• Journal of the Korea Furniture Society
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• v.20 no.1
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• pp.42-51
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• 2009

As wine culture becomes popular among the people in modem society, the consumption of wine has increased due to the need to enjoy wine at home. Nonetheless, the development of wine cabinet has not made much progress. In order to compensate such matter, a wine cabinet that satisfies the taste of new generation as well as the need demanded in the modem living space is transcended its simple and solemn image embedded in wooden colored form, which is often found in existing products. First of all, the definition, kind, bottles, and glasses of wine are examined and then a cabinet is developed depending on the design process. The body of the wine cabinet is finished with black lacquer after attaching ash-patterned veneer on MDF and the front plate of the drawer is finished with the colors displayed in Mondrian's painting on MDF. The upper part is designed to store wine glasses and below the wine rack is the space for wine storage considering the overall shape. The storage at the lower part is equipped with drawers of different sizes to emphasize practicability. In conclusion, such a unique design is believed to introduce the importance of design to the domestic furniture market being a foundation for the furniture industry.

• Journal of the Korean association of regional geographers
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• v.12 no.6
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• pp.720-732
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• 2006

This study investigates the possibility in establishing the wine theme village in Youngwol area, and grape production and wine industry in world and Korea. Wine import market formed since 1988 in Korea. Because Korean wine production will be finished in 2011, Korean farmers need the strategy against foreign grape and wine importers. That is to establish the wine theme village, one of green tourism. Many pensions and raftsmen are concentrated along the Donggang river, where Geowoun-ri of Youngwol area is located. Possibility in establishing the wine theme village in Geowoun-ri is depend on the attractive program that people enjoy in Youngwol are. The programs have to consist in the regional image.

• Journal of the Korea Society of Computer and Information
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• v.22 no.2
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• pp.81-87
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• 2017

Nowadays wine is increasingly enjoyed by a wider range of consumers, and wine certification and quality assessment are key elements in supporting the wine industry to develop new technologies for both wine making and selling processes. There have been many attempts to construct a more methodical approach to the assessment of wines, but most of them rely on objective decision rather than subjective judgement. In this paper, we propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. We used sequential forward selection and decision tree for this purpose. Experiments with the wine quality dataset from the UC Irvine Machine Learning Repository demonstrate the accuracies of 76.7% and 78.7% for red and white wines respectively.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1687-1692
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• 2015

Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to 'unfined' or 'unfiltered' wine, this study investigated the possibility of producing 'unfined' or 'unfiltered' wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.

• Journal of Life Science
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• v.25 no.9
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• pp.1072-1079
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• 2015

The lees of Korean traditional wine called as Jubak or Sul-jigemi in Korea is byproduct from alcohol fermentation industry, which is remnant of fermentation broth after filtration, centrifugation, distillation, or sedimentation during aging. Since, Korean traditional wines are produced from edible plant sources such as rice, foxtail millet, fruits and medicinal herbs with nuruk (a traditional fermentation starter and starch degrader), the Jubak from rice wine (takju), medicinal herb wine (yakju) and fruits wine are considered as safe byproduct and have various useful bioactivity. Considering the recent rapid increased production of Jubak from takju industry, and the reinforcement of dispose of Jubak as waste material in worldwide, the development of efficient reuse process for Jubak is necessary in traditional wine industry. In this review, the status of current industry, research and patent trends in relation with Jubak production, treatment, utilization and renewal was analyzed and different bioactive compounds including phenolic acids from Jubak were provided. Jubak is not any more waste material, and is the source of bioactive functional materials for food, cosmetics and medicinal industry. To develop the efficient and economic renewal technology including recovery process for bioactive substances from Jubak, systematic collaboration and research among the industry, academy and government is necessary.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.3
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• pp.155-162
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• 2021

With the global COVID-19 pandemic, the tourism sector and all consumption have contracted with the untact era. Wine will also be sold and developed in various ways non-face-to-face in the future. Therefore, it is necessary to develop apps and web servers that focus on health in the era of single-person households and non-face-to-face. This study used facial recognition data based on photos of adult men and women in their 40s and 50s to analyze the Sasang constitution through a mobile app and web server, and suggested wine recommendations suitable for their constitution. First, the user's body information is entered. And through the facial recognition mobile app, recommend the right wine after analyzing the body type. if it's not like the first recommended wine, it is configured to receive another wine recommendation. In the future, the number of single-person households will increase further, and in the age of well-being, wine recommendations that fit my body will be useful. Wine recommendation suitable for Sasang constitution will be a useful mobile application to manage personal healt

• Journal of Korea Entertainment Industry Association
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• v.13 no.4
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• pp.39-51
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• 2019

This study was tested on Ratafia Champagne Trouillard 1947 of old fortified wine and analyzed differences from existing wines. Old fortified wine in Champagne, France and blanding is Pinot Noir, Chardonnay and Pinot Meunier. Alcohol level is 18% and test date is Feb. 15-21, 2019(six days of decanting period/15 p.m. on the last tasting day). Tester is composed of one FICB grand commander one KOV Finland commander. The wine opening was tested for two blades after wire removal and the decanting time was applied to the calculation formula of 2019(this year)-1947(vintage year)/12=6 days set in this study. Aroma smelled like cherries, fruits, soy sauce and licorice and bouquet was identified in five stages. The first stage was presented with the smell of pot, the second stage was light coffee, the third stage smell of fruit and flowers, the fourth stage smell of wild honey and the fifth stage smell of refined brandy. Then, the test was analyzed in seven stages. This study has the following implications: First, the new concept of old wine was applied to fortified wine. Specific computational formulas for the decanting period were derived. The decanting presented five steps of aromas and bouquet. Wine testing has been expanded from the previous five to seven levels. A new taste of Champagne old fortified wine was analyzed.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.516-525
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• 2021

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.531-535
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• 2010

This study investigated the effects of different commercial yeast strains on the characteristics of peach wine. Peach fruit was inoculated with Fermivin, K1-V1116, EC-1118, D-47 and AR2. Peach wines fermented with the D-47, K1-V1116, and AR2 strains showed faster fermentation than wines fermented with the other strains. Wine fermented with EC-1118 had the lowest titratable acidity and highest pH. The ethanol content of wines fermented with different commercial yeast strains was in the range of 13~14%. In sensory evaluation, the wine made with EC-1118 showed the highest overall scores in color and acceptability.