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Quality Characteristics of Korean Black Raspberry Bokbunja Wines Produced Using Different Amounts of Water in the Fermentation Process

가수량을 달리하여 제조한 복분자 와인의 품질 특성

  • Seo, Seung-Ho (Department of Food and Nutrition, Dongshin University) ;
  • Yoo, Seon-A (Department of Food and Nutrition, Dongshin University) ;
  • Kang, Bo-Sik (School of Life Science and Biotechnology, Korea University) ;
  • Son, Hong-Seok (Department of Food and Nutrition, Dongshin University)
  • 서승호 (동신대학교 식품영양학과) ;
  • 유선아 (동신대학교 식품영양학과) ;
  • 강보식 (고려대학교 생명과학대학) ;
  • 손홍석 (동신대학교 식품영양학과)
  • Received : 2013.08.19
  • Accepted : 2013.11.26
  • Published : 2014.02.28

Abstract

In this study, we investigated the effect of the amount of water added prior to fermentation on the quality of bokbunja (Rubus coreanus Miq.) wine produced. Water was added at 0-fold (A), 1-fold (B), 2-fold (C), 3-fold (D), and 4-fold (E) of the fresh bokbunja weight (w/w), prior to fermentation. Although the amount of bokbunja wine obtained after fermentation increased in proportion to the amount of water added prior to fermentation, the total acidity of the bokbunja wine, adjusted for the weight of bokbunja used in the fermentation process, increased. Moreover, the total phenol and flavonoid content (mg) per weight (g) of bokbunja, in (B), (C), (D), and (E) were 2.86-4.42 and 2.58-3.01 times higher, respectively, than those in (A). These data suggest that different types of bokbunja wines can be produced and different contents of total phenol can be obtained by simply changing the amount of water added prior to fermentation.

Keywords

bokbunja;wine;water;total phenol;total flavonoid

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