• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.608-614
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• 2015

Four Korean commercial rice wines of diverse sensory properties were hedonically rated by 41 consumers. Each rice wine was paired with the selection from six widely popular compatible foods such as kimchi-jjigae, dotori-muk muchim, tteok-galbi, beoseot-jeongol, satae pyeonyuk, and haemul pajeon, and consumers were asked to rate the ideal match of each pair of four rice wines and six compatible foods by using a structured, 12-cm 'just right' line scale. Hedonic ratings of wines were additionally measured after intake of the food-wine pairs. Flavor matches of rice wines with strong ginseng, medicinal, and earthy flavor (JK) or with intense grain and sweet flavor (HS) were significantly higher compared to wines with fruity (SS) or mild-balanced (BS) flavor. The preference for HS wine, which ideally matched satae pyeonyuk, increased most significantly after intake of satae pyeonyuk, while the SS wine that matched ideally with kimchi jjigae did not show any significant increase in preference after intake of kimchi jjigae. Matching wines with food does not negatively affect the preference for the wine; rather, intake of a wine-food pairing increases the overall preference for rice wine.

• Food Engineering Progress
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• v.13 no.2
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• pp.130-137
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• 2009

This study evaluated the potential of utilizing the osmotic solution from dried mango processing as alternative raw material for mango wine making. Fermentation was carried out using two kinds of yeast strains Saccharomyces bayanus, Lalvin EC-1118 and Saccharomyces cerevisiae, Lalvin D-47 at 20$^{\circ}C$ for 28 days. Physicochemical analysis during fermentation was performed for each treatment and the resulting wine samples were analyzed for color, volatiles and sensory properties. Results of physicochemical analysis between the two fermenting samples as well as the wine samples show almost similar results regardless of the yeast strains. Wine color of sample wines after storage were not significantly different at p<0.05 and when compared with a commercial mango wine. From the volatile analysis, esters and alcohols constituted majority of the compounds. Production of several esters, alcohols, acids and terpenes were affected by yeast strain used in fermentation. Results of sensory analysis showed that wines fermented by S. bayanus EC-1118 strain was more acceptable although sensory scores between the treatments and the reference wine showed significant differences in all the attributes evaluated, except for bitterness. The utilization of osmotic solution from dried mango process could produce similar properties with existing commercial mango wines although there is still need for further work on the improvement of some sensory attributes of the mango wines.

• 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.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• Journal of Microbiology and Biotechnology
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• v.22 no.7
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• pp.960-966
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• 2012

The diversity and composition of yeast populations may greatly impact wine quality. This study investigated the yeast microbiota in two different types of wine fermentations: direct inoculation of a commercial starter versus pied de cuve method at an industrial scale. The pied de cuve fermentation entailed growth of the commercial inoculum used in the direct inoculation fermentation for further inoculation of additional fermentations. Yeast isolates were collected from different stages of wine fermentation and identified to the species level using Wallersterin Laboratory nutrient (WLN) agar followed by analysis of the 26S rDNA D1/D2 domain. Genetic characteristics of the Saccharomyces cerevisiae strains were assessed by a rapid PCR-based method, relying on the amplification of interdelta sequences. A total of 412 yeast colonies were obtained from all fermentations and eight different WL morphotypes were observed. Non-Saccharomyces yeast mainly appeared in the grape must and at the early stages of wine fermentation. S. cerevisiae was the dominant yeast species using both fermentation techniques. Seven distinguishing interdelta sequence patterns were found among S. cerevisiae strains, and the inoculated commercial starter, AWRI 796, dominated all stages in both direct inoculation and pied de cuve fermentations. This study revealed that S. cerevisiae was the dominant species and an inoculated starter could dominate fermentations with the pied de cuve method under controlled conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1860-1866
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• 2010

The purpose of this research was to characterize physicochemical properties and sensory evaluation of schizandra wines fermented by the yeasts, Sacchromyces cerevisiae SH8094 (S. cerevisiae SH8094) and Sacchromyces cerevisiae SH2855 (S. cerevisiae SH2855) isolated from schizandra fruits and stems and compare these results with the results from commercial activated yeast (Lalvin 1118) and a commercial schizandra wine. Three different schizandra wines fermented by S. cerevisiae SH8094, S. cerevisiae SH2855, and Lalvin 1118 showed similar results in pH and titratable acidity. On the other hand, the schizandra wines fermented by S. cerevisiae SH8094 and S. cerevisiae SH2855 showed high brix ($14^{\circ}$brix), low alcohol content (9%), and low yeasts count (4.1 log CFU/mL), compared with the schizandra wine fermented by Lalvin 1118. Both schizandra wines made with S. cerevisiae SH8094 and S. cerevisiae SH2855 showed higher scores in swallowing and overall acceptability than the schizandra wine made with Lalvin 1118. When compared with a commercial schizandra wine, the schizandra wine fermented with S. cerevisiae SH8094 showed better qualities in aroma ($6.65{\pm}1.47$), color ($7.53{\pm}1.14$), and overall acceptability ($6.76{\pm}1.03$). In conclusion, S. cerevisiae SH8094 which was isolated from schizandra fruits and stems has a high potential in schizandra wine fermentation.

• Journal of Applied Biological Chemistry
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• v.49 no.4
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• pp.125-130
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• 2006

In order to utilize non-commercial melon as alcoholic beverage material, in this study the optimum fermentation method and manufacture conditions were investigated and thereafter the properties of final product were determined. As for melon wine made with only melon juice, sensorial properties, particularly flavor, were not acceptable as alcoholic beverage. To improve the lack of melon wine, we made mash with cooked rice and Nuruk, and then added melon juice during fermentation. Acceptable sensorial properties were obtained in melon wine when 30% extract juice of oriental melon was added after 4 day of fermentation. The alcoholic beverage added melon juice showed much higher yellowness value than that without melon juice indicating that a clear yellow color similar to melon was actually observed in final product. Adding melon juice led little changes in amount and composition of free sugars, organic acids and amino acids and could improve sensorial properties.

• Korean Journal of Microbiology
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• v.8 no.3
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• pp.116-133
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• 1970

The microfloral survey was performed from Kokja, mashes and commercial Takju, Korean wine, in order to serve as the basic materials for the study of Takju brewing. The cutlines were summarized as follows ; A) microflora of Kokja. B) Microflora of Mashes. C) Microflora of commercial Takju.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.687-693
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• 2009

This study was conducted to investigate the antioxidant activity, fibrinolytic activity and cytotoxic effect of Korean traditional noble rice wine made using different methods (A-C) and commercial rice wine (D-H) on various tumor cell lines. The antioxidant activity of rice wine was measured by DPPH (2,2-dipicryl-1-picrylhydrazyl), ABTS [2,2'-azinobis(3-ethylbenzthiazoline-6-sulphonic acid)] and NO (nitric oxide) radical scavenging assay. In this study, Samhaeju showed the greatest fibrinolytic activity of 13-17U and exhibited the highest antioxidant activity. Among the different Samhaeju, the sample prepared using method C had the highest antioxidant activity. The cytotoxic effect of rice wine were also examined against the human cancer cell line (A549 cells and HeLa cells) based on the results of a WST-1 assay and morphological changes. Rice wine induced the inhibition of cell proliferation and morphological changes in tumor cell lines in a concentration-dependent manner, with Samhaeju diluted 10 fold having the strongest effect on these factors. These findings suggest that Korean rice wine has antioxidant activity and cytotoxic effect, and that these factors are influenced by the method of preparation.

• KSBB Journal
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• v.17 no.3
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• pp.266-270
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• 2002

Alcohol fermentation conditions for the production of Chinese quince wine were investigated. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to Chinese quince iuices and fermented at $25^{\circ}C$ for 10 days. Physiological functionalities of the Chinese quince wines were determined and compared with those of Chinese quince liquors made by seating of Chinese quince in a mixture of commercial soju and 10% sugar for 30 days and 60 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the Chinese quince wine were 36.7% and 24.0 U, respectively. Tyrosinase inhibitory activity and nitrite scavenging activity of the Chinese quince liquors were 96.7% and 52.7%, respectively and it were similar to those of the Chinese quince liquor trade from soaking of 60 days. Chinese quince wine was showed strong antibacterial activities against Staphylococcus aureus (8.5 mm of clear zone) and Klebsiella pneumonia(4.0 mm of clear zone).