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http://dx.doi.org/10.9721/KJFST.2012.44.3.280

Physicochemical Properties of Different Grape Varieties Cultivated in Korea  

Ahn, Hyuk-Jin (Wine Research Institute, School of Life Science and Biotechnology, Korea University)
Son, Hong-Seok (Department of Food and Nutrition, Dongshin University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.3, 2012 , pp. 280-286 More about this Journal
Abstract
The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from $15.17-20.93^{\circ}Bx$ with Seibel variety being highest at $20.93^{\circ}Bx$. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).
Keywords
grape variety; sugar; organic acid; mineral;
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Times Cited By KSCI : 7  (Citation Analysis)
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