Quality Characteristics of Korean Black Raspberry Bokbunja Wines Produced Using Different Amounts of Water in the Fermentation Process

摘要: School of Life Science and Biotechnology, Korea UniversityAbstract In this study, we investigated the effect amount water added prior to fermentation on quality ofbokbunja (Rubus coreanus Miq.) wine produced. Water was at 0-fold (A), 1-fold (B), 2-fold (C), 3-fold (D), and4-fold (E) fresh bokbunja weight (w/w), fermentation. Although obtained afterfermentation increased in proportion fermentation, total acidity bokbunjawine, adjusted for used process, increased. Moreover, phenol andflavonoid content (mg) per (g) bokbunja, were 2.86-4.42 2.58-3.01 times higher,respectively, than those (A). These data suggest that different types wines can be produced differentcontents by simply changing fermentation.Keywords: wine, water, phenol, flavonoid