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http://dx.doi.org/10.5762/KAIS.2015.16.5.3361

Quality Characteristics of Black Raspberry Wine added with wild grape by Yeast Strains and Fermentation Conditions  

Kong, Tae-In (Dept. of Convergence Industry, Seoul Venture University)
Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.16, no.5, 2015 , pp. 3361-3369 More about this Journal
Abstract
The objective of this study was to improve the quality of black raspberry wine added with wild grape, based on selection of yeast strains and fermentation conditions. The Y1 yeast(Lalvin 71B) indicated significantly higher lactic acid, ester, fusel oil content after fermented mashing than other samples tested and had an effect on the reduction of acidity and enhanced aroma of black raspberry wine. In addition, the high fermentation temperature($25^{\circ}C$) using Y1 yeast showed much higher tendency to retain components of aroma (ethyl acetate, higher alcohols) and the highest overall preference including sensory evaluation than that of low fermentation temperture($15^{\circ}C$). Thus, the fermentation using Y1 yeast at $25^{\circ}C$ can be applied to positively improve the taste and flavor of production of black raspberry wine added wild grape.
Keywords
Black raspberry wine; Yeast strains; Fermentation; Wild grape; Aroma compounds;
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Times Cited By KSCI : 15  (Citation Analysis)
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