| 词条 | Bokbunja-ju |
| 释义 |
| name = Bokbunjaju | image = Bokbunjaju.jpg | caption = | type = Fruit wine | abv = | proof = | manufacturer = | distributor = | origin = Korea | introduced = | discontinued = | colour = | flavour = | ingredients = Bokbunja (Korean black raspberry) | variants = | related = | website = | region = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|복분자주}} | hanja = {{lang|ko-Hant|覆盆子酒}} | rr = bokbunjaju | mr = pokpunjaju | koreanipa = {{IPA-ko|pok̚.p͈un.dʑa.dʑu|}} }}Bokbunjaju ({{Korean|hangul=복분자주|hanja=覆盆子酒|labels=no}}), 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,[1] and in Jeju Island, South Korea.[2] It is made by fermenting berries with water.[3][4] Some varieties also contain rice and jicho herb.[5] The wine is deep red in color and moderately sweet. It ranges between 15% and 19% alcohol by volume, depending on the brand.[6] It is believed to be healthful [7] and to promote male sexual stamina.[8] Since 2008, South Korean scientists have searched for ways to utilize 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.[9] References1. ^{{cite web|url=http://chusungkoul.en.ecplaza.net/catalog.asp?DirectoryID=165171&CatalogID=805578|title=Daenamugol Bokbunja-ju 16%|publisher=Chusungkoul.en.ecplaza.net|accessdate=16 February 2015|archive-url=https://web.archive.org/web/20150128114902/http://chusungkoul.en.ecplaza.net/catalog.asp?DirectoryID=165171&CatalogID=805578#|archive-date=2015-01-28|dead-url=yes|df=}} {{Korea-stub}}{{wine-stub}}2. ^{{cite book|url=https://books.google.com/books?id=fJbrVabqEhMC&pg=PA122&dq=bokbunja|title=Seoul|publisher=Books.google.com|accessdate=24 January 2015}} 3. ^{{cite web|url=http://english.visitkorea.or.kr/enu/SH/SH_EN_7_3_2_4.jsp|title=Official Site of Korea Tourism Org.: Korean Traditional Liquor|publisher=English.visitkorea.or.kr|accessdate=16 February 2015}} 4. ^{{cite web|url=https://www.flickr.com/photos/cristine/2300934379/sizes/l/|title=All sizes — BokBunJa: Korean black raspberry wine — Flickr — Photo Sharing!|publisher=Flickr.com|accessdate=16 February 2015}} 5. ^{{cite web|url=http://eckorea.ecplaza.net/tradeleads/seller/5118033/jindo_bokbunja_hongju.html|title=Jindo Bokbunja Hongju|publisher=Eckorea.ecplaza.net|accessdate=16 February 2015|archive-url=https://web.archive.org/web/20150128114112/http://eckorea.ecplaza.net/tradeleads/seller/5118033/jindo_bokbunja_hongju.html#|archive-date=2015-01-28|dead-url=yes|df=}} 6. ^{{cite web |url=http://www.agrafood.co.kr/contents/view.asp?category_code=0610&seq=1095&page=1 |title=Archived copy |accessdate=2009-03-28 |deadurl=yes |archiveurl=https://web.archive.org/web/20110716110509/http://www.agrafood.co.kr/contents/view.asp?category_code=0610&seq=1095&page=1 |archivedate=2011-07-16 |df= }} 7. ^{{cite web|url=http://english.visitkorea.or.kr/enu/SH/SH_EN_7_3_2_4.jsp|title=Official Site of Korea Tourism Org.: Korean Traditional Liquor|publisher=English.visitkorea.or.kr|accessdate=24 January 2015}} 8. ^{{cite web|url=http://www.liebertonline.com/doi/abs/10.1089/jmf.2007.0070|title=Fermentation Filtrates of Rubus coreanus Relax the Corpus Cavernosum and Increase Sperm Count and Motility|publisher=Liebertonline.com|accessdate=24 January 2015}} 9. ^Bokbunja Wine Industry Waste as Precursor Material for Carbonization and Its Utilization for the Removal of Procion Red MX-5B from Aqueous Solutions. Arthur Raj Binupriya, Muthuswany Sathishkumar, Sung Hun Jung, Sun Hwa Song and Soon-Il Yun, CLEAN – Soil, Air, Water, November 2008, Volume 36, Issue 10-11, pages 879–886, {{doi|10.1002/clen.200700202}} 5 : Rubus|Fruit wines|Korean alcoholic drinks|North Jeolla Province|Jeju Province |
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