• Korean Journal of Agricultural Science
• /
• v.7 no.2
• /
• pp.176-181
• /
• 1980

As a part of experiments aimed to reduce the acidic taste of a soured fruit wine, a selected yeast strain was studied on its morphological and physiological properties as well as its fermentative characteristics of apple wine. The results obtained were as follows. 1. The selected yeast strain was identified as a strain of Schizosaccharomyces pombe. 2. The tolerance of the strain to metabisulfite in apple juice was stronger than that of wine yeast. 3. The growth rate of the strain was more rapid than those of wine yeast and Sake yeast when cultured in apple juice at $25^{\circ}C$, but it was decreased below the levels of others when cultured at $15^{\circ}C$. 4. The levels of ethanol production and acid reduction by the strain were high when the apple wine brewed at $25^{\circ}C$, while these were dropped significantly at $15^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.36 no.5
• /
• pp.744-748
• /
• 2004

Effects of Monascus anka and Saccharomyces cerevisiae on wine brewing were investigated. Alcohol dehydrogenase activity in cell-free extracts of M. anka was 56.89% as compared to 100% of S. cerevisiae. Although initial fermentation was low, M. anka exhibited very similar fermentation pattern and ethanol production to those of S. cerevisiae. Acidity and reducing sugar content of red wine produced by M. anka were higher than those of S. cerevisiae-produced one. During fermentation, color value increased, whereas turbidity decreased in both red wine. M. anka-produced wine showed higher color value than S. cerevisiae-produced one. During fermentation, phenolic compounds known as antioxidants of red wine decreased. Total phenolic content (1608.01 mg/L) of M. anka-produced red wine was significantly higher than that (1337.60 mg/L) of S. cerevisiae-produced one (p<0.05). These results suggest quality of red wine could be improved using M. anka.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.2
• /
• pp.222-227
• /
• 2011

The Aspergillus sp. is well known as a fungus that causes black mold disease and secretes ochratoxin A (OTA). Our study found that infection by this fungus via inoculation onto grapes produced more severe symptom in wounded berries than in fresh berries. Furthermore, OTA contents were higher on the grape skins than in the fleshy portions of the grapes. OTA accumulated during the first 3 days after inoculation, but then gradually decreased. The OTA contents in wine made from 5 kg of grapes which included 400 g of infected grapes ranged from 0.17 to 0.37 ${\mu}g/mL$. An investigation of 25 marketed commercial wines showed the OTA contents were <1.2 ${\mu}g/mL$ which is lower than the limit of 2 ${\mu}g/mL$ established by the Korea Food & Drug Administration.

• Journal of English Language & Literature
• /
• v.57 no.2
• /
• pp.339-365
• /
• 2011

Charlotte $Bront{\ddot{e}}^{\prime}s$ novel Jane Eyre has long been doted on as one of the canonized texts of British literature since its publication. Seemingly, this romantic novel has nothing to do with plantation based on slave trade. However, paying a keen attention to the fact that Jane's enormous inheritance results from wine plantation at a colony, this essay re-interprets Bertha's drinking and madness as evidence of imperialism. For the porter/jin Bertha and Grace Poole enjoy might have some suspicious connection with wine, the very root of Jane's great expectations. Jean Ryes' Wide Sargasso Sea, writing Jane Eyre back, records Bertha as "a white resident of the West Indies, a colonizer of European descent" (326). However, Jane Eyre, in my interpretation, describes Bertha pretty much as a black Creole. At any rate, the view that the white West Indians are tainted by miscegenation proves contemporary racism and is reflected in the text through Bertha and her mother's intemperate drinking and madness. Drinking and madness are stigmatized as the evidence of the so-called "bad blood"; embodying the stereotypes of drinking, madness, and sexual corruption, Creoles, the very inescapable product of imperialism, provide a convenient excuse for justifying imperialism for purity, civilization, and moral cleanness. In this way, Jane Eyre needs to be re-interpreted politically and historically in the context of colonialism. British imperialism pursues a tremendous amount of profits through grape plantation and wine trades; however, it cleverly leaves in the colony the associated images such as intemperate drinking and madness. Bertha, transferred from Jamaica to Britain, takes in these negative images of "savageness." Transcending the narrow confines of feminist criticism obsessed with doubling between Bertha and Jane, this essay, accordingly, reads Bertha the prisoner in the attic as the captive for perpetuating imperialism. This reading hinges upon interpreting Rochester and St John as colonizers bearing the so-called "white men's burden" to cultivate and civilize savages much like crops such as grapes and sugarcane in the colonial plantation.

• Food Science and Preservation
• /
• v.6 no.1
• /
• pp.92-98
• /
• 1999

Contents of formed higher alcohols did not change about at 20 ppm of total nitrogen, but the contents were most at 200 ppm of total nitrogen especially in iso-amyl alcohol, and the contents showed decrease above at 400 ppm, greatly. Higher alcohols formation were high content at pH 4.0, but the contents were increase according to the condition of glucose and sucrose much. The formation of higher alcohols showed less in fermented condition of no elimination sample than in eliminated a mineral in each. Contents of higher alcohols were less in eliminated sample of biotine and inositol than in control, but the contents were higher than the others, and the contents showed especially high in eliminated nicotinic acid and thiamine. Higher alcohols formation were most at the content of SO\ulcorner in 20 ppm of them. The formation of higher alcohols showed more in Saccharomyces cerevisiae was form more in higher alcohols than Saccharomyces bayanus of two yeast strains.

• Research in Plant Disease
• /
• v.11 no.2
• /
• pp.198-200
• /
• 2005

An epidemic of the white dusty covering of grape clusters and canes by dust-like particles occurred in many vineyards near Gimcheon, Gyeongbuk area since 2000. Although the covering was severe, it seldom resulted in appreciable damage to vine health except drastical reduction of grape quality. It appears that the abnormal growth of a resident yeast Hanseniaspora (Kloeckera) sp. is related to the white dusty covering on the grape surface.

• Analytical Science and Technology
• /
• v.16 no.6
• /
• pp.438-442
• /
• 2003

The fungicides, used for grape growth and remained in the wine products from domestic and foreign countries such as vinclozolin, dichlofluanid, penconazole, procymidone were quantitatively analyzed after solid-phase extraction using a GC/MS-SIM method. The results obtained were as follows: for all the samples, the content of procymidone was in the range from 2.2 to $76.1{\mu}g/L$, recoveries 81.3-93.1 %, and standard deviation 1.4-3.4 %.

• Proceedings of the Optical Society of Korea Conference
• /
• 2003.02a
• /
• pp.200-201
• /
• 2003

여러 가지 원소의 동위원소 성분 분석은 생물학, 화학, 환경학, 연대학, 기후학 연구에 있어서 중요한 정보를 제공하는 유용한 수단이다. 그 중에서도 수소, 산소, 그리고 탄소 동위원소 성분비의 정밀한 측정은 지구의 기후 변화 연구 등에 필수적인 수단이며, 가깝게는 식음료의 원산지 및 품질 확인에 이르기까지 다양하게 응용되고 있다 대표적으로 활용되고 있는 예를 보면 다음과 같다. 1. Authenticity Control and Detection of Adulteration： 쥬스류에 첨가제를 사용했는지의 여부를 확인할 수 있고, 포도주의 진품 여부를 확인할 수 있으며 원산지 확인도 가능하다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.1
• /
• pp.24-28
• /
• 1998

In order to investigate the possibility of using immobilizing yeast cells with the eliminating purpose of the ridding process in sparkling wine production by the traditional method, the changes in chemical components during and after bottle fermentation by immobilizing yeast cells with alginate were tested. The most volatile compounds, excepting some compounds, were not appreciable different in sparkling wines which obtained from various samples compared. After bottle fermentation, sparkling wine fermented with undergoing riddling process, and tested. The results showed that the taste and aroma of the sparkling wine produced with using immobilized cells were very similar to that produced with using free cells.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.186-190
• /
• 1998

In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.