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Manufacture and Physiological Functionality of Korean Traditional Wine by Using Gugija (Lycii fructus)  

Lee, Dae-Hyoung (Department of Genetic Engineering, Paichai University)
Park, Won-Jong (Department of Food Science and Technology, Kongju National University, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service)
Lee, Bong-Chun (Cheongyang Gugija Research Station, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service)
Lee, Ju-Chan (Cheongyang Gugija Research Station, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service)
Lee, Dae-Hyung (Department of Genetic Engineering, Paichai University)
Lee, Jong-Soo (Department of Genetic Engineering, Paichai University, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 789-794 More about this Journal
Abstract
New Korean traditional wine was developed using Gugija (Lycii fructus) and medicinal plants. Gugija wines were brewed by serial addition of Gugija root and medicinal plants into rice mash containing 1% Gugija fruit, and its physioco-chemical properties, physiological functionality, and overall acceptability were investigated. Traditional Gugija wine prepared by serial addition of 0,1% each Gugija roots and Doochung, and 1.0% each Gamcho and dandelion into the rice mash containing 1% Gugija fruit showed highest acceptability and ethanol content (16,0%). Traditional Gugija wine prepared by adding 0.1% Gugija leaf into the Gugija wine showed highest acceptability and high antihypertensive angiotensin I-converting enzyme inhibitory activity (66.1%).
Keywords
traditional Gugija wine; physiological functionality; Lycii fructus;
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Times Cited By KSCI : 1  (Citation Analysis)
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