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KMID : 0380620070390040390
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.390 ~ p.399
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Quality Improvement of Campbell Early Wine by Mixing with Different Fruits
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Yook Cheol
Seo Myeong-Hyeon
Kim Dong-Ho
Kim Jae-Sik
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Abstract
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Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to 6~13 by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to 36~46 by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and blackcurrant. The polyphenol concentration of the wine was greatly increased by mixing it with blackcurrant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.
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KEYWORD
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wine, grape, campbell early, color
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