• 한국식품영양학회지
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• 제32권5호
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• 한국축산식품학회지
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• 제42권4호
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• pp.580-592
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• 2022

The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at -18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y₁+0.29589Y₂ (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

• 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.

• 한국식품영양학회지
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• 제12권5호
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• pp.455-461
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• 1999

The possibility of wine making from soft and dried persimmon and the effects of treatment for persimmon on the quality of wine have been investigated. Soft persimmon was pretreated by two method of heat and hydrochloric acid treatment. Fermentation mash was composed of 12% persimmon and 15% of sucrose and was fermented at 17$^{\circ}C$ for 36 days. The fermentation using persimmons which were untreated and treated by acid was not successful because of contamination caused by lactic acid and acetic acid bacteria. Acidity of the fermented broth produced from boiled dried acid treated and untreated persimmon was 4,4, 5.0, 5,8 and 13.5ml(0.1N NaOH/10ml broth) respectively. Ethanol concentration of the fermented broth produced from boiled dried acid treated and untreated persimmon was 11.2, 10.0, 9.4 and 6.1% v/v respectively. The wine fermented for 28day's fermentation using boiled persimmon as substate had the best quality and stability. After 36day's fermentation using boild persimon following composition was obtained: 4.65% of total sugar 3.65% of reducing sugar 0.03mg/ml of protin 0.17$\mu$/ml of amino acid and 13.02 $\mu$g/ml of pectin. The pH and yeast cell of the boiled persimmon broth were 3.4 and 5.75 logCFU/ml. Fermented wine using dried persimmon had aslo good quality but the fermentation rate was slow.

• 한국식품영양과학회지
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• 제29권2호
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• pp.224-230
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• 2000

흑미와 glucoamylasc를 이용한 무증자 유색주의 제조와 품질을 조사하기 위하여 일반미에 대한 흑미의 혼합비율을 검토하였다. 흑미를 20~100% 범위로 첨가하여 만든 유색주는 백미만으로 만든 술에 비하여 효모 및 젖산균의 생육도가 높았으며 잔당의 함량이 낮았다. 또 흑미의 첨가비율이 높아짐에 따라 pH와 알코올 생성율이 높아지는 경향을 보였다.유색주의 총 유리아미노산의 농도는 백미주에 비하여 낮았으나 필수아미노산의 비율은 높았으며 fusel유의 함량은 낮았다. 유색주의 색상은 흑미를 20% 첨가하였을 때는 연한 적색을 띠었으나 80% 이상 첨가시는 너무 진한 척색을 띠었다. 색상 및 냄새에 대한 기호도와 관능적 품질 및 주요 품질평가 지표로서 잔당의 함량, 알코올 농도, fusel유의 함량 등을 종합적으로 평가한 결과 흑미의 적정 혼합율은 40~60%이었다.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2022년도 춘계학술대회
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• pp.690-693
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• 2022

본 연구는 와인 데이터를 활용하여 와인 품질에 영향을 미치는 요인에 대해 상관관계 분석을 실시하였고, 그 결과를 토대로 와인 품질의 기준을 예측 하였다. 본 연구에서 사용된 데이터셋은 포르투갈의 비뉴베르드(Vinho verde)에서 생산된 레드와인의 1599개, 화이트와인 4898개의 관측지의 데이터로 총 6497개를 사용하였다. 변수 항목은 물리적, 화학적 분석 테스트를 통해 와인 성분을 나타내는 12가지 성분 변수, 총 1599개의 관측치, 세계 와인 3대 생산지국가(프랑스, 이탈리아, 스페인)들의 대표와인 한 개씩 총 3개를 추가하였고, 그 국가들의 기후변화 데이터를 적용하여 분석하였다.

• 한국조리학회지
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• 제5권2호
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• pp.283-299
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• 1999

Wine increase the quality of and is a favorite drink in Europe and developed countries. Wine is effective in promoting appetite and digestion. Wine which is an alkaline beverage neutralizies physical constitution and has various preventive effents. Also wine increases the taste and aroma of food. However, a various binds of wine needs a special control, and expert knowledge is needed in drinking and serving method of wine. It is very difficult to find the method harmonized cuisine with wine. This study approches to find the method which cuisine and wine are nicely matched through literature reviews. First, the method is analyzed by the order of cuisine. Second, the analyzed by the cooking method. Third is analyzed by the taste of cuisine. Fourth is analyzed by the production, management, providing method, temperature and drinking method. Therefore, we'd like to provide the harmonized methods between cuisine and wine to the emplyees.

• 동아시아식생활학회지
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• 제15권2호
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• pp.171-181
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• 2005

In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.

• 한국식품영양학회지
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• 제34권5호
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• pp.516-525
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• 2021

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

• 한국식품영양과학회지
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• 제46권5호
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• pp.622-629
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• 2017

본 연구에서는 세리단과 캠벨얼리 포도 품종을 교배 조합하여 만든 신품종인 옥랑 포도 품종의 와인으로서의 가능성을 조사하기 위하여 포도 전처리 방법 및 와인 제조 조건에 따라 옥랑 와인의 발효 특성을 조사하였다. 포도 전처리 방법으로 저온 침용과 열처리 방법을 사용하였고, 발효 4일차 압착과 발효 종료 후 압착한 와인을 제조하였으며 캠벨얼리 와인과 비교하였다. 발효 기간이 경과함에 따라 당도는 감소하여 알코올 함량이 증가하였는데, 저온 침용 처리한 와인의 초기 발효속도가 다소 느리게 진행되었으나 발효가 종료된 시점에서는 전처리 방법이 알코올 함량에는 큰 영향을 미치지 않는 것으로 나타났다. pH는 저온 침용한 옥랑 와인에서 3.17의 가장 낮은 pH가 분석되었으나 발효종료 후에는 비슷한 수치를 나타내어 발효 진행에 따른 pH 변화는 거의 없는 것으로 분석되었다. 발효 전 총산 함량은 캠벨얼리가 0.61%로 0.54%의 옥랑보다 높았으나 발효가 진행되면서 모든 처리구에서 총산 함량이 증가하여 발효 8일의 저온 침용한 옥랑 와인에서 0.99%의 가장 높은 총산 함량을 나타내었고 이후 감소하였다. 기능성 성분인 총 폴리페놀 함량 분석 결과 전처리 방법으로 가열 처리한 발효 2일째 옥랑 와인에서 143.24 mg%의 높은 총 폴리페놀 함량이 분석되었으며, 옥랑 와인의 전자공여능의 경우 발효 종료 후 압착 처리한 와인에서 높은 값을 보였으며 발효 10일째인 와인에서 88.86%의 가장 높은 항산화 활성을 나타내었다. 이와 같은 연구로 포도 전처리 방법 및 와인 제조 조건에 따른 옥랑 와인의 비교 분석 자료를 제공함으로써 발효 특성을 과학적으로 제시하였고, 캠벨얼리보다 과피색이 연한 옥랑의 특성을 살려 로제 와인으로 개발이 가능할 것으로 판단된다.