• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.67-71
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• 2008

The goal of this study was to vinify four varieties of grapes, namely Vitis labrusca L (Gerbong), Vitis labrusca B (Campbell Early), Vitis labrusca (Muscat Bailey A) and Vitis hybrid (Sheridan), and to investigate the changes in the physicochemical properties and antioxidant activity of the red wines during fermentation and post-fermentation. The ethanol content of the four red wines varied only slightly from 11.4%-12.8%, indicating that no significant change occurred during the fermentation and post-fermentation. The total anthocyanin and phenol contents as bioactive compounds were the highest level in the Vitis labrusca B red wine. The antioxidant activity was also the highest of 88.9% after 10 days fermentation in the Vitis labrusca B red wine and showed from only 36.6% to 61.7% in the other red wines, though the range decreased to 33.1%-64.1% during post-fermentation for 120 days at $4^{\circ}C$. Our results show that the vitis labrusca B red wine has the potential to become a functional red wine because of its high antioxidant activity.

• Food Science and Preservation
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• v.30 no.5
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• pp.847-856
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• 2023

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.528-535
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• 2009

Three domestic varieties of red grapes were utilized for the fermentation of wines, including Campbell, Muscat Bailey A (MBA), and Sheridan. The grapes were treated by four different methods before fermentation, which included conventional fermentation for red wine, fermentation with skin-removed grapes, fermentation with grapes and addition of removed skins, and fermentation with grape juice. Three different grape varieties with four different treatments did not show any differences in terms of $^{\circ}Bx$ and alcohol changes during fermentation. However, the L value of the MBA wine was lower and darker than the L values of wines prepared from Campbell and Sheridan grapes. The wines prepared from grapes with the addition of removed skins were darker and had 30% higher polyphenol concentrations than those of wines made from grapes by the conventional method, regardless of the grape varieties. Sensory evaluations of dry-type wines demonstrated that quality was higher for those made from Campbell and MBA grapes with the addition of removed skins than for wines made by the conventional method. Whereas for sweet-type wines, the wine that was made from the skin-removed grapes (Sheridan) was more favorable than that made by the conventional method.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.708-713
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• 2013

The ethanol solvent extracts obtained from the pulp, skin, seeds, leaves, fruit stems, and pruning stems of four Korean new grape varieties ("Dunoori", "Narsha", "Cheongsoo", and "Heukbosek"), as well as "Campbell Early", and "Muscat Bailey A (MBA)" were evaluated for their total phenolic and anthocyanin contents. The concentrations of four phenols of biological interest, catechin, epicatechin, quercetin, and resveratrol in the different parts were quantified by high-performance liquid chromatography-ultraviolet analyses. The skin of "Narsha" and "Heukbosek", the leaves of "Narsha", the fruit stems of "MBA", and the pruning stems of "Campbell Early" and "Heukbosek" had the highest resveratrol content. In particular, the resveratrol in the fruit stems of "MBA" had the highest concentration as compared to the other varieties in the different parts. The seeds of "MBA", and the fruit stems of "MBA" and "Heukbosek" had the highest catechin content. Epicatechin was detected in the seeds, fruit stems, and pruning stems. Quercetin was detected only in the leaves. In summary, the catechin and epicatechin contents were significantly higher than the quercetin and resveratrol contents. The concentrations of the physiologically active components present in the grapes were high in the non-edible parts than in the edible parts; therefore, they could be useful in industrial applications.

• Food Science and Preservation
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• v.16 no.4
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• pp.463-471
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• 2009

We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature ($60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$). We found that long heating time and high temperature, especially treatment at $90^{\circ}C$ for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at $80^{\circ}C$ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at $70^{\circ}C$ for 60 min and at $70^{\circ}C$ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.366-370
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• 2007

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was $24^{\circ}Brix$ and an optimum temperature was $24^{\circ}C$. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and pH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.