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Fruit and Wine Quality on Maturing Time of Korea New Grape Cultivar 'Doonuri'

국내 육성 포도 '두누리' 품종의 성숙 시기별 과실특성과 포도주 품질특성

  • Chang, Eun Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Jeong, Sung Min (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Noh, Jung Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Kyo Sun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Lim, Byung Sun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
  • Received : 2012.09.24
  • Accepted : 2012.12.07
  • Published : 2012.12.30

Abstract

This study was conducted to investigate several indicators of fruit maturity, and expert sensory evaluation was done to determine the most appropriate maturity time for the new Korea grape cultivar 'doonuri' for high quality winemaking. The grape component changed dramatically during ripening, after veraison. Considerable drops in berry firmness (<0.60 kgf/$cm^2$) and titratable acidity (<0.66%) were found at the ripening stage while the soluble solid content significantly increased in the ripening process. Most of the organic acids contained were tartaric and malic acid. The malic acid content was about twice the tartaric acid content in the fruit-growing period but was less than the tartaric acid content in the maturity period. The total anthocyanin and polyphenol contents increased sharply after veraison. In particular, the total anthocyanin and polyphenol contents reached their maximum levels when the acidity was 0.55%, and after that, there was almost no change. Correlations between anthocyanin accumulation and several factors were found in sugar 0.7811 (p<0.05), pH 0.9315 (p<0.05), and Brix/acid ratio 0.9409 (p<0.05). $Brix{\times}pH^2$ and brix/acid ratio were used as indicators of the proper maturation of the grapes when the acidity was 0.53 to 0.55%, and at sugar 17 Brix. When surveyed, the quality characteristics and sensory evaluation of the wine made using the latest harvested grapes showed the most reliable sourness. The color, aroma, and overall harmony of the wine, however, were evaluated to be the best when the wine acidity was about 0.60% or when the grape acidity was below 0.55%.

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