• 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 Food Science and Technology
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• v.50 no.5
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• pp.474-479
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• 2018

In this study, ultrasound-assisted extraction conditions of total anthocyanins and total phenolic compounds from Campbell early grape (Vitis labruscana) were optimized via response surface methodology using a Box-Behnken design. Three independent variables, including solid-liquid ratio (1/30-1/50 g/mL), extraction time (2-10 min), and amplitude (20-100%), significantly affected total anthocyanin content. However, no significant effect of these variables was observed in the total phenolic compound content. The optimized extraction conditions were solid-liquid ratio of 1/48.13 g/mL, extraction time of 2 min, and amplitude of 20%. Under these conditions, the predicted values of total anthocyanins and total phenolic compounds were 94.96 and 1,661.16 mg/100 g dry weight (DW), respectively. The experimental values of total anthocyanins and total phenolic compounds were 88.25 and 1,554.37 mg/100 g DW, respectively, which is well matched with the predicted values within 7.5% difference.

• Current Research on Agriculture and Life Sciences
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• v.16
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• pp.55-63
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• 1998

This experiment was conducted to know tolerance to cold temperature of the grape shoots collected at different locations and dormant periods in 1996 to 1997. The results from this experiment were as follows; (1) There is a little difference among locations in their electric conductance of Campbell Early cultivar, in Dec. 1996. But the least damage was shown at Kyung Joo while severe at Young Dong district in Jan. 1997. (2) Electric conductance of Sheridan cultivar was showing the same tendency as Campbell Early. (3) Early dormant period(December) affected severe bud browning at Young Dong than that of January. The grape shoot collected at Kyung San and Kyung Joo Showed a little influence on bud browning during December and January. (4) Likewise, bark browning of the grape shoot collected at Young Dong showed the same tendency with bud browning test. (5) The bud of grape shoot was bursted even at $-20^{\circ}C$. But rate of bud bursting was lower at Young Dong than the other districts at $-15^{\circ}C$ and $-20^{\circ}C$. From these results, the authors believe that we must introduce and test for suitable cultivation area and temperature before selection of permanent cultivating location.

• 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 Environmental Agriculture
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• v.28 no.4
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• pp.347-355
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• 2009

Grape fruit quality can be deteriorated with leaf chlorosis caused by magnesium (Mg) deficiency during fruit coloring season in several grapevine varieties. The occurrence of leaf chlorosis and soil Mg states for four grapevine varieties (Campbell Early, Muscat bailey A (MBA), Sheridan, and Kyoho) in the vineyards of Gyeongsan and Youngcheon were surveyed. The relationships between leaf chlorosis and fruit qualities were also investigated. Leaf chlorosis was more widely found and the symptom was stronger in Campbell Early in comparison to the other varieties. Sugar content and Hunter values (L, a, b) of grape fruit were significantly lower in the trees of chlorosis when compare to healthy grapevine trees. Soil Mg contents in the vineyards where leaf chlorosis was found were lower than the optimum level for grapevine. Also Mg content in the petioles of chlorosis grapevines was significantly lower than healthy grapevines. Application of Mg through foliar spray and soil fertigation was quite effective in correcting deficiencies of Mg in grapevine. Proper management of soil Mg availability and K/Mg ratio is strongly recommended to prevent Mg deficiency in grapevine.

• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.607-612
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• 2011

The occurrence of grape berry shattering and decay is influenced by the pre- and/or postharvest infection of decay organisms and pest. Postharvest infection is associated with physical damage due to rough handling. To control quality loss during storage of table grapes, the effects of slow releasing $SO^2$ pad on storability of 'Rosario Bianco' (Vitis vinifera) and 'Campbell Early' (Vitis labruscana) grapes were examined, respectively. The $SO^2$ concentration in package of tables grapes reached to at about 40 $ug{\cdot}L^{-1}$ after 40 days of treatment and remained more than 80 days above 15 $ug{\cdot}L^{-1}$. Decay was found in untreated 'Rosario Bianco' and 'Campbell Early' grapes at each for 44 and 85 days after storage, but not in $SO^2$ pad treated grapes. The storage potential of grape berries at $0^{\circ}C$ increased 2~3 times depending on cultivar by $SO^2$ pad treatment. The application of $SO^2$ pad is confirmed to be effective on the increase of market potential with minimizing quality loss such as berry shattering and decay.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.134-140
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• 2004

Optimal extraction method for antioxidant compounds from coat of grape dreg was established. Extracts were prepared with ethanol solutions containing phosphoric, formic, acetic, HCl, TFA, and citric acids. Antioxidant compounds of grape coat were determined by HPLC analysis and evaluated for antioxidizing effects using in vitro model system. Peonidin-3-glucoside content was the highest in 0.1% HCl-added ethanol extract. The extract prepared from pure ethanol without organic acids showed the highest content of cyanidin-3-glucoside among samples tested. Resveratrol and quercetin contents, the most important antioxidants, were highest in 0,1% HCl-added extract. Electron-donating ability was high in 0.1% acetic acid-added extract. SOD-like activities were 95.08% and 94.39% in 0.1% formic and 0.1% citric acid extracts, respectively. Inhibitory effects on peroxidation of egg yolk lecithin were observed in phosphoric (60.51%), citric (59,27%), and formic acid (56,77%) extracts. Hydrogen radical-scavenging activity was 59.47% in 0,1% HCl extract. Results suggest addition of 0.1% HCl in ethanol solution affords the highest yield in antioxidant compounds and antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.525-528
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• 2009

In this study, phytosterol content and fatty acid composition of grape seeds from fourteen different cultivars produced in Korea were determined. Although the total phytosterol contents depended upon the cultivars, the major phytosterol was $\beta$-sitosterol (64.9$\sim$119.3 mg/100 g) in all samples. The fatty acid composition of the grape seeds were analyzed as palmitic (16:0, 6.8$\sim$16.8%), palmitoleic (16:1, 0.1$\sim$0.2%), stearic (18:0, 4.7$\sim$5.2%), oleic (18:1, 16.6$\sim$26.1%), linoleic (18:2, 16.6$\sim$20.1%), linolenic acid (18:3, 0.3$\sim$0.5%) and arachidic acid (20:0, 0.3$\sim$0.5%). Campbell early, the mainly produced and consumed cultivar in Korea, contained relatively high phytosterol content compared to other samples and high proportion of unsaturated fatty acids. Therefore, the seeds from Campbell early might be used for functional oil production and as food ingredients.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.4
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• pp.242-246
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• 2000

The Near Infrared Reflectance Spectroscopy(NIR) was used to evaluate nutritional diagnosis for rapid leaf analysis method, 177 'Fuji' apple and 130 'Campbell Early' grape leaves were measured by Near Infrared reflectance spectra in the NIR region(1,100~2.500nm). Total nitrogen content was measured by kjelldhal distillation, after salycilic acid-sulfuric acid digestion. An empirical equation to predict total nitrogen content from its spectral signature was developed by adapting the Near Infrared Reflectance Spectroscopy analysis(NIRa) technique and the results were apple-0.965(R). 0.086(SEC), grape-0.926(R), 0.152(SEC). Standard Error of Prediction(SEP) of NIRa for predicting the total nitrogen of apple and grape leaves was 0.360 and 0.210, respectively. It was concluded that Near infrared reflectance spectroscopy analysis is promising method for rapid analysis of apple and grape leaves.

• The Korean Journal of Pesticide Science
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• v.17 no.1
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• pp.20-26
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• 2013

This study was carried out of investigate the effect of weed control methods on the growth of 'campbell early' grape at the vineyards which was divided into the 18 zone ($3.5m{\times}5.5m/zone$) in the grape research institute. It's investigated control effects, growth and quantity of grape and dominant weed of July~August by sprayed glufosinate ammonium and paraquat dichloride each 3 times, fabric covering, grass planting (Festuca myuros), mechanical weeding (3 times). The weed showed total of 16 species at the vineyards. Late-May to early growth stage of grape was dominated Chenopodium album and Trifolium repens, but to late growth stage of grape from mid-July was dominated Erigeron canadensis, Echinochloa crus-galli and Chenopodium album. Weed control effect of 10 day after treatment showed fabric covering 100%, grass planting (Festuca myuros L.) 95.3%, mechanical weeding 81.9%, glufosinate ammonium (3 times) 98.1% and paraquat dichloride (3 times) 90.4%, respectively. Growth of grape was higher herbicides treatment and mechanical weeding than others. Yield tended to be higher glufosinate ammonium (3 times) and paraquat dichloride (3 times) each 12.6 kg/tree, 12.3 kg/tree than others.