• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.42-47
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• 2019

The purpose of this study was to compare the amygdalin content, alcohol content, pH, titratable acidity, and color of maesil wine prepared with two different manufacturing processes. Maesil wine was made from maesil chung, and maesil was preserved (MW1) or removed (MW2) before fermentation. During aging, amygdalin content in all the wines was gradually reduced, and the content of MW2 was less than that of the other. The alcohol content, pH, and titratable acidity ranged from around 9.87-10.94, 3.57-3.80, and 8.89-10.68%, respectively. The difference between the samples was not significant. For color, MW1 had lower L and higher a and b values than MW2. In this study, the difference in physicochemical properties according to the presence of maesil was not significant, indicating no degradation of the quality according to the manufacturing processes. However, the MW2 showed a reduction in amygdalin contents.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.53-60
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• 1999

Possibility of utilization of fig as a source of vinegar was tested. Alcohol fermentation was conducted by inoculation of Saccharomyces bayanus into fig juice. After 5 days of fermentation at 27oC, fig wine with alcohol content of 13.6%. Then fig vinegar was produced by cultivation of Acetobacter sp. E which was isolated from fig vinegar. Optimum concentration of alcohol, starter content and fermentation temperature for the acid production were 8~9%, 5% and 27~30oC, respectively. More acetic acid was produced by adding 0.5% of yeast extract and 0.01% of Ca pantothenate. Adjustment pH of culture broth with acetic acid and shaking cultivation method were not effective in higher yield of acid production. Addition of sulfite up to 50 ppm did not inhibit for acetic acid fermentation. Addition of 1% bentonite or 1% kakishibu was more effective for the clarification of fig vinegar than any other clarifying agents tested. During aging and racking, acidity, absorbance and tannin content of fig vinegar decreased, while redness and yellowness increased. Aged and racked fig vinegar showed higher sensory score than non aged one in the aspects of color and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.415-422
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• 2020

This study was conducted to elucidate how rice with different milling degrees (DOM: 10, 20, 30, and 40%) affects rice yakju properties by accelerated aging. There were significant differences among the treatments with respect to the properties except for brownness before aging, which showed no correlation with DOM (p for trend>0.05). In contrast, the amino acidity and brownness significantly decreased after aging as DOM increased, lightness (L) in particular was affected in all the treatments regardless of DOM. Almost all treatments showed significant differences except for the pH and the total acid and alcohol content between before and after aging. Moreover, the amino acidity, brownness, redness (a), yellowness (b), and color difference in all the treatments showed significant differences regardless of DOM. We found a significant difference in the color change. The yakju free amino acid analysis showed that almost all amino acids slightly decreased as DOM increased.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.702-709
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• 2014

Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.694-701
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• 2014

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

• Biomolecules & Therapeutics
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• v.21 no.5
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• pp.364-370
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• 2013

Resveratrol (trans-3,4'-trihydroxystillbene), a naturally occurring polyphenolic antioxidant found in grapes and red wine, elicits diverse biochemical responses and demonstrates anti-aging, anti-inflammatory, and anti-proliferative effects in several cell types. Previously, resveratrol was shown to regulate differentiation and inflammation in rabbit articular chondrocytes, while the direct production of nitric oxide (NO) in these cells by treatment with the NO donor sodium nitroprusside (SNP) led to apoptosis. In this study, the effect of resveratrol on NO-induced apoptosis in rabbit articular chondrocytes was investigated. Resveratrol dramatically reduced NO-induced apoptosis in chondrocytes, as determined by phase-contrast microscopy, the MTT assay, FACS analysis, and DAPI staining. Treatment with resveratrol inhibited the SNP-induced expression of p53 and p21 and reduced the expression of procaspase-3 in chondrocytes, as detected by western blot analysis. SNP-induced degradation of I-kappa B alpha ($I{\kappa}B-{\alpha}$) was rescued by resveratrol treatment, and the SN50 peptide-mediated inhibition of NF-kappa B (NF-${\kappa}B$) activity potently blocked SNP-induced caspase-3 activation and apoptosis. Our results suggest that resveratrol inhibits NO-induced apoptosis through the NF-${\kappa}B$ pathway in articular chondrocytes.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.193-198
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• 1980

Substantial numbers of malo-lactic bacteria were detected in Korean winery environment such as in grape juices, fermenting musts, lees, aging wines, and bottled apple wines. Among 1363 malo-lactic strains isolated from the above habitats, four superior strains were selected and identified as Leuconostoc oenos strain A-25, B-30, C-13 and Lactobacillus plantarum strain D-11. The strain A-25 showed malate utilizing activity almost equivalent to Leu. oenos ML34, a well-known malo-lactic bacterium. Upon experimental vinifications the malo-lactic fermentation efficiency of A-25 was confirmed.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.186-190
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• 2009

Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.

• Food Science and Preservation
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• v.18 no.5
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• pp.773-778
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• 2011

This study investigated the alcohol fermentation characteristics of citrus hydrolysate by adding various sugars(sucrose, honey, fructose and fructooligosaccharide). As a result, the alcohol content was shown to be similar among all the sugars. Fructose, glucose, sucrose and maltose were detected as a major free sugar. In particular, the contents of fructose and glucose were shown to be higher in sucrose addition, lactic, citric and malic acids were detected as major organic acids of citrus wine. When the sensory characteristics of citrus wines were compared, flavor was shown to have a sensory score of 5.1 in sucrose addition, showing the most preference. However, no significant difference in preference was found among the sugars. Color, taste and overall acceptability were shown to have the most preference in sucrose addition, and then in honey, fructose, and fructooligosaccharide in order. Therefore, a further study on the improvement of quality and sensory preference using aging process and complex sugars is required.