• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.259-263
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• 2006

A direct HPLC method was used to analyze determination of resveratrol in grapes and wines. Content of resveratrol in different parts of 13 grape cultivars and 13 wines were quantified. The average total resveratrol content was $143.5{\mu}g/g$. Resveratrol contents in the skin, fruit, seed and fruit stem were distributed range of $0.9{\sim}104.8{\mu}g/g,\;0.1{\sim}0.5{\mu}g/g\;1.7{\sim}173.9{\mu}g/g\;2.9{\sim}247.4{\mu}g/g$, respectively. Resveratrol contents in 13 wines were distributed range of $253.3{\sim}11,271.6{\mu}g/g$.

• Journal of Plant Biotechnology
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• v.42 no.4
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• pp.298-311
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• 2015

Grape is one of the important fruit crops around the world, and exposed to disease and pests, and internal or environmental stresses in the vineyards. Breeding and cultivation of new varieties of high quality-grapes resistant to diseases and pests and tolerant to stresses are the most important steps in the grape production. However, conventional breeding has laborious and time-consuming procedures in maintaining and selecting seedlings in the fields. Development of molecular breeding technology through understanding of molecular mechanism of useful traits can be used as an alternative strategy to improve the efficiency of grape breeding program by cross hybridization in grape development programs. The completion of the grape genome sequencing project provided the way to discover the novel genes and to analyze their functions. Comparative genomics, transcriptomic analysis, and the genome-wide identification and analysis of useful genes as well as development of molecular marker for valuable traits could provide novel insights into fruit quality and the responses to diseases and stresses, and can be used as important information in molecular breeding programs for grape development.

• 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 Plant Pathology Journal
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• v.26 no.1
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• pp.49-56
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• 2010

Thirty-six isolates of Colletotrichum spp. were obtained from infected grapes in two different locations of Korea; 18 isolates from Cheonahn, where carbendazim (MBC) and the mixture of MBC and diethofencarb (NPC) had been applied to control grape ripe rot, and 18 isolates from Cheongju, where no fungicides had been used. Sequences analysis of the internal transcribed spacer (ITS) and the $\beta$-tubulin gene identified 34 of the 36 isolates as Colletotrichum gloeosporioides. The remaining two isolates from Cheongju were identified as C. acutatum. Of the 18 isolates from Cheonahn, 12 were resistant to both MBC and the mixture (MBC+NPC), and six were sensitive to them. All C. gloeosporioides isolates from Cheongju, but not the two C. acutatum isolates, were sensitive to these fungicides. Sequence analysis of the $\beta$-tubulin gene in all isolates revealed that C. gloeosporioides resistant to MBC and MBC+NPC had a tyrosine instead of phenylalanine at the amino acid position 200. The appearance of resistance to MBC and the mixture in C. gloeosporioides correlated with the history of fungicide application in Korea.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1243-1249
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• 2011

This study was performed to examine the use of NaOCl as an alternative antimicrobial compound in winemaking because of the potential health problems that may arise as a result of the use of $SO_2$. For this, the blank (non-treated), control ($SO_2$-added), and sample (NaOCl-treated) wines were made, and microbial and chemical changes including sensory characteristics were analyzed during the fermentation periods. Treatment of grapes with NaOCl decreased the initial contaminating microbial population in grape must, resulting in higher growth of yeast and lactic acid bacteria. After 200 days of fermentation, the chemical analysis of sample wine revealed that it had higher ethanol content, redness ($a^*$), and concentrations of fruity ester compounds and lower total acidity than the control. In the sensory analyses, the sample wine obtained a higher overall acceptability score (5.70) than the control (4.26). This result reveals that NaOCl can be used as an alternative to $SO_2$ in winemaking for inhibiting the growth of contaminating microorganisms.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.158-162
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• 1984

In order to estimate the basic data for the processing suitability of fruits, the contents of free sugars in citrus fruits(14 varieties) cultured in Jeju island, and peaches(4), grapes(4), pears(3) and apples(6) obtained from a local market were investigated by HPLC. The sucrose was the most abundant sugar in citrus fruits and peaches, and followed by fructose and glucose in order. The sugar contents in citru fruits was a wide difference according to the variety. In citrus fruit, the sucrose content was about 53 to 65% to total free sugars and the ratio of fructose to glucose was 1.0/0.8-1.1. The sugars present in grapes and pears were fructose of most abundance, glucose and sucrose in order. Jangshiprang pear showed 2 times higher fructose content than other variety. The free sugar in Taeyang and Hongok(Jonathan) apples were fructose, glucose and sucrose in order of abundance which fructose, sucrose and glucose in Golden Fuji and Mutsu.

• Journal of Bio-Environment Control
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• v.11 no.2
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• pp.61-66
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• 2002

Double cropping system in a year in Kyoho grapes (Vitis labruscana L.) has currently been attempted in the plastic greenhouse. One of the problems in double cropping system is the promotion of bud break in summer season and shoot fertility. Effects of the control of soil moisture tension near the root zone and treatments of bud dormancy breaking agents on bud breaking in summer were examined to promote the bud break for the second fruiting. The lignification of shoots was induced in July or August by the control of soil moisture tension in root zone environment. The first shoot growth was almost the same as that in common plastic greenhouses. The highest bud break value appeared in the plot of cyanamide chemicals mixed with merit blue as over 75% bud break rate. The bud break rate in the discontinuing plot in irrigation showed significantly higher in bud break than that in the continuing plot in irrigation. Despite of the final high bud break rate, the time of bud break was irregular.

• Journal of Bio-Environment Control
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• v.23 no.2
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• pp.65-70
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• 2014

The aim of this study was to identify the chronological growth characteristics of Gaeryangmeoru grapes, by observation of the developmental process of the axillary bud, fruit quality, and anatomical structure of the pericarp. No necrosis of axillary buds was observed, irrespective of node position of the shoot, from shoot occurrence to leaf fall. Berry weight, cluster weight, soluble solid content and titratable acidity were analyzed to be 1.2 g, 128.8 g, $16.9^{\circ}Brix$, and 1.57%, respectively, at maturity. The sugar was composed of fructose and glucose, with a ratio of 1:1 (fructose: glucose) at maturity. Malic acid was predominant among the organic acids, and conformed to the changes of chronological titratable acidity. Sugar and organic acid content changed dramatically starting a week before veraison. The degraded ovules were observed before and after fertilization, and the pericarp was composed of one epidermis, and seven to ten hypodermis layers at maturity.

• Journal of Life Science
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• v.15 no.2 s.69
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• pp.293-297
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• 2005

This experiment was carried to investigate the optimum concentration of abscisic acid (ABA) treatment for enhancing fruit coloration of 'Kyoho' grapes. Cluster and berry weights showed a tendency that increased in proportion to concentration of ABA treatment, but were not significant in all treatments. Also, soluble solids and titratable acidity were not significant during fruit development in all treatments. L-phenylalanine ammonia-lyase (PAL) activity showed a tendency that decreased after rapidly increased in all treatments, and was the highest in 1000 mg/l ABA treatment at final harvest. Anthocyanin and total phenolics contents were high in proportion to ABA treatment concentration, and anthocyanin content in 1000 mg/l ABA treatment was 2.5 folds of that in control. Fructose and glucose as soluble sugars were detected, but sucrose was not detected. Both fructose and glucose contents increased during fruit development, but showed little difference in all treatments.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.89-94
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• 1985

Seventy nine swollen commercially canned grapes and peaches were collected from wholesale and retail outlets in Seoul area for the investigation of the causes of their swell. Hydrogen generation and microbial spoilage were the only two common causes of can swelling. Nevertheless, the spoilage profile of the two products was different. Seventeen out of twenty one canned peaches were spoiled by microorganisms, while the rest of five were swollen due to hydrogen generation. In contrast, fifty one out of fifty eight canned grapes were swollen due to hydrogen generation, while the rest of seven were spoiled by microorganisms. Seventeen yeast and five bacterial strains were isolated and only the yeasts were identified to their genera and species. Saccharomyces cerevisiae was the most frequently isolated spoilage yeast, closely followed by Torulopsis stellata. Candida parapsilosis, Pichia kluyveri, Pichia membranaefaciens, Torulopsis globosa and Torulopsis lactis-condensi were also isolated but with lower frequencies.