2002•Korean Journal of Food Science and TechnologyRequires access
The Chemical Characteristics of Korean Red Wine with Different Grape Varieties
Jang-Eun Lee, Yoo-Dong Won, Sung‐Soo Kim, Kyung-Hee Koh
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Abstract
Five kinds of red wine from three different grape varieties, Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM) and Gerbong+Campbell (70:30, GC), were prepared. Their chemical and microbiological changes were monitored during alcohol fermentation and aging. The changes of pH, brix and total acidity were and , respectively. The viable cell numbers of initial, stationary and death phases were and during alcohol fermentation. The sugar fermentability, glucose and fructose contents were greatly decreased less than 0.2 g/L, and the final contents of ethanol and sulfur dioxide were and , respectively. The conversion ratios of malic acid to lactic acid were 23% (G), 67% (M), 28% (C), 33% (GM) and 39% (GC). The chemical characteristics of five red wine were significantly different in pH, total acidity, sulfur dioxide and lactic acid contents (p