• Korean Journal of Plant Resources
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• v.37 no.1
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• pp.93-99
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• 2024

As a result of low temperature exotherm (LTE) measurement targeting the buds of 13 grape cultivars that are recently cultivated or introduced in Korea, 'Shooting Star', 'Muscat Bailey A', 'IFG-6', 'Vanessa Seedless', 'Summer Crispy', 'Shine Muscat', 'Jelly Pop', 'Campbell Early', 'Ruby Seedless', 'My Heart', 'Kyoho', 'Thompson Seedless', and 'Violet King' in order of being resistant to low temperatures. The LTE value was the lowest at -18.9℃ in 'Shooting Star' and the highest at -12.5℃ in 'Violet King'. Through these results, it can be used as basic data to determine whether or not cultivation by region is possible efficiently by comparing data based on 'Campbell Early' and 'Kyoho', which are presented as standard varieties for domestic cultivation.

• Journal of Microbiology and Biotechnology
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• v.33 no.6
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• pp.780-787
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• 2023

Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as Leuconostoc mesenteroides SKP 88 and Leuconostoc citreum SKP 92, respectively. Both isolates grew well at 25-30℃, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. L. mesenteroides SKP 88 showed better mannitol conversion ability than L. citreum SKP 92, and shine muscat juice fermented with L. mesenteroides SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with L. citreum SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with L. mesenteroides SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.787-793
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• 1988

Juices of Golden Queen, Neo-Muscat and Seibell-9110 were prepared with the addition of $SO_2(100ppm)$ in must and juice, of $SO_2(100ppm)$ and pectinase (40mg/l) in must, respectively and then 300mg/1 of Polyclar AT were added on different white wines from grape juices. Phenolics content in grape juices and white wines were determined. and also changes of browning capacity of white wines during the storage periods at $45^{\circ}C$ were investigated by accelerated method. Extraction of total phenol into grape juices was increased significantly in $SO_2-pectinase$ addition lot and content of total phenol of Seibell-9110 juice was two or three times higher than the others. Yield of grape juices was highest in $SO_2-pectinase$ addition lot. Ethanol content of white wines were 11.4-12.0 v/v% , and total acid, fusel oil and methanol content of Neo-Muscat white wine was lower than that of the other white wines. Total phenol content of white wines was 25-50% lower than that of grape juices and 50-80% lower in colour. Browning capacity of white wines was decreased by 25-40% for 18 days at $45^{\circ}C$ with addition of Polyclar AT, but Seibell-9110 white wine prepared from $SO_2-pectinase$ addition lot was not available commercially because of severe browning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1687-1692
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• 2015

Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to 'unfined' or 'unfiltered' wine, this study investigated the possibility of producing 'unfined' or 'unfiltered' wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.

• Bulletin of the Korean Chemical Society
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• v.34 no.6
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• pp.1906-1908
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• 2013

• 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.

• Mycobiology
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• v.49 no.2
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• pp.183-187
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• 2021

The Shine Muscat is a table grape, popular in South Korea for its unique mango-flavor taste. Flyspeck is a disease that is characterized by small, black, and circular specks on the grape cuticle was first observed in several commercial orchards in Sangju, South Korea, in August 2019. Here we identified the causal agent of flyspeck based on an advanced diagnosis approach, comprised of both morphological and molecular analyses. Morphological characteristics of the cultures isolated from grape flyspeck were identical to the fungus Cladosporium perangustum. The concatenated sequences of ITS, ACT, and EF1-α were used for molecular phylogenetic analysis, BLAST searches along with Bayesian inference-based phylogeny, confirmed that the causal agent of grape flyspeck is C. perangustum. The cultured fungal isolates also produced flyspeck symptoms on healthy fruits in pathogenicity tests. To the best of my knowledge, this is the first documented evidence of any Cladosporium sp. producing flyspeck symptoms on any plant.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.79-87
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• 2021

This study was conducted in order to investigate the quality characteristics of MBA wine resulting from treatment with different oak barrel maturation methods. This study focused on the maturation of wine in five different types of barrels, including a stainless-steel maturation barrel, a foreign medium-toasted oak barrel, and domestic light, medium and heavy toasted oak barrels, and looked at the resulting differences in quality characteristics between the wines. All oak barrels used for this study had a capacity of 100 liters. The results of the study revealed that the pH content increased by up to 3.86~3.93% after 9 months, and then decreased after this point. The total anthocyanin content increased up to 152.52~174.95 mg/L during a 6 month maturation period, and thereafter began decreasing in concentration, with overall anthocyanin levels tending to be higher after maturation in foreign oak barrels. Overall, functional elements tended to measure higher after maturation in foreign oak barrels as opposed to maturation in domestic oak barrels. Therefore, these results indicate that it is necessary to improve the production of domestic oak barrels in the future in order to reliably produce wines with higher levels of functional elements.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.72-80
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• 1970

The chemical composition of the of grape juices produced in Korea in 1969 were analyzed and the amino acids and sugars in these juices were detected by means of paper partition chromatography. The results are summarized as follows: 1. Less sugar and amino-N and more acid were contained in Korean grape juices than those of foreign's, and tannin content was not so different as foreign's. 2. More sugar, amino-N and tannin and less acid were contained in the juices of Campbell Early obtained in Anyang district than in Taejon and Pohang districts. 3. Twenty-one amino acids detected in grape juices were distributed as following frequency. Aspartic acid, serine, glycine, asparagine, lysine, arginine, threonine, alanine ${\gamma}-amino$ butyric acid, valine, leucine, proline (in 11 varieties), glutamine, tyrosine(10), cystine(9), glutamic acid, Hydroxyproline(8), isoleucine(4), phenylalanine, unknown(3). 4. Alanine was mostly abundant in all varieties and ${\gamma}-amino$ butyric acid was next and the decreasing order were arginine, valine, leucine, proline, glutamine, threonine, etc. in the amount. 5. Number of amino acid detected in grape juices of each varieties were 20 sorts in Delaware(Anyang), 19 in Black Hamburg, and Schuyler, 18 in Campbell Early(three districts), Delaware(seedless, Taejon) and Alden, 17 in Niagara, 16 in Muscat Hamburg, and 15 in Golden Muscat. 6. Number of essential amino acids contained in Delaware(Anyang) and Black Hamburg were 6 sorts and in Campbell Early (Anyang), Niagara and Muscat Hamburg were 5 and in others 4. 7. The same number of amino acid were detected in the juices of Campbell Early obtained from three districts, but hydroxyproline was detected in that of Anyang only, while isoleucine was appeared in those of Taejon and Pohang. 8. Glucose, fructose were detected in all grape juices.

• Food Science and Preservation
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• v.21 no.6
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• pp.851-858
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• 2014

Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, and the fermentation characteristics were compared with those of S. cerevisiae W-3, an industrial wine yeast. The strains S13 and D8 showed delayed alcohol fermentation compared with the W-3 strain, but the final alcohol contents of the S13 and D8 wines after fermentation were similar to those of the W-3 wine. The S13 wine showed significantly lower malic-acid content than the W-3 wine, but the D8 wine showed a similar level. Both the wines fermented using the S13 and D8 strains showed significantly lower acetaldehyde, methanol, and fusel oil contents, including n-propanol, iso-butyl alcohol, and iso-amyl alcohol, compared to the W-3 wine. Especially, the methanol content was 98.6 mg/L in the S13 wine and 112.0 mg/L in the D8 wine, which were much lower than 192.8 mg/L in the W-3 wine. The S13 wine obtained the highest score in terms of color among the three wines in the sensory evaluation, with lower Hunter's L, a, and b values compared to the W-3 wine.