Earticle

To overcome the problem of ginseng's earthy smell in the manufacture of ginseng wine, we used dried ginseng powder that was extrusion-cooked at 125-168℃ in the wine making process. By using a ginseng powder that was extrusion-cooked at higher temperatures, fermentation by Maillard reaction products (MRPs) was delayed, and the acidic pH that results from extrusion cooking was improved. At 15℃ with glucose instead of sucrose, an addition of 0.5%(w/v) diammonium phosphate (DAP) to the 125℃ extrusion-cooked ginseng powder reduced the primary fermentation time to 11 days versus 33 days without DAP. In the absence of DAP, by increasing the fermentation temperature from 15 to 30℃, increasing the starter yeast inoculate from 0.02 to 1 %, and by increasing the amount of ginseng extrudate from 1 to 2%, fermentation time was effectively reduced more than 10-fold. The results of this study may provide information for the alcohol fermentation of materials containing MRPs as well as for poor nitrogen sources.