Changes in Fermentative Characteristics of Red Ginseng Wine using Enzymatically Hydrolyzed Red Ginseng Marc

홍삼박 효소분해물을 이용하여 제조한 홍삼주의 발효특성 변화

  • Kim, Dong Chung (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • Received : 2013.08.30
  • Accepted : 2013.12.05
  • Published : 2013.12.31


This study examined the fermentative characteristics of red ginseng wine prepared with enzymatically hydrolyzed red ginseng marc (ERGM), which was produced by the polysaccharide hydrolyase and protease treatments of red ginseng marc (RGM). After adjusting the initial soluble solid contents of ERGM broth to $20^{\circ}Brix$ and $30^{\circ}Brix$ with sucrose, respectively, alcohol fermentation was carried out at $25^{\circ}C$ for 9 days. The soluble solid contents decreased from $20^{\circ}Brix$ to $7^{\circ}Brix$ and from $30^{\circ}Brix$ to $13^{\circ}Brix$, and the reducing sugar content decreased to 18 and 24 g/L at 9 days of fermentation, respectively. The ethanol contents increased to 65 g/L and 106 g/L, respectively. The crude saponin content in the ERGM broth was 2~3 times as high as that in the RGM broth after 7 days fermentation. These results show that ERGM is suitable as a raw material for the production of red ginseng wine.


Enzymatically hydrolyzed red ginseng marc;Fermentation;Red ginseng wine


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