Korea depends almost entirely on imports for malt, the main ingredient in beer. However, the consumer market for domestic malt has not developed in Korea because of the prejudice that the quality of domestic malt is inferior to that of imported malt. This study aimed to analyze the quality of malt from Gwangmaeg (GM) and Hopum (HP), representative domestic beer barley varieties cultivated under varying nitrogen fertilizer application rates (standard fertilizer application, 50% increase in application, and 50% decrease in application), and use the findings as primary data to promote domestic malt consumption. GM’s crude protein and starch contents were significantly (Ρ<0.05) higher and lower, respectively, than those in HP. With decreased fertilizer application (GM: 14.0±0.8% and HP: 11.4±0.4%), the protein content was significantly lower than that with increased fertilizer application (GM: 15.5± 0.3% and HP: 13.1±1.3%). Although there was no difference in -glucan content, starch content tended to increase, indicating quality improvement. Acrospire length, yield, and enzyme titer, quality indicators of malt, increased with further fertilizer application, whereas friability and Kolbach index increased with decreased fertilizer application. For wort qualities, filtration time decreased from 36 to 34 minutes in GM and 55 to 42 minutes in HP, with the wort extraction rate increasing with decreased fertilizer application. These findings showed that decreased nitrogen fertilizer application improves the qualities of malt and wort.

The pine bark extract was added during the beer manufacturing process to develop a functional beer using natural plant materials. Pilsner beer was prepared by adding 0-0.125% to the wort. Immediately before fermentation, extracts were added with yeast cultured twice for 48 hr, and fermentation was carried out at 25°C for 5 d and storage was carried out at 2°C for 15 d. In the experiment, pH, reducing sugars, soluble solid contents, specific gravity, alcohol contents, chromaticity, total flavonoids, total polyphenols, DPPH, and yeast number were tested during fermentation and storage to characterize. The pH, reducing sugar, soluble solid contents, specific gravity, and alcohol contents of the six samples were not significantly different during fermentation and storage. However, yeast number, flavonoids, polyphenols, and DPPH were higher at higher pine bark extract contents. L value in chromaticity was the highest in control, and a value and b value were higher as the amount of extract added. In the sensory test, beer with 0.05% pine bark extract showed the best color, sweetness and aroma. Therefore, it was judged that it is desirable to prepare beer by adding 0.05% pine bark extract to pilsner beer.

우리나라에서 쌀(Rice, Orzya sativa L.)은 주식일 뿐만 아니라 다양한 가공식품원료로서 그의 가치가 높은 식품자원이다. 본 연구는 쌀맥주 제조 시 당화가 잘되는 쌀의 전 처리 방법에 대해 탐색하고자 수행되었다. 쌀을 미세분쇄, 수침처리, 볶음처리, 호화처리, 팽화처리 후 맥아와 함께 당화를 한 결과, 팽화미를 함유한 맥즙이 가장 높은 당도 (°Bx)를 나타내었다. 또한 액화 및 당화효소를 첨가하지 않고, 맥즙을 제조 시 쌀 30% 첨가했을 때 당도가 가장 높은 결과를 나타내었다. 볶은쌀과 팽화미를 이용하여 10, 20, 30% 첨가한 맥주를 제조한 결과 팽화미를 30% 첨가 한 맥즙의 가용성고형분이 15.4 °Bx로 가장 높고 당화도 잘되었으며, 맥주의 알코올함량이 5.0-5.4%로 볶은쌀 첨가 맥주에 비해 높았으며, 탁도가 없었고 쓴맛도 적은 결과를 보였다. 팽화처리는 쌀의 당화를 개선 할 수 있는 좋은 가공방법이라고 생각되며, 팽화미를 첨가한 쌀맥주 제조방법은 편리하고, 좋은 품질의 맥주를 생산 할 수 있는 방법 중의 하나라고 기대된다.

The purpose of this study is to analyze the factors influencing consumers purchasing of domestic, imported and craft beer through AHP analysis and to provide implications for marketing for each beer market. In this study, theories and calculations related to AHP analysis were thoroughly examined and selection attributes were determined by referring to existing theories. A total of 164 consumers who have purchased beer were the target of the survey. The results were analyzed by AHP analysis and the differences were analyzed. It was confirmed that the domestic, imported, and craft beer had the highest weight in the taste in the first layer. At this time, we can confirm that imported, and craft beer has a relatively high weight on taste and domestic beer has a relatively high weight on brand image. We also found that design and advertising images do not have a significant impact on beer selection. Even though it is study on beer, we can find people have different preference between their orgin. In this study, it is possible to show what type of factors does the beer manufacturing and distribution company should concentrate on by analyzing factors that consumers consider, unlike other studies focusing on consumption status of existing beer.

This study explore the market segmentation based on beer consumers’ purchase motivation 1) to analyze beer consumers and markets more closely and 2) to demonstrate the characteristics of each market segment and contribute to marketing strategies with beer consumer segment. Using -administrated questionnaires asked questions recognizable beer purchase within 6 months by over 20-years-olds, this study 201 surveys online 22 days. The results as follows: beer consumers’ purchase motivation consisted of three factors enhancement, social orientation, and value enhancement. Cluster analysis based on beer purchase showed that there were three groups motivation multi-motivation and motivation group based on average value of beer purchase motive factors and relative load per factor. demographic,beer drinking characteristics and group difference according to cluster gender and monthly average income, and beer drinking characteristics also significantly different by preferred beer, preferred beer type, occasion and drinking place.

Photosynthetic characteristics and growth responses of Phalaenopsis Queen Beer ‘Mantefon’ orchid were determined in plants exposed to variable carbon dioxide (CO2) concentrations at 2-, 24-, and 36-weeks age (i.e., corresponding to juvenile, young, and mature vegetative growth stages, respectively). Plants were grown at 400 (control), 800, or 1,600 μmol･mol-1 CO2 for 6 hours during the nighttime for 32 weeks. Phalaenopsis ‘Mantefon’ in 2- and 24-week-old plants grown at 1,600 μmol･mol-1 CO2 had increased leaf number and net CO2 uptake compared with the plants grown at 400 μmol･mol-1 CO2. In 36-week-old of Phalaenopsis ‘Mantefon’, leaf number was significantly greater in plant grown at 800 and 1,600 μmol･mol-1 conditions compared with plants grown at 400 μmol･mol-1 CO2. Leaves that emerged after the start of the CO2 treatment were initially longer in the plants grown at 1,600 μmol･mol-1 CO2 than at 400 μmol·mol-1 C O2, but the final leaf length was shortest in the plants grown at 1,600 μmol･mol-1 CO2 condition. Plants showed crassulancean acid metabolism characteristic of nighttime CO2 uptake regardless plant growth stages. We found that growers may be able to promote leaf growth with increasing leaf number and reducing time to leaf initiation in the 36-week-old (i.e., mature stage) plants with 800 – 1,600 μmol·mol-1 CO2 and 2- and 24-week-old (i.e., juvenile and young stages) plants with 1,600 μmol·mol-1 C O2 for Phalaenopsis ‘Mantefon’.

본 연구는 고농도 CO2 환경에 순응한 호접란 유묘의 CO2 교환 및 생장 반응을 조사하기 위해 실시하였다. 환경 조절이 가능한 식물생장상에서 6주령 호접란 ‘만천홍’을 27주 동안 야간에 각각 400 ± 100, 900 ± 100, 1500 ± 100, 2100 ± 100μmol CO2·mol-1 농도로 유지해주었다. 처리에 앞서 발달해 있었던 최상위 성숙엽으로 측정한 야간 중 CO2 흡수량은 900μmol CO2·mol-1 처리구에서 가장 높았고, 이어 2100, 1500, 400μmol CO2·mol-1 순으로 높았다. 그러나 처리 7주 이후 새로 발달한 성숙엽에서 측정한 결과, 2100μmol CO2·mol-1 처리구가 야간 중 가장 높은 CO2 흡수량을 보였으며, CO2의 흡수량은 처리 CO2 농도가 높아질수록 증가하는 경향을 보였다. 생장 반응에서는 최상위 성숙엽의 엽장, 엽폭 및 생체량은 900, 1500, 2100μmol CO2·mol-1 등 고농도 처리구에서 감소하였으나, 신엽 발달은 고농도 CO2 처리 하에서 촉진되었다. 이러한 결과들은 호접란 유묘의 높은 CO2 환경에 대한 적응이 CO2 흡수와 신엽 발달을 증진시킬 수 있다는 것을 보여준다. 그러나 900μmol CO2·mol-1 이상의 고농도에서는 잎의 생장과 생체량이 다소 줄어드는 경향이 있어 이에 대한 원인구명 등 추가적인 연구가 필요하다.

This study was performed to investigate how changing the period of light and dark influences the vegetative growth and the photosynthesis of Doritaenopsis Queen Beer ‘Mantefon’. Clones of Dtps. Queen Beer ‘Mantefon’ at 4-month-old stage were grown in a closed-plant factory system with four different light/dark cycles; 06/06 h, 08/08 h, 10/10 h, and 12/12 h. Temperature and relative humidity were set at 28oC and 80%, respectively, with a photosynthetic photon flux density of 160 ± 10 μmol·m-2·s-1. Repetitive measurements showed that the leaf length and the leaf width were the longest under 12/12 h closely followed by 10/10 h. The fresh weight and the dry weight of leaves and roots were the heaviest at 10/10 h treated samples. Different CO2 uptake patterns were observed from different light/dark cycles. Under 10/10 h and 12/12 h treatments, the CO2 uptake started at early dark period. When the light/dark cycles were shortened to 06/06 h and 08/08 h, the CO2 uptake started at the middle of dark period. Total CO2 uptake amounts were the highest under 12/12 h treatment followed by 10/10 h, 06/06 h, and 08/08 h treatments. Quantitative measurements showed that the vegetative growths under 10/10 h treatment were comparable with that of 12/12 h treatment. These studies indicated that manipulating light/dark can modify the photosynthesis patterns and vegetative growth of Dtps. Queen Beer ‘Mantefon’, resulting in the reduction of the production period.

2016년 4월부터 5월까지 20대부터 60대까지의 국내 성인 여성들을 대상으로 설문지 366부를 본 연구에 사용하였다. 천연 소재를 활용하여 항산화 맥주의 활용 가능성을 확인하고자 항산화 활성을 측정하였고, 항산화 수제 맥주에 대한 선호도 조사를 실시하였다. 연구 결과, 연구 대상자는 음주 인식에 대해 긍정적으로 확인되었으며, 국내 성인 여성들은 맥주에 대한 선호도가 높으며, 체력, 기분, 상황, 장소, 동행자 유형에 따라 음주 형태는 달라지는 것을 확인 할 수 있었다. 또한 주정으로 추출된 천연 소재에서 높은 항산화 활성 효과를 확인하였고, 수제 맥주 선호도 조사에서는 아로니아 열매를 첨가한 군이 전체적으로 높은 평가를 받은 것으로 확인되었다. 이와 같은 결과를 통해 국내 성인 여성 음주 및 항산화 맥주 개발에 대한 기초 자료가 될 것으로 사료되어진다.

Drawing on data collected through archival research, semi-structured interviews, and site observation, this study examines the conditions underlying the emergence of craft beer culture in Finland. In doing so, the study seeks to shed light on phenomena underpinning the emergence of global consumer culture in unfavorable environments. A hermeneutic analysis reveals three themes that contribute to the emergence of craft beer culture in Finland: craft brewers as Davids vs. Goliath, craft beer consumption as consumers’ identity work, and bartenders and brewers as cultural intermediaries. On a broad level, the study contributes to literature examining the impact of globalization on consumer behavior by illustrating how global consumer culture presents local consumers a means to resist dominant local cultural and market structures. The study also extends research on consumer acculturation to global consumer culture by highlighting the importance of cultural intermediaries in the acculturation process. Implications of the study include the finding that consumer resistance towards local hegemonic consumptionscapes presents an entry point for global consumer culture, allowing international marketers to tap into local consumers’ desire to defy and resist local cultural and market structures deemed as restrictive or oppressive. The study also argues that international marketers are wise to consider the influence of cultural intermediaries in introducing and disseminating new consumption practices, especially in the case of products at the forefront of new global consumption trends.

Sweet potato-malt worts were prepared by using sweet potato paste of Shinyulmi and Shinjami as the main adjunct, enzymes, malt, hop, and water. We brewed low-malt beers of the lager- or ale-type by using these worts and inoculating bottom and top fermenting yeast, respectively. Moreover, the componential and functional characteristics of the resulting beers were evaluated. During saccharification of sweet potato, the addition of an enzyme agent containing α-amylase caused an improvement in filterability and an increase of total sugar. The sugar content of sweet potato-malt wort which was prepared by the addition of 0.1% enzyme agent containing α-amylase and a three-step infusion procedure was 13.5 °Brix adequate for beer brewing. The polyphenol and anthocyanin contents of Shinjami beer were increased with increasing content of the paste, and also increased DPPH and ABTS radical scavenging activities. But in Shinyulmi beer it were decreased. A strong correlation was obserbed between antioxidave activities and polyphenol and anthocyanin contents of sweet potato beers. In all lager- and ale-type low-malt beers using 41.6% of Shinjami pastes, sensory attributes very similar to those of 100% malt beer were obtained and they were very good as they had unique red color.

The pasteurization is employed for extending shelf-life and keeping the quality of products constant. However the pasteurization undesirably accelerates the oxidation of beer which renders volatile compounds concerning off-flavor. The pasteurization conditions was optimized to avoid off-flavor of beer during pasteurization. Under the isothermal condition, thermal destruction kinetics such as D and Z value of Lactobacillus brevis which is reported the most common beer spoilage, was determined. The binomial data (detected or non-detected of off-flavor) was treated with logistic regression to estimate off-flavor development (OFD) times. The temperature dependence of OFD times was established in terms of Arrhenius relationships. Optimized pasteurization temperature and time were found at which OFD times was not detected. The constraint for optimization was that the pasteurization degree should be larger than 5 decimal reduction time. The optimization was conducted through mathematical simulation using kinetics and temperature-dependent models for microbial death and OFD times. The optimized results were validated by the corresponding experimentations, which met the requirements that the concentration of Lactobacillus brevis was 5-Log reduction and the OFD times not detected.

본 연구에서는 절대적 CAM 식물의 하나인 호접란 ‘Mantefon’ 을 대상으로 기공전도도에 따라 열린 기공 단계, 기공 면적과 너비를 바탕으로 기공개폐 기준을 제시하고자 하였다. 성숙한 기공은 불규칙형 기공(anomocytic stomata)에 해당하였으며, 기공의 모양은 주로 타원형과 원형이 관찰되었다. 잎 뒷면 선 단 부위의 기공 수는 04:00와 16:00에 각각 1mm2 당 약 16.18, 15.98개로 관찰되었다. 기공을 포함한 공변세포의 너 비는 시간 대에 상관없이 약 12㎛로 측정되었다. 기공전도도 는 주간 12:00 ~ 18:00에 음의 값을 보이다가 야간 02:00 ~ 04:00에 0.006㎛olH2O·m-2·s-1까지 증가하였다. 04:00 이후 부터 기공전도도는 급격하게 감소하였으며, 08:00에서 12:00 까지 -0.003 ~ 0㎛olH2O·m-2·s-1의 범위를 나타냈다. 24시 간 동안 기공전도도 패턴은 잎이 명기에서 암기로 이동하면 기공이 열리는 전형적인 CAM 식물을 반영하였다. 기공 면적 은 주간에는 14:00를 제외하고 전반적으로 약 20μm2을 나타 내다가 주간에서 야간으로 바뀌는 22:00 ~ 00:00에 약 52% 증 가하였다. 기공 너비는 주간에 대략 1.9 ~ 2.6μm 범위를 나 타냈으며, 야간이 시작되는 00:00에 기공의 너비가 약 71% 급증하였다. 열린 기공 단계에 따라 열린 기공 기준을 적용할 경우, 열린 기공의 패턴은 전형적인 CAM식물의 특성을 잘 반 영하지 않았으나, 잎의 기공 면적과 너비를 기준으로 할 때, 열린 기공의 패턴은 전형적인 CAM식물의 특성을 반영하였 다. 따라서 호접란 ‘Mantefon’에서 열린 기공 판정 기준은 기 공 면적 약 29μm2 이상, 기공 너비 약 3.3μm 이상으로 판단 되었다.

본 연구는 6조 보리를 이용하여 양조한 맥주의 발효 중여러 특성의 변화를 측정하여 6조 보리 맥주의 제품 가능성을 확인해 보았다. 실험은 2조 보리 1종과 6조 보리4종을 이용하여 제맥, 당화, 발효 공정을 통해 맥주를 제조하였으며, 제조 공정 중 발효 특성의 변화를 확인하였다. 발효 특성 항목으로 효모의 생육, 비중, 색도, 거품 안정성,free amino acid, 13개의 관능 속성 변화를 측정하였고, 최종 제품인 맥주의 알코올 함량, 쓴맛, 탁도, diacetyl을 측정하였다. 결과적으로 6조 보리인 다향이 2조 보리인 진양과 발효 kinetics 특성이 가장 유사하게 나타나 맥주 제조에 적합한 것으로 나타났다.

본 연구는 쌀을 다량 첨가하여 양조한 맥주의 품질개선을 위하여 아밀라아제, 프로테아제, 쌀에 결핍된 아미노산의 첨가를 시도하여 그 품질 개선의 효과를 분석하였다. 품질 요소는 당화액인 wort의 당도, 환원당, pH, 점도의 변화를 측정하였고, 최종 제품인 맥주의 알코올 함량, 거품 안정성, 쓴맛, 색도의 변화를 측정하였다. 실험에는 200 mesh의 쌀가루를 맥아와 쌀가루의 총량에 대하여 0, 40, 50, 60, 70%를 첨가하였다. 실험 결과 쌀 함량이 증가함에 따라 wort의 당도, 환원당 및 점도는 감소하였고, pH는 증가하여 당화력이 떨어졌다. 그러나 아밀라아제 첨가에 의하여 당화력이 다시 회복되었기 때문에 아밀라아제 첨가로 쌀맥주 제조 및 제품의 성능이 향상되는 결과를 보였다. 쌀 함량 증가에 따라 맥주의 알코올 함량 및 거품 안정성은 감소하였고, 쓴맛과 노란색이 증가하였다. 그러나 프로테아제 첨가에 의하여 알코올 함량, 쓴맛 및 노란색은 다시 회복되었으나 거품 안정성은 더욱 감소하였다. 글루타민산의 첨가에 의하여 노란색 외의 성질은 모두 회복되었다. 그러나 라이신 및 프롤린의 첨가에 의하여 알코올 함량 및 쓴맛은 회복되었으나 거품 안전성이 낮아지고, 색이 비정상적으로 탁하게 나타났다. 결과적으로 쌀 첨가 맥주의 품질향상 인자는 아밀라아제의 첨가, 글루타민산의 첨가, 프로테아제의 첨가의 순으로 결정되었다.