• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.101-106
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• 1992

Vie investigated the clarification effects of foxtail millet wine, a traditional wine in Cheju island, by centrifugation, protease treatment and ultrafiltration(UF). It was difficult to remove completely cloudy substances in foxtail millet wine only by centrifugation. With protease concentration of $5{\times}10^{-4}%(w/v)\;at\;35^{\circ}C$, for 2 hrs, foxtail millet wine was clarified effectively. Papain and bromelain appeared similar effects to the clarification of wine, but ficin was inferior to those. Ultrafiltration with pore size $100K\;and\;0.22{\mu}m$ membranes had appeared better clarification effects than the best result of enzyme treatment, and then was considered as a simple and economic method.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1030-1036
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• 2008

In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were $9.2{\sim}11.2%$, $0.93{\sim}1.20\;mg$/100 mL, $3.02{\sim}3.48$ and $0.80{\sim}0.88\;mg$/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged $3.59{\sim}3.69$, $20.63{\sim}38.06$, and $1.20{\sim}1.56$, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were $599.6{\sim}652.2\;mg$/100 mL and $50.59{\sim}56.75%$, respectively.

• Food Science and Preservation
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• v.21 no.3
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• pp.373-380
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• 2014

This study was conducted to investigate the nutritional components and antioxidant activities of Nelumbo nucifera Gaertner flower (lotus flower, LF) and its wine (lotus flower wine, LF wine). The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of the LF were 85.90, 1.91, 0.30, 1.04, and 10.85%, respectively, and of the LF wine, 92.87, 1.70, 0.30, 0.15, and 5.17%, respectively. The total amino acids in the LF and the LF wine were 2,168 and 6,341 mg/kg, respectively. Palmitic acid (38.63%) was a major fatty acid in the crude fat of the LF, and oleic acid (76.24%) was a major fatty acid in the crude fat of the LF wine. The levels of potassium in the LF ($390.91{\pm}9.60mg/100g$) and the LF wine ($27.40{\pm}1.86mg/100g$) were higher than those of the other minerals. The total phenol and flavonoid contents of both the lotus flower water extract (LFW) and the lotus flower ethanol extract (LFE) were higher than those of the LF wine. In addition, the highest antioxidant activities and ORAC values were obtained from the LFW and the LFE. In conclusion, we found that the LF and the LF wine have potential as natural antioxidants due to their higher bioactive compound contents such as their total phenol and flavonoid contents.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.189-198
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• 1993

This study was carried out to investigate the effect of medium-cooked rice on brewing of yakju which was a traditional rice wine in Korea. The influences of cooking temperature of rice on hydrolysis of rice starch and rice protein were tested, and experimental brewings were done according to the traditional brewing method of Bangmunju in which some medium-cooked rice was used. The results obtained were as follows The hydrolysis of starch and protein in medium-cooked rice at 60~$65^{\circ}C$ was easier than that of full-cooked rice at 80~10$0^{\circ}C$. The amounts of saccharides, total amino acids and extracts In Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were twice as much as those brewed with full-cooked rice only. The results of sensory test of Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were better in taste, color and flavor than those brewed with full-cooked rice only. It was thought that our ancestor's traditional brewing method of Yakju in which medium cooked rice and full-cooked rice were used combinedly was excellent Judging from zymological point of views.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1693-1700
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• 2012

In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The antioxidant activity of black rice wine was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine. The pH remarkably decreased until 3 days of fermentation, and the gradually decreased. The reducing sugar and free sugar content reached a maximum at 1 day of fermentation due to enzyme activity. The amount of organic acids, especially lactic acid, increased during the fermentation period. Lactic acid bacteria and yeast count increased with time and amount of black rice. The L color value increased during fermentation regardless of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice wine made with less than 20% of black rice.

• Journal of Microbiology and Biotechnology
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• v.14 no.4
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• pp.715-721
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• 2004

Many food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean rice wine made by low temperature fermentation, was evaporated at $35^{\circ}C$. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than $\alpha$-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No.5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val- Val-His(Asn), Leu-Val-Pro, and Leu(Val)-Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His.

• Journal of Microbiology and Biotechnology
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• v.18 no.8
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• pp.1423-1426
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• 2008

Nuruk, which is a natural inoculator and source of amylolytic enzymes, is used in Korean traditional rice wine. A methanol extract of nuruk (NE) attenuated lipopolysaccharide (LPS)-induced nitrite and interleukin (IL)-6 in RAW 264.7 cells. Both the n-hexane and water fractions from NE (MEH and MW, respectively) inhibited the production of nitrite and IL-6 in RAW 264.7 cells. MEH and MW also inhibited the LPS-induced inducible nitric oxide synthase expression. Further, and MEH protected against the LPS-induced activation of p38 mitogen-activated protein kinase. Together, these results indicate that nuruk may contribute to the anti-inflammatory and cancer-preventive effects of Korean traditional rice wine.

• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.119.1-119.1
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• 2007

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• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.