• The Journal of the Korea Contents Association
• /
• v.14 no.1
• /
• pp.478-487
• /
• 2014

The purpose of this research is to find out how the characteristics of healthy lifestyle and wine selection influence each other, and how healthy life and wine selection themselves influence the overall satisfaction of wine. The data collected for this study was taken from a sample of 285 persons during the period of August 29, 2013 to September 29, 2013. Extrapolating from the data, three different characteristics of a healthy lifestyle were identified: health confidence, health sensibility and a desire for good health. Three different characteristics of wine selection were also identified: wine label, wine experience and wine recommendation. The relations of influence between healthy lifestyle and wine selecting attributes were analysed through canonical correlation and regression analysis. This report concludes that healthy lifestyle and wine selection strongly influence each other and their combination has a significant influence on the satisfaction of wine. Among the different healthy lifestyle characteristics identified, the desire for good health was the primary factor that significantly influenced wine satisfaction. With regard to wine selection, the label of wine and experience of wine were the primary factors that significantly influenced wine satisfaction.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.225-233
• /
• 2013

This study did a sample survey of five wine sellers located in Seoul to analyze wine purchasers' selection attributes based on the taste of food. Total 180 copies of questionnaire were used. The frequency analysis, t-test, and ANOVA were performed using statistics package programs, and the results are as below. The verification result of the taste by the gender of wine purchaser was meaningful in factors such as the taste of overall harmony, taste of food, and taste of 4 flavors. The verification result of the taste by the educational background of wine purchaser was meaningful with the taste of overall harmony, taste of food, and taste by recipe. The verification result of the taste by the income of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe. The verification result of the taste by the eating and drinking frequencies of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe.

• Korean Journal of Organic Agriculture
• /
• v.32 no.1
• /
• pp.39-54
• /
• 2024

This study aimed to elucidate the relationship between the selection attributes and visit motivations of Ningxia wineries and tourist satisfaction and intention to revisit. Utilizing multiple linear regression and simple linear regression models, the study quantitatively analyzed tourists' selection attributes and visit motivations for Ningxia wineries. Factor analysis categorized 12 visit motivation variables into four factors: 'Sensation', 'Educational', 'Companion-Friendly', and 'Experiential'. Additionally, 17 selection attribute variables were classified into four factors: 'Service Quality', 'Environmental', 'Facility', and 'Economic'. Through analyzing the impact of visit motivations on satisfaction and revisit intentions, we have identified the pivotal factors as 'Wine Cultural Education', 'Enhanced Companion-Friendliness', and 'Wine Cultural Experience'. In the analysis of the relationship between selection attributes and revisit intentions, crucial elements involve 'Service Quality provided by the winery"'and 'Environmental of the winery'. Conversely, key influencing revisit intentions include 'Environmental of the winery' and 'Costs and Pricing associated with winery visits'. To ensure the sustainable development of the Ningxia winery industry and promote the enduring growth of rural economies, wineries should place greater emphasis on cultivating wine cultural experiences, artisanal activities, and other project endeavors.

• Food Engineering Progress
• /
• v.13 no.2
• /
• pp.130-137
• /
• 2009

This study evaluated the potential of utilizing the osmotic solution from dried mango processing as alternative raw material for mango wine making. Fermentation was carried out using two kinds of yeast strains Saccharomyces bayanus, Lalvin EC-1118 and Saccharomyces cerevisiae, Lalvin D-47 at 20$^{\circ}C$ for 28 days. Physicochemical analysis during fermentation was performed for each treatment and the resulting wine samples were analyzed for color, volatiles and sensory properties. Results of physicochemical analysis between the two fermenting samples as well as the wine samples show almost similar results regardless of the yeast strains. Wine color of sample wines after storage were not significantly different at p<0.05 and when compared with a commercial mango wine. From the volatile analysis, esters and alcohols constituted majority of the compounds. Production of several esters, alcohols, acids and terpenes were affected by yeast strain used in fermentation. Results of sensory analysis showed that wines fermented by S. bayanus EC-1118 strain was more acceptable although sensory scores between the treatments and the reference wine showed significant differences in all the attributes evaluated, except for bitterness. The utilization of osmotic solution from dried mango process could produce similar properties with existing commercial mango wines although there is still need for further work on the improvement of some sensory attributes of the mango wines.

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

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.15-26
• /
• 2012

As the living standards are improving, the interest in wine is getting higher and its consumption is increasing. Accordingly, this study is designed to find out how wine is selected depending on cooking methods when a customer selects wine by Western menu. For the purpose of this study, the customers who have used Western restaurants in hotels in Seoul area were selected for the survey from November 1 to November 30, 2011, and 177 copies of the questionnaire were used for analysis. As a result of analysis regarding the difference in satisfaction with wine selection by sex, women were analyzed to have a higher intention than men. In the satisfaction of customers by age, the older people responded to generally have a higher degree of satisfaction. In the satisfaction of customers by monthly income, the ones who earn more than 11 million won a month were identified to have a higher degree of satisfaction than those who earn 3 million won a month.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.17-22
• /
• 2009

This study analyzes consumers preferences and price sensitivity when buying domestic wine. Data were collected from the consumers (n=200) living in Daegu, Korea. Statistical analyses evaluated purchase, frequency, perceptual mapping, and price sensitivity measurement (PSMs) using SPSS software. Among three domestic wines, ice wine (Vin Coree) attracted most customer satisfaction. The second most popular wine was a white wine (Vin Coree) and the third was a red wine (Royal Campbell). The colors of the red and white wines were highly valued, and bottle design was reported to be the best feature of ice wine. Red wine needs to increase in price and to improve in quality because the price is lower than the point of marginal cheapness. White wine should be reduced in price because the price is higher than the optimal pricing point. The price of ice wine is equal to the point of marginal expensiveness; Thus, the price of ice wine should be reduced.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.529-543
• /
• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.174-181
• /
• 2010

The yeast strains used for fermentation are known to influence the qualities of wine. We investigated the effects of fermentation using different yeast strains on the properties of wine produced from 'Hayward' kiwifruit (Actinidia deliciosa). The physicochemical characteristics of wine produced using various yeast strains for fermentation were also analyzed. Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), and S. cerevisiae Red star Davis No. 796 (No.796) are commercial dry yeast strains selected for optimization of fermentation. Although the soluble solid contents of samples fermented by all three yeast strains decreased by a similar extent, the levels of alcohol production differed, particularly during the first week of fermentation. Use of the GVN strain resulted in the highest alcohol concentration (13.8%, v/v), whereas fermentation with No.796 and EC1118 strains yielded alcohol contents of 13.0% and 12.5% (both v/v), respectively. Upon sensory evaluation, GVN-fermented wine had a strong taste and bitterness, with high acid and alcohol contents. Wine fermented using No.796 had a chemical profile similar to that of GVN-fermented product, but the taste remained sweet, consistent with the lower alcohol content. EC1118-fermented wine was soft and sweet in taste, high in flavor, and had a low alcohol content. Total phenolic levels and antioxidant activities in wine fermented by EC1118 were significantly higher than in wines prepared using No.796 or GVN. When previously described characteristics were additionally considered, EC1118 was selected as an optimum strain for further study. In conclusion, fermentation of kiwifruit using different yeast strains yielded wines with distinct characteristics. The yeast strain EC1118 had the most desirable properties, and is considered suitable for kiwifruit fermentation. Valuable attributes of wine fermented by this yeast include overall sensory acceptance, an appropriate level of total phenolics, and good antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.478-486
• /
• 2013

The purpose of this study was to analyze consumer consumption and product concept demands of Korean rice-wine. An online survey, conducted from April 28, 2010 to May 6 2010, targeted 200 consumers in Seoul and the Gyeonggi-do area. More than half of the respondents (51.3%) drank rice-wine because of the taste. The common reasons for dissatisfaction with rice-wine were hangovers (35.7%) and taste (16.9%). From analyzing rice-wine preferences, the most preferred ingredient was rice (57.8%), while the most preferred aroma and taste was derived from the fruit (48.7% and 58.4%, respectively). The most common methods consumers observed for promoting rice-wine consumption were the "development and management of rice-wine brands" (59.7%), and "continuous promotion" (44.8%). The most important attributes of a rice-wine product included its taste (4.60), followed by its quality (4.41) using 5-point Likert scale. An importance-performance analysis (IPA) was performed for the 17 attributes of rice-wine and identified targets for product management strategies, including the "usage of domestic ingredients", "ease of purchase", clarity of "product information", and "external image". Therefore, developing solid concepts in marketing strategy are required and may be achieved by understanding the consumer preferences and demands of rice-wine.