• Title/Summary/Keyword: whisky

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Comparisons of Flavor Ingredients Changes according to Whisky Types and Maturation Period (위스키 종류 및 숙성기간에 따른 향미 성분 변화의 비교)

  • Lee, Young-Sang;Cho, Eun-Ah;Cha, Yun-Hwan;Yoon, Do-Won;Im, Duck-Ho;Choi, Beom-Gu;Jeon, Joo-Hyoung
    • The Korean Journal of Food And Nutrition
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    • v.24 no.3
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    • pp.471-479
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    • 2011
  • This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

Sin and grace: The Power and the Glory (죄와 은혜: "권능과 영광")

  • Lee, Kwang-Hee
    • English Language & Literature Teaching
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    • v.7 no.2
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    • pp.167-185
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    • 2002
  • The purpose of this article is to examine the relationship between sin and grace represented in The Power and the Glory. This work is composed of two thriller patterns of the pursuer and the pursed. The first pursuit is that the whisky priest, the representative of religious order is pursued by the lieutenant, the representative of secular order. And the second pursuit is that the whisky priest is trying to escape from God. In the course of his flight from God the whisky priest discovers his sinful nature and this self-recognition helps him restore his proper relationship with God. When he was a young priest he had religious piety, but he didn't feel true love for others. Ironically, after he is corrupted he finds his sinful nature and regrets his wrong behavior. He then comes to understand God's will and his responsibility to have love for the miserable human beings. The whisky priest is willing to accept his destiny as a martyr, after having repented his sins to God. Though the lieutenant captures the whisky priest and executes him, he doesn't feel triumph or hope but feels empty. The Power and the Glory shows us the irony that the lieutenant's power is a symbol of his weakness, while the priest's weakness is a symbol of his power.

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Higher Alcohols composition in Korean Alcoholic Beverages (국내산 증류주의 고급 알콜 조성에 관하여)

  • 이해금;최용순;정의호
    • Journal of Food Hygiene and Safety
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    • v.4 no.3
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    • pp.257-261
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    • 1989
  • In order to evaluate the characteristics and quality of various Korean alcoholic beverage, the higher alcohols profiles were analyzed by gas-chromatography. Total amount of the higher alcohols depended on the type and class of the liquors. Gaschromatographic analysis showed that the type of Gin, Rum and Vodka except for SB contain n-propanol mainly. The amount of the higher alcohols determined was proportional to the content of the originally fermented liquor in the whisky. The difference in the ratio of iso-amyl alcohol content to that of iso-butanol may be useful as a parameter in evaluating the class of the whisky.

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Pattern Recognition for Typification of Whiskies and Brandies in the Volatile Components using Gas Chromatographic Data

  • Myoung, Sungmin;Oh, Chang-Hwan
    • Journal of the Korea Society of Computer and Information
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    • v.21 no.5
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    • pp.167-175
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    • 2016
  • The volatile component analysis of 82 commercialized liquors(44 samples of single malt whisky, 20 samples of blended whisky and 18 samples of brandy) was carried out by gas chromatography after liquid-liquid extraction with dichloromethane. Pattern recognition techniques such as principle component analysis(PCA), cluster analysis(CA), linear discriminant analysis(LDA) and partial least square discriminant analysis(PLSDA) were applied for the discrimination of different liquor categories. Classification rules were validated by considering sensitivity and specificity of each class. Both techniques, LDA and PLSDA, gave 100% sensitivity and specificity for all of the categories. These results suggested that the common characteristics and identities as typification of whiskies and brandys was founded by using multivariate data analysis method.

Principal Study of Korean Oak Woods for Utilization with Whisky Aging Barrel (국산 참나무속 수종의 위스키 원액 저장용 목통으로의 활용성 평가)

  • 김남훈;황원중;최인화
    • Journal of Korea Foresty Energy
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    • v.21 no.2
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    • pp.43-50
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    • 2002
  • This paper describes experimental results on the utilization of some Korean oak woods for whisky aging barrel. Some anatomical characteristics as vessel diameter, ray spacing, ray height, existence of tyloses, water absorption and color change of alcohol during immersing of wood samples were examined. The oak woods used in this study were ring-porous. The type of ray was a compound ray consisted of uniseriate ray and broad ray. The ray parenchyma cells were almost procumbent, tyloses were presented in white oak(Quercus aliena, Quercus variabilis, Quercus dentata, Quercus mongolica), but absented in red oak(Quercus rubura). Density of wood samples decreased during immersing in alcohol. Alcohol color in Quercus dentata and Quercus aliena presented more darker than other samples. Water absorption of sapwoods was higher than that of heartwoods. Especially, red oak showed more higher water absorption than white oak. Consequently, Korean white oak woods can be used as the whisky aging barrel.

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A study on aerial triangulation from multi-sensor imagery

  • Lee, Young-ran;Habib, Ayman;Kim, Kyung-Ok
    • Proceedings of the KSRS Conference
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    • 2002.10a
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    • pp.400-406
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    • 2002
  • Recently, the enormous increase in the volume of remotely sensed data is being acquired by an ever-growing number of earth observation satellites. The combining of diversely sourced imagery together is an important requirement in many applications such as data fusion, city modeling and object recognition. Aerial triangulation is a procedure to reconstruct object space from imagery. However, since the different kinds of imagery have their own sensor model, characteristics, and resolution, the previous approach in aerial triangulation (or georeferencing) is performed on a sensor model separately. This study evaluated the advantages of aerial triangulation of large number of images from multi-sensors simultaneously. The incorporated multi-sensors are frame, push broom, and whisky broom cameras. The limits and problems of push-broom or whisky broom sensor models can be compensated by combined triangulation with frame imagery and vise versa. The reconstructed object space from multi-sensor triangulation is more accurate than that from a single model. Experiments conducted in this study show the more accurately reconstructed object space from multi-sensor triangulation.

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A Study on Aerial Triangulation from Multi-Sensor Imagery

  • Lee, Young-Ran;Habib, Ayman;Kim, Kyung-Ok
    • Korean Journal of Remote Sensing
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    • v.19 no.3
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    • pp.255-261
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    • 2003
  • Recently, the enormous increase in the volume of remotely sensed data is being acquired by an ever-growing number of earth observation satellites. The combining of diversely sourced imagery together is an important requirement in many applications such as data fusion, city modeling and object recognition. Aerial triangulation is a procedure to reconstruct object space from imagery. However, since the different kinds of imagery have their own sensor model, characteristics, and resolution, the previous approach in aerial triangulation (or georeferencing) is purformed on a sensor model separately. This study evaluated the advantages of aerial triangulation of large number of images from multi-sensors simultaneously. The incorporated multi-sensors are frame, push broom, and whisky broom cameras. The limits and problems of push-broom or whisky broom sensor models can be compensated by combined triangulation with other sensors The reconstructed object space from multi-sensor triangulation is more accurate than that from a single model. Experiments conducted in this study show the more accurately reconstructed object space from multi-sensor triangulation.

Inhibition Effect against the Rat Blood Plasma Oxidation of the $Makgeolli$ ($Takju$) Korean Rice Wine (막걸리(탁주)의 쥐 혈장 과산화물 생성 억제효과)

  • Wang, Seung-Jin;Lee, Hyoung-Jae;Cho, Jeong-Yong;Jang, Mi-Young;Park, Keun-Hyung;Moon, Jae-Hak
    • Food Science and Preservation
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    • v.19 no.1
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    • pp.116-122
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    • 2012
  • The antioxidant activities of $makgeolli$ and other alcoholic beverages were compared. Based on the same volume (70 ${\mu}L$ eq.) of the alcoholic beverages, the 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) (ABTS+) radical-scavenging activities were as follows: whisky > $makgeolli$ crude extract (MCE) > rice wine (RW) > clarified $makgeolli$ (CM) > soju. Based on the same alcohol concentration (6%) of the alcoholic beverages, however, $makgeolli$ showed the highest activity. In addition, based on the same volume (70 ${\mu}L$ eq.), the inhibition effects against the formation of cholesteryl ester hydroperoxide (CE-OOH) were as follows: soju > whisky > RW > MCE > CM. Based on the same alcohol concentration (6%), however, the inhibition effects against the formation of CE-OOH were as follows: RW > MCE > soju > whisky > CM. Therefore, it was suggested that $makgeolli$ may contain radical-scavenging- and metal-ion-chelate-type antioxidants and may increase the antioxidant activity in the blood.

Das strategische Verstehen der Werbeanzeige (광고텍스트의 전략적 이해)

  • Oh Jang-Geun
    • Koreanishche Zeitschrift fur Deutsche Sprachwissenschaft
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    • v.1
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    • pp.287-311
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    • 1999
  • Das $verst\"{a}rkte$ Interesse der Sprachwissenschaft, sich mit expositorischen Gegenwartstexten zu befassen, fuhrte in den 60er Jahren zu einer intensiven Betrachtung lingualer Erscheinungen der Werbesprache. $Zun\"{a}chst$ widmete man sich der exemplarischen Erforschung lexikalischer, syntaktischer und stilistischer Erscheinungen, die als charakteristisch $f\"{u}r\;\"{o}konomisch$ oder ideologisch $gepr\"{a}gte\;Anpreisung\;eingesch\"{a}tzt$ wurden. Eine weitere Intention bestand darin, die Korrelation zwischen Werbe­sprache und Standardsprache zu definieren. Bald erkannte man, $da\ss$ eine werbliche Aussage nicht allein durch sprachliche, sondern auch durch visuelle und auditive $Ausdrucksmodalit\"{a}ten\;gepr\"{a}gt$ wurde. Die Erforschung dieser extralingualen Zeichensysteme ist bis heute nicht soweit ausgereift, $da\ss\;global\;g\"{u}ltige$ Aussagen gemacht werden $k\"{o}nnen$, denn eme umfassende Darstellung des visuellen Vokabulars fehlt. Neben den formal-gestalterischen Aspekten untersuchte man, welche Inhalte auf welche Weise vermittelt wurden und welchen psychologischen Effekt sie evozierten. Parallel dazu existierte die Intention, die vielschichtigen $\"{o}konomischen$, gesellschaftlichen und politischen Bedingungen werblicher Kommunikation zu ergrtinden. In diesem Beitrag wurde davon ausgegangen, $da\ss$ Werbeanzeigen unter Verstehensaspekten systematisch untersucht werden sollen, wenn der Kommunikatonszweck der Werbeanzeigen darin besteht, den Text­rezipienten (den potentiellen Konsumenten) sie sich leicht $einpr\"{a}gen$ zu lassen und eine Kaufentscheidung $\"{u}ber$ das entsprechende Produkt $auszul\"{o}sen$. Dabei gelten Werbeanzeigen als multimediale Texte, in denen verbale und nonverbale Zeichen sich gegenseitig $erg\"{a}nzen$ und wechselseitig determinieren $k\"{o}nnen$. In der vorliegenden Arbeit werden also das Zusammenwirken der verschiedenen Sinnsteuerungsfaktoren, die im $Verstehensproze\ss$ der Werbeanzeigen aktiviert werden $k\"{o}nnen$ und ihre Relevanzwerte zum Erfassen des Textsinns thematisiert. $Daf\"{u}r$ wird die Textsorte 'Werbeanzeige' $Zun\"{a}chst$ als Untersuchungsgegenstand definiert und eindeutig von anderen Textsorten abgegrenzt. Daran $schlie{\ss}en\;sich\;die\;Erkl\"{a}rung$ und die Kritik des strategischen Verarbei­tungsmodells von van Dijk/Kintsch an. Nach der Kritik des Strategiemodells von van Dijk/Kintsch wurde die Werbeanzeige 'Whisky-Chivas Regal' zur empirischen $Begr\"{u}ndung$ des strategischen Verstehensansatzes $ausgew\"{a}hlt$ und analysiert. Aus der funktional-strategischen Verstehensanalyse der Werbeanzeige 'Whisky­Chivas Regal' $l\"{a}{\ss}t\;sich\;folgern,\;da\ss$ neben der schematischen Strategie vier verschiedene Verarbeitungsstrategien, $n\"{a}mlich$ syntaktische, semantische, nonverbale und sozio-kulturelle Strategien, hier eingesetzt werden sollen, um das $vollst\"{a}ndige$ Verstehen der Werbeanzeige 'Whisky-Chivas Regal' zu erreichen. Ohnehin besteht ein Untersuchungsziel der vorliegenden Arbeit darin, die bisher meines Erachtens nicht intensiv und engagiert genug $gef\"{u}hrte$ Diskussion $\"{u}ber$ die hier behandelten verstehenstheoretischen Fragestellungen und ihren Anwendungen anzuregen. Falls sich diese $\"{U}berlegungen$ zu weit von dem, was man gemeinhin unter, Textverstehen' versteht, entfernen, und deshalb dazu beitragen $k\ddpt{o}nnten,\;konkrete\;Einw\"{a}nde\;und\;Gegenvorschl\"{a}ge$ zu provozieren, die durch eine fruchtbare Auseinandersetzung zu einem breiten Konsens $\"{u}ber$ eine Verstehenstheorie $f\"{u}hren,\;h\"{a}tte$ damit diese Untersuchung einen guten Dienst geleistet.

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