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Changes in Physicochemical Characteristics of Black Raspberry Wines from Different Regions During Fermentation  

Lee, Seung-Joo (Department of Food Service Management, Sejong University)
Ahn, Bo-Mi (Traditional Food Research Division, Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.6, 2009 , pp. 662-667 More about this Journal
Abstract
In this study, four Korean black raspberry wines were developed using raspberries from different regions in Korea; Gochang (G), Hoengseong (H), Jeongeup (J), Sunchang (S). Sample wines were monitored for titratable acidity, ethanol, pH, reducing sugar content, color intensity, hue, total phenolic content, and organic acids during alcoholic fermentation and aging. After fermentation was complete, the pH levels in the four wines were in a similar range (3.43-3.52), while total acidity levels ranged from 9.98 to 16.2 g/L, which were significantly different among the four wines. During 120 days of aging, the ethanol content ranged from 15.8 to 16.40% which corresponds to a good conversion rate of sugars. Among the four samples tested, the wine made with Jeongeup raspberries showed the highest levels of total phenolic content, and other color values such as hue and intensity. The predominant organic acids were citric acids (3.30-4.89 mg/mL) and succinic acids (1.92-3.48 mg/mL). Overall the wine made with Jeongeup raspberries showed differences in physico-chemical compositions compared to the other wines made with Gochang, Hoengseong, and Sunchang raspberries, respectively.
Keywords
Korean black raspberry wine; growing region; fermentation; physico-chemical composition;
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Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By SCOPUS : 2
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