This study analyzed the changes in quality characteristics and functionality of Campbell Early fortified wine based on aging temperature and duration. The pH levels of the wine ranged from 3.74 to 3.87, while total acidity was between 0.40% and 0.49%. After fortification, the soluble solids measured 15.4 to 16.1 °Brix, and the alcohol content remained stable throughout aging, consistently between 24.2% and 24.9%. Color analysis revealed that lightness (L) increased with higher aging temperatures, while redness (a*) decreased. Concurrently, yellowness (b*) and hue values rose, indicating a gradual fading of red color as the wine aged, transitioning toward a yellowish-brown hue. In the free sugar analysis, fructose levels were found to be between 36.24 and 36.71 mg/mL, glucose ranged from 7.67 to 8.51 mg/mL, and sucrose was measured at 1.07 to 1.09 mg/mL. For organic acids, citric acid ranged from 0.013 to 0.027 mg/mL, tartaric acid from 1.033 to 1.228 mg/mL, malic acid from 0.645 to 0.689 mg/mL, and lactic acid from 0.274 to 0.314 mg/mL. Aroma analysis identified a total of 41 compounds, including 9 alcohols, 22 esters, 5 ketones, 2 furans, 1 pyran, 1 acid, and 1 ethane compound. This study highlights the potential for developing premium fortified wines from Campbell Early and suggests that the findings could be beneficial across various sectors of the wine industry.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 캠벨얼리 주정강화 와인 제조
    3. 일반 품질 특성
    4. 기능성 분석
    5. 통계분석
결과 및 고찰
    1. 캠벨얼리 주정강화 와인의 일반 품질 특성
    2. 캠벨얼리주정강화와인의색도, Hue 값및color intensity
    3. 캠벨얼리 주정강화와인의 유리당 및유기산함량분석
    4. 캠벨얼리 주정강화 와인의 향기성분
    5. 캠벨얼리 주정강화 와인의 기능성 성분
    6. 캠벨얼리 주정강화 와인의 항산화 활성
요약 및 결론
감사의 글
References

• 차정문(충북농업기술원 와인연구소 농업연구사) | Jeong-Moon Cha (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong, Chungbuk, 29151, Korea)
• 윤동규(충북농업기술원 와인연구소 농업연구사) | Dong-Kye Yun (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong, Chungbuk, 29151, Korea)
• 박의광(충북농업기술원 와인연구소 농업연구사) | Eui-Kwang Park (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong, Chungbuk, 29151, Korea)
• 이윤정(충북농업기술원 와인연구소 농업연구사) | Yun-Jeong Lee (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong, Chungbuk, 29151, Korea)
• 윤향식(충청북도농업기술원 와인연구소 농업연구관) | Hyang-Sik Yoon (Senior Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong, Chungbuk, 29151, Korea) Corresponding author