• 한국식품과학회지
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• 제40권2호
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• pp.201-206
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• 2008

쌀에 더덕을 각각 0, 10, 20, 30% 첨가하여 제조한 더덕 약주의 이화학적, 관능적 및 항산화 특성의 변화를 조사하였다. 더덕첨가량의 증가에 따라 pH는 감소되었고 총산의 함량은 증가된 것으로 나타났다. 총당의 함량은 더덕 첨가량의 증가에 따라 증가하였고 알코올 함량은 감소하였다. 색도 중 L값은 더덕 첨가량의 증가에 따른 변화가 없었으나 a와 b값은 증가한 것으로 나타났다. DPPH 자유라디칼 소거 활성은 더덕 첨가 시 증가된 것으로 나타났다. 관능검사 결과 전체적 기호도에서 20% 더덕을 첨가하여 제조한 약주가 제일 우수한 것으로 나타났다. 이화학적,관능적 및 항산화 특성으로 보아 20% 더덕을 첨가하여 약주를 제조하는 것이 적합하다고 생각된다.

• KSBB Journal
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• 제27권3호
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• pp.161-166
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• 2012

The purpose of this work was to examine the antibacterial activity derived from a lactic acid bacterium isolated from korean rice wine, called makgeolli. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus casei HK-9, and registered in GenBank as [JQ951606]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH changes during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 576 mM and 199 mM, respectively, and pH was changed from 7.00 to 3.74 after 72 h of incubation. HPLC was used to confirm the production of lactic acid and acetic acid. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various food-poison causing bacteria (e.g., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Salmonella enteritidis). Ethanol tolerance of L. casei HK-9 showed up to 12% of ethanol within the culture.

• Journal of Microbiology and Biotechnology
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• 제22권3호
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• pp.339-342
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• 2012

This study describes the characterization of a new angiotensin I-converting enzyme (ACE) inhibitory peptide from a Korean traditional rice wine. After purification of the ACE inhibitor peptides with ultrafiltration, Sephadex G-25 column chromatography, and successively $C_{18}$ and SCX solid-phase extraction, reverse-phase HPLC, and size exculsion chromatography, two types of the purified ACE inhibitors with $IC_{50}$ values of 0.34 mg/ml and 1.23 mg/ml were finally obtained. The two purified ACE inhibitors (F-1 and F-2) were found to have two kinds of novel oligopeptides, showing very little similarity to other ACE inhibitory peptide sequences. The amino acid sequences of the two purified oligopeptides were found to be Gln-Phe-Tyr-Ala-Val (F-1) and Ala-Gly-Pro-Val-Leu-Leu (F-2), and their molecular masses were estimated to be 468.7 Da (F-1) and 357.7 Da (F-2), respectively. They all showed a clear antihypertensive effect on spontaneously hypertensive rats at a dosage of 500 mg/kg.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

• 한국식품영양학회지
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• 제5권2호
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• pp.69-76
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• 1992

Sogokju, an old Korean rice wine, was brewed in laboratory scale in February, 1978, and the changes in chemical component and microorganisms in wine mash were investigated during brewing. In the course of first-mash brewing, lactic acid bacteria became the most predominant microflora in 3 days of fermentation lowering the pH of mash to 4.2. But at 7 days, the most predominant microorganism was changed from lactic acid bacteria to least, pH reached 3.6, and the saccharogenic activity of mash was reduced from initial 10 to 3.6. During second-mash brewing, remarkable changes did not occurred in pH and acidity, maintaining 3.5∼3.7 of pH and 8.0∼8.8 of acidity. Ethanol fermentation was proceeded vigorously until 20 days of fermentation, but it reached stationary state with 18.5% ethanol after 40 days, leaving reducing sugar unfermented in mash. Even if saccharogenic activity continued all during fermentation, it was thought to be too weak. The final product of Sogokju filterate, fermented for 60 day, contained 18.8% ethanol, 5.0% reducing sugar,0.4:1 total acid, 0.057% volatile acid, 0.206% amino acid and 7.3% extract. In sensory test, Sogokju scored good marks with similar level to commercial Bupju or Chungju. It had pale yellow color, gentle Nuluk-flavor and acid taste just a little strong.

• Food Science and Biotechnology
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• 제16권2호
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• 한국식품과학회지
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• 제40권5호
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• pp.551-557
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• 2008

첨가원료의 종류가 술에 미치는 영향을 조사하기 위해 고문헌에서 보여지는 원료로 맥아, 옥수수, 감자, 콩, 차조, 현미, 찹쌀 그리고 멥쌀을 2단 담금 쌀 양의 30%(w/w)로 첨가원료 곡물을 달리하여 발효주를 제조하여 이화학적 특성과 관능특성을 비교하였다. 16일간 발효 후 최종 알코올 함량은 맥아와 찹쌀이 16.2%로 가장 높았고 pH는 4.14-4.57, 총산은 0.27-0.32% 수준으로 나타났으며 아미노산은 맥아가 0.36$\pm$0.02%로 가장 높게 감자가 0.18$\pm$0.01%로 가장 낮게 나타났다. 당도는 맥아가 11.1로 가장 높아 고형분 함량이 가장 많음을 나타냈고 감자가 8.35로 고형분 함량이 가장 낮은 것으로 나타났다. 착색도, 자외부흡수, 환원당은 모두 맥아를 첨가한 술에서 가장 높게 나타났고 감자를 첨가한 술에서 가장 낮게 나타나 원료에 따른 뚜렷한 차이를 알 수 있었으며 색도에서 명도는 맥아가 74.44로 가장 어둡게 나타났고 반대로 적색도는 맥아가 9.26로 가장 높게 나타났으며 황색도 또한 맥아가 33.46으로 가장 높게 나타났고 찹쌀이 10.98로 가장 낮게 나타났다. 유기산은 맥아, 차조 그리고 현미는 acetic acid>succinic acid>malic acid>citric acid>pyroglutamic acid, 옥수수와 감자는 citric acid>succinic acid>acetic acid>malic acid>pyroglutamic acid, 콩은 succinic acid>citric acid>acetic acid>malic acid>pyroglutamic acid, 찹쌀과 멥쌀은 succinic acid>acetic acid>citric acid>malic acid> pyroglutamic acid 순으로 나타났고 유리당은 모든 술에서 glucose>fructose>maltose 순으로 나타났다. 묘사분석 결과 찹쌀과 멥쌀은 전반적인 관능특성에서 단 향, 과일 향, 상쾌한 향이 높은 특성을 나타내어 유사한 관능특성을 보였고 반면 콩, 차조, 감자는 누룩 향, 구수한 향, 황색도가 강한 특성을 나타냈으며 옥수수는 전반적으로 각 특성이 강하지 않고 중간 정도 수준을 나타냈다. 전체적인 기호도는 현미와 옥수수가 6.0으로 가장 높았고 다음으로 찹쌀과 차조순서로 나타났으며 우리나라 전통주의 기본원료인 멥쌀과 이화학적 특성을 비교한 결과 기호도가 높게 나타난 옥수수와 현미가 첨가된 술의 아미노산도가 0.19-0.21$\pm$0.03%로 나타나 멥쌀 0.27$\pm$0.01%보다 0.07% 낮게 나타났고 유기산에서 acetic acid 함량이 옥수수는 1.06$\pm$0.35 mg/mL인데 반해 멥쌀은 2.97$\pm$0.50 mg/mL로 높게 나타났으며 유리당에서 fructose 함량이 멥쌀은 0.14$\pm$0.11 mg/mL인데 반해 옥수수와 현미는 0.34, 0.35$\pm$0.05 mg/mL로 0.2 mg/mL 정도 높게 나타난 것을 알 수 있었다.

• 한국식품과학회지
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• 제37권5호
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• pp.789-794
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• 2005

구기자(Lycii fructus)를 이용한 새로운 고부가가치의 전통주를 개발하기 위하여 먼저 구기자 열매를 이용하여 제조되는 구기자 전통주에 지골피, 두충, 감초와 민들레를 0.1%-3.0%까지 각각 순차적으로 첨가하여 발효주를 제조한 후 에탄올 생성량과 기호도를 측정하였다. 구기자 전통주에 지골피 0.1%, 두충 0.1%, 감초와 민들레 각각 1.0%를 덧밥에 첨가하여 발효시켰을 때 에탄올이 가장 많이 생성되었고 전체적인 기호도도 우수하였다. 여기에 구기자 잎을 0.1%, 0.5%, 1.0%씩 각각 첨가하여 구기자 전통주를 제조한 후 관능검사를 실시한 결과 구기자 잎을 0.1% 첨가하여 제조한 전통주가 기호도가 제일 높았고 항고혈압 활성을 나타내는 ACE 저해활성도 68.5%로 비교적 우수하였다.

• Journal of Microbiology and Biotechnology
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• 제20권12호
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• pp.1702-1710
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• 2010

Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.

• 한국식품과학회지
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• 제43권1호
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• pp.23-29
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• 2011

서울시내 거주의 20대에서 40대 남녀 104명을 대상으로 시판 약주 10종에 대해 브랜드 친밀도를 조사하고, 브랜드정보 비노출 및 노출시의 소비자 기호도와 구매의사 정도를 파악하였다. 브랜드 친밀도 조사에서는 'baekse' 제품이 가장 높은 브랜드 친밀도를 나타내었고 다음으로 'cheongo', 'chrys', 'sooguk' 제품이 60% 이상이 "들어본 적 있다" 이상으로 응답하여 중간 정도의 인지도를 나타냈다. 그 외의 제품은 인지도가 매우 낮은 것으로 나타났다. 제품의 브랜드와 제조사 정보가 제공된 상태에서 평가가 이루어질 경우 전반적으로 브랜드 친밀도가 높은 제품에서 유의적인 점수 상승으로 나타났다. 브랜드 인지도가 낮은 제품의 경우 브랜드 노출여부가 평가에 영향을 미치지 않았다. 또한 전반적인 약주제품의 기호도가 낮게 나타난 점을 감안하여 향후 약주 관련 제품의 기호도 제고를 위한 제품 최적화 연구 및 브랜드 인지도 개선이 필요한 것으로 여겨진다.