We're having our best Muscadine Grape harvest in 20 years, which is pretty amazing considering it has barely rained in July and temperatures and sun have been at their maximum. Presumably these native grapes like a relatively moist spring and a wicked hot and dry summer.
The muscadine grape (Vitis rotundifolia Michx.) is native to the southeastern United States and was the first native grape species to be cultivated in North America. The natural range of muscadine grapes extends from Delaware to central Florida and occurs in all states along the Gulf Coast to east Texas. It also extends northward along the Mississippi River to Missouri. Muscadine grapes will perform well throughout Florida, although performance is poor in calcareous soils or in soils with very poor drainage. Most scientists divide the Vitis genus into two subgenera: Euvitis (the European, Vitis vinifera L. grapes and the American bunch grapes, Vitis labrusca L.) and the Muscadania grapes (muscadine grapes). There are three species within the Muscadania subgenera (Vitis munsoniana, Vitis popenoei and Vitis rotundifolia ). Euvitis and Muscadania have somatic chromosome numbers of 38 and 40, respectively. Vines do best in deep, fertile soils, and they can often be found in river beds.
Wild muscadine grapes are functionally dioecious due to incomplete stamen formation in female vines and incomplete pistil formation in male vines. Male vines account for the majority of the wild muscadine grape population. Muscadine grapes are late in breaking bud in the spring and require 100-120 days to mature fruit. Typically, muscadine grapes in the wild bear dark fruit with usually 4 to 10 fruit per cluster. Bronze-fruited muscadine grapes are also found in the wild, and they are often referred to as scuppernongs. There are hundreds of named muscadine grape cultivars from improved selections, and in fact, one that has been found in the Scuppernong river of North Carolina has been named Scuppernong. There are over 100 improved cultivars of muscadine grapes that vary in size from 1/4 to 1 1/2 inches in diameter and 4 to 15 grams in weight. Skin color ranges from light bronze to pink to purple to black. Flesh is clear and translucent for all muscadine grape berries.
One reason for the popularity of muscadine grapes is that they are a sustainable fruit crop in the southeastern United States. They are tolerant of insect and disease pests, and homeowners can successfully grow muscadine grapes without spraying any pesticides. The commercial acreage in Florida is small (less than 500 acres). The most successful commercial plantings are comprised of large-fruited cultivars that are destined for the fresh market. U-Pick operations are common, and many growers market their product directly to the consumer using roadside markets, farmers markets, local sales and other direct-to-consumer marketing strategies. Commercial muscadine vineyards that have been based on juice or wine grapes have generally not been very profitable because of low prices offered for muscadine grapes destined for processing.
Propagation
In the wild, muscadine grapes are propagated sexually from seed and asexually by a natural tendency of shoots to form roots when they make contact with the ground. Muscadine grapes are very easy to propagate asexually. Asexual propagation produces a plant that is genetically identical to the mother plant. Propagation from seed will produce plants that vary genetically and that are not true to type. The most common propagation method is to make 2- to 3-node-long cuttings from shoots 1/4 to 3/8 inches in diameter in June or July. Simply insert the basal end of the cutting in a light textured soil or potting media. Keep the roots and leaves moist until roots have formed (usually about 2 weeks). A mist bed can be inexpensively constructed for this purpose. The buds in the leaf axils will break and form shoots shortly thereafter. Dipping the basal ends of the cuttings in Rootone® or other formulations of napthelene acetic acid can enhance rooting percentages, but is not required.
Propagation by Pegging
Another method to asexually propagate muscadine grapes is called pegging. To use this method, wound a low growing shoot by making successive cuts in the bark and then cover it with moist soil. Leave the shoot tip exposed. After about a month, roots should have formed, and the shoot may be severed from the mother vine. Pegging can be done in the summer months and is most useful to propagate a few vines. For mass propagation, stem cuttings are preferable. Virtually hundreds of cuttings can be rooted from a single mother vine.
Planting
Muscadine grapes are adapted to a wide range of soil conditions. Ideal soils are loamy sands and sandy loams, although clay soils and sandy soils are also satisfactory with proper irrigation and drainage inputs In sandy soils, muscadine grapes will require more frequent irrigation because of the reduced water-holding capacity of the soil. Low-lying areas should be avoided because they are associated with poor air circulation and water drainage that contribute to increased probability of frost injury and waterlogging, respectively. The most critical elements to success of newly planted and young vines are irrigation and weed control. Bare-root vines should be planted December through February, whereas container-grown vines can be planted throughout the year provided that they receive adequate irrigation.
A hole should be dug to accommodate the entire root system, usually about 2 feet deep and 2 feet wide. Commercial growers often subsoil to a depth of 1 to 2 feet prior to setting the posts. Several nursery growers recommend planting muscadine roots in 3-feet-long, 1-foot-deep trenches. In the case of extremely long roots, it is probably preferable to cut them rather than have them circled around extensively in the planting hole. Planting distances and configurations are dependent on vineyard design.
Weed Control
In Florida, weed control is an extremely critical vineyard operation. A 5- to 6-foot-wide, in-row strip should be maintained free of weeds. Check with your county Extension office each year to obtain a list of herbicides labeled for muscadine vineyards. Pesticide recommendations change each year as labels change and pesticides are removed and added to the agricultural marketplace. It is essential to check yearly to make sure your herbicides are the most effective available. Alternatively, in small vineyards weeds can be manually controlled. Remember that the roots of muscadine grapevines are shallow, and deep cultivation can injure root systems. Weed control is not only beneficial to vine growth and vine productivity, but it also facilitates all vineyard operations.
Insect Control
Muscadine grapevines are tolerant of most insect pests, and seldom are insecticides warranted. Periodically, aphid outbreaks may occur on shoot terminals, but they seldom persist more than a few weeks due to the work of natural enemies. The grape root borer (Vitacea polistiformis) is thought to be a significant pest of muscadine grapevine, and may contribute to vine mortality, but good data on its economic impact are lacking. The adult is a moth that resembles a wasp and emerges and lays its eggs at a time of the year dependent on latitude. The larvae bore into roots at the base of the trunks and damage vines by consuming root tissue.
Other Animal Pests
A multitude of animal pests consume muscadine grapes, including raccoons, squirrels, crows, opossums, coyote and deer. Moderate to large vineyards can outstrip the ability of animal pests to drastically reduce production; however, small vineyards, particularly when adjacent to woodlands or other good wildlife habitat, can be severely impacted. For this reason, and the fact that muscadine grapes perform well only in full-sun, vineyard locations should be away from woodlands as much as possible.
Diseases
Muscadine grapes are one of the fruit crops grown in Florida that is considered a sustainable crop, and many cultivars can be grown completely without pesticides. Some of both the established and recent cultivars are not quite as disease-resistant, so if you are establishing a new vineyard with organic growing in mind, be cognizant of the different levels of disease resistance. Also, if blemish-free berries are desired for fresh market sales in grocery stores, then it may be advisable to spray fungicides.
There are many cultural practices that can minimize the incidence of grape diseases. First and foremost, plant disease-resistant cultivars. Second, choose training systems and use maintenance practices that confer good air circulation. Bilateral cordon systems are much better than Geneva double curtain or two-wire vertical training systems at facilitating air movement through a canopy, and maintaining a clean vineyard floor under the vines also promotes beneficial movement of air. Third, avoid irrigation systems that wet the foliage: instead of overhead systems, use drip or microjet irrigation. Fourth, pick the grape berries at harvest time and remove mummified berries, dead wood and pruned wood from the vineyard.
The most common diseases on muscadine grape berries and/or leaves are angular leaf spot, black rot, ripe rot, macrophoma rot and powdery mildew. Bitter rot can infect all above ground tissue. Black rot and powdery mildew are cool-weather diseases and are easy to control. Bitter rot, macrophoma rot and ripe rot are diseases that occur toward berry maturity, and are more problematic. Anthracnose is a common disease of bunch grapes and is a dominant factor precluding the culture of most bunch grape cultivars; however it is not a major problem on muscadine grapes. A brief description of the diseases follows.
Angular Leaf Spot
Angular leaf spot (Mycosphaerella angulata) is a disease that only attacks the foliage and may cause premature leaf drop. This disease appears as angular, dark brown spots surrounded by a halo. Premature leaf loss can result in increased levels of vine stress that may reduce fruit quality and vine longevity.
Bitter Rot
Bitter Rot
Bitter rot is fairly common and is primarily a berry disease. It is caused by the fungus Melanconium fuligineum. Mature fruit are most susceptible, and fruit characteristically have a bitter taste. Symptoms are a bleached, water-soaked spot that eventually expands to encompass the entire berry. It typically begins at the pedicel, or the fruit attachment point. The fruit eventually becomes dry, mummified and dark in color. Bitter rot may also infect leaves, tendrils and shoots, where it over-winters as lesions. It is difficult to control.
Black Rot
Black rot is mainly a disease of immature berries, young canes and leaves. It is caused by the fungus Guignardia bidwellii. On fruit, black rot appears as dry, black, scabby spots. It can cause mummification and fruit drop. Leaf infection initially appears as light reddish-brown spots that expand to 1/4 inch and turn light brown. Black rot over-winters on infected canes. It is much more of a problem on bunch grapes than on muscadine grapes.
Macrophoma Rot
Macrophoma rot is caused by Botryosphaeria dothidea, which is a fungus with an extremely broad host range. It is difficult to control because of its broad host range. Macrophoma rot over-winters on wood of numerous host plants and on the remains of infected berries. When it occurs, it usually appears close to berry maturity. This disease progresses rapidly and is particularly severe on the Fry cultivar. Macrophoma rot begins as a small, light brown spot which becomes water soaked and consumes the entire berry. On certain cultivars this disease is difficult to control.
Powdery Mildew
Powdery mildew is caused by the fungus Uncinula necator. It is a rather unmistakable fungus that is identified by an off-white, powdery growth on the plant surface. It strikes in dry, cool to warm weather. It is not a hot-weather disease. On leaves, a powdery mildew infection is seldom serious. On fruit, it may reduce berry size and induce fruit drop. Infected berries may exhibit brown scarring and may crack. Chemical control is normally not warranted.
Ripe Rot
Ripe rot is induced by the fungus Glomerella cingulata. Ripe rot is a disease of mature berries and spreads very quickly. It is particularly severe on Fry. Spore-producing bodies on the berry skin give infected bronze berries a rusty appearance; this disease is more difficult to spot on red- or black-skinned berries. The berries eventually decay and become mummified. The disease over-winters on mummified berries.
Harvesting
Harvesting can be accomplished by selecting individual grapes or bunches of grapes by hand, or by shaking berries loose from a vine into tarps positioned beneath the vine or by using mechanical harvesters that rake and shake the berries lose. Harvest is as early as late July for some cultivars and extends to late September for others. Typically, at least two harvests are required, but cultivars such as Fry or Welder may require up to 5 harvests. Harvesting by hand is a labor-intensive vineyard operation. A disadvantage to the quality and post-harvest shelf life of muscadine grapes is that many tear at the point of pedicel attachment. Those with a dry stem scar are preferable. Fruit degradation and attack by disease organisms can reduce quality quickly and substantially. Harvesting early or late in the day is a definite advantage in preserving fruit quality. For juice or wine grapes, maintaining fruit integrity is not a major issue if fruit will be crushed in a few hours.
The most feasible method to pick juice or wine grapes on a moderate scale is to shake berries onto tarps. For large scale operations, mechanical harvesting is worthy of investigation. The price of muscadine grapes is too low to justify hand harvesting juice and wine grapes on a commercial scale. Before embarking on a moderate to large-scale muscadine juice or wine venture, it would be prudent to know your market potential and check on contracts with nearby processing plants. On a small scale, homeowners or hobbyists may hand pick if they wish.
Muscadine grapes should be refrigerated after harvest and on the way to the market. Muscadine grapes can be stored with refrigeration for up to three weeks at 33°F if no wet scars are present. However, most fresh market cultivars have a shelf life of about 1 week. Relative humidity should be kept high. Refrigeration can extend the marketing duration of muscadine grapes, although the first large-fruited muscadine grapes bring the highest price.
Many growers allow people to pick their own grapes in the form of U-Pick operations. Berries marketed in this manner normally sell for a lower price than in the supermarket. In addition, the consumer is getting a fresh product. It is advisable to start small and expand in size with demand. Convenience to a highway and proximity to a city or town is a prerequisite. U-Pick operations must be clean, and insurance risks such as snakes and wasps must be minimized. Good weed control and closely cut grass are advisable.
A fragile Gulf Fritillary. . .his journey almost over
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