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Korean general medicinal herbs-sasam, gilkyung, jakyak, danggwi, hwangki, and chunkung-were added in the normal brewing procedure as a raw material or in Che distilling procedure as a packing material. The distillates from the former procedure and those from the latter procedure were compared in quality and distillation properties. As distillation proceeded, pH of the medicinal herb wine distillate and the control(not added herbs) distillates were decreased, whereas that of the herb packing distillate was increased slowely of 0.05∼0.97 during 1∼4 fractions and decreased remarkably of 0.92∼0.98 afterward. Average pH was the highest of 5.70 in jakyak and lowest of 4.37 in gilkyung. Absorbances of the herb packing distillate were decreased rapidly of 0.60∼1.59 in the 1∼4 fractions but slowely of 0.19∼0.54 in the next fractions. During distillation both fractional alcohol concentration of the distillates and distillation rate were decreased. Their values were decreased more slowly than the control. Distillation rates of medicinal herb wine distillate were varied by medicinal herb varieties and alcohol concentration of fermented wine. Danggwi and control showed the highest average distillation rate as 0.12 ㎖/sec and gilkyung the lowest value as 0.073 ㎖/sec. Maximum concentration of index component, paeoniflorin of jakyak was observed as 293 ㎎% in the 5th fraction of herb packing distillate and decrusin of danggwi as 3514 ㎎% in the 1st fraction of herb packing distillate. The extraction rate was 41.3% for paeoniflorin and 20.5% for decrusin. From sensory evaluation, the highest overall quality was observed in the medicinal herb wine distillate of hwangki added wine, the next in those of danggwi and jakyak added wine.
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