Traditionally, Georgia's grape and wine industry has been known for the state's native muscadine grape. In fact, Georgia leads the nation in its production of these grapes. Recently, however, modern fungicides have yielded successful production of the European bunch grape and French-American hybrids in north Georgia.
In 1584 Sir Walter Raleigh landed on the coast of North Carolina and found...Muscadines.
Muscadines (Vitis rotundifolia) are a wild grape variety native to the southeastern United States.
Raleigh described them as being "on the sand and on the green soil, on the hills as on the plains, as well as on every little shrub... also climbing towards the tops of tall cedars... in all the world the like abundance is not to be found."
Georgia is the largest producer of muscadine grapes in the nation with approximately 1400 acres in 2006. Georgia's climate is well suited for growing muscadines which are traditionally used for making jams, sauces and wine. However, they are not well adapted to the high mountain areas of Georgia.
For more than 400 years farmers have worked to tame the muscadine, developing varieties such as Acarlos and Agolden Isle. These varieties still cover the backyards and home gardens of Georgia and surrounding states. They range in color from tawny bronzes to purple black.
Scientists with the Agricultural Research Service and Mississippi State University have found significant amounts of resveratrol in the skin, pulp and seeds of muscadine grapes. Resveratrol is the compound in red wines said to lower cholesterol and the risk of coronary heart disease.
In the Southeast, muscadines are grown to make juice. But the researchers are now using muscadine waste from juice processing to make products like muffins, jams and granola cereal. One-half serving (two ounces) of unfiltered muscadine juice, one serving of muscadine jam, one medium muscadine muffin or one-tenth serving of muscadine sauce give the same dietary amounts of resveratrol as four fluid ounces of red wine, the researchers say. Their report is in the American Journal of Enology and Viticulture (vol. 47, pp. 57-61).
Muscadines are now marketed as juice, jellies, jams, preserves, syrups and dessert toppings. In south Georgia, muscadine harvest typically begins in early August.
To see a full list of publications, visit the Extension Publications site.
For the latest news about Extension, visit Georgia FACES. News you can use about Georgia family, agricultural, consumer and environmental sciences.
- UGA releases 2014 Farmgate Value Report: Beef's up, cotton's down and chicken's still on top
- International research and scholarship opportunities improve grad school experience at UGA
- Plan your garden with food safety in mind
- CAES faculty ready themselves for a summer of international travel
- UGA expert offers advice for new small-scale farmers
- UGA releases new muscadine variety
- UGA Tifton grad student recounts experience of studying overseas
- Consumer, farmer opinions sought on FDA's proposed new food safety act
- Grape Juice Preparation
Instructions for selecting, preparing, and canning grape juice.
- Impact Statements: Grapes
Descriptions of Extension efforts to improve knowledge and practices related to grapes.
- Muscadine Grape Breeding Program
A source of information for home and commercial growers on currently available muscadine cultivars. Our cultivar pages provide pictures and information on the many cultivars we have trialed in our test vineyards.
- Southern Region Small Fruit Consortium: Grapes
Newsletters related to the production and marketing of bunch grapes.
- Growing Grapes for Home Use
Detailed guide for growing grapes.