Abstract
This study compared the physicochemical characteristics of different grape varieties for wine making, and contributed to the selection of suitable varieties to impart the desirable characteristics of wine demanded by consumers. It is well known that to produce wine containing above 11% (v/v) alcohol, the amount of soluble solids in grape juice is required to be at least 20 °Brix. Of the different varieties used in this study, Black Sun, Chhungpung × Buffalo, Gaeryangmerou, MBA and Merou × Buffalo were all above 20 °Brix and found to be suitable for making wine without external sugar addition. Considering the total acidity, Chhungpung × Buffalo and Doonuri varieties were below 0.4% (w/v) and required blending with Gaeryangmerou or Wangmerou, which have high total acidity. Total polyphenol, total anthocyanin, and tannin contents were highest in Gaeryangmerou, at 6,615.23 mg/L, 3,122.09 mg/L and 2,742.89 mg/L, respectively. Hence, Gaeryangmerou is good for producing wines with high polyphenol content and blending with low polyphenol grapes. Organic acids are reportedly involved in stabilization, color and pH in wine production. In the current study, four organic acids were detected, in the order tartaric acid, malic acid, citric acid and acetic acid. Tartaric acid comes from grape material, and converts to tartaric precipitation during wine aging. Therefore, wines fermented with Chhungpung × Buffalo, MA55 or Wangmerou varieties, which contain high levels of tartaric acid, are able to remove tartaric precipitation by cooling during the aging process.
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