• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.319-326
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• 2001

Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.

• Korean Journal of Heritage: History & Science
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• v.56 no.4
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• pp.132-158
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• 2023

The five-story and seven-story stone pagodas at Cheongnyangsaji temple site in Gongju are located under the Sambulbong peak of Gyeryongsan mountain, and are known to have been built of the middle in Goryeo dynasty. As the two pagodas in which two types of Baekje stone pagoda coexist in one era, their historical and academic value are recognized. The seven-story pagoda was overturned by robbery in 1944, and as a result, the five-story pagoda was tilted. Although the two pagodas were restored in 1961, structural instability was continuously raised. In this study, measurement data accumulated from May 2021 to March 2022, and seasonal characteristics were reviewed, and the micro behavior of pagodas were analyzed according to temperature and precipitation during the same period. As a result, the micro thermoelastic behavior was repeated according to the daily temperature change in all sensors, and both the slope and the displacement showed microscale behavior. In the inclinometer, moisture containing the surface and inside of the stones repeated expansion and contraction due to temperature change, showing the micro movements. In particular, the upper part of the five-story pagoda moved up to 3.89° to the northwest, and the seven-story pagoda tilted up to 0.078° to the northeast. The maximum displacements were recorded as 0.127 and 0.149 mm in the five-story and the seven-story pagoda, respectively. These values tended to return to the original position at the end of the measurement, but did not recover completely, indicating a state requiring precise monitoring. The result obtained through the study can be used as basic data for the stable conservation of the two stone pagodas. Based on the behavioral characteristics considering various environmental factors should be analyzed, and the preventive conservation through the maintenance of measurement system built this time should be continued.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.573-578
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• 2015

This study was performed to elucidate the fermentation and sensory characteristics of Korean traditional rice wine, makgeolli, made from GABA rice, which has a high content of GABA (gamma-aminobutyric acid). GABA rice is a brown rice that is not easily fermented by general makgeolli manufacturing methods. Thus, the Geupchungju method, which is a Korean traditional manufacturing method for makgeolli using a fermentation starter and additional malt, was considered for making makgeolli from GABA rice. We confirmed that Geupchungju method showed a high saccharification and stable alcohol fermentation ability in the early stages of fermentation. However, malt addition more than 2% resulted in a lower score in the sensory evaluation of the final product. It was also confirmed that GABA content of GABA makgeolli was higher than that of commercial makgeolli by 2.3-fold. Our result provides useful information toward improving quality of brown rice makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.847-854
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• 2003

In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takiu mash were examined by using the germed brown rice in this study. In case of the germed brown rice on 2nd stage mash, alcohol was slowly generated in comparison with the cooked rice. Reducing sugar was slowly produced and the amount of reducing sugar was low. The sugar content was created at a uniform rate. The pH was shown to be higher in mash of the germed brown rice than that of the cooked rice. Acidity change showed a similar inclination to pH change. The degree of yeast growth on the mash of the germed brown rice was revealed to be slightly lower than that of the cooked rice. Temperature of mash was kept to be constant after 3 days from fermentation. Fusel oil produced from the mash of the germed brown rice was less gernerated in comparison with the cooked rice. Amount of amino acid in case of the germed brown rice was indicated to be higher. Takju made with the germed brown rice was shown to be 1.3 times in overall taste, 1.5 times in refreshing as compared with Takju made with the cooked rice. However there are no differences between them in flavor and color of Takju. In overall acceptance Takju made with the germed brown rice was shown to be 1.3 times as compared with Takju made with the cooked rice. In conclusion the germed brown rice was expected to be able to be better in Takju quality.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.44-54
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• 2018

To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.

• Korean Journal of Heritage: History & Science
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• v.55 no.4
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• pp.212-240
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• 2022

This study is a multi-layered exploration of 「The Thirty-Six Scenery of Seongdeok Summer Mountain Resort(承德避暑山莊三十六景)」 (The 36th view of Kangxi) recited by Emperor Kangxi of China through literature study, ancient calligraphy diagrams, and field studies. The conclusion of tracing the landscape characteristics and implications contained in 「The 36th view of Kangxi」 through the analysis of the headword(標題語) and the interpretation of the Jeyeong poem(題詠詩) is as follows. 「The 36th view of Kangxi」 is an extension of the outer edge of the Eight Sceneries, and when compared to the existing Eight Sceneries peom and Eight Sceneries painting, it is found that the landscape is centered on the 'viewpoint' rather than the landscape object. In particular, it aimed to create a structured landscape centered on nine types of buildings represented by 'Jeon(殿)' and 'Jeong(亭)' was given. In particular, Yeouiju, located in Lake district, is a scenic country endowed with the character of a gardens in Garden, which is composed by collecting famous representative Chinese landscapes and landscapes of Sansu-si and Sanshu Painting. As a result of headword analysis to understand the characteristics of landscape components, 14 landscapes (38.9%) related to water elements and 13 landscapes(36.1%) related to mountain elements, the elements related to architecture and civil engineering were classified in the order of 3 cases(8.3%), and the elements related to the skylight were classified in the order of 2 cases(5.6%). However, in Jeyeong-si, the mention of landscape vocabulary for climate elements was overwhelming. In other words, in the poems of 「The 36th Scenery of Kangxi」, scenery vocabulary symbolizing 'coolness' such as 雲(cloud), 水(water), 泉(spring), 清(clear), 波(wave), 流(wave), 風(wind) and 無暑(without heat), etc. It is not a coincidence that it appears, and it is strongly attached to the sense of place of Summer Mountain Resort in Rehe(熱河). Among the 23 landscapes whose seasonal background was confirmed, the fact that the lower landscape is portrayed as the majority and the climate elements of the resort area are portrayed in three-dimensional and multi-dimensional ways are closely related to the period of enjoying the gardens of Kangxi, the main subject of the landscape. In addition, many animal and plant landscapes appearing in Jeyeong-si appear to be in the same context as the spatial attributes of not only recreation, but also contemplation and hunting. On the other hand, in Jeyeongsi, there are 33 wonders(91.7%) citing famous people and famous books through ancient poems, old stories, and ancient stories tends to be prominent. It is inferred that this was based on Kangxi's understanding and pride in traditional Chinese culture. In 「The 36th view of Kangxi」, not only a book-writing description of the feelings of being entrusted to the family sutras, but also the spirit of patriotism, love, self-discipline and respect for mother and filial piety are strongly implied. Ultimately, 「The 36th view of Kangxi」 shows the real scene of the resort, as well as the spiritual dimension, in a multi-faceted and three-dimensional way, and the spirit of an emperor based on the dignity of the royal family and the sentiments of a writer it deserves to be called a collection of imperial records that were intended to reveal.