Sugar and Organic Acid Concentrations in Cultivars of Muscadine Grapes1

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Abstract
Individual and total sugar and organic acid concn in the juice of 12 cultivars of muscadine grapes (Vitis rotundifolia Michx.) were determined in each of 3 years. Fructose ranged from 3.35 to 9.28% and averaged 5.51%; glucose 3.52 to 7.70% and averaged 5.16%; sucrose 0 to 5.20% and averaged 1.89%; soluble solids 10.20 to 17.85% and averaged 13.21%; malate 0.17 to 1.16% and averaged 0.50%; tartrate 0.15 to 0.52 and averaged 0.26%; citrate ranged from a trace to 0.06% and averaged 0.04%; total titratable acidity 0.39 to 1.549% and averaged 0.839%; pH ranged from 3.50 to 2.88. ‘Roanoke’ was significantly lower in soluble solids (11.18%) than most of the other cultivars over the 3-year period. It was also exceptionally high in malic acid (0.70%) and contained significantly more malate than 7 other cultivars. ‘Roanoke’ and ‘Pamlico’ averaged the highest titratable acidities with 1.099 and 1.049%, respectively. ‘Magoon’ contained significantly more tartrate (0.41%) than all other cultivars except ‘Hunt’. When total titratable acidity values for the 12 cultivars were pooled for each season, it was apparent that yearly differences in these values were primarily due to differences in malate levels since tartrate levels were similar in each of the 3 seasons.

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