In order to investigate the possibility of wine-making with the grape variety cultivating in Korea, the basic analysises were carried out; analysis of the grape maturity during ripening period, the composition of grape juice, and the chemical components of wine from different varieties. Also the yeasts existing naturally on the grape were isolated and identified. For the selection of strain, the characteristics of 6 strains were studied. The results obtained were summarized as follows.
1. The reducing sugar content increased considerably during two weeks after the ordinary grape-gathering period.
2. The sugar content was highest in Muscat bailey A, which could be fermented naturally. The other varieties, Campbell Early, Steuben, and Alden needed chaptalisation for wine-making.
3. The permanaganate number and the methanol content of wine from all varieties were lower than french wine.
4. The sensory evaluation of wine showed that the pink wine was appreciated better than the red wine of same variety and the foxy taste of wine from hybrid grape influenced little to Korean.
5. The selected 6 strains were identified as Saccharomyces chevaliers, Saccharomyces capensis and Saccharomyces globosus. The strain No. 3 and No. 4 showed the most excellent characters for wine-making.
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