Physicochemical Properties of Raspberry Wine using Active Dry Yeast Strains

활성건조효모를 이용한 복분자주의 이화학적 특성

  • Moon Young-Ja (Dept. of Food and Nutrition, Woosong Information College) ;
  • Lee Myung-Soon (Haitae & Company Research Center) ;
  • Sung Chang-Keun (Dept. of Food Science and Technology, Chungnam National University)
  • 문영자 (우송정보대학 식품영양과) ;
  • 이명순 (해태엔컴퍼니 연구소) ;
  • 성창근 (충남대학교 농과대학 식품공학과)
  • Published : 2005.12.01


To examine the difference in each ingredient between the yeast strain and two raspberry kinds (Rubus crataegifolius Bunge(RCB), Rubus coreanus Miquel(RCM)) in the making of raspberry wine, five active dry yeasts were selected. Regarding the RCM ethanol content, the raspberry wine fermented by Lalvin Wl5 was the highest, while those fermented by Prise de Mousse were the lowest. The pH of the RCM was $3.58\~3.63$, and Montrachet was the highest one of total acidity. In the case of nonflavonoid phenols, the RCM fermented by Montrachet was the highest one, and in the case of flavonoid phenol and total phenol, the RCM fermented by Epernay II was the highest. The content of organic acid in RCM were highest in the following order: citric acid > oxalic acid > malic acid, and tartaric acid was not detected at all. The average content of malic acid in RCM after malolactic fermentation was reduced by almost $65.5\%$, and the RCM fermented by Prise de Mousse, after malolactic fermentation, was $73.3\%$. This latter was the highest, while the RCM fermented by Epernay II was the lowest, at $59.1\%$.


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