• 국제지역연구
• /
• 제16권1호
• /
• pp.379-405
• /
• 2012

프랑스에 근원을 두고 있는 쉬라(Syrah)품종은 현대의 와인매니아와 전문가들에 의해 강렬하면서도 과일향이 풍부하며 밀도가 높아 좋은 평가와 호응을 얻고 있는 품종이다. 시라/쉬라즈는 세계적으로 대중화되고 있으며 재배지역도 수요가 증가함에 따라 커지고 있다. 시라의 장점은 다양한 스타일의 와인을 만들 수 있다는 점, 따뜻한 지역이나 서늘한 지역이나 잘 자란다는 장점을 지니고 있다. 적응성이 좋다는 특성과 절제되면서도 화려한 성격이 와인매니아들의 관심을 크게 받게 된 결과로 사료된다. 프랑스 론지역은 시라를 재배하는 대표적인 지역이다. 특히 이 지역이 주목받고 있는 것은 강하고 풀바디한 와인이 세계의 주요한 전문가 및 평가단으로부터 호평과 소비자들의 긍정적인 반응을 받고 있기 때문이다. 시라는 색상이 잉크같이 진하다. 알코올은 높은 편이다. 아로마가 뚜렷하고 새로운 오크에 잘 적응한다. 특히 완전히 익었을 때 훌륭한 와인이 된다. 병입 후 숙성되면 카시스, 팬에 구운 육류, 가죽, 커피, 태운 고무, 갈색설탕, 캐러멜, 건포도 부케가 생성된다. 수천년의 역사를 지니고 세계의 와인가운데서도 강렬하며 스파이시하며 타닌성분이 강하고 숙성하는데 오랜 시간이 걸리지만 향기가 오래 지속되며 맛이 강건한 특성을 지닌 시라의 스타일은 세계적인 호응을 얻고 있다고 하겠다.

• 한국임상수의학회지
• /
• 제30권1호
• /
• pp.57-60
• /
• 2013

개에서 포도중독에 의한 신부전 치료결과에 대한 임상적 분석을 위하여 205-2008년 기간 중 강원대학교 수의과대학 동물병원에 내원한 환자의 의료기록부를 분석하였다. 총 11두 (암컷 8두) 중 4두는 완전히 회복하였고, 3두는 폐사, 4두는 안락사로 처리되었다. 1두를 제외한 모든 환자는 포도를 섭취하였으나 정확한 섭취량은 알 수 없었다. 환자의 평균 연령은 5.3세 (범위 0.2-11.3세), 체중은 4.1 kg (범위 1.4-13 kg)였으며, 평균 입원기간은 7.1일 (범위 2-22일)로 나타났다. 모든 환자에서 구토와 식욕부진 증상을 보였으며, 일부 환자는 설사 (4두), 핍뇨 (5두), 무뇨 (4두) 소견을 보였다. 모든 환자에서 혈청 phosphorous, creatinine, BUN 농도가 증가된 소견을 보였으며, 고칼슘혈증 2두, 저칼슘혈증 2두, 나머지 7두는 정상소견이었다. 혈청 농도가 증가한 항목은 amylase 8두, ALP 7두, ALT 5두였으며, 혈액 가스 분석에서 8두는 대사성산증을 보였다. 경미하거나 중등도의 빈혈 소견이 5두에서 관찰되었으며, 회복한 환자와 비교할 때 폐사축의 경우 혈소판과 림프구 수가 상대적으로 낮았다.

• 동아시아식생활학회지
• /
• 제18권1호
• /
• pp.87-94
• /
• 2008

In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30$^{\circ}C$, smelled of alcohol and produced $CO_2$. Yeast were also found in the extract after separation. As the incubation time of the raisin extract and sourdough increased, pH decreased, while total titratable acidity increased. The brix of the raisin extract increased until the $2^{nd}$ day of fermentation, and viable yeast counts increased until the $5^{th}$ day however, these gradually decreased by the $7^{th}$ day. The fermenting power on dough expansion increased in the bread with increasing incubation time. The bread samples containing 7.5% and 10% raisin extract had significantly higher specific volumes than the other samples. Baking loss was minimal with the 2.5% extract substitution. In analyzing the crumb, water activity, redness, and yellowness were highest in the 10.0% raisin extract bread samples, and lightness was maximal in the 5.0% group. In terms of textural characteristics, hardness was lowest with the 2.5% extract substitution. Gumminess, springiness, and chewiness were not significantly different among the bread samples. Cohesiveness was highest at the 7.5% extract substitution level, and resilience was lowest at the 10% level. In conclusion, based on the results, a natural fermentation starter formulated with 2.5% naturally fermented raisin extract (1 part raisins and 1.5 parts water) and 70% sourdough (1 part rye flour and 1 part water) has high potential as a baker's yeast substitute for making naturally fermented bread.

• 동아시아식생활학회지
• /
• 제9권2호
• /
• pp.149-160
• /
• 1999

This paper is intended to find out what kinds of fruits are mentioned in the Bible and how they were used in those days. It has also analyzed in what terms they are expressed in the Korean Version of the Bible and studied agricultural regulations involved in the religion, and allegorical uses of the fruits. Olives were the primary fruit in the economy of the ancient times, followed by figs and vines. In addition, there are mentioned in the Bible almonds, apples, dates. mulberries and pomegranates. Olive trees have been grown for more than six thousand years. The Hebrew word. Zayit is mentioned in the Bible more than fifty times. Olive trees are not so beautiful in themselves but as they give us humans abundant reap and a lot of oil, they have been thought to be beautiful. Olive trees grow well on the seaside in the salty air and fog. Vines began to grown as early as in the Bronze Age(the period of 3000 to 2000 B.C.). In Northern Greece, grape seeds were found to belong to the year 4500 B.C. or so. The vine gardens produced raisins and wine as well as vines. Figs are the fruit which are first mentioned in the Bible(Genesis 3:7) and they were the precious product of the Palestine people, which is described in Deuteronomy 8:8. Figs are sweet and watery and can easily quench thirst on hot summer days. They were used for cookies and wine in the raw or dried state. An apple, which is tappuah in Hebrew, is mentioned as 'Sagwa' six times in the Revised Korean Version, and in the Korean Joint Version it is twice mentioned as 'Sagwa' and as 'Neungum' four times. In ASV and KJV, 'apple' appears eleven times. which is because' the apple of eye' is translated in the 'Nun-dong-ja(the pupil of the eye)'In the Korean Version. 'Sagwa(apple)'of Proverb 25:11, the Song of Songs 2:3, 2:5, 7:8, 8:5 and Joel 1 :12 have been thought to be doubtful. because apple trees cannot be grown in the areas mentioned in the Bible. Some maintain that the apples in the Bible refer to apricots(Prunus armeniaca, Citrus medica L.) or golden oranges (Citrus sinensis L. Obsbeck) which is confusing. In the Revised Korean Version, 'Salgu(apricots)' appears eight times while ASV and KJV translate almond into 'Salgu'. So since translating a genuine apricot into 'Salgu' can be confusing, a great care should be taken in the translation into Korean. Some hold that as some papyri arround the year 1200 B.C. describes pomegranate, apple, olive and fig trees growing on the Nile delta, tappuah rightly refers to 'Sagwa(apple)' In the Korean Joint Version, Sagwa and Neungum are used together to refer to the same fruit, which should be avoided. It is desirable to use the same word for the same thing. Sagwa' showing up six times In the HeL.Ised Korean Version should all be replaced by 'Neungum' Dates symbolized peace and abundance were used for food in the raw or dried state, and were made into honey. Pomegranates can be eaten in the raw state and be used for sherbets and wine. Juice made of promegranates can be mixed with wine and drunk.

• 한국식품과학회지
• /
• 제42권3호
• /
• pp.263-268
• /
• 2010

국내 커피 및 과실류 가공품 중 오크라톡신 함량 조사를 위해 전처리법과 분석법을 확립하여 커피와 과실류 가공품 총 388건을 모니터링한 결과 7건에서 오크라톡신이 검출되었다. 커피 177건 중 7건에서 검출되었고, 평균 함량은 $0.139\;{\mu}g/kg$으로 EU 기준 $5.0\;{\mu}g/kg$ 보다 낮아 안전한 수준으로 판단되었다. 과실류 가공품에서는 211건 모두 오크라톡신이 검출되지 않았다. 이상에서 살펴본 바와 같이 커피 및 과실류 가공품의 오크라톡신의 오염수준은 전체적으로 높지 않지만, 최근 기호 식품으로서 커피 및 과실류 가공품의 섭취가 점차 늘어나고 있고, 오크라톡신 오염량이 비교적 높은 커피를 선호하는 계층에 있어서는 오크라톡신에 지속적으로 노출될 가능성이 있으므로 주의해야 할 것으로 생각되며, 앞으로도 이들에 대한 체계적인 관리와 안전성 확보를 위한 지속적인 노력이 필요할 것으로 생각된다.