• Food Science and Preservation
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• v.12 no.1
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• pp.90-94
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• 2005

To poodnce a value added of mulberry, this study was optimized the condition for manufacture of wine using mulberry. On fermentation of mulberry wine, the best yeasts were Saccharomyces cerevisiae JBS 30 and JBS 33, and optimum composition of medium was crushed mulberry juice of $50\%$, sugar of $24\;^{\circ}brix,\;Na_2S_2O_5\;of\;0.02\%$. The content of alcohol after fermentation of 10 days at $25^{\circ}C$ was $11.2\%$. Sensory evaluation showed that color, taste and odor of mulberry wine were acceptable, and Saccharomyces cerevisiae JBS 30 was not difference compared to JBS 33.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.182-187
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• 2009

Physicochemical and organoleptic characteristics of omija wines made by traditional method, adding grape juice and sugar solution periodically, and with dry omija were compared. The pH values of all omija wines were ranged $2{\sim}3$ during fermentation. The acidity value of omija wine made by traditional method was 2.5%, that of omija wine made by adding grape juice and sugar solution periodically decreased from 3.3% to 0.8%, and that of omija wine made with dry omija increased from 0.2% to 3.9%. Sucrose and alcohol contents were $6.5{\sim}34.5^{\circ}Brix$ and 12% at the end of fermentation, respectively. The viable cell numbers of yeast decreased from $5.7{\sim}6.9\;\log\;CFU/mL$ to $4.3{\sim}4.6\;\log\;CFU/mL$. Omija wine made by adding grape juice and sugar solution periodically had the highest sensory scores for color, taste, flavor, swallowing, and overall acceptability, and was significantly different from the both omija wines made by traditional method and with dry omija. Because omija is rarely fermented due to the little fermentative sugar content, omija wine made by adding grape juice and sugar solution periodically was shown to be the most appropriate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1219-1225
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• 2015

This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, ${\alpha}-glucosidase$ activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and ${\alpha}-glucosidase$ activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.743-752
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• 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.628-634
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• 2006

This study was performed to investigate the quality of pre-processed vegetables used in school and institutional food-services. Pre-processed food materials (carrot, potato, and cabbage) frequently used in food-service were collected from 14 various processing company sources. The sensory and physico-chemical qualities of the pre-processed food materials were determined using sensory and instrumental analysis. For the physico-chemical analysis of the food materials, pH, total acidity, hardness, Hunter colorimeter value, reducing sugar and vitamin C content were determined. For the sensory quality evaluation, 15 panelist were trained and consensus was reached on the quality standards of the preprocessed materials (carrot, potato, and cabbage). Finally, appearance, color, texture, off-odor/taste, and overall quality were determined. In the physico-chemical analysis, there were no significant differences among samples collected from various processing companies. In sensory quality evaluations, the color quality of pre-processed potato was lower than that of other materials. From the coefficient correlations and partial least squares regression analysis between sensory and instrumental data, pH, total acidity, colorimeter values, and hardness were considered important components in assessing the quality of pre-processed vegetables.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.491-499
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• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.74-83
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• 2016

In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were identified by morphological, biochemical, and 16S rRNA analyses as Weissella koreensis. The strain R83, which produced fermented soymilk having the mildest sour taste and foul odor, was selected for further investigation and named W. koreensis KO3. The optimum culture condition for the fermentation of soymilk by W. koreensis KO3 was at $30^{\circ}C$ for 12 h. When soymilk was fermented under the optimum culture conditions, the viable cell count reached up to $8.71{\times}10^8CFU/ml$ and pH and acidity reached as low as 6.02 and as high as 0.33%, respectively. Twenty-seven amino acids and their derivatives were detected in fermented soymilk. The amounts of serine, glycine, threonine, alanine, and aspartic acid, which contribute to a sweeter taste, increased during fermentation. Orinithine, which was not detected before fermentation, increased during fermentation. Sensory evaluation showed that W. koreensis KO3-fermented soymilk has improved bean, roasted nut, and sour flavors as well as an enhanced mouthfeel, appearance, preferability, and overall acceptability compared with those of standard fermented soymilk. With further study and development, soymilk fermented by W. koreensis KO3 could serve as a health-promoting food with favorable sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1579-1587
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• 2014

This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4~39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP $80^{\circ}C$ liquor, sensory score on the 180th day was the most improved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1189-1194
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• 2011

This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 mg/mL, 3.22 and 3.65 mg/mL, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.