• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.196-201
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• 1993

In order to investigate some chemical components, higher alcohols, ethyl acetate and volatile compounds of Vitis vinifera red wines were analyzed by HPLC, GC and GC-MS. During the process of ripening for the content of wine and acids were much changed, particurally the content of tartaric acid was decreased largely. Content of total phenolics and phenol flavonoid in wines which manufactured with Malbec varieties as 470mg/L and 245mg/L respectively, was higher than those in Cabernet sauvignon (310mg/L, 135mg/L) and Cabernet franc (425mg/L, 125mg/L) wines, and nonflavonoid was higher in Cabernet franc wine(300mg/L) than in others. Content of acetaldehyde was higher in Malbec wine (33mg/L) than in Cabernet sauvignon (26mg/L) and Cabernet franc (28mg/L) wines. Amount of methyl alcohol, propanol and isoamyl alcohol were higher in Cabernet sauvignon wine than in others, and isobutanol was more in Malbec wine(64mg/L), ethyl acetate was more in Cabernet franc wine as 35mg/L than in Malbec(28mg/L) and in Cabernet sauvignon (23mg/L) wines. Volatile compounds were isolated about 87~91 varieties from concentrates of three red wines by GC, and thirty-five compounds including terpine-4-ol were identified by GC-MS.

• Korean Journal of Plant Resources
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• v.17 no.3
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• pp.297-303
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• 2004

This study was carried out to investigate into the dyeability of ramie fabrics using the extract of native plant, red-dye madder (Rubia akane Nakai) in different conditions. Surface color of ramie fabrics dyed with extracts from red-dye madder plants showed an order of descent YR. However, it was changed by the different mordants. Surface color of ramie fabrics treated with FeSO$_4$, SnCl$_4$, and tartaric acid was an order of descent Y, and that treated with the ashes of common camellia, and bean straw was an order of descent R. At higher temperatures, surface color and coloring matter concentration of ramie fabrics were as follows that values of a increased, however, values of b decreased and values of L lowered. Coloring matter concentration increased in the order of 7$0^{\circ}C$, 9$0^{\circ}C$, and 6$0^{\circ}C$, and so on. Dyeing colors on the ramie fabrics showed an order of descent Y by pH 4 and 9 in dyestuffs solutions. Coloring matter concentration in terms of K/S values, more or less, was increased at strong acids. Surface color by the concentration of dyestuffs solutions showed an order of descent YR irrelevant to the concentration of dyestuffs solutions. Coloring matter concentration was increased at higher concentrations of dyestuffs solutions. Ten minutes was sufficient for the dyeing of ramie fabrics in terms of surface color and coloring matter concentration.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.211-217
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• 1997

The physical and chemical stability of anthocyanins from a Korean pigmented rice variety was investigated at various conditions of pH, temperature, metal ion, sugar, organic acid and light. The anthocyanin pigments were relatively stable with half-lives of 36 days (pH 2.0) and 17 days (pH 3.0), while they were decomposed in a day at neutral and basic pH of 7.0 and 9.0 at $25^{\circ}C$. The anthocyanins also showed high thermal stability at pH 3.0; the half-lives were 7.4 hr, 23.6 hr and 96.3 hr at $95^{\circ}C,\;75^{\circ}C\;and\;50^{\circ}$, respectively. Addition of di- and tri-valent metal ions at pH 3.0 resulted in the increase of color intensity and stability throughout 21 days of storage periods at $25^{\circ}C$. Most sugars added accelerated the degradation of anthocyanin pigments, so that fructose showed the greatest degradation effect on the pigments. Addition of citric acid at pH 3.0 increased stability of anthocyanins, while tartaric acid decreased stability. The anthocyanins were very sensitive on light irradiation with a degradation half-life of 14 hr under 20,000 lux-light dosage at pH 3.0.

• The Korean Journal of Pesticide Science
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• v.9 no.4
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• pp.401-410
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• 2005

A series of studies involving formulation processes, bubbling activity test, diffusibility test and biological efficacy test was undertaken to develop Jumbo herbicide formulations in paddy rice field. Gas evolution speed from the tablets prepared by different organic acids was in the order of oxalic acid, malonic acid, citric acid, and tartaric acid. The total volume of evolved gas from the tablet and diffusibility of the active ingredient in the submerged water were increased with increase of water temperature; the volume from 1 g of tablet at 10, 15, 25 and $30^{\circ}C$ for 5 minutes after immersion into water was 20, 25, 28, 45, 57 mL, respectively. The concentration of halosulfuron-methyl and pyriminobac-methyl in submerged water at 5, 15, 20 and $30^{\circ}C$ at the 2.4 m distance from the applied spot of the tablet was 20, 48, 85, and 97% of the concentration of treated spot, respectively. The evolved gas volume from the tablets was not affected by pH of submerged water. The concentration of halosulfuron-methyl in different sizes of submerged water within 24 hours after treatment of the tablet was maintained 0.16 ppm, which is ideal concentration at standard dosage regardless of the submerged water area. The concentration of pyriminobac-methyl was also uniformly dispersed in the water within 24 hours after applying it into the submerged water. The wind velocity of 5 m $sec^{-1}$ on concentration distribution of halosulfuron-methyl and pyriminobac-methyl in the submerged water 24 hours after treatment was not influenced; an equal concentration in the up the wind and down the wind from the applied spot was maintained. Spot treatments of one tablet formulations(5 g) including 4 times higher dosage at 4 different spots resulted in even concentration distribution of active ingredient in the water 24 hours after applying it into the submerged water.

• Journal of Microbiology and Biotechnology
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• v.9 no.1
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• pp.22-31
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• 1999

Saccharomyces fermentati and Leuconostoc mesenteroides were isolated from a traditional kimchi, and then the Leu. mesenteroides was mutated to the acid-tolerant mutant Leu. mesenteroides M-l00. In the result of growth properties in MRS broth with various pHs adjusted with HCl and acid solution (latic acid:acetic acid=1:2), an acid-tolerant mutant Leu. mesenteroides M-100 showed more increased ability for growth than its wild strain at various temperatures. The strains were used as starters for the fermentation of kimchi. The experiments were performed with classified experimental groups (Group I, control kimchi; Group II, addition of YK-19 only; Group III, addition of M-100 only; Group IV, addition of mixture of M-100 and YK-19), and their pH, total acidity, reducing sugars content, organic acid productivity, organoleptic tests, and microfloral changes were compared. As a result, in pH and acidity, the optimal ripening period of Group IV was about 13.5 days (i.e. from the 8.5 to 22 days of fermentation). This result indicates that the optimal ripening period of Group IV was about 1.5 times longer than that of Group I. Furthermore, Group IV was edible to 28 days of fermentation. In addition, high contents of succinc acid was observed in Group IV. Group IV was also highly ranked on the organoleptic test. During the fermentation of kimchi, the number of Leuconostoc sp. in group I reduced after 7 days; however, the number of Leuconostoc sp. in Group II, III, and IV decresed after 14 days of fermentation. An especially high number of Leu. sp. was observed in Group IV, and this gave better flavor of kimchi than any other during the whole fermentation period. Citric acid, tartaric acid, succinic acid, fumaric acid, and lactic acid were detected in the kimchi, and a significant increase in the concentration of lactic acid during fermentation was observed in the all experimental groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.806-811
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• 2003

Effects of pH, temperature, light, sugars, organic acids, metal ions, ascorbic acid, thiamine nicotinic acid and pyridoxine on the stability of the color of the cranberry solution were investigated. The pH had marked influences on the color of the cranberry solution: i.e., the color of the cranberry solution was more intense at low pH. It showed characteristic bathochromic shift as the pH of the solution increased. The half-lives of olor value were 34 days at 37$^{\circ}C$, 91 mins at 9$0^{\circ}C$ and 29 mins at 12$0^{\circ}C$. Light gave an adverse effect to the stability of the color. The color degradation can be minimized by shielding the light from the cranberry solution. Among the sugars tested, fructose was the most deleterious followed by sucrose, galactose, maltose and glucose. Fumaric acid was found to be the most effective in stabilizing the color followed by citric acid, malic acid, acetic acid, while tartaric acid was found to be deleterious. Among the metal ions tested N $a^{+}$ and $Mg^{2+}$ were found to be effective in stabilizing the color, while M $n^{2+}$ was found to be the most deleterious followed by F $e^{2+}$, $K^{+}$ and $Ca^{2+}$. Ascorbic acid was found to be deleterious considerably followed by thiamine, while nicotinic acid and pyridoxine were found to be effective in stabilizing the color feebly.or feebly.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.375-384
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• 2011

The effects of mixed beans on quality characteristics of traditional soybean paste (Doenjang) were investigated. The proximate composition of the soybean paste (Doenjang) met traditional food standard requirements. The range in salinity was 12.30~13.20%, and the salinity decreased with an increase in the amount of mixed beans. A significant difference in pH values occurred in all samples(p<0.05). The Hunter's 'L ($45.06{\pm}0.41$)' and 'b ($13.89{\pm}0.73$)' values of the TDM2 samples were higher than those of other samples. The highest amounts of malic acid of the organic acids are shown. The order of the amino acid content was aspartic acid > leucine > lysine, and that of free amino acid contents were proline > glutamic acid > arginine. The order of mineral content in the soybean pastes was Na > K > Ca > Mg, but levels of Co, Cu, and Zn were not detected. The traditional soybean paste (Doenjang) had an effective DPPH radical scavenging activity and higher phenolic content compared to those of the control sample. Overall acceptability score of the TDM2 (soybean 1 : mixed beans 1) was higher than that of the others. More research is needed to enhance the quality and functionality of traditional soybean paste.

• Food Science and Preservation
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• v.15 no.1
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• pp.125-132
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• 2008

This study investigated the cremical components of 1he s1aks anI leaves of Sasa borealis Makino, and the antioxidative activities, nitrite scavenging levels, and antimicrobial activities of extracts of the stalks and leaves. The moisture contents of stalks and leaves were 59.87%(w/w) and 28.79%(w/w), the crude protein levels 2.09%(w/w) and 6.33%(w/w), the crude fat concentrations 1.21%(w/w) and 3.43%(w/w), and the ash levels 0.99%(w/w) and 3.76%(w/w), respectively. The major mineral components were K, Na, Mg and Mn; and the K contents of stalks and leaves were the highest amongst the minerals tested, at 350.27 mg% and 639.60 mg%, respectively. The principal organic acids of stalks and leaves were acetic acid, citric acid and succinic acid, and the organic acid content of leaves was higher than that of stalks. The antioxidative activity of stalk extracts was higher than that of leaves, and the antioxidative activities of ethanol extracts were higher than those of hot water extracts. The 0.5%(v/v) ethanol stalk extracts showed stronger antioxidative effects than did the 0.02%(w/v) butylated hydroxyanisole. All extracts showed nitrite scavenging activities, and hot water extracts from stalk showed the highest activities. Hot water extracts showed antimicrobial activities against all bacterial strains tested, and ethanol extracts from leaf showed strong antimicrobial activities against most bacteria, except Listeria monocytogenes and Salmonella typhymurium. The antimicrobial activities of most stalk and leaf extracts were higher than those obtained using 1.0%(w/v) sorbic acid.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.304-308
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• 2007

This research was conducted to investigate the changes in quality characteristics of meju made with 24-hour germinated soybeans according to fermentation time. The study confirmed that the amino nitrogen content immediately after soaking was 15.5 mg%, and the content rapidly increased in the beginning of the germination process and continued to increase to 312.9 mg% by 48 hours of fermentation. The number of fungi in the whole soybean meju made with 24-hour germinated soybeans was higher than the numbers of bacteria and yeast since the Aspergillus oryzae was inoculated artificially. The content of organic acids, in which the amount of citric acid was highest followed by tartaric acid and malic acid, increased with the fermentation process. The level of free amino acids in the whole soybean meju made from the 24-hour germinated soybeans increased rapidly with fermentation. The free amino acid content after 48 hours of fermentation (2,513.5 mg%) was 5.7 times higher than the content of the soaked germinated soybeans. The content of glutamic acid was highest followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to the total free amino acids at 48 hours fermentation was 21.2% for the whole soybean meju. It was confirmed that the total isoflavone content, in which the content of genistein was highest followed by daidzein and glycitein, increased at the beginning of the fermentation process, but did not change thereafter.