Abstract: Ginseng rice wine was developed based on the saccharification of steamed glutinous rice by liqueur koji and then fermentation by both red koji and cultured yeast from honeyberries with the addition of ginseng root powder. In order to achieve maximum overall sensory score for taste, aroma, color and undesired odor, the amounts of liqueur koji, red koji and cultured yeast from honeyberries were optimized using orthogonal array design. Meanwhile, the ginsenosides in the wine and fermentation substrates for it as a control were analyzed using 1H-NMR, UV and HPLC. The results indicated that cultured yeast from honeyberries and liqueur koji had a significant effect on the quality of the wine. The optimal fermentation conditions were achieved by adding 0.3 g/100 g liqueur koji to steamed glutinous rice for saccharification and then adding 25 g/100 mL ginseng root powder to saccharification liquid for fermentation by red koji and cultured yeast from honeyberries inoculated at 13 g/100 mL and 7 mL/100 mL, respectively. After the fermentation, six new peaks were observed and 3 original peaks were disappeared in HPLC. Totally 11 new absorption peaks were observed in the UV spectrum in the range of 280－320 nm. The integration of relative peak height in 9 chemical shift zones revealed obvious changes, suggesting the conversion of ginsenosides as a result of the fermentation.

Key words: fermented ginseng wine, liqueur koji, red koji, yeast juice of Lonicera edulis, ginsenoside conversion