• 한국식품영양학회지
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• 제30권4호
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• 한국조리학회지
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• 제17권3호
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• pp.162-171
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• 2011

본 연구에서는 전통 제조방법에 따라 제조한 캠벨 얼리 백포도주의 이화학적 및 관능적 특성을 비교하였다. 발효시 모든 캠벨 얼리 백포도주의 pH는 3.2~3.5 범위안에 있었다. 전통적인 제조된 캠벨 얼리 백포도주의 산도는 0.2~0.9%로 유지되었다. 발효 종료 시 당도는 6~8 Brix로 감소하였고, 알코올 함량은 13.2~14.4%로 나타났다. 캠벨 얼리 백포도주는 색상, 향, 맛, 목넘김, 후미, 종합적 가호도 등에서 높은 관능평가 점수를 받았다. 이는 캠벨 얼리 포도가 발효에 적합한 풍부한 당성분을 가지고 있어 잘 발효되기 때문이며, 효모 K1-V1116을 첨가하여 가장 적합한 것으로 나타났다.

• 한국식생활문화학회지
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• 제31권4호
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• pp.364-372
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• 2016

This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

• 한국식품과학회지
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• 제36권5호
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• pp.812-817
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• 2004

한국 전통약주와 기존에 암세포주에 대한 세포독성이 보고되어 있는 알코올 음료에 대한 항종양 세포독성을 비교하기 위하여 무증자 발효 방법으로 발효시키면서 한약재를 첨가한 전통약주I과 뽕잎, 메밀 등을 첨가한 전통약주II, 비교 시료로 적포도주, 백포도주, 맥주, 일본 청주 등에 대하여 연구하였다. 각 시료에 대하여 10-80배까지 단계적으로 희석하여 DLD-1, HepG2, K562, EMT6, LLC1에 처리하였을 때, 인체유래 대장암 세포주인 DLD-1의 경우 적포도주에서만 강한 세포독성이 확인되었는데, 전통약주I의 경우 그 농축액에서 DLD-1에 대하여 적포도주와 유사한 세포독성을 확인할 수 있었다. 나머지 4종의 암세포주에서는 10-20배 희석배수에서 적포도주, 전통약주I, 전통약주II가 세포독성을 보였으나, 각 암세포주의 종류에 따라서 세포독성은 약간씩 차이를 보였다. HepG2, K562, EMT6의 경우 10배 희석배수에서 모두 비슷한 세포독성을 보인 반면에 마우스 유래 폐암세포주인 LLC1의 경우에는 전통약주I과 전통약주II의 세포독성이 적포도주보다 우수한 것을 확인하였다. 본 연구의 결과에 의하면 이러한 항암효과는 전통약주에 존재하는 미지의 약리성분이 작용하는 것으로 판단되었다.

• 한국식품영양과학회지
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• 제35권9호
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• pp.1232-1236
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• 2006

포도주에 함유된 항보체 활성 다당류를 규명 및 분리하기 위하여 포도와 관련된 과실주로부터 조다당 획분을 시판되고 있는 적포도주, 백포도주 및 머루주로부터 농축과 에탄올 침전을 통하여 조제하였다. 항보체 활성의 검토 결과, 적포도주의 조다당 획분(RW-0)이 백포도주의 획분(WW-0)보다 더 높은 활성을 보여주었다. 항보체 활성을 갖는 포도주의 조다당 획분 중 Sephadex G-75의 gel permeation chromatography를 통하여 고분자 획분으로 RW-1과 WW-1으로, 저분자 획분으로 RW-2와 WW-2로 분획되었으며 머루주의 경우에는 분획되지 않았다. 분획된 획분 중 RW-1이 가장 높은 활성을 보여주었으며 91.3%의 당이 함유되어 있음을 확인할 수 있었다. 적포도주의 항보체 활성이 백포도주의 획분보다 높은 활성을 갖는 것은 펙틴과 헤미셀룰로오즈 등이 함유된 포도껍질로부터 활성 다당이 기인하는 것으로 보이며, 높은 당 함량과 수율을 보이는 고분자 획분, RW-1과 WW-1이 저분자 획분보다 활성이 높음을 알 수 있었다.

• 한국식품영양학회지
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• 제29권4호
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• pp.538-546
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• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• International Journal of Computer Science & Network Security
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• 제24권2호
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• pp.31-42
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• 2024

Different industries mostly rely on quality certification for promoting their products or brands. Although getting quality certification, specifically by human experts is a tough job to do. But the field of machine learning play a vital role in every aspect of life, if we talk about quality certification, machine learning is having a lot of applications concerning, assigning and assessing quality certifications to different products on a macro level. Like other brands, wine is also having different brands. In order to ensure the quality of wine, machine learning plays an important role. In this research, we use two datasets that are publicly available on the "UC Irvine machine learning repository", for predicting the wine quality. Datasets that we have opted for our experimental research study were comprised of white wine and red wine datasets, there are 1599 records for red wine and 4898 records for white wine datasets. The research study was twofold. First, we have used a technique called backward elimination in order to find out the dependency of the dependent variable on the independent variable and predict the dependent variable, the technique is useful for predicting which independent variable has maximum probability for improving the wine quality. Second, we used a robust machine learning algorithm known as "XGBoost" for efficient prediction of wine quality. We evaluate our model on the basis of error measures, root mean square error, mean absolute error, R2 error and mean square error. We have compared the results generated by "XGBoost" with the other state-of-the-art machine learning techniques, experimental results have showed, "XGBoost" outperform as compared to other state of the art machine learning techniques.

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1602-1608
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• 2017

White rose petal extract (WRE) contains large amounts of phenolic compounds and is considered edible. In this study, red and white wines were prepared by the addition of WRE (0.10% or 0.25% (w/v)), followed by fermentation at $25^{\circ}C$ for 15 days. The fermentation profiles, colors, sensory test results, and antioxidant activities of the wines were compared. As reported herein, the fermentation profiles of the pH, $CO_2$ production rate, and final ethanol concentration were not affected by the addition of WRE, but a slow consumption rate of sugar was observed in 0.25% WRE-added wine. In contrast, the total polyphenol concentrations in WRE-added wines increased significantly (p < 0.05) in a dose-dependent manner, resulting in appreciable enhancement of the antioxidant activities of the wines. Chromaticity tests showed slight changes in the redness and yellowness, but sensory tests showed that the overall flavor qualities of the WRE-added wines were acceptable to the panels. This study demonstrates that addition of WRE to wine confers beneficial health effects and this treatment results in better outcome in white wine.

• 한국컴퓨터정보학회논문지
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• 제22권2호
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• pp.81-87
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• 2017

Nowadays wine is increasingly enjoyed by a wider range of consumers, and wine certification and quality assessment are key elements in supporting the wine industry to develop new technologies for both wine making and selling processes. There have been many attempts to construct a more methodical approach to the assessment of wines, but most of them rely on objective decision rather than subjective judgement. In this paper, we propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. We used sequential forward selection and decision tree for this purpose. Experiments with the wine quality dataset from the UC Irvine Machine Learning Repository demonstrate the accuracies of 76.7% and 78.7% for red and white wines respectively.

• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.109-115
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• 2009

The principal objective of this study was to assess the radical scavenging activities and total polyphenols, flavonoids, and flavonol contents of takju, a Korean traditional rice wine. The antioxidant properties of the wine and takju samples were evaluated using five distinct assays: specifically, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-di-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS); hydroxyl; superoxide anion; and nitric oxide (NO) radical-scavenging activity assays. In this study, the takju evidenced strong scavenging activities against the hydroxyl, superoxide anion, and NO radicals. Furthermore, the total polyphenol contents of T-2 were similar to those previously observed in white wine (p<0.05). However, the flavonoids and flavonol contents of all takju samples were significantly (p<0.05) lower than that of white wine. The results of this study show that takju possesses a powerful radical scavenging activity against a variety of oxidative systems. The findings of this study also indicate that takju should be considered a useful antioxidant, and that their functional compound reduces oxidative stress.