Abstract
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 () and titratable acidity ( 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%.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
