• Korean Journal of Plant Resources
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• v.31 no.1
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• pp.71-76
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• 2018

This study was conducted to investigate the effect of shoot twist on fruitfulness and fruit quality of 'Campbell Early' grapevine. Proper pruning and training are essential to produce a good yield of high-quality fruit and to maintain the balance between vegetative growth and fruiting. The most common problem in spur-pruned 'Campbell Early' cultivar is that vigorous buds has low fruitfulness and thereby the shoot become more vigorous the following spring because of lower crop load. Therefore, shoot twists in very vigorous 'Campbell Early' canes (above 10.0 mm) were performed on the third nodes and the $7^{th}$ nodes of each shoot at 7 days before bloom and full bloom, respectively. Sprouting date, blooming date were not significantly different among the treatments while, harvesting date was delayed approximately 3 days. However, number of berries per cluster, cluster weight and fruitfulness were significantly higher in the shoot twist treatment on the third nodes than the control that was topping alone. Combination treatments of shoot twist and topping had an additive effect on increasing cluster weight resulting in higher increase of yield by 12.1 ㎏ per vine. These results indicated that the shoot twist on very vigorous canes of 'Campbell Early' grapevine for well fruitfulness seemed to be very effective.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.143-149
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• 2008

The effects of fruit bagging time, bag kinds, and plant oil treatment on fruit cracking, pathogenic decay, and quality in grapevines were studied. The occurrence of cracking fruit was not affect by bag kinds in 'Campbell Early'. But, bitter rot occurrence in 'Campbell Early' and occurrence of cracking fruit and bitter rot in 'Wase Campbell Early' decreased effectively compared the ones of conventional bag, window bag, calcium coated bag to non-bagging. The cracking fruit occurrence of and 'Kyoho' decreased significantly by bagging to each before July 5 of 'Campbell Early' and before June 29 and July 5 of 'Kyoho' grapevines. The cracking fruit and bitter rot occurrence by plant oil treatment decreased significantly in 'Wase Campbell Early', and increased calcium of fruit skin in 'Campbell Early'. The soluble solids in fruits were much reduced by window bag and the Hunter b value in fruit skin was reduced by calcium coated bag. Accordingly, treatment of Ca-coated bag and plant oil was become judgment to reduction effect of cracking fruit.

• Korean Journal of Microbiology
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• v.43 no.3
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• pp.217-221
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• 2007

The domestic cultured Campbell's Early and Geubong grapes were fermented far the production of red wines with the isolated wild yeast Saccharomyces cerevisiae IJ850. For the isolation of wild yeast, Geubong and Campbell's Early grapejuices were naturally fermented at room temperature for 6 days without adding stater culture. The strain isolated from Geubong which has 1.8 times higher fermentative ability than the strains isolated Campbell Early was selected. The selected strain was identified by using 26S rDNA sequencing. The strain showed 99.7% of similarity with Saccharomyces cerevisiae and thus identified as Saccharomyces cerevisiae IJ850. It was investigated the fermentative ability as the start culture. For the production of grapewine, the final sugar concentrations of grapejuices were adjusted to the $25^{\circ}Brix$ with anhydrous glucose. The grapejuices were fermented at room temperature for 10 days in the air-locked bottles filled with $CO_2$ gas. The final yield and alcohol concentration of Campbell's Early and Geubong grapewines fermented with the isolated wild yeast were 80.8%, 11.0% and 87.8%, 13.0%, respectively. Between the isolated wild yeast S. cerevisiae IJ850 and the commercial yeast S. cerevisiae EC1118, total acidities of grapewines produced with wild yeast were lower than those produced with the commercial yeast. The pH values and the values of color analysis of grapewines produced with both strains were similar. The total phenol contents of campbell's Early and Geubong wines produced with the isolated yeast and the commercial yeast were obtained in the range of 75 to 125mg/L. In conclusion, S. cerevesiae IJ850 isolated from the domestic cultured Geubong grape is able to use to produce grapewines as stater culture.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.516-521
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• 1999

The average sugar content and total acidity (tartaric acid %) in Campbell Early harvested at Youngdong, Chungbuk in 1998 were $11{\sim}16^{\circ}Brix\;and\;0.7{\sim}1.1%$, respectively. Extra sugar should be added to musts to have higher than 12% of alcohol content for red wine fermentation. When extra sugar and active dry yeast were added to Campbell Early must, wine fermentation was ended after 9 days at $25^{\circ}C$. The ethanol content was 14.7% (v/v). However, when sugar was added only without yeast, wine fermentation was ended up at 14. 4% (v/v) of ethanol after 15 days. The total acidity (tartaric acid %) and pH was almost unchanged during both fermentations. Potassium metabisulfite was found to inhibit the propagation of bacteria without affecting red wine fermentation. But when potassium metabisulfite was directly added to young red wine after fermentation, the red color of wine was decolorized to yellow.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.390-399
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• 2007

Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.275-281
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• 2013

Low temperature is one of the major environmental factors that affect productivity including reduced growth and budding of vines, and changes of metabolic processes in grape (Vitis spp.). To screen the specific expression of abiotic stress-related genes against cold treatment in 'Kyoho' and 'Campbell Early' grapevines, expression of various defense-related genes was investigated by RT-PCR and real-time PCR. Among the 67 genes analyzed by RT-PCR and real-time PCR, 17 and 16 types of cDNA were up-regulated, while 5 and 6 types were down-regulated in cold-treated 'Kyoho' and 'Campbell Early' grapevines, respectively. Genes encoding carotene (Cart3564 and Cart4472), chalcone isomerase (CHI), cytochrome P450 (CYP), flavonol synthase (FLS), endo-${\beta}$-glucanase precursor (Glu), glutathione peroxidase (GPX), glutathione-S-transferase (GST), leucine-rich repeats (LRR), manganese superoxide dismutase (Mn-SOD), phenylalanine ammonia lyase (PAL), polygalacturonase-inhibiting protein (PGIP), proline rich protein 2 (PRP2), small heat shock protein (sHSP), temperature induced lipocalin (TIL), and thaumatin-like protein (TLP) were up-regulated, while those encoding CBF like transcription factor (CBF1), chitinase-like protein (CLP), cold induced protein (CIP), glycerol-3-phosphate acyltransferase (GPAT), and mitogen-activated protein kinase (MAPK) were down-regulated by low temperature treatment in both in 'Kyoho' and 'Campbell Early'.

• Journal of Microbiology and Biotechnology
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• v.20 no.7
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• pp.1121-1127
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• 2010

This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic fermentation and malolactic fermentation (MLF), respectively. After 200 days of incubation, the chemical compositions of yeast/LAB-added wine (YL-wine) were compared with those of no-starter-added wine (control) and yeast-added wine (Y-wine). The results show that no significant differences were observed in pH, total sugar, and alcohol content among the wine samples, but the malic acid content in YL-wine was significantly reduced, and various esters and higher alcohols were synthesized. The sensory test revealed that the addition of dual starters resulted in improved overall acceptability in wine. This study emphasizes the importance of O. oeni in addition to yeast in making Campbell Early wine.

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.415-424
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• 2020

This study investigated the effects of an ethylene scrubber (ES) with a micro-perforated polypropylene (MP-PP, 30 ㎛) or a high density polyethylene (MP-HDPE, 30 ㎛) film liner for the export carton packaging box in 'Campbell Early' grapes. Rachis browning was highest in the untreated group, followed by MP-PP and MP-HDPE for 14 days of simulated marketing at 20℃. The combination treatment of ES with the film liners showed a partial inhibition of the rachis browning regardless of the film liners. The effects of an alcohol releaser (AR) sachet or chlorine dioxide (CD) diffuser co-packaging were also investigated in the 'Campbell Early' grapes packed with the MP-HDPE (40 × 99 pin hole·m^-2) film liner. The CD 1 g treatment showed a very limited weight loss of 1.1%, which was significantly lower than the 4.7% of the untreated control after 14 days of simulation marketing at 20℃. The berry shatter was 0.7% for the MP-HDPE + CD 1 g treatment and 1.8% for the MP-HDPE + CD 5 g treatment on the 10th day of the simulated marketing, which was significantly lower than the 8.9% of the control. The stem browning was significant suppressed until the 10th day of the simulated marketing. In particular, the CD 1 g treatment in combination with the MP-HDPE showed a low rachis and pedicel browning index of 2.0, which is 50% and 40% lower than that of the untreated control and the MP-HDPE single treatment, respectively. In addition, the CD 1 g treatment group showed a higher decay reduction effect than the CD 5 g treatment group, which caused high concentration damage.

• Food Science and Preservation
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• v.16 no.6
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• pp.977-984
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• 2009

Campbell Early grapes, the major grape variety in Korea, contain 13 - 15% (w/v) sugar, which is lower than that appropriate for fermentation of red wine. Therefore, chaptalization with sucrose is usually used to increase the sugar level to an extent adequate to produce a wine containing about 12% (v/v) alcohol. In the present study, fermentation of freeze-concentrated Campbell Early grape juice at $25^{\circ}Brix$ was investigated using several industrial wine yeasts including Saccharomyces cerevisiae OC2, S. cerevisiae Fermivin, and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohol, total acid, and yeast viable counts were investigated. Alcohol content reached maximal levels after 9 days of fermentation, and was 12.6% (v/v) when the Fermivin strain was used and 13% (v/v) when each of the OC2 and W-3 strains was used. No significant between-strain difference was found, except for slightly slower alcohol production and sugar consumption, and a higher total acid content when strain OC2 was used. Changes in the yeast viable counts were similar during fermentation. The physicochemical characteristics of Campbell Early wine prepared using freeze-concentrated juice were investigated by measuring the levels of total phenolic compounds, organic acids, acetaldehyde, and minor alcohols and assessment of color values. Similar levels of soluble solids and total phenolic contents were observed in wines fermented by the three different strains, but a higher level of total acid was noted in OC2-fermented wine and a lower level of alcohol in Fermivin-fermented wine. The highest level of malic acid and the lowest level of lactic acid were detected in Fermivin-fermented wine. Although the wines showed variable levels of acetaldehyde and minor alcohols, the concentrations of these materials were much lower than those mandated by legal regulations promulgated by the Korean National Tax Service. Red and violet colors in OC2-fermented wine were darker than those of W-3-fermented wine. In sensory evaluation, W-3-fermented wine obtained the highest scores for color and flavor. However, the best taste score was reported for the OC2-fermented wine, whereas Fermivin-fermented wine was awarded the highest score in overall acceptance.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.72-80
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• 1970

The chemical composition of the of grape juices produced in Korea in 1969 were analyzed and the amino acids and sugars in these juices were detected by means of paper partition chromatography. The results are summarized as follows: 1. Less sugar and amino-N and more acid were contained in Korean grape juices than those of foreign's, and tannin content was not so different as foreign's. 2. More sugar, amino-N and tannin and less acid were contained in the juices of Campbell Early obtained in Anyang district than in Taejon and Pohang districts. 3. Twenty-one amino acids detected in grape juices were distributed as following frequency. Aspartic acid, serine, glycine, asparagine, lysine, arginine, threonine, alanine ${\gamma}-amino$ butyric acid, valine, leucine, proline (in 11 varieties), glutamine, tyrosine(10), cystine(9), glutamic acid, Hydroxyproline(8), isoleucine(4), phenylalanine, unknown(3). 4. Alanine was mostly abundant in all varieties and ${\gamma}-amino$ butyric acid was next and the decreasing order were arginine, valine, leucine, proline, glutamine, threonine, etc. in the amount. 5. Number of amino acid detected in grape juices of each varieties were 20 sorts in Delaware(Anyang), 19 in Black Hamburg, and Schuyler, 18 in Campbell Early(three districts), Delaware(seedless, Taejon) and Alden, 17 in Niagara, 16 in Muscat Hamburg, and 15 in Golden Muscat. 6. Number of essential amino acids contained in Delaware(Anyang) and Black Hamburg were 6 sorts and in Campbell Early (Anyang), Niagara and Muscat Hamburg were 5 and in others 4. 7. The same number of amino acid were detected in the juices of Campbell Early obtained from three districts, but hydroxyproline was detected in that of Anyang only, while isoleucine was appeared in those of Taejon and Pohang. 8. Glucose, fructose were detected in all grape juices.