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http://dx.doi.org/10.9721/KJFST.2019.51.6.596

Fermentation properties of beer produced from Korean two-row barley or malt (Gwangmaek) supplemented with Korean red ginseng extracts and Bokbunja (Rubus coreanus Miquel) juice  

Park, Ji-Won (Department of Food Science and Biotechnology, Dongguk University-Seoul)
Kim, Ji Hyeon (Department of Food Science and Biotechnology, Dongguk University-Seoul)
Kwon, Young-An (Department of Food Science and Culinary Art, Woo-Suk University)
Kim, Wang June (Department of Food Science and Biotechnology, Dongguk University-Seoul)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.6, 2019 , pp. 596-603 More about this Journal
Abstract
This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.
Keywords
fermentation property; Korean two-row barley malt; Korean red ginseng extracts; Bokbunja juice; specialty beer;
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