• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.789-794
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• 2005

New Korean traditional wine was developed using Gugija (Lycii fructus) and medicinal plants. Gugija wines were brewed by serial addition of Gugija root and medicinal plants into rice mash containing 1% Gugija fruit, and its physioco-chemical properties, physiological functionality, and overall acceptability were investigated. Traditional Gugija wine prepared by serial addition of 0,1% each Gugija roots and Doochung, and 1.0% each Gamcho and dandelion into the rice mash containing 1% Gugija fruit showed highest acceptability and ethanol content (16,0%). Traditional Gugija wine prepared by adding 0.1% Gugija leaf into the Gugija wine showed highest acceptability and high antihypertensive angiotensin I-converting enzyme inhibitory activity (66.1%).

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.78-84
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• 2011

To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at $25^{\circ}C$ for 5 days with SJ nuruk and S. cerevisiae C-2.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.86-91
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• 2009

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.