• 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.

• Food Science and Biotechnology
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• 제18권3호
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• pp.724-731
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• 2009

Anthocyanins are considered one of the main color determinants in aged red wine. The anthocyanins in aged red wine made from 'Cabernet Gernischet' (Vitis vinifera L. cv.) grape were investigated by high performance liquid chromatography- electronic spray ionization- mass spectrometry (HPLC-ESI-MS) and their color presented in aqueous solution were evaluated using partial least square regression (PLS). The results showed that there were 37 anthocyanins identified in this wine, including 22 pyranoanthocyanins. The analysis of PLS indicated that different anthocyanins showed distinct color values: malvidin 3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol (Mv3-acet-glu-vg) presented the highest color values, while malvidin 3-O-glucoside (Mv3-glu) showed least. Among the free non-acylated anthocyanins, peonidin 3-O-oglucoside (Pn3-glu) showed the highest color values; the coumarylated anthocyanins presented higher color values than their corresponding acetylated anthocyanins and parent anthocyanins; pyranoanthocyanins presented also higher color values than their original anthocyanins; the color of anthocyanins depended on their structure. This work will be helpful to reveal evolution in aged red wine.

• 치위생과학회지
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• 제22권3호
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• pp.139-147
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• 2022

Background: Temporary crown resins are used prior to prosthesis placement, indicating the importance of aesthetics. The aim of this study was evaluate the color stability of various staining solutions according to the color of temporary crown resins using VITA Easyshade^Ⓡ V. Methods: The temporary crowns used were the powder-liquid type and included four shades. A total of 36 specimens were fabricated in the form of disks with a diameter of 1.8 mm and a depth of 2 mm. They were divided into four groups of nine each, and staining was performed for seven days by precipitation in 3 mL of three staining solutions composed of distilled water, black coffee, and red wine. Color and color stability evaluations were performed by a trained examiner using a digital spectrophotometer (VITA Easyshade^Ⓡ V). Color stability was analyzed using the ΔE value. Results: Because of the color stability evaluation using the ΔE value, the difference between three and seven days was significant in the specimen I and III groups (p<0.05). Further, post hoc analysis showed that the ΔE value of red wine was significant, indicating that the color stability in red wine was low. The ΔE values in group II between days three and seven were statistically significant (p<0.05). Post hoc analysis showed that distilled water, coffee, and wine had the highest ΔE values on day three. On day seven, the ΔE value for wine was significant, and the color stability was low. There was no significant difference in group IV according to the staining period and staining solution; therefore, color stability was high (p>0.05). Conclusion: This study showed that most temporary resin restorations exhibited color stability in the staining solution. The darker the color of the temporary resin restoration, the higher the color stability against extrinsic staining.

• 한국콘텐츠학회논문지
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• 제11권5호
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• pp.125-137
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• 2011

최근 휴대폰 카메라로 촬영한 영상을 입력으로 사용하는 시스템에 대한 연구가 활발히 이루어지고 있다. 본 논문에서는 와인라벨의 문자를 인식한 후, 데이터베이스내의 와인이미지들 중에서 입력 와인라벨 이미지와 유사한 순서대로 사용자에게 보여주는 시스템을 제안한다. 이미지의 유사도 계산을 위해 본 논문에서는 이미지의 각 영역별 대표색상, 텍스트 영역의 텍스트 색상과 배경색상, 그리고 특징점의 분포를 특징으로 사용한다. 이미지의 색상차를 계산하기 위해 RGB색상을 CIE-Lab색상으로 변환하여 사용하고, 특징점은 해리스코너 검출 알고리즘을 사용하여 추출한다. 각 셀의 대표 색상차와 텍스트 색상차 및 배경 색상차는 가중치를 적용하여 색상차 유사도를 계산하고 색상차 유사도와 특징점 분포 유사도를 정규화하여 최종 이미지 유사도를 구한다. 본 논문에서는 입력 이미지와 데이터베이스내의 이미지 간의 유사도를 계산하여 유사도 순으로 사용자에게 검색 결과를 보여줌으로써 검색 결과로부터 다시 최대 유사 와인라벨을 수동으로 찾는 노력을 줄일 수 있다.

• 한국식품과학회지
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• 제51권6호
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• pp.592-595
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• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• 동아시아식생활학회지
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• 제17권1호
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• pp.94-102
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• 2007

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.

• 한국식품영양학회지
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• 제10권2호
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• pp.254-262
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• 1997

본 연구는 1988년 식품개발연구원 지방명품 산학연 협동연구사업 연구비 지원에 의해 수행되었음. ^x The possibility of winemaking from a new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2,300∼3,800mg/ℓ. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• 한국식품과학회지
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• 제39권4호
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• pp.390-399
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• 2007

국내산 캠벨포도를 이용한 포도주의 품질을 개선하기위하여 머루, 블루베리, 복분자, 블랙커런트 등을 첨가하여 포도주를 제조하였다. 캠벨포도주의 색상은 이들 과실의 첨가에 의하여 많이 짙어지고 색이 좋아짐을 확인하였다. 복분자와 블랙커런트를 첨가하였을 경우 L값이 34에서 $6{\sim}13$으로 낮아졌으며 Q값도 54에서 $36{\sim}46$으로 낮아져 외국산 포도주의 검붉은 색과 거의 비슷한 색깔을 뗬다. 머루와 블루베리의 첨가 역시 캠벨포도주의 색을 짙게 하였으나 복분자나 블랙커런트보다는 그 효과가 미치지 못하였다. 또한 블랙커런트와 복분자의 첨가에 의하여 캠벨 포도주의 폴리페놀함량은 크게 높아졌는데 15일간의 발효 후 캠벨포도주의 경우 1.02 mg/mL의 폴리페놀을 함유한 반면 캠벨포도에 $15^{\circ}Brix$ 블랙커런트를 20% 첨가한 포도주의 경우 1.87 mg/mL로 폴리페놀함량이 크게 높아짐을 확인하였다. 관능검사 결과 역시 캠벨은 다른 포도 품종에 비하여 가장 낮은 품질특성을 나타냈지만 캠벨에 복분자, 블랙커런트, 머루 등을 첨가함으로써 색, 향, 맛 그리고 기호도 등 모든 면에서 포도주의 품질이 크게 개선이 됨을 확인하였다.

• 한국식품영양학회지
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• 제9권2호
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• pp.160-166
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• 1996

In order to develop a pumpkin wine, the brewing conditions and sensory evalution of the wine were studied. The pumpkin can be made into wine by ethanol fermentation with Saccharomyces cerevisae. When the mash was adjusted 15aA pumpkin and 25% sugar and fermented for 15 days, the product was highly evaluted in color, flavor and taste. Contents of the refined pumpkin wine were 80mg/ml of total sugar, 70mg/ml of reducing sugar, 2.1 of acidity and 12% of ethanol, and it's pH was 3.6.

• 한국식품영양과학회지
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• 제44권11호
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• pp.1687-1692
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• 2015

본 연구에서는 국내산 포도 품종을 이용한 'unfined' 혹은 'unfiltered' 포도주의 제조 가능성을 알아보고자 하였다. 경북 영천에서 재배된 Muscat Bailey A 품종을 이용하여 제조하였으며 가당을 하여 $28^{\circ}Brix$로 조절하였다. 알코올 발효 후 정제 과정에 들어가기에 앞서 청징제 첨가와 여과기 사용 여부에 따라 시료 A, B, C로 나누어 청징, 여과, 병 숙성 후의 각 시료별 이화학적 성분을 측정하여 비교 분석하였다. 시료 A는 청징제를 첨가하고 여과기도 사용하였고 시료 B는 청징제만 첨가하고 여과기는 사용하지 않았으며, 시료 C는 청징제도 여과기도 사용하지 않았다. 병 숙성을 마친 후의 각 시료별 총 페놀 함량, intensity, hue, color, 유기산 함량, 휘발성 향기 성분을 측정하여 비교 분석하였다. 총 페놀 함량은 시료 C가 다른 시료들에 비교해 최대 19% 정도 높은 수치를 나타내었고, intensity와 hue, color의 측정 결과는 예상대로 여과 과정을 거친 시료 A가 다른 시료들과 비교하여 가장 선명하고 투명한 색상을 나타냈으나 색의 안정성 면에서는 떨어졌다. 유기산 함량과 휘발성 향기 성분의 측정은 전체적인 결과에서 각 시료별로 차이가 크게 나타나지 않았다. 이는 청징 과정과 여과 과정의 유무에 따른 차이라고 하기보다 다른 요인들에 의해 영향을 받게 된다고 사료된다. 실험 결과 중에서 시료별 큰 차이를 나타내지 않았던 유기산 함량은 발효 중 malo-lactic fermentation 과정이 이루어졌더라면 더욱 좋은 결과를 얻을 수 있었을 것이라 생각되며, 휘발성 향기 성분은 청징 과정이나 여과 과정이 아닌 다른 양조 과정에서의 조건의 변화가 필요할 것으로 보인다.