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This study examined the fermentative characteristics of red ginseng wine prepared with enzymatically hydrolyzed red ginseng marc (ERGM), which was produced by the polysaccharide hydrolyase and protease treatments of red ginseng marc (RGM). After adjusting the initial soluble solid contents of ERGM broth to 20 o Brix and 30 o Brix with sucrose, respectively, alcohol fermentation was carried out at 25°C for 9 days. The soluble solid contents decreased from 20 o Brix to 7 o Brix and from 30 o Brix to 13 o Brix, and the reducing sugar content decreased to 18 and 24 g/L at 9 days of fermentation, respectively. The ethanol contents increased to 65 g/L and 106 g/L, respectively. The crude saponin content in the ERGM broth was 2~3 times as high as that in the RGM broth after 7 days fermentation. These results show that ERGM is suitable as a raw material for the production of red ginseng wine. Key Words : Enzymatically hydrolyzed red ginseng marc, Fermentation, Red ginseng wine * Corresponding Author : Man-Jin In (Chungwoon Univ.) Tel: +82-41-630-3278 email: manjin@chungwoon.ac.kr Received August 30, 2013 Revised October 4, 2013 Accepted December 5, 2013

Changes in Fermentative Characteristics of Red Ginseng Wine using Enzymatically Hydrolyzed Red Ginseng Marc