• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.151-159
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• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1090-1096
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• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• Journal of Microbiology and Biotechnology
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• v.14 no.4
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• pp.715-721
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• 2004

Many food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean rice wine made by low temperature fermentation, was evaporated at $35^{\circ}C$. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than $\alpha$-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No.5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val- Val-His(Asn), Leu-Val-Pro, and Leu(Val)-Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His.

• Food Science and Preservation
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• v.17 no.5
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• pp.608-615
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• 2010

We investigated the effect of grape-must temperature ($50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$) on wine quality. We used Muscat Bailey A (MBA) grapes; these are often used in wine making in Korea. The numbers of viable bacteria, yeasts and molds in grape-must decreased with an increase in temperature. Polyphenol oxidase activities in grape-must were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, and tannin contents of MBA grape wine were higher after heating at $70^{\circ}C$ than after use of lower temperatures. Antioxidant activity was also enhanced after exposure to high temperatures, which may be attributable to the presence of increased levels of polyphenolic compounds in the grape-must. Thus, the heat treatment to prepare grape-must before wine fermentation greatly affects wine quality.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.785-792
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• 2006

The characteristics of alcohol fermentation using sweet persimmon juice were studied in static fermentation in an effort to develop new types of functional wine. The yeast strain Saccharomyces cerevisiae KCCM 12650 was selected for use in the fermentation of sweet persimmon juice. Attempts were made to modify the sweet persimmon juice in order to find suitable conditions for alcohol fermentation. The modified sweet persimmon juice (pH 4.0) that was most suitable for alcohol fermentation contained $24^{\circ}Brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 5 days of fermentation at $25^{\circ}C$, 12.8% of alcohol was produced from the modified juice and its pH was slightly decreased to 3.9. Browning of the wine was observed during storage due to the oxidation of phenolic compounds. The initial browning of 0.08% at $OD_{420}$ after fermentation increased to 0.40 during storage for 11 weeks at room temperature. The addition of $K_2S_2O_5$ was effective in delaying the browning of the wine. The browning of the wine decreased to 0.25 at $OD_{420}$ with the addition of 200 mg/L of $K_2S_2O_5$. The wine produced in this study contained some organic acids such as malic acid (6.82% g/L) and succinic acid (1.40 g/L), some minerals such as $K^+$ (947.8 mg/L) and $Mg^{2+}$ (36.4 mg/L), as well as soluble phenolics (779 mg/L of gallic acid equivalent). Schisandra fruit was added to the sweet persimmon juice during alcohol fermentation in order to improve the sour taste and flavor. The best sensory quality (taste, flavor, and color) was obtained by adding 0.5% schisandra fruit.

• KSBB Journal
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• v.16 no.2
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• pp.153-157
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• 2001

Alcohol fermentation conditions for the production of plum wine were investigated and further, sensory evaluation and physiological functionalities of the plum wines were also determined and compared with those of plum liquors made by soaking plums in a mixture of commercial soju and 10% sugar for 15, 30, 60 and 120 days. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to red plum juices and fermented at 25$^{\circ}C$ for 5 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the red plum wine were better than those of the plum liquors. However, the antioxidant activity, the SOD-like activity and the tyrosinase inhibitory activity of the plum liquors were better than those of the red plum wine. On comparing the red plum wine and the various kinds of plum liquors, the red plum wine was shown to be more acceptable by sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.386-392
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• 2003

Physicochemical and microbiological changes of grape wine fermented and aged at 25 and $15^{\circ}C$ for 2 and 14 weeks, respectively, were investigated. Viable bacterial cell number, $3.3{\times}10^2\;CFU/mL$ at the beginning of fermentation, increased to $2.3{\times}10^6\;CFU/mL$ after 2 weeks, then decreased to $1.9{\times}10^3\;CFU/mL$ after 14 weeks. Viable yeast cell number increased from $2.8{\times}10^2\;to\;2.2{\times}10^7\;CFU/mL$ during fermentation, then decreased to $1.6{\times}10^4\;CFU/mL$ after aging. Turbidity, pH, total sugar content, reducing sugar content, and solid content of grape wine decreased during fermentation, whereas acidity and alcohol content increased to 0.64 and 8.4%, respectively. Most physicochemical properties did not change significantly during aging. When grape wine was filtered through $0.45-{\mu}m$ nitrocellulose membrane, followed by various ultrafiltration membranes with different molecular weight cut-off values, Biomax 100K membrane with $100\;L/m^2/hr$ (LMH) of initial flux was chosen for ultrafiltration process. These membrane filtration treatments resulted in complete removal of microorganisms and decreases in turbidity, reducing sugar, and solid content. Physicochemical properties of wine did not change, and no microorganisms were found during storage at $30^{\circ}C$ for 12 weeks.

• 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.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.554-561
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• 2006

The objective of this study was to investigate the effects of browning inhibitors during fermentation and storage of rice-grape wine. Bentonite, polyvinylopolypyrrolidone (PVPP), and potassium metabisulfite were added to rice-grape wine during fermentation and storage in order to find an effective method of inhibiting browning. Total phenolics content, pH, amino acidity, hydroxymethylfurfural content, and absorbance at 420 nm were measured during storage to assess the effects of the different browning substrates. Potassium metabisulfite was the most effective browning inhibitior. Sensory evaluation also showed that rice-grape wine treated with potassium metabisulfite was highly Preferable in terms of color, taste, flavor, and overall quality.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.209-214
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• 2006

Various varieties of mulberry fruit and wines were investigated to determine their chemical properties and fermentation characteristics. Mulberry wines were manufactured with 'Cheongnosang', 'Cheonhyunosang', 'Deokcheonsang', 'Hwachosipmunja', 'Hwanyoupdaeyoup', 'Jasan', 'Mansaengbaeckpinosang', 'Palcheongsipyung', 'Sabangso' and 'Susungppong'. The factors for wine fermentation and quality such as soluble solids, polyphenol and organic acids were analyzed. The contents of soluble solid, reducing sugar and polyphenol, which were affected significantly by each other, were higher for 'Hwanyoupdaeyoup', 'Jasan' and 'Palcheongsipyung' mulberry than other varieties. Organic acids such as citric, malic, succinic and acetic acid were detected in the mulberry fruits. 'Palcheongsipyung' mulberry fruit had a higher content of souble solids $(14.6^{\circ}Brix)$ and polyphenol compounds (2.15 mg/ml). After fermentation, 'Palcheongsipyung' mulberry wine showed the lowest acetic acid in 3.23 mg/ml and the highest citric acid in 12.3 mg/ml. From these results, 'Palcheongsipyung' mulberry fruit was the most suitable for the fermentation of mulberry wine.