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.

본 연구는 경남 진주시 선학산 도시숲의 운영을 시민참여형으로 개선하도록 제안하기 위하여 수행되었다. 연구의 목적을 달성하기 위하여 현황조사로서 지역에서 가지는 대상지의 이용가치를 파악하였으며, 지리정보시스템(GIS) 프로그램을 활용하여 경사, 향, 토지피복 등을 분석하였다. 또한 도시숲 운영계획에서 지역주민의 인식과 요구를 반영하기 위해서 관심, 요구, 참여 등에 대하여 설문조사 및 통계분석을 실시하였다. 설문조사는 이용객들의 의견을 주기적으로 반영하기 위해 등산로 표지판에 부착시킨 QR코드를 이용한 온라인 설문조사와 2004년과 2017년에 실시한 현장 설문조사를 수행되었으며, 수집된 데이터는 SPSS 프로그램을 사용하여 빈도분석 등을 실시하였다. 통계 분석 결과를 2004년부터 2016년까지 시행된 진주시 선학산 정비사업과 관련하여 해석하기 위해서 사업 시행 전인 2004년과 시행 후인 2017년의 이용자 만족도를 비교분석하였고, 그 변화를 사업내용과 관련하여 해석하였다. 최종으로 그 결과의 분석 및 해석을 통하여 선학 산의 운영관리 문제점 및 개선점을 파악하였고, 이를 반영하여 본 연구의 목적인 선학산 시민참여형 도시숲 운영 프로그램을 계획하였다. 또한 운영의 성과 및 개선을 위한 평가 및 환류를 위해서 QR코드를 사용한 방문자 설문조사 및 통계분석을 주기적으로 실시하는 시민참여 형 운영 계획을 수립함으로써 지속적 운영의 질을 모니터링하고 개선할 수 있도록 하였다. 따라서 본 선학산 도시숲 시민참여형 운영 계획 은 지속적으로 문제점 및 보완점을 파악 및 제한하고, 기존 이용객과 관광객의 증가를 파악하며, 숲가꾸기를 통한 참여형 도시숲 조성을 기 대할 수 있다.