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http://dx.doi.org/10.3746/jkfn.2013.42.5.784

Quality Characteristics of Black Raspberry Wine Fermented with Different Yeasts  

Lee, Yoonji (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University)
Kim, Jae Cheol (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University)
Hwang, Keum Taek (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University)
Kim, Dong-Ho (National Agricultural Products Quality Management Service)
Jung, Chang Min (Baesangmyun Brewery Institute Co., Ltd.)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.5, 2013 , pp. 784-791 More about this Journal
Abstract
Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71~8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.
Keywords
black raspberry wine; yeast; phenolics; anthocyanin; antioxidant activity;
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Times Cited By KSCI : 8  (Citation Analysis)
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