This study was carried out to evaluate the basic characteristics of red wine processed from ‘Cheongsan (Vitis amurensis)’ grape cultivar. In order to compare the quality of ‘Cheongsan’ red wine, ‘Campbell Early’ and ‘Muscat Bailey A, MBA’ red wines were also utilized for this study. The pH of the red wines produced from ‘Cheongsan’, ‘Campbell Early’ and ‘MBA’ were 3.1, 3.6 and 4.0, respectively. Tannin, polyphenol, and anthocyanin contents of the ‘Cheongsan’ red wine were 2,939 mg/L, 1,516.2 mg/ L, and 1,882.4 mg/L, respectively. These values were about twice those of ‘Campbell Early’ and ‘MBA’ red wines. The antioxidant level of ‘Cheongsan’ red wine was found to be 5,413.9 mg/L, which was also two times higher than 'Campbell Early' and 'MBA' red wines. Although the acidity of ‘Cheongsan’ red wine is relatively high, ‘Cheongsan’ red wine contains a lot of tannin, matures over an extended period of time and has excellent antioxidant properties. These results indicated that 'Chengsan' grape could be an excellent source for production of high quality red wine.

재료 및 방법
  실험재료 및 발효 전 과실의 특성
  포도주 제조 방법
  발효된 포도주의 일반 품질 특성 분석
  발효된 포도주의 적색도, 탄닌, 폴리페놀 및 안토시아닌함량 측정
  발효된 포도주의 유기산 및 항산화력(ABTS법) 측정
 결과 및 고찰
  품종별 발효 전 과즙의 특성
  발효 후 품종별 pH, 총산 및 알코올 함량 특성
  품종별 적색도, 안토시아닌 및 탄닌 함량 특성
  폴리페놀 함량 및 항산화력 특성
 적 요
 REFERENCES

• 허재윤(강원대학교 농업생명과학연구원) | Jae-Yun Heo
• 엄남용(강원도농업기술원) | Nam-Yong Um
• 정석태(국립농업과학원 발효식품과) | Seok-Tae Jeong
• 박영식(강원도농업기술원) | Young-Sik Park