• 한국식품영양학회지
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• 제33권2호
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• pp.159-166
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• 2020

Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

• 한국식품영양학회지
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• 제30권4호
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• 한국식품위생안전성학회지
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• 제28권1호
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• pp.63-68
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• 2013

국내 유통 주류 95점에 대하여 에틸카바메이트 잔류실태 조사를 실시하였다. 탁주, 약주, 청주, 과실주를 비롯하여 소주, 브랜디 그리고 에틸카바메이트 잔류가 많이 보고되고 있는 리큐르 등을 대상으로 하였다. 액액분배를 통하여 정제하였으며, GC/MS/MS 분석법을 정립하였다. 카트리지(cartridge)나 농축 과정이 없기 때문에 식품공전에 등재되어 있는 GC/MS 분석법보다 분석시간이나 소요비용 면에서 매우 효율적이었다. 정성한계는 1.3 ug/L이었으며, 정량한계는 4.0 ug/L이었다. 탁주, 약주, 청주에 대하여 각각 0.63, 7.01, 14.11 ug/L의 평균 잔류량을 나타내 캐나다의 청주 허용기준 200 ug/L나 약주, 청주에서 논의되고 있는 허용기준치 200 ug/L와 비교하여 보았을 때 안전한 수준인 것으로 나타났다. 복분자주, 포도주에서는 각각 평균 1.66, 2.64 ug/L 검출되어 현재 캐나다, 체코에서 포도주 허용기준치로 설정되어 있는 30 ug/L와 비교하여 보았을 때 역시 안전한 것으로 나타났다. 과실주 중 매실주의 경우 평균 79.18 ug/L로 본 연구를 통하여 평가된 모든 주종 중 가장 높은 잔류량을 나타내었으나, 외국의 다른 유사 주종에 대한 허용기준치 (예로서 캐나다의 경우 400 ug/L 과실 브랜디)와 비교하여 보았을 때 안전한 수준으로 평가할 수 있었다. 증류식 소주, 일반증류주, 리큐르도 논의되고 있는 기준치와 비교하여 보았을 때 안전한 것으로 조사되었다. 이러한 조사결과는 우리술의 에틸카바메이트 잔류실태가 위험한 수준이 아니라는 근거 자료로 활용할 수 있을 것이며, 향후 이러한 유해물질의 지속적인 잔류조사 및 위해평가를 통하여 우리 술 및 전통발효식품의 품질 및 안전성을 확보해 나가야 할 것이다.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2008년 추계학술발표대회 논문집
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• pp.385-390
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• 2008

The residence plan of Korea has been formed with bias for quantitative growth and uniformity failing at obtaining human value. Also, rapid growth brought about severe problems of deteriorated human life and destruction of environment. The solution for these problems is pursued in many directions, but there is short of active plan yet. The residence shall develop into new direction to satisfy the demand by reflecting society and culture as well as residents. This study examines external design with symbolic representation of regional feature as an alternative for uniform residence environment problem. This study will be a basic data upon suggesting the direction for planning high quality residence environment. This study examined the elements which form external space of residence complex, designed plan for external space of residence complex, and examined how to reflect regional feature which is important element of local community and culture on the space plan for residence complex based on the evaluation by local residents centered on Gimcheon-si, Gyeongbuk which just started local specialty by fostering. 'Special Area for Grape Industry.'

• 한국유기농업학회지
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• 제19권4호
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• pp.529-541
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• 2011

Bordeaux mixture made with each grade of lime and copper sulfate was tested general property and disease control value. Bordeaux mixture was made by composition of each grade of lime (95%, 80%) with each grade of copper sulfate(98.5%, 95%). Phytotoxicity was evaluated to Bordeaux mixture made with each grade of lime and copper sulfate, and then low grade copper sulfate (95%) was more severely in the grapevine leaf. Bordeaux mixture, made with each grade lime and copper sulfate, were tried to evaluate control effects of downy mildew in field. As a result, Bordeaux mixture (95% of lime and 98.5% of copper sulfate, 6-6) applied 5 times at late in June was showed more effective disease control value than any other trials of Bordeaux mixture. There was no difference in nutrient status of petiole each treatment. But fruit characteristics were shown more slightly improved quality.

• 한국조리학회지
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• 제10권1호
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• 미생물학회지
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• 제53권2호
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• pp.144-145
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• 2017

Bacillus subtilis를 이용하여 청국장 발효 연구를 진행하던 중 발효능이 뛰어난 B. subtilis G24라는 균주를 새로 분리하였고, 이를 숙주로 이용하는 bacteriophage SPG24를 새로 분리하였다. 본 연구에서는 bacteriophage SPG24의 유전체 서열을 해독하였으며 전체길이 152,060 bp, G+C 함량 42.2%, 232개 ORF의 bacteriophage SPG24는 B. subtilis G24를 숙주로 이용함으로써 청국장 발효를 저해하는 것으로 확인되었다.

• 원예과학기술지
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• 제34권1호
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• pp.15-23
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• 2016

A study was conducted to evaluate the effects of irrigation (amount, interval) on tree growth, fruit quality, and cracking of organic 'Campbell Early' grapevine in 2012 and 2013. Three irrigation treatments were applied using a sprinkler system from mid-June to mid-August in 2012 and 2013, as follows: 10 mm was applied daily (10 mm-IR), 20 mm was applied every two days (20 mm-IR), and 30 mm was applied every five days (30 mm-IR). Soil electrical conductivity (EC) and temperature were found to be greatest in the 10 mm-IR treatment in both years. Soil moisture content ranged between 20-40% in the 10 mm-IR, between 20-60% in the 20 mm-IR, and between 20-70% in the 30 mm-IR treatment plots. The total number of leaves per shoot and shoot growth were found to be greatest in the 20 mm-IR and 30 mm-IR treatments, respectively. Cluster and berry weights, and cluster and berry sizes were not consistently affected by the treatments. The 10 mm-IR treatment resulted in an increase in fruit SSC, SSC/acidity ratio, and berry skin pigmentation ($b^*$; blue). Approximately 5% of fruit cracking was observed on average over both years in the 10 mm-IR-treated fruit, while the 30 mm-IR treatment resulted in nearly 18% of cracking in 2012. Average marketable fruit yield per year over two years was greatest for the 10 mm-IR treatment ($24.4t{\cdot}ha^{-1}$) followed by the 30 mm-IR treatment ($22.7t{\cdot}ha^{-1}$) and lastly the 20 mm-IR treatment ($22.2t{\cdot}ha^{-1}$). Thus, the 10 mm-IR treatment represents a suitable irrigation regimen for controlling leaf and shoot growth of vines grown under a rain-shelter system in sandy loam soils, while improving fruit sugar contents and skin color and limiting fruit cracking.

• 한국식품영양학회지
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• 제34권6호
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• pp.621-630
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• 2021

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

• 식물병연구
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• 제10권4호
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• pp.341-344
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• 2004

Pseudocercospora vitis에 의한 포도나무 갈색 무늬병은 우리나라 포도 재배지에서 가장 문제가 되는 병의 하나로 잎에 부정형 또는 원형의 갈색 무늬를 형성하며 병반의 크기는 2${\sim}$20mm 정도이다. 우리나라에서 가장 많이 재배하고 있는 캠벨얼리 포도는 특히 이 병에 감수성이며 방제 상황에 따라서는 95%까지 심하게 발생하여 피해를 주는 포도의 주요 병이다. 심하게 병에 걸린 나무는 조기낙엽과 동화산물의 이동에 영향을 미쳐 생육과 이듬해 꽃눈형성이 억제되기도 하며, 과실의 당도를 저하시키는 원인이 되기도 한다. 갈색무늬병의 피해해석을 구명하기 위해 포도나무의 발병엽률을 누적하여 "누적 발병엽률"을 산출하고, 이를 3개 집단으로 구분한 뒤 각 집단에 속하는 나무에서 수확한 포도의 당도를 측정한 결과 '상대적 당도'로 환산한 결과를 분석하여 Y = 0.0009$X^2$ - 0.371X + 116.45 ($R^2$ = 0.98)의 고도로 유의한 회귀식을 유도하였고, 이 방정식에 대입하여 병 발생이 심했던 집단의 나무에서 수확한 포도와 상대적으로 발생이 적었던 집단과는 약 20%의 당도차가 있었음을 알 수 있었다.