• Journal of the Korean Society of International Agriculture
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• v.30 no.4
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• pp.320-327
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• 2018

The purpose of this study is to suggest the policy direction for promoting Korean grape, Shine Muscat, export to China. For this, the data were collected from 102 Chinese who live in Guangzhou province. The survey was conducted from Oct 10th to 13th 2017. PLS-SEM model is used to investigate the main factors that cause the Chinese consumers to purchase Korean grape, Shine Muscat. This study finds that the post-evaluation factor is more important to obtain final evaluation and to purchase Korean grape in the future. Thus farmers and research institutes should investigate how to improve the quality for the sweetness and the texture of the grape, reflecting the Chinese consumers' preference.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.229-241
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• 2015

This study investigated the effect of co-inoculation with Oenococcus oeni on the final quality of domestic MBA(Muscat Baily A) wine. For experiment five types of wine samples were classified for the experiment and the results are as follows; co-inoculation with Oenococcus oeni concurrently (i.e., the S+O.Co sample) reduced wine production time and facilitated the production offor high quality wine. Compared to the other samples, S+O.Co wine had a higher number of viable Oenococcus oeni cells and a rapid reduction in malic acid content although its lactic acid content increased more rapidly. Concurrent inoculation with yeast and Oenococcus oeni allowed malolactic fermentation and alcohol fermentation to be completed at the same time within 14 to 16 days. Therefore, this study showed that co-inoculation of S+O.Co wine with Oenococcus oeni had an effect through quality improvement, reduced wine making time, and increased productivity.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.911-918
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• 2004

Three dry red, four sweet red, and two white wines were prepared with domestic grape varieties: Gerbong (G), Campbell Early (C), Muscat Bailey A (M), Seredan (Sd), Seibel (Sb), and Neo-muscat (N). Sample wines were analyzed for titratable acidity, ethanol, pH, sugar content, color intensity and hue, and total phenolic content. Preferences of color, aroma, and overall acceptability were determined by 97 panelists using 9-point hedonic scale. Sweetness, sourness, astringency levels of developed wines were evaluated using 9-point just-about-right (JAR) scale. Mean overall acceptability score of C (6.49) was highest among dry red wines (p<0.05). Among sweet red wines, mean overall acceptability score of Sd (3.27) was significantly lower than those of other wines (p<0.05). In white wines, overall acceptability score of Sb (5.20) was slightly higher than that of N (4.92). Overall sourness levels in dry red wines were higher than optimum level. Based on the results, should be lowered, and sweetness and sourness levels of white wines need to be adjusted sweetness levels of C, G, and Sd for the production of sweer redwines. C and M varieties were considered to be suitable for Korean red wine production.

• Food Science and Preservation
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• v.17 no.6
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• pp.847-852
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• 2010

The anthocyanin pigment composition and color of several grape cultivars including Campbell Early, Muscat Bailey A, Kyoho (black berries), and North Red (red berries), were investigated. Twelve types of anthocyanins were identified in these cultivars by LC-MS. Black-colored cultivars, especially Muscat Bailey A, contained the widest range of anthocyanins, whereas the anthocyanin composition of North Red, the red-colored cultivar, was relatively simple. Anthocyanins extracted from the skin of berries were red in color at low pH, regardless of the origin of the extract. At higher pH, however, various colors, including blue, violet, brown, and black, were evident, depending on the cultivar. Differences in color expression among cultivars may be related to variations in the types and amounts of anthocyanidins synthesized, from which anthocyanin pigments are derived. The colors expressed by anthocyanin pigments were strong and diverse even at low concentrations. Therefore, anthocyanins extracted from grapes may be useful as natural food colorants.

• Korean Journal of Plant Tissue Culture
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• v.28 no.2
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• pp.81-85
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• 2001

The experiment was conducted to know the effect of plant growth regulators on axillary bud elongation from in vitro stem cutting and the possibility of virus-free stock production. Axillary buds were well elongated in 3/4 strength MS medium supplemented with 0.1 or 0.5 mg/1 BA and 0.05 mg/1 NAA. Transferred plantlets could be established well in vermiculite and peat moss mixture (3:1, v/v) compare to other mixtures. In virus indexing, all the varieties of mother plants were infected by GLRV Ⅲ. Infected percentages of the three varieties were ranged from 30% to 75%. But negative response was revealed against the other species of virus, GLRV Ⅰ, GFLV and ArMV. Plantlet of 'Schuyler' and 'Muscat of Alexandria', which were cultured in vitro, showed positive response against GLRV Ⅲ and infected percentage of the former was 37.5% but the latter, 12.5%. On the other hand, that of 'Campbell Early' negativiely responded against all the species of virus indexed.

• Food Science and Preservation
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• v.17 no.5
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• pp.608-615
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• 2010

We investigated the effect of grape-must temperature ($50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$) on wine quality. We used Muscat Bailey A (MBA) grapes; these are often used in wine making in Korea. The numbers of viable bacteria, yeasts and molds in grape-must decreased with an increase in temperature. Polyphenol oxidase activities in grape-must were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, and tannin contents of MBA grape wine were higher after heating at $70^{\circ}C$ than after use of lower temperatures. Antioxidant activity was also enhanced after exposure to high temperatures, which may be attributable to the presence of increased levels of polyphenolic compounds in the grape-must. Thus, the heat treatment to prepare grape-must before wine fermentation greatly affects wine quality.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.722-726
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• 2005

The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.

• Honam Mathematical Journal
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• v.43 no.4
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• pp.613-626
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• 2021

The aim of the present work is to study the properties of three-dimensional Lorentzian para-Kenmotsu manifolds equipped with a Yamabe soliton. It is proved that every three-dimensional Lorentzian para-Kenmotsu manifold is Ricci semi-symmetric if and only if it is Einstein. Also, if the metric of a three-dimensional semi-symmetric Lorentzian para-Kenmotsu manifold is a Yamabe soliton, then the soliton is shrinking and the flow vector field is Killing. We also study the properties of three-dimensional Ricci symmetric and 𝜂-parallel Lorentzian para-Kenmotsu manifolds with Yamabe solitons. Finally, we give a non-trivial example of three-dimensional Lorentzian para-Kenmotsu manifold.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.626-634
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• 2012

There are variations among grapevine genotypes in the levels of tolerance to cold, and cold-hardiness of grapevine has been affected by the change of short-term environment during over-wintering. In this study, the responses of vines to cold in open field and rain-shelter system were investigated to obtain useful information in increasing the tolerance to cold in grape cultivation. Total carbohydrate content of bearing mother branches was higher in the rain-shelter system than in the open field, and lower in the branches of 'Muscat Bailey A' than in 'Campbell Early' and 'Kyoho'. Bud-burst and shoot growth were better in the rain-shelter system than in open field, whereas there is no significant difference among the treatments of net beside vines. There was also low incidence of gray mold in rain shelter system. Stilbene compounds such as t-piceid, resveratrol, piceatannol, c-piceid were accumulated in the cold-treated shoot from vine cuts harvested in rain shelter system. Genes of chalcone isomerase, manganese superoxide dismutase, proline rich protein 2, and temperature induced lipocalin were highly expressed in the cold-treated shoot from vine cuts harvested in rain shelter system. While there was not change of air temperature, but high reduction of wind speed in the rain shelter system compared to open field, and increase in the reduction of wind speed by net treatment. The damage of grapevines by cold in the extreme low temperature could be reduced by keeping them in the rain shelter system with net during winter season.

• Journal of Information Science Theory and Practice
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• v.3 no.3
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• pp.17-44
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• 2015

Due to the oil business, settlements in the Gulf Region developed into prosperous cities. But in the near future, oil is off. The plans of the Gulf Cooperation Council (GCC) states bank on diversified and knowledge-intensive economies. Are those development plans realistic? What is the state of the art of knowledge institutions in the GCC countries? Applying the theoretical frameworks of Knowledge City and Science Indicators research, we empirically and theoretically studied the emerging Gulf cities Kuwait City (Kuwait), Manama (Bahrain), Doha (Qatar), Abu Dhabi, Dubai, Sharjah (all UAE), and Muscat (Oman). Our methodological framework includes grounded theory, ethnographic field study, ServQual-like quantitative questionnaires and semi-standardized qualitative interviews conducted on-site with informed people, informetrics, and, finally, the use of official statistics. In particular, we describe and analyze the cities' knowledge infrastructures, their academics, and expenditure on R&D as input indicators; and publications as well as graduates as output indicators. A further crucial aspect of a knowledge society is the transition of graduates into knowledge-intensive public services and private companies.