Challenges in Muscadine Juice and Wine Production DR. RENEE THRELFALL RESEARCH SCIENTIST INSTITUTE OF FOOD SCIENCE & ENGINEERING UNIVERSITY OF ARKANSAS RTHRELF@UARK.EDU
Muscadine juice and wine production is all about SCIENCE!
Presentation Overview Muscadine Grape Background Muscadine Juice and Wine Production in the United States Fruit Selection, Harvest and Arrival Crushing Fermentation or juice production Bottling Storage
Muscadine Grape Cultivars (Vitis rotundifolia) Native to southeastern United States Resistant to pests and diseases Pierces disease and Phylloxera Over 300 cultivars Many are pistillate (require a pollinizer to set fruit) Vary in winter hardiness, productivity, and fruit quality
Muscadines Grapes Slip skin Seeds Small clusters Bronze and black, but also other colors Unique flavors
Muscadine Health Benefits Rich source of nutraceuticals with potential health benefits Antioxidants and phenolics Vitamins, minerals, and fibers Nutraceuticals primarily located in the seeds and skins
Muscadine Wine Production in the US Source: Wines and Vines OMS Winery Case Range State # Wineries % Wineries # Cases % Cases Winery Case Range State # Wineries % Wineries # Cases % Cases 50,000-499,999 Arkansas 2 1.6% 180,000 17.1% Florida 1 0.8% 100,000 9.5% North Carolina 1 0.8% 300,000 28.5% Subtotal 4 3.3% 580,000 55.1% 5,000-49,999 Arkansas 2 1.6% 10,000 0.9% Florida 2 1.6% 25,000 2.4% Georgia 5 4.1% 72,000 6.8% Louisiana 1 0.8% 7,000 0.7% Mississippi 1 0.8% 9,000 0.9% North Carolina 11 8.9% 119,500 11.3% Oklahoma 1 0.8% 5,000 0.5% South Carolina 1 0.8% 6,000 0.6% Tennessee 9 7.3% 101,050 9.6% Subtotal 33 26.8% 354,550 33.7% 1,000-4,999 Alabama 7 5.7% 12,000 1.1% Arizona 1 0.8% 2,000 0.2% Arkansas 1 0.8% 2,000 0.2% Florida 10 8.1% 13,800 1.3% Georgia 5 4.1% 7,150 0.7% Louisiana 2 1.6% 6,500 0.6% North Carolina 13 10.6% 21,800 2.1% South Carolina 3 2.4% 4,200 0.4% Tennessee 13 10.6% 30,200 2.9% Texas 5 4.1% 7,400 0.7% Subtotal 60 48.8% 107,050 10.2% < 1,000 Alabama 3 2.4% 1,550 0.1% Arkansas 2 1.6% 700 0.1% Georgia 3 2.4% 1,900 0.2% North Carolina 8 6.5% 2,800 0.3% South Carolina 2 1.6% 1,000 0.1% Tennessee 5 4.1% 2,560 0.2% Texas 1 0.8% 625 0.1% Virginia 2 1.6% 650 0.1% Subtotal 26 21.1% 11,785 1.1% Total 123 100.00% 1,053,385 100.00%
Post Winery, Inc One of the largest wineries east of the Rockies About 100 planted acres Muscadines Hybrids Experimental Make wines from: Arkansas, California, Washington, Michigan, Mississippi, and Florida
Over 40 products Carbonated in Stelvin Screwcap Hot and Cold filled Sweet wines Semi Sweet Dry reds and whites Frizzantes Dessert
Fruit Selection Select fruit from growers that have sustainable programs consistent availability consistent quality Understand unique muscadine characteristics Cost of establishing a muscadine vineyard fruit pricing (gallon/ton yield) as compared to Vitis vinifera and hybrid cultivars challenges of unique characteristics
Major Capital Expenditures for Vineyard Establishment Noguera. E., J. Morris, K. Striegler, and M. Thomsen. 2005. Production Budgets for Arkansas Wine and Juice Grapes. Arkansas Agricultural Experiment Station Research Report 976.
Harvest Parameters Harvest early morning or night Harvest composition Soluble solids 12-16% Titratable acidity 0.65-1.2% ph 2.8-3.5 Get fruit to processing facility quickly
Arrival at Processing Facility Keep grapes cool Process quickly
Crushing Grapes Muscadine for juice and wine production are crushed Crush grapes twice or more for better juice extraction
Basic Juice Production Pasteurization temperature and time dependent on juice ph Must have approved HACCP plan (Hazard Analysis Critical Control Points) Dillon et al. 1994
Basic Wine Production Dillon et al. 1994
Juice/Wine Production Options Add sulfur dioxide Add enzymes to must (grapes, seeds and skins) Run must through heat exchanger (hot press) Mainly black cultivars Add Press aids Rice hulls
Add Sulfur Dioxide Positive Decreased oxidation (browning) Negative Can impact flavor and aroma Some people have allergies to sulfites
Add Enzymes to Must Positive Increases yield of juice Negative Can impact flavor and aroma Increases extraction of components from the skins (phenolics such as ellagitannins) Can increase sediment
Hot Press vs Cold Press Positive Increases juice yield Increase color Negative Increases extraction of components from the skins (bitterness)
Pressing Grapes or Must Press juice after for juice production after crushing Press juice for white wine production after crushing Press must for red wine after fermentation
Add Press Aids Positive Increases juice yield Negative Can impart aromas or flavor into the juice
Microbin Fermentation On Skins Temperature at 67 F Adjust bin spacing to prevent must overheating (lose character of the fruit) Fermentation with neutral yeast (E-1118) 2-3 days maximum Amelioration done after fermentation. Use sugar, no water
Noble Muscadine Grape Fermentation Test Samples
In-Tank Operations Fermentation Primary Clarification Blending Cold and Heat Stabilization Filtration Chemical and Microbial Stabilization
Clarification and Fining Westfalia Centrifuge 5-30 gpm ~7400 rpm Turbidity meter Flowmeter Adjustable flow and clarification levels
Bottling Line Sterility Pasteurization Filtering Cold sterilants Limit oxygen exposure Flexible packaging 375 ml, 750 ml, 1.5L, Bag in Box Handle volume 60 bottles per minute
Bottle Sanitizer
Bottle Fill and Nitrogen Cap
Bright Tanks (Carbonization)
Stelvin and Cork Closures
Foil Application and Labeling
Controlled Climate Storage and Warehousing
Challenges in Juice and Wine Production Extraction of juice Clarity Precipitation Color stability Oxidation
Thanks to Post Winery for sharing photos for this presentation! Questions?