Wine Making using Campbell Early Grape with Different Yeasts

효모의 종류를 달리한 캠벨 얼리 포도 발효주의 제조

  • Kim, Kyeong-Hwan (Department of Food Science, College of Food Science, YeungNam University) ;
  • Han, Gi-Dong (Department of Food Science, College of Food Science, YeungNam University)
  • Received : 2011.01.14
  • Accepted : 2011.02.17
  • Published : 2011.03.28

Abstract

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

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