This study aimed to determine the optimal method by analyzing how different fining agents affect the quality of Muscat of Alexandria (MoA) wine. In the initial investigation, MoA wine underwent treatment with bentonite, egg white, icing glass, polyvinylpolypyrrolidone (PVPP), silica, and gelatin. General quality characteristics (pH, total acidity, sugar content, specific gravity, alcohol, volatile acidity), functional components (total polyphenols, antioxidant activity, tannins), and L*, a*, b* values were analyzed. Following the analysis, bentonite demonstrated the best color improvement, while silica and gelatin exhibited high total acidity and effective color enhancement. Consequently, bentonite, gelatin, and silica were deemed suitable for MoA wine and were selected for further investigation. In the second clarification test, varied experiments were conducted on bentonite, silica, and gelatin selected in the first clarification test. Analysis of general quality characteristics and functionality by fining type and time after treatment for MoA wine showed no significant changes before and after treatment. However, an analysis of turbidity after 8 months for each fining agent revealed a superior turbidity improvement effect of 0.040 ± 0.001 in the bentonite treatment group. Additionally, the L value was favorable in the bentonite and silica treatments. Regarding the improvement effect of the b value, silica treatment demonstrated the best results, followed by gelatin treatment.

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.

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO2 contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO2 contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

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.

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 conditions of blanching, freezing, and thawing for Shepherd’s purse (Capsella bursa-pastoris [L.]) were studied to improve its quality attributes during frozen storage. The washed samples were blanched with water at 100oC for 10, 20, 30, and 40 s. They were then soaked in cold water. The quality characteristics of the samples such as pH, texture, hardness, color value, and total viable cell were analyzed. The samples blanched for 30 s were frozen and thawed under several conditions and their physicochemical characteristics were analyzed. The pH value of raw samples was higher than that of the blanched sample. The values of brightness (L*), redness (a*), and yellowness (b*) decreased after blanching except the L* value of root at the condition of blanching for 40 s. Upon considering the bacterial cell counts, the proper condition was determined to be 30 s of blanching time. Blanching for 30 s was the optimal pre-treatment for minimizing the quality deterioration of the shepherd’s purse for freezing. Regarding its color change and microbial safety, faster freezing and thawing methods made less changes on the quality of frozen samples. Consequently, immersion freezing and radio-frequency thawing were the most effective in minimizing the quality change.

In the food industry, freezing storage has been an important process for maintaining the properties of food materials. In order to maintain the quality of blanched Colocasia esculenta (L.), Schott stem, packaging, freezing, and thawing methods were optimized by determinations of the physicochemical properties. For the comparison of packaging method, Colocasia esculenta (L.) Schott stem packed by air containment had the lowest significant differences of properties such as hardness and drip loss compared to the control samples. Overall, the drip loss of Colocasia esculenta (L.) Schott stem had lower value at fast freezing rate (immersion freezing). Considering the result of the drip loss, high frequency thawing was more effective than other thawing methods. Therefore, it was supposed that samples treated by air-containing packaging, immersion freezing, and high frequency thawing used the optimal method to maintain the original quality of Colocasia esculenta (L.) Schott stem.

Food freezing preservation is an important process due to its high quality and long shelf-life. In order to improve the quality of frozen sweet potato stem, the freezing rate, thawing, and packaging method was optimized by the determination of physical properties. There was no significant difference among the treatment of freezing rate. Further, the drip loss of sweet potato stem was higher at a relatively fast freezing rate (immersion freezing) than at slow freezing rate (natural convection freezing at -20 or -40oC). For the comparison of packaging methods, the aircontaining packaged sweet potato stem had the lowest significant differences from the result of color, pH, and hardness. From the result of the drip loss, the high frequency and microwave using thawing samples were more effective than room temperature and water thawing. Therefore, fast freezing and thawing rate with air-containing package were recommended to obtain the better quality of sweet potato stem.