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KMID : 0380620080400060633
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.633 ~ p.642
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Quality Properties of Wines Fermented with Domestic New Different Grapes
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Yook Cheol
Seo Myeong-Hyeon
Lee Jae-Wung
Kim Young-Ho
Lee Ki-Yeol
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Abstract
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Several domestic new varieties of grapes were utilized for the fermentation of wines, including CabernetSauvignon, NY 21576, Canner, SV 18315, Agawan, and Black Bagal red wines, and Naples, Aligote, and Alicante whitewines. The oBx values of the grapes ranged between 17 and 20oBx. Soluble solid content was adjusted to 21oBx by addingsugar for all grapes and fermented at 20oC for 2 weeks. Black Bagal and Cabernet Sauvignon were relatively slower thanother grapes with regard to alcohol production rate. The L value of wine made from Agawan and NY 21576 were lowerand darker than those of wines prepared from other grapes. Wine made from NY 21576 grapes had a polyphenolconcentration of 1.40mg/mL, which was higher than that of any other wine, whereas wines made from MBA and allwhite wines evidenced value of only 0.55mg/mL and 0.15mg/mL, respectively, after 2 weeks of fermentation. Thesensory evaluations demonstrated that the quality of red wines made from NY 21576, Cabernet Sauvignon, Black Bagal,and that of white wines made from Naples grapes were favorable among the different grape variants.
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KEYWORD
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red wine, white wine, grape, fermentation
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