This study evaluated the suitability of using Wickerhamomyces anomalus A1-5 isolated from solid grain fermentation broth for winemaking by comparing the quality and functionality of Campbell Early wine produced with single and mixed inoculations. The pH ranged from 3.43 to 3.68, with the highest value in treatment B. Soluble solids ranged from 5.0 to 7.7 °Brix. Total acidity was measured at 0.42% to 0.47%. Color analysis indicated a significant decrease in lightness with an increase in redness across all treatment groups compared to the control. Among aroma compounds, 8 alcohols, 6 esters, 3 acids, and 11 other compounds were identified, with the control having the highest alcohol content and treatment D having the highest ester content. Tannin and total polyphenol contents ranged from 46.46 mg% to 95.92 mg% and from 87.66 mg% to 147.21 mg%, respectively. Antioxidant activities measured by DPPH and ABTS assays ranged from 33.84% to 69.02% and from 42.43% to 89.18%, respectively, with treatment B exhibiting the highest activities. These results suggest that W. anomalus A1-5 may positively influence the quality and functionality of Campbell Early wine, presenting potential as a novel yeast strain for winemaking.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 와인 제조공정
    3. 일반 품질 특성
    4. 기능성 분석
    5. 통계분석
결과 및 고찰
    1. 캠벨얼리 와인의 일반 품질 특성
    2. 캠벨얼리 와인의 색도, Hue 값 및 color intensity
    3. 캠벨얼리 와인의 향기성분
    4. 캠벨얼리 와인의 기능성 성분
    5. 캠벨얼리 와인의 항산화 활성
    6. 일반 품질특성과 기능성 성분 및 생리활성의 상관관계분석
요약 및 결론
References

• 이윤정(충북농업기술원 와인연구소 농업연구사) | YunJeong Lee (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 신혜림(충북농업기술원 농업연구사) | Hyerim Shin (Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 박은하(충북농업기술원 와인연구소 연구원) | Eunha Park (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 박의광(충북농업기술원 와인연구소 농업연구사) | Eui Kwang Park (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 윤향식(충청북도농업기술원 와인연구소 농업연구관) | Hyang-Sik Yoon (Senior Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea) Corresponding author