• 동아시아식생활학회지
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• 제19권4호
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• 한국조리학회지
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• 제15권3호
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• pp.213-224
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• 2009

본 연구는 해산물 소스의 모체가 되는 생선 육수를 제조함에 있어 맛과 영양의 향상을 목적으로 생선 육수의 제조 시 첨가되는 백포도주에 함유된 유기산을 이용하여 생선뼈에서 용출되는 무기 성분 및 유리 아미노산 성분과 그에 따른 관능적 특성을 알아보고자 백포도주의 첨가량에 따른 수분, 회분, pH, 무기질, 유리 아미노산, 관능적 특성 및 기호도 분석을 통하여 알아보았다. 백포도주의 첨가량이 많을수록 생선뼈에 함유되어 있는 수분과 회분은 증가하였고 pH는 감소하였다. 무기 성분에서는 11.5%의 백포도주를 첨가하였을 때 칼슘, 칼륨, 마그네슘의 함량이 가장 많았고, 7.7%의 백포도주를 첨가하였을 때 나트륨과 인의 함량이 가장 많았다. 총 유리 아미노산의 함유량과 종합적인 기호도는 7.7%의 백포도주를 첨가하였을 때 가장 높았다. 이상의 결과에서 볼 때, 우리는 생선 육수의 제조 시 7.7%의 백포도주를 첨가하는 것이 가장 적합하다고 판단된다.

• 농업과학연구
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• 제24권2호
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• pp.290-297
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• 1997

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

• Restorative Dentistry and Endodontics
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• 제41권2호
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• pp.130-136
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• 2016

Objectives: This study investigated the effect of red and white wine on color changes of nanofilled and nanohybrid resin composite. Materials and Methods: Sixty specimens of each resin composite were prepared. Baseline data color values were recorded using a spectrophotometer. Three groups of discs (n = 20) were then alternately immersed in red, white wine, and deionized water (as a control) for twenty five minutes and artificial saliva for five minutes for four cycles. Specimens were then stored in artificial saliva for twenty two hours. This process was repeated for five days following immersion in artificial saliva for two days. Subsequently, the process was repeated again. Data were analyzed by two-way repeated ANOVA, one-way ANOVA, and Tukey's HSD. Results: Red wine caused significantly higher color change (${\Delta}E^*$ > 3.3) than did white wine and deionized water (p < 0.05). Nanohybrid resin composites had significantly more color changes than nanofilled resin composite (p < 0.05). Conclusions: The effect of red and white wine on the color changes of resin composite restorative materials depended upon the physical and chemical composition of the restorative materials and the types of wine.

• 한국식품저장유통학회지
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• 제16권1호
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• pp.17-22
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• 2009

본 연구에서는 소비자의 포도주 속성별 선호분석 및 가격 민감성 분석을 실시하였다. 자료는 대구지역 200명의 소비자들을 대상으로 포도주 시음회 및 설문조사를 통해 수집하였다. 세 종류의 국내산 포도주에 대한 만족도, 재구매 의사 및 타인 추천 의사는 모두 아이스와인(Vin Coree)이 가장 높은 것으로 나타났다. 속성별 만족도는 적포도주 (Royal Campbell)와 백포도주(Vin Coree)의 경우 색깔에 대한 만족도가, 아이스와인(Vin Coree)의 경우 병 디자인에 대한 만족도가 가장 높게 나타났다. 적포도주(Royal Campbell)의 가격은 저가한계점보다 낮기 때문에 가격을 인상하고, 품질을 개선할 필요가 있다. 백포도주(Vin Coree)의 가격은 수용가격대의 범위에 포함되나, 최적가격점보다 상회하므로 가격을 인하하는 것이 유리하다. 아이스와인 (Vin Coree)의 출시가격은 고가한계점의 가격이며, 최적가격점을 훨씬 상회하므로 가격 인하가 필요하다.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.150-154
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• 2008

향후 국산 포도를 이용한 고품질의 국산 백포도주를 개발하여 국내 소비자의 기호에 맞는 백포도주 제조 및 백포도주 양조 기술의 발전을 위해 생식용 수입 포도인 Red globe과 Thomson Seedless를 이용하여 발효특성과 포도주의 특징에 대하여 연구하였다. pH변화는 1차 발효 중 감소하는 경향을 보여주었고, 두 품종을 1:1비율로 혼합한 백포도주는 레드글로브와 탐슨시들리스의 중간 값의 pH를 보여주었다. 산도의 변화는 1차 발효기간 동안 증가하다가 발효기간이 길어질수록 일정한 경향을 보여 주었다. pH변화와 만찬가지로 레드글로브와 탐슨시들리스를 1:1혼합한 산도의 변화도 pH와 마찬가지로 중간 값을 나타내었다. 당도의 변화는 발효기간 15일부터 안정한 변화를 나타내주었다. 비중의 변화도 당도와 마찬가지로 발효기간 15일부터 안정한 변화를 나타내었다. 색도 L값의 변화는 역시 마찬가지로 발효기간이 길어질수록 증가하다가 일정한 경향을 보여주었다. 색도 a값의 변화도 발효기간이 길어질수록 일정한 값을 나타내었다. 처음 레드글로브의 값이 높은 이유는 품종이 갖고 있는 고유특성 때문이라고 여겨지며 색도 b값의 변화도 발효가 길어질수록 일정한 값을 나타내었다. 수입 생식용 포도를 이용한 백포도주 제조공정 중의 품질 변화의 차이는 없음이 조사되어졌고, 수입 생식용 포도를 이용한 최종 시제품과 유통 중인 백포도주와의 제품특성을 관능검사로 비교해본 결과, 품질특성 차이가 적게 나타남을 관능적 평가로 알 수 있었다.

• 한국식품영양학회지
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• 제34권6호
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• pp.621-630
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• 2021

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

• 한국식생활문화학회지
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• 제22권3호
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• pp.299-302
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• 2007

This study will provide a useful information and suggestions regarding new wine drinkers wine selection attributes and preference on wine producing countries to wine distributors, wine producers and marketers in Korea. New wine drinkers showed high preference on sweet wine, rich aroma wine, matured wine and white wine respectively. Regarding wine producing countries, Germany, France and Chile were rated among the top preferred countries by new wine drinkers. Results showed that the reasons for disliking wines were not being used to it as the top reason followed by wine being expensive and wine not being tastes good.

• 치위생과학회지
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• 제12권6호
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• pp.696-701
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• 2012

The purpose of this study was to determine pH value of some alcoholic drinks sold in Korea and to provide the basic information which can cause dental erosion. Alcoholic drinks commercially sold were purchased from various big markets in Korea. The sorts of drinks tested in this study consisted of 5 brands of beers, 24 brands of makgeollis, 9 brands of wines and 12 brands of sojus. The test groups were selected randomly and the pH of each beverage was determined using a pH meter he each pH was measured. For statistical data, Mann-Whitney test was used to analyze difference for red wine and white wine and Kruskal-Wallis test was used to compare the pH of each test group. The result of this study was as followings: the mean pH of 5 brands of beers was 4.21, that of 24 brands of makgeollis 3.88, of 9 brands of wines 3.34 and of 12 brans of sojus 7.86. Each test group was significantly different (p<0.05). Except for soju groups, the test groups had a low pH value which can cause dental erosion. In terms of comparing between pH value of red wine and white wine, the result of this study represented that the mean pH of red wine was 3.45 and that of white wine was 3.21. This result showed the pH of two kinds of wine had a low pH which can lead to dental erosion and the difference of two wine were significantly different (p<0.05). As a result, some drinks sold in Korea have a high erosive potential on teeth since they have a comparatively low pH expect soju. Hence, when we consume some kinds of alcoholic drinks, we make sure to remember that the alcoholics which had a low pH, can have an effect on dental erosion that mean we should avoid to drink some alcoholic drinks with low pH for long time.

• 한국조리학회지
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• 제11권2호
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• pp.32-47
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• 2005

As wine is increasingly becoming a lifestyle beverage among local consumers, there is a great need to understand wine consumer profiles. According to the research of this study, there is a clear evidence that four wine consumer groups exist in the Korean domestic wine market. Wine consumers are classified into four different groups: connoisseurs, aspirants, newcomers, and outsiders. This study has shown that wine with rich aroma and red wine preferred the most and young wine and white wine are the least selected in general.