• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.175-181
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• 1994

Six Korean medicinal herbs, Codonopsis lanceolata Traut (sasam), Platycodon grandiflorium A. De Candolle (gilkyung), Paeonia lactiflora var. trichocarpa Bunge (peony), Angelica gigas Nakai (danggwi), Astragalus membranaceus Bunge (hwangki) and Cnidium officinale Makino (chunkung) were added in brewing Korean traditional rice wine. Fermentation characteristics such as contents of total acid, reducing sugar, total sugar, pH, temperature, and alcohol concentration were investigated every 24 hr during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period $(1{\sim}4\;days)$, slow in the middle $(5{\sim}7\;days)$, and almost unchangeable in the final $(8{\sim}10\;days)$. Total acid content was remarkably increased during the initial period but slowly afterwards. Reducing sugar content, total sugar content, and pH were remarkably decreased during the initial period but slowly afterwards. Alcohol concentrations of medicinal herb rice wines were $0.3{\sim}1.5%$ lower than the traditional wine throughout the fermentation periods. After the final period of 10 days of fermentation, alcohol concentration was observed as 12.6% in wine from sasam, 12.9% from gilkyung, 12.3% from peony, 12.4% from danggwi, 13.4% from hwangki, 12.6% in wine from chunkung, 13.6% in raditional wine respectively. Those differences were expected as the results of differences in various herbs. From the sensory evaluation, the highest score of overall quality was observed in the wine from hwangki, the next from chunkung, sasam, the traditewional wine, gilkyung, danggwi and the last from peony.

• Journal of Korea Entertainment Industry Association
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• v.13 no.3
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• pp.27-41
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• 2019

The study tested the old wines of Château Latour 1953 and tried to analyze the differences from the old wines. Even if not the great vintage, the quality change of old wine gives a new flavor, so it requires analysis results from empirical concepts, decanting, and testing. Based on the analysis results, the government wanted to re-evaluate the old wine and give consumers joy and implications for the wine. The wine to be studied is Château Latour 1953 and is an old wine from the French province of Pauillac. Wine blending is known to be 75% of cabernet sauvignon, 20% of melot, 4% of cabernet franc and 1% of petit verdot. The alcohol level is 13% and the test date is July 2-7, 2018(decanting period 5.4 days/15:00 p.m. on July 7). The testing site was a wine cafe in Daegu City, and the tester consisted of one FICB Korean grand commander and one KOV Finland commander and selected Japchae of Korean food as a mariage. The ullage of Chateau Latour 1953 was 3.0cm and was set up for one month for testing. Decanting time was applied to the calculation formula 2018(current year)-1953(vintage year)/12=5.4 days, which was investigated in this study. Aroma smelled of cork, old grapes, tobacco, leaves and leather, the bouquet was identified in five stages, and the testing was analyzed in seven stages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.366-370
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• 2007

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was $24^{\circ}Brix$ and an optimum temperature was $24^{\circ}C$. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and pH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.72-85
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• 2015

This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

• The Korean Journal of Mycology
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• v.6 no.1
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• pp.29-41
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• 1978

This study aims to brew apple wine containing lower concentration of alcohol by fermentation and to retain $CO_2$ gas in apple wine, and investigation for the possibility of storage at room temperature was performed. A Saccharomyces sp. was proved to be acceptable for production of base wine as its higher fermentation rate at $20{\sim}25^{\circ}C$. However, B-2 was most reasonable for post-fermentation of apple wine as this strain strongly ferments sugars at low temperature $(4^{\circ}C)$. The yield of apple juice increased by maceration of apple pulps. The yield was about 5 % more than that of the unmacerated juice, whereas acid content was decreased by 10% compared with control. When stored apple wine containing 9% alcobol was introduced $1{\sim}3%$ sucrose at $7{\sim}8^{\circ}C$ for 100 days or more, the $CO_2$ pressure of apple wine in bottle shows $3kg/cm^2$ by bottle-pressure meter. It showed good storage of the wine at room temperature. $CO_2$ gas pressure in apple wine containing 6% alcohol, $5{\sim}10%$ hop extract, and 2% sugar was $2kg/cm^2$, he result also showed possibility of storage. Whereas 6% concentration of alcoholic apple wine without hop extract caused unusual fermentation during storage at the same condition. The desirable conditions for high quality apple wine should have $CO_2$ pressure of $2kg/cm^2$ or more and should be added $1{\sim}2% sugar to base wine. From these results, it can be concluded that the brewing of lower alcoholic apple wine is possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.441-449
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• 2013

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

• Food Science and Preservation
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• v.7 no.1
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• pp.84-88
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• 2000

The study was conducted to investigate the fermentation characteristics of Daegubo, Harutoh and Yumyung peach cultivars produced mainly in Kyungbuk. soluble solidss, pH, titratable acidtidy, sap rate, alcohol degree, color and sensory quality were analyzed. Sap rates of the three fresh peaches were in the range from 92 to 94%. SS in the juice were 9.6% for Daegubo peach, 9.0% for yumyung and 7.4% for Hakutoh. titrable acidity of DAegubo , harutoh and Yumyung peaches were 0.54, 0.41 and 0.37 % , respectively. In alcohol fermentation , Daegubo and Yumyung peach cultivars showed high sugar decrease and alcohol formation , good color and sensory quality, while Hakutoh showed low sugar decrease and alcohol fermentation.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.299-310
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• 2021

Glycerol is a non-volatile compound with no aromatic properties that contributes significantly to the quality of wine by providing sweetness and richness of taste. In addition, it is also the third most significant byproduct of alcoholic fermentation in terms of quantity after ethanol and carbon dioxide. In this study, Fourier transform infrared (FT-IR) spectroscopy was employed as a fast non-destructive method in conjugation with multivariate regression analysis to build a model for the quantitative analysis of glycerol concentration in wine samples. The samples were prepared by using three varieties of red wine samples (i.e., Shiraz, Merlot, and Barbaresco) that were adulterated with glycerol in concentration ranges from 0.1 to 15% (v·v^-1), and subjected to analysis together with pure wine samples. A net analyte signal (NAS)-based methodology, called hybrid linear analysis in the literature (HLA/GO), was applied for predicting glycerol concentrations in the collected FT-IR spectral data. Calibration and validation sets were designed to evaluate the performance of the multivariate method. The obtained results exhibited a high coefficient of determination (R²) of 0.987 and a low root mean square error (RMSE) of 0.563% for the calibration set, and a R² of 0.984 and a RMSE of 0.626% for the validation set. Further, the model was validated in terms of sensitivity, selectivity, and limits of detection and quantification, and the results confirmed that this model can be used in most applications, as well as for quality assurance.