Changes in Physicochemical Characteristics of Bokbunja (Rubus coreanus Miq.) Wine during Fermentation

복분자주 발효과정 중 이화학적 특성의 변화

  • Choi, Han-Seok (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Myung-Kon (Department of Industrial Crop Production and Processing, Iksan National College) ;
  • Park, Hyo-Suk (Department of Agricultural Chemistry, Wonkwang University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
  • 최한석 (전북대학교 식품공학과) ;
  • 김명곤 (익산대학 특용작물가공과) ;
  • 박효숙 (원광대학교 농화학과) ;
  • 신동화 (전북대학교 식품공학과)
  • Published : 2005.08.31


Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.


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