• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.9
• /
• pp.1232-1236
• /
• 2006

Crude polysaccharide fractions of commercially available grape wines (red wine, white wine and wild grape wine) were prepared by evaporation and ethanol precipitation to confirm and identify anti complementary polysaccharides in the wines. When these fractions were evaluated for their anti complementary activity, crude polysaccharide fractions of red wine (RW-0) and wild grape wine (WGW-0) showed higher anti-complementary activities than those of white wine (WW-0). RW-0 and WW-0 were further fractionated into RW-1, WW-1 as high-molecular fractions, and RW-2, WW-2 as low-molecular fractions through gel permeation column chromatography on Sephadex G-75. RW-1 had the most potent activity with the highest carbohydrate content (91.3%). Anti-complementary activity of red wine was higher than that of white wine, suggesting that active polysaccharides such as pectin and hemicellulose are mainly distributed in the grape skin which is removed during white wine making. In addition, high molecular fractions, RW-1 and WW-1 with high contents of carbohydrate and high yields showed higher activities than those of low molecular fractions, RW-2 and WW-2.

• Food Science and Preservation
• /
• v.17 no.5
• /
• pp.625-630
• /
• 2010

The berry thinning was a useful practice to reduce bunch size and to alter bunch shape for improving fruit quality. The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch, in the apical end of the main stem about 4~6 laterals or conventional treatment and then compared a quality of fruit and wine between the treatments. Bunch weights on the different berry thinning treatment were in the range of 300 to 650g and conventional treatment was 550 to 750g. As a result, according to decreased lateral number of bunch in the treatments, total soluble sugar was increased but total acid was decreased. Our results was shown that wine color and taste components such as total anthocyanin, polyphenol and tannin were depended mainly by berry thinning. Also Berry thinning treatments of bunches was ranked higher sensory score than conventional ones.

• 식품문화 한맛한얼
• /
• v.1 no.1
• /
• pp.9-12
• /
• 2008

발효는 어떤 식품에 유용한 미생물이 자라 큰 분자의 영양소를 분해하여 소화되기 쉬운 식품으로 변하게 한다. 그리고 음식속의 영양소를 이용하여 산성분, 맛성분, 생리활성 물질을 만들어내어 음식물의 보존기간을 연장할 뿐 아니라 균자체(유산균, 프로바이오틱 이라함)나 그 생성물들은 사람의 건강을 증진시키는 효과를 갖는다. 우리나라의 발효식품에는 김치, 장류(된장, 간장, 청국장, 고추장 등), 젓갈류, 막걸리가 대표적이다. 서양에서는 우유 발효식품으로 요구르트, 치즈, 채소발효식품으로는 사우어 크라우트, 피클, 올리브가 있고, 발효빵, 발효소세지, 술로는 포도주, 맥주 등이 있다. 발효 콩제품으로는 템페(인도네시아), 미소(일본된장), 쇼유, 낫또, 수후, 도우치 등 다양하다. 이에 우리나라에서 가장 많이 섭취하고 있는 김치, 된장 및 청국장의 암 예방효과에 대하여 알아보고자 한다.

• Korea Petroleum Association Journal
• /
• no.3 s.241
• /
• pp.84-87
• /
• 2004

지난 2월 16일 칠레와의 FTA비준안이 국회를 통과함에 따라 우리나라도 이제 FTA대열에 동참하게 되었다. 칠레는 예로부터 3W의 국가라고도 하여 여자(women), 기후(weather), 포도주(wine)로 유명한 국가이며 동쪽으로는 만년설의 안데스산맥을, 서쪽으로는 장엄한 태평양을 안고 있는 세계에서 가장 긴 국가이기도 하다. 2002년의 인구는 1천5백만여명이며 GDP는 664억＄(한국은 4,764억＄)에 이른다. 최근의 지속적인 경제성장에 힘입어 남미의 호랑이로 불리며 남미에서는 유일하게 국제경쟁력 부문에서 한국을 앞서고 있다. 본 고에서는 칠레의 경제 및 석유부문의 현황 등을 살펴본다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2007.11a
• /
• pp.192.2-192.2
• /
• 2007

• Food Science and Industry
• /
• v.44 no.1
• /
• pp.87-95
• /
• 2011

• Microbiology and Biotechnology Letters
• /
• v.39 no.1
• /
• pp.43-48
• /
• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.36 no.1
• /
• pp.145-149
• /
• 2009

Sturge-Weber Syndrome is a rare congenital disorder and is characterized by port wine nevus following one or more divisions of trigeminal nerve, ocular involvement(eg, glaucoma) and neurologic involvement(eg, epilepsy, mental retardation). Oral menifestations include unilateral blood vessel expansion of the oral mucosa and gingiva, gingival hyperplasia, giant tooth, ipsilateral large tongue, blood vessel anomaly of maxilla or mandible and abnormal eruption sequence. This case report is about 8-year-old Sturge-Weber Syndrome patient presented violet discoloration on upper gingiva and buccal mucosa, gingival hyperplasia and abnormal eruption sequence. In this case, we performed lingual frenectomy and periodic oral hygiene management, and obtained satisfactory result.

• Journal of Bio-Environment Control
• /
• v.10 no.4
• /
• pp.219-224
• /
• 2001

This experiment was conducted to evaluate net mineralization and nitrification in rain shelter soil incorporated with wine sludge. Net mineralization and nitrification rates varied among treatments during pepper growing periods. In general, net mineralization increased up to 90 days after transplanting before its decrease during the rest growing periods. Maximum net mineralization and nitrification in upper 0-15 cm layer soil were observed in T4 at 90 days after transplanting. The greatest amount of mineralization in upper layer soil was 272.5 mg.kg$^{-1}$ at 30 days in the control and 843.3 mg.kg$^{-1}$ at 90 days after transplanting in T4. Overall, both net mineralization and net nitrification were greater in the upper layer soil than in the lower 15-30 cm layer soil.

• Applied Biological Chemistry
• /
• v.14 no.1
• /
• pp.1-7
• /
• 1971

In order to develop an enzyme preparation for clarification of fruit juices, a microbial strain having a strong pectolytic activity was selected and a crude enzyme preparation from this strain was examined for the effects in the preparation of grape juice and wine. The results are summarized as follows: 1) A strain of Aspergillus niger was selected as having the highest productivity of pectolytic enzymes among many species of Aspergillus and Rhizopus. 2) A pectolytic enzyme preparation was purified from this selected strain and the effects of pH and temperature on its enzyme activity and stability were investigated. 3) The use of the enzyme preparation brought about the increase in the free run yield and clarity of grape juice. 4) Whereas the use of the enzyme preparation did not exhibit any effect in the brewing of red wine, its use showed a good effect on the rates of filtration and clarity in the case of white wine.