Properties of Wine from Domestic Grape, Vitis labrusca cultivar. Campbell's Early, Fermented by Carbonic Maceration Vinification Process

Carbonic maceration 발효 방법으로 제조된 국내산 포도, Vitis labrusca cultivar. Campbell's Early의 포도주 특성

  • Park, Won-Mok (School of Life Sciences and Biotechnology, Korea University) ;
  • Park, Hyuk-Gu (School of Life Sciences and Biotechnology, Korea University) ;
  • Rhee, Sook-Jong (School of Life Sciences and Biotechnology, Korea University) ;
  • Kang, Kyung-Il (School of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Cherl-Ho (School of Life Sciences and Biotechnology, Korea University) ;
  • Yoon, Kyung-Eun (Department of Horticultural Sciences, Seoul Women's University)
  • 박원목 (고려대학교 생명과학대학) ;
  • 박혁구 (고려대학교 생명과학대학) ;
  • 이숙종 (고려대학교 생명과학대학) ;
  • 강경일 (고려대학교 생명과학대학) ;
  • 이철호 (고려대학교 생명과학대학) ;
  • 윤경은 (서울여자대학교 원예과학과)
  • Published : 2004.10.31

Abstract

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

Keywords

carbonic maceration;Campbell's Early;malic acid

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