• Title, Summary, Keyword: campbell

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Comparison of 'Kyoho' and 'Campbell Early' Table Grape Fruit Quality in Wholesale Market (시장 출하 '거봉' 및 '캠벨얼리' 포도의 등급과 품질 조사)

  • Hwang, Yong-Soo;Lim, Byung-Seon;Kim, Jin-Gook
    • Korean Journal of Agricultural Science
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    • v.37 no.1
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    • pp.7-12
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    • 2010
  • A significant difference in table grape quality was found between harvest seasons, producers and cultivars. In general, 'Kyoho' grapes showed much greater difference in fruit quality than 'Campbell Early'. The ratio of 'Campbell Early' grapes with poor quality (below quality standard within grades), was higher in fruit harvested early in the season, mainly because of immature fruit harvest. In 'Kyoho', poor quality of fruit seemed to be derived from the deviation of cultural practice between producers. Major factors responsible for poor quality in both cultivars includes harvest of unripe cluster, poor sorting and grading, berry abscission, and poor coloration. It is recommended to introduce a new quality standards considering the market condition in 'Kyoho' or a fresh-cut technology of grape berries for niche market.

Transient Vibration Analysis of a Multi-packet Blade System Excited by Nozzle Jet Forces (노즐 분사력에 의해 가진되는 다중 패킷 블레이드계의 과도 진동 해석)

  • Lim, Ha-Seong;Yoo, Hong-Hee
    • Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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    • pp.57-62
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    • 2007
  • A modeling method for the modal and the transient vibration analysis of a multi-packet blade system excited by nozzle jet forces is presented in this paper. Blades are idealized as cantilever beams and the elastic structures like disc and shroud connecting blades are modeled as coupling stiffnesses. A modified Campbell diagram is proposed to identify true resonance frequencies of the multi-packet blade system. Different from the SAFE diagram that employs three dimensional space, the modified Campbell diagram proposed in this study employs a plane to find the true resonance frequencies. To verify the existence of true resonance frequencies, nozzle jet forces are modeled as periodic forces and transient vibration analysis were performed with the modeling method.

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Transient Vibration Analysis of a Multi-packet Blade System Excited by Nozzle Jet Forces (노즐 분사력에 의해 가진되는 다중 패킷 블레이드계의 과도 진동 해석)

  • Lim, Ha-Seong;Yoo, Hong-Hee
    • Transactions of the Korean Society for Noise and Vibration Engineering
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    • v.18 no.7
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    • pp.711-717
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    • 2008
  • A modeling method for the modal and the transient vibration analysis of a multi-packet blade system excited by nozzle jet forces is presented in this paper. Blades are idealized as cantilever beams and the elastic structures like disc and shroud connecting blades are modeled as coupling stiffnesses. A modified Campbell diagram is proposed to identify true resonance frequencies of the multi-packet blade system. Different from the SAFE diagram that employs three dimensional space, the modified Campbell diagram Proposed in this study employs a plane to find the true resonance frequencies. To verify the existence of true resonance frequencies, nozzle jet forces are modeled as periodic forces and transient vibration analysis were performed with the modeling method.

The Effect of Shoot Twist at Bloom on Fruitfulness and Fruit Quality of 'Campbell Early' Grapevine (개화기 신초비틀기에 의한 '캠벨얼리' 포도의 착립 및 과실품질)

  • Lee, Jae-Wung;Song, Myung-Kyu;Park, Jae-Sung;Lee, Yun-Sang;Hong, Eui-Yon;Han, eom-Hwa
    • Korean Journal of Plant Resources
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    • v.31 no.1
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    • pp.71-76
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    • 2018
  • This study was conducted to investigate the effect of shoot twist on fruitfulness and fruit quality of 'Campbell Early' grapevine. Proper pruning and training are essential to produce a good yield of high-quality fruit and to maintain the balance between vegetative growth and fruiting. The most common problem in spur-pruned 'Campbell Early' cultivar is that vigorous buds has low fruitfulness and thereby the shoot become more vigorous the following spring because of lower crop load. Therefore, shoot twists in very vigorous 'Campbell Early' canes (above 10.0 mm) were performed on the third nodes and the $7^{th}$ nodes of each shoot at 7 days before bloom and full bloom, respectively. Sprouting date, blooming date were not significantly different among the treatments while, harvesting date was delayed approximately 3 days. However, number of berries per cluster, cluster weight and fruitfulness were significantly higher in the shoot twist treatment on the third nodes than the control that was topping alone. Combination treatments of shoot twist and topping had an additive effect on increasing cluster weight resulting in higher increase of yield by 12.1 ㎏ per vine. These results indicated that the shoot twist on very vigorous canes of 'Campbell Early' grapevine for well fruitfulness seemed to be very effective.

Study on the Deacidification of Wine Made from Campbell Early (Campbell Early를 이용하여 만든 포도주의 산도 감소에 관한 연구)

  • Lee, Ju-Kyung;Kim, Jae-Sik
    • Korean Journal of Food Science and Technology
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    • v.38 no.3
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    • pp.408-413
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    • 2006
  • The domestic grape cultivar Campbell Early has high levels of both malic acid and tartaric acid. Therefore, the processing of wine made from Campbell Early must include decreasing the acidity. Six different methods were tested for reducing excess acidity: traditional vinification, precipitation, cold stabilization, malolactic fermentation (MLF), carbonic maceration and cold fermentation. Wines had higher pH values and lower total acidity than control after all the processing methods except cold stabilization. With regard to the measured organic acid content, the control contained 2,927 ppm tartaric acid, 2,421 ppm malic acid and 486 ppm lactic acid, but the precipitated wine contained 2,346 ppm tartaric acid. The MLF wine contained 828 ppm malic acid and 2,394 ppm lactic acid. Wine after carbonic maceration contained 792 ppm malic acid and cold fermentation decreased the organic acid contents in general. Sensory analysis showed that the carbonic maceration and precipitation methods resulted in wines that were excellent in color, flavor, taste and overall preference.

Quality Improvement of Wines Made from Domestic Grapes by the Elimination or Addition of Grape Skins (포도껍질의 제거 또는 첨가를 통한 국내산 포도주의 품질개선)

  • Yook, Cheol;Jang, Eun-Mi
    • Korean Journal of Food Science and Technology
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    • v.41 no.5
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    • pp.528-535
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    • 2009
  • Three domestic varieties of red grapes were utilized for the fermentation of wines, including Campbell, Muscat Bailey A (MBA), and Sheridan. The grapes were treated by four different methods before fermentation, which included conventional fermentation for red wine, fermentation with skin-removed grapes, fermentation with grapes and addition of removed skins, and fermentation with grape juice. Three different grape varieties with four different treatments did not show any differences in terms of $^{\circ}Bx$ and alcohol changes during fermentation. However, the L value of the MBA wine was lower and darker than the L values of wines prepared from Campbell and Sheridan grapes. The wines prepared from grapes with the addition of removed skins were darker and had 30% higher polyphenol concentrations than those of wines made from grapes by the conventional method, regardless of the grape varieties. Sensory evaluations of dry-type wines demonstrated that quality was higher for those made from Campbell and MBA grapes with the addition of removed skins than for wines made by the conventional method. Whereas for sweet-type wines, the wine that was made from the skin-removed grapes (Sheridan) was more favorable than that made by the conventional method.

Effects of Sugar and Yeast Addition on Red Wine Fermentation Using Campbell Early (가당 및 효모첨가가 Campbell Early 포도주 발효에 미치는 영향)

  • Kim, Jae-Sik;Kim, Sung-Hee;Han, Jung-Sun;Yoon, Byung-Tae;Yook, Cheol
    • Korean Journal of Food Science and Technology
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    • v.31 no.2
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    • pp.516-521
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    • 1999
  • The average sugar content and total acidity (tartaric acid %) in Campbell Early harvested at Youngdong, Chungbuk in 1998 were $11{\sim}16^{\circ}Brix\;and\;0.7{\sim}1.1%$, respectively. Extra sugar should be added to musts to have higher than 12% of alcohol content for red wine fermentation. When extra sugar and active dry yeast were added to Campbell Early must, wine fermentation was ended after 9 days at $25^{\circ}C$. The ethanol content was 14.7% (v/v). However, when sugar was added only without yeast, wine fermentation was ended up at 14. 4% (v/v) of ethanol after 15 days. The total acidity (tartaric acid %) and pH was almost unchanged during both fermentations. Potassium metabisulfite was found to inhibit the propagation of bacteria without affecting red wine fermentation. But when potassium metabisulfite was directly added to young red wine after fermentation, the red color of wine was decolorized to yellow.

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Isolation and Identification of Wild Yeast and Its Use for the Production of Grapewine (야생 효모의 분리.동정 및 이를 이용한 포도주 제조)

  • Kim, Jung-In;Lee, Nam-Keun;Hahm, Young-Tae
    • Korean Journal of Microbiology
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    • v.43 no.3
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    • pp.217-221
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    • 2007
  • The domestic cultured Campbell's Early and Geubong grapes were fermented far the production of red wines with the isolated wild yeast Saccharomyces cerevisiae IJ850. For the isolation of wild yeast, Geubong and Campbell's Early grapejuices were naturally fermented at room temperature for 6 days without adding stater culture. The strain isolated from Geubong which has 1.8 times higher fermentative ability than the strains isolated Campbell Early was selected. The selected strain was identified by using 26S rDNA sequencing. The strain showed 99.7% of similarity with Saccharomyces cerevisiae and thus identified as Saccharomyces cerevisiae IJ850. It was investigated the fermentative ability as the start culture. For the production of grapewine, the final sugar concentrations of grapejuices were adjusted to the $25^{\circ}Brix$ with anhydrous glucose. The grapejuices were fermented at room temperature for 10 days in the air-locked bottles filled with $CO_2$ gas. The final yield and alcohol concentration of Campbell's Early and Geubong grapewines fermented with the isolated wild yeast were 80.8%, 11.0% and 87.8%, 13.0%, respectively. Between the isolated wild yeast S. cerevisiae IJ850 and the commercial yeast S. cerevisiae EC1118, total acidities of grapewines produced with wild yeast were lower than those produced with the commercial yeast. The pH values and the values of color analysis of grapewines produced with both strains were similar. The total phenol contents of campbell's Early and Geubong wines produced with the isolated yeast and the commercial yeast were obtained in the range of 75 to 125mg/L. In conclusion, S. cerevesiae IJ850 isolated from the domestic cultured Geubong grape is able to use to produce grapewines as stater culture.

Effects of Treatment of Bag Kinds, Bagging Time and Plant Oils on Fruit Cracking and Bitter Rot in Grapevines (포도에서 봉지의 종류, 처리시기 및 식물성오일 처리가 열과와 탄저병 발생에 미치는 영향)

  • Moon, Byung-Woo;Lee, Young-Cheul;Nam, Ki-Woong;Kim, Jung-Joo
    • Protected Horticulture and Plant Factory
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    • v.17 no.2
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    • pp.143-149
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    • 2008
  • The effects of fruit bagging time, bag kinds, and plant oil treatment on fruit cracking, pathogenic decay, and quality in grapevines were studied. The occurrence of cracking fruit was not affect by bag kinds in 'Campbell Early'. But, bitter rot occurrence in 'Campbell Early' and occurrence of cracking fruit and bitter rot in 'Wase Campbell Early' decreased effectively compared the ones of conventional bag, window bag, calcium coated bag to non-bagging. The cracking fruit occurrence of and 'Kyoho' decreased significantly by bagging to each before July 5 of 'Campbell Early' and before June 29 and July 5 of 'Kyoho' grapevines. The cracking fruit and bitter rot occurrence by plant oil treatment decreased significantly in 'Wase Campbell Early', and increased calcium of fruit skin in 'Campbell Early'. The soluble solids in fruits were much reduced by window bag and the Hunter b value in fruit skin was reduced by calcium coated bag. Accordingly, treatment of Ca-coated bag and plant oil was become judgment to reduction effect of cracking fruit.

Improvement in Sensory Characteristics of Campbell Early Wine by Adding Dual Starters of Saccharomyces cerevisiae and Oenococcus oeni

  • Yoo, Ki-Seon;Kim, Ji-Eun;Seo, Eun-Young;Kim, Yu-Jin;Choi, Hwa-Young;Yoon, Hyang-Sik;Kim, Myoung-Dong;Han, Nam-Soo
    • Journal of Microbiology and Biotechnology
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    • v.20 no.7
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    • pp.1121-1127
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    • 2010
  • This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic fermentation and malolactic fermentation (MLF), respectively. After 200 days of incubation, the chemical compositions of yeast/LAB-added wine (YL-wine) were compared with those of no-starter-added wine (control) and yeast-added wine (Y-wine). The results show that no significant differences were observed in pH, total sugar, and alcohol content among the wine samples, but the malic acid content in YL-wine was significantly reduced, and various esters and higher alcohols were synthesized. The sensory test revealed that the addition of dual starters resulted in improved overall acceptability in wine. This study emphasizes the importance of O. oeni in addition to yeast in making Campbell Early wine.