• Korean Journal of Food Science and Technology
• /
• v.46 no.2
• /
• pp.173-179
• /
• 2014

The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and $40.8^{\circ}Bx$ by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and $40^{\circ}Bx$, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and $40^{\circ}Bx$, respectively. It was observed that the red and violet colors of ice wines at 34 and $40^{\circ}Bx$ became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and $40^{\circ}Bx$ showed higher intensities in color, flavor, and overall preference.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.5
• /
• pp.696-702
• /
• 2018

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water ($100^{\circ}C$, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.5
• /
• pp.512-523
• /
• 2020

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.296-303
• /
• 2015

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.17-22
• /
• 2009

This study analyzes consumers preferences and price sensitivity when buying domestic wine. Data were collected from the consumers (n=200) living in Daegu, Korea. Statistical analyses evaluated purchase, frequency, perceptual mapping, and price sensitivity measurement (PSMs) using SPSS software. Among three domestic wines, ice wine (Vin Coree) attracted most customer satisfaction. The second most popular wine was a white wine (Vin Coree) and the third was a red wine (Royal Campbell). The colors of the red and white wines were highly valued, and bottle design was reported to be the best feature of ice wine. Red wine needs to increase in price and to improve in quality because the price is lower than the point of marginal cheapness. White wine should be reduced in price because the price is higher than the optimal pricing point. The price of ice wine is equal to the point of marginal expensiveness; Thus, the price of ice wine should be reduced.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.5
• /
• pp.516-525
• /
• 2021

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.11
• /
• pp.1687-1692
• /
• 2015

Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to 'unfined' or 'unfiltered' wine, this study investigated the possibility of producing 'unfined' or 'unfiltered' wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.5
• /
• pp.490-495
• /
• 2012

The purpose of this study was to analyze the effects of quality factors on value, satisfaction and loyalty in a wine training program. The results of this study can be summarized as follows: Structural verification of the wine training program loyalty model showed that the quality of the wine training program positively affected both value (p<0.001) and satisfaction (p<0.001). Further, the value of the wine training program positively affected satisfaction (p<0.01), which in turn positively influenced loyalty (p<0.001). The quality of the wine training program was presented as solicitude for students, textbook and curriculum, qualification and confidence of lecturer and staff, and training quality, whereas the value of the program was composed of sense of belonging, promotion of self-esteem, good impression on others, and improvement of social status. Therefore, the wine training institute's intensive management of the quality and value of the program could induce students' loyalty by enhancing satisfaction for the wine training program.

• The Korean Journal of Franchise Management
• /
• v.15 no.3
• /
• pp.57-70
• /
• 2024

Purpose: Korea is also one of the markets that is growing significantly in the wine market. Due to this influence, Korean mainstream franchises are also increasing the proportion of wine sales. This study aims to examine the sustainability of wine brands from the perspectives of environment, organic farming, and ecological protection, and to verify the influence of these factors on consumer attitudes and intimacy. Research design, data, and methodology: The data were collected from 306 wine purchasers aged 20 or older and analyzed with SPSS 25.0 and SmartPLS 4.1. A total of 311 questionnaires were collected, and 306 were used for analysis after excluding 5 incomplete questionnaires. Result: The findings showed that the environment, organic, and ecological protection positively influence intimacy. In addition, organic positive influences attitude, but the environment and ecological protection did not influence. Intimacy positively influences attitude and loyalty, and attitude also positively influence loyalty. Conclusions: First, this study explained consumers' perception of the sustainability of wine brands through self-identity theory. Second, wine brands need to develop wineries into eco-friendly regions. Third, marketing should focus on the environment of the winery region. Fourth, wine franchises need to market their wine brands' organic farming.

• Korean Journal of Microbiology
• /
• v.7 no.2
• /
• pp.45-56
• /
• 1969

The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt ($70^{\circ}C$, 10 min.) combined with gamma-irradiation of 240 K, rads doses. The changes of chemical constituents of them were investigated during the storage period at room temperatures of summer days($33^{\circ}C$). The results of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavourable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.