• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.408-413
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• 2006

The domestic grape cultivar Campbell Early has high levels of both malic acid and tartaric acid. Therefore, the processing of wine made from Campbell Early must include decreasing the acidity. Six different methods were tested for reducing excess acidity: traditional vinification, precipitation, cold stabilization, malolactic fermentation (MLF), carbonic maceration and cold fermentation. Wines had higher pH values and lower total acidity than control after all the processing methods except cold stabilization. With regard to the measured organic acid content, the control contained 2,927 ppm tartaric acid, 2,421 ppm malic acid and 486 ppm lactic acid, but the precipitated wine contained 2,346 ppm tartaric acid. The MLF wine contained 828 ppm malic acid and 2,394 ppm lactic acid. Wine after carbonic maceration contained 792 ppm malic acid and cold fermentation decreased the organic acid contents in general. Sensory analysis showed that the carbonic maceration and precipitation methods resulted in wines that were excellent in color, flavor, taste and overall preference.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.227-233
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• 2013

In this study, we evaluated the ability of various disinfectants to suppress the growth of microorganisms in fresh-cut products and organic vegetable. The growth of more than 50% of B. cereus isolates were suppressed by 50% ethanol, 0.1% hydrogen peroxide, 0.4% sodium hypochlorite or 1% calcium oxide. E. coli generally showed high susceptibility to concentration of 10% ethanol, 0.4% sodium hypochlorite and 1% calcium oxide. Eighty percent or more of S. aureus isolates exhibited resistance to ethanol, hydrogen peroxide and sodium hypochlorite, but the isolates were susceptible to concentrations of 1% calcium oxide. All isolates evaluated in this study were sensitive to benzalkonium chloride (BAC) and growth in the presence of $2.0{\mu}g/mL$ of BAC was completely inhibited. These pathogens showed widely different susceptibilities to different organic acids. Greater than 0.5% acetic acid and 2% and higher concentrations of malic acid and tartaric acid inhibited the growth of 60% of the isolates of B. cereus. Two percent acetic acid and tartaric acid inhibited 50% of the S. aureus isolates. Seventy percent of the E. coli isolates were resistant to malic acid and susceptible to 1% acetic acid and 10% tartaric acid. The antibacterial effects of the various sanitizers evaluated in this study were not only dependent on the type of disinfectant but also on the pathogen. Thus, it is important to select a sanitizer that is safe and effective at removing specific types of microorganisms.

• Korean Journal of Rural Living Science
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• v.10 no.1
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• pp.1-6
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• 1999

Dyeing and discoloration effects on the fabrics of cotton, silk and rayon with unriped persimmon juice were investigated. Color of dyed fabrics treated with persimmon juice only, added 3% tartaric acid or 3% aluminium sulfate was not different each other. Dyeing assistants such as tartaric acid or aluminium sulfate were effective on the prevention from discoloration of dyed fabrics and ultraviolet rays. Discoloration were supposed to derive from tannin in unriped persimmon, ultraviolet rays, oxygen, enzyme and so on, ultraviolet rays at wavelength of 253.7nm was the most active the chromatophores and discoloration. The fabrics could be dyed, when unriped persimmon juice was store at low temperature or freezing.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.266-269
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• 1993

The production of free non-volatile and volatile organic acids in Kimchi during fermentations at 30, 20 and $5^{\circ}C$, were determined by gas chromatography. The order in the amount of non-volatile organic acid, soon after preparation, was malic, citric, tartaric, pyroglutamic, oxalic, lactic, succinic and ${\alpha}-ketoglutaric$ acids. The major non-volatile acids at the optimum ripening time were malic, tartaric, citric and lactic acids, and as the temperature was lowered, the amount of lactic, succinic, oxalic, pyroglutamic and fumaric acids increased, while that of malic and tartaric acids decreased. The order in the amount of volatile acids at the beginning was acetic, butyric, propionic and formic acids. Among these acids, acetic acid was significantly increased in its amount during fermentation and the Kimchi fermented at low temperature produced more acetic acid than that fermented at high temperature.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2015.11a
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• pp.195-195
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• 2015

본 연구에서는 인산-망간 피막처리 공정 중에 생성되는 슬러지를 방지하기 위하여 인산-망간 화성처리액에 유기첨가제인 Tartaric acid를 첨가하여 내마모성 및 방청성 향상을 목적으로 슬러지를 방지하기 위한 인산-망간 화성피막의 특성을 연구하였다. Tartaric acid의 농도에 따른 표면 Morphology를 Scanning Electron Microscope (SEM)과 Energy Dispersive X-ray spectroscopy (EDS)을 이용하여 분석하였으며, EDS 분석을 통해 Mn, P, Fe, O, C의 성분을 확인 할 수 있었으며, 인산-망간 화성피막의 상(phase)을 확인하기 위하여 X-ray diffraction (XRD)을 분석을 통하여 $(Mn,Fe)_5H_2(PO_4)_44H_2O$으로 구성된 인산-망간 화성피막을 확인할 수 있었다. 또한 Tartaric acid의 농도에 따른 인산-망간 피막의 내마모 시험(Ball on disc) 및 경도시험을 실시하여 기계적인 특성 및 슬러지의 양에 대하여 분석하였다.

• Journal of the Korean Chemical Society
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• v.68 no.3
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• pp.131-134
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• 2024

A simple strategy for the formal synthesis of the sex pheromone of gypsy moth (+)-disparlure from L-(+)-tartaric acid is described herein. The key steps include the mono-esterification and regioselective ring-opening of an epoxide using a Grignard reagent. The strategy of conferring asymmetry using 2-butanone enables mono-esterification in high yield and reduces the number of steps. Subsequently, (+)-disparlure is synthesized via the regioselective ring opening of the epoxide.

• Food Science and Preservation
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• v.15 no.3
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• pp.483-490
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• 2008

Several tartaric acid-degrading bacteria were isolated from Korean grape wine pomace after enrichment culture at $30^{\circ}C$ for 10 days in liquid media containing tartaric acid Among them, strains KMBL 5777 and KMBL 5778 exhibited the highest level in the growth and tartaric acid degradability in a medium containing 0.2%(w/v) tartaric acid as a sole carbon source. They were identified as Acetobacter tropicalis based on their morphological and physiological characteristics as well as their 16S rDNA sequences. Blast search of the 16S rDNA sequences revealed that the isolated strains are closest to Acetobacter tropicalis. Homologies of the sequences of KMBL 5777 and KMBL 5778 were 96.0 and 98.9%, respectively with those of A. tropicalis LMG 1663. Both the two bacteria showed higher tartaric acid degradation at $25^{\circ}C$ that those at 20 and $30^{\circ}C$. They could degrade tartaric acid at a wide range of pH between 4.0 and 7.0 with the most rapid degradability at pH 7.0. However, when the bacteria were grown for 8 days, the same level of tartaric acid degradation was observed at pH 4.0, 5.0, 6.0 and 7.0, which was 90.0% of degradation of the acid.

• Bulletin of the Korean Chemical Society
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• v.31 no.6
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• pp.1551-1554
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• 2010

Two diastereomeric chiral stationary phases (CSPs) were applied to the liquid chromatographic resolution of various racemic ${\alpha}$-amino methyl esters, ${\alpha}$-amino N,N-diethylamides and ${\alpha}$-amino N-propylamides. The CSP incorporating (R)-3,3'-diphenyl-1,1'-binaphtyl and (R,R)-tartaric acid unit as chiral barriers did not show any chiral recognition. In contrast, the CSP incorporating (R)-3,3'-diphenyl-1,1'-binaphtyl and (S,S)-tartaric acid unit as chiral barriers was found to show excellent chiral recognition especially for the two enantiomers of ${\alpha}$-amino N-propylamides. Some of ${\alpha}$-amino methyl esters and ${\alpha}$-amino N,N-diethylamides were also resolved on the CSP incorporating (R)-3,3'-diphenyl-1,1'-binaphtyl and (S,S)-tartaric acid unit. From these results it was concluded that the two chiral units composing the diastereomeric CSPs can show "matched" or "mismatched" effect on the chiral recognition according to their absolute stereochemistry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.78-84
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• 1993

This study was conducted to investigate the effect of various polyethylene (PE) film packaging on the quality of strawberry during storage at low temperature. Gas composition in film was changed rapidly at early stage of storage and then kept at the level of 5~10% $CO_2$and 1~3% $O_2$. Weight loss and decay rate were low at 0.08mm PE film packed strawberries. Titratable acidity, pH and soluble solids were changed slightly during storage but its large difference according to film thickness was not observed. Decrease of flesh firm-ness and a value was restrained by PE film packaging. Free sugar of strawberry was composed of glucose and fructose in similar content and it was decreased a little during storage but the difference according to film thickness was not observed. The organic acids in strawberry were citric acid, malic acid, succinic acid, ascorbir acid, oxalic acid, tartaric acid and pyruvic acid and the major organic acid was citric acid. The contents of citric acid, malic acid, succinir acid and ascorbic acid were decreased and oxalic acid and tartaric arid were not changed during storage but pyruvic acid was increased in early stage and then decreased. These changes of organic acid were slight in packaged with 0.08mm PE film strawberry.

• Bulletin of the Korean Chemical Society
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• v.32 no.9
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• pp.3382-3388
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• 2011

Reaction of barbituric acid (BA), 1,3-dimethyl barbituric acid (DMBA) and 2-thiobarbituric acid (TBA) with cyanogen bromide and aldehydes in the presence of L-(+)-tartaric acid afforded a new route for the synthesis of stable heterocyclic 5-aryl-1H,1'H-spiro[furo[2,3-d]pyrimidine-6,5'-pyrimidine]2,2',4,4',6'(3H,3'H,5H)-pentaones which is a dimeric form of barbiturate (uracil and thiouracil derivative). In the reaction of 1,3-diethyl thiobarbituric acid (DETBA) the Knoevenagel condensation and then Michael adducts were obtained under the same condition. Structure elucidation is carried out by $^1H$ NMR, $^{13}C$ NMR, FT-IR and Mass analyses. Mechanism of the formation is discussed.