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

International Journal of Food Science and Technology

Volumn 47, Issue 5, 2012, Pages 918-926

  Lim, Jae W ^a   Jeong, Jong T ^a   Shin, Chul S ^b  

^a Bohae R and D Center   (South Korea)

^b Yonsei University   (South Korea)

Author keywords

Anthocyanin; Black raspberry wine; Polyphenol; Sensory test; Volatile compounds

Indexed keywords

ACID CONTENT; ANTHOCYANIN CONTENT; ANTI OXIDATIVE ACTIVITY; COMPONENT ANALYSIS; GRAPE WINE; ISOAMYL ACETATE; ISOBUTANOL; N-PROPANOL; PHYSICOCHEMICAL PROPERTY; POLYPHENOLS; PROANTHOCYANIDINS; SENSORY EVALUATION; SENSORY TEST; VOLATILE COMPOUNDS;

AMINO ACIDS; CITRIC ACID; COLOR; FERMENTATION; PHENOLS; VOLATILE ORGANIC COMPOUNDS; WINE;

ANTHOCYANINS;

RUBUS; RUBUS COREANUS; RUBUS GLAUCUS; RUBUS OCCIDENTALIS; VITACEAE;

EID: 84859706336     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02922.x     Document Type: Article

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