The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively 1.3×107 CFU/ml, 1.6×108 CFU/ml, 1.5×108 CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.

We overview the GRAPE (GRAvity piPE) project. The goal of the GRAPE project is to accelerate the astrophysical N-body simulations. Since almost all computing time is spent for the evaluation of the gravitational force between particles, we can greatly accelerate many N-body simulations by developing a specialized hardware for the force calculation. In 1989, the first such hardware, GRAPE-1, was completed, with the peak speed of 120 Mflops. In 2003, GRAPE-6 was completed, with the peak speed of 64 Tflops, which is nearly 106 times faster than GRAPE-l and was the fastest computer at that time. In this paper, we review the basic concept of the GRAPE hardwares, the history of the GRAPE project, and two ongoing projects, GRAPE-DR and Project Milkyway.

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

The film with methylcellulose(MC) and grape seed extract(GSE) were prepared by casting their aqueous solution at 80oC and dryng at 23oC for 48 hrs. Effect of grape seed extract (GSE) on the barrier permeabilities and the thermomechanical property of methylcellulose(MC) film was studied. The barrier permeabilities and the thermomechanical property of MC films containing various contents of GSE were evaluated in terms of water vapor, oxygen permeabilities, and dynamic mechanical analysis(DMA). The rate of water vapor permeability of MC films decreased with GSE contents in the MC films. Also, the rate of oxygen permeability also decreased with GSE contents indicating higher oxygen barrier property of the MC film. The results showed that GSE had a good miscibility with MC and acted as a plasticizer for MC films resuling in lowering the glass transition temperature of the film.

포도뿌리혹벌레(Daktulosphaira vitifoliae (Fitch))는 포도나무 뿌리를 가해하는 해충으로 뿌리에 혹이 생기게 하며 그 뿌리가 곧 썩어 결국 나무를 죽게 하는 포도나무의 치명적인 해충이다. 본 연구는 포도뿌리혹벌레 약제방제 체계를 수립하고자 몇 가지 살충제의 효과를 검토하였으며 포도원에서 뿌리혹벌레 피해를 조사하였다. Carbofuran 3GR 40kg/ha 및 carbosulfan 20WP 10/주(1,000)처리는 효과적으로 포도뿌리혹벌레 발생밀도를 낮출 수 있었다. 하지만 봄철 약제살포 후 포도뿌리혹벌레 발생밀도는 수확기 때 다시 증가하였다. 1998년부터 2000년까지 봄철(5월중순)과 수확 후 carbofuran을 2회 살포한 과원에서 수량변화는 1988년 대비 2000년 30%증가하였다. 하지만 이 수량은 전국평균포도 수량보다 20%적었다 약제 방제를 하지 않은 과원에서는 수량이 1998년 대비 2000년 53%감소되었다. 또한 포도뿌리혹벌레 피해주가 1998년 3%에서 2000년 50%로 급격히 증가하였다.

충북 영동, 경북 경산과 경주에서 1996년 12월과 1997년 1월에 포도나무 가지를 채취하여 저온에 대한 내성을 검토한 결과 다음과 같은 결론을 얻었다. 1. 포도 Campbell Early 품종의 E.C.를 보면 12월 중의 저온에 대한 내성은 각 지역별로 차이가 인정되지 않았으나 1월은 경주에서 재배되는 것이 가장 피해가 적었고, 충북 영동의 것이 피해가 가장 많았다. 2. Sheridan 품종 역시 12월의 E.C.가 영동에서 피해가 많았다. 경주와 경산에서는 피해가 적었다. 그리고, 1월은 전반적으로 피해가 많았다. 3. 눈의 갈변도 측정에서 두 품종 모두 영동지역에서는 12월이 1월보다 피해가 심하였고, 경북 경산, 경주 지역은 12월과 1월 모두 영동지역보다 피해가 적었다. 4. 수피 갈변도 측정에서 눈의 갈변도와 같은 경향으로 영동 지역에서 12월 휴면 초기가 피해가 심하였고, 1월은 저온에 강한 편이었다. 5. 눈의 맹아율은 12월에 에서도 맹아가 되었으나 1월에는 영동을 제외한 경산과 경주에서는 맹아율이 높았고 영동지역에서는 와 에서 낮았다.

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

1. 포도갈반병의 방제에는 Fermate(72)구와 Fermate(36)구가 가장 효과가 좋았는데 Fermate(36)구는 약값이 적게 들고 과방에 오염이 적으므로 더 유리하다. 2. Fermate 다음으로 Bordeaux액도 유효했는데, Bordeaux액에 황산아연을 첨가한 구는 Bordeaux 액구보다 약값이 더 들었으나 약해는 적었다. 3. 유기수은제(phenol-p-sulfuric acid-mercuric acetate)구는 효과가 좋지 않았다.

(1) 위조독소(Fusaric acid)를 생성하는 참깨, 시들음병균(Fusarium oxysporun f. vasinfectum)의 배양여액이 참깨, 밀, 목화, 벼 등의 종자의 발아에 미치는 영향을 구명하기 위하여 본시험에 착수하였다. (2) 공시균의 10종의 계통의 배양여액을 첨가한 발아상에 있어서의 참깨, 목화, 밀, 벼 등의 종자의 발아상태를 조사한 결과 공시균의 몇 가지 계통의 배양여액은 이들 작물종자의 발아에 뚜렷한 경향을 주지 않지만 대부분의 계통의 배양여액은 참깨, 목화, 밀, 벼 등의 종자발아를 완전히 조지하거나 혹은 발아지연 또는발아율의 저하를 초래한다는 것을 알았다. a. 공시균의 10종의 계통중 201호균의 배양여액은 참깨, 목화, 밀, 벼 등의 종자발아를 거의 완전히 저지하고 있으며 발아를 유제하는 독성에 있어서 작물간차이는 볼 수 없었으나 이 밖의 281, 321호균 등의 배양여액은 참깨, 목화. 밀, 벼 등 종자의 발아를 억제하는 독성에 있어서 작물간 차이를 볼 수 있었다. b. Fusarium oxysporum f. vasinfectum의 첩양여액이 종자발아를 억제하는 독성에 대하여 참깨가 가장 감수성이 강하고 벼는 감수성이 가장 약하며 밀, 목화 등의 감수성은 참깨와 혀의 그것의 중간에 속한다. (3) Fusarium oxysporum f. vasinfectum 여러 가지 계통균이 혼재하는 토양에서는 밀, 벼 등 비기주작물도 이 균이 토양중에 생성하는 Fusaric acid에 의하여 종자발아나 발아후의 생육이 저해될 가능성이 있다.

본 연구는 완주에서 재배된 세계 주요 11개 적포도 품종으로 제조된 적포도주의 향기 성분을 headspace-solid phase microextraction 분석법으로 확인하였다. 향기성분은 총 75종이 확인되었다. 아로마화합물은 그들의 OAV 값에 의해 5 그룹으로 나뉘었다. 알콜, 알데하이드, 에스테르, C6 화합물이 11개 적포도주의 주요한 향기성분이었다. Isoamy alcohol 알콜과 phenylethyl 알콜은 11개 포도주에서 공통적으로 꽃향기, 달콤한 향을 나타내는데 중요한 물질이었다. Octanoic acid, ethyl ester, hexanoic acid ethylester은 모든 레드와인에서 과실향과 꽃향, 달콤한 향을 내는 중요한 성분이었다. 1-Hexanol은 모든 포도주에서 분석되었으나 풀향을 나타내는 향으로 나타났다. Chanceller, Malbec, marchel, Nsrsha, Pinot Meunier, Sangiovetto 포도주의 주요 향기성분은 과실 향인 것으로 나타났으며 Cabernet Franc, Cabernet Sauvignon, Sauvignon Vert 포도주의 주요 향기성분은 풀향인 것으로 조사되었다. 또한, MBA와 Narsha 포도주의 경우 꽃향이 주요 향인 것으로 조사되었다. 본 연구 결과를 바탕으로 적포도주용 품종을 육성할 때 선발기준으로 향기성분 분석을 활용할 수 있을 것으로 판단되었다.

This study was conducted to examine the utilization potential of grape stems as nutritional supplements, and the physiological functionalities of 70% ethanol extracts from grape fruit stem (GFS) were investigated. Each experimental group was prepared with different methods and included GFSF (GFS prepared with freeze drying), GFSI (GFS prepared with infrared drying), GFSH (GFS prepared with heat air drying), and GFSS (GFS prepared with sun drying). The respective yields of freeze-dried powders for the GFSF, GFSI, GFSH, and GFSS were 59.27%, 57.13%, 58.57%, and 58.87%, respectively. Total polyphenol contents in the GFSF were significantly greater than those in the other extracts, whereas total flavonoid contents in the GFSI were higher than those in the other extracts. The contents of proanthocyanidin-related substances were ranked in the order of GFSF > GFSI > GFSH > GFSS. The thin layer chromatograph (TLC) analysis of catechin showed that the GFSF, GFSI, GFSH, and GFSS were detected in the same band. The electron donating ability with 500 μg/mL (w/v) solutions of GFSF, GFSI, GFSH, and GFSS amounted to 93.14%, 93.07%, 92.64%, and 86.95%, respectively, and the reducing powers (OD 700) were 1.933, 1.765, 1.455, and 1.200 absorbance units, respectively. Additionally, the ABTS radical scavenging ability showed the same tendency that was observed with the electron donating ability and reducing power. The angiotensin-converting enzyme (ACE) inhibitory activity and tyrosinase inhibitory activity with 500 μg/mL (w/v) solutions of GFSF and GFSI were higher than those of GFSH and GFSS. In conclusion, the infrared drying technique is the superior method for the enhancement of biological activity for by-product utilization.

The study compared the juice and wine odorants of the Cheongsoo grape cultivar with those of Chardonnay and Reisling wines. The volatile compounds of the three grape varieties were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The most common volatile compounds in the juices from the three cultivars were terpenes, C13-norisoprenoids, etones, alcohols, and aldehydes. Terpenes were established as the most abundant group of volatiles in Cheongsoo grape juice, where as aldehydes predominated in Chardonnay and Riesling juices. Forty-two volatile compounds (acids, alcohols, esters, and others) were detected in the three white wines. The concentration of esters was about four times higher in Cheongsoo wine than in Chardonnay and Riesling wines. Five esters found in the Cheongsoo wine, namely, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, exhibited high odor activity values (OAV) of >1. Furthermore, only Cheongsoo wine had a high OAV for isoamyl acetate odorant, which is associated with banana and sweet aromas. Therefore, the abundant and varied esters are believed to be key volatile fruity/sweet odorants in Cheongsoo wine.

The effects of combination treatment with sulfur dioxide generating pad (SO2 pad) and modified atmosphere packaging (MAP) on grape quality were examined under simulated exporting condition and actual export to Los Angeles, USA. The ‘Campbell Early’ grape harvested in Hwaseong, Gyeonggi was precooled at 0°C, selected and packaged at 10°C, and stored at 0°C for 30 days. The treatment was as follows: general export packaging (control), only SO2 pad, combination of SO2 pad and MAP (perforated polyethylene film, SO2 pad+MA). In case of control and only SO2 pad under simulated exporting condition, the grape quality changes with storage time were decrease in hardness and brush length, increase in stem browning, and increased in shattering rate. The treatment of SO2 pad+MA was the most effective in preserving the grape quality since SO2 concentration inside the package remained around 2.9 ppm by MA film. Grape exports from harvest to local distribution of the USA took 30 days, and only SO2 pad+MA package showed no fungus, maintained brush length and rachis color, and was lowest at 4.0% of shattering rate since the concentration of SO2 in the package was about 4.0 ppm. As a result, it was considered that the combination of SO2 pad and MA was the most effective way to maintain freshness of grape during long-term marine transportation and extend the shelf-life in exporting countries.