Other traditional Southern US muscadine-derived food products are readily available: jelly, preserves, syrup, and sauce. The fresh grape is available in season, September and October. The juice is available, white and colored. Raisins are used to make the wine (scuppernong), but are not generally available.

As muscadine grapes are notable for their highly pigmented, thick skins in which the content of polyphenols is known to be high, research interest in describing these phytochemicals is significant.