White Wine Making using Campbell Early Grapes with different Kinds of Yeasts

효모의 종류를 달리한 캠벨 얼리 포도를 이용한 백포도주 제조

  • Kim, Kyeong-Hwan (Dep. of Food science and Food Technology, YeungNam University) ;
  • Han, Gi-Dong (Dep. of Food science and Food Technology, YeungNam University)
  • Received : 2011.02.11
  • Accepted : 2011.06.14
  • Published : 2011.06.30

Abstract

This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.