• Horticultural Science & Technology
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• v.33 no.4
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• pp.470-478
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• 2015

This study was investigated the anthocyanin composition of 'Gaeryangmeoru', 'Kyoho', and 'Hongisul' grapes cultivated in Korea using ultra-performance liquid chromatography (UPLC) coupled to a mass spectrometer (MS) equipped with an ESI (electrospray ionization) source. 'Gaeryangmeoru' is a dark-blue grape used for winemaking that can reach its coloring in unfavorable weather. The 'Kyoho' and 'Hongisul' varieties are hybrid grapes that feature black and pink skin, respectively. The anthocyanins extracted from the peels of grapes were analyzed using UPLC-ESI-MS/MS. Twenty-five anthocyanins were identified in the 'Gaeryangmeoru' and 'Kyoho' varieties, and 21 were identified in the 'Hongisul' variety. Eight, 14 and five predominant anthocyanins were identified in 'Gaeryangmeoru', 'Kyoho' and 'Hongisul' grape respectively. In all three varieties, mono-glucosides were 2.3-5.9 times more abundant than di-glucoside. Malvidin was the predominant anthocyanidin in 'Gaeryangmeoru' (44.1%) and 'Kyoho' (56.5%), but cyanidin (96.8%) was in 'Hongisul'. The acylated anthocyanins in 'Gaeryangmeoru' (2.0%) were rare, whereas acylated anthocyanins with p-coumaric acid were predominant in 'Kyoho' (40.9%) and 'Hongisul' (70.7%). In particular, cyanidin feruloyl glucoside was found only in the 'Hongisul' cultivar and considered to be useful as a criterion for identification of the variety. As a result, the grape varieties were demonstrated to have variety-specific anthocyanin characteristics, enabling classification based on anthocyanin composition in terms of anthocyanidins, glucosylation and acylation. The taxonomical application of anthocyanin composition confirmed the possibility that 'Gaeryangmeoru' originated from Vitis amurensis or its hybrids, and the 'Hongisul' grape was distinguished from other grapes by cyanidin feruloyl glucoside.

• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.281-289
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• 2015

In sustainable viticulture, green manure represents a safe and non-polluting way to bring large quantities of organic matter into the soil. The cultivation of green manure crops plays an important role in soil quality and sustainability of agricultural system. This study was conducted to evaluate the effects of green manure fertilization on yield and quality of the Campbell Early grape variety in the organic vineyard. Hairy vetch was the more productive green manure crop, yielding higher dry materials. Average yields of grape were significantly greater in hairy vetch+rye ($13.02ton\;ha^{-1}$) than nature weed ($11.65ton\;ha^{-1}$), respectively. The concentrations of total as well as individual anthocyanins were consistently higher with hairy vetch treatment compared with rye and nature weed, thus making the green manure cultivation is an environmentally friendly cultivation to increase the yield and anthocyanin contents in organic grape.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.2
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• pp.737-741
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• 2014

Background: In recent years a wide variety of flavonoids or polyphenolic substances have been reported to possess substantial anti-carcinogenic and antimutagenic activities. Grape proanthocyanidins (GPC) are considered as good examples for which there is evidence of potential roles as anti-carcinogenic agents. Methods: A xenograft model was established using H22 cells subcutaneously injected into mice and used to assess different concentrations of grape proanthocyanidins (GPC) and Endostar. Treatments were maintained for 10 days, then levels of vascular endothelial growth factor (VEGF) and microvessel density (MVD) were examined by immunohistochemistry, while VEGF mRNA was determined by real-time PCR in tumor tissue. Results: The expression of MVD and VEGF decreased gradually as the concentration of GPC increased.There was a significant positive correlation between MVD and VEGF. Conclusions: These results suggest that GPC restrains the growth of tumor, possibly by inhibiting tumour angiogenesis.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1523-1523
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• 2001

The wine industry requires practical methods for objectively measuring the composition of both red wine grapes on the vine to determine optimal harvest time; and of freshly harvested grapes for efficient allocation to vinery process streams for particular red wine products, and to determine payment of contract grapegrowers. To be practical for industry application these methods must be rapid, inexpensive and accurate. In most cases this restricts the analyses available to measurement of TSS (total soluble solids, predominantly sugars) by refractometry and pH by electropotentiometry. These two parameters, however, do not provide a comprehensive compositional characterization for the purpose of winemaking. The concentration of anthocyanin pigment in red wine grapes is an accepted indicator of potential wine quality and price. However, routine analysis for total anthocyanins is not considered as a practical option by the wider wine industry because of the high cost and slow turnaround time of this multi-step wet chemical laboratory analysis. Recent work by this ${group}^{l,2}$ has established the capability of near infrared (NIR) spectroscopy to provide rapid, accurate and simultaneous measurement of total anthocyanins, TSS and pH in red wine grapes. The analyses may be carried out equally well using either research grade scanning spectrometers or much simpler reduced spectral range portable diode-array based instrumentation. We have recently expanded on this work by collecting thousands of red wine grape samples in Australia. The sample set spans two vintages (1999 and 2000), five distinct geographical winegrowing regions and three main red wine grape varieties used in Australia (Cabernet Sauvignon, Shiraz and Merlot). Homogenized grape samples were scanned in diffuse reflectance mode on a FOSE NIR Systems6500 spectrometer and subject to laboratory analysis by the traditional methods for total anthocyanins, TSS and pH. We report here an analysis of the correlations between the NIR spectra and the laboratory data using standard chemometric algorithms within The Unscrambler software package. In particular, various subsets of the total data set are considered in turn to elucidate the effects of vintage, geographical area and grape variety on the measurement of grape composition by NIR spectroscopy. The relative ability of discrete calibrations to predict within and across these differences is considered. The results are then used to propose an optimal calibration strategy for red wine grape analysis.

• Food Science and Preservation
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• v.15 no.6
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• pp.783-790
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• 2008

Campbell juice (25%, 50%, 70% and 90%) was blended with different concentrations (10%, 25%, 30% and 50%) of juice from a range of grape varieties including Kyoho, Steuben and MBA. The concentrations of Campbell and the grape variety juices influenced the physicochemical characteristics of the blended grape juice. As the concentration of Campbell juice increased, there was an increase in the mean content of bioactive compounds including total phenolics, anthocyanin and flavonoids, and the radical scavenging activity increased. The treatment containing 25% juice from the various grape varieties had the lowest level of bioactive compounds. A sensory evaluation showed there was no significant difference among the blended juice samples in terms of aroma. The sample comprising 50% Campbell + 50% Kyoho was the most acceptable in terms of taste and overall acceptability, while the sample comprising 90% Campbell + 10% MBA was the most acceptable in terms of color and aroma.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.106-113
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• 2014

For the development of high value consumables utilizing jujube and grape, we investigated the biological activities of a variety of existing fermentation products of jujube and grape. The results revealed that ethanol fermentation products of jujube and grape had a higher antioxidative activity than acetic acid fermentation products. In addition, the ethanol fermentation products of jujube (JEF) had the highest antioxidative activity, with it being greater than that of the ethanol fermentation products of grape (GEF), the acetic acid fermentation products of jujube (JAF) and the acetic acid fermentation products of grape (GAF). As regards tests on whitening effects, JEF exhibited the highest tyrosinase inhibition effects amongst the test groups. However, when immunofluorecence was employed, JAF was seen to inhibit the expression of proteins related to the whitening effect. In the lipopolysaccharide-stimulated mode peritoneal macrophage model, all tested groups of fermentation products (JEF, GEF, JAF and GAF) suppressed nitric oxide production dose-dependently, with ethanol fermentation products demonstrating a higher nitric oxide expression inhibition effect than acetic acid fermentation products. When subjected to antibacterial activity tests, GAF exhibited antibacterial activity against all tested strains except Propionibacterium acnes. Both GAF and JEF revealed high antibacterial activity against Escherichia coli.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.290-297
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• 1997

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

• Korean Journal of Agricultural and Forest Meteorology
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• v.25 no.4
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• pp.359-367
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• 2023

Grapes are one of the most important fruit trees both domestically and globally. Recently, changes in plant phenology and frequent low temperatures due to climate change are increasing the possibility of damage to grape shoots in spring, which is a serious threat to grape production. This study was conducted to investigated the severity of shoots damage and the change of free sugar content in the plant organs by phenological stage, especially, from germination to leafing period. Furthermore, in order to compare the cold hardiness among grape varieties including 'Campbell Early', 'Kyoho' and 'Shine Muscat' widely grown in Korea, lethal temperature (LT₅₀) and free sugar content by grape variety were analyzed. Shoot damage by low temperatures continued to increase as the phenological stage progressed gradually, from the bud burst to the fourth leafing stage. On the other hand, the free sugar content of each organ except leaves continued to decrease, showing pattern to similar to cold hardiness. This indicates a close relationship between free sugar content and cold hardiness. In terms of cold hardiness comparison among grape varieties, 'Shine Muscat' showed the highest cold resistance in the leafing stage with the lowest LT₅₀ and the highest total free sugar content. Next was 'Kyoho' and 'Campbell Early'. There are clear differences in cold hardiness depending on the variety. However, it is not the same at all growth stage. It may change according to phenological stage and influenced by free sugar content at that time.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.91-92
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• 2001

Flavonols are polyphenolic compounds that are present in dietary plant-based foodstuffs and beverages (e. g. apple, onion, grape fruit, tea) and medicinal plants (e. g. Crategus, Ruta graveolens, Silybum marianum, Fagopyrum species) in high concentrations. They have been reported to exhibit a wide variety of biological effects, including anti-inflammatory, antiviral, antioxidant and free-radical-scavenging activities.(omitted)