Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 371

Table 16.5 Some fl avoured Asian rice wines (commercial and/or experimental)

Beverage Description Flavourings Comments

Foshou Chinese 'yellow

wine' made from rice
porridge and wheat qu

Fruit of bergamot
( Citrus medica L. var.
Sactodactylus )

∼100 g of fruit per
litre of newly
fermented wine

Baeksaeju Korean yakju with

infused herbs

Ginseng, and also
astralagus, cinnamon,
ginger, gugija (fruit of
the Chinese matrimony
vine), omija (fruit of
Maximiowiczia
chinensis or Schisandra
chinensis ), liquorice
and others

The name means
'100 years wine'
- a reference to its
medicinal value

Geumsan 1 ginseng
wine

Korean yakju 2 brewed
with ginseng root
via cool, slow
fermentation

Red ginseng ( Panax
ginseng ) root

Roots of fi ve-year-
old plants used

Mushroom wines Korean yakju with

mushroom infusion

Ganoderma lucidum,
Paecilomyces
japonica

Active anti-
hypertension agent
of G. lucidum is
triterpenoid
ganodermic acid K

Sansachun 3

Korean yakju with
sansa fruit infusion

Fruit of Chinese
hawthorn (sansa,
Crataegus pinnatifi da )

Contains a number
of therapeutic
triterpenoids

Notes:
Other fl avourings of Korean yakju not already mentioned above: acacia fl owers, dogwood fruit
( Cornus offi cinalis ), chamomile ( Matricaria chamomile ), Chinese date fruit ( Zizyphus jujuba ),
dandelion fl owers ( Taraxacum platycarpum ), Korean angelica root ( Ostericum grosseseratum ),
kudzu root ( Peuraria thunbergiana ). Some commercial examples of these may be fl avoured soju,
rather than rice wine.
1 A province of Korea, famous for its production of ginseng.
2 A category of traditional clear rice wine.
3 Commercial wine made by Bae Sang Myun Brewery Company.

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16.2.3 Wine, cider, perry and related drinks
Wine is defi ned as the fermented juice (must) of freshly harvested grapes, although
concentrated must adjunct is allowed in the EU for the production of certain wine
types, especially in northern Italy (zone CII; see Table 16.20). On the other hand,
cider, perry (pear cider), fruit or country wines can be made partially or wholly
(depending on Member State laws of the EU) from juice concentrates and 'made'
wines, such as 'British wines', are produced from concentrates. They are diluted
with sterile water and fermented by pure yeast cultures. Fruit concentrates and
pulps are also popular with amateur wine makers.
Apple juice concentrates (AJC) and the pear equivalent (PJC) are widely used
in the manufacture of factory cider and perry, particularly in the UK (the world's