• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1253-1253
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• 2001

The ability to accurately assess wine quality is important during the wine making process, particularly when allocating batches of wines to styles determined by consumer requirements. Grape payments are often determined by the quality category of the wine that is produced from them. Wine quality, in terms of sensory characteristics, is normally a subjective measure, performed by experienced winemakers, wine competition judges or winetasting panellists. By nature, such assessments can be biased by individual preferences and may be subject to day-to-day variation. Taste and aroma compounds are often present in concentrations below the detection limit of near infrared (NIR) spectroscopy but the more abundant organic compounds offer potential for objective quality grading by this technique. Samples were drawn from one of Australia's major wine shows and from BRL Hardy's post-vintage wine quality allocation tastings. The samples were scanned in transmission mode with a FOSS NIR Systems 6500, over the wavelength range 400-2500 ㎚. Data analysis was performed with the Vision chemometrics package. With samples from the allocation tastings, the best correlations between NIR spectra and tasting data were obtained with dry red wines. These calibrations used loadings in the wavelengths related to anthocyanins, ethanol and possibly tannins. Anthocyanins are a group of compounds responsible for colour in red wines - restricting the wavelengths to those relating to anthocyanins produced calibrations of similar accuracy to those using the full wavelength range. This was particularly marked with Merlot, a variety that tends to have relatively lower anthocyanin levels than Cabernet Sauvignon and Shiraz. For dry white wines, calibrations appeared to be more dependent on ethanol characteristics of the spectrum, implying that quality correlated with fruit maturity. The correlations between NIR spectra and sensory data obtained using the wine show samples were less significant in general. This may be related to the fact that within most classes in the show, the samples may span vintages, glowing areas and winemaking styles, even though they may be made from only one grape variety. For dry red wines, the best calibrations were obtained with a class of Pinot Noir - a variety that tends to be produced in limited areas in Australia and would represent the least matrix variation. Good correlations were obtained with a tawny port class - these wines are sweet, fortified wines, that are aged for long periods in wooden barrels. During the ageing process Maillard browning compounds are formed and the water is lost through the barrels in preference to ethanol, producing “concentrated” darkly coloured wines with high alcohol content. These calibrations indicated heaviest loadings in the water regions of the spectrum, suggesting that “concentration” of the wines was important, whilst the visible and alcohol regions of the spectrum also featured as important factors. NIR calibrations based on sensory scores will always be difficult to obtain due to variation between individual winetasters. Nevertheless, these results warrant further investigation and may provide valuable Insight into the main parameters affecting wine quality.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.445-449
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• 2016

In this study, Red pearl (4x) and MBA (2x) were crossed Gangwon-do Agricultural Research and Extension Services in 2000 to compare the brewing characteristics of Cheonghyang, a seedless kind of grape registered in 2009, by maturity. Fruit characteristics of Cheonghyang were examined after the first racking and 300 days after fermentation during aging in manufacturing wine based on maturity categories of being immature, mature, and overmature after harvest between August 25 and 27, 2014. The soluble solid matter content did not differ between the first racking following manufacturing wine and during ripening, and the alcohol content following the first racking was 12.9% for immature ones, 13.0% for mature ones, and 12.7% for overmature ones., The alcohol content decreased by appropriately 1.3% to 1.8% during ripening. The total acidity content was 0.9% for immature ones, 0.8% for mature ones, and 0.5% for overmature ones following the first racking and showed insignificant variations during ripening of 0.8%, 0.7%, and 0.5%, respectively, with wine made from mature ones showing proper acidity. The volatile acid content following the first racking during ripening, showing insignificant variation by maturity; however, it decreased after ripening. The sensory evaluation detected differences in acidity of wine between mature and overmature grapes. There was no difference in sour taste between immature and mature grapes; however, overmature ones had low levels of sour taste. Our results showed that mature wine had the best overall preference.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.375-379
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• 2005

This study was conducted to investigate the effects of black raspberry wine, administered per os on testosterone levels in rabbits. Black raspberry wine containing 13% alcohol(v/v) was prepared from ripe fruits of Rubus coreanus fermented with Saccharomyces cervisiae. Experimental rats were divided into 2 groups(A and B) with 2 animals group: Group A received black raspberry wine. Group B received 13% concentrated alcohol('Soju') over a period of 6 weeks. all animals were monitored weekly for testosterone levels by radioimmunoassay using $^{125}I$ labeled anti-testosterone monospecific antibody. There was a significant(1.7-2.33 fold) increase in testosterone levels in Group A with a peak at 1 week post administration of black raspberry wine. There was no significant change in testosterone levels of rabbits in Group B. These data point to yet uncharacterized phytotestronegenic mechanisms of black raspberry wine that appear to be independent of ethyl alcohol. Further investigation of the mechanism of action of this fruit is warranted. These observations have potential implications for human reproductive health.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.283-290
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• 2014

The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

• Journal of Korea Entertainment Industry Association
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• v.13 no.4
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• pp.39-51
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• 2019

This study was tested on Ratafia Champagne Trouillard 1947 of old fortified wine and analyzed differences from existing wines. Old fortified wine in Champagne, France and blanding is Pinot Noir, Chardonnay and Pinot Meunier. Alcohol level is 18% and test date is Feb. 15-21, 2019(six days of decanting period/15 p.m. on the last tasting day). Tester is composed of one FICB grand commander one KOV Finland commander. The wine opening was tested for two blades after wire removal and the decanting time was applied to the calculation formula of 2019(this year)-1947(vintage year)/12=6 days set in this study. Aroma smelled like cherries, fruits, soy sauce and licorice and bouquet was identified in five stages. The first stage was presented with the smell of pot, the second stage was light coffee, the third stage smell of fruit and flowers, the fourth stage smell of wild honey and the fifth stage smell of refined brandy. Then, the test was analyzed in seven stages. This study has the following implications: First, the new concept of old wine was applied to fortified wine. Specific computational formulas for the decanting period were derived. The decanting presented five steps of aromas and bouquet. Wine testing has been expanded from the previous five to seven levels. A new taste of Champagne old fortified wine was analyzed.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.149-160
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• 1999

This paper is intended to find out what kinds of fruits are mentioned in the Bible and how they were used in those days. It has also analyzed in what terms they are expressed in the Korean Version of the Bible and studied agricultural regulations involved in the religion, and allegorical uses of the fruits. Olives were the primary fruit in the economy of the ancient times, followed by figs and vines. In addition, there are mentioned in the Bible almonds, apples, dates. mulberries and pomegranates. Olive trees have been grown for more than six thousand years. The Hebrew word. Zayit is mentioned in the Bible more than fifty times. Olive trees are not so beautiful in themselves but as they give us humans abundant reap and a lot of oil, they have been thought to be beautiful. Olive trees grow well on the seaside in the salty air and fog. Vines began to grown as early as in the Bronze Age(the period of 3000 to 2000 B.C.). In Northern Greece, grape seeds were found to belong to the year 4500 B.C. or so. The vine gardens produced raisins and wine as well as vines. Figs are the fruit which are first mentioned in the Bible(Genesis 3:7) and they were the precious product of the Palestine people, which is described in Deuteronomy 8:8. Figs are sweet and watery and can easily quench thirst on hot summer days. They were used for cookies and wine in the raw or dried state. An apple, which is tappuah in Hebrew, is mentioned as 'Sagwa' six times in the Revised Korean Version, and in the Korean Joint Version it is twice mentioned as 'Sagwa' and as 'Neungum' four times. In ASV and KJV, 'apple' appears eleven times. which is because' the apple of eye' is translated in the 'Nun-dong-ja(the pupil of the eye)'In the Korean Version. 'Sagwa(apple)'of Proverb 25:11, the Song of Songs 2:3, 2:5, 7:8, 8:5 and Joel 1 :12 have been thought to be doubtful. because apple trees cannot be grown in the areas mentioned in the Bible. Some maintain that the apples in the Bible refer to apricots(Prunus armeniaca, Citrus medica L.) or golden oranges (Citrus sinensis L. Obsbeck) which is confusing. In the Revised Korean Version, 'Salgu(apricots)' appears eight times while ASV and KJV translate almond into 'Salgu'. So since translating a genuine apricot into 'Salgu' can be confusing, a great care should be taken in the translation into Korean. Some hold that as some papyri arround the year 1200 B.C. describes pomegranate, apple, olive and fig trees growing on the Nile delta, tappuah rightly refers to 'Sagwa(apple)' In the Korean Joint Version, Sagwa and Neungum are used together to refer to the same fruit, which should be avoided. It is desirable to use the same word for the same thing. Sagwa' showing up six times In the HeL.Ised Korean Version should all be replaced by 'Neungum' Dates symbolized peace and abundance were used for food in the raw or dried state, and were made into honey. Pomegranates can be eaten in the raw state and be used for sherbets and wine. Juice made of promegranates can be mixed with wine and drunk.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.115-120
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• 2008

To develop a new Gugija(Lycium chinensis Mill) product having increased value, the physiological functionality of various commercial Gugija products were investigated. In addition, an in vivo study was performed using spontaneous hypertensive rats(SHR) to examine the anti-hypertension effects of products. The results showed that antioxidant activity was highest in the methanol extract of Gugija leaf pickle(97.7%), and anti-hypertensive angiotensin I -converting enzyme(ACE) inhibitory activity was 80.4% in Gugija doenjang(soybean paste) water extract. Anti-cholesterolemia HMG-CoA reductase inhibitory activity was highest in the methanol extract of Gugija rice cake(66.1 %). However, SOD-like activity was below 30% in most products; and fibrinolytic activity was not detected or was very weak. Ultimately, we selected Gugija tea and Gugija wine as superior anti-hypertensive Gugija products, and subsequent in vivo testing was performed using SHR, comparing the tea and wine to Gugija fruit. Among them, the Gugija fruit demonstrated the best anti-hypertension effects in SHR.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.176-181
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• 1980

As a part of experiments aimed to reduce the acidic taste of a soured fruit wine, a selected yeast strain was studied on its morphological and physiological properties as well as its fermentative characteristics of apple wine. The results obtained were as follows. 1. The selected yeast strain was identified as a strain of Schizosaccharomyces pombe. 2. The tolerance of the strain to metabisulfite in apple juice was stronger than that of wine yeast. 3. The growth rate of the strain was more rapid than those of wine yeast and Sake yeast when cultured in apple juice at $25^{\circ}C$, but it was decreased below the levels of others when cultured at $15^{\circ}C$. 4. The levels of ethanol production and acid reduction by the strain were high when the apple wine brewed at $25^{\circ}C$, while these were dropped significantly at $15^{\circ}C$.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.243-249
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96Brix of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/ml$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from the diluted juice after 3 days of fermentation at $28^{\circ}C$. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. The inoculum size of the seed vinegar was controlled to $10\%$(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It's acidity ranged between $5.8\~6.2\%$ of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Korean Journal of Plant Resources
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• v.29 no.3
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• pp.313-321
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• 2016

Persimmon has long been established as one of the major fruits in Korea. The southern parts of Korea were traditionally the pocket areas for good persimmon production; however, rising temperatures have gradually rendered the southern regions unsuitable for successful harvest. Ecology of fruit growing areas affects the productivity of various types of crops, including fruit trees such as persimmon. The quality characteristics of the fruit of persimmon cv. Dongchul grown in Gangwondo, which lies in the northern part of South Korea, were investigated. Different physicochemical, nutritional, and antioxidant properties of fruit were evaluated to assess the locational effect on the quality of persimmon fruits grown in Gangwondo. The results of this study showed that persimmon cv. Dongchul grown in Gangwondo maintains many of the physicochemical (4.33% crude protein and 4.32% crude fiber), nutritional (total mineral content: 461.51 and vitamin C content: 15.28 ㎎/100 g), and antioxidant properties (polyphenol content: 633.1 ㎎ gallic acid equivalent/100 g) those are found in other three commercial cultivars ‘Daebong’, ‘Kyengsan Bansi’, and ‘Sangju Doongsi’ grown in Korea. Overall results of this study imply that ‘Dongchul’ cultivar of persimmon could commercially be grown in Kangwondo, Korea.