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Department of Biotechnology, Chung Ang UniversityAbstract The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginsengconcentrate (RGC) using Acetobacter aceti and to evaluate its quality with remaining crude saponin contents and sensoryscore. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtainedfrom such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1%before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was notdependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC afteracetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginsengvinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher thanthose of vinegar added RGC after acetic fermentation.Keywords: Acetobacter aceti , red ginseng, vinegar, acetic fermentation, ginsenoside

Manufacture of the Red Ginseng Vinegar Fermented with Red Ginseng Concentrate and Rice Wine, and its Quality Evaluation