Study of Quality Control of Traditional Wine Using IT Sensing Technology |
Song, Hyeji
(Department of Food and Nutrition, Nambu University)
Choi, Jihee (Department of Food and Nutrition, Nambu University) Park, Chan-Won (IoT Convergence Rsch. Department, ETRI) Shin, Dong-Beom (IoT Convergence Rsch. Department, ETRI) Kang, Sung-Soo (IoT Convergence Rsch. Department, ETRI) Oh, Sung Hoon (Department of Food Science & Bio Technology, Shin Ansan University) Hwang, Kwontack (Department of Food and Nutrition, Nambu University) |
1 | Kim HR, Kwon YH, Jo SJ, Kim JH, Ahn BH. 2009. Characterization and volatile flavor components in glutinous rice wines prepared with different yeasts nuruks. Korean J Food Sci Technol 41: 296-301. |
2 | Chang KJ, Yu TJ. 1981. Studies on the components of Sogokju, and commercial Yakju. Korean J Food Sci Technol 13: 307-313. |
3 | Rhee SJ, Lee Jetty CY, Kim KK, Lee CH. 2003. Comparison of the traditional (Samhaeju) and industrial (Chongju) rice wine brewing in Korea. Food Sci Biotechnol 12: 242-247. |
4 | Song HI, Shin JY. 1995. Modern fermentation technology. Gigu Munhwasa, Seoul, Korea. p 193. |
5 | Lee SR. 1986. Korean fermentative food. Ewha Womans University Publishing Department, Seoul, Korea. p 205. |
6 | NTS. 1997. Manufacturing guideline of alcoholic beverages. Technical Service Institute of National Tax Service, Seoul, Korea. p 83-176. |
7 | Shin KR, Kim BC, Yang JY, Kim YD. 1999. Characterization of Yakju prepared with yeast from fruits: 1. Volatile components in Yakju during fermentation. J Korean Soc Food Sci Nutr 28: 794-800. |
8 | Song JH, Baek SY, Lee DH, Jung JH, Kim HK, Lee JS. 2011. Screening of fungal nuruk and yeast for brewing of Gugija-Liriope tuber traditional rice wine and optimal fermentation condition. Kor J Mycol 39: 78-84. DOI |
9 | Kim JH, Jeong SC, Kim NM, Lee JS. 2003. Effect of Indian millet koji and legumes on the quality and angiotensin Ⅰ- converting enzyme inhibitory activity of Korean traditional rice wine. Korean J Food Sci Technol 35: 733-737. |
10 | Kim CS, Park JH, Lee SH. 2004. An analysis on characteristics priority of the exportable traditional liquor to Japan using AHP. Korean J Agricultural Management and Policy 31: 180-193. |
11 | Kim YS, Park YS. 2007. The production of traditional alcoholic beverage in containing medicinal herb. Food Science and Industry 40(2): 83-89. |
12 | Seo DS, Kim JH, Ahn BH, Lee JS. 2008. Characterization of anti-dumentia, cadiovascular and antioxidant functionalities in Korean traditional alcoholic beverages. Kor J Microbiol Biotechnol 36: 320-325. |
13 | Han HC, Seo JM. 2009. An analysis on the value pursuit for traditional Korean liquor using means-end chain theory. J Foodservice Management 12: 205-227. |
14 | Jeong ST, Kwak HJ, Kim SM. 2013. Quality characteristics and biogenic amine production of makgeolli brewed with commercial nuruks. Korean J Food Sci Technol 45: 727-734. DOI ScienceOn |
15 | Rida A, Yang L, Tentzeris M. 2010. Worldwide applications. In RFID-Enabled Sensor Design and Applications. Artech House, Norwood, MA, USA. p 189-200. |
16 | Yu TS, Kim J, Kim HS, Hyun JS, Ha HP, Park MG. 1998. Bibliographical study on microorganism of traditional Korean nuruk (since 1945). J Korean Soc Food Nutr 27: 789-799. |
17 | Song SH, Lee C, Lee S, Park JM, Lee HJ, Bai DH, Yoon SS, Choi JB, Park YS. 2013. Analysis of microflora profile in Korean traditional nuruk. J Microbiol Biotechnol 23: 40-46. DOI ScienceOn |
18 | Kim BS. 2010. Development of Infrastructure of u-Food System using agrifood marketing and u-IT convergence technology-RFID/USN. Food Preservation and Processing Industry 9(2): 32-38. |
19 | Paret D. 2009. The market and application for contactless technology. In RFID at Ultra and Super High Frequencies: Theory and Application. John Wiley & Sons, Chichester, West Sussex, UK. p 43-53. |
20 | Park SH, Park HM, Kim CB. 2011. Design and implementation of low-power RFID system using infrared ray sensor. J KIIT 9: 41-48. |
21 | Kim SH, Kim DH, Park HD. 2009. A tracking service of animal situation using RFID, GPS, and sensor. J IIBC 9:79-84. |
22 | NTS. 2010 Analysis of alcoholic beverages. National Tax Service, Seoul, Korea. p 40. |
23 | NTS. 2008. Korea national tax service liquor analysis regulation. National Tax Service Technical Service Institute, Seoul, Korea. p 62-66. |
24 | Hong HG. 1984. The effect on the composition of takju of addition of nuruk under varied conditions. MS Thesis. Seoul Women's University, Seoul, Korea. |
25 | Lee H, Park CS, Choi JY. 2010. Quality characteristics of the mashes of takju prepared using different yeasts. Korean J Food Sci Technol 42: 56-62. |
26 | Iverson J. 2000. Home winemaking step by step: a guide to fermenting wine grapes. 3rd ed. Stonemark Publishing Co., Medford, MA, USA. p 115-125. |
27 | Lee SS, Kim KS, Eom AH, Sung CK, Hong IP. 2002. Production of Korean traditional rice-wines made from cultures of the single fungal isolates under laboratory conditions. Kor J Mycol 30: 61-65. DOI |
28 | So MH, Lee YS, Noh WS. 1999. Changes in microorganisms and main components during Takju brewing by a modified Nuruk. Korean J Food & Nutr 12: 226-232. |
29 | Lee SB, Ko GH, Yang JY, Oh SH. 2001. Food fermentation. Hyoil Publishing Co., Seoul, Korea. p 217-218. |
30 | Sung JH, Han MJ. 2008. Quality characteristics of Jeungpyun manufactured by ginseng Makgeolli. Korean J Food Cookery Sci 24: 837-848. |
31 | Kim MJ, Lee SY, Kim KBWR, Song EJ, Kim AR, Kim JH, Ji KW, Ahn IS, Ahn DH. 2007. Effect of chitosan on shelflife and quality of Takju. J Chitin Chitosan 12: 198-204. |
32 | Park CS, Lee TS. 2002. Quality characteristics of takju prepared by wheat flour nuruks. Korean J Food Sci Technol 34: 296-302. |
33 | Kim IH, Kim SH, Kwon JH. 2008. Fermentation characteristics of yakju added with Acanthopanacis cortex extract. J Korean Soc Food Sci Nutr 37: 521-527. DOI |
34 | Lee JS, Lee TS, Noh BS, Park SO. 1996. Quality characteristics of mash of takju prepared by different raw materials. Korean J Food Sci Technol 28: 330-336. |
35 | Lee SM. 1999. Quality characteristics in mash of takju prepared by using different raw materials. MS Thesis. Seoul Women's University, Seoul, Korea. |
36 | In HY, Lee TS, Lee DS, Noh BS. 1995. Quality characteristics of soju mashes brewed by Korean traditional method. Korean J Food Sci Technol 27: 134-140. |
37 | Kim JY, Lee YH. 2010. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J Food Sci Technol 42: 727-732. |
38 | Song JY. 1999. Quality characteristics in takju fermented with mashed glutinous rice and barlery rice. MS Thesis. Seoul Women's University, Seoul, Korea. |
39 | Song JC, Park HJ, Shin WC. 1997. Changes of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J Food Sci Technol 29: 895-900. |