Chelating agents, such as EDTA, NTA, and citric acid, possess the capacity to establish complexes with radionuclides, potentially enhancing the migration of such radionuclides from the disposal sites. Hence, quantification of these chelating agents in radioactive wastes is required to ensure secure disposal protocols. The determination of chelating agents in radioactive wastes is mainly composed of two steps, e.g. extraction and detection. However, there are little information on the extraction of the chelators in various radioactive wastes. We endeavored to optimize the extraction conditions for citric acid (CA) found within concrete, a prevalent component in the context of dismantled waste materials. Given the inherent high solubility of CA in water, we applied an aliquot of deionized water to the concrete and conducted a one-hour ultrasonic leaching procedure to facilitate chelate extraction. Subsequently, following the preparation of the concrete leachate via vacuum filtration and centrifugation to yield a clarified solution, we quantified the concentration of CA within the solution using Ion Chromatography (IC). To enhance leaching efficiency, we examined the % recovery variation with respect to the pH of the leaching solution. The optimized extraction method will be applied to diverse chelating agents and radioactive waste categories.

Low- and intermediate-level radioactive waste for permanent disposal often contains organic complexing agents, so-called chelating agents. Organic complexing agents, which are polycarboxylic acids, can increase the mobility of radionuclides into the environment by forming water-soluble complexes with most heavy metals. Therefore, analyzing the complexing agents in radioactive waste is crucial for comprehensive management of nuclear wastes. According to regulatory guidelines, specifically Notice No. 2021-16 issued by the Nuclear Safety and Security Commission, the determination of chelating agent content in radioactive waste materials is required to ensure proper management and safe disposal. However, only a few methods are available to analyze the chelators in various matrices such as concrete, metals, soil, and mixed solid wastes like plastics, vinyl, and rubber. Recently, we found a UV-Vis method based on an enzymatic reaction is inadequate for analyzing citric acid in radioactive waste with a complex matrix like concrete. To address this, we developed a method to determine the contents of EDTA and NTA using a UV-Vis spectrophotometer and citric acid using ion chromatography. The results showed good validity and reliability to determine the chelating agents in various radioactive wastes.

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

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.

Complexing agents used at various nuclear facilities exist in low- and intermediate level radioactive wastes deposited in the repository site. In addition these will be generated through the degradation of the wastes such as cellulose materials. The presence of chelating agents may possibly affect the safety of the wastes repository by promoting the migration of radionuclides into geosphere. Thus, under Nuclear Safety and Security Commission’s Notice No. 2021-16, the contents of chelating agents in radioactive wastes are required to be determined for the secured disposal. UV-Vis method based on an enzymatic reaction was proved to be in adequate to analyze citric acid in radioactive wastes with complex matrix, especially for concrete. A rapid automated method using ion chromatography (IC) for analysis of citric aicd in concrete samples is developed. This automated method enables a sample solution to measure without pretreatment and a target substance to separate from other concrete admixtures. Also, the developed method here, for radioactive concrete wastes was successfully applied to real samples with lowering a limit of quantification value.

Monitoring and assessing aquatic ecosystems using the behavior of organisms is essential for sustainable ecosystem management. Oligochaetes, which inhabit various freshwater ecosystems, are frequently used to evaluate the environmental conditions of freshwater ecosystems. Tubifex tubifex (Müller, 1774) (Oligochaeta, Tubificidae) is tolerant to organic pollution and has been used to evaluate the toxicity of toxicants, including heavy metals. We studied the behavioral responses of T. tubifex to three different copper concentrations (0.1, 0.5, and 1.0 mg L-1). The specimens were exposed to copper in an observation cage containing 150 mL of dechlorinated water. Movement behavior (diameter, speed, acceleration, meander, and turning rate) was continuously observed for two hours before and after the copper treatments. After the treatments, the diameter shrank and showed rapid twisting movement under all the copper conditions. The turning rate had a positive correlation with meander and acceleration both before and after treatment at all three concentrations, whereas speed and meander had a negative correlation. Length and turning rate also showed a negative correlation. The correlation coefficient between speed and acceleration in the highest copper concentration changed from positive before treatment (r=0.64) to negative (r= - 0.52) after treatment. Our results present the possibility of using behavioral parameters to detect copper contamination in freshwater ecosystems.

Chelating agents, such as EDTA, NTA, and citric acid, can form radionuclide-chelate complexes that may enhance the migration of radionuclides from disposal sites. Therefore, the contents of these chelators in radioactive wastes are determined for the secured disposal. In this study, a rapid automated method using ion chromatography (IC) is described for analysis of chelating agents. The method enables direct use of a sample solution for the measurement unlike colorimetric or enzymatic methods. In these cases, lots of chemicals are consumed to convert the chelating agents to be UV-Vis-active compounds during the pretreatment process and finally, absorbance or transmittance are measured at specific wavelength using UV-Vis spectrophotometer. In particular, the enzymatic method for determination of citric acid, because of its strong dependence on experimental conditions including sample types and chemical reagents may produce inconsistent results. The automated system using IC allows a laboratory to directly measure the amount of citric acid while reducing total analysis time and increasing efficiency. In addition, this method is capable of detecting a trace amount of citric acid, thereby lowering LOD and LOQ values.

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.

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.

본 연구는 지각된 위험과 브랜드 충성도의 관계에 집단주의와 위험회피 성향 등 문화적 차이가 어떠한 영향을 미치는지를 살펴보았다. 실증분석을 위한 표본은 한국의 서울과 미국 주요 도시에 거주하는 대학생으로 선정하였 으며, 집단주의와 개인주의, 위험회피 성향과 위험감수 성향의 문화적 차이가 지각된 위험과 브랜드 충성도에 미 치는 조절효과를 살펴보았다. 실증 분석 결과 지각된 위험과 브랜드 충성도의 부의 관계는 문화적 차이와 상관없 이 일관성 있게 나타났다. 그러나, 이러한 지각된 위험과 브랜드 충성도 간의 부의 관계는 집단주의 성향이 높은 소비자일수록, 또한 위험감수 성향이 높은 소비자일수록 더욱 크게 나타났다. 이러한 분석 결과를 통해 한국소비 자와 미국소비자 간의 문화적 가치관의 차이 즉 집단주의와 개인주의 그리고 위험회피성향과 위험감수성향의 차 이가 지각된 위험과 브랜드 충성도의 관계에 영향을 미치는 것을 확인하였다.

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.

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water (100℃, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.