# Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine
###### Abstract  
The cultivation of European grape cultivars suitable for winemaking in Korea presents challenges due to factors such as climate, soil conditions, precipitation, and sunlight. Consequently, Korea has traditionally resorted to adding sugar to its wine production to counteract the low sugar content in Korean grapes, yielding lower-quality wines. However, recent success in the cultivation of five European grape cultivars and the development of the domestic grape cultivar Cheongsoo have increased the possibility of achieving high-quality Korean wines. This study aimed to explore the potential of European grape cultivars and Cheongsoo as wine grapes in Korea. This study also conducted sensory evaluation and analyzed the physicochemical properties of the grapes and wines, including antioxidant capacity and color. Despite originating from the same vineyard, the composition of grapes and wines, including volatile aromatic compounds, significantly differed among the grape cultivars. In particular, Vidal wine exhibited superior antioxidant capacity compared with other wines. Moreover, Cheongsoo wine showed higher levels of essential volatile aromatic compounds, such as monoterrenes, than other wines. Sensory evaluation of these two wines also revealed excellent results. In conclusion, these findings hold promise for enhancing the diversity of Korean white wine and fostering growth in the wine industry. white wine; Cheongsoo grape; antioxidant activity; white grape; wine +
Footnote †: journal: _Foods_  
0000-0001-523-0000-0000-0000-0000-0000-0000-0000-0000-0000-0000-0000-0000-0000-0000-00000-0000-00000-00000-00000-00000-0  
revealed no significant difference between red and white wines in terms of preventing coronary diseases such as type 2 diabetes [8; 9; 10; 11; 12]. Wine quality is distinctly influenced by several factors such as grape cultivar, cultivation technology, cultivation region, climate, aging conditions, handling techniques, and microbes [13; 14; 15; 16; 17]. Among these, the grape cultivar stands out as the foundational element in winemaking, exerting the most substantial impact on the final wine quality, composition, and aromatic compounds like volatile acids, esters, higher alcohols, terpen, and more [7; 14; 18]. However, wine grape cultivation in Korea faces limitations. Various wine grape cultivars such as Cabernet Sauvignon, Merlot, and Sauvignon Blanc, which are commonly grown in Europe and the U.S., struggle to thrive in Korea's hot, humid, and rainy summer climate. This unfavorable environment leads to issues like inadequate flower-bud differentiation, poor coloration, and fungal diseases [19; 20; 21]. Hence, most Korean winemakers have utilized various table grapes such as Campbell Early, Muscat Bailey A, and the wild grape Meoru. These cultivars are well-suited to Korea's climate and soil conditions, enabling the production of red wine. In contrast, the cultivation of white grapes, such as Geobong, Shine Musket, and Alexandria is increasing in Korea; however, these grapes are not commonly used for wine production. In 1993, the National Institute of Horticultural and Herbal Science in Korea bred the grape cultivar 'Cheongsoo' through a plant cross between the grape cultivars Seibel 9110 and Himrod Seedless; this cultivar is widely used for table and wine grapes because of its distinct golden color and attractive fruit flavor [22; 23]. Nonetheless, it is important to explore other grape cultivars for producing white wine to meet the increasing demand among Koreans. Although several researchers have recently confirmed the potential of volatile aromatic compounds in 11 red wines and 2 white wines from different international grapes grown in Korea as wine grape cultivars [19; 24], additional research is warranted on the development of various white grape cultivars.