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The objective of this study was to evalute changes of CO₂ pressure, pH, precipitation, brix, free sugar, colority, crude saponin and ginsenoside contents of Ginseng Drink Product for ten months at different temperatures (room temp., 35℃ and 50℃). The results are as follows : CO₂ pressure was decreased after nine month storage at room temp., six months at 35C and three months at 50℃. pH and brig. nearly constant at various storage temperatures and periods. Precipitation was appeared after five months storage at room temp., two months at 35℃ and one month at 50℃. Sucrose content was decrease, while glucose and fructose contents were increased at high temperature and long period of stroage. Colority and panaxatrial(PT) saponin contents were increased, while panaxadiol(PD) saponin was increased at high temperature and long period of stroage.
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