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Quality Characteristics and Physiological Functionality of Traditional Rice Wines in Chungnam Province of Korea  

Lee, Mi-Young (Public Health & Environmental Research Institute of Chungcheongnam-do)
Sung, Si-Youl (Public Health & Environmental Research Institute of Chungcheongnam-do)
Kang, Heun-Kag (Public Health & Environmental Research Institute of Chungcheongnam-do)
Byun, Hong-Seob (Public Health & Environmental Research Institute of Chungcheongnam-do)
Jung, Sang-Mi (Public Health & Environmental Research Institute of Chungcheongnam-do)
Song, Jung-Hwa (Department of Life Science and Genetic Engineering, Paichai University)
Lee, Jong-Soo (Department of Life Science and Genetic Engineering, Paichai University)
Publication Information
Microbiology and Biotechnology Letters / v.38, no.2, 2010 , pp. 177-182 More about this Journal
Abstract
The goal of this study was to characterize the quality and physiological functionality of some traditional rice wines in Chungnam province, Korea. Non-sterilized and commercial sterilized traditional rice wines from five traditional rice wine factories of Chungnam province were collected and investigated for nutritional components, noxious compounds and physiological functionality. Ethanol content ranged from 16.1~18.3% and pH ranged from 3.27~4.76, and they also contained 0.15% to 0.55% of total acid. All traditional rice wines contained 10.15~139.9 mg% of amino nitrogen and 2.5~25.7% of total sugar. Among organic acids, lactic acid was contained 7.4~29.6 mg%, and succinic acid and propionic acid was also contained 0.2~2.7 mg% and 0.7~8.3 mg%, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity were showed 37.0~86.0% in all rice wines, however, fibrinolytic activity, antioxidant activity, SOD-like activity and acetylcholinesterase inhibitory activity were low or not detected.
Keywords
Physiological functionality; nutritional components; traditional rice wines;
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Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 4
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