• Title, Summary, Keyword: Doonuri

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Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration (동결 농축 두누리 와인의 품질 특성과 휘발성 향기 성분)

  • Park, Hyejin;Choi, Wonil;Han, Bongtae;Noh, Jaegwan;Park, Jung-Mi
    • The Korean Journal of Food And Nutrition
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    • v.32 no.5
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    • pp.485-493
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    • 2019
  • The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

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;Jeong, Sung Min;Noh, Jung Ho;Park, Kyo Sun;Lim, Byung Sun
    • Korean Journal of Food Preservation
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    • v.19 no.6
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    • pp.882-892
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    • 2012
  • 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%.

Vine growth, fruit, and wine quality of red wine grapes cultivated in different trellises (양조용 적색 포도 품종의 수형에 따른 수체생장, 과실 품질 및 양조적성)

  • Jung, Sung Min;Hur, Youn Young;Lee, Dong Hun;Im, Dong Jun;Park, Seo Jun;Jeong, Seok Tae
    • Korean Journal of Food Science and Technology
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    • v.52 no.3
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    • pp.284-289
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    • 2020
  • The cultivars of wine grapes 'Doonuri', 'Narsha', 'Cabernet Sauvignon', and 'Merlot' were cultivated in Modified-T (MT), Modified-T Cane pruning (MTC), and Geneva Double Curtain (GDC) trellises, and the changes in vine growth, fruit and wine characteristics were compared for two years (2018 and 2019). With respect to the vine growth characteristics, the wine grape cultivars cultivated in the GDC trellis were significantly inferior to those cultivated in the MT or MTC trellises. The grape yields of the cultivars cultivated in GDC trellise increased by 1.5 to 2 times cultivated in the GDC trellises compared to those cultivated in the other trellis, however, the fruit characteristics (total soluble solids, titratable acidity, and berry weight) did not differ among the differently cultivated groups. Moreover, the anthocyanin content and red color of the wine were significantly enriched in all red wine grape cultivars cultivated in the GDC trellises.

Analysis of Genetic Relationships of Grapevine Cultivars (Vitis ssp.) in Korea Using RAPD Markers (RAPD를 이용한 한국 포도 품종의 계통유연관계 분석)

  • Yoo, Ki Yeol;Cho, Kang-Hee;Shin, Il-Sheob;Kim, Jeong Hee;Heo, Seong;Noh, Jung Ho;Kim, Hyun Ran
    • Korean Journal of Breeding Science
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    • v.41 no.4
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    • pp.437-443
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    • 2009
  • In this study, we used the random amplified polymorphic DNA (RAPD) technique to evaluate the genetic relationships among 29 grapevine cultivars (Vitis spp.). Sixty selective primers detected a total of 558 polymorphic bands. By UPGMA (unweighted pair-group method arithmetic average) cluster analysis with 558 polymorphic bands, the 29 grapevine cultivars were divided into six major groups at 58.8% genetic similarity. The "Super Hamburg" was clustered in group I. Group II consisted of "Wonkyo RA-23", "Muscat Hamburg", "Tano Red", and "Tankeumchu". Group III consisted of "Alden", "Wonkyo RA -21", "Wonkyo RA-30", and "Dutchess". Group IV included 14 grapevine cultivars ("Heukgoosul", "Heukbosuk", "Suok", "Wonkyo RA-29", "Wonkyo RA-22", "Kyoho", "Pione", "Beniizu", "Golden Muscat", "Jinok", "Doonuri", "Campbell Early", "Delaware", and "Schuyler"). Group V consisted of "Hongdan", "Tamnara", "Hongisul", and "Himrod seedless". Group VI included 2 cultivars ("Cheongsoo", and "S. 9110").