• The Journal of the Korea Contents Association
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• v.20 no.1
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• pp.324-333
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• 2020

This study compares the visual elements of the top five global beer brands currently in the Chinese market with those of the top five Chinese beer brands. The purpose of the research is to identify the importance of visual elements in the label design of beer package and to present the direction of efficient label design. To this end, it is a brand among visual elements of beer label design, and it investigates the label design of Chinese beer and global beer brand through the multi-accelerated comparative analysis method, focusing on color, illustration and layout, and analyzes the difference of elements appearing in the global beer label design from China by utilizing the recursive five-point scale. According to the research, the visual elements used in the Chinese beer brand were more complex compared to the global beer brand, and most layouts were similar, making the product less differentiated. On the other hand, the global beer brand has secured brand identity and differentiation based on its iconic visual elements and diversity of layout. In order to establish itself as a strong brand in consumers' minds, the Chinese beer brand needs differentiated label design through active use of unique brand design.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.296-303
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• 2020

Hop-resistant lactic acid bacteria (LAB) are well-known, major beer-spoilage bacteria. The hop-gradient agar containing ethanol (c-HGA+E) method has been used to examine hop-resistance of beer-spoilage LAB. However, the selection of beer-spoilage bacteria by the c-HGA+E method is either too selective or too inclusive. Furthermore, it is accompanied by a complicated experimental procedure, high-cost and time. To overcome these disadvantages, the modified hop-gradient agar with ethanol (m-HGA+E) method was developed. The most remarkable modifications were the shape of the petri dish and the inoculation method for bacteria. The efficiency and validation of the m-HGA+E approach were proven by the formation of colonies at different hop concentrations in the bottom layer, co-culture with the bacteriocin producer and by PCR detection of hop-resistant genes. This study demonstrated that m-HGA+E is a rapid, economical, and easy method to monitor potential hop-resistant beer-spoilage LAB during the beer brewing process.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.150-158
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• 1998

Limit dextrin of Korean beer(3 brands) and Japanese beer(21 brands) were separated by ethanol fractionation. Limit dextrin of Korean and Japanese beer was estimated to be 1.1%. 1H-NMR analysis revealed that the limit dextrin showed both signal of $\alpha$-1, 4- and $\alpha$-1, 6- glucosidic linkage with its estimation ratio of average 5.5:1. Limit dextrin was hydrolyzed to glucose with the yield of 57.22% by Aspergillus awamori $\alpha$-glucosidase(24.7 unit) plus human salivay $\alpha$-amylase(2.4 unit) in 100${mu}ell$ of 0.043M acetate buffer at 37$^{\circ}C$ for 5 hour. Among them, limit dextrin of Korean beer showed the highest hydrolysis rate of 76%. Small size sugars (64.8%) removed by ethanol fractionation and limit dextrin(21.4%) hydrolyzed by amylases that is digestable sugar. Non hydrolyzed limit dextrin(13.8%) by the amylases which can be a growth factor of Bifidobacterium in human intestine.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.379-383
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• 2018

Beer is the most popular alcoholic fermentation product, but its high purine content has been known to be associated with hyperuricemia and gout. In this study, we examined whether the purine content of beer could be lowered by changing the fermentation temperature during beer-brewing. We brewed beers at different temperatures, $10^{\circ}C$ and $20^{\circ}C$, that are two typical beer-brewing conditions for bottom- and top-fermentation, respectively, and the contents of the representative purines, adenine, guanine, and xanthine in each beer were measured by high performance liquid chromatography. As a result, the total purine content of the beer fermented at $10^{\circ}C$ was lower than that of fermented beer at $20^{\circ}C$. Especially, the content of adenine was lowered significantly.

• Journal of Industrial Technology
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• v.28 no.A
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• pp.141-147
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• 2008

Several contaminated bacteria such as Lactobacillus brevis and Pediococcus damnosus in beer production cause beer spoilage by producing off flavours and turbidity. Detection of these organisms is complicated by the strict anaerobic conditions and lengthy incubation times required for their cultivation, consequently there is a need for more rapid detection methods. Recently, two contaminated strains were isolated from vessel of beer production and identified as Lactobacillus species by API kit identificaton as well as 16S-23S ITS sequencing analyses. Two isolated strains were named as Lactobacillus sp. HLA1 and Lactobacillus HLB2, respectively. A polymerase chain reaction (PCR) method was developed for the rapid and specific detection of Lactobacillus sp.. Two sets of primer pairs (HLA1-F/HLA1-R and HLB2-F/HLB2-R) were designed for the amplification of a 1576 base pair (bp) fragment of the HLA1 16S-23S rRNA gene and 1888 bp fragement of the HLB2 16S-23S rRNA. Amplified PCR products were highly specific to detect corresponding bacteria when other contaminated strains were used as PCR templates. However, detection of both strains were limited when $100{\mu}{\ell}$ of cultured samples were mixed with $100m{\ell}$ of beer sample in arbitrary manner. The sensitivity of the assay still needs to be improved for direct detection of the small amounts of bacteria present in beer.

• Applied Microscopy
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• v.40 no.2
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• pp.117-123
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• 2010

This study has examined experimentally the Beer's law which is a precondition for quantitative electron tomography. We used carbon support film and latex spheres, which have similar absorption coefficients with biological samples, as the test samples to take a tilt-series of images for electron tomography. First, the 3D information of carbon film and latex spheres was obtained by electron tomography. Then, the regression analysis on the relationship between the intensities of the incident and the transmitted beams in a tilt series was carried out to examine the Beer's law. The regression results with RMS error of 0.976 show the linear intensity variations of the transmitted beam as the tilt angles were increased. In addition, the relative absorption coefficients of carbon support film and latex spheres calculated experimentally through the Beer's law were 1.71 (5) and 2.67 (6)/${\mu}m$, respectively. The absorption coefficients remained constant within a full tilt range. Therefore, it is expected that quantitative electron tomography could be performed for biological samples by applying Beer's law provided the exact intensity of incident beam can be obtained under the thoroughly controlled experimental conditions.

• Food Science and Preservation
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• v.24 no.6
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• pp.758-763
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• 2017

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

• Microbiology and Biotechnology Letters
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• v.4 no.4
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• pp.159-165
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• 1976

Freshly fermented green beer samples were chillproofed with reduced amounts of papain in order to avoid the deterioration of foam quality. Without being pasteurized, the bottled beer samples were stored at different temperatures for various day and then their foam stabilities were determined. A significant improvement in foam stability was observed in the beer chillproofed with 15 ppm of papain for 22 days at $0^{\circ}C$ and not pasteurized. The findings may be applied in the finishing processes for draft beer where pasteurization is not needed.

• Journal of Preventive Medicine and Public Health
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• v.37 no.2
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• pp.133-140
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• 2004

Purpose : To investigate the association between the type of preferred alcoholic beverage and drinking pattern and health characteristics. Methods : A Cross-sectional study was conducted from 22 April to 3 May in 2002. 301 females and 699 males aged 13 to 59 were personally interviewed. Data on sociodemographic characteristics, drinking pattern and health characteristics were collected. 735 drinkers who were 19 year-old or over were included in analysis. Beverage preference was classified 3 categories: Beer drinker, wine drinker(including wine, makguly, chungju and yakju) and soju drinker (including soju and spirits). Results : Beer drinkers were likely to be females. Compared to wine or soju drinkers, beer drinkers were less frequently drank, and consumed less total alcohol per week and less alcohol per 1 drinking among both male and female. Controlling for various confounders, beer drinker had significantly less total alcohol consumption per week, and alcohol consumption per 1 drinking than wine and soju drinker. Conclusion : Beer drinking were associated with less smoking in males and healthy drinking pattern in both gender than soju drinking.

• Journal of Microbiology and Biotechnology
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• v.29 no.6
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• pp.877-886
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• 2019

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.