향후 국산 포도를 이용한 고품질의 국산 백포도주를 개발하여 국내 소비자의 기호에 맞는 백포도주 제조 및 백포도주 양조 기술의 발전을 위해 생식용 수입 포도인 Red globe과 Thomson Seedless를 이용하여 발효특성과 포도주의 특징에 대하여 연구하였다. pH변화는 1차 발효 중 감소하는 경향을 보여주었고, 두 품종을 1:1비율로 혼합한 백포도주는 레드글로브와 탐슨시들리스의 중간 값의 pH를 보여주었다. 산도의 변화는 1차 발효기간 동안

This study investigated 1he fermentation characteristics and sensory properties of white wine made from the Chilean grape varieties Thomson Seedless (T), Red Globe (R), and a mixture thereof (M). The pH fell during fermentation and final pH values of 3.63-3.68 were slightly higher than is usual in white wine. The total acidity increased during the alcoholic fermentation and leveled at 0.56-0.71% Ater 15d, the sugar contents and specific gravities attained final values. The L value of wine made from R grapes increased from 65.05 to 96.77, of wine made from T grapes from 77.41 to 99.6, and of wine made from M grapes from 71.73 to 98.41. The a value of all wines decreased quickly during the first 4 d of fermentation and the b values of T and M wines (not R wine) also fell rapidly during this time. The final alcohol concentrations of the wines were 14 -14.9% (v/v). The white wines made from T, R, and M grapes received similar scores in a directional difference sensory test. The color and flavor of white wine made from T grapes scored highest (5.6 and 5.35 respectively; p<0.05).

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