1549:. quote: "Contrary to previous results, ellagic acid and not resveratrol was the major phenolic in muscadine grapes. The HPLC solvent system used coupled with fluorescence detection allowed separation of ellagic acid from resveratrol and detection of resveratrol." "trans-resveratrol had the lowest concentrations of the detected phenolics, ranging from not detected in two varieties to 0.2 mg/ 100 g of FW (Tables 1 and 2). Our result for resveratrol differed from previous results indicating high concentrations. These researchers apparently were not able to separate ellagic acid from resveratrol with UV detection alone."
1516:. quote: "Contrary to previous results, ellagic acid and not resveratrol was the major phenolic in muscadine grapes. The HPLC solvent system used coupled with fluorescence detection allowed separation of ellagic acid from resveratrol and detection of resveratrol." "trans-resveratrol had the lowest concentrations of the detected phenolics, ranging from not detected in two varieties to 0.2 mg/ 100 g of FW (Tables 1 and 2). Our result for resveratrol differed from previous results indicating high concentrations. These researchers apparently were not able to separate ellagic acid from resveratrol with UV detection alone."
1483:. quote: "Contrary to previous results, ellagic acid and not resveratrol was the major phenolic in muscadine grapes. The HPLC solvent system used coupled with fluorescence detection allowed separation of ellagic acid from resveratrol and detection of resveratrol." "trans-resveratrol had the lowest concentrations of the detected phenolics, ranging from not detected in two varieties to 0.2 mg/ 100 g of FW (Tables 1 and 2). Our result for resveratrol differed from previous results indicating high concentrations. These researchers apparently were not able to separate ellagic acid from resveratrol with UV detection alone."
1248:. quote: "Contrary to previous results, ellagic acid and not resveratrol was the major phenolic in muscadine grapes. The HPLC solvent system used coupled with fluorescence detection allowed separation of ellagic acid from resveratrol and detection of resveratrol." "trans-resveratrol had the lowest concentrations of the detected phenolics, ranging from not detected in two varieties to 0.2 mg/ 100 g of FW (Tables 1 and 2). Our result for resveratrol differed from previous results indicating high concentrations. These researchers apparently were not able to separate ellagic acid from resveratrol with UV detection alone."
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1566:. quote: "MSKE does not contain significant quantities of resveratrol and differs from MSEE. To determine whether MSKE contains significant levels of resveratrol and to compare the chemical content of MSKE (skin) with MSEE (seed), HPLC analyses were done. As depicted in Supplementary Fig. S1A and B, MSKE does not contain significant amounts of resveratrol (<1 ?g/g by limit of detection)."
1533:. quote: "MSKE does not contain significant quantities of resveratrol and differs from MSEE. To determine whether MSKE contains significant levels of resveratrol and to compare the chemical content of MSKE (skin) with MSEE (seed), HPLC analyses were done. As depicted in Supplementary Fig. S1A and B, MSKE does not contain significant amounts of resveratrol (<1 ?g/g by limit of detection)."
1500:. quote: "MSKE does not contain significant quantities of resveratrol and differs from MSEE. To determine whether MSKE contains significant levels of resveratrol and to compare the chemical content of MSKE (skin) with MSEE (seed), HPLC analyses were done. As depicted in Supplementary Fig. S1A and B, MSKE does not contain significant amounts of resveratrol (<1 ?g/g by limit of detection)."
1259:. quote: "MSKE does not contain significant quantities of resveratrol and differs from MSEE. To determine whether MSKE contains significant levels of resveratrol and to compare the chemical content of MSKE (skin) with MSEE (seed), HPLC analyses were done. As depicted in Supplementary Fig. S1A and B, MSKE does not contain significant amounts of resveratrol (<1 ?g/g by limit of detection)."
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1604:). The editors failure to cite references and misspelling of the new genus (as Muscadina) doesn't inspire much confidence. There do appear to be some very good reasons for recognizing Muscadinia as a distinct genus, and some very recent publications do support this interpretation. At this point however, Muscadinia rotundifolia seems a little premature (
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grapes may contain high concentrations of resveratrol and that wines produced from these grapes, both red and white, may contain more than 40 mg/L. However, subsequent studies demonstrated no or little resveratrol in different varieties of muscadine grapes,, results that may be explained by regional
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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
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There is a reference in the article that
Scuppernong is used to make red Muscadine wines. As a Muscadine vintner, I would like to comment that Scuppernong is a "white" Muscadine grape. While it is possible to make red wines from white grapes, that practice would require either the addition red skins
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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
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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
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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
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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
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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
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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.
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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)
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during fermentation or some other form of coloring. I am VERY new to Wiki protocol and will need some time to better understand the process of adding content. I have, what I think, is relevant information I would like to add if allowed. Please advise...
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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
1162:. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging
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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
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grapes may contain high concentrations of resveratrol and that wines produced from these grapes, both red and white, may contain more than 40 mg/L. However, subsequent studies have found no or little resveratrol in different varieties of muscadine
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Hudson TS, Hartle DK, Hursting SD, Nunez NP, Wang TT, Young HA, Arany P, Green JE. "Inhibition of
Prostate Cancer Growth by Muscadine Grape Skin Extract and Resveratrol through Distinct Mechanisms". Cancer Res. 2007 Sep 1;67(17):8396-405.
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Hudson TS, Hartle DK, Hursting SD, Nunez NP, Wang TT, Young HA, Arany P, Green JE. "Inhibition of
Prostate Cancer Growth by Muscadine Grape Skin Extract and Resveratrol through Distinct Mechanisms". Cancer Res. 2007 Sep 1;67(17):8396-405.
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Hudson TS, Hartle DK, Hursting SD, Nunez NP, Wang TT, Young HA, Arany P, Green JE. "Inhibition of
Prostate Cancer Growth by Muscadine Grape Skin Extract and Resveratrol through Distinct Mechanisms". Cancer Res. 2007 Sep 1;67(17):8396-405.
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Hudson TS, Hartle DK, Hursting SD, Nunez NP, Wang TT, Young HA, Arany P, Green JE. "Inhibition of
Prostate Cancer Growth by Muscadine Grape Skin Extract and Resveratrol through Distinct Mechanisms". Cancer Res. 2007 Sep 1;67(17):8396-405.
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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. -
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Granted, but regional differences in soil composition or other cultivation factors, season and degree of ripeness when the samples were obtained and variations in laboratory procedures may explain differences between the results.
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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.
1093:. 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...
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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). -
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Should this page not be moved to "Vitis rotundifolia" with a redirect from
Muscadine/Muscadines to that page? Other plants or biological items on Knowledge are in as their scientific name. --
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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?
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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
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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.
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Pastrana-Bonilla E, Akoh CC, Sellappan S, Krewer G. "Phenolic content and antioxidant capacity of muscadine grapes". J Agric Food Chem. 2003 Aug 27;51(18):5497-503.
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Pastrana-Bonilla E, Akoh CC, Sellappan S, Krewer G. "Phenolic content and antioxidant capacity of muscadine grapes". J Agric Food Chem. 2003 Aug 27;51(18):5497-503.
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Pastrana-Bonilla E, Akoh CC, Sellappan S, Krewer G. "Phenolic content and antioxidant capacity of muscadine grapes". J Agric Food Chem. 2003 Aug 27;51(18):5497-503.
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differences in soil composition or other cultivation factors, season and degree of ripeness when the samples were obtained and differences in laboratory procedures.
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Pastrana-Bonilla E, Akoh CC, Sellappan S, Krewer G. "Phenolic content and antioxidant capacity of muscadine grapes". J Agric Food Chem. 2003 Aug 27;51(18):5497-503.
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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
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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.
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grapes could contain high concentrations of resveratrol, subsequent studies found no or little resveratrol in different varieties of muscadine grapes.
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page (which currently lists V. rotundifolia). For the time being, I plan on changing Muscadinia back to Vitis on this page if there are no objections
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Just about all of them! Any pictures of wine regions, grape varieties or wine would be useful. In particular we need wine region maps that can be
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very few wineries use this grape, i think it's useful information to include links to wineries that use it in wine production
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on Knowledge. If you would like to participate, please visit the project page, where you can join the ongoing discussions.
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about not linking to commercial sites, however in this case I do think he overstepped his authority as an administrator. -
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We need to find out the amount of Resveratrol in the grapes as fresh fruit, and in the various derived food products
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Yes but subsequent studies found no or little resveratrol in different varieties of muscadine grapes:
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To be honest, I prefer the version I added in the article, but if you insist, I won't make a fuss. --
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deleted. They contain relavant information regarding muscadine wine and are not intended to be spam.
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Maybe, but these new articles should be mentioned in the article. I propose the following addition:
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on Knowledge. If you would like to participate, please visit the project page, where you can join
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Actually several wineries in the southeast U.S. use this grape, particularly in Florida.
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Resveratrol Concentration in Muscadine Berries, Juice, Pomace, Purees, Seeds, and Wines.
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Though I don't hear it often, I always hear the word mispronounced
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922:— Preceding
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815:Project Talk
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417:Rioja (wine)
401:Italian wine
385:Dessert wine
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40:WikiProjects
983:resveratrol
928:MercerHouse
578:and on the
515:Pinot blanc
433:Tempranillo
393:German wine
389:French wine
96:Food portal
1646:Categories
1427:References
1126:MalkavianX
953:Pollinator
892:MalkavianX
437:Winemaking
413:Pinot noir
409:Pinot gris
326:Greek wine
297:wine stubs
212:open tasks
1629:Hamamelis
1614:Plantdrew
1389:muscadine
1352:muscadine
1304:muscadine
879:muskidime
1564:17804756
1547:12926904
1531:17804756
1514:12926904
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1481:12926904
1383:Editing
1257:17804756
1246:12926904
1112:Amatulic
1076:Amatulic
1047:Elakazal
968:Amatulic
936:contribs
924:unsigned
910:Amatulic
558:Infobox:
533:licensed
494:Copyedit
454:Riesling
397:Grenache
342:, other
307:" ones,
194:inactive
1465:Michx.)
1398:Paul144
1355:grapes.
1330:Paul144
1281:Paul144
1224:Paul144
1140:Tagging
1091:catalog
1032:Raisins
957:Havardj
854:on the
722:on the
607:history
603:discuss
499:Aligoté
466:Cleanup
381:Chianti
317:Improve
228:history
149:on the
30:C-class
1104:sweet.
820:Alerts
695:Plants
686:botany
682:plants
638:Plants
572:Other:
507:Malbec
405:Merlot
301:region
291:Expand
36:scale.
1610:Vitis
900:Usage
611:watch
429:Syrah
303:and "
238:purge
233:watch
113:drink
1633:talk
1618:talk
1561:PMID
1544:PMID
1528:PMID
1511:PMID
1495:PMID
1478:PMID
1417:talk
1402:talk
1372:talk
1334:talk
1317:talk
1285:talk
1269:talk
1254:PMID
1243:PMID
1228:talk
1210:talk
1176:talk
1164:here
932:talk
684:and
599:edit
595:view
474:and
357:Wine
223:edit
111:and
109:food
64:Wine
1587:orn
1582:Abc
1222:.--
1170:--
1158:or
846:Low
714:Mid
383:,
141:Top
1648::
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1451:^
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