• 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 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.

• Acta Via Serica
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• v.3 no.2
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• pp.107-134
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• 2018

This paper is an art historical attempt to discuss the transfer and transmission of a certain visual idiom along the Silk Roads and to show the multi-dimensionality of the trans-regional, trans-cultural movement. The motifs of grapes and grapevines are discussed here for this purpose, including the grape-and-vine motif mixed with other animated figures and plants. A special emphasis is on China and its reception, but regional varieties within East Asia are also discussed. The motif is one of the most longstanding and versatile visual idioms, widely distributed along the regions of the Silk Roads. This deceptively familiar motif came to China, where grapes and viticulture were introduced far later than the West. The West developed various symbolisms ranging from manic revelry and heavenly unity with mystic beings, to royalty and power in different cultures. In China, this visual idiom was eagerly received in association with something exotic and re-interpreted in the context of Chinese culture. Without active viticulture, the motif transformed itself into beautiful design patterns and space fillers in China and East Asia. The natural appeal of jewel-like grapes acquired new meanings of fertility and happiness in the traditional East Asian cultural context. To see the cultural effect of viticulture on the visualization of this motif, the Islamic reception of the motif is briefly touched upon when countries to the West of China (서역 西域) were fully Islamized and heavily affected by the prohibition of alcoholic drinking.

• Food Science and Preservation
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• v.18 no.4
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• pp.604-611
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• 2011

Several wild yeasts were isolated from Korean grape varieties before and during spontaneous fermentation. Among them, four strains were isolated based on the alcohol content and flavor production in wine after fermentation of apple juice. In this study, the four yeast strains were identified and characterized. PCR-restriction fragment length polymorphism analysis of ITS I-5.8S-ITS II region with restriction endonuclease Hae III and Hinf I resulted in that all the strains showed a typical pattern of Saccharomyces cerevisiae. Pulse field gel electrophoresis showed three different chromosome patterns with a same band between strains SS89 and SS812. When ITS I-5.8S-ITS II sequences of the four strains were compared with one another, they were similar to those of Saccharomyces cerevisiae CBS 4054 type strain. Identity of the sequences was higher than 97% with those of the type strain. Phylogenetic analysis showed based on the sequences showed they were genetically closed to the type strain. The four identified strains were tested in a medium containing 200 ppm potassium metabisulfite, and the MM10 and WW108 inhibition rates resulted at up to 24 h. The four strains were tested at an incubation temperature of $30^{\circ}C$. The 30% sugar concentration in the medium (w/v) showed the highest growth in 36 h, especially in the case of SS89, which was close to growth 40. The four strains were tested in an 8% ethanol medium (v/v). Alcohol tolerance was initially kept in the incubation process. The strains began to adapt, however, to the exceeded resistance. The four strains showed the lowest inhibition rate at 24 h.

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.693-705
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• 2020

Grapes (Vitis spp. L.) are the third most produced fruit in the world. Crown gall disease caused by Agrobacterium vitis forms galls in the stems of the grapevines and reduces the vitality of the fruit trees, resulting in reduced yields. This pathogen has occurred in vineyards worldwide and caused serious economic losses. It is a soil-borne disease, so Agrobacterium vitis can survive for several years in vineyards and is difficult to control. Additionally, since there is no effective chemical control method, the most effective control method is the breeding of resistant varieties. To make the resistant variety, marker-assisted selection (MAS) enables fast breeding with low cost. In this study, we applied a genome-wide association study (GWAS), by combining phenotyping and genotyping-by-sequencing (GBS), for the development of a single nucleotide polymorphism (SNP) marker set related to crown gall disease using 350 grapevine varieties. As a result of the GBS based genotyping analysis, about 58,635 SNPs were obtained. In addition, the phenotypic analysis showed 35.2% resistance, 73% moderate susceptibility and 16.4% highly susceptibility. Moreover, after confirmation, two genes (VvARF4 and VvATL6-like) were shown to be related to crown gall disease based on the results of GWAS analysis, using the phenotypic data, and GBS. High-resolution melting analysis (HRMA) was performed using the Luna^® Universal Probe with real-time PCR to distinguish the melting peaks of the resistant and susceptible varieties. Our data show that these SNP markers are expected to be helpful in evaluating resistance against grapevine crown gall disease and in breeding.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.451-462
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• 1975

The qualities of the grape wines brewed with the varieties of Steuben, Muscat Bailey A, Merlot, Campbell Early and Alden were compared, and studied the mashing methods of the wine with a variety of Muscat Bailey A. and then investigated the aging effects of ultrasonic wave and the baking treatments on the new wines. The results obtained were as follows. 1. Extracts of the new wines brewed with the varieties of Steuben and Alden were 2.55 and 1.88 per cent respectively and the color densities of the wines with Merlot and Alden were 3.5 and 1.05 (optical density) respectively, and the other contents were not significantly different beween varieties. On the Otherhand, the results of sensory test showed that the order of favorite was the wines brewed with Steuben, Muscat Bailey A, Merlot, Campbell Early and Alden. 2. The effect of pasteurization ($55^{\circ}C$, 20 min.) on the inhibition of the growth of undesirable microorganism was appeared almost the same degree as the case of sulfiting (100 ppm), and the pasteurized must was more dense in color but slightly turbid than the case of sulfiting. 3. Glucose syrup was in adequate as a materials for supplemental sugar, and the quality of the new wine further fermented the free-run wine added the alcohol to be a constant alcohol content was almost the same as that of control. 4. Baking at $50^{\circ}C$. for 50 days to t he new wine from 0.45 to 0.65 per cent, and color density was also thicken from 2.8 to 3.17 (O. D). 5. Baking at $40^{\circ}C$. for 50days to the new wine brewed with Muscat Bailey A, increased the ester content of the wine from 0.37 to 0.65 per cent and color density was-also thicken from 3. to 4.2 (O.D). 6. Ultrasonic wave (150 watt, 20Kc) treatment for 10 hours to the new wine brewed with Muscat Bailey A, increased the ester content of the wine from 0.37 to 0.47 per cent.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.40-45
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• 2021

Prior studies of physiologically active substances in grapes have focused only on the fruit, pericarp, and branches, as well as the pulp and seeds. The present study assessed the changes in quercetin-3-O-glucuronide (Q3OG) and flavonol glycoside content using grape leaves from Vitis labruscana B. and V. coignetiae at different growth stages and provided basic data for quality control. Content analysis showed that both varieties differed in Q3OG and flavonol glycoside content by growth stage, and the components were found to be high in the order of fruit, maturation, and coloration. Also, Vitis labruscana B. has a better vascular relaxation effect than Vitis coignetiae. These results suggest that in the use of grape leaves as a functional raw material, Q3OG and flavonol glycosides can be used as indicator components. In addition, if raw materials for each growth stage are mixed in a particular ratio, it will be a way to manage the specific efficacy and content of indicator components.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.649-654
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• 2020

This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW52, MW55, MBA, WB, and Wangmeoru showed excellent chromaticity (90dE or higher). Total polyphenols, total anthocyanin and tannin, contents were the highest in Gaeryangmeoru, WB, Wangmeoru, and CB and would be advantageous for wine aging. The results of this study deemed Gaeryangmeoru and CB to be suitable for red wine preparation.

• Korean Journal of Plant Resources
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• v.36 no.5
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• pp.490-495
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• 2023

This study was conducted to investigate the growth and fruit characteristics of recently introduced or bred varieties in Korea and to review domestic adaptability. As for the sprouting rate among cultivars, 'Stella' was the highest at 91.6%, followed by 'My Heart' (78.3%), 'IFG-6' (77.3%), and 'Hongju Seedless' (73.2%). As for the flower incidence rate by cultivar, 'Stella' was the highest at 113.5%, and 'IFG-6' had a lower flower incidence at 45.3% compared to other cultivars. The diameter of shoots was less than 11.0 mm in the other three cultivars except for 'Hongju Seedless', and 'Hongju Seedless' was the thickest at 12.5 mm and 'Stella' was the thinnest at 9.6 mm. The berry weight of 'My Heart' was 11.3 g, heavier than other cultivars, followed by 'Stella', 'IFG-6' and 'Hongju Seedless'. Soluble sugar content at harvest time by cultivar was about 19.0°Bx or higher, with 'IFG-6' having the highest level of 20.2°Bx, followed by 'My Heart', 'Stella', and 'Hongju Seedless'. Acidity was the lowest in 'My Heart' at 0.39%, followed by 'IFG-6', 'Stella' and 'Hongju Seedless'. As for the coloring, in the case of 'My Heart', the skin color did not change to red even after the harvest season, therefore the grapes were irregularly colored, so it was judged that the development of cultivation technology to enhance the coloring was necessary.

• Korean Journal of Agricultural and Forest Meteorology
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• v.19 no.1
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• pp.1-9
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• 2017

Recently, it is increasing the grape farm which is converted from paddy field to orchard. These soil which are poor drainage extremely also can be damaged a lot by excessive water or flooding during heavy rain season on summer. Therefore the aim of this study was carried out to measure the changes of soil water potential and to compare the growth responses of 'Jinok' (Vitis spp.) and 'Campbell Early' (V. labruscana) grapes under three drainage systems (control, conventional drainage, and under drainage). After heavy rain, soil water potential holding times above -15 kpa applied water excessive were 352, 348 and 180 hours in control, conventional, and under drainage systems, respectively. The clay content of the under drainage system was lower than the other systems about 8-12%. The crop water stress index was lowest in the under drainage and highest in the control. Also, photosynthetic rate has showed the opposite result with crop water stress index. It was significant differences between the treatments but, the value has not shown significantly different between the varieties. In addition, leaf area and the trunk growth rate was more effective in under drainage than in the control and conventional drainage.