Concord grapes: Vitis labrusca

The Concord grapes is a robust grape cultivated from ancestral native species or a derivatives of a wild Vitis labrusca grape that could withstand the harsh New England weather. Concord grapes were first developed near Concord, Massachusetts by Ephraim Wales Bull in 1849.

It grew from a seed planted in 1843, which bore fruit in 1849. Prior to the appearance of the Concord, grape growing in Eastern American had limited success.

The only sugars are found in Concord grapes are glucose, fructose and sucrose, and the major nonvolatile acids found were tartaric and malic.

The Concord grape variety is chiefly used for the manufacture of grape juice. Approximately 96% of the juice made in New York state is prepared from Concord Grapes. Natural acidity, color and aroma of fresh grape berries provide quality in single strength Concord grape juice. Acidity above 0.85% results in juice that is too tart.

Hot pressing of the grapes is important to extract anthocyanin pigments, flavor components, amino acids, organic acids, sugars, minerals, tannins, and other ingredients.
Concord grapes: Vitis labrusca