• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.390-399
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• 2007

Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1444-1450
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• 2007

To prevent the deterioration of jujube wine quality due to commercial heating process for sterilization, hydrostatic pressure (500 MPa, 5 min) or freezing (frozen at $-20^{\circ}C$ for 3 days, followed by thawing at room temperature for 4 hr) treatment was applied. Their microbial count, physicochemical property and sensory quality were investigated in comparison to heat-treated jujube wine ($63^{\circ}C$, 10 min) and commercial wine. Pressure-treated and commercial jujube wine were completely sterilized and heat-treated wine was decreased to <10 CFU/mL while freezing-treated jujube wine was partially sterilized $(30{\sim}60%)$. Hydrostatic pressure and freezing, and heat treatment had no influence on chemical compositions such as pH, acidity, amino acidity, reducing sugar and ethanol content, but significantly induced the changes of instrumental color. While sensory quality of heat-treated jujube wine was significantly deteriorated, reducing sour and burning taste, that of pressure and freezing-treated jujube wine was maintained fresh without decrease in sour and burning taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2005.06a
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• pp.212-215
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• 2005

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1523-1523
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• 2001

The wine industry requires practical methods for objectively measuring the composition of both red wine grapes on the vine to determine optimal harvest time; and of freshly harvested grapes for efficient allocation to vinery process streams for particular red wine products, and to determine payment of contract grapegrowers. To be practical for industry application these methods must be rapid, inexpensive and accurate. In most cases this restricts the analyses available to measurement of TSS (total soluble solids, predominantly sugars) by refractometry and pH by electropotentiometry. These two parameters, however, do not provide a comprehensive compositional characterization for the purpose of winemaking. The concentration of anthocyanin pigment in red wine grapes is an accepted indicator of potential wine quality and price. However, routine analysis for total anthocyanins is not considered as a practical option by the wider wine industry because of the high cost and slow turnaround time of this multi-step wet chemical laboratory analysis. Recent work by this ${group}^{l,2}$ has established the capability of near infrared (NIR) spectroscopy to provide rapid, accurate and simultaneous measurement of total anthocyanins, TSS and pH in red wine grapes. The analyses may be carried out equally well using either research grade scanning spectrometers or much simpler reduced spectral range portable diode-array based instrumentation. We have recently expanded on this work by collecting thousands of red wine grape samples in Australia. The sample set spans two vintages (1999 and 2000), five distinct geographical winegrowing regions and three main red wine grape varieties used in Australia (Cabernet Sauvignon, Shiraz and Merlot). Homogenized grape samples were scanned in diffuse reflectance mode on a FOSE NIR Systems6500 spectrometer and subject to laboratory analysis by the traditional methods for total anthocyanins, TSS and pH. We report here an analysis of the correlations between the NIR spectra and the laboratory data using standard chemometric algorithms within The Unscrambler software package. In particular, various subsets of the total data set are considered in turn to elucidate the effects of vintage, geographical area and grape variety on the measurement of grape composition by NIR spectroscopy. The relative ability of discrete calibrations to predict within and across these differences is considered. The results are then used to propose an optimal calibration strategy for red wine grape analysis.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• Food Science and Preservation
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• v.17 no.5
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• pp.608-615
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• 2010

We investigated the effect of grape-must temperature ($50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$) on wine quality. We used Muscat Bailey A (MBA) grapes; these are often used in wine making in Korea. The numbers of viable bacteria, yeasts and molds in grape-must decreased with an increase in temperature. Polyphenol oxidase activities in grape-must were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, and tannin contents of MBA grape wine were higher after heating at $70^{\circ}C$ than after use of lower temperatures. Antioxidant activity was also enhanced after exposure to high temperatures, which may be attributable to the presence of increased levels of polyphenolic compounds in the grape-must. Thus, the heat treatment to prepare grape-must before wine fermentation greatly affects wine quality.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.722-726
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• 2005

The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.