The Muscadine Experience: Adding Value to Enhance Profits
Total Page：16
File Type：pdf, Size：1020Kb
The Muscadine Experience: Justin R. Morris & Pamela L. Brady Adding Value to Enhance Profits Newly Revised ARKANSAS AGRICULTURAL EXPERIMENT STATION Division of Agriculture University of Arkansas System July 2007 Research Report 982 This publication is available on the Internet at http://arkansasagnews.uark.edu/408.htm Revised 2nd edition by Camilla Crone; original technical editing and cover design by Amalie Holland Arkansas Agricultural Experiment Station, University of Arkansas Division of Agriculture, Fayetteville. Milo J. Shult, Vice President for Agriculture. Mark J. Cochran, AAES Director and Associate Vice President for Agriculture–Research. PMC1000QX6.52. The University of Arkansas Division of Agriculture follows a nondiscriminatory policy in programs and employment. ISSN:1539-5944 CODEN:AKABA7 The Muscadine Experience: Adding Value to Enhance Profits Justin R. Morris, Distinguished Professor Director, University of Arkansas, Institute of Food Science and Engineering, Fayetteville, Ark. 72704 Pamela L. Brady Institute of Food Science and Engineering, Fayetteville, Ark. 72704 Arkansas Agricultural Experiment Station Fayetteville, Arkansas 72701 (a unit of the University of Arkansas System’s statewide Division of Agriculture) Acknowledgements Much of the work reported in this publication was based on the early collaborations of Dr. Morris and Dr. W.A. Sistrunk, Professor of Food Science from 1962 to 1985. Appreciation is expressed to the graduate students who have made major contributions to the advancement of muscadine research: Arnold Baughman, June Bourque, Don Cawthon, George Cowie, Tony Johnston, Mike Lanier, Gary Main, John Oakes, Otto Oswald, Neva Rizley, Charlie Sims, Sara Spayd, Keith Striegler, Renee Threlfall, and Teresa Walker. Special appreciation is expressed to Dr. Jan Blevins for her long-term assistance in the laboratory analyses of the muscadine grapes. This publication was prepared originally as part of the USDA Initiative for Future Agriculture and Food Systems (IFAFS) grant project. Funding for updating and expanding this text was supported by the National Research Initiative of the USDA Cooperative State Research, Education and Extension Service, grant #2006-55618-17203 entitled “Enhancement of family farms through value-added grape products.” Investigators involved in this project are Justin R. Morris, Mike Thomsen, Pamela L. Brady, and Steve Seideman. CONTENTS Impact Statement .................................................................................................5 Forward.................................................................................................................7 Introduction .........................................................................................................8 The Muscadine Grape..........................................................................................9 Cultivar Selection and Production Considerations..........................................11 Harvest and Postharvest Factors Influencing Quality......................................16 Direct Markets ...................................................................................................18 Value-added Products ........................................................................................19 Juice.....................................................................................................................20 Juice Production ..........................................................................................22 Factors That Influence Juice Quality..........................................................24 Juice Blends..................................................................................................30 Muscadine Wine.................................................................................................31 Vinegar................................................................................................................33 Sweet Spreads......................................................................................................34 Dried Products ...................................................................................................35 By-products and Nutraceuticals ........................................................................36 Literature Cited...................................................................................................42 App endices Appendix A – Processing Muscadine Grape Products: Technology and Equipment.......................................................47 Juice and Juice Concentrate .................................................................47 Juice HACCP..................................................................................48 Winemaking..........................................................................................50 Harvesting and Handling ..............................................................52 Crushing .........................................................................................52 Fermentation..................................................................................53 Pressing...........................................................................................53 Settling and/or Centrifuging .........................................................54 Fining..............................................................................................55 Filtering ..........................................................................................55 Bottling ...........................................................................................56 Capsuler..........................................................................................56 Labeling ..........................................................................................57 The Laboratory ..............................................................................57 Alcohol and Tobacco Tax and Trade Bureau................................57 HACCP...........................................................................................58 Vinegar ..................................................................................................58 Sweet Spreads........................................................................................61 Ingredients......................................................................................61 Preparation Procedure...................................................................65 Fruit Leathers ........................................................................................67 Appendix B – Adapting Muscadine Recipes for Commercial Production .........................................................69 Appendix C – Glossary ......................................................................................73 Appendix D – Resources for Developing Alternative Agricultural Activities .............................................................76 Impact Statement The University of Arkansas Division of Agriculture received a grant from the National Research Initiative (NRI), CSREES USDA. The purpose was to help small- and medium-sized farmers and entrepreneurs enhance the via- bility of their farms through the establishment of vineyards, on-farm wineries, and production of value-added products from grapes and grape by-products. This publication looks at efforts by the UA Grape and Wine Research Program to enhance the profitability of muscadine grapes. Included are dis- cussions of research designed to develop the market potential of muscadines as fresh fruit and as value-added products such as juice, wine, sweet spreads, vinegar, and dried products. The skin and seeds of muscadines have tradition- ally been considered waste; however, recent research has shown that they con- tain nutraceutical components. Reports are included of research to quantify these nutraceuticals and to develop products containing them. 5 n i d a e h s s C e r c e g o k n r i c g t p a n e i P e k t - ) r e o m s a k o e C r s g n M a i ) a n g l s i d n M ( e a n n a o t i s n i n t t e c c t o s s o e U a i u i a e r t r u t d t u i c T a l / s o m d z S t a i r / u a l r l n v n P l r a e o i i o E f T i d c e m t s y e r e a p t e n d i r r o l t o l d i e i m e t b n n A i v m - e p o s e i e o o a s G f u D i l t e C l c e a c e F a s e e u p r V d d d y u I t o a o s r o t r Y n p o o t o f i r i t g P s 9 p n s 1 i e t O . c e p t o k e r e r k e P a Figure 1. Decision Tree for Adding Value to a Farming Operation aFarming to 1.Figure Value Adding for DecisionTree r S a ( M M e n v t i o c t i e t a r a i n r r e D e t p l O A m r a e F d n e i s h w t s d ’ t O a o r e d o t r e k n u R r e m a o o a u t r r t l Y o S a a M y s l F k V t r m c c i e r d e P a d r m i F s u A s s D n n o p g i o o t n r i p C l l C O 6 e e t S v e i t k a r a n r e M t l t c A e o r t i y D l t s c r e e l r i i a , D t s s e e e g s r r R r n o i o e t l t l r S S e e t y S y a r r e e C c c , o t o r r n a G G r l y u t a l a t n a i s o i c e e g R e p S R Forward Historically, agriculture has been a major contributor to the economy of the state of Arkansas. The state ranks eleventh in the nation in total value of agri- cultural products sold, but first in the nation in the production of rice, second in broilers, fourth in turkeys, and seventh in soybeans and grapes. Despite the agricultural success of the state, as a whole, many farmers with small- and medium-sized farms have found it very difficult