Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines




Three types of Korean black raspberry wines were made from juice, juice-pulp and juice-pulp-seed. Changes in the physicochemical properties and key compounds of the wines during fermentation were determined. The colour intensity was weakened with a 50% decrease in the anthocyanin content, but the colour intensity was strengthened by supplementation with pulp and seeds. Citric acid was the major organic acid (approximately 90%) of the wines, and the amino acid content was lowered to less than 10% by fermentation. The total volatile compound content was increased 5.3 times and nine new compounds were identified. The major components of the wines were isobutanol, n-propanol and isoamyl acetate. The juice-pulp-seed wine contained the highest contents of anthocyanin, polyphenols and proanthocyanin. The anti-oxidative activity of wines increased with an increasing content of polyphenols. The content of proanthocyanidin, a compound for pucker and bitter tastes, was approximately two to three times greater than in commercial grape wines. In a sensory test, the highest scores for colour, flavour, taste and overall acceptance were awarded to the juice-pulp-seed wine.