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Winemaking is an important industry in Arkansas and this industry's ability to produce quality wines has been enhanced by research at the Universtiy of Arkansas' Institute of Food Science and Engineering. Studies on wine grape varieties have examined the effects of the preharvest complex on wine quality, yield, maturity rates, pH, acidity, soluble solids, etc.

The economics of wine production in Arkansas have been studied in some detail. The effects of yearly fluctuation, expansion of winery operations into juice grape markets and the use of red wines to address the French Paradox can greatly influence a winery's bottom line.

Several studies focused on preventing oxidation and browning in white wines and juices and different methods to reduce the use of sulfur dioxide. Ultrafiltration and chemical agents such as ascorbic acid, bentonite, and others were examined for their ability to reduce browning. Storage and oxidative stability of sparkling wines and wine coolers also were studied.

Additional topics of interest to winemakers such as anthocyanins, volatile terpenes, resveratrol and yeast isolates of wine grapes have also been studied. Wine styles were modified using a thin film evaporator, and the effects of using grape juice concentrate to produce high-alcohol wines have been studied.

Vineyard Mechanization System and Mechanized Systems for Juice and Wine Grapes An important aspect of grape production in the United States is its ability to compete economically with markets from other countries. The high cost of hand labor in the United States has encouraged the development of vineyard mechanization systems. However, changes in grape production systems affect quality and yield, therefore research on the nature of these changes is essential.

Successful vineyard mechanization relies on carefully trellised and maintained, uniform vineyards. Studies on mechanization have detailed the effects of such variables as grape variety, training systems, pruning, shoot positioning and thinning.

Harvesting of grapes also requires intensive hand labor, and mechanized harvesters have been adapted for most varieties of grapes including muscadines. The effects of time and temperature at harvest and during storage and the use of SO2 on mechanically harvested grapes were studied. Other information regarding economics of mechanization was also analyzed.

The Morris-Oldridge system of total vineyard mechanization has been extensively tested in Arkansas, California and New York vineyards. Recently, the Eastern Viticultural Consortium and Cornell University have supported this research. The University of Arkansas now has a patent on 12 mechanized systems for grape production that are adaptable to most grape cultivars.

Mechanized systems also have been developed for other small fruits such as blackberries and strawberries.

Muscadine Grapes Muscadines are a grape species native to the South. They are highly perishable, lack uniform ripening and are difficult to transport. These difficulties have been addressed by research efforts at the University of Arkansas. Density sorting techniques, the development of harvest standards (with the aid of a newly developed color chart) and recommendations for post harvest handling techniques have helped increase the marketability of fresh muscadines. Research has also examined the use of muscadine juices and wine.