Brewing and Quality Characteristics of Schisandra chinensis Yakju
The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observ...
Gespeichert in:
| Veröffentlicht in: | Journal of applied biological chemistry 2012-09, Vol.55 (3) |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | kor |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 3 |
| container_start_page | |
| container_title | Journal of applied biological chemistry |
| container_volume | 55 |
| creator | Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea Choi, H.S., Chonbuk National University, Iksan, Republic of Korea Kim, M.K., Chonbuk National University, Iksan, Republic of Korea |
| description | The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective than that before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju. |
| format | Article |
| fullrecord | <record><control><sourceid>fao</sourceid><recordid>TN_cdi_fao_agris_KR2015005277</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR2015005277</sourcerecordid><originalsourceid>FETCH-fao_agris_KR20150052773</originalsourceid><addsrcrecordid>eNpjYeA0tDQ30zUwMTHiYOAtLs5MMjA1NjY3M7cw5WRwdCpKLc_MS1dIzEtRCCxNzMksqVRwzkgsSkwuSS3KLC7JTC5WyE9TCE7OyCwGqilKVACy8lLzijOLFSITs7NKeRhY0xJzilN5oTQ3g6yba4izh25aYn58YjrQjHjvICMDQ1MDA1Mjc3NjQvIAw_0zsA</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Brewing and Quality Characteristics of Schisandra chinensis Yakju</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea ; Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea ; Choi, H.S., Chonbuk National University, Iksan, Republic of Korea ; Kim, M.K., Chonbuk National University, Iksan, Republic of Korea</creator><creatorcontrib>Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea ; Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea ; Choi, H.S., Chonbuk National University, Iksan, Republic of Korea ; Kim, M.K., Chonbuk National University, Iksan, Republic of Korea</creatorcontrib><description>The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective than that before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju.</description><identifier>ISSN: 1976-0442</identifier><language>kor</language><subject>ACIDE CITRIQUE ; ACIDE ORGANIQUE ; ACIDO CITRICO ; ACIDOS ORGANICOS ; CITRIC ACID ; ORGANIC ACIDS ; Schisandra chinensis ; Yakju</subject><ispartof>Journal of applied biological chemistry, 2012-09, Vol.55 (3)</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea</creatorcontrib><creatorcontrib>Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea</creatorcontrib><creatorcontrib>Choi, H.S., Chonbuk National University, Iksan, Republic of Korea</creatorcontrib><creatorcontrib>Kim, M.K., Chonbuk National University, Iksan, Republic of Korea</creatorcontrib><title>Brewing and Quality Characteristics of Schisandra chinensis Yakju</title><title>Journal of applied biological chemistry</title><description>The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective than that before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju.</description><subject>ACIDE CITRIQUE</subject><subject>ACIDE ORGANIQUE</subject><subject>ACIDO CITRICO</subject><subject>ACIDOS ORGANICOS</subject><subject>CITRIC ACID</subject><subject>ORGANIC ACIDS</subject><subject>Schisandra chinensis</subject><subject>Yakju</subject><issn>1976-0442</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNpjYeA0tDQ30zUwMTHiYOAtLs5MMjA1NjY3M7cw5WRwdCpKLc_MS1dIzEtRCCxNzMksqVRwzkgsSkwuSS3KLC7JTC5WyE9TCE7OyCwGqilKVACy8lLzijOLFSITs7NKeRhY0xJzilN5oTQ3g6yba4izh25aYn58YjrQjHjvICMDQ1MDA1Mjc3NjQvIAw_0zsA</recordid><startdate>201209</startdate><enddate>201209</enddate><creator>Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea</creator><creator>Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea</creator><creator>Choi, H.S., Chonbuk National University, Iksan, Republic of Korea</creator><creator>Kim, M.K., Chonbuk National University, Iksan, Republic of Korea</creator><scope>FBQ</scope></search><sort><creationdate>201209</creationdate><title>Brewing and Quality Characteristics of Schisandra chinensis Yakju</title><author>Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea ; Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea ; Choi, H.S., Chonbuk National University, Iksan, Republic of Korea ; Kim, M.K., Chonbuk National University, Iksan, Republic of Korea</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-fao_agris_KR20150052773</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>kor</language><creationdate>2012</creationdate><topic>ACIDE CITRIQUE</topic><topic>ACIDE ORGANIQUE</topic><topic>ACIDO CITRICO</topic><topic>ACIDOS ORGANICOS</topic><topic>CITRIC ACID</topic><topic>ORGANIC ACIDS</topic><topic>Schisandra chinensis</topic><topic>Yakju</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea</creatorcontrib><creatorcontrib>Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea</creatorcontrib><creatorcontrib>Choi, H.S., Chonbuk National University, Iksan, Republic of Korea</creatorcontrib><creatorcontrib>Kim, M.K., Chonbuk National University, Iksan, Republic of Korea</creatorcontrib><collection>AGRIS</collection><jtitle>Journal of applied biological chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea</au><au>Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea</au><au>Choi, H.S., Chonbuk National University, Iksan, Republic of Korea</au><au>Kim, M.K., Chonbuk National University, Iksan, Republic of Korea</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Brewing and Quality Characteristics of Schisandra chinensis Yakju</atitle><jtitle>Journal of applied biological chemistry</jtitle><date>2012-09</date><risdate>2012</risdate><volume>55</volume><issue>3</issue><issn>1976-0442</issn><abstract>The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective than that before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju.</abstract></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1976-0442 |
| ispartof | Journal of applied biological chemistry, 2012-09, Vol.55 (3) |
| issn | 1976-0442 |
| language | kor |
| recordid | cdi_fao_agris_KR2015005277 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | ACIDE CITRIQUE ACIDE ORGANIQUE ACIDO CITRICO ACIDOS ORGANICOS CITRIC ACID ORGANIC ACIDS Schisandra chinensis Yakju |
| title | Brewing and Quality Characteristics of Schisandra chinensis Yakju |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-25T06%3A00%3A38IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-fao&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Brewing%20and%20Quality%20Characteristics%20of%20Schisandra%20chinensis%20Yakju&rft.jtitle=Journal%20of%20applied%20biological%20chemistry&rft.au=Cho,%20K.S.,%20Chonbuk%20National%20University,%20Jeonju,%20Republic%20of%20Korea&rft.date=2012-09&rft.volume=55&rft.issue=3&rft.issn=1976-0442&rft_id=info:doi/&rft_dat=%3Cfao%3EKR2015005277%3C/fao%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |