산지별 복분자 딸기의 이화학적 특성 및 복분자 와인의 발효특성

Abstract

ABSTRACT

Physicochemical traits of blackraspberry and fermentation traits of blackraspberry wine depend on cultivation place

Choi, Jong Un Adviser : Prof. Chang, Hae Choon, Ph. D. Department of Food and Nutrition, Graduate School of Chosun University

By studying physicochemical characteristic of Rubus coreanus Miquel in each area and the fermentative characteristic of Rubus coreanus Miquel wine, no difference was found in pH, crude fat and chrominance by region, but a little differences were found in total acid, organic acid, anthocyanin, and polyphenol content by regions. The study shows that the Rubus coreanus Miquel cultivated in GimJe/JeongEup area contains the highest quantity of anthocyanin, polyphenol, and the Rubus coreanus Miquel in GoChang/SoonChang area contains the highest quantity of organic acid content. Composition analysis and sensory test are conducted with fermented wines which are fermenting by Rubus coreanus Miquel cultivated in several areas. Composition analysis shows no significant difference of ingredients in 95% of confidence level. But, in sensory test, the wine of GoChang/SoonChang's Rubus coreanus Miquel is judged superior in smell and that of GimJe/JeongEup's Rubus coreanus Miquel is judged superior in harmonious taste. Our studies shows that no difference of compositions was found among samples from several regions in which have similar cultivating conditions. And, small differences were found in sensory test. But, if we sampled from different cultivating conditions, such as temperature, sunshine volume, precipitation, and soil condition, we could find the relation between cultivating conditions and smell and taste of the wine. In conclusion, by using fruits which are cultivated in the superior conditions to contain superior ingredients, superior Rubus coreanus Miquel wine would be made.