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Vitis rotundifolia, or muscadine, [1] is a grapevine species native to the southeastern and south-central United States. [2] The growth range extends from Florida to New Jersey coast, and west to eastern Texas and Oklahoma. [3]
The grape is the primary Muscat variety in Spain, where it is known as Moscatel, though the majority of the country's plantings are used for table grapes and raisins, rather than for wine production. Likewise, in Chile , and Peru most of the Moscatel in both countries is used to produce the distilled drink " pisco ".
Muscadine grape seeds contain about twice the total polyphenol content of skins. [34] Grape seed oil from crushed seeds is used in cosmeceuticals and skincare products. Grape seed oil, including tocopherols and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid, oleic acid, and alpha-linolenic acid. [37] [38] [39]
These grapes are part of the Vitis rotundifolia genus, an aptly named genus since Muscadine berries are large, rotund orbs of fruit. Muscadines grow in tight bunches on woody vines and have ...
The scuppernong is a large variety of muscadine (Vitis rotundifolia), [1] a species of grape native to the southern United States. It is usually a greenish or bronze color and is similar in appearance and texture to a white grape, but rounder and larger.
The native grapes of this region of the southeastern United States include Vitis cordifolia, Vitis labrusca, Vitis aestivalis, Vitis cinerea, and Vitis rotundifolia (muscadine and scuppernong). Early attempts to grow the European wine grape, Vitis vinifera , in the southeastern United States, including 18th century efforts by Thomas Jefferson ...
A decade ago, times for Muscadine Bloodline were not so wild. It was all about playing, singing, writing and growing confident at venues like the 250-person capacity room at Mobile's Soul Kitchen ...
Muscadine grapes. The dish is traditionally made out of muscadine grapes, which are indigenous to the southeastern United States. [1] Grape hull pie was created as a way to use the skins left over from preparing grape jelly instead of wasting them. [2] It is commonly prepared in North Carolina where it is a part of traditional cuisine.
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