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http://dx.doi.org/10.5352/JLS.2020.30.1.70

Developing the Quality of Traditional Fermented Liquor Using Acanthopanax chiisanensis  

Kim, Myung-Suk (Dept. of Pharmaceutical Engineering, Gyeongnam National University of Science and Technology)
Cho, Soo-Jeong (Dept. of Pharmaceutical Engineering, Gyeongnam National University of Science and Technology)
Lee, Sang-Won (Dept. of Pharmaceutical Engineering, Gyeongnam National University of Science and Technology)
Publication Information
Journal of Life Science / v.30, no.1, 2020 , pp. 70-76 More about this Journal
Abstract
This study was carried out to potentially improve the quality of traditional Korean fermented liquor using different concentrations of the root, stem, and fruit of Acanthopanax chiisanensis to simultaneously develop this local product and promote its consumption. The fermented liquor used for this study was matured at 5~10℃ for a period of 60 days, and its pH was in the range of 3.6±0.3~3.9 in thReduction of the liquor's sugar content decreased slightly while total acids increased slowly during the maturation. The organic acids in order of prevalence measured in the A. chiisanensis liquor were lactic, formic, malic, tartaric, and acetic, and free sugars such as sucrose, glucose, and mannose were detected, glucose content being highest across all the test groups. The total free amino acids in liquors with 10% root, stem, or fruit were 1,858.9, 2,855.1 and 2,672.2 mg/l, respectively. In examining the saturation of the matured liquor, that which had been fermented using the root and stem showed similar L, a and b values and was of comparable color. The fruit liquor was very red, with a low L value and high a value. The results obtained in this study are a meaningful contribution to local product development and promotion of their consumption.
Keywords
Acanthopanax chilsanensis; alcohol fermentation; fermented liquor; free amino acid;
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