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- W339648093 abstract "In order to manufacture the alcoholic drinks using cultured wild ginseng roots(CWGR) of 5 and (w/v), sugar content of fermentation media was adjusted to 24-25 Brix with white sugar and glucose. And 3 kinds of yeast (S. cerevisiae(KCCM 50757), S. cerevisiae (KCCM 50583) and S. bayanus(ATCC 10601) were used and then the quality of alcoholic drinks was analyzed by physical, chemical and sensory evaluation. Alcohol content was highest value of in of CWGR, white sugar, and S. bayanus(ATCC 10601). Major alcohols were ethanol and 1-propanol. Number of yeast cells increased to 5 days fermentation and slightly decreased afterwards. The pH was decreased abruptly from 5.0 in initial fermentation to 3.1-4.1 in 5 days fermentation. Total sugar contents were decreased continuously with fermentation periods and showed 7.0-10.5 Brix in 20 days fermentation. Saponin patterns and contents were various and higher in wine treated with S. bayanus(ATCC 10601). From the sensory evaluation, the highest score of overall quality was observed in the alcoholic beverage of (w/v) of CWGR, glucose, and S. cerevisiae(KCCM 50583)." @default.
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- W339648093 date "2005-01-01" @default.
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- W339648093 title "Effects of Cultured Wild Ginseng Roots on the Alcoholic Fermentation" @default.
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