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KMID : 0380620120440030280
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 3 p.280 ~ p.286
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Physicochemical Properties of Different Grape Varieties Cultivated in Korea
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Ahn Hyuk-Jin
Son Hong-Seok
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Abstract
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The aim of this study was to describe the effects of genetic factors on the chemical omposition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from 15.17-20.93oBx with Seibel variety being highest at 20.93oBx. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).
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KEYWORD
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grape variety, sugar, organic acid, mineral
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Listed journal information
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