• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• Journal of Conservation Science
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• v.24
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• pp.57-66
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• 2008

It is reported that excavated carbonized wooden objects tend to have more peeling and deformation stemming from the coexisting of different types of parts of objects. However, there is little research results on this. In this experiment, the sugar alcohol method was used and then compared with the results of the PEG4000 method which widely uses. This research targets: prediction of strength by weight increase, investigation of the dimensional stabilization effects by measuring the rate of shrinkage change, condition of drug penetration and change of wood texture by using a scanning electron microscope. As the results, the PEG4000 method needs a phased approach over 80% impregnation. On the other hand, the S A method remains steady from over 40% impregnation. The Deformation of carbonized wooden objects used in this experiment is considered as the phenomenon by shrinkage of non-carbonized parts. The PEG4000 method is verified the shrinkage in the samples treated with 20%, 40% and 60%; the S A method is verified the shrinkage in the samples treated with 20%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.300-304
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• 1991

Several experiments were conducted to elucidate a possibility of sweet sorghum, sugar beet and sugar cane as the resources of bio-energy which were collected from Philipine, India, Japan and Gene -bank in Korea. The experiments were carried out in Chinju, Korea from 1986 to 1988. When sweet sorghum cultivars were taken from 70 to 118 days after sowing on May 20, 1988 upto heading stage, the sugar content of stem was 6 to 14% and yielded 4 to 10ton per l0a in terms of the total fresh weight of plant. Sugar beet root contained 9.2 to 19.8% in sugar producting 3,542 to 6. 397kg per l0a. Meanwhile. the sugar content in stem of sugar cane was 15.2 to 16.7% and final growth the late October in this particular region. Particularly, F1 hybrid cultivar(s-l) of sweet sorghum could be harvested twice in a year. The alcohol quantity obtained from the juice of sweet sorghum was 180$\ell$ per l0a and was increased as sowing date was earlier. The results suggested that it would be possible to utilize the sugar crops as bio-energy resources using improved cultural methods and effective fermentation techniques.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1236-1241
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• 2010

The present study investigated the alcohol fermentation characteristics of citrus fruit hydrolysates for the development of citrus fruit wine with enhanced functionality. The alcohol content of whole citrus (A) and removed peels citrus fruit (B) was 10.13% and 10.83%, respectively. The sugar content of (A) was $12.98^{\circ}Brix$, which was slightly higher than that of (B) ($11.38^{\circ}Brix$), but no significant difference in the alcohol fermentation characteristics was observed. Although the hesperidin content was not largely affected by removed peels the narirutin content of (A) was increased to $281.31\;{\mu}M$, which was significantly higher than that of (B) ($199.05\;{\mu}M$). Thus, the whole citrus was used for fermentation. Investigation of alcohol fermentation characteristics based on yeast type found that the maximum alcohol content was 12.75% when S. bayanus EC-1118 was used. The alcohol content reached 12.40% at an initial acidity of 0.2%, but when the initial acidity was higher than 0.2%, the alcohol content was slightly decreased. At an initial sugar content of $22^{\circ}Brix$, the alcohol content was 11.65%, and the maximum alcohol content of 12.85% was observed when at an initial sugar content of $24^{\circ}$Brix.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.679-683
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• 2003

Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32$^{\circ}$Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8$^{\circ}C$ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18$^{\circ}$Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96$^{\circ}C$ of fermentation temperature. Residual sugar content revealed minimum value (3.97$^{\circ}$Brix) under the condition of 15.00$^{\circ}$Brix, 52.00 hr and 26.0$0^{\circ}C$. The optimum conditions for each alcohol fermentation were 14$^{\circ}$Brix, 50 hr and 28$^{\circ}C$.

• Journal of Korean Academy of Rural Health Nursing
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• v.6 no.1
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• pp.23-32
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• 2011

Purpose: This study was conducted to estimate the relationship between health behavior and follow-up needed for results of health examinations. Methods: The participants were 2,245 adults over age 19. Data from the National Health and Nutritional Examination Survey VI-1 was used. Health behavior was defined as smoking, alcohol consumption, physical activity, hours of sleep and BMI. Those who needed follow-up care after a health examination were defined as having abnormal blood pressure, abnormal blood sugar, or abnormal blood cholesterol. Results: The proportion needing follow-up was 77.4%. The odds ratio (95%CI) for needing follow-up for blood pressure for men was 1.59 (1.18-2.15) with excessive alcohol consumption over one month, and 2.33 (1.73-3.13) with obesity, and for women, 3.55 (2.66-4.74) with obesity. For blood sugar in men it was 1.59 (1.18-2.15) with excessive alcohol consumption and 2.33 (1.73-3.13) with obesity, and for women, 3.55 (2.66-4.74) with obesity. For low HDL-C in men it was 0.53 (00.40-0.72) with excessive alcohol consumption and 2.39 (1.81-3.15) with obesity, and in women, 0.73 (0.57-0.94) with excessive alcohol consumption and 1.66 (1.29-2.14) with obesity. For high triglycerides it was 2.37 (1.42-2.39) with smoking and 2.34 (1.70-3.22) with obesity in men and in women, 1.51 (1.05-2.16) with obesity. Conclusions: The results of this study indicate that obesity is associated with high blood pressure, high blood sugar, low HDL-C, and high triglycerides.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• Food Science and Preservation
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• v.18 no.5
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• pp.779-785
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• 2011

This study was conducted to investigate and compare the characteristics of alcohol fermentation in oriental melon by different yeast. As a result, no significant difference in pH, total acidity and sugar content was found in alcohol fermentation of oriental melon by different yeast. The pH was shown to be constantly maintained but the total acidity was shown to increase during fermentation process. The sugar content was rapidly decrease starting from 3 day of fermentation, and it was reduced to be approximately 7 oBrix after fermentation. For organic acid content, lactic and citric acid contents were shown to be the highest in all periods of fermentation, which revealed that lactic and citric acid were major organic acids. Free sugar content were shown to gradually decrease during the fermentation and to be rarely detected at 9 days of fermentation. Alcohol content was shown to be 14.20% at (C) S. cerevisiae RC-212, which was the highest content. It was shown to be more than 12% at other periods, which showed that no significant difference in alcohol content was found according to different yeast. For alcohol components, acetaldehyde content was shown to be the highest at (E) S. cerevisiae K1-V1116, and methanol content was shown to be relatively higher at (C) S. cerevisiae RC-212 and (D) S. bayanus EC-1118. N-propanol, 2-methyl-1-propanol and isoamyl alcohol, which belong to fusel oil, were shown to be produced at 3 day of fermentation and gradually increase. These results, no significant difference in physicochemical properties of alcohol fermentation in oriental melon by different yeast.

• Food Engineering Progress
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• v.15 no.4
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• pp.338-345
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• 2011

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

• Microbiology and Biotechnology Letters
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• v.16 no.6
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• pp.505-509
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• 1988

Ethanol productivity of a xylose fermenting yeast (Candida sp. X-6-4l) isolated from soil was investigated in laboratory scale using Erlenmeyer flask and mini-jar tormentor. The optimal conditions of xylose fermentation in flask experiment were pH 4, asparagine as nitrogen source, xylose 20g/$\ell$, and in these condition, ethanol yield was about 80% to theoretical yield. Using mini-jar fermentor containing 5% total sugar with 2.5% xylose and 2.5% glucose, we obtained 2.3%(v/ v) ethanol and the corresponding efficiency was 72.3% of total sugar. In this case, the consumming speed of sugar under aerobic condition was faster than that of anaerobic condition, and glucose was used previously to xylose. The optimum concentration of xylose for ethanol fermentation in mini-jar fer-mentor scale was 5%, and the efficiency was 69% of total sugar(Alc.2.2% v/v).