• Journal of English Language & Literature
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• v.57 no.2
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• pp.339-365
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• 2011

Charlotte $Bront{\ddot{e}}^{\prime}s$ novel Jane Eyre has long been doted on as one of the canonized texts of British literature since its publication. Seemingly, this romantic novel has nothing to do with plantation based on slave trade. However, paying a keen attention to the fact that Jane's enormous inheritance results from wine plantation at a colony, this essay re-interprets Bertha's drinking and madness as evidence of imperialism. For the porter/jin Bertha and Grace Poole enjoy might have some suspicious connection with wine, the very root of Jane's great expectations. Jean Ryes' Wide Sargasso Sea, writing Jane Eyre back, records Bertha as "a white resident of the West Indies, a colonizer of European descent" (326). However, Jane Eyre, in my interpretation, describes Bertha pretty much as a black Creole. At any rate, the view that the white West Indians are tainted by miscegenation proves contemporary racism and is reflected in the text through Bertha and her mother's intemperate drinking and madness. Drinking and madness are stigmatized as the evidence of the so-called "bad blood"; embodying the stereotypes of drinking, madness, and sexual corruption, Creoles, the very inescapable product of imperialism, provide a convenient excuse for justifying imperialism for purity, civilization, and moral cleanness. In this way, Jane Eyre needs to be re-interpreted politically and historically in the context of colonialism. British imperialism pursues a tremendous amount of profits through grape plantation and wine trades; however, it cleverly leaves in the colony the associated images such as intemperate drinking and madness. Bertha, transferred from Jamaica to Britain, takes in these negative images of "savageness." Transcending the narrow confines of feminist criticism obsessed with doubling between Bertha and Jane, this essay, accordingly, reads Bertha the prisoner in the attic as the captive for perpetuating imperialism. This reading hinges upon interpreting Rochester and St John as colonizers bearing the so-called "white men's burden" to cultivate and civilize savages much like crops such as grapes and sugarcane in the colonial plantation.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.595-603
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• 2019

This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

• Food Science and Preservation
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• v.17 no.5
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• pp.608-615
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• 2010

We investigated the effect of grape-must temperature ($50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$) on wine quality. We used Muscat Bailey A (MBA) grapes; these are often used in wine making in Korea. The numbers of viable bacteria, yeasts and molds in grape-must decreased with an increase in temperature. Polyphenol oxidase activities in grape-must were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, and tannin contents of MBA grape wine were higher after heating at $70^{\circ}C$ than after use of lower temperatures. Antioxidant activity was also enhanced after exposure to high temperatures, which may be attributable to the presence of increased levels of polyphenolic compounds in the grape-must. Thus, the heat treatment to prepare grape-must before wine fermentation greatly affects wine quality.

• Journal of the Korea Fashion and Costume Design Association
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• v.21 no.1
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• pp.163-180
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• 2019

A pattern is a symbolic mark of the psychological expression and ornamental desire of the human interior. In particular, plant patterns, from ancient times to modern times, express beauty across both the east and the west. The Joseon dynasty had a strong national will, and it was a time when the symbolism of Korea was established. Plant patterns were decorative and symbolic, filled with meaning in both the textile and craft sectors. This study looked at the frequency and figurative characteristics of the types of plant patterns in textiles, ceramics, woodworking, and metal craftsmanship of the Joseon dynasty. In addition, pattern designs were developed by extracting unit patterns to maintain the original shape, and by adding, magnifying, reducing, and superimposing flat steps and employing the four-fold sequence. The data collected was 826 examples in textiles and crafts, and 34 species of plants were analyzed as follows. In general, the flower patterns preferred soft flowers, flowers, apricot, and peony patterns, and fruit patterns emerged as decorative designs for pottery and woodwork from the 17th century, featuring pomegranates, grapes, fluorines, peaches, and walnut floss. Textiles and woodwork were arranged with many circular designs, while pottery and metal crafts were filled in many ways. Expressive types appeared to be the same as stylistic types for textiles and ceramics, and the construction types were the same in pottery and metal crafts. As such, it was found that even in the different areas of the sculpture, the same aesthetic values were reflected in the common figurative features today. Therefore, in this study, we developed a unique and competitive pattern design that accommodates the modern times and the Joseon dynasty. This development is expected to contribute not only to the development of cultural and tourism products in the future, but also to the tourism industry induced by the Korean wave.

• Korean Journal of Veterinary Research
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• v.58 no.4
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• pp.177-182
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• 2018

Canine adenovirus type 2 (CAV-2) infection results in significant respiratory illness in dogs. Isolating and culturing CAV-2 allows for investigations into its pathogenesis and the development of vaccines and diagnostic assays. In this study, we successfully isolated a virus from a naturally infected dog in Gyeonggi-do, Korea. The virus was propagated in Madin-Darby canine kidney (MDCK) and Vero cells and showed a specific cytopathic morphology that appeared similar to a bunch of grapes. The virus was first confirmed as CAV-2 based on these cytopathic effects, an immunofluorescence assay, hemagglutination assay, and electron microscopy. The viral titer of the isolate designated APQA1601 reached $10^{6.5}$ 50% tissue culture infections dose per mL in MDCK cells and exhibited no hemagglutination units with erythrocytes from guinea pig. The virus was also confirmed by polymerase chain reaction and next-generation sequencing. The APQA1601 strain had the highest similarity (~99.9%) with the Toronto A26/61 strain, which was isolated in Canada in 1976 when the nucleotide sequences of the full genome of the APQA1601 strain were compared with those of other CAV strains. Isolating CAV-2 will help elucidate the biological properties of CAV-2 circulating in Korean dogs.

• The Korea Journal of Herbology
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• v.32 no.3
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• pp.71-78
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• 2017

Objectives : The various grape extracts derived from grape pulp, seed and skin, containing various types of polyphenols and flavonoids, have been known to have anti-inflammatory, antioxidant and improve cardiovascular condition as well as sun's damaging effects. However, there have been rare reports of various beneficial effects of grape fruit stem extract (GFSE), one of the waste products of grapes. We investigated anti-inflammatory and melanogenesis inhibitory effects of GFSE. Methods : One-hundred gram of grape fruit stem was extracted with 80% ethanol at room temperature for 3 days. After filtration, the ethanol was removed using vacuum evaporator, then lyophilized to obtain the dry extract which was stored at $-20^{\circ}C$ until used. NO levels were measured by using Greiss reagent. Prostaglandin $E_2$ ($PGE_2$) production was measured by ELISA assay. The expression levels of iNOS, COX-2, TRP-1 and TRP-2 were evaluated by western blot analysis. Results : GFSE reduced the level of nitric oxide and prostaglandin $E_2$ ($PGE_2$) production in a dose-dependent manner, compared to control. Expressions of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) protein were also effectively inhibited by the GFSE. In a tyrosinase inhibitory activity, GFSE significantly reduced the tyrosinase activity and melanin content in a dose dependent manner, compared to control. GFSE also decreased the expression of tyrosinase related protein-1 (TRP-1) and tyrosinase related protein-2 (TRP-2), known as a melanocyte-specific gene product involved in melanin synthesis. Conclusions : Therefore, these results indicated that GFSE had powerful anti-inflammatory and anti-melanogenic effects.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.10-17
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• 2008

The author examined the origins, the course and the period of introduction of 94 types of vegetables and fruits mainly used in Korea. Then, based on it, the author looks into the relationship between food culture in Korea and those in the Silk Road. Among the vegetables and fruits, 57 types are not originated from Korea 17 types of stem and leaf vegetables, 9 types of root and fruit vegetables. 7 types of fruits, 6 types of seed, 6 types of pomes, 2 types of berries and grapes, and 1 type of nut. Their origins are spread in Europe, Southwest and South Asia but interestingly, they are located near or along the Silk Road. Therefore, it can be presumed that the vegetables and fruits were introduced into Korea from its neighboring countries by way of the Silk Road even before the Three Koreas Period and they were eaten widely in the Joseon Dynasty. Thus, the Silk Road helped some of the vegetables and fruits used in Korea to be introduced into Korea and eventually, contributed to diversifying Korean food culture. The cultural exchange is not one-way but two-way communication and the cultural exchange through the Silk Road is no exception. It is certain that by way of the Silk Road, foods and recipes were introduced into Korea from other countries but at the same time, Korean foods and recipes were propagated to other countries. In the future, more researches and studies should be conducted to find out how the foods and recipes are exchanged among the countries by the way of the Silk Road.

• Food Science and Preservation
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• v.30 no.1
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• pp.52-64
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• 2023

100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates, five representative strains exhibited tolerance to sucrose, alcohol, pH, and potassium metabisulfite when compared with the control yeast strain (Saccharomyces cerevisiae KCCM 12615). All five yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA sequence similarity to S. cerevisiae. The pH, acidity, Brix, reducing sugar, alcohol, and organic acid contents were consistent in KPMW prepared from the S. cerevisiae KCCM 12615 and Y28 strains. KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free sugars than those of the KPMW made from the other yeast strains. The level of ethyl esters in KPMW prepared from the Y28 was higher than that in the other KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities of 57.06% and 55.62%, respectively, and a FRAP assay value of 0.72. Our results suggest that Y28 is a promising yeast strain for producing high-quality wines.

• Horticultural Science & Technology
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• v.33 no.3
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• pp.420-428
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• 2015

The majority of cultivated varieties of grape have perfect flowers that are clustered in an individual inflorescence. Grape flower has a single pistil, five stamens, a protective flower cap (calyptra), and a calyx. After fertilization, an individual flower develops into a single berry. Although there are a number of reported studies focusing on berry formation, berry enlargement, and sugar accumulation in grape, the morphological studies of flower, including gametophyte morphogenesis and structural change in floral organs, have not yet been studied in detail. In this study, we investigated the flower structure and development characteristics of grape using microscopy and defined the floral development stages 9 to 13 based on microspore or male gametophyte development stage from tetrad to mature pollen. We used seeded diploid table grapes 'Campbell Early' (Vitis labruscana) and 'Tamnara' (V. spp.) as plant materials. At floral development stage 9, pollen mother cells develop to tetrads. During floral development stages 10 to 11, unicellular microspore develop to mid bicellular pollen. At the end of floral stage 12, male gametophyte develops to mature tricelluar pollen. In floral stage 13, the flower cap falls off and flower bud opens. During floral development stages 9 to 12, there were no major changes in calyx length, whereas the length of the flower cap continuously increased. The flower cap-to-calyx length ratio was 2.0, 3.0, 4.5, and 6.5 at floral stages 9, 10, 11, and 12, respectively. The flower cap-to-calyx length ratio was consistent in the two grape cultivars, suggesting that the ratio is a morphological character representing floral development stage. This study provides a reference for determining floral development stage of the two grape cultivars. It will be useful for the determination of optimum time for microspore culture needed to generate doubled haploid lines and appropriate gibberellic acid treatment needed to induce parthenocarpic fruit development in 'Tamnara' grape.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.