Development of Red Wine Using Domestic Grapes, Campbell Early. Part (I) - Chracteristics of Red Wine Fermentation Using Campbell Early and Different Sugars -

국산 포도(Campbell Early)를 이용한 적포도주의 개발(I) - 첨가되는 당을 달리한 Campbell Early 포도주의 발효특성 -

  • Kim, Jae-Sik (Department of Food Science and Technology, Youngdong University) ;
  • Sim, Ji-Young (Department of Food Science and Technology, Youngdong University) ;
  • Yook, Cheol (Department of Food Science and Technology, Youngdong University)
  • 김재식 (영동대학교 식품공학과) ;
  • 심지영 (영동대학교 식품공학과) ;
  • 육철 (영동대학교 식품공학과)
  • Published : 2001.06.30


Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.