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.
Three types of Korean black raspberry wine were produced via alcoholic fermentation from juice, juice-pulp, and juice-pulp-seed, respectively. These wines were compared in terms of their anti-inflammatory activities and polyphenol contents. The total content of polyphenol compounds in wines was increased by 22.4% after supplementation with pulp and by 56.7% after supplementation with both pulp and seed. The reduction rate of NO evolution was highest in the order juice-pulp-seed wine, juice-pulp wine, and juice wine. Addition of the juice-pulp-seed wine at a level of 62.5-500 mg/L decreased the NO evolution rate by 40.5-94.2%. Eight fractions were obtained from juice-pulp-seed wine via ethyl acetate extraction and silica gel chromatography. Of these, the AF fraction, which exhibited the highest in vitro anti-inflammatory activity, exerted inhibitory effects on ear edema, writhing response, and vein membrane vascular permeability in mice. 3,4-Dihydroxybenzoic acid accounted for 37.6% of the total polyphenol content in the AF fraction.
Wine fermentations using rice media containing either koji or rice nuruk were performed and fermentative characteristics based on the koji type were investigated. Cultivations were performed in a 20 °C room in a 20 L bottle with the rice media that included rice koji at both 20 and 30%, or rice nuruk at 20%. After 22 days of cultivation, the ethanol yield reached 14.2-14.6% (v/v) for koji and 16.5% (v/v) for rice nuruk. This lower yield with use of koji was thought to be due to rapid cell concentration decreases in the later stage. Total amounts of organic acids and volatile compounds in fermentations using koji were 166-172 and 1779-1874 mg/L, respectively, being 8.7-12.9% and 46.3-54.1% higher than with use of rice nuruk. With koji, a high quality rice wine was produced with high levels of volatile compounds and monacolin K.
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