효모의 종류를 달리하여 제조한 Black Raspberry 발효주의 품질 특성

摘要: Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry (AW) and instant high sugar (AI)) were used for the fermentation of black raspberry wine. The amount reducing sugars in FM (2.7%) AI (2.8%) higher than those SI (2.4%) AW (2.5%). glucose (the major free sugar) was (2.57 mg/mL) (2.50 (2.03 (1.75 mg/mL). (11.95%) had highest alcohol content, while (11.75%) lowest. pH (pH 3.73) lowest, there no significant differences total acidity among samples. organic acid wines citric (6.71∼8.18 acids depended on type yeasts. malic (2.92 mg/mL), lowest (1.83 Hunter color test showed that lightness, redness yellowness, whereas There turbidity between phenolic contents (TPC) anthocyanin (TAC). However, TPC TAC commercial wines. antioxidant activities (determined by ABTS FRAP) increased order FM, AI, SI. It could not be concluded which is adequate because any tested best all quality characteristics