This study was conducted in order to investigate the quality characteristics of MBA wine resulting from treatment with different oak barrel maturation methods. This study focused on the maturation of wine in five different types of barrels, including a stainless-steel maturation barrel, a foreign medium-toasted oak barrel, and domestic light, medium and heavy toasted oak barrels, and looked at the resulting differences in quality characteristics between the wines. All oak barrels used for this study had a capacity of 100 liters. The results of the study revealed that the pH content increased by up to 3.86~3.93% after 9 months, and then decreased after this point. The total anthocyanin content increased up to 152.52~174.95 mg/L during a 6 month maturation period, and thereafter began decreasing in concentration, with overall anthocyanin levels tending to be higher after maturation in foreign oak barrels. Overall, functional elements tended to measure higher after maturation in foreign oak barrels as opposed to maturation in domestic oak barrels. Therefore, these results indicate that it is necessary to improve the production of domestic oak barrels in the future in order to reliably produce wines with higher levels of functional elements.

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

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.

머루(Korean wild grape)는 포도과에 속하는 덩굴성 낙엽 활엽성 식물로 우리나라 전역에 분포하며, 과립이 작고 신맛이 강하여 와인용으로 사용되고 있다. 본 연구는 2016년 대한민국 와인축제에서 판매된 제조원이 다른 8개의 머루 와인을 구입하여 일반 품질 특성과 기능성 성분 및 생리활성을 비교 분석하였다. 시판 머루와인의 pH는 3.86~4.22, 총산은 0.56~ 0.75%, 알코올 함량은 9.8~14.3%, 당도는 8.8~15.8 °Brix를 나타내었다. 유리아황산 함량은 0~15.80 mg/L, 총아황산 함량은 7.33~93.33 mg/L로 분석되었다. 머루와인의 hue 값은 0.81~1.02를 나타내었으며, color intensity는 10.92~22.49로 국산 캠벨얼리로 만든 와인에 비해 색의 강도가 강한 것으로 나타났다. 와인의 색도 중 명도(L값)는 0.77~5.55, 적색도(a값)는 3.97~31.16, 황색도(b값)는 0.99~5.63으로 나타났다. 유리당 함량을 분석한 결과, 3종은 드라이 와인, 5종은 스위트 와인인 것으로 조사되었으며, 유기산 함량 중 사과산은 0.879~ 2.547 mg/mL, 젖산은 4.281~9.606 mg/mL로 이들 비율로 볼 때 시판 머루와인은 대부분 말로락틱 발효가 이루어진 것으로 판단된다. 시판 머루와인의 총 폴리페놀 함량은 158.53~ 172.24 mg%, 총 안토시아닌 함량은 356.69~601.33 mg/L로 일반적인 캠벨얼리 와인에 비해 전반적으로 높은 함량을 함유하였으며, DPPH 라디칼 소거능 분석 결과, 57.23~73.98%가 분석되었다. 머루 와인의 향기 성분 분석 결과, 검출된 휘발성 향기성분은 총 35종이며, 알코올류는 7종, 에스테르류는 16종, 산류는 5종, 테르펜류는 3종, 기타 화합물은 4종으로 나타났다.

To investigate the quality characteristics of domestic rosé wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of rosé wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of rosé wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 rosé wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of rosé wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of rosé wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness －0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free SO2, total SO2, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to 12.3 °Brix. The free SO2 and total SO2 contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

고추 유과를 15, 25, 35℃에서 70일간 저장하면서 품질특성을 확인하고, 고추 유과의 유통기한을 예측하였다. 색도를 분석한 결과, 15℃에서 저장했을 때 색도의 변화가 더 적게 나타났고, 특히 적색도(a값)가 온도에 따른 변화가 심하였다. 저장 기간 중 고추 유과의 물성을 비교해 본 결과, 고추 발효 액 첨가가 유과의 경도와 부서짐성에 영향을 준 것으로 보인 다. 경도는 대조구보다 고추 유과가 495.68 g/㎠로 높게 나타 났고, 70일간 저장했을 때 대조구는 35℃가 15℃보다 약 2배 더 증가하였다. 고추 유과도 고온에서 경도가 더 증가하여 1,405.64 g/㎠이었다. 부서짐성은 경도와 마찬가지로 저장기 간이 길수록 온도가 높을수록 증가하는 것으로 나타났고, 35℃ 에서 70일간 저장했을 때 대조구와 비교하여 고추 유과가 688.86 g으로 낮게 측정되었다. 고추 유과의 산도는 대조구보 다 낮게 나타나, 고추 발효액이 첨가된 유과가 저장성이 더 좋은 것을 알 수 있었다. 과산화물가에서도 대조구와 비교했 을 때 대조구는 146.49 meq/㎏이고, 고추 유과는 126.79 meq/ ㎏으로 고추 유과의 산패가 덜 일어났다. 저장 중 관능특성의 변화는 대조구보다 고추 유과의 기호도 변화가 더 적어 고추 유과의 관능적 특성이 더 유지되었다. 식품의 유통기한 산출 시스템을 이용하여 유통기한을 예측한 결과, 품질 지표로 산 가를 이용하여 대조구는 200일로 설정되었고, 고추 유과는 274.78일로 설정되어 고추 유과의 유통기한이 더 길게 예측 되었다. 결과적으로 고추 발효액을 첨가한 고추 유과가 대조 구보다 저장 중 품질의 변화가 적어 저장성이 좋은 것을 알 수 있었다.

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log cfu/㎖, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.

We examined the effects of biological activity Phellinus linteus mycelium culture with cassiae semen extract. Firstly, the optimal temperature, initial pH and culture period for mycelial growth in a liquid culture of P. linteus were determined, and they were 30℃, pH 5.0 and 8 days respectively. The five herbal materials were examined against several health functional efficacies, and, as a result, Cassiae semen was chosen, with its superior inhibitory effects in β-glucuronidase inhibitory activity, electron donating activity, ACE inhibitory, and α-glucosidase inhibitory activities(95.3%, 80.9%, 96.1 and 24.2%, respectively). P. linteus fruit body was investigated on β-glucuronidase inhibitory activity, electron donating activity, ACE inhibitory, and α-glucosidase inhibitory activities, and they were 54.7%, 81.9%, 30.0% and 20.1%, respectively. Accordingly, C. semen was used in the following experiment, to give an additive functional effect on the P. linteus. As the amount of C. semen in the cultural media increased, mycelial weight and β-glucan contents also increased, but final pH was not influenced. In addition, the β-glucuronidase inhibitory activity, electron donating activity, and α- glucosidase inhibitory activity increased. P. linteus mycelium culture showed higher activities in the other three tests above, except for electron donating activity, when C. semen was added to the medium before cultivation.

본 연구에서는 백합과에 속하는 덩굴성 관목인 청미래덩굴 70% 에탄올 추출물과 열수 추출물의 항산화 및 항당뇨에 대한 활성을 연구하였다. 총 폴리페놀 함량 과 플라보노이드 함량 측정, 전자공여능, ABTs 소거능, SOD 유사활성능, xanthine oxidase 저해활성, ACE 저해활성, TBARs측정, PF값 측정 및 α-glucosidase 와 α-amylase 의 저해활성을 측정하였다. 그 결과 총 폴리페놀 함량과 플라보노이드 함량은 에탄올 추출물에 함유량이 더 많았으며, 전자공여능, ABTs 소거능, SOD 유사활성능, xanthine oxidase 저해활성, ACE 저해활성, TBARs 측정, PF값 측정 결과 모두 청미래 덩굴 열수 추출물보다 에탄올 추출물의 활성이 우수하였다. 또한 α-glucosidase 와 α-amylase 의 저해활성을 측정한 결과 에탄올 추출물의 활성이 열수 추출물보다 우수하였다. 이상의 검증 결과를 종합하여 볼 때 청미래 덩굴의 에탄올 추출물의 항산화 및 항 당뇨 활성이 우수하였고, 차후 항산화 및 항 당뇨 예방물질 소재로서의 활용이 가능할 것으로 판단된다.

CMVP1 (cucumber mosaic virus pathotype 1) has been frequently occurring virus causing damage in pepper farms, and it is hard to control the outbreak due to lack of the genetic source resistant to this specific pathotype. Therefore, we have developed transgenic peppers tolerant of CMVP1 using a CP gene of CMVP0 pathogen. In order to fulfill the requirement of the biosafety assessment criteria, we have studied the horizontal gene flow from GM pepper to non-GM pepper by monitoring the transgene movement. If the pepper farms are located closely each other and the pollen moves from GM pepper to non-GM pepper, it would cause unintended fertilization. Therefore, a buffer zone to separate the cultivation regions is required to avoid the contamination of transgene. Previously, several data regarding the movement distance of pepper pollen were reported by judging the phenotypic change. However, no tool as a trace marker was available. The objective of this study was to assess the frequencies of gene flow from GM peppers to non-GM peppers in neighboring farms using the transgene of CP as a trace marker. The GM and non-GM peppers were cultivated in the isolated farm of Nongwoo Bio Co. (NW GM pepper field) and pepper fruits were collected from the NW GM pepper field as well as the neighboring pepper farms. The pepper seeds collected from the farms were planted and the massive PCR analysis was performed to answer the question how far the pollen of GM pepper migrates. The conclusive data based on the consecutive experiments for 6 years is that the gene flow by pollen movement did not occur in peppers that were separated each other over 30 m.

In Korea, CMV (cucumber mosaic virus) is the most frequently occurring virus with a single infection rate of 45%. However, a total occurrence of CMV by co-infection, either couple or multiple, with BBWV (broad bean wilt virus), PepMoV (pepper mottle virus) and PMMoV (pepper mild mottle virus) covers over 90% in the field cultivation of pepper. The PepMoV is transmitted by several aphid species, and it has been considered the most frequently detected potyvirus when it co-infects with CMV or PMMoV. Since F1 hybrid that resistant to PepMoV has not been developed, we have developed transgenic peppers using Agrobacterium-mediated transformation with a Hc-Pro gene of the PepMoV. A large number of T1 peppers were tested for resistance to the PepMoV, and T1 peppers tolerant of PepMoV were selected. After consequent self-crossing up to T4 generation, highly tolerant peppers to PepMoV were selected. So far, BC3F1 lines have been selected by back-crossing with 4 elite lines through a breeding program. The horticultural differences of the GM line comparing to inbred lines were investigated and no statistical significance between GM and non-GM lines was found. Based on molecular analysis, One of GM lines, 10-2, contained the transgene in the non-coding region indicating that this line would be a GM event.

Bt gene derived from the B. thuringiensis has been used for developing GM crops and those crops are already on the market. The aim of this study is to construct a genetic transformation with peppers using CryIAc1 gene and consequently to develop GM peppers resistant to the oriental tobacco budworm. We have developed transgenic peppers using Agrobacterium-mediated transformation, and obtained 5 T0 peppers. T0 peppers were self-crossed and T1 pepper fruits were exposed to larvae to test the survival rate. The survival rate of larvae that were fed with GM fruits decreased dramatically while with non-GM fruits the rate was not changed much. In order to establish the selection and the culturing of bug through a year, an incubating system for tobacco budworm in chamber was manufactured and a selection system under the media that are mixed with GM green pepper was obtained. Using those system, T3 peppers tolerant to tobacco budworm were selected.

To obtain basic information of diseases resistant degree of Korean wheat cultivars, we investigated the diseases occurrence and examined field resistance of the materials against to the major diseases. Disease occurrence was investigated in southern regions from March to May, 2012. And the resistance degree was tested to 30 Korean wheat cultivars seeded in autumn. After wintering season, Soil-borne wheat mosaic virus(SBWMV) was infected as 29.4% in the regions. The sharp eyespot was infected about 43% in stem base even if it was not showed distinct symptoms yet. Three Fusarium spp. were identified from rotten stem base and root crown. After heading, mainly fungal damage such as powdery mildew, leaf rust, sharp eyespot and Fusarium head blight were prevalent. Around the harvest season, discoloration of grain by precipitation also occurred and which was different infection degree depending on the each cultivar. 14 cultivars as Geurumil, Dajoongmil showed resistant leaf yellowing spot symptoms. In powdery mildew resistance investigation, recently developed cultivars were more susceptible comparing to none or a little symptom manifestation of older varieties.