• Culinary science and hospitality research
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• v.15 no.4
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• pp.200-211
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• 2009

The objective of this study is to draw a guideline in developing a training program for sommeliers. To accomplish the objective, an exploratory study was conducted through field professionals and sommeliers between May and July in 2009 adopting the Dacum method. As a result, a sommelier is regarded as a professional who possesses vast knowledge in wine, food & beverage and outlet operation and offers assistance to a guest. Six distinctive areas of duties such as preparation of guest service, guest encounter service, outlet preparation, outlet management, wine purchasing and cellar management, self improvement were drawn in this study comprising 93 following tasks which explained job description of a sommelier. Guest service encompasses 13 tasks such as outlet maintenance and guest encounter service with 40 tasks such as encountering a guest. Outlet preparation contains 6 tasks such as outlet preparation while outlet management contains 13 tasks such as guest management. Wine purchasing and cellar management contains 6 tasks such as wine purchasing while self improvement contains 15 tasks such as understanding world's food and beverages. Outlet management was regarded as the most important and difficult area and wine purchasing and cellar management was regarded as the most frequent task from the study foundings.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.209-214
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• 2006

Various varieties of mulberry fruit and wines were investigated to determine their chemical properties and fermentation characteristics. Mulberry wines were manufactured with 'Cheongnosang', 'Cheonhyunosang', 'Deokcheonsang', 'Hwachosipmunja', 'Hwanyoupdaeyoup', 'Jasan', 'Mansaengbaeckpinosang', 'Palcheongsipyung', 'Sabangso' and 'Susungppong'. The factors for wine fermentation and quality such as soluble solids, polyphenol and organic acids were analyzed. The contents of soluble solid, reducing sugar and polyphenol, which were affected significantly by each other, were higher for 'Hwanyoupdaeyoup', 'Jasan' and 'Palcheongsipyung' mulberry than other varieties. Organic acids such as citric, malic, succinic and acetic acid were detected in the mulberry fruits. 'Palcheongsipyung' mulberry fruit had a higher content of souble solids $(14.6^{\circ}Brix)$ and polyphenol compounds (2.15 mg/ml). After fermentation, 'Palcheongsipyung' mulberry wine showed the lowest acetic acid in 3.23 mg/ml and the highest citric acid in 12.3 mg/ml. From these results, 'Palcheongsipyung' mulberry fruit was the most suitable for the fermentation of mulberry wine.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.14-21
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• 2008

Flavor is one of the most important factors for determining wine characteristics and quality. Flavor pattern of wines(brewed from America, France, Italy, Chile, and Australia) was analyzed by the electronic nose that is equipped with 12 metal oxide sensors. In the results, the flavor pattern of wines was discriminated according to their origins by the principal component analysis(PCA). Each proportion of the first principal component score in the PCA plot was 94.79%(America), 73.62%(France), 99.06%(Italy), 96.74%(Chile), and 96.53%(Australia), respectively. Consequently, the imported wines could be practically differentiated into one from the other origins by volatile properties, suggesting that electronic nose could be successfully used for easy screening and quality evaluation of wines.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.764-768
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• 2003

Resveratrol is natually occurring phytoalexin compounds produced by grape berries, peanuts, and their products in response to stress such as fungal infection, heavy metal ions or UV irradiation. The objective of this study was to develop a reliable high-performance liquid chromatographic method for the quantitative determination of trans-resveratrol in grape and its products. The trans-resveratrol was separated isocratically on Nucleosil 100-5 C18 column, using a mobile phase containing acetonitrile : water (40 : 60, v/v), detected by UV detector at 306 nm and the flow rate was 0.3 mL/min. Under this analytical condition, the recoveries of trans-resveratrol in grape, wine, and grape juice were 92.35, 104.72, and 91.08, respectively. Limit of detection in grape, wine, and grape juice were 14.5 ng/g, 3.62 ng/mL, and 4.02 ng/mL. Also, limit of quantitation in grape, wine, and grape juice were 14.8 ng/g, 3.69 ng/mL, and 4.10 ng/mL. Assay values of 32 grape varieties, 9 wines, and 9 grape juices were ranged from trace amount to $207.1\;{\mu}g/100\;g$, from 5.4 to $275.7\;{\mu}g/L$, and from 63.3 to $751.6\;{\mu}g/L$, respectively.

• Food Science and Preservation
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• v.20 no.3
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• pp.429-434
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• 2013

This study was designed to investigate the formation of ethyl carbamate (EC) during the ripening of Maesil with sugar and Soju (19.5~35% alcohol contents) using a homemade method. Maesil, sugar and Soju were purchased at ordinary market in June of 2012. The preparation of sample for analysis was conducted by method of Henry et al. The analysis of GC/MS was used SIM mode (m/z 89, 74, 62). Quantification was performed in terms of the 62 ion and was based on an internal standard procedure. Good linearity was obtained with a regression coefficient ($r^2$ = 0.993). Low detection limits (LOD) was achieved 4.31 ug/kg and recovery for alcohol was 74.8%. During 90 days, fermentation with sugar was not detected EC (under LOQ). 15 days ripened Maesil wine contained EC between non detected~32.7 ug/kg and 90 days ripened Maesil wine was 19.7~87.4 ug/kg. Higher proportion of Maesil and Soju increased EC contents. EC levels were increased 32.7 ug/kg to 87.4 ug/kg in the ratio of Maesil to 35% alcohol-Soju (1:1). In the ratio of Maesil to 35% alcohol-Soju (1:3) was increased non detected to 69.7 ug/kg. After 90 days, Maesil wine was filtered Maesil through a seive and ripened by 180 days to investigate the formation of EC compared with non filtered. Treatment of filtered, EC contents was much higher level compared with non filtered. Therefore, this result showed that alcohol contents contribute to increase EC formation more than Maesil.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.23-29
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• 2011

The objectives of this study were to investigate the effects of brand familiarity and brand recognition on the acceptance of 10 commercial Korean rice wines (yakju). For the consumer preference testing, 104 rice wine drinkers (males, 56; female, 48) from their 20's to 40's were recruited. Consumers first rated the preferences and purchasing intent of the samples without accompanying information about each sample. During a break, brand familiarities and demographics were surveyed. The consumers then rated the preferences and purchasing intent with information about each sample. An analysis of variance was constructed to evaluate the effect of gender, age, and samples on the liking and purchasing intent of the rice wine products. Significant differences were observed for the likings and purchasing intents among the 10 samples with and without brand information, respectively. A paired t-test was performed to evaluate the effect of brand recognition between with and without brand information. A significant effect of brand recognition was confirmed, particularly for the samples with higher levels of brand familiarity. Internal preference mapping was performed to understand the overall relationships between each consumer's liking of the 10 samples with and without brand information. Acceptance tended to shift toward more familiar products when the information was presented.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1243-1249
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• 2011

This study was performed to examine the use of NaOCl as an alternative antimicrobial compound in winemaking because of the potential health problems that may arise as a result of the use of $SO_2$. For this, the blank (non-treated), control ($SO_2$-added), and sample (NaOCl-treated) wines were made, and microbial and chemical changes including sensory characteristics were analyzed during the fermentation periods. Treatment of grapes with NaOCl decreased the initial contaminating microbial population in grape must, resulting in higher growth of yeast and lactic acid bacteria. After 200 days of fermentation, the chemical analysis of sample wine revealed that it had higher ethanol content, redness ($a^*$), and concentrations of fruity ester compounds and lower total acidity than the control. In the sensory analyses, the sample wine obtained a higher overall acceptability score (5.70) than the control (4.26). This result reveals that NaOCl can be used as an alternative to $SO_2$ in winemaking for inhibiting the growth of contaminating microorganisms.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.6
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• pp.635-643
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• 2016

Wine consumers desire to drink a high quality wine. For producing high quality wine, high quality soil is required. Conventionally, soil quality is assessed qualitatively. Using traditional laboratory methods, quantitative data can be obtained for management purpose, but it is time consuming and expensive. Therefore, new technology aims to address these limitations, namely portable X-Ray fluorescence spectrometers (pXRF). This instrument can be used directly in the field, requires no soil sample preparations, and can simultaneously measure a wide range of elements qualitatively that are useful for pedological studies. The chemical composition (Ca, Fe, Ti and Zr) of soils at Tallavera Grove vineyard in New South Wales, Australia, was studied using a pXRF. The analysis of the soil's elemental concentration (i.e. Ca and Fe) using pXRF supports management decisions. Measuring the soil's Ca concentration can be used to identify Ca-rich parent materials (limestone). The limestone indicates good soil conditions for vine production. Fe content was used to identify areas of texture-contrast soils or soil with accumulation of clays in the B horizon. In addition, a soil weathering index was calculated using elemental concentrations (i.e. Ti and Zr) to explore the history of soil formation for making decision of management. This index showed that the soil in the vineyard was affected by two processes: the deposition of materials from elsewhere (Aeolian transport or soil erosion) and mixing of materials from upslope.

• Proceedings of the Microbiological Society of Korea Conference
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• 2009.05a
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• pp.78-78
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• 2009

$^1H$ NMR spectroscopy coupled with multivariate statistical analysis was used for the first time to investigate metabolic changes in musts during alcoholic fermentation and wines during ageing. Three Saccharomyces cerevisiae yeast strains (RC-212, KIV-1116 and KUBY-501) were also evaluated for their impacts on the metabolic changes in must and wine. Pattern recognition (PR) methods, including PCA, PLS-DA and OPLS-DA scores plots, showed clear differences for metabolites among musts or wines for each fermentation stage up to 6 months. Metabolites responsible for the differentiation were identified to valine, 2,3-butanediol (2,3-BD), pyruvate, succinate, proline, citrate, glycerol, malate, tartarate, glucose, N-methylnicotinic acid (NMNA), and polyphenol compounds. PCA scores plots showed continuous movements away from days 1 to 8 in all musts for all yeast strains, indicating continuous and active fermentation. During alcoholic fermentation, highest levels of 2,3-BD, succinate and glycerol were found in musts with the KIV-1116 strain, which showed the fastest fermentation or highest fermentative activity of the 3 strains, whereas the KUBY-501 strain showed the slowest fermentative activity. This study highlights the applicability of NMR-based metabolomics for monitoring wine fermentation and evaluating the fermentative characteristics of yeast strains.

• The Research Journal of the Costume Culture
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• v.18 no.5
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• pp.809-823
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• 2010

The 21st century is the age of culture and sensitivity. As the interest in the art and culture grows, Artygen who prefers artistic designs grow in number. The desire to enjoy life from the increase of leisure time and financial afford ability created a new trend of party culture. This study analyzes the characteristics of Artygen who pursues artistic sense and sensitivity and suggests party-wear designs that please Artygen and accentuate individuality and personal preferences in a party, which is a type of popular entertainment these days. Through literature review, the background of Artygen and party was examined; First, in order to analyze the feature of art designs, photos of products that were in fashion from 2007 to 2009, (during which the term, 'Artygen', was coined) were collected. Second, in order to analyze the party-wear designs, photos of party-wear in wine party and club party popular among young people in the 20~30's were collected. Through the analysis, the party-wears targeting Artygen was developed based on the characteristics of popular art designs. The results of this study were as follows. First, from the result of analyzing the art design shown in product, casual, romantic, modern, dynamic and gorgeous images were. Second, art design shown in fashion, casual, romantic, chic, dynamic and gorgeous images were. Third, in wine party, romantic, elegant, gorgeous and formal images were in order and in club party, casual, gorgeous, chic and romantic images were in order. Fourth, the study displayed design by connecting aesthetic factor of artistic design to 2 wine party-wear of romantic and gorgeous images and 3 club party dresses of casual, gorgeous and chic images.