본 연구 목적은 축제 체험 요소, 도시 브랜드 자산, 브랜드 충성도의 영 향 관계를 분석하고, 칭다오 맥주 브랜드 지식이 브랜드 자산, 브랜드 충성 도 간의 영향 관계에 미치는 조절 효과를 탐구하며 시사점을 제시하는 데 있다. 연구 방법은 중국 칭다오 국제 맥주 축제 방문객을 대상으로 설문조 사를 실시하였으며, 구조 방정식 모델을 통해 데이터를 분석하였다. 연구 결과는 다음과 같다. 첫째, 축제 체험 요소 중 인지, 감성, 행동, 감각, 관 계 등 5가지 요인이 모두 브랜드 인지도에 긍정적인 영향을 미친 것으로 나타났다. 칭다오 국제 맥주 축제는 도시를 타 도시와 차별화하며 방문객 들에게 강력한 인지적 효과를 제공하였다. 둘째, 인지, 감성, 행동, 감각 이 4가지 요인은 도시 브랜드 이미지와 지각된 품질에 유의미한 영향을 미치 는 것으로 나타났다. 칭다오 도시 브랜드 자산을 향상시키기 위해 독창적 이고 다양한 프로그램을 제공하고, 방문객의 오감 체험을 통해 긍정적인 경험을 유도해야 한다. 셋째, 도시 브랜드 자산은 충성도에 긍정적인 영향 을 미치는 것으로 나타났다. 충성 관광객을 지속적으로 유치하기 위해 브 랜드 자산에 대한 체계적이고 지속적인 관리가 필요하다. 넷째, 칭다오 맥 주 브랜드 사전 지식이 도시 브랜드 자산과 브랜드 충성도 간의 관계에서 조절 효과가 있다는 것으로 나타났다. 앞으로 더 많은 충성 관광객을 유치하 기 위해 칭다오 맥주의 IP를 강화하고 브랜드 지식의 확산에 집중해야 한다.

진저 비어는 생강과 설탕을 이용한 발효 음료로, 가볍 게 탄산화된 특유의 매운맛이 특징이며, 주로 가정에서 직 접 만들어진다. Ginger bug라는 스타터 컬처를 사용한 자 연적 발효 과정을 통해 만들어지며, 이는 상업용 음료와 달리 발효된 상태의 살아있는 미생물을 포함한다. 이 연 구는 두 가지 다른 방법으로 가정용 진저 비어를 직접 제 조하여 진저 비어의 미생물 군집의 변화를 분석하고자 하 였다. 레시피 1과 2의 발효 결과, 총 균수(aerobic plate count, APC)는 최대 6 log CFU/mL에 도달했고, 효모와 곰팡이 수(yeast and mold, YM)는 6.5 log CFU/mL로 가 장 높았다. 레시피 2에서는 진저 비어를 만들기 전에 ginger bug를 발효하였으므로 알코올 함량이 0.655%까지 증가한 반면, 레시피 1에서는 0.15% 미만이었다. 다양성 분석 결 과, ginger bug에서 높은 수준의 Enterobacteriaceae가 발견 되어 발효 과정과 재료 취급이 미생물 군집 변화에 영향 을 미쳤음을 시사했다. 생강과 진저 비어 전반에서 Lactococcus가 낮은 수준으로 검출되었고, 진저 비어에서 는 셀룰로오스를 분해하는 Trabulsiella 균주가 발견되어 프로바이오틱스 가능성을 시사하였다. 본 연구는 진저 비 어의 미생물 군집에 대한 최초의 연구로, 진저 비어 제조 시 재료로부터 기원한 미생물이 어떻게 변화하는지에 대 한 통찰을 제공한다. 또한, 다양한 환경에서의 발효 조건 이 미생물 군집과 제품의 품질에 미치는 영향을 탐구하는 데 기여할 것이다. 연구 결과는 진저 비어의 품질 향상에 대한 향후 연구에 중요한 자료를 제공할 것이다.

This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

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.