Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization

In this study, two red wines were developed, with and without sugar addition, from a mixture of two different grape varieties, Gerbong (Vitis labrusca L.) 60% and Campbell Early (V. labrusca B.) 40%. Their chemical and sensory profiles were determined and compared with a French Beaujolais Nouveau wine of Chateau Talance using descriptive, physicochemical and volatile analyses. Colour, six aroma, and five taste attributes were evaluated by an expert panel of nine judges. Sample wines were analyzed for titratable acidity, ethanol, pH, Hunter colorimeter value, phenolic compounds, and organic acids. From the volatile analysis of sample wines, 10 acids, 12 alcohols, 10 esters, 7 volatile phenols, 5 furans, and 3 miscellaneous compounds were identified. From the principal component analysis of the descriptive data, wines were primarily separated along the first PC, which explained 93% of the total variance between the Korean wines with high intensities of “ripe-fruit aroma”, “caramel aroma”, and “sour” attributes and the French wine that was high in “woody aroma”, “astringent”, “mineral aroma”, and “colour” attributes.