• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.196-201
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• 1993

In order to investigate some chemical components, higher alcohols, ethyl acetate and volatile compounds of Vitis vinifera red wines were analyzed by HPLC, GC and GC-MS. During the process of ripening for the content of wine and acids were much changed, particurally the content of tartaric acid was decreased largely. Content of total phenolics and phenol flavonoid in wines which manufactured with Malbec varieties as 470mg/L and 245mg/L respectively, was higher than those in Cabernet sauvignon (310mg/L, 135mg/L) and Cabernet franc (425mg/L, 125mg/L) wines, and nonflavonoid was higher in Cabernet franc wine(300mg/L) than in others. Content of acetaldehyde was higher in Malbec wine (33mg/L) than in Cabernet sauvignon (26mg/L) and Cabernet franc (28mg/L) wines. Amount of methyl alcohol, propanol and isoamyl alcohol were higher in Cabernet sauvignon wine than in others, and isobutanol was more in Malbec wine(64mg/L), ethyl acetate was more in Cabernet franc wine as 35mg/L than in Malbec(28mg/L) and in Cabernet sauvignon (23mg/L) wines. Volatile compounds were isolated about 87~91 varieties from concentrates of three red wines by GC, and thirty-five compounds including terpine-4-ol were identified by GC-MS.

• Food Science and Preservation
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• v.20 no.5
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• pp.608-613
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• 2013

The physicochemical characteristics and antioxidant capacities of 15 red wines (Cabernet Sauvignon) from the US (5) and Chile (10) were investigated. The contents of soluble solid, reducing sugar, titratable acidity, and $SO_2$ were measured. Antioxidant capacities were examined by DPPH, ORAC assay, and total phenolic contents. In addition, polyphenols composition were analyzed by HPLC. The contents of soluble solid, reducing sugar, and acidities were 7.03~8.6 $^{\circ}Brix$, 2.7~6.7 g/L, and 0.7~0.8%, respectively, and showed no differences between wines from the two countries (p<0.05). The $SO_2$ content of Chile wines was 50% higher than that of US wines (p<0.05). Antioxidant activities by DPPH assay ranged 5.58~9.80 mM and 6.77~9.48 mM in the US and Chile wines, respectively. The ORAC values of the US and Chile wines ranged 2.17~18.08 mM and 4.55~33.77 mM, respectively. The total phenolic content ranged from 1,315 to 2,651 mg/L among the US red wines, and from 1,653 to 2,493 mg/L among Chile red wines. Gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, and kaempferol were identified by HPLC. The polyphenol contents of the Chile red wines were higher than those of the US red wines(p<0.05). There were no differences in the physicochemical characteristics and the antioxidant capacities of the wines from US and Chile, but only in their $SO_2$ and polyphenol contents (p<0.05).

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.633-642
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• 2008

Several domestic new varieties of grapes were utilized for the fermentation of wines, including Cabernet Sauvignon, NY 21576, Canner, SV 18315, Agawan, and Black Bagal red wines, and Naples, Aligote, and Alicante white wines. The oBx values of the grapes ranged between 17 and $20^{\circ}Bx$. Soluble solid content was adjusted to $21^{\circ}Bx$ by adding sugar for all grapes and fermented at $20^{\circ}C$ for 2 weeks. Black Bagal and Cabernet Sauvignon were relatively slower than other grapes with regard to alcohol production rate. The L value of wine made from Agawan and NY 21576 were lower and darker than those of wines prepared from other grapes. Wine made from NY 21576 grapes had a polyphenol concentration of 1.40 mg/mL, which was higher than that of any other wine, whereas wines made from MBA and all white wines evidenced value of only 0.55 mg/mL and 0.15 mg/mL, respectively, after 2 weeks of fermentation. The sensory evaluations demonstrated that the quality of red wines made from NY 21576, Cabernet Sauvignon, Black Bagal, and that of white wines made from Naples grapes were favorable among the different grape variants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1740-1745
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• 2009

In this study, effect of resveratrol concentration on wine taste was investigated. Content of resveratrol in 14 different wines were quantified using HPLC. The resveratrol concentrations in the Australian wine samples (grape species: Syrah) with 3 vintage years were analyzed and different concentrations of resveratrol were observed (2.89-3.84 mg/L). Variation in wine grape species with the same wine manufacturer (Chile, 2006) and variation in different manufacturing country of origin with same wine grape species (Cabernet Sauvignon, 2006) also produced the variations in resveratrol concentration. The preference analysis (color, aroma, taste,astringency and overall acceptability) of the sample wines were determined by 15 panelists using 5-point hedonic scale. When the analysis results of the resveratrol concentrations in the sample wines were compared with the preference analysis of sample wines, the resveratrol concentration in the wine produced the positive effects in the wine preference analysis in the factors of aroma, taste and color.

• Journal of Plant Biotechnology
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• v.29 no.2
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• pp.123-127
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• 2002

Effect of cytokinins (BA, TDZ, zeatin, 2iP, and kinetin) applied either singly or in combination on in vitro growth of two grape cultivars ('Cabernet Sauvignon' and 'Campbell Early') was investigated as a serial work for mass production of grapevine nursery stocks. In single treatment, shoot growth of two cultivars was most favorable in control. Shoot proliferation was satisfactory with 10 $\mu$M BA regardless of cultivars and cytokinin combinations, followed by TDZ. Other treatments resulted in very poor or no branching. Total explants ready for subculture produced by 10 $\mu$M BA outnumbered those by other treatments. TDZ was also effective. TDZ significantly increased the fresh weight and callus formation while shoot growth was unsatisfactory. Shoot growth response of two cultivars in combined treatments was also most favorable in control as was in single treatments. When TDZ was combined with zeatin, 2iP, and kinetin which failed to induce branching, proliferous branching was induced though the shoot number was behind that of single treatments of BA and TDZ. TDZ was very effective for total number of explants and fresh weight, showing 10-fold increase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.190-195
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• 1993

In order to investigate the changes of some chemical components during the maturation of Vitis vinifera red grapes, brix, total sugar, organic acids, total acid, pH and free amino acids were analyzed by HPLC etc. Brix, pH and total sugar content during the maturation of red grapes were increased rapidly but total acidity was decreased between 12~14 days after the formation of sugars. Its compositions were 16.5~17.9 of brix, 14.8~16.4g/100ml of total sugar, 3.24~3.25 of pH and 0.81~0.92g/100ml of total acidity. The ratio of brix/acid was increased gradually during the maturation. Glucose and fructose were contained more than 99% of total sugar and the content of sucrose were 0.03~0.04g/100ml in three varieties (Cabernet sauvignon, Cabernet franc and Malbec). The ratio of fructose/glucose in maturated three red grapes was ranged 1.04~1.06. Organic acids during the maturation, when sugars increased, were decreased rapidly and the ratio of tartaric/malic acid showed 0.83~1.00. Free amino acids during the maturation were increased and these content were 256.8mg~290.9mg/100ml in three varieties. The content of proline was the highest content of free amino acids in three red grapes, the next ones were arginine, alanine and glutamic acid in the other with 73.2~77.2% of total free amino acids. Especially, content of arginine was higher than others in Malbec variety.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1516-1516
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• 2001

During the recent years, wine analysis has played an increasing role due the health benefits of phenolic ingredients in red wine [1]. On the other hand there is the need to be able to distinguish between different wine varieties. Consumers want to know if a wine is an adulterated one or if it is based on the pure grape. Producers need to certificate their wines in order to ensure compliance with legal regulations. Up to now, the attempts to investigate the origin of wines were based on high-performance liquid chromatography (HPLC), gas chromatography (GC) and pyrolysis mass spectrometry (PMS) [l,2,3]. These methods need sample pretreatment, long analysis times and therefore lack of high sample throughput. In contradiction to these techniques using near infrared spectroscopy (NIRS), no sample pretreatment is necessary and the analysis time for one sample is only about 10 seconds. Hence, a near infrared spectroscopic method is presented that allows a fast classification of wine varieties in bottled red wines. For this, the spectra of 50 bottles of Cabernet Sauvignon, Lagrein and Sangiovese (Chianti) were recorded without any sample pretreatment over a wavelength range from 1000 to 2500 nm with a resolution of 12 cm$\^$-1/. 10 scans were used for an average spectrum. In order to yield best reproducibility, wines were thermostated at 23$^{\circ}C$ and a optical layer thickness of 3 mm was used. All recorded spectra were partitioned into a calibration and validation set (70% and 30%). Finally, a 3d scatter plot of the different investigated varieties allowed to distinguish between Cabernet Sauvignon, Lagrein and Sangiovese (Chianti). Considering the short analysis times this NRS-method will be an interesting tool for the quality control of wine verification and also for experienced sommeliers.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.284-289
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• 2020

The cultivars of wine grapes 'Doonuri', 'Narsha', 'Cabernet Sauvignon', and 'Merlot' were cultivated in Modified-T (MT), Modified-T Cane pruning (MTC), and Geneva Double Curtain (GDC) trellises, and the changes in vine growth, fruit and wine characteristics were compared for two years (2018 and 2019). With respect to the vine growth characteristics, the wine grape cultivars cultivated in the GDC trellis were significantly inferior to those cultivated in the MT or MTC trellises. The grape yields of the cultivars cultivated in GDC trellise increased by 1.5 to 2 times cultivated in the GDC trellises compared to those cultivated in the other trellis, however, the fruit characteristics (total soluble solids, titratable acidity, and berry weight) did not differ among the differently cultivated groups. Moreover, the anthocyanin content and red color of the wine were significantly enriched in all red wine grape cultivars cultivated in the GDC trellises.

• Journal of Korea Entertainment Industry Association
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• v.13 no.3
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• pp.27-41
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• 2019

The study tested the old wines of Château Latour 1953 and tried to analyze the differences from the old wines. Even if not the great vintage, the quality change of old wine gives a new flavor, so it requires analysis results from empirical concepts, decanting, and testing. Based on the analysis results, the government wanted to re-evaluate the old wine and give consumers joy and implications for the wine. The wine to be studied is Château Latour 1953 and is an old wine from the French province of Pauillac. Wine blending is known to be 75% of cabernet sauvignon, 20% of melot, 4% of cabernet franc and 1% of petit verdot. The alcohol level is 13% and the test date is July 2-7, 2018(decanting period 5.4 days/15:00 p.m. on July 7). The testing site was a wine cafe in Daegu City, and the tester consisted of one FICB Korean grand commander and one KOV Finland commander and selected Japchae of Korean food as a mariage. The ullage of Chateau Latour 1953 was 3.0cm and was set up for one month for testing. Decanting time was applied to the calculation formula 2018(current year)-1953(vintage year)/12=5.4 days, which was investigated in this study. Aroma smelled of cork, old grapes, tobacco, leaves and leather, the bouquet was identified in five stages, and the testing was analyzed in seven stages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1666-1671
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• 2010

The physicochemical characteristics and acceptability of various commercial low-priced French wines were determined. A~E wines were manufactured from France and F wine was bottled in Germany using French Cabernet Sauvignon grape species. Sample wines were analyzed for pH, total soluble content, acidity, color, total sugar, total polyphenol and sulfur dioxide. The pH of the wines were ranged from 3.3 to 2.6. The total soluble contents were the highest in wine A (10.25 Brix%), followed by wine C (9.72 Brix%), wine D (9.67 Brix%) and wine B (9.61 Brix%) and were the lowest in wines E and F (9.42 Brix%). In the color analysis, wine F showed the highest L (lightness) and a (redness) value (28.11 and 23.86, respectively). The b (yellowness) value for all the samples studied ranged from 52.17 to 61.05. Wine C (62.24 g/L) and F (69.91 g/L) showed higher total sugar contents, and the total sugar contents of wines D, E, B and A were 48.58, 42.74, 37.74 and 36.99 g/L, respectively. Total polyphenol contents were the highest in wine C (2.59 g/L) and the lowest in wines A and B (1.90 g/L). The contents of sulfite in wine D (68.78 mg/L) were the highest and was the lowest in wine B (58.18 mg/L). The sensory characteristics and preference analysis (sourness, bitterness, sweetness, astringent taste, aroma, color and overall acceptability) of the red wines used in this study were determined by 15 panelists using the 7-point hedonic scale. Sourness of wines ranged between 3.8~4.9 and sweetness of wines D and F (3.0) were the highest amongst the red wines used in this study. Wines D, E and F had the higher scores in overall acceptability of sensory properties and wine E was the highest amongst the wines used in this study.