Physico-chemical Characteristics of Black Raspberry Fruits (Bokbunja) and Wines in Korea

摘要: Seung-Joo Lee*Department of Culinary and Food Service Management, Sejong UniversityAbstract Korean black raspberry fruits (bokbunja) were collected from 11 different producing regions, commercialblack wines obtained 24 manufacturers. Samples analyzed for soluble solids, titratable acidity,pH, reducing sugar content, hunter color values, intensity, hue, total phenolic organic acids. The fruit samplesshowed similar pH levels (3.43-3.52), but significantly differed in acidity (9.98-16.2 g/L). predominantorganic acids the samples citric (1.39-5.63 mg/mL) succinic (0.25-6.53 mg/mL). Among thesamples, Goksung Nonsan showed lowest thelowest values intensity. Jeongeup Sunchang higher solids,and Some wine samples, including BH, KO, SR, SE, overall high organicacids like acid, such as a*, b*, Other DW, SC,GJ, NB, acetic L*, hue.Keywords: raspberry, bokbunja, wine, physico-chemical composition, regionality