Ampelopsis brevipedunculata, a porcelain berry that is a kind of Korean domestic wild berry (Viticeae), has been known to be resistant to diseases and insects. A total of 2,622 unigenes containing 912 contigs and 1,710 singletons were obtained by sequencing 5,839 expressed sequence tag (EST) clones derived from the cDNA library of wild grape, A. brevipedunculata. In the gene ontology analysis, 1,175 genes related to biological process, 1,516 genes related to molecular function, and 1,413 ones related to cell components were annotated. Among the genes showing molecular function, 17 clones were classified into defense-related genes, and 102 were known to be related with responses to stress in plants. Domains, such as leucine-rich repeat, Serine/threonine protein kinase-related, WD40 repeat, EF-hand calcium-binding, pentatricopeptide repeat, and pathogenesis-related transcriptional factor were highly expressed. Genes encoding defense related proteins, such as chitinase, catalase, protein-serine/threonine kinases, were also clustered into an abundant group in cDNAs from A. brevipedunculata. Approximately, 80 simple sequence repeats with 2~5 nucleotides were detected in the cDNAs of A. brevipedunculata. These data could provide useful information for the genetic analysis of wild grapevines and in programs for breeding grape cultivars.

포도 송이다듬기는 많은 노동력이 필요하므로 노동력을 감 소시킬 수 있는 새로운 송이다듬기 기술을 개발하기 위하여 연 구를 수행하였다. 포도의 송이다듬기 기술은 지경솎기가 알솎 기에 비하여 작업효율성이 6.7배 높은 것으로 나타났다. 과실 품질은 지경솎기 및 알솎기가 무처리구보다 과방과 과립수가 적지만 가용성 고형물은 높고, 산도는 낮게 나타났으며 압상률 도 적은 것으로 나타났다. 송이다듬기에 의한 포도의 송이 품질 균일도를 조사하기 위해 송이의 기부, 중간 및 선단 부분의 가용 성 고형물 함량과 산도를 측정한 결과 350~450 g의 과방중을 가진 포도송이가 송이 내 위치에 따른 품질의 차이가 나타나지 않아 적합한 것으로 판단되었다.

This study was conducted to investigate several indicators of fruit maturity, and expert sensory evaluation was done to determine the most appropriate maturity time for the new Korea grape cultivar ‘doonuri’ for high quality winemaking. The grape component changed dramatically during ripening, after veraison. Considerable drops in berry firmness (<0.60 kgf/cm2) and titratable acidity (<0.66%) were found at the ripening stage while the soluble solid content significantly increased in the ripening process. Most of the organic acids contained were tartaric and malic acid. The malic acid content was about twice the tartaric acid content in the fruit-growing period but was less than the tartaric acid content in the maturity period. The total anthocyanin and polyphenol contents increased sharply after veraison. In particular, the total anthocyanin and polyphenol contents reached their maximum levels when the acidity was 0.55%, and after that, there was almost no change. Correlations between anthocyanin accumulation and several factors were found in sugar 0.7811 (p<0.05), pH 0.9315 (p<0.05), and Brix/acid ratio 0.9409 (p<0.05). Brix×pH2 and brix/acid ratio were used as indicators of the proper maturation of the grapes when the acidity was 0.53 to 0.55%, and at sugar 17 Brix. When surveyed, the quality characteristics and sensory evaluation of the wine made using the latest harvested grapes showed the most reliable sourness. The color, aroma, and overall harmony of the wine, however, were evaluated to be the best when the wine acidity was about 0.60% or when the grape acidity was below 0.55%.