2022년 캠벨얼리 재배면적은 4,397ha(32.7%)으로 샤인머스켓에 이어 두 번째로 많이 재배하는 품종이다. 또한 충랑은 2018년에 품종등록된 3배체(캠벨얼리×고처) 포도로 신품종 연구가 필요한 품종이다. 연무늬들명나방 (Syllepte pallidinotalis)은 캠벨얼리와 신품종 충랑에서 잎의 가장자리를 말고 그 속에서 잎을 갉아먹는 해충으로 잎에 피해가 관찰되었다. 연중 포도원에서 연무늬들명나방의 밀도는 7월 중순과 9월 하순에 2번의 peak를 보였 다. 알에서 부화한 유충이 2령이 되면 잎을 말고 안에 숨기 때문에 잎을 말은 이후 약제 살포시 잎 안에 잘 뭏지 않아 방제가가 떨어졌다. 특히 생물농약인 비티제를 이용해 방제를 할 경우 잎을 말기 직전인 6월 중순에 살포 했을 때 93.5%의 방제가를 보였으나, 5월 하순이나 7월 초순 방제할 경우 73.9, 43.6%로 낮은 방제가를 보였다. 따라서 잎을 말기 직전인 6월 중순, 8월 하순에 방제를 하는 것이 효율적임을 알 수 있었다.

2022년 캠벨얼리 재배면적은 4,397ha(32.7%)으로 샤인머스켓에 이어 두 번째로 많이 재배하는 품종이다. 포도 과원에서 보고된 장님노린재에는 애무늬고리장님노린재와 초록장님노린재가 있으며, 포도 신초를 가해해 잎 이 자라면서 구멍이 나고, 포도알을 흡즙해 포도알 표피를 코르크화해 상품성을 떨어뜨린다. 애무늬고리장님노 린재는 약충은 3~4mm, 성충은 4~5mm 정도이며, 몸 색깔은 엷은 녹색을 띄고, 다리(설상부) 끝이 검어 초록장님노 린재와 구분된다. 조사지점에서는 애무늬고리장님노린재만 채집되었으며, 나무당 0~4.8마리가 발견되었다. 4월 하순 상대습도 40% 이상이고, 일평균기온이 13℃ 이상 10일 정도 경과하였을 때 알에서 부화해 신초를 가해 하기 시작했다. 5월 하순부터 성충이 되며, 포도원 살충제 살포로 인해 개체수가 감소하였다가 7월 초경에 초목성 식물에서 포도원으로 들어와 새로 나오는 포도 부초를 가해하였다. 방제시기에 따라 상품과일 무게가 차이가 났는데 잎전개기, 꽃송이분리기, 착과기 3회 방제시 수량감소율이 1%인데 비해 잎전개기에만 방제시 3.5%, 꽃송 이분리기에만 방제시 7.9%, 무처리구에서는 15.6%로 방제 시기에 따라 상품과일 감소량이 차이나는 것을 알 수 있었다.

To investigate the quality characteristics of domestic rosé wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of rosé wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of rosé wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 rosé wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of rosé wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of rosé wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness －0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free SO2, total SO2, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to 12.3 °Brix. The free SO2 and total SO2 contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.