• The Journal of Natural Sciences
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• v.19 no.1
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• pp.37-44
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• 2008

To develop a new functional wine, manufacture and quality characteristics of wild grape wine were investigated. Ethanol contents of wild grape wine was 11.0%, and total acidity and volatile acid content were 0.63% and 0.0402%, respectively. Antioxidant activity of the wild grape wine which is related in anti-aging functionality, was 41.6%. From this results, we concluded that the wild grape wine is a high valuable wine.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.7-12
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• 2010

A significant difference in table grape quality was found between harvest seasons, producers and cultivars. In general, 'Kyoho' grapes showed much greater difference in fruit quality than 'Campbell Early'. The ratio of 'Campbell Early' grapes with poor quality (below quality standard within grades), was higher in fruit harvested early in the season, mainly because of immature fruit harvest. In 'Kyoho', poor quality of fruit seemed to be derived from the deviation of cultural practice between producers. Major factors responsible for poor quality in both cultivars includes harvest of unripe cluster, poor sorting and grading, berry abscission, and poor coloration. It is recommended to introduce a new quality standards considering the market condition in 'Kyoho' or a fresh-cut technology of grape berries for niche market.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• Korean Journal of Organic Agriculture
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• v.9 no.3
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• pp.73-83
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• 2001

The qualities of the rice straw, black locust and orchardgrass silage added with grape pomace were investigated in this study and the amount of grape pomace added in different treatments were 0, 20, 40 and 50%, respectively. Crude protein contents of rice straw(6.5-10.6%) and orchardgrass silage(13.2-14.8%) added with grape pomace were significantly higher(p<0.05) than that of 100% rice straw(5.3%) and orchard grass silage(12.8%), however the crude protein contents(14.9-15.6%) of black locust silage in supplementation were lower than that of 100% black locust silage(16.3%). With higher amount of addition of grape pomade to rice straw, black locust and orchardgrass silages, ADF, NDF and crude ash contents decreased significantly(p<0.75). Moisture contents decreased according to the higher proportion of grape pomace in the rice straw silages, but increased according to the higher proportion of grape pomace in the black locust and orchardgrass silage. Values of pH in 20∼60% addition of grape pomace in rice straw(4.0∼4.2), black locust(4.1∼4.3) and orchardgrass silages(4.2∼4.4) were lower than that of 100% in rice straw(4.6), black locust(5.4) and orchardgrass silages(4.7). The contents of acetic acid and total volatile fatty acid significantly increased according to higher levels of addition of grape pomace compared to the respective values of silage. However the contents of lactic acid in supplementation of grape pomace were lower than that of 100% black locust silage.

• The Journal of Natural Sciences
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• v.15 no.1
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• pp.69-78
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• 2005

To develop a new functional fruit wine, quality characteristics and physiological functionality of wild grape wine (WGW) were investigated and compared with that of foreign grape wine (FGW). Ethanol contents of WGW was 11.0%, similar to that of FGW(10.6%), but total acidity(0.67%) and total anthocyanin content($A_{520}$: 0.32) of WGW were higher than those of FGW(0.4%, 0.22). Antioxydant activity and SOD-like activity of WGW which is related in anti-aging functionality were 93.6% and 53.0%, respectively, higher than those of FGW(85.9%, 42.5%). from this results, we concluded domestic wild grape wine is very excellent functional fruit wine.

• Food Science and Preservation
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• v.12 no.6
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• pp.600-607
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• 2005

This study was conducted to prepare high quality grape seed oils by solvent extraction and chemical refining process. Additionally, quantitative analysis of several functional components in grope seed was carried out to compare quality characteristics of grape seeds from grapes grown by conventional and organic agricultural practices. There are no significant differences in several functional constituents of grape seeds between conventionally cultivated- and organically cultivated-grapes, although some functional compositions of grape seeds are different between two cultivation methods. The dried grape seed was pretreated with roasting heating for 5 min, milled and then extracted twice with n-hexane under reflux at $50^{\circ}C$ for overnight, followed by filtration and evaporation. The crude grape seed oil was successively purified by degumming with $0.1\%\;H_3PO_4$, deaciding with $20\%\;NaOH$, and then decoloring and deodorization by a steam distillation, and thereby producing purified grape seed oil(yield: $5.0\%/dried$ grape seed). Physicochemical characteristics of the purified grape seed oil were comparable to those of the imported grape seed oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.118-127
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• 2015

In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific gravity of control batter was 0.48 g/mL, and it decreased with increasing amounts of wild grape powder, whereas viscosity showed the reverse effect. The pH of batter and cake decreased with increasing amounts of wild grape powder. The moisture content significantly increased with increasing amounts of wild grape powder, and the water activity of cakes was not significantly different between samples from 0.905~0.908. For color, lightness and yellowness deceased with increasing amounts of wild grape powder, whereas redness showed the reverse effect. For texture, hardness, fracturability, gumminess, and chewiness significantly increased with increasing amounts of wild grape powder. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder. In the sensory evaluation, the control sample showed the highest scores for color, flavor, softness, and overall acceptability. Based on these results, wild grape powder could be considered as a functional material, and 6% wild grape powder is the optimum level for manufacture of rice chiffon cake.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.168-174
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• 2005

This study was carried out to investigate the feeding effect of wild grape wine by-products on pork qualities. The chemical composition, volatile basic nitrogen, thiobarbituric acid reactive substances and pH were not significantly different between control and wild grape pork, but the cholesterol and roast loss of wild grape polk. were lower than those of the control, and 1l1e salt soluble protein extractability of the control was lower than that of the wild grape pork. The Hunter's $a^{\ast}$ and $b^{\ast}$ value of wild grape polk. meat were higher than the control, the $a^{\ast}$ value of wild grape polk. meat was higher than the control, but the $L^{\ast}$ value of meat and fat were not significantly different between control and wild grape pork. The cohesiveness, gumminess and chewiness of control(respectively $66.2\%$ 428kg and 189g) were higher than wild grape polk. (respectively $61.4\%$ 357 kg and 154 g). The total amino acid composition of polk. were not significantly different between control and wild grape wine, The glutamic acid, leucine, arginine and aspartic acid were major amino acids in control and wild grape pork. The arachidonic acid $(C_{20:4})$, EPA $(C_{20:5})$ and DHA $(C_{22:6})$ of wild grape polk. were higher than those of the control. The taste (p<0.001), aroma (p<0.05), flavor (p<0.001), juiciness (p<0.01) and palatability (p<0.01) of wild grape polk. were higher than those of the control, but the texture between control and wild grape polk. were not significantly different.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.371-376
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• 2012

This study was conducted to investigate the effect of dietary supplementation of wild grape (Vitis coignetiae) on egg qualities. Laying hens were randomly assigned to three different dietary groups containing 0, 0.25, and 0.5% of wild grape and fed for 8 weeks, respectively. Eggs were collected after feeding period and stored at $4^{\circ}C$ for 7 days. Egg quality traits and cholesterol level of egg yolk were measured at 0 and 7 days of storage. There were no significant differences in total cholesterol content of egg yolk and egg shell thickness among the treatments. However, egg weights of wild grape-fed groups significantly increased compared to that of control. Dietary supplementation of 0.25% wild grape increased the shell and yolk colors compared to the control. Dietary supplementation of 0.5% wild grape significantly increased albumen height and Haugh unit and decreased egg shell hardness and pH values at day 0. However, no differences were found after 7 days of storage. Consequently, the dietary supplementation of wild grape improved the egg qualities on some extent including egg weights, shell and yolk color, albumen height, and Haugh unit.

• Food Science and Preservation
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• v.17 no.5
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• pp.608-615
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• 2010

We investigated the effect of grape-must temperature ($50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$) on wine quality. We used Muscat Bailey A (MBA) grapes; these are often used in wine making in Korea. The numbers of viable bacteria, yeasts and molds in grape-must decreased with an increase in temperature. Polyphenol oxidase activities in grape-must were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, and tannin contents of MBA grape wine were higher after heating at $70^{\circ}C$ than after use of lower temperatures. Antioxidant activity was also enhanced after exposure to high temperatures, which may be attributable to the presence of increased levels of polyphenolic compounds in the grape-must. Thus, the heat treatment to prepare grape-must before wine fermentation greatly affects wine quality.