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KMID : 0613820180280020201
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Journal of Life Science
2018 Volume.28 No. 2 p.201 ~ p.206
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The Development of Traditional Korean Fermented Liquor Made from Acanthopanax chilsanensis
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Kim Myung-Suk
Lee Sang-Won
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Abstract
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The purpose of this study was to investigate the characteristics of the traditional Korean fermented liquor of Acanthopanax chilsanensis in order to promote its consumption and develop local products. The ethanol contents of the traditional Korean fermented liquors, which contained the root, stem and fruit of Acanthopanax chilsanensis with 10% rice for 13 days at 25℃, were 14.7±0.7%, 15.3±0.9%, and 15.5±0.7% respectively. The pH of the fermented broth was pH 3.9~pH 4.4 and the total acid was 0.72~0.75%. The total sugar content was abruptly decreased after 24 hr of fermentation, on the 13th day, to 7.1 from 7.5%. The total free amino acids were 7,045.01 mg/l in the test group containing stems. This was higher than in the test group containing the root and fruit of Acanthopanax chilsanensis. The acanthoside-D was 35.42 ppm and 18.91 ppm in the traditional Korean fermented liquor made from 10% root and fruit, but 57.06 ppm in the one made from stem. In the traditional Korean fermented liquor made from root and stem, the L value (lightness), a value (redness), and b value (yellowness) are all similar and the liquor appeared to be the same color; however, in the fermented liquor made from fruit, L was low and a was high, which made the liquor appear more red.
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KEYWORD
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Acanthopanax chilsanensis, alcohol fermentation, acanthoside-D, fermented liquor, free amino acid
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