Juice Quality from Whole Muscadine Grapes Held in Frozen Storage

Abstract

Juices were pressed from heated and unheated whole black (`Hunt9) and bronze muscadine grapes that had been held at -28 C for 9 months. Quality factors of the juices were measured, and the juices were submitted to panelists for acceptance ratings. Freezing apparently increases juice yield and pigment content of the juices. The flavor and color of the juices from frozen stored grapes were acceptable, with no indications of off-flavors or excessive browning. Results indicate that whole muscadines may be frozen for later processing into juice, jelly, preserves, wine, and other products.