Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

발효 전 가수량에 따른 복분자 와인의 품질 특성을 분석하기 위해, 복분자 중량 대비 0배(A), 1배(B), 2배(C), 3배(D) 그리고 4배(E)의 물을 첨가하여 발효를 진행하였다. 가수량이 증가할수록 초기 pH는 높았지만, 발효 후에는 오히려 pH가 낮은 값을 보였다. 총산도는 가수량이 증가할수록 점차 감소했지만, 감소되는 비율은 적었다. 가수량이 증가할수록 발효 속도가 느려졌지만, 최종 알코올 함량은 높았다. 가수를 하지 않은 복분자 와인(A)에 비해 가수를 하고 제조한 복분자 와인(B, C, D, E)의 복분자 원료당 추출되는 총 폴리페놀 함량은 2.86-4.42배 높았으며, 총 플라보노이드 함량은 2.58-3.01배 높았다.

Keywords

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