• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.24-28
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• 2011

This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.162-171
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• 2011

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.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.57-66
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• 2024

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from -0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

• Journal of Plant Biotechnology
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• v.43 no.2
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• pp.204-212
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• 2016

To understand the responses of grapevines in response to cold stress causing the limited growth and development, differentially expressed genes (DEGs) were screened through transcriptome analysis of shoots from 2 grapevine cultivars ('Campbell Early' and 'Muscat Baily A') kept at -$2^{\circ}C$ for 4 days. In gene ontology analysis of DEGs from 'Campbell Early', there were 17,424 clones related with biological process, 28,954 with cellular component, and 6,972 with molecular function genes in response to freezing temperature. The major induced genes included dehydrin xero 1, K-box region and MADS-box transcription factor family protein, and MYB domain protein 36, and inhibited genes included light-harvesting chlorophyll B-binding protein 3, FASCICLIN-like arabinoogalactan 9, and pectin methylesterase 61 in 'Campbell Early' grapevines. In gene ontology analysis of DEGs from 'Muscat Baily A', there were 1,157 clones related with biological process, 1,350 with cellular component, and 431 with molecular function gene. The major induced genes of 'Muscat Baily A' included NB-ARC domain-containing disease resistance protein, fatty acid hydrozylase superfamily, and isopentenyltransferase 3, and inhibited genes included binding, IAP-like protein 1, and pentatricopeptide repeat superfamily protein. All major DEGs were shown to be expressed differentially by freezing temperature in real time-PCR analysis. Protein domain analysis using InterPro Scan revealed that ubiquitin-protein ligase was redundant in both tested grapevines. Transcriptome profile of shoots exposed to cold can provide new insights into the molecular basis of tolerance to low-temperature in grapevines, and can be used as resources for development new grapevines tolerant to coldness.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.319-326
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• 2001

Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.

• 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.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.362-366
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• 2009

This research was conducted to determine the effect of far-infrared ray (FIR) irradiation of grape berries as a potential application for manufacturing grape products with a high amount of antioxidant chemicals. Two grape cultivars, the red grape cv. Campbell Early and the white grape cv. Thompson Seedless, produced increased amounts of crude extracts, in the FIR treatments compared to a non-FIR treatment control with same temperature. However, total phenolic concentrations and antioxidant activity in a 'Campbell Early' increased in the extracts following FIR treatment, whereas those of 'Thompson Seedless' did not increase significantly. High performance liquid chromatography (HPLC) analysis indicated that functional components affecting antioxidant activity were significantly increased in the extract of 'Campbell Early' following FIR treatment. Our results indicate that application of FIR treatment in heat process of grapes increases levels of antioxidative phenolic chemicals and it may help to enhance the availability of antioxidative compounds in various grape food products.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.203-208
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• 2002

The physicochemical and sensory properties of Campbell Early and Gerbong juices prepared by various pressing methods were studied. The yields of these juices by mixed method were 83.5% and 87.5%, the highest value of various pressing methods. And soluble solids and amino nitrogens of them decreased as heating temperature increased and was lowest when mixed method was performed. Titratable acidities of Campbell Early juice was 0.86∼1.00%, higher than that of Gerbong juice, 0.60~o.69%. Also the strength of astringent taste and sour taste of Campbell Early and Gerbong juice increased as heating temperature increased, and increased strength of these tastes gave good sensory evaluation to grape juices.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.996-1002
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• 2010

Flow cytometry (FCM) was used to measure the ploidy level of three different sports from 'Campbell Early' ($Vitis$ $labruscana$) grape. Results of the study showed different ploidy levels. FCM analysis for 'Campbell Early' grape which contains 2C DNA diploid cells showed single peak around 35-40 while 'Kyoho' grape with 4C DNA tetraploid cells had a different level of 70-80. However, analysis of the sports displayed a histogram with 2 peaks containing both 2C and 4C nuclei. There was no difference in histograms of 2C DNA flesh and pericarp; on the other hand, 4C DNA flesh type of sports had a different histogram from that of the 2C DNA pericarp. Chromosome numbers of diploid ('Campbell Early'), tetraploid ('Kyoho'), and three sports were counted under the microscope. 'Campbell Early' and 'Kyoho' have 38 and 76 chromosomes, respectively. Three different sports are mixoploids with mixtures of diploid and tetraploid cells. Microscopic observations of shoot apical meristems in sports from 'Campbell Early' grape were carried out to determine the type of plant chimera. 'Campbell Early' grape (diploid) and 'Kyoho' grape (tetraploid) showed that both had 2 tunica layers covering corpus cells, while the three different sports had tunica layers showing mostly oblique division. Most cells from 'Kyoho' grape were larger than 'Campbell Early' grape. Cells from L-2 and L-3 layers of the three sports were similar to 'Kyoho' grape in size, although all cells in L-1 surface layer were uniform in size like 'Campbell Early' grape. Results of FCM analysis indicated that both normal and polyploid cells could be intermixed in sports and could become mixoploidy consisting of diploid and tetraploid. All sports used in the tests were periclinal chimera plants with two distinct L-1 and L-2 cell layers. The result of this study suggests that all three sports which originated from 'Campbell Early' grape might be 2-4-4 type chimera formation.