This study investigated the effects of pectinase treatment and skin contact time on the quality characteristics of Dae-hong peach wine. Wine was produced with variations in enzyme treatment and skin contact time (1 hour, 2 hours, 1 day, 2 days, and until the completion of fermentation). Enzyme treatment increased the production yield by 6%, as well as ethanol and redness levels, compared to the non-treated control. Volatile components were higher when the skin contact time was 2 hours or 1 day. Results were compared according to enzyme treatment and skin contact time and found to be influenced by methanol and 3-methyl-1-butanol. Enzyme treatment effectively enhanced yields and volatile compound contents. However, skin contact should be concluded a day before 1 day to ensure compliance with methanol legislative requirements. Therefore, our findings show that enzymatic treatment with shorter skin contact time preserves the distinctive characteristics of Dae-hong peaches and ensures the production of safe and flavorful wine.

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed ‘Samgwang’, and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using ‘Baromi’ was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

Na+/K+-ATPase is a membrane protein and plays a key role in osmotic regulation in living organisms. In the present study, a cDNA sequence encoding the Na+/K+-ATPase alpha subunit from the monogonont rotifer, Brachionus koreanus was cloned by rapid amplification of cDNA ends technique. To investigate the role of this enzyme in osmotic stress, enzymatic activities of Na+/K+-ATPase were measured after exposure to different salinities for 48 h. The full-length Bk Na+/K+-ATPase cDNA was 3069 bp-long, encoding a 1022-amino acid polypeptide. Bk Na+/K+- ATPase possesses eight membrane spanning regions and five conserved domains. Phylogenetic analysis showed that Bk Na+/K+-ATPase had high identity with those of other species, and was closely clustered with other Brachionus sp. These findings indicate that this protein was conserved both structurally and functionally. B. koreanus Na+/K+-ATPase activity was stimulated in both hyposaline (6 psu) and hypersaline (32 psu) conditions, suggesting that this protein may play a role in osmoregulation. This study would provide better understanding of the physiology of B. koreanus and this enzyme may be useful as a molecular marker for evaluation of osmotic stress in aquatic environment.