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http://dx.doi.org/10.9721/KJFST.2020.52.6.649

Physicochemical characteristics of wine made from domestic grapes  

Yang, Mi-Ran (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
Bae, Eun-Jung (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
Kim, Young-Mi (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
Kang, Ji-Eun (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
Lim, Bora (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
Kang, Heui-Yun (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
Her, Youn-Young (Fruit Research Division, National Institute Horticultural and Herbal Science, Rural Development Administration)
Park, Young-Sik (Horticulture Research Division, Gangwon Agricultural Research and Extension Services)
Jeong, Seok-Tae (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.6, 2020 , pp. 649-654 More about this Journal
Abstract
This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW52, MW55, MBA, WB, and Wangmeoru showed excellent chromaticity (90dE or higher). Total polyphenols, total anthocyanin and tannin, contents were the highest in Gaeryangmeoru, WB, Wangmeoru, and CB and would be advantageous for wine aging. The results of this study deemed Gaeryangmeoru and CB to be suitable for red wine preparation.
Keywords
grape; wine; total acids; chromaticity; polyphenols;
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