• 동아시아식생활학회지
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• 제19권4호
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2004년도 추계 종합학술대회 논문집
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• pp.26-29
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• 2004

본 연구는 홈메이드 와인이 와인 산업에 미친 영향에 관한 대표적인 예로 캐나다를 소개하고, 이를 한국 와인 산업과 비교하여 캐나다로부터 유입된 한국 내 홈메이드 와인 산업의 발전이 국내 와인 산업에 미칠 영향에 대해 논하고자 한다.

• 한국식품영양학회지
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• 제36권6호
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• pp.445-451
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• 2023

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

• 동아시아식생활학회지
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• 제15권1호
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• pp.112-118
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• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• 한국식품영양학회지
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• 제10권2호
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• pp.254-262
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• 1997

본 연구는 1988년 식품개발연구원 지방명품 산학연 협동연구사업 연구비 지원에 의해 수행되었음. ^x The possibility of winemaking from a new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2,300∼3,800mg/ℓ. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 한국가구학회지
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• 제20권1호
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• pp.42-51
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• 2009

As wine culture becomes popular among the people in modem society, the consumption of wine has increased due to the need to enjoy wine at home. Nonetheless, the development of wine cabinet has not made much progress. In order to compensate such matter, a wine cabinet that satisfies the taste of new generation as well as the need demanded in the modem living space is transcended its simple and solemn image embedded in wooden colored form, which is often found in existing products. First of all, the definition, kind, bottles, and glasses of wine are examined and then a cabinet is developed depending on the design process. The body of the wine cabinet is finished with black lacquer after attaching ash-patterned veneer on MDF and the front plate of the drawer is finished with the colors displayed in Mondrian's painting on MDF. The upper part is designed to store wine glasses and below the wine rack is the space for wine storage considering the overall shape. The storage at the lower part is equipped with drawers of different sizes to emphasize practicability. In conclusion, such a unique design is believed to introduce the importance of design to the domestic furniture market being a foundation for the furniture industry.

• Mycobiology
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• 제39권2호
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• pp.109-112
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• 2011

Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at $25^{\circ}C$ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%. It had high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of 57.8% and antioxidant activity of 64.8%. Changes in the physicochemical properties and functionality of the Vitis hybrid-Robus coreanus red wine was investigated during a post-fermentation period of three months. The ACE inhibitory activity of the red wine increased as the post-fermentation period prolonged, and showed the highest ACE inhibitory activity of 70.4% 60 days post-fermentation. However, the antioxidant activity declined significantly to 47.2% during the post-fermentation period of 60 days. In terms of sensory evaluation, the Vitis hybrid-Robus coreanus red wine had the best acceptability 60 days post-fermentation.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2022년도 춘계학술대회
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• pp.690-693
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• 2022

본 연구는 와인 데이터를 활용하여 와인 품질에 영향을 미치는 요인에 대해 상관관계 분석을 실시하였고, 그 결과를 토대로 와인 품질의 기준을 예측 하였다. 본 연구에서 사용된 데이터셋은 포르투갈의 비뉴베르드(Vinho verde)에서 생산된 레드와인의 1599개, 화이트와인 4898개의 관측지의 데이터로 총 6497개를 사용하였다. 변수 항목은 물리적, 화학적 분석 테스트를 통해 와인 성분을 나타내는 12가지 성분 변수, 총 1599개의 관측치, 세계 와인 3대 생산지국가(프랑스, 이탈리아, 스페인)들의 대표와인 한 개씩 총 3개를 추가하였고, 그 국가들의 기후변화 데이터를 적용하여 분석하였다.

• Journal of Microbiology and Biotechnology
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• 제14권4호
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• pp.715-721
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• 2004

Many food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean rice wine made by low temperature fermentation, was evaporated at $35^{\circ}C$. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than $\alpha$-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No.5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val- Val-His(Asn), Leu-Val-Pro, and Leu(Val)-Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His.