KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Manufacture and Physiological Functionality of Wines and Liquors by Using Plum [Prunus salicina]

자두[Prunus salicina]를 이용한 주류의 제조 및 생리기능성

  • 서승보 (배제대학교 유전공학과·생물의약연구센타) ;
  • 한상미 (배제대학교 유전공학과·생물의약연구센타) ;
  • 김재호 (배제대학교 유전공학과·생물의약연구센타) ;
  • 김나미 (한국인삼연초연구원) ;
  • 이종수 (배제대학교 유전공학과·생물의약연구센타)
  • Published : 2001.04.01
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Abstract

Alcohol fermentation conditions for the production of plum wine were investigated and further, sensory evaluation and physiological functionalities of the plum wines were also determined and compared with those of plum liquors made by soaking plums in a mixture of commercial soju and 10% sugar for 15, 30, 60 and 120 days. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to red plum juices and fermented at 25$^{\circ}C$ for 5 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the red plum wine were better than those of the plum liquors. However, the antioxidant activity, the SOD-like activity and the tyrosinase inhibitory activity of the plum liquors were better than those of the red plum wine. On comparing the red plum wine and the various kinds of plum liquors, the red plum wine was shown to be more acceptable by sensory evaluation.

Keywords

References

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