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White Wine Making using Campbell Early Grapes with different Kinds of Yeasts
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효모의 종류를 달리한 캠벨 얼리 포도를 이용한 백포도주 제조

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Type
Academic journal
Author
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.17 No.3 KCI Accredited Journals
Published
2011.6
Pages
162 - 171 (10page)

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White Wine Making using Campbell Early Grapes with different Kinds of Yeasts
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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.
#Campbell Early #white wine #fermentation #yeast #sensory score #K1-V1116

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References (21)

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1. [단행본] - AOAC / 2000 / Official Methods of Analysis,17th ed / Association of Official Analytical Chemists : 942 ~ google schola 3. [학술지(정기간행물)] - Byun SS / 1980 / A Comparative Study on the Manufacturing Processes of Red Wine / Korean J. Nutr 13 (3) : 139 ~ 144 google schola 4. [단행본] - Graham HF / 1994 / Wine Microbiology and Biotechnology, Department of Food Science and Technology / The university of New South Wales : 165 ~ 196 google schola 5. [학술지(정기간행물)] - Han EH / 1997 / Quality Characteristics in Mash of Takju prepared by using different Nuruk during Fermentation / Korean J. Food Sci. Technol 29 (3) : 555 ~ 562 google schola 6. [학술지(정기간행물)] - Kim JS / 1999 / Effects of Sugar and Yeast Addition on Red Wine Fermentation Using Campbell Early / Korean J. Food Sci. Technol 31 (2) : 516 ~ 521 google schola

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