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Contents of Amino Acids in Raspberry Wine Using Active Dry Yeast Strains  

Moon, Young-Ja (Dept. of Food and Nutrition, Woosong Information College)
Lee, Myung-Soon (KOOKSOONDANG L&B)
Sung, Chang-Keun (Dept. of Food Science and Technology, Chungnam National University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 392-397 More about this Journal
Abstract
To compare the contents of amino acids in raspberry wine, 5 types of active dry yeast strains (Saccharomyces cerevisiae Montrachet (UCD #522), Saccharomyces bayanus Pasteur Champagne (UCD #595), Saccharomyces cerevisiae Epemay II (CEG), Saccharomyces bayanus Prise do Mousse (PM), Saccharomyces uvarum Latvia W15) were used. In the fermentation experiment two kinds of raspberry wine were used; Rubus coreanus Miquel(RCM), harvested in Gochang, and Rubus crataegifolius Bunge(RCB), harvested in Okcheon. In 5 kinds of RCM raspberry wines, total contents of 17 amino acids were found from $16.77mg/{\ell}$ in the fermented Prise de Mousse, the most amount, to $12.29mg/{\ell}$ in Lalvin W15, the lowest. The content of amino acid in the RCB raspberry wine fermented by Montrachet was approximately 5.5 times higher than that of the RCM raspberry wine; $90.55mg/{\ell}\;to\;16.54mg/{\ell}$. Cystine and isoleucine were detected $2.97mg/{\ell},\;0.34mg/{\ell}$, respectively, in the RCB raspberry wine but not detected in the RCM raspberry wine. The amount of alanine, aspartic acid, and serine in RCB raspberry wine were found approximately 14 to 20 times larger than that of RCM raspberry wine.
Keywords
active dry yeast strains; raspberry wine; amino acid; Rubus coreanus Miquel(RCM); Rubus crataegifolius Bunge(RCB);
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