• Microbiology and Biotechnology Letters
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• v.6 no.1
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• pp.27-31
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• 1978

The malo-alcoholic fermentation characteristics of Schiozaccharomyces japonicus var. japonicus which was freshly isolated from strawberry were studied. A good assimilation of malic acid by the strain was observed under the following conditions：pH 4.2∼4.8, alcohol content less than 12％, sulfur dioxide concentration less, than 150 ppm, and less than 0.01％ of Mn$\^$2＋/ as MnSO$_4$. The strain could remove 0.3％ of malic acid completely in 6 days under stationary culture at 30$^{\circ}C$. Shaking the culture could promote growth of the strain but did not affect on the malo-alcoholic fermentation.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.430-435
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• 2008

The sensory characteristics of imported (two dry, two sweet, and one medium dry wines) and domestic (one sweet wine) red wine were evaluated by 250 panels. The preferences of aroma, color, sweetness, tartness, astringency, and overall acceptability were determined by 5-point just-about-right scale. Among six wines, B sample obtained the highest mean overall acceptability score of 3.67 and its chemical and sensory characteristics were as follow: cherry or strawberry aroma, 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/mL of total organic acids, and color of $L(12.04{\pm}0.01)$, $a(33.90{\pm}0.19)$, and $b(8.22{\pm}0.00)$. These results revealed that Korean consumers generally prefer sweet taste to dry one, flat taste to bitter one, and fruity aroma to others. Panels preferred a red wine containing high sugar content of $5{\sim}10%$. On the other hand, panels showed low preference to the wine containing tannin above 0.16%. However, these general trends were slightly varied depending on their ages and consuming frequencies.

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.189-201
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• 2016

A processing factor (PF) has been used to define the maximum residue limits of pesticide in a variety of processed fruit products. This study summarizes PF by the stage of fruit processing based on JMPR reports from 2010 to 2014. When we compared PF of 19 pesticides in apple products during the processing of washing, drying, canning, juice, sauce, puree and pomace, PF was higher than 1 only in pomace. In the comparison of 21 pesticides during the process of grape (washing, juice, wine and raisin), PF was higher than 1 in raisin. In the comparison of 19 pesticides during the process of orange (juice, oil and marmalade), PF was higher than 1 in oil. When 27 pesticides were compared during the process of tomato (juice, puree and paste), paste showed the highest PF value except pomace. During the process of plum (washing, drying and puree) with 12 pesticides, PF was higher than 1 in drying. The correlation coefficients between physical characteristics of pesticide (fat-solubility and volatility) and PF were statistically significant in the processes of apple juice, orange juice, tomato puree and paste and strawberry jam.