• Food Science and Preservation
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• v.18 no.5
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• pp.795-802
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• 2011

To determine the deacidification factor during carbonic maceration (CM), different temperature conditions were studied. The pH was higher in CM-$35^{\circ}C$ and CM-$25^{\circ}C$ and was lower in CM-$45^{\circ}C$. The total acid was inversely related to the pH. The malic-acid level decreased much more in CM-$35^{\circ}C$ than in CM-$45^{\circ}C$ while the lactic-acid level increased much more in CM-$35^{\circ}C$. The activity of the NADP-malic enzyme, which catalyzes the oxidative decarboxylation of L-malate into pyruvate, $CO_2$, and NADPH, was higher in CM-$25^{\circ}C$ and CM-$35^{\circ}C$ while CM-$45^{\circ}C$ showed no NADP-malic enzyme activity. The malic-dehydrogenase (MDH) activity was higher in CM-$25^{\circ}C$ and CM-$35^{\circ}C$ while CM-$45^{\circ}C$ showed no MDH activity. The oxalacetate decarboxylase activity was similar to the NADP-malic-enzyme and MDH activities. Pyruvate decarboxylase activity was shown in all the CM treatments. The L-lactic dehydrogenase (LDH) activity was not explored in the fermentation of pyruvate to lactate via LDH in the grapes during CM. In this study, it was confirmed that carbonic maceration reduced the malic acid during fermentation and was affected by the temperature. Moreover, it was assumed that the deacidification during the carbonic maceration of the grapes was probably correlated with the degradation enzyme activity of malic acid.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.543-547
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• 2006

In order to improve wine quality, the selection of yeast strain and of additives in the manufacture of Bokbunja (Rubus coreanus Miq.) wine was investigated. The chemical composition of the edible portions of Bokbunja fruits was 86.5% moisture, 0.2% crude protein, 0.9% crude fat, 6.6% crude fiber, 0.5% ash and $10^{\circ}Brix$ sugar, and was 2.99% fructose, 2.53% glucose and 0.07% sucrose in fruit extract. The predominant organic acids in the fruit were citric acid (14.57 mg/mL) and malic acid (2.24 mg/mL) with smaller amounts of shikimic, pyroglutamic and oxalic acid. During fermentation, citric and malic acid levels decreased, while formic and acetic acid were released. Saccharomyces cerevisiae KCCM 12224 (Sc-24) was more favorable for alcoholic fermentation of Bokbunja and the addition of 200 ppm of potassium metabisulphite to must was more efficient than other $SO_2$ sources with a higher overall acceptability score. Sc-24 increased alcohol production from 9.8 to 14.8% in a sugar concentration dependent manner $(18-28^{\circ}Brix)$. The color value of early stage Bokbunja must was improved by supplementing with Japanese apricot extract, but this did not influence the color value of Bokbunja wine after primary fermentation. The astringent taste of Bokbunja wine was reduced by removing the seed from the fruit. Sugar solution (50%, w/v) was used instead of sugar power to prevent the possibility of undissolved sugar due to insufficient mixing. This substitution did not influence sensory evaluation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.186.1-186
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• 2003

온주밀감의 당도를 높이고 신선도를 유지하기 위하여 무가온 비닐하우스에서 이듬해 2-4월에 수확하는 월동감귤은 부피과의 발생이 쉽고 저장성이 나빠 수확시기에 바로 출하하는 감귤을 제외하고는 저온저장이 필수적이다. 2월 하순에 수확한 월동감귤(궁천조생)을 저장 전에 키토산과 칼슘처리를 하고 저장에 미치는 영향을 검토하였다. 부패과 발생은 저장 30일부터 나타났고, 무처리에서는 그 이후 부패가 빠르게 진행되었다. 그러나 베푸란 또는 키토산과 칼슘 처리에서는 저장 60일까지 부패과의 발생을 억제할 수 있어서, 이 기간까지가 저장이 가능한 기간으로 보인다. 중량감소는 11월 하순에 수확한 궁천조생에 비하여 모든 처리에서 중량감소가 빠르게 진행되었다. 유리당은 11월에 수확한 궁천조생과 비교하였을 때 glucose은 비슷하였으나, sucrose, fructose은 다소 많은 양이 검출되었다. 유기산은 citric acid과 malic acid 2종류가 검출되었으며, 그 함량도 관행수확기에 수확한 감귤보다 citric acid는 1/2 이하로 낮게 나타났고, malic acid는 비슷한 함량이 나타났다. 저장기간이 경과함에 따라 유기산 함량은 서서히 감소하였으나, malic acid은 초기에 감소되었으나 3월 중순이후에는 일정한 수준을 나타났다. 유리아미노산의 함량은 11월에 수확한 궁천조생에 비하여 D,L-$\alpha$-aminoadipic acid, $\alpha$-amino- $\beta$-guanidinopropionic acid 등 2종을 제외한 27종이 검출되었다.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.551-557
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• 2008

In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to $11.1^{\circ}$Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of 'sweetness', 'fruitiness', and 'freshness of aroma', while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of 'nuruk', 'grain aroma', and 'yellowness'. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.

• Food Science and Preservation
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• v.14 no.6
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• pp.633-638
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• 2007

Changes in organic acid, mineral, color, curcumin and bitter taste of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Oxalic and lactic acid were gradually increased, and then malic acid and malonic acid were decreased by extending the picking time. Total organic acid was increased by extending the picking time and then decreased after January of the coming year. Minerals were increased by extending the picking time and decreased slightly after the coming year. Hunter color index, L, a and b, was increased by extending the picking time. Contents of curcumin in spring woolgeom was slowly increased by extending the picking time and autumn woolgeom was $1.8{\sim}2.5$ times higher than spring woolgeom. Intensity of bitter taste in two woolgeoms were not different by picking time and extracting solvents. Bitterness of spring woolgeom was strong as compared to autumn woolgeom.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.37-41
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• 2000

This study has been carried out to investigate the chemical composition of Acorus calamus L., a wild plant (Chang Po) which has long been used as a medicine or a hair rinse in Korea and China. Potassium was found to be the most predominant mineral in leaf and root, followed by calcium, magnesium, and phosphorus, in a decreasing order. Contents of potassium in leaf and root account for 54a.65 mg% and 242.87 mg%, respectively. Contents of these minerals in leaf were higher value than that in root. Glucose and fructose were found to be the major free sugars in leaf and root. Malic acid was the most abundant organic acid of leaf and root, and followed by citric acid. Fourteen different kinds of fatty acids were identified from the leaf and root. Content of unsaturated fatty acids. such as linolenic, and linoleic acid ware higher than that of saturated fatty acids. Content of total amino acids was 3 times higher in leaf than that in root. Leucine was the major amino acid in leaf and glutamic acid in root.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.912-917
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• 2005

Physicochemical components of dried green algae, Seaweed fulvescens (Capsosiphon fulvescens) with $96.02{\pm}0.02%$ moisture content, were investigated. Crude protein, crude lipid, ash and carbohydrate content of C. fulvescens were $31.76{\pm}0.26,\;1.01{\pm}0.21,\;13.58{\pm}0.62\;and\;53.65{\pm}0.73$, respectively. Predominant minerals were Na, Mg, Ca, K and P. Fe $(122.83{\pm}11.19mg/%)\;and\;Se\;(0.90{\pm}0.07mg%)$ contents in were higher than those of other seaweeds. Major free sugars were identified as fructose, glucose, sucrose, maltose and galactose. Organic acid including L-malic acid, citric acid, tartaric acid and d-malic acid were detected. Most abundant amino acids were glutamic acid, aspartic acid and alanine. Main fatty acids were palmitic acid, linolenic acid and stearidonic acid, with 58.37% polyenes.

• Food Science and Preservation
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• v.13 no.3
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• pp.322-328
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• 2006

This study was designed to investigate the Quality of salted eggplants with mixed rice bran and salt during 7 days at $4^{\circ}\C$ for the quality improvement and arrangement of eggplants exported to Japan. It was carried out to analyze the changes of the color, organic acids, amino acids and minerals during salting. L and b values of eggplants were decreased, and a value of eggplants was increased during salting. Organic acids such as acetic, citric, lactic, malic, and succinic acids were analyzed from eggplants. The content of acetic and malic acid were decreased during salting, but citric and succinic acid contents were increased The major amino acids were alanine, glycine, valine and leucine. Total amino acid content of Chukyang was decreased but that of Shikibu was not changed during salting. The major free amino acid was $\gamma$-aminobutyric acid and contents of $\alpha$-aminoadipic acid and $\gamma$-aminobutyric acid were increased during salting. Sodium and potassium were major minerals of eggplants. Sodium, potassium and magnesium were increased during salting.

• Microbiology and Biotechnology Letters
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• v.2 no.3
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• pp.141-147
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• 1974

The cultural conditions for L-glutamate production were investigated using Brevibacterium flavum nov. sp. D2209B, the most productive strain among 5 strains reported in preceeding paper. A temperature of 3$0^{\circ}C$ and a medium volume of 30 ml per 500-flask were selected as standard culture conditions. And the following results were obtained. 1. When the concentration of acetate in the medium was below 30 g per litre, the maximum amount of L-glutamate was accumulated. 2. KH$_2$PO$_4$, MgSO$_4$, FeCI$_3$ and MnCI$_2$ were required for the L-glutamate poduction, but the concentration of those inorganic salts little effected. 3. Signifcant amount of L-glutamate was accutnulated in the limited biotin concentration less than 0.3 ug per litre. 4. The addition of malic acid or succinic acid enhanced the accumulation. 5. The L-glutamate accumulation was related to the incubation time of seed; the amount of L-glutamate accumulated was maximum by inoculating 16-20 hour incubated seed. 6. In the medium containing sufficient amount of biotin for growth, L-glutamate accumulation was stimulated by the addition of penicillin at appropreate time during incubation.

• Food Science and Preservation
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• v.21 no.2
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• pp.206-214
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• 2014

In this study, the characteristics of alcohol fermentation using Elaeagnus multiflora juice were studied under static fermentation condition in an effort to develop new types of functional wine. After 9 days of fermentation at $25^{\circ}C$, the pH, soluble solids, reducing sugar, viable cell numbers, and alcohol contents were shown to be 3.32~3.33, $7.8{\sim}9.0^{\circ}C$, 29.84~31.05 g/L, 7.26~8.73 cfu/mL, and 11.0%, respectively. The heat treated juice exhibited significantly higher antioxidant activity than untreated juice while the soluble phenolic and flavonoid contents became higher. Also, the fermented wine after the heat treated at $120^{\circ}C$ for 30 min contained free sugar such as fructose (0.42 g/L) and glucose (0.09 g/L), major organic acids such as lactic acid (7.32 g/L), malic acid (2.59 g/L), succinic acid (2.16 g/L), and oxalic acid (3.08 g/L), and major flavanols and phenolic acids such as catechin (99.45 mg/L), epicatechin (264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid (6.44 mg/L), and salicylic acid (60.53 mg/L). In addition, DPPH radical and ABTS radical scavenging activities and FRAP assay results were 70.47%,, 65.93%, and 1.254, respectively. These results suggest that it is possible to produced a new type of wine using Elaeagnus multiflora fruits.