• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• Journal of dental hygiene science
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• v.12 no.6
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• pp.696-701
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• 2012

The purpose of this study was to determine pH value of some alcoholic drinks sold in Korea and to provide the basic information which can cause dental erosion. Alcoholic drinks commercially sold were purchased from various big markets in Korea. The sorts of drinks tested in this study consisted of 5 brands of beers, 24 brands of makgeollis, 9 brands of wines and 12 brands of sojus. The test groups were selected randomly and the pH of each beverage was determined using a pH meter he each pH was measured. For statistical data, Mann-Whitney test was used to analyze difference for red wine and white wine and Kruskal-Wallis test was used to compare the pH of each test group. The result of this study was as followings: the mean pH of 5 brands of beers was 4.21, that of 24 brands of makgeollis 3.88, of 9 brands of wines 3.34 and of 12 brans of sojus 7.86. Each test group was significantly different (p<0.05). Except for soju groups, the test groups had a low pH value which can cause dental erosion. In terms of comparing between pH value of red wine and white wine, the result of this study represented that the mean pH of red wine was 3.45 and that of white wine was 3.21. This result showed the pH of two kinds of wine had a low pH which can lead to dental erosion and the difference of two wine were significantly different (p<0.05). As a result, some drinks sold in Korea have a high erosive potential on teeth since they have a comparatively low pH expect soju. Hence, when we consume some kinds of alcoholic drinks, we make sure to remember that the alcoholics which had a low pH, can have an effect on dental erosion that mean we should avoid to drink some alcoholic drinks with low pH for long time.