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http://dx.doi.org/10.3839/jabc.2012.025

Brewing and Quality Characteristics of Schisandra chinensis Yakju  

Cho, Kyoung-Shik (Department of Bioenvironmental Chemistry, College of Agriculture & Life Science, Chonbuk National University)
Jeong, Eun-Young (Department of Bioenvironmental Chemistry, College of Agriculture & Life Science, Chonbuk National University)
Choi, Han-Seok (Department of Food Science & Biotechnology, College of Environmental & Bioresource Sciences, Chonbuk National University)
Kim, Myung-Kon (Department of Food Science & Biotechnology, College of Environmental & Bioresource Sciences, Chonbuk National University)
Publication Information
Journal of Applied Biological Chemistry / v.55, no.3, 2012 , pp. 163-167 More about this Journal
Abstract
The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective than that before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju.
Keywords
citric acid; organic acid; Schisandra chinensis; Yakju;
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Times Cited By KSCI : 13  (Citation Analysis)
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