‘Polyanna’: This is a hybrid of ‘Fry’ and ‘Southland’ muscadines.Fruit have good flavor & about 17% sugar. ‘Tara’: Fruit is bronze, early-ripening and is medium-large.‘Noble’: The second most widely grown muscadine for commercial production because of high yields.Berries are good fresh but are not recommended for wine. ‘Nesbitt’: Fruit are medium-large, black, and ripen midseason.‘Magnolia’: This bronze cultivar is used primarily for wine and juice.It has excellent disease resistance, high vigor, & high yields. ‘Late Fry®’: This is a bronze-fruited cultivar with very large fruit.It has excellent disease resistance, high vine vigor, & very high yields. ‘Ison®’: This is a black-fruited cultivar with medium-large fruit.Flavor quality is average and fruit have about 18% sugar. ‘Granny Val®’: Fruit is bronze and very late ripening.Highly vigorous & productive & high disease resistance. Berries are good fresh or for wine & juice. Berry size ranges from small up to medium-sized. ‘Doreen’: Fruit is bronze and very late-ripening.The vine is vigorous and productive and berries ripen medium early. ‘Cowart’: Fruit is black and medium-sized.This is the bronze choice for multiple uses, including fresh or for juice, wine, or jams and jellies. High vigor, good-quality berry, mid-season, medium-sized. ‘Carlos’: Most widely planted bronze for processing.The vines have medium-high vigor and good yield. The fruit are small, but ripening is even. ‘Alachua’: This is a black fruited cultivar with mid-season ripening.Perfect-flowered Cultivars: The following cultivars are perfect-flowered types (having both male and female flower parts). Karen Russ, ©2015 HGIC, Clemson Extension ‘Scuppernong’ muscadine fruit become bronze at maturity. Remember, if only one vine will be grown, it must be perfect-flowered to produce fruit. There are many cultivars of muscadines currently available, and some of the better-quality varieties are listed below. Generally, the self-fruitful cultivars will have higher productivity than will the female cultivars. However, for home fruit production, muscadine cultivars are typically chosen for a large berry size, sweet flavor, disease resistance, productivity, and possibly uniform ripening of the fruit on the vines. They will keep longer without spoilage due to the dry scar. The dry scar cultivars are commercially grown for sale as fresh market berries for fresh consumption. With a wet scar, this tearing of the muscadine skin can allow for the entrance of mold, so these commercially grown fruits are processed quickly into jams, jellies, juice or wine. As it separates, the skin of the fruit may tear causing what is called a wet scar on the fruit, or it may separate with little or no damage to the skin and is called a dry scar. When muscadines are harvested, or when they mature and fall from the vines, the stem separates from the fruit. The severe winters of the mountains hamper production there. Although muscadines can be grown successfully in most parts of the state, they are best adapted from the piedmont to the coastal plain. Native to the Southeastern United States, they were discovered by the early colonists and have been a favorite fruit of Southerners ever since. Muscadine grapes ( Muscadinia rotundifolia formerly Vitis rotundifolia) are truly a fruit for the South.
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