摘要
To examine the difference in each ingredient between the yeast strain and two raspberry kinds (Rubus crataegifolius Bunge(RCB), Rubus coreanus Miquel(RCM)) in the making of raspberry wine, five active dry yeasts were selected. Regarding the RCM ethanol content, the raspberry wine fermented by Lalvin Wl5 was the highest, while those fermented by Prise de Mousse were the lowest. The pH of the RCM was , and Montrachet was the highest one of total acidity. In the case of nonflavonoid phenols, the RCM fermented by Montrachet was the highest one, and in the case of flavonoid phenol and total phenol, the RCM fermented by Epernay II was the highest. The content of organic acid in RCM were highest in the following order: citric acid > oxalic acid > malic acid, and tartaric acid was not detected at all. The average content of malic acid in RCM after malolactic fermentation was reduced by almost , and the RCM fermented by Prise de Mousse, after malolactic fermentation, was . This latter was the highest, while the RCM fermented by Epernay II was the lowest, at .
摘要译文
为了研究酵母菌株和两种树莓（Rubus crataegifolius Bunge（RCB），Rubus coreanus Miquel（RCM））在制作覆盆子酒中的每种成分的差异，选择了五种活性干酵母。关于RCM乙醇含量，由Lalvin Wl5发酵的覆盆子酒是最高的，而由Prize de Mousse发酵的那些是最低的。RCM的pH值为，而Montrachet是总酸度中最高的。在非黄酮类酚类的情况下，Montrachet发酵的RCM是最高的，RCM中有机酸的含量按以下顺序排列最高：柠檬酸草酸苹果酸，完全没有检测到酒石酸。苹果乳酸发酵后RCM中苹果酸的平均含量几乎降低，乳酸发酵后由Prize de Mousse发酵的RCM为。后者是最高的，而由Epernay II发酵的RCM是最低的，在。
Moon Young-Ja; Lee Myung-Soon; Sung Chang-Keun;. Physicochemical Properties of Raspberry Wine using Active Dry Yeast Strains[J]. The Korean Journal of Food And Nutrition, 2005,18(4): 302-308