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KMID : 0903519810240010040
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1981 Volume.24 No. 1 p.40 ~ p.49
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Studies on the Manufacturing of Red Ginseng Extract for Alcoholic Beverages
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김만욱/Kim, Man Wook
성현순/양재원/박명한/Sung, Hyun Soon/Yang, Jai Won/Park, Myung Han
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Abstract
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A study was designed to produce a pelf-stable and clear Red Ginseng wine using ethanol solution for Red Ginseng extraction and low temperature treatment on the extract before packaging. Extraction of Red Ginseng at high temperature using low ethanol concentration caused as increase in the amount of crude Red Ginseng extract end a decrease of purified Red Ginseng extract. Extraction with 75% ethanol at 50∼70℃, followed by dilution of the extract to the ethanol concentration of final product,, resulted minimum precipitation in the Red Ginseng wine. Low temperature treatment at 4℃ retained all of the saponin content in crude extract while -20℃ treatment caused a significant loss of saponin along with precipitation during purification.
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