• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1347-1355
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• 2015

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.284-289
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• 2020

The cultivars of wine grapes 'Doonuri', 'Narsha', 'Cabernet Sauvignon', and 'Merlot' were cultivated in Modified-T (MT), Modified-T Cane pruning (MTC), and Geneva Double Curtain (GDC) trellises, and the changes in vine growth, fruit and wine characteristics were compared for two years (2018 and 2019). With respect to the vine growth characteristics, the wine grape cultivars cultivated in the GDC trellis were significantly inferior to those cultivated in the MT or MTC trellises. The grape yields of the cultivars cultivated in GDC trellise increased by 1.5 to 2 times cultivated in the GDC trellises compared to those cultivated in the other trellis, however, the fruit characteristics (total soluble solids, titratable acidity, and berry weight) did not differ among the differently cultivated groups. Moreover, the anthocyanin content and red color of the wine were significantly enriched in all red wine grape cultivars cultivated in the GDC trellises.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.733-737
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• 2003

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.

• Journal of Microbiology and Biotechnology
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• v.22 no.7
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• pp.960-966
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• 2012

The diversity and composition of yeast populations may greatly impact wine quality. This study investigated the yeast microbiota in two different types of wine fermentations: direct inoculation of a commercial starter versus pied de cuve method at an industrial scale. The pied de cuve fermentation entailed growth of the commercial inoculum used in the direct inoculation fermentation for further inoculation of additional fermentations. Yeast isolates were collected from different stages of wine fermentation and identified to the species level using Wallersterin Laboratory nutrient (WLN) agar followed by analysis of the 26S rDNA D1/D2 domain. Genetic characteristics of the Saccharomyces cerevisiae strains were assessed by a rapid PCR-based method, relying on the amplification of interdelta sequences. A total of 412 yeast colonies were obtained from all fermentations and eight different WL morphotypes were observed. Non-Saccharomyces yeast mainly appeared in the grape must and at the early stages of wine fermentation. S. cerevisiae was the dominant yeast species using both fermentation techniques. Seven distinguishing interdelta sequence patterns were found among S. cerevisiae strains, and the inoculated commercial starter, AWRI 796, dominated all stages in both direct inoculation and pied de cuve fermentations. This study revealed that S. cerevisiae was the dominant species and an inoculated starter could dominate fermentations with the pied de cuve method under controlled conditions.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.17-23
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• 2008

In order to prevent wine quality deterioration caused by strong sour taste from raw and other materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification fermentation and the alcohol fermentation process by inoculation of mixed strains were investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures for 12 days at $22^{\circ}C$ with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted in the maximum alcohol content at $15.8{\pm}0.2%$ and the minimum with the acidity of $0.44{\pm}0.02%$, the total organic acid of $648.96{\pm}7.14$ mg% and malic acid of $99.30{\pm}1.24$ mg%. Mixed cultures with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces sp. SMR-3.

• Biomolecules & Therapeutics
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• v.28 no.2
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• pp.163-171
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• 2020

Silibinin exhibits antidiabetic potential by preserving the mass and function of pancreatic β-cells through up-regulation of estrogen receptor-α (ERα) expression. However, the underlying protective mechanism of silibinin in pancreatic β-cells is still unclear. In the current study, we sought to determine whether ERα acts as the target of silibinin for the modulation of antioxidative response in pancreatic β-cells under high glucose and high fat conditions. Our in vivo study revealed that a 4-week oral administration of silibinin (100 mg/kg/day) decreased fasting blood glucose with a concurrent increase in levels of serum insulin in high-fat diet/streptozotocin-induced type 2 diabetic rats. Moreover, expression of ERα, NF-E2-related factor 2 (Nrf2), and heme oxygenase-1 (HO-1) in pancreatic β-cells in pancreatic islets was increased by silibinin treatment. Accordingly, silibinin (10 μM) elevated viability, insulin biosynthesis, and insulin secretion of high glucose/palmitate-treated INS-1 cells accompanied by increased expression of ERα, Nrf2, and HO-1 as well as decreased reactive oxygen species production in vitro. Treatment using an ERα antagonist (MPP) in INS-1 cells or silencing ERα expression in INS-1 and NIT-1 cells with siRNA abolished the protective effects of silibinin. Our study suggests that silibinin activates the Nrf2-antioxidative pathways in pancreatic β-cells through regulation of ERα expression.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.616-620
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• 2008

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.481-489
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• 2017

Kiwifruit wine was prepared with the domestic new cultivars 'Jecy Sweet' and 'Jecy Gold', and quality characteristics were investigated during fermentation with Saccharomyces bayanus Lalvin and Saccharomyces cerevisiae Fermivin and aging for 120 days at $15^{\circ}C$. Total acidities were 0.94% and 1.22% for 'Jecy Sweet' and 'Jecy Gold' at the beginning, respectively, and increased gradually during fermentation; highest acidities were 1.49% and 1.26%, respectively, on the 6th day of fermentation regardless of yeast strain. Alcohol content increased greatly from the 4th day of fermentation and was highest (10.2%) in 'Jecy Sweet' fermented by S. bayanus Lalvin, followed by 9.2% in 'Jecy Sweet' fermented by S. cerevisiae Fermivin and 9.4% in 'Jecy Gold' fermented by Lalvin and Fermivin on the 12th day of fermentation. Soluble solid content was $24.8^{\circ}Brix$ at the beginning and decreased gradually during fermentation. The lowest soluble solid content was $9.7^{\circ}Brix$ on the 6th day of fermentation regardless of kiwifruit cultivar and yeast strain. Total phenols in 'Jecy Sweet' (1,127 mg/L) were 1.32-fold higher than those in 'Jecy Gold' (848 mg/L) and decreased greatly until the 6th day of fermentation, after which they increased slightly until the 12th day of fermentation. During aging, total phenols increased until the 30th day and were maintained for 120 days. Quality characteristics of kiwifruit wines were similar between the two yeast strains but were different between kiwifruit cultivars. Contents of ethanol and total phenolics were higher in 'Jecy Sweet' wine than in 'Jecy Sweet' wine.