly well known among the winemaking community, then they don't need citations). Pollinator has a point about not linking to commercial sites, however in this case I do think he overstepped his authority as an administrator. -Amatulic 17:14, 27 August 2006 (UTC)

[edit] Resveratrol Content of Muscadine Wines

I've added the two references that are used on the resveratrol page regarding the content of this substance in muscadine and red wines. So I have removed that fact label. Unfortunately, the online abstract doesn't say how much more resveratrol is found in muscadine wines, it just says that the amount "compares favorably" to other wines. Please, somebody who has the required access check this.

Furthermore, I've added a new fact label to the statement indicating that both red and wine muscadine wines have similarly high resveratrol content. From the abstract of the first study, I couldn't verify this either. It speaks about bronze and dark-skinned berries, but it doesn't mention different types of wines. --- 4.159.11.221 02:15, 17 November 2006 (UTC)

http://etd.lsu.edu/docs/available/etd-01202006-082858/unrestricted/LeBlanc_dis.pdf CULTIVAR, JUICE EXTRACTION, ULTRA VIOLET IRRADIATION AND STORAGE INFLUENCE THE STILBENE CONTENT OF MUSCADINE GRAPE (Vitis rotundifolia Michx.) by Mark R. LeBlanc May 2006. This is a tremendous resource: Over a hundred pages of great detail, online. Discusses red and white wines. 69.87.204.234 02:55, 21 November 2006 (UTC) My study of this so far leads me to this summary of this complex matter: for non-muscadine wines, white wines tend to have much less resveratrol than red wines, perhaps because of having less involvement with the skins during processing. For muscadine wines, red still tends to have more than white, but the difference is not so great, perhaps only about a factor of two, for some reason. And of the muscadine wines, the table wines seem to have the most, compared to ports etc. 69.87.194.175 20:27, 21 November 2006 (UTC)

[edit] amount of Resveratrol

We need to find out the amount of Resveratrol in the grapes as fresh fruit, and in the various derived food products 69.87.201.38 15:15, 19 November 2006 (UTC)

[edit] Raisins

I'd eat Muscadine grapes daily if I could. But they are not generally available. It seems like Muscadine raisins would be the next best thing. But I cannot find any source. Do they exist? 69.87.203.190 20:08, 21 December 2006 (UTC)

I don't know if they exist commercially, but I've had homemade ones. They're about like you would expect: they taste good but they are really, really leathery. Elakazal 23:29, 21 December 2006 (UTC)

[edit] Sucking out the pulp

The intro has been "cleaned up" in a way that I fear obscures the "tradition" (rather than "requirement") of eating the insides of the fresh grapes/berries in a certain ritual that is commonly described -- it might be better to quote that ritual from somewhere... And I fear a conflict between this tradition, and getting the health benefits from the skins. But not having had the opportunity to eat any fresh, I'm not in a very good position to work these matters out. 69.87.204.125 20:09, 22 December 2006 (UTC)

I wasn't aware of any such tradition, and none was cited. I cleaned up the grammar and casual language in that sentence, feeling at the time that the sentence didn't belong in the lead section. I just made another change to it to eliminate the word "requirement".

The entire article is a mess at this point, but I assume that's being worked. An article should be more than a collection of quotations with HTML links (which is the current state of this article). -Amatulic 20:18, 22 December 2006 (UTC)

[edit] Product sources

Hillside Orchard Farms in Georgia has a broad selection of Muscadine products at rock-bottom retail prices. The easiest way to browse their offerings is to download their catalog. You can sample a dozen products for under $25, just another flat $7 for shipping. But all their products are heavily sweetened, with sugar -- still seeking the ideal source for pure real muscadine... 69.87.204.125 20:20, 22 December 2006 (UTC)

I've found one that isn't heavily sweetened, in St. Augustine, Florida. I can't remember the name, but they do produce one Muscadine wine that doesn't taste sweet. They add just enough sugar to finish the fermentation properly, but not enough to make it sweet.

I'm starting to believe that Muscadine wine simply can't be made without the addition of sugar. The three winemakers I have visited in Florida insisted to me, when questioned, that they must add sugar. They acted surprised when I pointed out many California winemakers don't add sugar (and I understand it's prohibited anyway). It's possible that the sugar content in the grapes grown in the southeast U.S. isn't sufficient to give the right alcohol balance during fermentation, so sugar is added to make up the difference. -Amatulic 21:58, 27 December 2006 (UTC)

You're thinking along the right lines. Besides the sugar content question, it's also easily possible that for a given cultivar or season, the fruit may be too acidic to be palatable as a completely dry wine (Think along the lines of blackberry or raspberry) -MalkavianX 20:15, 30 January 2007 (UTC)