• 한국식품영양학회지
• /
• 제32권5호
• /
• pp.485-493
• /
• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• 한국식품영양학회지
• /
• 제35권5호
• /
• pp.343-352
• /
• 2022

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO₂ contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO₂ contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

• 한국축산식품학회지
• /
• 제42권4호
• /
• pp.580-592
• /
• 2022

The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at -18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y₁+0.29589Y₂ (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

• 예술인문사회 융합 멀티미디어 논문지
• /
• 제5권4호
• /
• pp.753-760
• /
• 2015

국내 와인 시장은 매년 대중적 오프-트레이드(Off-Trade) 시장을 중심으로 꾸준히 성장하고 있는데, 이는 와인이 더 이상 일부 애호가 중심의 소비 경향만은 아님을 보여준다. 일반적으로 와인 제품을 구매하는 일은 구매 시 다양한 실패 포인트로 인해 어려움을 겪는 것으로 알려져 있다. 많은 와인 구매자는 와인 구매 전 단계, 구매 도중, 구매 후 과정에서 각기 다른 어려움을 느낀다. 와인구매 그룹은 보통 와인전문가, 와인애호가, 초보자, 문외한 집단으로 구분할 수 있다. 각 집단의 특성마다 지각하는 위험을 분석하고 필요한 와인 구매 시 실패를 줄일 수 있는 방안을 찾기 위해 구매 집단을 리크루팅하였으며, 구매자 페르소나(Persona)를 모델링하고 구매 실패 요인을 극복할 수 있는 시나리오를 도출하는 가이드 개발을 도모하였다.

• 한국식품영양학회지
• /
• 제36권6호
• /
• pp.425-435
• /
• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

• 동아시아식생활학회지
• /
• 제15권1호
• /
• pp.112-118
• /
• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• 한국미생물·생명공학회지
• /
• 제30권4호
• /
• pp.410-414
• /
• 2002

아카시아꽃을 이용한 고부가가치의 생리기능성 전통주를 개발하기 위하여 먼저 아카시아 전통주의 알콜발효 조건을 검토하였다. 10%의 아카시아꽃을 함유한 덧밥에 누룩을 15% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 20일간 발효시켰을 때 에탄올이 가장 많이 생성되었다. 또한, 기호도와 색상은 아카시아꽃 15% 첨가하여 제조한 전통주가 가장 좋았고 ACE 저해활성과 tyrosinase 저해활성은 각각 80.3%와 94.2% 이었고 전자공여능(23.4%)과 아질산염 제거활성(21.5%)도 대조구보다 높았다.

• 한국콘텐츠학회논문지
• /
• 제11권2호
• /
• pp.446-456
• /
• 2011

본 연구는 소비자들이 와인 선택시 제품특성 중 어떠한 요인으로 원산지를 선호하고, 구매에 영향을 미치는지 알아보고 이를 통해 각국의 소비자 특성을 이해하고 수입되는 원산지에 따른 와인 공급업체들의 향후 판매 전략과 마케팅 계획을 수립하는데 유용한 정보를 제공하는데 목적이 있다. 설문지는 와인을 구매한 경험이 있는 서울권 및 수도권의 일반인을 대상으로 총 224부를 회수하여 분석하였으며, 분석결과 와인의 원산지는 제품평가중 품질지각과 위험지각만 유의한 영향을 미치는 것으로 나타났다. 또한 와인의 원산지는 구매의도 또한 유의한 영향을 미치는 것으로 나타났다.

• Mycobiology
• /
• 제39권2호
• /
• pp.109-112
• /
• 2011

Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at $25^{\circ}C$ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%. It had high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of 57.8% and antioxidant activity of 64.8%. Changes in the physicochemical properties and functionality of the Vitis hybrid-Robus coreanus red wine was investigated during a post-fermentation period of three months. The ACE inhibitory activity of the red wine increased as the post-fermentation period prolonged, and showed the highest ACE inhibitory activity of 70.4% 60 days post-fermentation. However, the antioxidant activity declined significantly to 47.2% during the post-fermentation period of 60 days. In terms of sensory evaluation, the Vitis hybrid-Robus coreanus red wine had the best acceptability 60 days post-fermentation.

• Preventive Nutrition and Food Science
• /
• 제13권3호
• /
• pp.237-240
• /
• 2008

The antioxidant activities of aroma extracts from commercially available red wines in Korea were evaluated. The aroma extracts of the red wines were extracted by simultaneous steam distillation. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity. DPPH radical scavenging activity of the aroma extracts in the red wines increased with increases in the amount of wine used for aroma extraction. Antioxidant activities of domestic wine 1, imported wine 7, and imported wine 12 were 97.16, 96.72 and 94.52%/20 mL wine by DPPH assay and 7.09, 8.07 and 7.28 mg ascorbic acid equivalents per mL wine by ABTS assay, respectively. This study demonstrates potent antioxidant activities of the aroma extracts of commercially available red wines in Korea.