Changes in Physicochemical Characteristics of Black Raspberry Wines from Different Regions During Fermentation

摘要

In this study, four Korean black raspberry wines were developed using raspberries from different regions in Korea; Gochang (G), Hoengseong (H), Jeongeup (J), Sunchang (S). Sample wines were monitored for titratable acidity, ethanol, pH, reducing sugarcontent, color intensity, hue, total phenolic content, and organic acids during alcoholic fermentation and aging. After fermentation was complete, the pH levels in the four wines were in a similar range (3.43-3.52), while total acidity levels ranged from 9.98 to 16.2 g/L, which were significantly different among the tour wines. During 120 days of aging, the ethanol content ranged from 15.8 to 16.40% which corresponds to a good conversion rate of sugars. Among the four samples tested, the wine made withJeongeup raspberries showed the highest levels of total phenolic content, and other color values such as hue and intensity. The predominant organic acids were citric acids (3.30-4.89 mg/mL) and succinic acids (1.92-3.48 mg/mL). Overall the wine made with Jeongeup raspbemes showed differences in physico-chemical compositions compared to the other wines made with Gochang, Hoengseong, and Suncftang raspberries, respectively.