• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.457-464
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• 2014

This study investigated the effects and interrelationship on sensual behavior and wine information sources in selection attributes of wine. Selection attributes of wine were categorized into four variables: sensual behavior, recommend information, label information, and wine information. The study showed that for sensual behavior variable, "taste" was the most influential item as compared to "food harmony", "mood harmony" and "partner's choice". For recommendation information, label information and wine information, "specialist", "grape varieties" and "brand" had the most significant effects. The study performed factor analysis on sensual behavior and wine information sources. The cumulative variance was 74.197%, implying that all four variables incorporated appropriate items. In the reliability analysis, all four variables showed Cronbach's ${\alpha}$ values above 0.6. In the analysis of the causal relations using a structural model, the effects of customers' sensual behavior on wine information sources was further investigated. The model verified that taste, food harmony, mood harmony and partner's choice, which are items of sensual behavior, had significant impacts when choosing wine. Sensual behavior influenced all wine information sources, which customers utilize in decision-making. Among these sources, sensual behavior had the biggest effects on recommendation information, followed by wine information and label information.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.611-620
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• 2015

This study was conducted on wine consumers to explore their behavioral characteristics concerning their drinking frequency of wine, wine selection factors, and difficulties in selecting wines. Data were collected during February 19th 2014 to April 20th 2014. Respondents were students who were taking classes about wine at a University located in the Gyeonggi-do area. Prior to the analysis, wine consumers were classified based on frequency of consumption: those who consumed wine less than once a month were classified as "Tell me consumers", whereas those who consumed wine once or more a month were classified as "Engage me consumers." The wine selection factors of the two groups were as follows: 'label aspect', 'taste and aroma', 'use purpose', and 'price and recommendation'. Regarding 'label aspect' and 'use purpose', there were significant differences between the two groups. Regarding difficulties in selecting wines, "Tell me consumers" mentioned the following: 'experience', 'price', and 'food pairing'. "Engage me consumers" mentioned the following: 'ability to identify new wines' and 'tastes of others who drink with or oneself'. Classifying domestic wine consumers and their behavioral features of drinking frequency of wine can be used for market segmentation of wine consumers.

• The Journal of the Korea Contents Association
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• v.14 no.1
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• pp.478-487
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• 2014

The purpose of this research is to find out how the characteristics of healthy lifestyle and wine selection influence each other, and how healthy life and wine selection themselves influence the overall satisfaction of wine. The data collected for this study was taken from a sample of 285 persons during the period of August 29, 2013 to September 29, 2013. Extrapolating from the data, three different characteristics of a healthy lifestyle were identified: health confidence, health sensibility and a desire for good health. Three different characteristics of wine selection were also identified: wine label, wine experience and wine recommendation. The relations of influence between healthy lifestyle and wine selecting attributes were analysed through canonical correlation and regression analysis. This report concludes that healthy lifestyle and wine selection strongly influence each other and their combination has a significant influence on the satisfaction of wine. Among the different healthy lifestyle characteristics identified, the desire for good health was the primary factor that significantly influenced wine satisfaction. With regard to wine selection, the label of wine and experience of wine were the primary factors that significantly influenced wine satisfaction.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.125-137
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• 2011

Recently the research on the system using images taken from camera phones as input is actively conducted. This paper proposed a system that shows wine pictures which are similar to the input wine label in order. For the calculation of the similarity of images, the representative color of each cell of the image, the recognized text color, background color and distribution of feature points are used as the features. In order to calculate the difference of the colors, RGB is converted into CIE-Lab and the feature points are extracted by using Harris Corner Detection Algorithm. The weights of representative color of each cell of image, text color and background color are applied. The image similarity is calculated by normalizing the difference of color similarity and distribution of feature points. After calculating the similarity between the input image and the images in the database, the images in Database are shown in the descent order of the similarity so that the effort of users to search for similar wine labels again from the searched result is reduced.

• The Journal of the Korea Contents Association
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• v.12 no.5
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• pp.431-446
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• 2012

In this study, a survey was carried out on wine consumers over age 20 experienced in wine purchase and drinking from December 1 through December 31, 2011 with the object of figuring out the effects of wine selection attributes on satisfaction and repurchase intention, and making an empirical analysis of the difference depending on involvement in wine. The findings of this study are summarized as follows. The effect of wine selection attributes on satisfaction showed that price, label and wine characteristic had a significant positive effect on satisfaction. The effect of wine selection attributes on repurchase intention showed that locality, price, and wine characteristic had a significant positive effect on repurchase intention. For wine attributes affecting satisfaction, the wine involvement moderated the relationship between locality, price, and satisfaction of wine attributes. And for wine attributes affecting repurchase intention, the wine involvement moderated the relationship between label and repurchase intention of wine attributes. In other words, local characteristics and reasonable prices of the cultivation areas for wine, and indigenous characteristics of wine in quality itself supported the existing preceded findings. And these findings showed the characteristics in that the wine involvement moderates satisfaction and repurchase intention.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.

• International Journal of Contents
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• v.10 no.4
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• pp.1-10
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• 2014

In this paper, we propose a method to build an accurate initial trimap for the GrabCut algorithm without the need for human interaction. First, we identify a rough candidate for the label region of a bottle by applying a saliency map to find a salient area from the image. Then, the Hough Transformation method is used to detect the left and right borders of the label region, and the k-means algorithm is used to localize the upper and lower borders of the label of the bottle. These four borders are used to build an initial trimap for the GrabCut method. Finally, GrabCut segments accurate regions for the label. The experimental results for 130 wine bottle images demonstrated that the saliency map extracted a rough label region with an accuracy of 97.69% while also removing the complex background. The Hough transform and projection method accurately drew the outline of the label from the saliency area, and then the outline was used to build an initial trimap for GrabCut. Finally, the GrabCut algorithm successfully segmented the bottle label with an average accuracy of 92.31%. Therefore, we believe that our method is suitable for product label recognition systems that automatically segment product labels. Although our method achieved encouraging results, it has some limitations in that unreliable results are produced under conditions with varying illumination and reflections. Therefore, we are in the process of developing preprocessing algorithms to improve the proposed method to take into account variations in illumination and reflections.

• Journal of KIISE:Computing Practices and Letters
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• v.16 no.5
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• pp.546-550
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• 2010

In this paper, we propose a method for the postprocessing of cursive script recognition in Wine Label Images. The proposed method mainly consists of three steps: combination matrix generation, character combination filtering, string matching. Firstly, the combination matrix generation step detects all possible combinations from a recognition result for each of the pieces. Secondly, the unnecessary information in the combination matrix is removed by comparing with bigram of word in the lexicon. Finally, string matching step decides the identity of result as a best matched word in the lexicon based on the levenshtein distance. An experimental result shows that the recognition accuracy is 85.8%.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.04a
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• pp.384-385
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• 2011

본 논문은 중요도 맵과 Mean Shift 알고리즘을 이용하여 모바일 폰 영상 내의 와인 라벨 검출 방법을 제안한다. Mean Shift 알고리즘은 비모수적 클러스터링 기술로 클러스터의 수에 대한 사전 지식이 없이도 클러스터링이 가능한 알고리즘인데 실행 시간이 많이 필요한 단점이 있다. 이러한 문제를 해결하기 위해서 입력 칼라 와인 영상에 Saliency Map을 먼저 적용하고 영상의 두드러진 영역을 찾는다. 다음으로 Mean Shift 알고리즘을 이용한 분할 결과에서 얻은 칼라 마스크를 따라 빈도가 가장 높은 칼라 영역을 찾고 와인 라벨 영역을 검출한다. 실험결과를 통하여 제안된 방법을 모바일 폰을 이용하여 획득된 다양한 와인 영상의 라벨 영역을 효율적으로 검출할 수 있음을 볼 수 있다.

• Food Science and Preservation
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• v.13 no.6
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• pp.669-674
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• 2006

In order to develop a model on the quality and nutrition label of Korean fruit plum, we first examined the quality and nutritional characteristics of Korean Plum, ChooHee. The contents of moisture, crude protein, crude fat, crude fiber, crude ash and N-free extinct were 92% 0.74% 0.64% 1.65%, 0.32% 4.29% respectively. Thus the total calorie of the sample was 32 kcal/100 g. The content of sugar, acidity and Vitamin C were $33{\pm}0.85 Bx^{\circ}$, $1.08{\pm}0.12%$ and $7.037{\pm}0.317mg%$ respectively. The principle minerals were S, K, Ca, Na, and Mg. Major free sugars were fructose, glucose and sucrose and major organic acid were succinic acid, malic acid and citric acid. The difference of contents of total phenols between peel and flesh pare were considerable. The total phenolic contents of whole fruit were $75.55{\pm}0.73mg%$. On the above results, the quality and nutrition label of Korean plum were developed in the first time. We expect that this study on labeling could play an important role to the quality control and marketing of Korean agricultural products.