• Microbiology and Biotechnology Letters
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• v.37 no.3
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• pp.213-218
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• 2009

The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at $25^{\circ}C$ for 7 days by several yeasts. $11.2%{\sim}12.4%$ of ethanol from musts of 'Wonhwang', 'Whangkeumbae' and 'Whasan' were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from 'Niitaka' by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of 'Gamcheonbae' and 'Chuwhangbae' by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitaka-strawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.

• Food Science and Preservation
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• v.16 no.6
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• pp.991-998
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• 2009

We used pears to manufacture wine, and analyzed changes in pH, acidity and ethanol and sugar content during fermentation. Pear wine with added ginger (to improve quality) did not differ from ginger-free wine in pH or acidity level. The ethanol content of pear wine was the highest (13.0%, v/v) inpear wine with 0.1% (w/v) added ginger compared to pear wine with no ginger, and sensory tests examining taste and color yielded the highest scores for pear wine with 0.2% (w/v) ginger. To assess storage stability, pear wine was treated for 30 minutes at $55^{\circ}C$, $60^{\circ}C$, $65^{\circ}C$, or $70^{\circ}C$. Unheated pear wine showed rapid changes in pH and acidity level after 30 days of storage, whereas pear wine treated for 30 minutes at $60^{\circ}C$ did not show such changes. Total organic acid levels in pear wine increased by 0.71% and 0.89% (v/v), respectively. The free sugar level in pear wine decreased from 12.05% to 3.13% (w/v). Turning to phenolic compounds, caffeic acid, catechin, and epicatechin contents in pears were 1.64, 1.40, and 0.23 mg/100mL, respectively, with diverse compositions. Caffeic acid levels in pear wine decreased sharply to 0.12 mg/100 mL upon fermentation, whereas free catechin inpear wine increased to 1.16 mg/100 mL compared with 0.28 mg/100 mL in pears. Free arbutin increased from 8.34 mg/100 mL in pears to 10.39 mg/100 mL in pear wine. The free amino acid content of pear wine was 118.5 g/100 mL, but the levels of serine, alanine, glutamic acid, and aspartic acid decreased sharply upon fermentation, with corresponding increases in tyrosine, GABA, lysine, and arginine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.63-69
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• 2011

To characterize the polysaccharides which exist as soluble forms in Korean traditional alcoholic beverages, the polysaccharides were isolated from Korean pear wine and their anti-complementary activities were examined. The main polysaccharide, PW-1 was purified to homogeneity from the crude polysaccharide (PW-0) in pear wine by size exclusion chromatography using Sephadex G-75. Molecular mass of PW-1 was estimated to be 150 kDa and it contained significant proportion of mannose (81.8%) and 5 different minor component sugars such as arabinose (1.2%), galactose (2.7%), glucose (8.5%), galacturonic acid (5.3%) and glucuronic acid (0.5%). These analyses indicated that the main polysaccharide in pear wine was mainly present as a mannan which had originated from the cell walls of fermenting yeasts. On the other hand, PW-1 showed potent anti-complementary activity in a dose-dependent fashion. Identification of C3 activation products by the crossed immunoelectrophoresis using anti-human C3 and anti-complementary activity of PW-1 in $Ca^{++}$-free condition suggested complement activations by PW-1 from Korean pear wine occur via both classical and alternative pathways.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.606-611
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• 2009

This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.

• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.199-209
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• 2009

For increasing the consumption of pear, the pear wines were made by using eight different kinds of yeast. The chemical properties, such as pH, acidity, ethanol and sugar contents, and the consumer acceptance of various pear wines were analyzed. In analysis result of chemical properties, the value of pH was decreased and the acidity was increased until few days, and then retained during fermentation. The ethanol content was increased and the sugar content was decreased during fermentation. The pear wine brewed by B yeast (Lalnin, Saccharomyces cerevisiae) among eight different kinds of yeast had the highest content of ethanol, also this wine was represented the most consumer acceptance by the panels who consist of two age groups such as 20's to 30's and 50's to 60's. Therefore, we chose the yeast B for analyzing the effect of additives during fermentation. As the additives, the $K_2S_2O_5$ and ammonium phosphate as the disinfectant and hemicellulase and pectinase as fermenting conditioner were added into the pear wine brewed by yeast B. When additives are added, the chemical properties were the same as followed. Te values of pH was lower than when additives were not added(control). The acidity was he highest when ammonium phosphate was added, but the acidity was not changed after 4 day fermentation. Sugar contents when added $K_2S_2O_5$ 350ppm was shown the fastest deceasing, and it was orderly decreased as control, ammonium phosphate, hemicellulase, pectinase, and $K_2S_2O_5$ 175ppm. The decreasing rate of sugar content of these 6 test groups during fermentation gradually decreased without a big changes and the after 7 day fermentation, sugar contents were seldom decreased and the final sugar content was $9.5{\sim}9.8^{\circ}Brix$. In terms of change of the content of ethanol, all test groups generated 11~12.4% ethanol after 7 day fermentation. The group where ammonium phosphate was added generated 12.4% alcohol, which is the fastest speed and the group, which hemicellulase additive was added, showed generally slow alcohol generation rate. In terms of ethanol contents, the non-additive group and $K_2S_2O_5$ additive group showed 0.05%, which is very low, and hemicellulase and pectinase additive group is more than 0.5% which is rather high.

• Journal of the Korean Applied Science and Technology
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• v.6 no.2
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• pp.75-87
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• 1989

Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

• The Korean Journal of Pesticide Science
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• v.12 no.3
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• pp.256-261
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• 2008

Recently, Ussur brown katydid outbreaks caused a serious pest problem in areas of Yeongdong, Chungbuk. This study was performed to control the pest with environment-friendly method. Trap was made of PET plastic bottles that easily found near farmhouse. Attractant materials such as oak (Quercus acutissima) leaf, fruits (peach, apple, grapefruit and pear) sarcocarp or its juices, rice wine (makgeolli) and fish meal were directly applied into the manufactured trap and investigated for the attraction efficacy compared with the funnel trap. During one day, manufactured trap (fish trap) attracted the Ussur brown katydid more than funnel trap. The efficacy of attractant materials were as follows: peach juice (32.7 adults) > rice wine+fish meal (31.3 adults) > rice wine (27.0 adults) > pear juice (19.0 adults) > apple juice (17.2 adults) > fish meal (16.7 adults) > grapefruit juice (14.4 adults) > oak leaf (2.3 adults). The attractive efficacy of fruit juices to ussur brown katydid was more than fruit carcocarps, and the trap hangover 1m in height more than that on ground. The composition of rice wine and fish meal prolonged its efficacy when treated with disinfectant.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.270-274
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• 2007

To characterize the polysaccharides which exist as soluble forms in fruit wines, crude polysaccharides were isolated from red, white, raspberry, wild grape, and pear wine, respectively. Among them, the crude polysaccharide (RW-0) in red wine showed the highest yield and considerable amounts of thiobarbituric acid (TBA)-positive materials. The pectic polysaccharide RW-2 was purified to homogeneity from RW-0 by subsequent size-exclusion chromatography using Sephadex G-75 and its structure was characterized. RW-2 consisted of 14 different monosaccharides which included rarely observed sugars in general polysaccharides, such as 2-O-methyl-fucose, 2-O-methyl-xylose, apiose (Api), 3-C-carboxy-5-deoxy-L-xylose (aceric acid, AceA), 3-deoxy-D-manno-2-octulosonic acid (Kdo), and 3-deoxy-D-lyxo-2-heptulosaric acid (Dha). Methylation analysis indicated that RW-2 comprised at least 20 different glycosyl linkages such as 3,4-linked fucose, 2,3,4-linked rhamnose, 3'-linked apiose, and 2,3,3'-linked apiose, being characteristic in rhamnogalacturonan II (RG-II). High performance size-exclusion chromatography indicated that RW-2 mainly comprised RG-II of higher molecular weight (12,000), and that the changes of molecular weight to apparent 7,000 under less than pH 2.0 were observed. These analyses indicated that the higher molecular weight polysaccharide in RW-2 was mainly present as a RG-II dimer.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.69-79
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• 1990

Koryo(918-1352) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded With the help Of many king's agriculture first policy and the advancement in cultivating method . Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, Jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and fiat were crowed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while semi, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine, Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make Kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryo era shows that they elevated people's life and dietary culture.