• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.366-370
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• 2007

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was $24^{\circ}Brix$ and an optimum temperature was $24^{\circ}C$. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and pH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.

• Applied Biological Chemistry
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• v.7
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• pp.15-19
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• 1966

In order to investigate the stability of the major component of malathion E.C. product, dimethyl S-(1, 2-dicarboxyethoxyethyl) dithiophosphate, toward the quality of glasswares as container, the amount of extractable inorganic components, change of pH and decomposition of the major component of the product were examined during the storage in brown-colored bottles of 100 ml. volume from 3 different companies in comparison with that in a Pyrex flask. 1. Malathion E.C. product was put in three containers A,B and C, and any changes occurring in storage were analyzed at three intervals of 60, 120 and 240 days. 2. It was shown that the amounts of Si, Mg, K, Ca, and Na extracted during these periods of storage differed markedly depending on the qualify of container. Container A revealed ten times higher extraction of Na and Ca than container B and C in a 8-month period. 3. Three commercial containers revealed the shift of pH from 6.5 to alkaline reaction in the storage whereas the Pyrex flask did not show any detectable change. In particular, the pH in container A changed to 9.2 in 60 days and 9.9 in 240 days. 4. The decomposition of malathion was the greatest in container A which showed the decomposition of 7.37% in 240 days. On the other hand, 0.5% was decomposed in the Pyrex flask. 5. The decemposition of malathion had a high correlation with the change of pH of water· in the same container, $r^2$ being 0.899. From the above results, it is concluded that about 10% of malathion E.C. product is decomposed in a year due to the alkaline metallic salts extracted from the container when it is stored in glassware bottles of lower quality.

• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.115-128
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• 2019

Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from $24.1{\mu}g/mL$ after 8 h to $43.9{\mu}g/mL$ after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded $8.9{\times}10^8CFU/mL$ when incubated at $37^{\circ}C$ for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.