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  • Author or Editor: M. R. Lanier x
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‘Carlos’ muscadine grapes (Vitis rotundifolia Michx.) were sorted into 5 density grades using 4 brine solutions of 8, 9, 10 and 11% NaCl. Soluble solids and berry weight increased, color improved, and acidity decreased with grape maturity and brine concentration. Panelist’s sensory preference increased with increasing density (maturity). Berries that floated and sank in 11% NaCl (density grades 4 and 5) had acceptable ratings for flavor, aroma, and color. Density separation was used to monitor the rates of maturation of the cultivars ‘Carlos’ and ‘Noble’. The technique was useful in characterizing the changes in berry population during the last month of ripening.

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