• Food Science and Preservation
• /
• v.16 no.6
• /
• pp.977-984
• /
• 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
• /
• v.2 no.1
• /
• pp.72-80
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.590-596
• /
• 2002

The domestic grape, cultivar Campbell's Early, was investigated for suitability for production of red wine. The factors for red wine fermentation and quality such as concentrations of sugar, acidity and organic acids in the fresh fruit and the wine from the grape were analyzed. The average concentration of sugar in the fruit was 14%. Since the concentration was not sufficient for fermentation, sugar was added up to 23%. It resulted in production of wine with 12% of alcohol. The total acidity and pH of the fruit were 0.8% and pH 3.4 respectively. Those were optimum levels for fermentation. The fruit contained 3,649 ppm of tartaric acid, 5,339 ppm of malic acid and 948 ppm of citric acid. The wines from Icheon and Youngdong, which were fermented from the grape and M wine which was an imported red wine, were tested. Their pH were 3.5, 3.4 and 3.7, and total acidities were 0.75%, 0.71% and 0.57%, respectively. They contained 1,881 ppm, 2,098 ppm and 8,534 ppm of tartaric acid, 3,033 ppm, 1,952 ppm and undetectable amount of malic acid, 769 ppm, 389 ppm and undetectable amount of citric acid, and 3,337 ppm, 2,368 ppm and 11,991 ppm of lactic acid. This results indicated that M wine contained much more amounts of tartaric acid and lactic acid than the wines of Icheon and Youngdong. The sensory analysis showed that Korean students preferred Youngdong and Icheon wine to M wine. The analytic results indicated that the domestic grape, cultivar Campbell's Early, is suitable source for high quality red wine.

• Korean Journal of Plant Resources
• /
• v.27 no.2
• /
• pp.119-124
• /
• 2014

This study was accomplished to investigate the effect of harvest time on the contents of polyphenolic compounds such as epicatechin, catechin, resveratrol and quercetin in grapes (Vitis spp.). The souble solids contents were increased with harvest time delay, while the titratable acidity continuously decreased in all cultivars. Brightness (L) was higher in 'Campbell Early' and 'Shigyoku', Hunter a value was high in 'Shigyoku' which was harvested later. Hunter b value seemed to be different in 'Shigyoku' depending on harvesting time. The contents of EC which was extracted 'Campbell Early, 'Shigyoku' and 'M.B.A' were higher late harvest time than early harvest time, reapectively, In 'Shigyoku which requires the direct light, the contents of EGC and EC showed distinct differences depending on harvesting time. The compositions of epicatechin were different depending on cultivars. The contents of catechin and resveratrol were higher in 'Campbell Early' and 'M.B.A' which were harvested later, but 'Shigyoku' which was harvested earlier. The contents of quercetin was higher in 'Campbell Early' which was harvested earlier, but 'Shigyoku' and 'M.B.A' which were harvested later. In comparison with 'Shigyoku' and 'M.B.A', catechin and resveratrol contents were seen to be higher in 'Campbell Early' irrespective of harvesting time.

• Research in Plant Disease
• /
• v.7 no.3
• /
• pp.140-144
• /
• 2001

Occurrence of ripe rot in Vitis vinifera cv, Campbell Early was examined at Daegu, Yaungchon, and Kimchon in Kyungbuk province, Korea from 1997 through 1999. Its occurrence was related to rainfall days in July and Auguest. In cv, Campbell Early, the disease started in late July, and increased rapidly from mid August. Considering the incubation time, the pathogen infection might have increased from late July, which was confirmed by wrapping grape clusters in field and in vitro tests. By scanning electron microscopy, it took 24 h or longer for infection to occur in moisturized conditions. Chlrorothalonyl WP (500$\times$) sufficiently reduced ripe rot disease when the chemical was sprayed 3 or 4 times during the growing season.

• Horticultural Science & Technology
• /
• v.17 no.6
• /
• pp.753-754
• /
• 1999

Application of compost to vineyards reduced nitrogen absorption into vine roots, increased soil nitrogen content, soil pH, soil organic matter, and fine roots density. Long pruning reduced the growth of 'Campbell Early' of Wakeman's training system. Maintaining proper vine shape was very difficult because long pruning decreased the vine growth. In conclusion, the application of compost to 'Campbell Early', 'Kyoho', 'Sheridan' vineyard decreased vine growth, increased soil organic matter, soil pH and favored the rhizosphere condition and the growth of fine roots increased.

• Food Science and Preservation
• /
• v.7 no.1
• /
• pp.29-32
• /
• 2000

Storage life of grape cultivars including Kyoho(Inzuka), which were imported from Japan and are cultivated after adoption as farming application, were examined. The stu요 was accomplished with grapes packed by PE film under storage temperature $0^{\circ}C$ and humidity 90%RH loss of weight, Weight loss and occurrence of abnormal fruit increased in proportion to storage days. Abnormal fruits of Kyoho(izuka), North Black , and Seto giants increased rapidly after 60 days of storage, resulting in slight deterioration of commercial value. Similarly, this phenomenon of Campbell early , Takasumi , and Aki Queen occurred after 70 days of storage. External appearance decreased rapidly after 60 days of storage, resulting in 7.0 index of Takatsuma and Aki Queen , 3.0-3.6 of North Black and Seto Giants, and 5.0 of Campbell Early, kyoho (izuka0, and takasumi after 80 days of storage. Soluble solide content and titratable acidity showed a trend to be decreased with lapse of storage. Sugar/acid ratio shwoed much fluctuation between different grapes. Possible storage days, in view of more 70% merchandise berry ratio, were 90 days of Takatsuma and Aki Queen , 70 days of Campbell Early, 60 days of Takasumi , kyoho(Iizuka), and Seto giants, below 60 days of North Black.

• Korean Journal of Soil Science and Fertilizer
• /
• v.42 no.3
• /
• pp.187-191
• /
• 2009

'Campbell Early', a major grape cultivar, occupies more than 70% of cultivated vineyard areas, however, recommendable standard management system of soil environmental conditions has not been developed yet in Korea. The consideration for the correlation between fruit quality and soil condition in the vineyard is required in the efficient management system of soil. This study was carried out to investigate the optimum soil environmental conditions for 'Campbell Early' grape production with high quality. The results from analyses of correlation between them were used to develop soil management guideline for promoting efficiency in grape production. Soil properties were analyzed from 120 vineyards in Hawsung, Sangju, Yeongdong, Gimcheon, Yeongju, and Yeongwol, major grape production regions. Because there is neither coloring disorder nor delayed coloration in grape production of 'Campbell Early', relative contribution of soil hardness and solid phase to fruit quality and fruit weight was analyzed. Among the soil properties, while cation and soil hardness affected sugar content at the level of 39.3% and 36.8%, respectively, saturated hydraulic conductivity, solid phase, and cation exchange capacity (CEC) showed relatively low contribution to sugar content in the vineyard. The sugar content in grapes was influenced more critically by the chemical properties than the physical ones in the soil of vineyards. While soil hardness and solid phase affected grape weight at the level of 27.8% and 26.0%, respectively, phosphate content, organic matter content, and cation showed low contribution to grape weight. Grape guality such as sugar content and grape weight was affected highly by cation and organic matters. Therefore, cation and organic matter content of soil contributed to fruit quality at the level of 33.8% and 15.5%, respectively, in the vineyard.

• Korean Journal of Food Science and Technology
• /
• v.36 no.5
• /
• pp.773-778
• /
• 2004

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.772-778
• /
• 2012

This study was conducted to investigate physiologically active components and antioxidant capacity of grapevine leaves at growth stages. The leaves from two strains of grapevine, 'Campbell Early' and 'Rosario Bianco', were collected at five different growth stages (leafing, blossom, fruiting, coloring, and maturity). Total flavonoid content was higher in leafing stage than the other stages and gradually decreased during growing. Total phenol content was higher in 'Campbell Early' than in 'Rosario Bianco'. Hydroxyl radical scavenging ability increased in the leafing stage and decreased during growing. The electron donating ability was higher in 'Campbell Early' then 'Rosario Bianco' until blossom stage. Leaves from 'Campbell Early' showed higher total antioxidant capacity than those from 'Rosario Bianco'. According to the above results, grapevine leaves until the blossom stage would possess strong antioxidant activity by physiologically active components such as polyphenol compounds. Therefore, these results suggest that young grapevine leaves can be used as materials for the development of functional foods.