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KMID : 0380620130450040451
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.451 ~ p.459
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Physico-chemical Characteristics of Black Raspberry Fruits (Bokbunja) and Wines in Korea
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Lee Seung-Joo
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Abstract
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Korean black raspberry fruits (bokbunja) were collected from 11 different producing regions, and commercial black raspberry wines were obtained from 24 manufacturers. Samples were analyzed for soluble solids, titratable acidity, pH, reducing sugar content, hunter color values, intensity, hue, total phenolic content, and organic acids. The fruit samples showed similar pH levels (3.43-3.52), but significantly differed in total acidity levels (9.98-16.2 g/L). The predominant organic acids in the fruit samples were citric acids (1.39-5.63 mg/mL) and succinic acids (0.25-6.53 mg/mL). Among the samples, black raspberry fruits from Goksung and Nonsan showed the lowest levels of total phenolic content, and the lowest values in intensity. The fruits from Jeongeup and Sunchang showed higher levels of phenolic content, soluble solids, and intensity. Some wine samples, including BH, KO, SR, and SE, showed overall high levels of phenolic content, organic acids like citric and succinic acid, and color values such as a*, b*, and intensity. Other wine samples, including DW, SC, GJ, and NB, were high in acetic acid, color values like L*, and hue.
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KEYWORD
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Korean black raspberry, bokbunja, Korean black raspberry wine, physico-chemical composition, regionality
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