• 정보처리학회논문지:소프트웨어 및 데이터공학
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• 제5권2호
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• pp.79-88
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• 2016

최근 국내 와인 소비문화가 빠르게 성장하면서 와인 사업 창업자들이 증가하는 추세이다. 이에 따라 와인 사업을 준비하는 예비 창업자들을 지원하기 서비스가 필요해지고 있다. 앙트러프러너십은 예비 창업자들이 자금, 인력, 기술 등을 준비하는 단계이다. 본 논문에서는 와인 사업을 준비하는 예비 창업자들을 위한 기술적인 지원사업의 일환으로 와인 추천 어플리케이션을 설계 및 구현한다. 본 논문에서는 바코드 인식 기술을 이용하여 보다 정확한 와인정보를 수집하고 수집된 와인데이터에 와인을 마시는 최적상황을 추출하는 알고리즘을 적용하여 최종적으로 사용자에게 적합한 와인을 추천한다.

• Asian Pacific Journal of Cancer Prevention
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• 제17권3호
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• pp.1221-1233
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• 2016

Purpose: To investigate any potential association between wine and breast cancer risk. Materials and Methods: We quantitatively assessed associations by conducting a meta-analysis based on evidence from observational studies. In May 2014, we performed electronic searches in PubMed, EmBase and the Cochrane Library to identify studies examining the effect of wine drinking on breast cancer incidence. The relative risk (RR) or odds ratio (OR) were used to measure any such association. Results: The analysis was further stratified by confounding factors that could influence the results. A total of twenty-six studies (eight case-control and eighteen cohort studies) involving 21,149 cases were included in our meta-analysis. Our study demonstrated that wine drinking was associated with breast cancer risk. A 36% increase in breast cancer risk was observed across overall studies based on the highest versus lowest model, with a combined RR of 1.0059 (95%CI 0.97-1.05) in dose-response analysis. However, 5 g/d ethanol from wine seemed to have protective value from our non-linear model. Conclusions: Our findings indicate that wine drinking is associated with breast cancer risk in a dose-dependent manner. High consumption of wine contributes to breast cancer risk with protection exerted by low doses. Further investigations are needed for clarification.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1516-1516
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• 2001

During the recent years, wine analysis has played an increasing role due the health benefits of phenolic ingredients in red wine [1]. On the other hand there is the need to be able to distinguish between different wine varieties. Consumers want to know if a wine is an adulterated one or if it is based on the pure grape. Producers need to certificate their wines in order to ensure compliance with legal regulations. Up to now, the attempts to investigate the origin of wines were based on high-performance liquid chromatography (HPLC), gas chromatography (GC) and pyrolysis mass spectrometry (PMS) [l,2,3]. These methods need sample pretreatment, long analysis times and therefore lack of high sample throughput. In contradiction to these techniques using near infrared spectroscopy (NIRS), no sample pretreatment is necessary and the analysis time for one sample is only about 10 seconds. Hence, a near infrared spectroscopic method is presented that allows a fast classification of wine varieties in bottled red wines. For this, the spectra of 50 bottles of Cabernet Sauvignon, Lagrein and Sangiovese (Chianti) were recorded without any sample pretreatment over a wavelength range from 1000 to 2500 nm with a resolution of 12 cm$\^$-1/. 10 scans were used for an average spectrum. In order to yield best reproducibility, wines were thermostated at 23$^{\circ}C$ and a optical layer thickness of 3 mm was used. All recorded spectra were partitioned into a calibration and validation set (70% and 30%). Finally, a 3d scatter plot of the different investigated varieties allowed to distinguish between Cabernet Sauvignon, Lagrein and Sangiovese (Chianti). Considering the short analysis times this NRS-method will be an interesting tool for the quality control of wine verification and also for experienced sommeliers.

• 동아시아식생활학회지
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• 제15권1호
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• pp.112-118
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• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• 한국약용작물학회지
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• 제14권5호
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• pp.289-292
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• 2006

High performance liquid chromatography (HPLC) was used for the determination of lignans, eleutherosides B and E, in Acanthopanax sessiliflorus fruits and their fermented wine. The lignans were quantified by a reversed-phase system using a gradient of $H_2O$ and acetonitrile as a mobile phase within 20 min. The analysis was successfully carried out within 20 min. The contents of eleutherosides Band E as main active principles of Acanthopanax species were measured in A. sessiliflorus fruits (1.15 and $8.49\;{\mu}g/mg$, respectively), their fermented wine (0.45 and $1.33\;{\mu}g/mg$, respectively) and wine residues (no detection).

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1253-1253
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• 2001

The ability to accurately assess wine quality is important during the wine making process, particularly when allocating batches of wines to styles determined by consumer requirements. Grape payments are often determined by the quality category of the wine that is produced from them. Wine quality, in terms of sensory characteristics, is normally a subjective measure, performed by experienced winemakers, wine competition judges or winetasting panellists. By nature, such assessments can be biased by individual preferences and may be subject to day-to-day variation. Taste and aroma compounds are often present in concentrations below the detection limit of near infrared (NIR) spectroscopy but the more abundant organic compounds offer potential for objective quality grading by this technique. Samples were drawn from one of Australia's major wine shows and from BRL Hardy's post-vintage wine quality allocation tastings. The samples were scanned in transmission mode with a FOSS NIR Systems 6500, over the wavelength range 400-2500 ㎚. Data analysis was performed with the Vision chemometrics package. With samples from the allocation tastings, the best correlations between NIR spectra and tasting data were obtained with dry red wines. These calibrations used loadings in the wavelengths related to anthocyanins, ethanol and possibly tannins. Anthocyanins are a group of compounds responsible for colour in red wines - restricting the wavelengths to those relating to anthocyanins produced calibrations of similar accuracy to those using the full wavelength range. This was particularly marked with Merlot, a variety that tends to have relatively lower anthocyanin levels than Cabernet Sauvignon and Shiraz. For dry white wines, calibrations appeared to be more dependent on ethanol characteristics of the spectrum, implying that quality correlated with fruit maturity. The correlations between NIR spectra and sensory data obtained using the wine show samples were less significant in general. This may be related to the fact that within most classes in the show, the samples may span vintages, glowing areas and winemaking styles, even though they may be made from only one grape variety. For dry red wines, the best calibrations were obtained with a class of Pinot Noir - a variety that tends to be produced in limited areas in Australia and would represent the least matrix variation. Good correlations were obtained with a tawny port class - these wines are sweet, fortified wines, that are aged for long periods in wooden barrels. During the ageing process Maillard browning compounds are formed and the water is lost through the barrels in preference to ethanol, producing “concentrated” darkly coloured wines with high alcohol content. These calibrations indicated heaviest loadings in the water regions of the spectrum, suggesting that “concentration” of the wines was important, whilst the visible and alcohol regions of the spectrum also featured as important factors. NIR calibrations based on sensory scores will always be difficult to obtain due to variation between individual winetasters. Nevertheless, these results warrant further investigation and may provide valuable Insight into the main parameters affecting wine quality.

• 한국조리학회지
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• 제16권3호
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• pp.188-204
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• 2010

본 연구에서는 국내 외식업체의 와인구매담당자, 즉 소믈리에, 매니저 등을 대상으로 고객장기 지향성에 긍정적으로 영향을 미치는 관계마케팅 요인을 파악함과 동시에 장기지향성이 형성되는 과정에서 관계의 질인 신뢰와 몰입의 역할을 규명함으로써 내수 경기침체와 치열한 경쟁으로 인해 어려움을 겪고 있는 와인공급업체의 영업활성화를 위한 마케팅 전략 수립에 도움을 주고자 함이다. 설문조사는 2010년 1월 15일부터 2월 13일까지 30일간 실시하였으며, 서울 시내 파인다이닝 레스토랑, 캐주얼 다이닝 레스토랑, 와인바 등의 와인구매담당자를 대상으로 하였다. 자료의 처리는 SPSS 15.0과 AMOS 7.0 통계패키지를 사용하여 빈도분석, 신뢰도 분석, 확인요인분석, 경로분석을 사용하였다. 그 결과, 관계마케팅 요인 중에서 커뮤니케이션과 판매자 전문성 요인은 신뢰와 정서적 몰입을 통하여 장기지향성에 긍정적인 영향을 미치는 것으로 나타났다.

• 한국식품과학회지
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• 제32권1호
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• pp.17-24
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• 2000

본 연구에서는 날로 그 생산 및 소비량이 중대 되어가는 추세에 있는 포도주의 품질향상을 이루고자 역삼투 처리기술을 이에 적용하여 시도하였는데, 포도주의 제조공정에서 필요로하는 보당과정 없이 역삼투 처리에 의해 포도 착즙액중의 순수(純水)를 제거함으로써 자체 당도를 농인 상태에서 포도주를 제조하여 일반적인 제법으로 제조한 포도주와의 비교 분석 실험을 행하였다. 또한 GC-O(Gas chromatography-Olfactometry)와CC-MS(Gas chromatography-Mass spectrometry) 그리고, 훈련된 검사자들을 통한 관능검사의 실시로 그 차이점을 구명하였는데, 관능검사 결과 RO 28 시료가 General D사(社)의 제품에 비해 전체적인 선호도면에서 월등한 것으로 나타났다. GC-O및 GC-MS를 이용한 분석결과 RO 28시료가 General 및 D사(社) 제품에 비하여 훨씬 긍정적인 향기성분의 함량이 높은 것으로 나타났으며, 비교적 긍정적인 향기성분으로 사료되어지는 ethanol, ethyl acetate 등의 chemical compound를 동정해 낼 수 있었다.

• 한국식생활문화학회지
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• 제28권4호
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• pp.371-385
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• 2013

This study aimed to classify attendants of a wine training institute according to loyalty for wine training service program and to deduce the core managing points in a wine training program by IPA (Importance-Performance Analysis). Self-administered questionnaires were collected from 192 trainees and statistical data analysis completed using SPSS ver. 18.0. As a result of clustering analysis based on trainee loyalty from both attitude and behavioral perspectives, four classification groups were identified: a "genuine" loyalty group, a "latent" loyalty group, a "mendacious" loyalty group, and a "low" loyalty group. For the genuine loyalty group, the importance of total service quality was 4.32 on average whereas the performance was measured as 4.22; thus there was little difference between importance to quality and performance. However, for the other three groups, especially the low loyalty group, there were significant wide gaps between importance to quality and performance. According to IPA, different service quality items were posted on the 'Focus here' quadrant (a domain with high service quality importance but low performance) by group, while the other three quadrants had several common items regardless of the group. Finally, the core quality managing points were different depending on the level of trainee loyalty. Therefore, it is necessary to plan and conduct a wine training program that reflects the characteristics and needs of its students, which will lead to a differentiated management strategy according to the level of loyalty.

• 한국식품영양학회지
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• 제36권6호
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• pp.425-435
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• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.