• Applied Biological Chemistry
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• v.39 no.5
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• pp.368-373
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• 1996

Korean general medicinal herbs-sasam, gilkyung, jakyak, danggwi, hwangki, and chunkung-were added In the normal brewing procedure as a raw material or in the distilling procedure as a packing material. The distillates from the former procedure and those from the latter procedure were compared in quality and distillation properties. As distillation proceeded, pH of the medicinal herb wine distillate and the control(not added herbs) distillates were decreased, whereas that of the herb packing distillate was increased slowely of $0.05{\sim}0.97$ during $1{\sim}4$ fractions and decreased remarkably of $0.92{\sim}0.98$ afterward. Average pH was the highest of 5.70 in jakyak and lowest of 4.37 In gilkyung. Absorbances of the herb Packing distillate were decreased rapidly of $0.60{\sim}1.59$ in the $1{\sim}4$ fractions but slowely of $0.19{\sim}0.54$ in the next fractions. During distillation both fractional alcohol concentration of the distillates and distillation rate were decreased. Their values were decreased more slowly than the control. Distillation rates of medicinal herb wine distillate were varied by medicinal herb varieties and alcohol concentration of fermented wine. Danggwi and control showed the highest average distillation rate as $0.12\;m{\ell}/sec$ and gilkyung the lowest value as $0.073\;m{\ell}/sec$. Maximum concentration of index component, paeoniflorin of jakyak was observed as 293 mg% in the 5th fraction of herb packing distillate and decrusin of danggwi as 3514 mg% In the 1st fraction of herb packing distillate. The extraction rate was 41.3% for paeoniflorin and 20.5% for decrusin. From sensory evaluation, the highest overall Qualify was observed in the medicinal herb wine distillate of hwangki added wine, the next in those of danggwi and jakyak added wine.

• Korean Journal of Microbiology
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• v.43 no.3
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• pp.217-221
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• 2007

The domestic cultured Campbell's Early and Geubong grapes were fermented far the production of red wines with the isolated wild yeast Saccharomyces cerevisiae IJ850. For the isolation of wild yeast, Geubong and Campbell's Early grapejuices were naturally fermented at room temperature for 6 days without adding stater culture. The strain isolated from Geubong which has 1.8 times higher fermentative ability than the strains isolated Campbell Early was selected. The selected strain was identified by using 26S rDNA sequencing. The strain showed 99.7% of similarity with Saccharomyces cerevisiae and thus identified as Saccharomyces cerevisiae IJ850. It was investigated the fermentative ability as the start culture. For the production of grapewine, the final sugar concentrations of grapejuices were adjusted to the $25^{\circ}Brix$ with anhydrous glucose. The grapejuices were fermented at room temperature for 10 days in the air-locked bottles filled with $CO_2$ gas. The final yield and alcohol concentration of Campbell's Early and Geubong grapewines fermented with the isolated wild yeast were 80.8%, 11.0% and 87.8%, 13.0%, respectively. Between the isolated wild yeast S. cerevisiae IJ850 and the commercial yeast S. cerevisiae EC1118, total acidities of grapewines produced with wild yeast were lower than those produced with the commercial yeast. The pH values and the values of color analysis of grapewines produced with both strains were similar. The total phenol contents of campbell's Early and Geubong wines produced with the isolated yeast and the commercial yeast were obtained in the range of 75 to 125mg/L. In conclusion, S. cerevesiae IJ850 isolated from the domestic cultured Geubong grape is able to use to produce grapewines as stater culture.

• Food Science and Preservation
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• v.30 no.6
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• pp.1029-1042
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• 2023

This study aimed to apply the technology of increasing the volatile aromatic compounds in wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in metabolites such as volatile aromatic compounds before the distillation process, followed by concentrating these compounds through distillation to enhance the odor property of distilled soju. Additionally, the study aimed to examine the impact of mixed fermentation with S. cerevisiae and non-Saccharomyces yeasts on distilled soju's free amino acid content. As a result, when Hanseniaspora uvarum yeast was used, there was an increase in the content of low molecular weight volatile aroma compounds, particularly esters. Distilled soju co-fermented with S. cerevisiae and H. uvarum SJ69 exhibited similar amino acid content to distilled soju single-fermented with S. cerevisiae. However, distilled soju co-fermented with S. cerevisiae and H. uvarum S6, a decrease in amino acid content. Sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology utilizing H. uvarum could contribute to improving the quality of distilled soju in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.223-228
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• 2011

Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea. Also, there has been an increase in the varieties of Makgeolli for the younger generation. In this study, we examined the physicochemical and microbial properties of Makgeolli supplemented with cucumber during fermentation. Four hundred grams of cucumbers (20% of the total amount of rice) were grinded and added to the rice solution (2 kg rice and 3.12 L distilled water) along with the Nuruk (40 g) and yeast (14 g). After mixing the solution, it was fermented for six days in a water bath ($28^{\circ}C$). During the fermentation, the pH value of the cucumber Makgeolli fell from 5.88 to 3.94 on day-1, and steadily increased to a pH value of 4.48 by day-6. The total acidity of the cucumber Makgeolli sharply increased from 0.02 to 0.20% on day-1, and then slowly increased thereafter to 0.28% by day-6. After the 6-day fermentation, the L values of the control and the cucumber Makgeolli were similar. The total viable cell, lactic acid bacteria and yeast count of the control and the cucumber Makgeolli increased considerably after the 6-day fermentation process. Free sugar analysis showed that glucose contents decreased with increasing fermentation periods. The succinic acid content was the highest among all the organic acids. Thirty-nine volatile compounds were observed on the final day of fermentation in the cucumber Makgeolli.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.139-144
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• 1980

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

• Food Science and Preservation
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• v.15 no.2
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• pp.306-310
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• 2008

This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.119-129
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• 2015

In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.736-742
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• 2012

In this study, the brewing and quality characteristics of a variety of honey and yeast strains in Korea were investigated. After fermenting acacia honey, chestnut honey, citrus honey, and mixed flower honey using commercial yeast, the quality changes during fermentation were investigated. Chestnut honey wine (mead) and mixed flower mead showed the highest ethanol contents of 11.9 and 11.3%, respectively after fermenting for 8 days at $25^{\circ}C$. Acacia mead and citron (Chinese lemon) mead showed 5.0 and 8.2% ethanol contents, respectively. Mixed mead, which fermented with acacia honey and mixed flower honey, in order to advance sensory properties, showed the best sensory properties, generating 10.9% ethanol, while another product with citron honey and mixed flower honey generated 11.1% of ethanol but with a lower sensory value. When adding corium peels to the mixed mead of acacia honey and mixed flower honey, the ethanol content was not increased by addition of corium peels into mixed mead, but its total acceptability was increased by addition of 2% corium peels. To check the mead clarification, it was treated with 0.6% of bentonite and filtered; then, its turbidity was observed over a storage period. The safe result for precipitation was shown at the condition of storing at $10^{\circ}C$ for 15 days with 0.24 NTU (Nepthelometric Turbidity Unit).

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.679-683
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• 2003

Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32$^{\circ}$Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8$^{\circ}C$ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18$^{\circ}$Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96$^{\circ}C$ of fermentation temperature. Residual sugar content revealed minimum value (3.97$^{\circ}$Brix) under the condition of 15.00$^{\circ}$Brix, 52.00 hr and 26.0$0^{\circ}C$. The optimum conditions for each alcohol fermentation were 14$^{\circ}$Brix, 50 hr and 28$^{\circ}C$.