• 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.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.24-37
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• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.4
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• pp.1528-1533
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• 2010

This study investigated the fermentation characteristics of wild grape(Vitis amurensis) wine prepared with reed(Phragmites communis) root. The reed root was added to the fermentation of wild grape wine in the quantities of 0.5%, 1.0% and 2.0%. An addition of reed root during yeast fermentation of wild grape wine decreased the acidity and increased pH of fermentation culture, thus enhancing the consumption of sugar and production of ethanol. Especially, the addition of 2% reed root led to production of about 13% ethanol in 4 day of fermentation time. The sensory evaluation showed that the wild grape wine fermented with 2.0% reed root was most acceptable.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.311-317
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• 2006

Physicochemical analysis of the wild grape juice and its wine extracted with ethanol were assessed. The contents of moisture in wild grape juice and its wine were 78.7${\pm}$0.2% and 74.4${\pm}$O.4%, respectively. Total anthocyanin and flavonoid contents of wild grape juice were higher 4 times and 10 times than those of wild grape wine, respectively. Of the 17 amino acids, the glutamic acid in wild gape juice and threonine in wild grape wine were the highest, which were 43.7${\pm}$1.4mg/100 g and 14.1${\pm}$0.7 mg/100 g, respectively. Electron donating abilities of wild grape juice and its wine at concentration of 1,000 ${\mu}$g/ml were 93.1${\pm}$1.2% and 88.9${\pm}$O.8%, respectively. The nitrite scavenging abilities of wild grape juice and its wine were gradually increased by increasing levels of the extracts to 79.6${\pm}$1.27% and 72.8${\pm}$1.01% at concentration of 1,000 ${\mu}$g/ml under pH 2.5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• 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 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.

• Journal of Practical Agriculture & Fisheries Research
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• v.9 no.1
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• pp.47-58
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• 2007

New Wild Grape berry weighs approximately 3.7g, which is one fourth of the weight of the general grape wine (12.2g). The pH of New Wild Grape wine is around 3.34, which is lower by 0.3 than that (3.62) of general grape wine. It contains higher organic acids, so it has stronger sour taste. The sugar content of New Wild Grape is 17° Brix, which is higher than that (15° Brix) of general grape wine. The color of New Wild Grape is blackish, owing to the lower lightness, redness, and yellowness compared with those of general grape wine. Depending on the mixing with or without oak tree, there is little difference in the pH, organic acid, reducing sugar, and amount of alcohol after ripening for 1 year. In taste, New Wild Grape wine mixing with oak tree is evaluated better than that of the wine without oak tree. Especially, in the case of the wine mixing with oak tree's sawdust, the quality in color, taste, and smell became improved. After fermentation, the pH of New Wild Grape Wine ripened with oak tree charcoal increased from 3.82 to 3.86, as it gets more oak tree charcoal, and the organic acid decreased from 0.91㎖ to 0.86㎖. However, there is no difference in alcohol amount. Lightness in color tended to be reduced, whereas redness tended to be increased. Adding 3% of oak tree charcoal made the taste and smell improved. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal, there is little difference in the pH and the organic acid, whereas there is a little difference in those of New Wild Grape Wine without addition of oak tree charcoal. As the addition of oak tree charcoal increased, the lightness and redness became higher. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal in oak tree barre, the taste became improved.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.68-73
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• 2011

Total anthocyanin and color intensity contents of wild grape wine were $4.3{\pm}0.3%$ and $10.2{\pm}0.8%$, respectively. The contents of total phenols and flavonoid in wild grape wine were $18.8{\pm}3.9$ mg/100 g, $0.5{\pm}0.2$ mg/100 g, respectively. Total mineral content in wild grape wine was $22.6{\pm}0.2$ mg/100 g and the 10 minerals of the potassium content ($5.3{\pm}0.2$ mg/100 g) was the highest. Electron donating abilities of wild grape juice at concentration of 1,000 ${\mu}L/mL$ were $90.4{\pm}1.8%$. Reducing power of wild grape wine at concentration of 1,000 ${\mu}L/mL$ were 0.932. The electron donating abilities and reducing power were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. The nitrite scavenging ability of wild grape win was $76.3{\pm}1.3%$ at concentration of 1,000 ${\mu}L/mL$ under pH 1.2.