Quality Characteristics of Black Raspberry Wine added with wild grape by Yeast Strains and Fermentation Conditions

摘要: The objective of this study was to improve the quality black raspberry wine added with wild grape, based on selection yeast strains and fermentation conditions. Y1 yeast(Lalvin 71B) indicated significantly higher lactic acid, ester, fusel oil content after fermented mashing than other samples tested had an effect reduction acidity enhanced aroma wine. In addition, high temperature(25℃) using showed much tendency retain components (ethyl acetate, alcohols) highest overall preference including sensory evaluation that low temperture(15℃). Thus, at 25℃ can be applied positively taste flavor production grape.