• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.631-636
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• 2022

Alcohol content, which is an important standard for Takju, a traditional multiple parallel fermentation liquor called makgeolli, is a factor that can affect the flavor. For alcohol content analysis, the distillation/hydrometry technique is mainly used. In this study, we analyzed the alcohol content of 14 commercially available Takju by the distillation/hydrometry technique and the improved GC method, respectively, after verifying the reliability of improved GC method. The precision and accuracy of the GC method were satisfactory, and LOQ and LOD were evaluated as 0.5% and 0.1% of ethanol contents, respectively. Among the three Takju exceeding the labelled alcohol content ±1, one Takju was quantitated as alcohol content 9.9% (by GC method) and 10.1% (distillation/hydrometry technique) exceeding labelled 6.0%. It was within the analytical error range of alcohol content for other two Takju, where the alcohol contents were exceeded -1.1%. The average precision (%RSD) of 14 Takju analyzed by the distillation/hydrometry technique (36.2%) and the GC method (12.8%), confirming that the GC method was better than the other. The improved GC method was evaluated to be effective in managing and improving the alcohol content standard of Takju with the wide range of alcohol content.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.638-643
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• 1998

The volatile flavor components in Takju made from mashed glutinous rice and barley rice were identified by GC and GC-MS using polar column. Twenty eight kinds of flavor compounds including 10 alcohols, 9 esters, 2 acids, 7 aldehydes were identified. At the beginning of fermentation 14 kinds of volatile components were detected and the kinds of volatile components were increased up to maximum after fermentation for 16 days. The contents of volatile components in the sample made from glutinous rice contained slightly higher than the sample made from barley rice. Ethyl alcohol, n-propyl alcohol, iso-amyl alcohol, n-hexyl alcohol, hexenyl alcohol, 2-phenylethyl alcohol, ethyl acetate, ethyl succinate, 2-phenylethyl acetate, butyic acid, benzaldehyde and 3-methoxybenzaldehyde were detected in the both of the sample throughout the fermentation process. Five kinds of aldehyde including ethyl propionate, iso-amyl acetate, ethyl caprylate and ethylphenyl acetate were detected only in the sample fermented for 16 days. The main components of the both sample were ethyl alcohol, iso-amyl alcohol, 2-phenylethyl alcohol, 2-phenylethyl acetate, hexenyl alcohol and iso-butyl alcohol. Besides ethyl acetate and benzaldehyde from glutinous rice Takju and hexenyl alcohol from barley rice Takju were found as main components.

• Food Science and Preservation
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• v.14 no.2
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• pp.201-206
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• 2007

This study was designed to investigate quality characteristics of alcohol fermentation from 5 barldy cultivars teated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked berley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with baney and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately $9.0\;^{\circ}Brix$ and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately $5.0\;^{\circ}Brix$. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley k alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In flee sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0mg% and contents of naked barley naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.343-352
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• 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.

• The Journal of Internal Korean Medicine
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• v.43 no.4
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• pp.738-750
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• 2022

Objective: Alcohol is known to cause inflammation in the stomach by decreasing the protective substances of the gastric mucosa and increasing oxidative stress. The purpose of this study was to investigate the anti-inflammatory effect of Artemisiae Argyi Folium extract (AF) on alcohol-induced gastritis. Methods: The total polyphenol and flavonoid contents of AF were confirmed through an in vitro experiment. Radical scavenging activities were confirmed using DPPH and ABTS assays. In vivo experiments were conducted on mice divided into 5 groups (n=8): a normal group (Nor), an alcohol-induced gastritis group (Con), an alcohol-induced gastritis group administered 10 mg/kg sucralfate (SC), an alcohol-induced gastritis group administered 100 mg/kg AF (AFL), and an alcohol-induced gastritis group administered 200 mg/kg AF(AFH). The serum levels of reactive oxygen species (ROS) were determined, and protein expressions were confirmed in gastric tissues. Results: In alcohol-induced gastritis, AF alleviated damage to the gastric mucosa caused by alcohol. AF also decreased the serum ROS levels. Western blots showed that AF decreased the expression of NADPH oxidase and decreased the expression of the NF-κB pathway associated with inflammation. AF also decreased the expression of adhesion molecules and chemokine proteins, and increased the expression of anti-inflammatory proteins. Conclusions: AF not only reduced oxidative stress in alcohol-induced gastritis, but it also relieved gastric mucosal inflammation by regulating the expression of the NF-κB pathway.

• Journal of the Korea Institute of Building Construction
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• v.8 no.5
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• pp.101-107
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• 2008

This study investigated fundamental characters of the concrete according to various fiber types and contents and their properties of spatting resistance and residual compressive strength after fire test corresponding to ISO and RABT heating corves. The results were summarized as following. The Flowability was gradually declined as the increase of fiber contents, and it was the most favorable with nylon(NY) fibers. The decrease of air contents due to increasing fiber contents was in order by polypropylene(PP), polyvinyl alcohol(PVA) and NY fibers. The compressive strengths were over 40 MPa at 7 days and 50 MPa at 28 days. It was in order by PVA, PP and NY fibers. For the spatting properties, all specimens were prevented at ISO heating curve. In the other hand, the partial spatting at the surface occurred on the plain without fibers, but it was prevented over 0.10 % of PVA and 0.05 % of PP and NY fibers at the RABT heating curve.

• Toxicological Research
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• v.14 no.2
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• pp.157-161
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• 1998

The mechanism of active aldehyde-induced liver disease and the enzymatic basis of detoxification were investigated using normal rat liver cell, Ac2F. Aliphatic alcohols including l-decyl alcohol, l-nonanol, l-heptanol, l-hexanol, l-propanol and allyl alcohol exerted a dose- and time-de-pendent toxicity to Ac2F cells. The extent of their toxicities in buthionine sulfoximine (inhibitor of glutathione synthesis) pretreated cells was greater than in pargyline (inhibitor of aldehyde dehydrogenase, ALDH). On the other hand, the toxicity of these alcohols were not affected by 4-methylpyrazole (inhibitor of alcohol dehydrogenase, ADH). These results suggest that the contents of glutathione (GSH) seems to be very important in protecting the cells from toxicants such as aliphatic alcohols.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.148-154
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• 1981

The effect of ginseng extracts and ginseng saponins on alcoholic fermentation and production of higher alcohols in malt wort by Sacch. uvarnm were studied The results otained were as follows. 1. Alcoholic fermentation of the wort contained 1-5% of ginseng extracts was inhibited slightly, but the wort contained 0.1-0.5% of ginseng extracts were same as the control. 2. 0.02-0.2% of saponin stimulated alcoholic fermentation. 3. Higher alcohol contents were decreased when the wort contained 0.1-0.5% of ginseng extracts. 4. Higher alcohol content were increased when the wort contained 0.02-0.2% of ginseng saponin. Iso-amylalcohol content of fermented wort which contained ginseng saponins were higher 18 -35mg/1 than those of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.443-448
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• 2010

This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and $5.5{\sim}9.2^{\circ}Brix$). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, $6.1^{\circ}Brix$, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1516-1521
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• 2010

This study was conducted to investigate the physicochemical and quality characteristics of alcohol fermentation of tomato. For yeast, Saccharomyces bayanus Lalvin EC-1118 displayed the highest alcohol content (11.8%), whereas titratable acidity and pH did not differ significantly between different yeasts. Alcohol fermentation conducted at higher temperature ($25^{\circ}C$) resulted in higher alcohol content and lower sugar level. The highest alcohol content was produced using 11.4% sucrose and 11.1% fructo-oligosaccharide. These two saccharides were suitable for tomato alcohol fermentation. Lycopene levels were similar regardless of sugar type, and were approximately 4.2 mg%. To improve lycopene content, three types of fruit wine with low-dose lycopene (LDL), medium-dose lycopene (MDL), and high-dose lycopene (HDL) were made. Their alcohol contents were not significantly different (10.0~10.8%). Lycopene contents of LDL, MDL, and HDL wine were 4.25 mg%, 11.40 mg%, and 20.45 mg%, respectively. Therefore, HDL tomato wine should be manufactured.