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 HADES (High-level rAdiowaste Disposal Evaluation Simulator) was developed by the Nuclear Fuel Cycle & Nonproliferation (NFC) laboratory at Seoul National University (SNU), based on the MOOSE Framework developed by the Idaho National Laboratory (INL). As an application of the MOOSE Framework, the HADES incorporates not only basic MOOSE functions, such as multi-physics analysis using Finite Element Method (FEM) and various solvers, but also additional functions for estimating the performance assessment of Deep Geological Repositories (DGR). However, since the MOOSE Framework does not have complex mesh generation and data analyzing capabilities, the HADES has been developed to incorporate these missing functions. In this study, although the Gmsh, finite element mesh generation software, and Paraview, finite element analysis software, were used, other applications can be utilized as well. The objectives of HADES are as follows: (i) assessment of the performance of a Spent Nuclear Fuel (SNF) disposal system concerning Thermal-Hydraulic-Mechanical-Chemical (THMC) aspects; (ii) Evaluation of the integrity of the Engineered Barrier System (EBS) of both general and high-efficiency design perspective; (iii) Collaboration with other researchers to evaluate the disposal system using an open-source approach. To achieve these objectives, performance assessments of the various disposal systems and BMTs (BenchMark Test), conducted as part of the DECOVALEX projects, were studied regarding TH behavior. Additionally, integrity assessments of various DGR systems based on thermal criteria were carried out. According to the results, HADES showed very reasonable results, such as evolutions and distributions of temperature and degree of saturation, when compared to validated code such as TOUGH-FLAC, ROCMAS, and OGS (OpenGeoSys). The calculated data are within the range of estimated results from existed code. Furthermore, the first version of the code, which can estimate the TH behavior, has been prepared to share the contents using Git software, a free and open-source distribution system.

Corrosion-related challenges remain a significant research topic in developing next-generation Molten Salt Reactors (MSRs). To gain a deeper understanding of preventing corrosion in MSRs, previous studies have attempted to improve the corrosion resistance of structural alloys by coating surfaces such as alumina coating. To conduct a corrosion test of coating alloys fully immersed in molten salt, it’s important to ensure that the coating application process is carefully carried out. Ideally, coating all sides of the alloy is necessary to avoid gaps like corners of the alloy, while only applying a one-sided coating alloy can lead to galvanic corrosion with the base metals. Using the droplet shape of eutectic salt applied to only one side of the coating alloy would avoid these problems in conventional corrosion immersion tests, as corrosion would occur solely on the coating surface. Although the droplet method for corrosion tests cannot fully replicate corrosion in the MSRs environment, it offers a valuable tool for comparing and evaluating the corrosion resistance of different coating surfaces of alloys. However, the surface area is important due to the effect of diffusion in the corrosion of alloy in molten salt environments, but it is difficult to unify in the case of droplet tests. Therefore, understanding the droplet-alloy properties and corrosion mechanism is needed to accurately predict and analyze these test systems’ behavior highlighting unity for corrosion tests of different coating surfaces of alloys. To analyze the molten salt droplet behavior on various samples, pelletized eutectic NaCl-MgCl2 was prepared as salt and W-, Mo-coating, and base SS316 as samples. At room temperature, the same mass of pelletized eutectic NaCl-MgCl2 was placed on different samples under an argon atmosphere and heated to a eutectic point of 500°C in a furnace. After every hour, the molten droplets were hardened by rapid cooling at room temperature outside the furnace. The mass loss of salts and the contact area of the samples were measured by mass balance and SEM. The shape, surface area to volume ratio, and evaporation of the droplets of NaCl-MgCl2 per each coating sample and hour were analyzed to identify the optimal mass to equalize the contact coating surface of alloys with salts. Furthermore, We also analyzed whether their results reached saturation of corrosion products through ICP-MS. This will be significant research for the uniformity of the liquid-drop shape corrosion test of the coating sample in molten eutectic salts.

LiCl-KCl eutectic possesses unique properties such as a low melting point, high thermal conductivity, and good electrical conductivity. These properties make it suitable for various applications, including nuclear power generation, pyroprocessing in nuclear waste management, and thermal energy storage systems. In most experiments using LiCl-KCl, the molten salt composition is an important factor; therefore, periodic analysis through sampling is necessary for monitoring compositional changes. Although manual sampling is typically used, it is time-consuming and can introduce errors due to low reproducibility. To address this issue, we have developed an automatic molten salt sampling device using the cold-finger method. This method involves immersing the tip of a tungsten rod in hightemperature LiCl-KCl, removing it after a few seconds, and allowing the adhered molten salt to solidify instantly. A collector then scratches and drops the solidified sample. These processes are carried out automatically using servo motors, enabling the sampling device to move around the molten salt system. We have optimized the sampling conditions, such as insertion and withdrawal rate, immersion time, and the interval between continuous sampling, based on the molten salt temperature. The temperature was set between 500°C and 850°C, considering the operating temperatures of the applications. In addition to sampling speed, the sampling depth is a key condition for determining the sampling mass. Therefore, we examined the amount of sample depending on the sampling depth and, particularly, considered the change in salt height when sampling is performed continuously. As a result, we determined the number of sampling iterations required to reach the target sample mass. Furthermore, to minimize the initial salt loss, we noted that sampling from the salt surface resulted in less representative samples. To determine the reliability, we compared the results of surface sampling with those obtained when sampling at the middle of the salt. This study will enable highly reproducible and reliable sampling by providing a prototype for an automatic sampling device for molten salt along with guidelines.