Rubus coreanus
Rubus coreanus | |
---|---|
(left to right) R. coreanus, R. thibetanus, R. corchorifolius[1] | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Rosales |
Family: | Rosaceae |
Genus: | Rubus |
Species: | R. coreanus |
Binomial name | |
Rubus coreanus Miq. 1867 | |
Synonyms[2] | |
|
Rubus coreanus, known as bokbunja,[3] Korean black raspberry,[3] or Korean bramble,[4] is a species of raspberry native to Korea, Japan, and China.[5] It produces edible berries (not true berries in the botanical sense) that are fermented into bokbunja ju, a Korean fruit wine (although the majority of fruit commercially grown for producing this drink are actually Rubus occidentalis, native to North America).[6][7][8][9]
The wine made of bokbunja is called bokbunjaju (Korean: 복분자주).
See also
References
- ↑ photo from Watson, William, Climbing plants Publisher: London [etc.] : T.C. & E.C. Jack Language
- ↑ "The Plant List: A Working List of All Plant Species".
- 1 2 English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. 2015. p. 336. ISBN 978-89-97450-98-5. Retrieved 22 December 2016 – via Korea Forest Service.
- ↑ "BSBI List 2007". Botanical Society of Britain and Ireland. Archived from the original (xls) on 2015-02-25. Retrieved 2014-10-17.
- ↑ "Rubus coreanus Miquel". Flora of China.
- ↑ "Phylogenetic relationships of Rubus species revealed by randomly amplified polymorphic DNA markers." (PDF). Eu et al. 2008. J. Crop Sci. Biotech. 11(1):39-44. Archived from the original (PDF) on 2012-03-13.
- ↑ "Mistaken identity: clarification of Rubus coreanus Miquel (bokbunja)". Lee et al. 2014. Molecules. 91(7):10524–10533. Archived from the original on 2015-04-15.
- ↑ "Anthocyanin fingerprinting of true bokbunja (Rubus coreanus Miq.)". Journal of Functional Foods,Lee et al. 2013. J. Funct. Foods 5(4):1985-1990. 5: 1985–1990. doi:10.1016/j.jff.2013.06.006.
- ↑ "Analysis of bokbunja products show they contain Rubus occidentalis L. fruit.". Lee 2015. J. Funct. Foods 12:144-149. 12: 144–149. doi:10.1016/j.jff.2014.11.005. Archived from the original on 2015-04-15.
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