• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.12
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• pp.6290-6295
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• 2013

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.

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.245-247
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• 2013

The potential of the red ginseng marc (RGM) for the production of bio-ethanol using enzymatic hydrolysis and fermentation without any additional nutrients was investigated. Reducing sugar content in RGM treated with Viscozyme and Flavourzyme was 101.1 g/L and was much higher than that (7.2 g/L) in intact RGM. When enzymatically hydrolyzed red ginseng marc (ERGM) was fermented with commercially available dry yeast at $25^{\circ}C$ for 7 days, the final ethanol concentration reached 29.3 g/L with ethanol yield at 0.274 g of ethanol per 1 g of solubilized total sugar. Ethanol concentration and ethanol yield of ERGM were drastically increased over 1000% and 50%, respectively than those of RGM.