In this study, vineger was produced after heat treatment of Elaeagnus multiflora juice and its fermentative characteristics were investigated. The heat-treated juice and vinegar of E. multiflora were similar in fruit color, with b values (redness) of 39.48 (juice) and 37.56 (vinegar). After 10 days of fermentation of E. multiflora fruit, the acetic acid bacteria viable cell number, pH, acidity, reducing sugar content, and alcohol content were 4.59-4.62 log CFU/mL, 3.14-3.45, 0.2-2.12%, 0.69-35.24 mg/mL, and 0.2%, respectively. The heat-treated juice and vinegar showed significantly higher radical scavenging and digestive enzyme inhibitory activities than untreated samples, and the levels of soluble phenolics, soluble flavonoids, flavan-3-ol derivatives, and phenolic and derivatives were increased. Additioinally, the heat-treated vinegar contained major organic acids, such as acetic acid (21.82 mg/mL), and major flavan-3-ols and phenolic acids, such as catechin (72.24 μg/mL), catechin gallate (273.36 μg/mL), epigallocatechin gallate (68.35 μg/mL), protocatechuic acid (12.84 μg/mL), and salicylic acid (42.29 μg/mL). At 25 μL/mL treatment, DPPH and ABTS radical scavenging activities and α-glucosidase and pancreatic lipase inhibitory activities were 79.66%, 93.99%, 90.12%, and 64.85%, respectively. This result suggested that it is possible to produce new types of vinegar and beverages, using heat-treated E. multiflora juice.

서 론
 재료 및 방법
  재료, 시약 및 기기
  과즙 제조 및 열처리
  종 배양 및 식초 제조
  pH와 산도
  환원당 및 알코올 함량
  생균수 확인
  유기산 분석
  수용성 phenolics 및 flavonoids 함량 분석
  Flavanols 및 phenolic acids 함량 분석
  항균활성 확인
  라디칼 소거활성
  소화효소 저해활성
  통계처리
 결과 및 고찰
  보리수 과즙과 식초의 색깔, 초산균수 및 이화학적 특성
  보리수 과즙과 식초의 유기산 함량
  보리수 과즙과 식초의 생리활성물질 함량
  보리수 과즙과 식초의 항균활성
  보리수 과즙과 식초의 자유라디칼 소거활성
  보리수 과즙과 식초의 소화효소 저해활성
 요 약
 감사의 글
 References

• Kye Man Cho(Department of Food Science, Gyeongnam National University of Science and Technology) | 조계만
• Chung Eun Hwang(Department of Food Science, Gyeongnam National University of Science and Technology) | 황정은
• Su Cheol Kim(Department of Food Science, Gyeongnam National University of Science and Technology) | 김수철
• Ok Soo Joo(Department of Food Science, Gyeongnam National University of Science and Technology) | 주옥수 Corresponding author