• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.943-950
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• 2003

To identify the functional properties of Hongkuk ju and to improve its brewing process, Hongkuk ju was brewed using different hongkuks (Monascus red koji) made by Monascus purpureus, Monascus anka, Monascus aruneosus, and nuruk. Hongkuk using M. purpureus showed the highest enzyme activity. Hongkuk ju prepared with the M. purpureus hongkuk was fermented most efficiently, and showed the highest Hunter value. Hongkuk ju showed significant levels of phenolic compounds, electron donating ability, nitrate-scavenging activity, and ACE inhibition activity. In particular, Hongkuk ju made with M. purpureus showed the highest value among the wines of this study.