Changes in Physicochemical Characteristics of Bokbunja (Rubus coreanus Miq.) Wine during Fermentation
2005
Choi, H.S. (Chonbuk National University, Jeonju, Republic of Korea) | Kim, M.K. (Iksan National College, Iksan, Republic of Korea), E-mail: [email protected] | Park, H.S. (Wonkwang University, Iksan, Republic of Korea) | Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea)
Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbunja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreauns (Yak-7), and Sc-24 + Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24 + Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation.
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