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Lee, Jae Chang
- Korean Journal of Agricultural Science
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- v.2 no.1
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- pp.187-197
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- 1975
1. This study was carried out to select the high yielding and low production cost among grape varieties for the wine production. Thirty-three vareties which have been grown in commercial vineyards was examined in this experiment. 2. Most wine varieties improved in Europe were lower in the content of sugar than in originally developed location. 3. The varieties with larger cluster were Dattier de Saint-Vallier (treated with Ga), Golden Queen, Muscat Bailey A, and Danored. 4. Juice percent to cluster ranges from 60 to 90% and higher juice content varieties were Himrod Seedless. Delaware (Ga), and Fredonia. 5. Most wine varieties have higher per cent of seed and pedicel to cluster and flesh per cent was lower than in table varieties. 6. High yielding varieties were Muscat Bailey A, Danored, and Golden Queen. on the other hand, juice yield was higher in Campbell Early, Danored, Muscat Bailey A, and Golden Queen cultivers. 7. Muscat Bailey A, Alden, Steuben, Campbell Early, S-1000. and S-13053 for red wine, and Dattier(Ga), Golden Queen and low production cost in manufacturing wine.
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Kim, Byong-Soo;Kim, Gye-Won;Shim, Jae-Yong
- Korean Journal of Food Science and Technology
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- v.48 no.1
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- pp.48-53
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- 2016
The objective of this study was to evaluate the accuracy and efficiency of different methods used for the fermentable sugar assay in the production of Makgeolli sul-dut. In the initial stage of fermentation, Ipguk treatment produced a higher alcohol content compared to the Nuruk treatment. However, the alcohol content was not significantly different between the two starters at the final stage of fermentation. Acidity in the Ipguk treatment was higher than that of Nuruk throughout the fermentation period. After analyzing the fermentable sugars using dinitrosalicylic acid (DNS), Fehling's method, refractometer, glucose kit, and high performance liquid chromatography (HPLC), it was confirmed that the HPLC method was the most accurate for fermentable sugar quantification. In both types of starters, DNS and Fehling's methods showed results comparable to HPLC in terms of fermentable sugar content, while the glucose kit and refractometer analyses showed relatively large discrepancies, indicating that the Fehling's method could also be effective for the analysis of fermentable sugars in the manufacture of Makgeolli.
https://doi.org/10.9721/KJFST.2016.48.1.48 인용 PDF KSCI

김태영;윤인화
- Journal of the East Asian Society of Dietary Life
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- v.7 no.3
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- pp.399-404
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- 1997
우리의 전래 민속주는 중국 둥과 같이 곡류 위주의 양조방식으로 발달하여 고대에는 그 기술이 일본 등에 전수될 정도로 선도하였으나, 조선말을 전후한 역사적인 시련기 속에서 별다른 개발을 보지 못한 가운데 서구적인 문명의 영향을 받아들이게 되면서 민속고유주의 개발 내지 재현보다는 서구적인 양조방식 혹은 외래주류의 모방 및 개발에 역점이 주어지고, 원료면에서 식량자원의 제한에 따라 많은 제약을 받아오면서부터 그 쇠퇴일로를 거듭하였다. 따라서 우리의 전통 민속주류의 올바른 복원과 현실화를 위한 체계적인 연구가 우선 중요한 과제로 대두되고 있다.(중략)
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