Manufacture and Physiological Functionality of Korean Traditional Wine by Using Gugija (Lycii fructus)
2005
Lee, D.H. (Paichai University, Daejeon, Republic of Korea) | Park, W.J. (Kongju National University, Kongju, Republic of Korea) | Lee, B.C. (Cheongyang Gugija Research Station, Cheongyang, Republic of Korea) | Lee, J.C. (Cheongyang Gugija Research Station, Cheongyang, Republic of Korea) | Lee, D.H. (Paichai University, Daejeon, Republic of Korea) | Lee, J.S. (Paichai University, Daejeon, Republic of Korea), E-mail: biotech8@mail.pcu.ac.kr
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%).
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