This study aimed to determine the optimal method by analyzing how different fining agents affect the quality of Muscat of Alexandria (MoA) wine. In the initial investigation, MoA wine underwent treatment with bentonite, egg white, icing glass, polyvinylpolypyrrolidone (PVPP), silica, and gelatin. General quality characteristics (pH, total acidity, sugar content, specific gravity, alcohol, volatile acidity), functional components (total polyphenols, antioxidant activity, tannins), and L*, a*, b* values were analyzed. Following the analysis, bentonite demonstrated the best color improvement, while silica and gelatin exhibited high total acidity and effective color enhancement. Consequently, bentonite, gelatin, and silica were deemed suitable for MoA wine and were selected for further investigation. In the second clarification test, varied experiments were conducted on bentonite, silica, and gelatin selected in the first clarification test. Analysis of general quality characteristics and functionality by fining type and time after treatment for MoA wine showed no significant changes before and after treatment. However, an analysis of turbidity after 8 months for each fining agent revealed a superior turbidity improvement effect of 0.040 ± 0.001 in the bentonite treatment group. Additionally, the L value was favorable in the bentonite and silica treatments. Regarding the improvement effect of the b value, silica treatment demonstrated the best results, followed by gelatin treatment.

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

The comstock mealybugs had been occurred at a Muscat of Alexandria’ organic vineyard in Okcheon. They had beenfound in the vines’s trunk since mid-June and moved to cane and leaves since early July, and also had been found ingrape clusters since late-July. The number of comstock mealybug and the grape’s fruit damage in Eco-friendly vineyardswere higher than in conventional culture vineyard. And the marketability of green variety grape was more damaged fromcomstock mealybug than the black variety grape. Toxicities of 8 organic agricultural materials(OAM) were evaluated tocomstock mealybug at the recommended concentration. As a results, Lightyellow sophora and Derris extracts exhibitedstrong insecticidal activity with 100% mortality. When the Lightyellow sophora extract was uniformly distributed on thevine from early-July to mid-July, commercial grapes could be harvested. Therefore, I thought that we can control comstockmealybug by spraying OAM in a timely period.

This study was carried out to investigate the damage patterns, the occurrence and migration time of Pseudococcus comstocki and in order to improve the control effect of organic agricultural materials (OAMs). The experiment was carried out at Okcheon’s organic vineyard (2,500 ㎡, sandy loam, manure) where planted 8~9 year old ‘Muscat of Alexandria’ vines. The comstock mealybug’s migration to grape clusters occurred from the middle of July, and produced eggs in the grape clusters from the end of July, and the density of the comstock mealybug was highest at 0.6/㎠ in late August. The number and fruit damage of comstock mealybug in eco-friendly vineyards were higher than in conventional culture vineyard. And the marketability of green variety grape was more damaged from comstock mealybug than the black variety grape. Toxicities of 8 OAMs were evaluated to comstock mealybug at the recommended concentration. As a results, Lightyellow sophora and Derris extracts exhibited strong insecticidal activity with 100% mortality. When the Lightyellow sophora extract was uniformly distributed on the vine from early-July to mid-July, fruit damage reduction rate was 96.2% and 84.6%, respectively. So commercial grapes could be harvested. Therefore, it was considered to be effective to reduce fruit damage by controlling in early - late July (the green stage) when the comstock mealybug migrated to grape clusters in the vine greenhouse. In the future, it will be necessary to study the effect of external exposure time and momentum on the control of OAMs.