Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines

Abstract

SummaryThree types of Korean black raspberry wines were made from juice, juice‐pulp and juice‐pulp‐seed. Changes in the physicochemical properties and key compounds of the wines during fermentation were determined. The colour intensity was weakened with a 50% decrease in the anthocyanin content, but the colour intensity was strengthened by supplementation with pulp and seeds. Citric acid was the major organic acid (approximately 90%) of the wines, and the amino acid content was lowered to less than 10% by fermentation. The total volatile compound content was increased 5.3 times and nine new compounds were identified. The major components of the wines were isobutanol, n‐propanol and isoamyl acetate. The juice‐pulp‐seed wine contained the highest contents of anthocyanin, polyphenols and proanthocyanin. The anti‐oxidative activity of wines increased with an increasing content of polyphenols. The content of proanthocyanidin, a compound for pucker and bitter tastes, was approximately two to three times greater than in commercial grape wines. In a sensory test, the highest scores for colour, flavour, taste and overall acceptance were awarded to the juice‐pulp‐seed wine.