Texas A&M AgriLife is embarking on a pioneering four-year project to develop seedless muscadine grape varieties, aimed at benefiting grape growers in Texas and beyond. Funded by a $7 million USDA National Institute of Food and Agriculture grant, the project is titled “Through the Grapevine: Developing Vitis x MuscadiniaWide Hybrids for Enhanced Disease Resistance and Quality.”
It involves collaboration with the University of Arkansas, the University of Georgia, and other institutions, as well as industry partners and stakeholders. The research will focus on improving muscadine grapes, which are native to Texas, with the aim of supporting the fresh market, wine production, and other grape-based products.
Muscadine grapes are unique in that they are one of the 13 native grape species of Texas, and after over 100 years of breeding, seedless varieties have been developed. They thrive in East Texas’ humid climate but also grow well in various soil types, particularly those with neutral or slightly acidic pH.
Muscadines are known for their large size, tough skin, and strong flavor, making them ideal for jams, jellies, juices, and winemaking. These grapes are also tolerant of pests, diseases, and drought, making them a resilient crop for growers in the region.
The project involves a large team of over 30 experts, including viticulturists, grape breeders, physiologists, food scientists, and economists. Their collective efforts will focus on propagating new seedless muscadine selections for trials across the southeastern U.S., with the goal of improving grape varieties for both the fresh market and wine production.
The Texas A&M AgriLife team, led by viticulture specialist Dr. Justin Scheiner, will play a key role in these efforts, contributing to the development and testing of new cultivars.
Two research vineyard sites will be established in Texas to evaluate various muscadine selections. One site will be located at Thomas Ranch near Richards, and the other at the Texas A&M AgriLife Research and Extension Center in Overton.
These trials, set to begin in spring 2025, will assess new “fresh eating” or table grape varieties, as well as those suited for processing. Dr. Stephen Talcott, a food chemistry expert at Texas A&M, will also analyze the fruit’s composition and post-harvest quality to further inform the breeding process.
This collaborative project aims to crossbreed muscadine grapes with common Vitis vinifera grapes to combine the best qualities of both species, creating climate-resilient, high-quality cultivars.
Researchers are excited about the potential impact of these advancements on the grape industry, particularly in Texas, where growing grapes has become increasingly challenging due to environmental and economic factors. The project’s outcomes will provide essential guidance for growers in selecting the best grape varieties and cultivation practices, ensuring the future success of the Texas grape industry.