• Food Science and Preservation
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• v.24 no.7
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• pp.1034-1042
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• 2017

The quality characteristics of Yakju and survival rate of yeast were investigated by modifying the drying method for the cold adapted yeast strain Saccharomyces cerevisiae Y297 (SCY297). Viability and fermentation characteristics of the freeze-dried, air blast-dried, and liquid SCY297 cultures were compared after storing them at $25^{\circ}C$. In addition, 5% skimmed milk, ${\alpha}$-lactose, or trehalose was added as a protective agent for examining the effects of drying methods. During the 15-week storage period, the liquid and freeze-dried SCY297 cultures containing a protective agent showed a survival rate of 80%. However, the air blast-dried SCY297 culture showed 80% survival rate only in the skimmed milk supplemented group. Compared to the untreated cells, the acidity and amino acidity of Yakju prepared using freeze-dried or air blast-dried cultures of SCY297 increased by 2 fold and 5.7 fold respectively, while the alcohol content decreased by 5.07%. Compared to the untreated cells, the pH and amino acidity of Yakju prepared using the liquid culture of SCY297 increased by 1.5 fold and 2.5 fold respectively. Although the alcohol content decreased by 2.9%, decrease rate was lower than that observed for the freeze-dried and air blast-dried yeast cultures. Therefore, the results of this study showed that using a liquid starter culture was more advantageous than using the conventional solid culture.

• 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.

• Food Science and Preservation
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• v.20 no.4
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• pp.482-487
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• 2013

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100-fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

• Sijohaknonchong
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• v.19 no.1
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• pp.235-260
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• 2003

Recently, I presented Gagok(歌曲) Collection Yeong-eon永言 to learned circles. Yeong-eon is very similar to Yukdang-version六堂本 CheongGuYeongeon靑丘永言. Compared with Cheong- Yuk, it is the same age or little bit early time of Cheong-Yuk in culture Icon. This paper paid attention to the considerable difference between Yeong-eon and Cheong-Yuk in the way of the distribution of Yisakdaeyap二數大 葉's Woo mode羽調 and Ke-myeon mode界面調. There was the way of gathering ‘real name’+‘namelessness’ in Yisakdaeyap, which is the feature of the 18th century Gagok Collection. I found this way just put on the 19th century Gagok Collection way which is the distribution of Yisakdaeyap's 'Woo mode and Ke-myeon mode' in CheongYuk. Then I proved in this paper that the way of gathering Yisakdaeyap in Cheong Yuk didn't correspond to an actual singing in the early 19th century when 'Woo mode and Ke-myeon mode' was fixed. In case of Yeong-eon, however, it was not written any writers' names at all, when it was researched retroactively, I knew it was distributed evenly both the works of 'real name' and 'namelessness' in Yisakdaeyaps 'Woo mode and Ke-myeon mode'. Consequently, I found Yeong-eon is the good Gagok Collection for an actual singing at that time. In addition, there was discord in the mode or key distribution among many Gagok Collections. I found this issue of the application had kept on make Gagok Collections edit during 2 centuries. Because the actual Gagok enjoyment in the specific time is connected the way of the mode application directly.

• Food Science and Preservation
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• v.30 no.5
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• pp.847-856
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• 2023

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

• 대한치주과학회:학술대회논문집
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• 2005.11a
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• pp.192-193
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• 2005

• 대한치주과학회:학술대회논문집
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• 2005.11a
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• pp.194-194
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• 2005

• 대한치주과학회:학술대회논문집
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• 2005.11a
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• pp.77-77
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• 2005

• 대한치주과학회:학술대회논문집
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• 2004.11a
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• pp.51-52
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• 2004

• 대한치주과학회:학술대회논문집
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• 2004.11a
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• pp.149-150
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• 2004