Studies on the Manufacturing of Red Ginseng Extract for Alcoholic Beverages

A study was designed to produce a self-stable and clear Red Ginseng wine using ethanol solution for Red Ginseng extraction and low temperature treatment on the extract before packaging. Extraction of Red Ginseng at high temperature using low ethanol concentration caused an increase in the amount of crude Red Ginseng extract and a decrease of purified Red Ginseng extract. Extraction with 75% ethanol at , followed by dilution of the extract to the ethanol concentration of final product, resulted minimum precipitation in the Red Ginseng wine. Low temperature treatment at retained all of the saponin content in crude extract while treatment caused a significant loss of saponin along with precipitation during purification.