About: Bokbunja-ju

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Bokbunjaju (복분자주; 覆盆子酒), also called bokbunja wine, is a Korean fruit wine made from wild and/or cultivated bokbunja (Korean black raspberry). It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do, and in Jeju Island, South Korea. It is made by fermenting berries with water. Some varieties also contain rice and reishi mushroom extract. Since 2008, South Korean scientists have searched for ways to use bokbunja seeds, which are a by-product of bokbunja ju production. The carbonized seeds can be used as potential adsorbent for industrial dye removal from wastewaters.

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  • Bokbunjaju (복분자주; 覆盆子酒), also called bokbunja wine, is a Korean fruit wine made from wild and/or cultivated bokbunja (Korean black raspberry). It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do, and in Jeju Island, South Korea. It is made by fermenting berries with water. Some varieties also contain rice and reishi mushroom extract. The wine is deep red in color and moderately sweet. The scent of ripe fruit rises, and the sour taste is low. The bitter taste left behind makes it go well with the food. The soft tannins irritate the tongue. It ranges between 15% and 19% alcohol by volume, depending on the brand. It is believed to be healthful and to promote male sexual stamina. Since 2008, South Korean scientists have searched for ways to use bokbunja seeds, which are a by-product of bokbunja ju production. The carbonized seeds can be used as potential adsorbent for industrial dye removal from wastewaters. (en)
  • El bokbunja ju es un vino coreano hecho de mora coreana silvestre o cultivada. Se produce en el (Jeolla del Norte), en Damyang (Jeolla del Sur)​ y en la isla de Jeju (Corea del Sur).​​ Se elabora fermentando las moras con agua.​ Algunas variedades también contienen arroz y hierba jicho.​ Es vino es de color rojo oscuro y moderadamente dulce. Tiene un contenido de entre 15 y 19% de alcohol por volumen, dependiendo de la marca.​ Se cree que es bueno para la salud​ y mejora el apetito sexual masculino.​​ Se bebe a menudo en ocasiones especiales.​​ Desde 2008 los científicos de Corea del Sur han investigado formas de usar las semillas de bokbunja, que son un subproducto de la elaboración de bokbunja ju.​ (es)
  • 覆盆子酒(朝鮮語:복분자주)是朝鮮族一種傳統水果酒,由覆盆子發酵而成。色深紅,味微甜。酒精度在15%至19%之間。 (zh)
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dbp:hangul
  • (en)
  • 복분자주 (en)
dbp:hanja
  • (en)
  • 覆盆子酒 (en)
dbp:ingredients
dbp:labels
  • no (en)
dbp:mr
  • pokpunjaju (en)
dbp:name
  • Bokbunjaju (en)
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  • bokbunjaju (en)
dbp:title
  • Korean name (en)
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  • 覆盆子酒(朝鮮語:복분자주)是朝鮮族一種傳統水果酒,由覆盆子發酵而成。色深紅,味微甜。酒精度在15%至19%之間。 (zh)
  • Bokbunjaju (복분자주; 覆盆子酒), also called bokbunja wine, is a Korean fruit wine made from wild and/or cultivated bokbunja (Korean black raspberry). It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do, and in Jeju Island, South Korea. It is made by fermenting berries with water. Some varieties also contain rice and reishi mushroom extract. Since 2008, South Korean scientists have searched for ways to use bokbunja seeds, which are a by-product of bokbunja ju production. The carbonized seeds can be used as potential adsorbent for industrial dye removal from wastewaters. (en)
  • El bokbunja ju es un vino coreano hecho de mora coreana silvestre o cultivada. Se produce en el (Jeolla del Norte), en Damyang (Jeolla del Sur)​ y en la isla de Jeju (Corea del Sur).​​ Se elabora fermentando las moras con agua.​ Algunas variedades también contienen arroz y hierba jicho.​ Desde 2008 los científicos de Corea del Sur han investigado formas de usar las semillas de bokbunja, que son un subproducto de la elaboración de bokbunja ju.​ (es)
rdfs:label
  • Bokbunja-ju (en)
  • Pokpuncha chu (es)
  • 복분자주 (ko)
  • 覆盆子酒 (zh)
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  • Bokbunjaju (en)
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