• Applied Biological Chemistry
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• v.36 no.4
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• pp.277-283
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• 1993

In order to brew foxtail millet wine, a folk wine of Cheju, properties of raw materials, optimum brewing conditions were inveatigated. Carbohydrate and crude fat content of glutinuous foxtail millet are 71.27% and 3.47%, respectively. Since the ratio of water to steamed millet and ethanol concentration of wine showed negative correlation, less than 250% water had to added to steamed millet to maintain ethanol concentration in wine above 13%, Sugar consumption and ethanol production increased rapidly for the first 2 days, and main fermentation was done in 4 days. Ethanol concentrations were $13.0{\sim}13.4%$ when foxtail millet was used, and they were $14.0{\sim}14.3%$ for the mixture substrates of 90% millet and 10% rice or barley. Organic acids in millet wine were lactic acid, malic acid and succinic acid. The residual carbohydrates after fermentation were mainly xylose and oligosaccharides. A trace of methanol was detected in millet wine. The content of fusel oil was low, while the concnetration of organic acids was high. Optimum conditions for millet wine-making were as follows. Glutinuous foxtail millet with 10% rice as fermentation source need to be soaked in water and steamed for enough time. Water was added to steamed millet with the ratio of 2 : 1. The resulting mixture was stmnultaneously saccharified and fermented by Aspergillus orzae and Saccharomyces cerevisiae IAM 4274 at $20^{\circ}C$ for a week. Millet wine was prepared after filtering fermented broth while pressing for a week.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.341-347
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• 2019

In this study, the following is the result of measuring the quality characteristics of herbal wine and the active inhibition of Glutathione S-transferase in order to measure the release of physiological active substances according to the concentration of extracts. The pH level of herbal wine was 4.4, up from 3.9 before fermentation. These changes are attributed to fermentation and organic acids during alcoholic fermentation. The acidity of herbal wine was 0.55%, about six times higher than the pre-fermentation control of 0.09%. These results show that organic acids are used for flavor formation, ether, in combination with alcohol. The inhibitory activity of glutathione S-transferase were $5.1{\pm}0.31$ in herbal wine 15%, $6.5{\pm}0.6$ in herbal wine 20%, $7.6{\pm}0.6$ in herbal wine 25%, $8.4{\pm}0.2$ in herbal wine 30% and $9.7{\pm}0.7$ in herbal wine 35%. As the extract concentration was increased the inhibitory activity of glutathione S-transferase were significantly increased (<0.05).

• 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.

• Food Science and Preservation
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• v.19 no.6
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• pp.933-938
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• 2012

The quality characteristics of rice wine seed mash and rice wine made with different lactic acid concentrations were investigated. The pH decreased along with the lactic acid concentration. The total titratable acid content of the rice wine seed mash was lowest when 0.5% lactic acid was added, and the ethanol contents of the mash samples were not significant. The results of the measurement of the microorganism number, C (cell numbers of the total bacteria and the lactic acid bacteria), decreased along with the lactic acid concentrations of the mash samples. The yeast cell numbers of the rice wine seed mash samples according to the lactic acid concentrations were high (0.5, 0.3, 1.0, control, and 0.7%, respectively). The pH and total titratable acid levels of rice wine according to the lactic acid concentration were stable during fermentation, according to the increase in the amount of lactic acid. The organic acids in the rice wines were highest in the lactic acid. The rice wines to which lactic acid had been added had lower acetic acid contents than the control. Also, the acetic acid contents decreased along with the lactic acid concentrations, except in the rice wine treated with 1.0% lactic acid. The ethanol contents of the tested rice wines were not significant. All in all, in the sensory evaluation, the rice wines treated with 0.5 and 0.7% lactic acid scored higher than the other treatments.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.17-23
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• 2008

In order to prevent wine quality deterioration caused by strong sour taste from raw and other materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification fermentation and the alcohol fermentation process by inoculation of mixed strains were investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures for 12 days at $22^{\circ}C$ with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted in the maximum alcohol content at $15.8{\pm}0.2%$ and the minimum with the acidity of $0.44{\pm}0.02%$, the total organic acid of $648.96{\pm}7.14$ mg% and malic acid of $99.30{\pm}1.24$ mg%. Mixed cultures with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces sp. SMR-3.

• Journal of Microbiology and Biotechnology
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• v.27 no.8
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• pp.1409-1418
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• 2017

Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 days. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids. Abundant fungi and bacteria were detected in both communities by high-throughput sequencing. Saccharomycopsis fibuligera and Rhizopus oryzae were the dominant fungi in rice wine from Suzhou city, compared with R. oryzae, Wickerhamomyces anomalus, Saccharomyces cerevisiae, Mucor indicus, and Rhizopus microsporus in rice wine from Yichang city. Bacterial diversity was greater than fungal diversity in both communities. Citrobacter was the most abundant genus. Furthermore, Exiguobacterium, Aeromonas, Acinetobacter, Pseudomonas, Enterobacter, Bacillus, and Lactococcus were highly abundant in both communities.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.703-711
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• 2018

This study was carried out to investigate quality characteristics of Korean domestic commercial meoru wines, 8 kinds of wines were purchased from the Korea Wine Festival in 2016 and we compared the characteristics and physiological activity of 8 domestic wine. The results of this study have shown that the alcohol contents of wines ranged from 9.8 to 14.3%, pH of wines ranged from 3.86 to 4.22 and the total acidity of wines ranged from 0.56~0.75%. The hue value of meoru wines ranged from 0.81 to 1.02, The brightness of meoru wines ranged from 0.77 to 5.55, the redness from 3.97 to 31.16, and the yellowness from 0.99 to 5.63. The organic acid analysis of wine revealed lactic acid content at 4.281~9.606 mg/mL, followed by malic acid, tartaric acid, and acetic acid. The concentrations of total polyphenol and anthocyanin contents in the samples were investigated by spectrophotometric methods. Total polyphenol contents of the M8 (172.24 mg%) wine was higher than those of the other wines and total anthocyanin contents represented from 356.69 to 601.33 mg/mL. The DPPH radical scavenging activity of meoru wines was between 57.23 to 73.98%. Volatile flavor component analysis of meoru wines identified 7 alcohols, 16 esters, 5 acids, 3 terpenes and 4 other compounds.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.321-327
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• 2010

Two different mixing ratios of Rosa rugosa and Rubus crataegifolius (Korean raspberry), including Rosa rugosa and one part Rosa rugosa vs five parts Rubus crataegifolius were prepared, and their fermentation characteristics were investigated during 28 days of ethanol fermentation and subsequent aging. The final $^{\circ}Brix$ and pH of Rosa rugosa wine were 12.0 and 2.9, respectively, while those of Korean raspberry-Rosa rugosa wine were $7.0^{\circ}Brix$ and pH 3.4, respectively. The final ethanol contents were 5.0% (v/v) in Rosa rugosa wine and 9.8% in Korean raspberry-rugosa wine. The level of antocyanine content, color intensity, organic acid, and free amino acid concentrations in Rosa rugosa wine were lower than those of Korean raspberry-Rosa rugosa wine. Thus, our results demonstrate that supplementation of Rosa rugosa with Korean raspberry prior to alcohol fermentation may help improve the fermentation characteristics of Rosa rugosa wine in the final product.

• 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.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.338-342
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• 1996

Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.