• Journal of Nutrition and Health
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• v.13 no.3
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• pp.139-144
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• 1980

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

• Journal of Life Science
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• v.24 no.8
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• pp.865-872
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• 2014

In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to $27.0^{\circ}$, respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has $13^{\circ}$ brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.

• Food Science and Preservation
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• v.18 no.4
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• pp.559-566
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• 2011

In this study, the good brewing conditions for the 24 $^{\circ}Brix$ freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine's alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamy1 alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.119-123
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• 2010

The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory attributes were evaluated by a panel of 10 judges. The sample made of black rice nuruk had the highest intensity in red color, while the other samples had similar ranges in yellow color. The mean sensory intensities of the samples prepared with black rice and glutinous rice nuruks were high in 'sweet', 'fruit taste', 'pungent', and 'sour', while those samples prepared using non-glutinous rice, buckwheat, hull-less barley, unpolished rice nuruks had overall high intensities in 'grain', 'fermented aroma', 'bitter', and 'astringent' attributes. Based on the principal component analysis of the descriptive data, samples were primarily separated along the first principal component, which accounted for 53% of the total variance between the rice wines with high intensities of 'red color', 'sweet', and 'fruit taste' versus 'bitter', 'astringent', and 'yellow color'.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.498-505
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• 2001

This study was conducted to investigate the characteristics of dough and bread prepared by a Korean pigmented rice(KPR). The fermentation of the dough was promoted with a lower pH. Though the springiness and gumminess of the dough were low, but It was more tender and moist than that of control. Color of the bread showed red wine and the acceptabi]ity of the bread was higher than control evaluated by sensory test. The tissue of the bread has more small particles of starch than that of control and It was densely populated. The distribution tendency of the starch particles in the tissue of the bread was the more apparent in the KPR. And big starch particles like lens were observed in the dough with 10% of KPR. Mouse feeling of the bread was more sticky but, it was little clogging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.315-321
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• 1994

In order to prevent the postharvest decay and to promote the freshness retention of fruits and vegetables grapefruit seed extract(GFSE), natural microorganism control agent, was applied to the preservation of fresh fruits and vegetables. Freshfruits and vegetables treated with GFSE and stored in polyethylene film (0.1mm) at 1$0^{\circ}C$-15$^{\circ}C$ of natural low temperature low kept better qualities in color and texture than the GFSE -not- treated control. The treatment using GFSE ina 250ppm to 500ppm concentration seemed to be an effective one for the control of Botrytis cinerea isolated in red wine grapes. After 4 weeks of storage the firmness rate of cucumbers treated with the dilute GFSE was four times higher than that of non-treated ones. GFSE showed effective inhibitory action towards plant pathological bacteria and fungi which were involved in the decay of fruits and vegetables. Minimum inhibitory concentrations of GFSE towards them were in the range of 250ppm to 500ppm .Direct visualization of microbial cells and spores using electron microscopy showed microbial cells and fungal spores the function of which was destroyed by treating with the dilute solutions of GFSE. It was observed that GFSE would reduced disease damages and have bactericide & fungicide properties during the storage of such fruits and vegetables as egg plant, wild edible greens , kumquat, and kiwi fruit.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.52-60
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• 2004

This study was performed to investigate the effect of Lycii fructus beer on serum lipid profiles and antioxidant activity in rat Sprague-Dawley (SD) rats weighting about 190g were divided into the following 5 groups ; distillate water (Control), 5% ethanol in distillate water (Ethanol), commercial beer (CB), Lycii fructus beer (LFB) and 5% alcohol red wine diluted with distillate water (RW). Body weight, total food intake, FER and percent organ (liver, kidney) weight per body weight were not significantly changed by Lycii fructus beer drinking. After 6 weeks, serum total cholesterol, triglyceride and HDL cholesterol level were not significantly different. But, Lycii fructus beer intake tended to decrease serum triglyceride level and atherogenic index. Also, GOT and GPT levels were expressed lower than Ethanol group. There was not significantly different in hepatic glutatiione (GSH) content and glutathione-S-transferase (GST) activities among 5 groups. Lipid peroxidation in the hepatic was decreased by Lycii fructus beer intake. The results demonstrated that Lycii fructus beer was potential and effective antioxidant that can protect the decrease associated with alcohol.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.7
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• pp.1085-1092
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• 2002

Changes in laundering habits and the efficacy claims made for oxygen bleach added to detergents necessitate a deeper investigation into the testing of the washing efficacy of detergents and washing process. The effect of the addition of a sodium percarbonate and bleach activator TAED to an enzyme containing detergent on the soil removal and antimicrobial properties were investigated with the measuring of residual H$_2$O$_2$. The addition of sodium percarbonates to enzyme containing detergent lowered the soil removal of EMPA 116 cloth. But sodium percarbonates had greater effects on that of colored stained cloths such as EMPA 115 and artificially soiled with wine and red pepper while they were presoaked at 20$^{\circ}C$ or higher for So minutes or longer. Most of hydrogen peroxide was remained after washing. Over 99.9% of Staphylococcus aureus on the cotton cloth was removed in every washing solutions, but the cloth washed with enzyme containing detergent or detergent with oxygen bleach didn't show the antimicrobial property.

• The Journal of Internal Korean Medicine
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• v.24 no.2
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• pp.233-248
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• 2003

Objectives : This research examined about dietary therapy on the gastric & duodenal ulcer based on the literary findings, for clinical treatment and prevention of the gastric & duodenal ulcer. Methods : This Research examined on histories, compositions, applications, and effects of dietetic on about 200 cases of dietary therapy of the gastric & duodenal ulcer from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were cuttle fish bone, Bletillae rhizoma, oyster shell, egg shell, sugar, aloe, licorice, lily, red jujube, and pig stomach. 4. Four properties of cold, warm, cool and hot were equal in frequencies. Most common tastes were sweet and bitter. Conclusion : Though dietary therapy for the gastric & duodenal ulcer is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the gastric & duodenal ulcer.

• Journal of Embryo Transfer
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• v.27 no.2
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• pp.71-80
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• 2012

Biotechnologies for cloning animals and in vitro embryo production have the potential to produce biomedical models for various researches. Especially, pigs are a suitable model for xenotransplantation, transgenic production and various areas of reproductive research due to its physiological similarities to human. However, utilization of in vitro-produced embryos for transfer remains limited. Despite improvement over past few decades, obstacles associated with the production of good quality embryos in vitro still exist which limit the efficiency of cloning. One of major problems includes improper in vitro maturation (IVM) and culture (IVC). Oxidative stress caused from in vitro culture conditions contributes to inadequate IVM and IVC which leads to poor developmental competence of oocytes, failure of fertilization and embryo development. To reduce the oxidative stress, various antioxidants have been used to IVM and IVC system. However, limited information is available on the effects of resveratrol on livestock reproductions. Resveratrol is a polyphenolic natural product and well known as an antioxidant in foods and beverages (e.g. in grapes and red wine). Resveratrol is known to be cardioprotective, anticarcinogenic, anti-inflammatory, antioxidant and antiapoptotic. This paper will review the effects of resveratrol on in vitro maturation of oocytes and embryo development.