• The monthly packaging world
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• s.227
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• pp.45-47
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• 2012

• The Journal of Internal Korean Medicine
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• v.35 no.3
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• pp.262-273
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• 2014

Objectives: This study was carried out to investigate the protective effect of Coptidis Rhizoma steamed with rice wine (CR) against gastroduodenal mucosal injury through inhibiting inducible nitric oxide synthase (iNOS) activation. Methods: In in vitro experiment, LPS-induced RAW 264.7 macrophages were treated with CR(0.4, 0.6, 0.8, 1.0 mg/ml) and iNOS mRNA expression and nitric oxide (NO) production were measured. In in vivo experiment normal group mice were treated with neither ethanol nor CR. Both control and sample group mice were orally administrated with ethanol. Five hours after ethanol administration control group mice were orally administrated with distilled water, sample group mice were orally administrated with CR. After three days administration, gastroduodenal mucosa of mice was observed histopathologically and iNOS, nuclear factor-kappa B (NF-${\kappa}B$) activation were observed immunohistochemically. Results: In in vitro experiment iNOS mRNA expression and NO production in LPS-induced RAW 264.7 macrophages were decreased by CR dose-dependently. In in vivo experiment, gastroduodenal mucosal injury was repaired by CR and iNOS, NF-${\kappa}B$ activation in gastroduodenal mucosa were decreased by CR. Conclusions: Coptidis Rhizoma steamed with rice wine has a protective effect against gastroduodenal mucosal injury through inhibiting iNOS activation.

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.1-8
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• 2008

To investigate the mycoflora of indoor air in a Sogokju, traditional rice wine, factory, fungi were sampled and analyzed from the air of several rooms in the factory using an Anderson air sampler and from two kinds of Nuruk. Twelve fungal species belonging to the genera of Aspergillus, Penicillium, Gibberella, Cladosporium, and Talaromyces were isolated. Species belonging to Aspergillus and Penicillium genera were the major species. Seven different species of Penicillium were isolated from each different room of the factory. The Aspergillus species found from indoor air of the factory was also found from Nuruk. Rhizopus sp. was commonly isolated from Nuruk but not from indoor air of the factory. This is first report of fungi present in indoor air of a traditional rice wine factory in Korea.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.201-206
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• 2008

The physicochemical, sensory and antioxidant activity characteristics of rice wine, yakju added with different ratios of Codonopsis lanceolata (0, 10, 20, and 30%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of C. lanceolata. Furthermore, the total sugar content increased, while the alcohol content decreased with increasing amounts of C. lanceolata. The color L-value had no change, but the color a- and bvalues increased with increasing amounts of C. lanceolata. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of C. lanceolata. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.53, 5.50, 5.63, and 5.65, respectively, with the addition of 20% C. lanceolata.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.350-351
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• 2000

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.551-557
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• 2008

In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to $11.1^{\circ}$Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of 'sweetness', 'fruitiness', and 'freshness of aroma', while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of 'nuruk', 'grain aroma', and 'yellowness'. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.

• Korean Journal of Environmental Biology
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• v.28 no.4
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• pp.218-222
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• 2010

This study was carried out to investigate the changes in the storage characteristics of the Korean traditional raw rice wine (RRW) treated with Korean sun-dried salts and gamma rays. Nowadays, RRWs have received attention because they are a nutritious food with health-stimulating properties. But the rapid deterioration of the fermented RRW is one of the serious problems for brewing and marketing in the world. Actually, the expiry date of the RRW is around a week and this has been a biggest disadvantage of the RRW. The goal of this study was to make it of high quality and extend the period of circulation of the RRW. A lactic acid bacterium was isolated from the RRW. The 16S rRNA sequences of isolates showed 98% homology with the Lactobacillus fermentum. These results suggested that could be manageable improve the shelf life with addition of the sun-dried salts and irradiation with gamma rays.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.