• Food Science and Preservation
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• v.15 no.1
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• pp.150-154
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• 2008

This study investigated 1he fermentation characteristics and sensory properties of white wine made from the Chilean grape varieties Thomson Seedless (T), Red Globe (R), and a mixture thereof (M). The pH fell during fermentation and final pH values of 3.63-3.68 were slightly higher than is usual in white wine. The total acidity increased during the alcoholic fermentation and leveled at 0.56-0.71% Ater 15d, the sugar contents and specific gravities attained final values. The L value of wine made from R grapes increased from 65.05 to 96.77, of wine made from T grapes from 77.41 to 99.6, and of wine made from M grapes from 71.73 to 98.41. The a value of all wines decreased quickly during the first 4 d of fermentation and the b values of T and M wines (not R wine) also fell rapidly during this time. The final alcohol concentrations of the wines were 14 -14.9% (v/v). The white wines made from T, R, and M grapes received similar scores in a directional difference sensory test. The color and flavor of white wine made from T grapes scored highest (5.6 and 5.35 respectively; p<0.05 for both values), but overall acceptabilities of all three wines were similar (4.30-4.85, p<0.05).

• Food Science and Preservation
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• v.24 no.6
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• pp.758-763
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• 2017

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.226-232
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• 2004

Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and $12^{\circ}Brix$, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelon beverage at above $70^{\circ}C$ decreased redness. Sterilization at $60^{\circ}C$ for 10 to 30 min or at $70^{\circ}C$ for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was better than alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7 : 3 for extract of 20 g raspberries/L : extract of 30 g omija/L.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.319-327
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• 1981

In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after $40{\sim}50$ days brewing.

• Applied Biological Chemistry
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• v.23 no.4
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• pp.228-241
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• 1980

The red ginseng extract and its components were investigated for their activation effects on the growth of Saccharomyces cerevisiae IAM and Saccharomyces formosensis No. 396 IAM. Changes in the number of cells, alcohol production, $CO_2$ evolution, pH and the rate of sugar consumption and of fermentation were compared during growth at $30^{\circ}C$ for 120 hours. The addition of ethanol extract and saponins from red ginseng were found to exihibite a significant increase in all physiological activaties of yeast, and its maximum activites were obtained at 1.5% ethanol extract concentration. The physiological effects of panaxadiol and panaxatriol, two major groups of saponin, were also compared to those of crude saponin and found that the former showed a small increase in physiological changes. However the difference was not significant. The overall contents of ginsenosides of ethanol extract and crude saponin during fermentation were not significantly affected by the growth of roasts, except a small increase in ginsenoside $-Rg_2$ and decrease in -Rd.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.154-161
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• 1988

In order to improve the quality of amino acid soysauce, this experiment was carried out as follows; koji added amino acid soysauce(KAAS) was prepared by addition of defatted soybean and meal koji into amino acid soysauce containing $0.5%{\sim}1.5%$ of total nitrogen. Various physicochemical characteristics of KAAS during aging were determined. Total nitrogen, amino-nitrogen, specific gravity, pure extract, total acidity and color were high in KAAS at high total nitrogen. After one month aging, reducing sugar was high in KAAS at high total nitrogen, but pH was high in KAAS at low total nitrogen. Ethyl alcohol was 2.07% in KAAS at 0.5% of total nitrogen after five months aging and 1.4% in KAAS at 1.5% of total nitrogen. Levulinic acid and lactic acid were high in KAAS at low total nitrogen. The results obtained above summarized as the quality of KAAS were highly good at $0.5{\sim}0.7%$ of total nitrogen after two or three months aging.

• Journal of Life Science
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• v.26 no.7
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• pp.796-804
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• 2016

In the present study, we screened suitable yeasts for wine fermentation and evaluated the fermentative characteristics of Saccharomyces sp. BCNU 6006 and its anti-oxidant activities. Firstly, various yeasts were isolated from Makgeolli, fruits, and fermented foods. Then, the preliminary selections of suitable yeasts were made using an enzymatic activity assay of glucosidase, glycosidase, protease and tolerance to ethanol and SO₂. In addition, the production of biogenic amines and hydrogen sulfide was also monitored. The 9 yeast strains initially selected were determined to belong to the genera Saccharomyces and Kazachtania phylogenetically. We investigated the optimal conditions for wine fermented with black garlic juice (BGJ). The optimal conditions of alcohol fermentation using BGJ were 26 brix, 28℃, and 10 days. Finally, the fermentation products of black garlic wine (BGW) fermented with Saccharomyces sp. BCNU 6006 exhibited 15.03% ethanol, 12 brix of sugar, and pH 4.01. The contents of total polyphenol, total flavonoid, tannin, and 5-HMF compound of BGW were 3.85 mg/ml, 0.51mg/ml, 5.90 mg/ml, and 0.07 mg/ml respectively, lower than that of BGJ. DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power of BGW were 90.77%, 95.20% and 1.261 respectively, lower than that of BGJ. Superoxide anion (O²-) radical scavenging activity was 94.42%, higher than that of BGJ. Based on the above results, the industrial potential of Saccharomyces sp. BCNU 6006 as a wine-making yeast was confirmed in the present study.

• Journal of Life Science
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• v.18 no.4
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• pp.556-564
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• 2008

Response surface methodology was used to monitor the optimization of fermentation conditions for red ginseng wine. A central composite design was applied to investigate the effects of independent variables, fermentation temperature ($X_1$), fermentation time ($X_2$) and initial pH ($X_3$) on dependent variables, physicochemical characteristics and effective ingredients. Alcohol and total sugar content were significantly affected both by fermentation temperature and time. Crude saponin content was greatly affected by fermentation time, and pH was significantly affected by initial pH. Fermentation time and initial pH had a greater effect on ginsenoside content than fermentation temperature. Ginsenoside content increased along with fermentation time and initial pH. We elicited a regression formula for each variable, and superimposed the total optimum points of fermentation conditions for physicochemical characteristics and the effective constituents. The predicted values at the optimum fermentation conditions were at $21{\sim}27^{\circ}C$ for $15{\sim}20$ day in initial pH $4.6{\sim}5.2$.