• Food Science and Preservation
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• v.21 no.6
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• pp.917-924
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• 2014

Normal- and late-harvested Fuji apples were fermented using the rapid-fermenting yeast strain Saccharomyces cerevisiae SS89. The late-harvest apples showed a slightly higher soluble-solid content with a lower level of total-acid and moisture (p<0.05) contents as well as hardness (p<0.05) than the normal-harvest apples. During the fermentation, the apples had similar changes in the pH and total-acid content regardless of the harvest time, but the increases in the alcohol content and yeast viable count with the decrease of the soluble-solid content were more rapid in the late-harvest apples than in the normal-harvest apples. After the completion of the fermentation, the soluble-solid and alcohol contents became very similar. The late-harvest cider showed a high total phenolic-compound content and a high DPPH radical scavenging effect, although these were slightly lower than those of the normal-harvest cider. It also showed a higher malic-acid content and higher hue color (p<0.05), Hunter's L, and b (p<0.05) values than the normal-harvest cider. In the sensory evaluation, the late-harvest cider obtained a higher score in taste and a lower score in color compared to the normal-harvest cider.

• Current Research on Agriculture and Life Sciences
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• v.1
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• pp.159-163
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• 1983

Film-formation, which often occurs during storage of apple wine, owing to contamination by film-forming yeasts, results in inferior products. Therefore, for the purpose of preventing this occurrence, we isolated and identified yeast strain. Among the total number of 45 yeast strains which were isolated from contaminated apple wine in winery, the strains FY-4 and FY-5 were found to be useful. The strain FY-5, which greatly formed film on apple wine, was identified as Hansenula beijerinckii or similar strain according to taxonomic characteristics.

• Bulletin of Food Technology
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• v.15 no.1
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• pp.62-68
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• 2002

사과급여가 지질대사에 미치는 효과를 40마리의 Wistar rats에 0.3% 콜레스테롤을 첨가한 반정제식이를 급여하여 조사하였다. 사과첨가군는 일반식이중 전분함량(15%)을 동결건조시킨 사과(Gala 품종)로 대체하였으며, 대조군은 사과에서 유래되는 당함량을 대신하여 전분중 13%를 과당/포도당/ 전분의 혼합물로 대체하였다. 실험식이에서 지방원은 옥배유 사용하였으며, 식이중 비타민E는 요구량의 1/3정도 첨가하였다. 실험쥐는21일간의 적응기간을 걸쳐 선별하였다. 사과급여군에서, 사과에서 유래되는 식이섬유소량이 소량(약 2%)임에도 불구하고 혈장내 콜레스테롤이 유의적으로 낮아지는 경향을 보였으나, 콜레스테롤 첨가군에서는 간에 콜레스테롤 에스테르가 축적되는 결과를 보였다. 사과급여군에서 지단백질 형상이 크게 다르게 나타났는데, 이는 중성지방이 많은 지단백질(TGRLP) 콜레스테롤이 감소되고 HDL 콜레스테롤은 증가되는 결과를 보여 심장관련질환 예방에 효과가 있을 것으로 추정되었다. 또한, 사과가 콜레스테롤 흡수를 크게 저하시키는 것으로 추정되나 담즙산의 분해에는 영향을 주지 않는 것으로 나타났다. 이와 같은 결과로 사과식이군이 대조군에 비해 혈장 FRAP가 높고 뇨중의 MDA 추출물이 감소하는 경향을 보여 산화억제효과도 있는 것으로 나타났다. 따라서 후식으로 적당량의 사과를 섭식하는 것이 지질과 과산화성 인자에 바람직한 영향을 주는 것으로 나타났다.

• Korean Journal of Agricultural Science
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• v.5 no.1
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• pp.35-41
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• 1978

Extensive selection works on wild yeasts of fruits were carried cut to obtain strains which are applicable to apple wine making. Among the total number of 1,358 yeast strains which were isolated from various fruit samples collected from the vicinity of Daejeon and other regions cf Korea, the strains SH-49, SH-129 and SH-338 were found to be useful. Then experiments on their morphological and physiological characteristics, and on the aspects of practical use in apple wine making were proceeded. The results obtained were as follows: 1. The strains SH-49 and SH-129, particularly SH-49, were appeared to have good fermentation ability, tolerance to sulfur dioxide and to produce fine quality of apple wine. 2. Apple wines made by using the strain, SH-49 and SH-129 contained less amount of total acids than those by other strains. 3. Apple wines of SH-49 and SH-129 were clarified rapidly during the primary fermentation period, and their absorbancy at 430 nm after 45 days of storage were approximately half of others. 4. Apple wine of SH-338 contained higher amount of residual sugar and its quality was superior to others. It is considered that this strain could be used in the production of apple wine of a characteristic quality. 5. The strains SH-49 and SH-338 were identified as a Saccharomyces cerevisiae according to Taxanomic Study of Yeasts by Lodder, however, classification of SH-129 was suspended for further study.

• Research in Plant Disease
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• v.24 no.4
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• pp.249-256
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• 2018

Disease occurrence in apple cultivars on 13-30 apple orchards from April to October 1992-2010 was investigated at 30 days intervals in Gyeongbuk, Gyeongnam and Jeonbuk provinces of Korea. Apple cultivar 'Fuji' was found most susceptible and is being damaged by cedar apple rust, scab, gray mold, Alternaria blotch and Marssonia blotch as major leaf diseases that were observed. The percentage of occurrence of these leaf diseases varies from every year. This variation is based on different rainfall and temperature conditions, cultivation, root stock and changed system of fungicide spray during the particular year and season.

• The Korean Journal of Mycology
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• v.6 no.1
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• pp.29-41
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• 1978

This study aims to brew apple wine containing lower concentration of alcohol by fermentation and to retain $CO_2$ gas in apple wine, and investigation for the possibility of storage at room temperature was performed. A Saccharomyces sp. was proved to be acceptable for production of base wine as its higher fermentation rate at $20{\sim}25^{\circ}C$. However, B-2 was most reasonable for post-fermentation of apple wine as this strain strongly ferments sugars at low temperature $(4^{\circ}C)$. The yield of apple juice increased by maceration of apple pulps. The yield was about 5 % more than that of the unmacerated juice, whereas acid content was decreased by 10% compared with control. When stored apple wine containing 9% alcobol was introduced $1{\sim}3%$ sucrose at $7{\sim}8^{\circ}C$ for 100 days or more, the $CO_2$ pressure of apple wine in bottle shows $3kg/cm^2$ by bottle-pressure meter. It showed good storage of the wine at room temperature. $CO_2$ gas pressure in apple wine containing 6% alcohol, $5{\sim}10%$ hop extract, and 2% sugar was $2kg/cm^2$, he result also showed possibility of storage. Whereas 6% concentration of alcoholic apple wine without hop extract caused unusual fermentation during storage at the same condition. The desirable conditions for high quality apple wine should have $CO_2$ pressure of $2kg/cm^2$ or more and should be added $1{\sim}2% sugar to base wine. From these results, it can be concluded that the brewing of lower alcoholic apple wine is possible.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.139-143
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• 1981

In order to investigate the changes of organic acid contents during the process of apple vinegar, this experiment was conducted by innoculating apple juice with Sarcharomyces cerevisae, and then the apple vinegar were prepared with Acetobacter. aceti and its mutants obtained by the treatment of ultraviolet light and N-methyl-N-nitro-N'-nitrosoguanidine. The organic acids were analyzed by gas chromatography. The contents of malic acid, citric acid and acetic acid in apple juice were 0.73 %, 0.038 % and 0.067%, malic acid, lactic acid and acetic acid in the apple wine 0.114%, 0.10%, and 0.03%, while acetic acid and malic acid in apple vinegar, 4.3 %, and about 0.05 %, respectively.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.413-417
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• 1984

To examine enzymatic browning of apple wine, changes of active bands of polyphenol oxidase (EC 1.10.3.1) as well as polyphenol substances related to browning of apple wine were investigated during wine brewing. The decrease of total phenol was remarkably inhibited by the addition of sodium metabisulfite. In the meantime, auto-oxidation of catechol in a model system increased proportionally as the reaction pH and temperature increased. Catechol oxidation, however, was not detected at $4^{\circ}C$ below pH 5.0. Polyacrylamidegel electrophoretic patterns showed that the apple (Jonathan) indicated 4 bands with polyphenol oxidase activity, designated a, b, c and d whose Rm were 0.21, 0.30, 0.41 and 0.51, respectively. Among these, 2 bands, a and c remained until 5th day fermentation and only c band after 6th day fermentation. After pasteurization of apple wine at $60^{\circ}C$ for 30min, c band also remained.

• Smart Media Journal
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• v.11 no.7
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• pp.61-69
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• 2022

In the learned machine learning, the performance of machine learning degrades at the same time as drift occurs in terms of learning models and learning data over time. As a solution to this problem, I would like to propose the concept and evaluation method of ML drift to determine the re-learning period of machine learning. An XAI test and an XAI test of an apple image were performed according to strawberry and clarity. In the case of strawberries, the change in the XAI analysis of ML models according to the clarity value was insignificant, and in the case of XAI of apple image, apples normally classified objects and heat map areas, but in the case of apple flowers and buds, the results were insignificant compared to strawberries and apples. This is expected to be caused by the lack of learning images of apple flowers and buds, and more apple flowers and buds will be studied and tested in the future.

• Research in Plant Disease
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• v.21 no.4
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• pp.261-267
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• 2015

During the period from 2013 to 2014, disease occurrences by various pathogens in apple cultivars have been investigated in northern Gyeongbuk province of Korea. Anthracnose, white rot, Alternaria leaf spot, Marssonina blotch, and bacterial shoot blight as major diseases have been observed. Pathogens isolated from the symptomatic plants were identified as Colletotrichum gloeosporioides for anthracnose, Botryosphaeria dothidea for white rot, Alternaria alternata for Alternaria leaf spot, Marssonina mali for Marssonina blotch, and Pseudomonas syringae pv. syringae for bacterial shoot blight. Of all diseases, the bacterial shoot blight has been severely increased in chronically infested fields in Gyeongbuk province.