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

Abstract

Summary Three 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.

Wines from fruits other than grapes: Current status and future prospectus

“…The content of proanthocyanidin in raspberry wine is two to three times greater compared to commercial grape wine which explains the bitter and astringent character of raspberry wine. In a sensory test, the highest scores for colour, flavour, taste and overall acceptance were awarded to the juice-pulp-seed wine (Lim et al, 2012). The work reported by Jeong et al (2010) also showed that black raspberry wine prepared with inclusion of seeds showed higher antioxidant activity.…”

“…Korean black raspberry (Rubus coreanus Miquel) is widely cultivated in Korea and is available fresh but also consumed frozen and processed into juice, jam, ice cream and wine (Hager, Howard, Prior, & Brownmiller, 2008) and has been used as an oriental tonic medicine (Lim, Jeong, & Shin, 2012). Korean black raspberry juice and wine were rich source of phenolic compounds and its wines have been popular as traditional alcoholic beverages in Korea (Ku & Mun, 2008).…”

“…Korean black raspberry juice and wine were rich source of phenolic compounds and its wines have been popular as traditional alcoholic beverages in Korea (Ku & Mun, 2008). Lim et al (2012) studied the changes in the physicochemical properties and key compounds of the Korean black raspberry wines made from juice, juice-pulp and juice-pulp-seeds. The results revealed that the colour intensity of the wine made from juice supplemented with pulp and seeds were increased as compared with the wine made from only juice.…”

Water Extracts of Immature <i>Rubus coreanus</i> Regulate Lipid Metabolism in Liver Cells

“…[11][12][13][14] In this study, we have found that RCE treatment lowers cholesterol biosynthesis lowering intracellular cholesterol as well as extracellular cholesterol (Figs. 1a, b).…”

“…9) Chemical constituents of Rubus coreanus extract (RCE) include flavonoides, tannins, triterpenosides, anthocyanin, and lots of polyphenolic compounds. 10,11) It shows anti-inflammatory, 12) anti-fatigue, anti-gastropathic, 13) anti-rheumatic, 14) treatment of spermatorrhea, enuresis, asthama, allergic disease, 15) and antioxidant activity. 15) Cholesterol lowering actions of RCE has been reported in normal rat as well as in healthy human.…”