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KMID : 1007520070160050812
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Food Science and Biotechnology
2007 Volume.16 No. 5 p.812 ~ p.816
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The Delay of Ginseng Wine Fermentation: The Effects of Ginseng Extrusion Temperature, Sugar Source, Fermentation Temperature, and Diammonium Phosphate on the Fermentation
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Lee Jong-Kyung
Jung Da-Wa
Kim Chul-Jin
Ahn Byung-Hak
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Abstract
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To overcome the problem of ginseng`s earthy smell in the manufacture of ginseng wine, we used dried ginseng powder that was extrusion-cooked at 125-168℃ in the wine making process. By using a ginseng powder that was extrusioncooked at higher temperatures, fermentation by Maillard reaction products (MRPs) was delayed, and the acidic pH that results from extrusion cooking was improved. At 15℃ with glucose instead of sucrose, an addition of 0.5%(w/v) diammonium phosphate (DAP) to the 125℃ extrusion-cooked ginseng powder reduced the primary fermentation time to 11 days versus 33 days without DAP. In the absence of DAP, by increasing the fermentation temperature from 15 to 30℃, increasing the starter yeast inoculate from 0.02 to 1%, and by increasing the amount of ginseng extrudate from 1 to 2%, fermentation time was effectively reduced more than 10-fold. The results of this study may provide information for the alcohol fermentation of materials containing MRPs as well as for poor nitrogen sources.
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KEYWORD
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extrusion, ginseng wine, fermentation delay, yeast
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