본 연구에서는 자기공명영상 검사 시 와인색 반영구 문신용 염료가 신호 강도에 미치는 영향을 분석하고, 전자파흡수 에 의한 발열 감소 방안을 연구하고자 하였다. 한천과 와인색 반영구 문신용 염료를 이용하여 염료가 퍼진 형태의 팬텀(패드형 팬텀)과 한곳에 뭉친 형태의 팬텀(주사형 팬텀)을 제작하였다. 두 팬텀은 전신용 자기공명영상장치에서 고속스핀에코(turbo spin echo, TSE)와 경사에코(gradient echo, GRE) 계열의 펄스열을 이용하여 2D와 3D로 검사하였다. 검사 후 영상 분석은 팬텀의 몸체, 염료, 공기 방울, 배경을 대상으로 총 720회의 신호강도를 측정하였 다. 전자파흡수에 의한 발열 감소 방안을 확인하기 위해 삽입형 온도계를 팬텀에 삽입 후 검사 전후 팬텀의 온도 변화를 확인하였다. 이때, 대기 온도의 상승 변화를 고려하기 위해 검사 전 대기 온도를 측정하였고, 발열 감소를 위한 방법으로 장치에 내장된 팬, 젖은 거즈, 얼음을 이용하였다. 신호 강도는 2D 영상보다 3D 영상이 좋았고, TSE 계열이 GRE 계열보다 좋았다. 특히 와인색 반영구 문신용 염료가 있는 부위의 신호강도는 공기 때문에 발생한 자화 율 인공물보다 신호강도가 낮게 측정되었다. 온도 측정 검사는 패드형 팬텀과 주사형 팬텀 모두 검사에 의한 온도상 승 효과가 있었으며 온도의 저감을 위한 방법으로 얼음 패드, 팬, 젖은 거즈 순서였다. 본 연구를 통해 와인색 반영구 문신용 염료는 자기공명영상 검사에서 영상과 환자의 안전에 문제를 일으킬 수 있음을 확인하였고, 발열 감소 방안으 로 얼음 패드가 효과적이었다는 것을 확인할 수 있었다.

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

This study investigated the effects of pectinase treatment and skin contact time on the quality characteristics of Dae-hong peach wine. Wine was produced with variations in enzyme treatment and skin contact time (1 hour, 2 hours, 1 day, 2 days, and until the completion of fermentation). Enzyme treatment increased the production yield by 6%, as well as ethanol and redness levels, compared to the non-treated control. Volatile components were higher when the skin contact time was 2 hours or 1 day. Results were compared according to enzyme treatment and skin contact time and found to be influenced by methanol and 3-methyl-1-butanol. Enzyme treatment effectively enhanced yields and volatile compound contents. However, skin contact should be concluded a day before 1 day to ensure compliance with methanol legislative requirements. Therefore, our findings show that enzymatic treatment with shorter skin contact time preserves the distinctive characteristics of Dae-hong peaches and ensures the production of safe and flavorful wine.

탁주의 제조과정 중 사입량의 비율을 조절하여 담금 조건을 달리하는 증량 담금법과 3단 담금법으로 탁주를 제조하여 탁주의 품질특성을 조사하였 다. 3단 담금법에서 초기 당도가 높았으나, 발효가 진행됨에 따라 발효 6일차 까지는 10.5oBrix로 서서히 감소하다가, 그 이후 다시 상승하였다. 증량 담금법의 알코올 증가량은 3단 담금법에 비해 초기 발효속도는 완만했으나 발효완료 시 16.0%에 도달한 반면, 3단 담금법은 초기 발효속도가 빨랐으나, 14.9%로 발효가 완료되었다. 초기 아미노산도는 3단 담금법에서는 2.3%로 높았으나, 증량 담금법은 아미노산도가 서서히 증가하여 발효완료시 3.2%였고, 3단 담금법에서는 3.3%에 도달하였다. 증량 담금법에서 Sake meter value (SMV)는 발효 3일차에 -13.1까지 감소하였으나, 그 이후 지속적으로 증가하여 발효 종료시 11.3으로 나타났다. 관능검사 결과 전반적 기호도는 단맛과 쓴맛의 기호도가 우수했던 증량 담금법에서 더 높게 나타났다.

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.

본 연구에서는 항산화 효능과 관능적 특성이 강화된 막걸리 제조를 위해 통단호박을 직접 찐 후 비율별로 첨가하여 막걸리를 제조하였다. 단호박 막걸리 제조를 위해 단호박을 쌀 중량의 5%, 10%, 20% 및 30%를 첨가하였으며 발효 및 담금 후 9일간 단호박 막걸리의 이화학적(pH, 총산 및 알코올), 미생물학적(유산균 및 효모수) 및 항산 화 활성을 조사하였다. pH의 경우 모든 실험군에서 발효 및 저장기간이 늘어날수록 점차 낮아졌으며 9일차에는 단호박 무첨가군인 대조군(3.27)에 비해 단호박 첨가군(3.28- 3.52)이 다소 높은 결과를 보였다. 총산도는 1일차(0.09- 0.55) 및 3일차(0.81-0.86)에 급격히 증가하였으며, 그 후 서서히 증가하여 9일차에는 단호박 첨가군에서 1.16-1.32의 결과를 보였다. 알코올 함량은 9일차에 대조군 0%가 4.59로 가장 낮았고 단호박 5-30% 첨가군에서 5.20-5.77% 로 단호박 첨가량이 많아질수록 알코올 함량이 높았다. 유산균수 측정의 경우 발효초반에 증가하는 양상을 보이다가 5일차부터 다소 감소하거나 유사하여 9일차에는 단호박 첨가 0-30% 첨가군에서 7.95-8.09 log CFU/g로 나타났으며, 효모수의 경우 발효가 진행될수록 증가와 감소를 다소 반복하였으며 9일차에는 7.68-7.99 log CFU/g으로 측정되었다. DPPH 및 ABTS 라디칼 소거능은 단호박 30% 첨가군에서 85.96 및 78.97%로 각각 측정되어 단호박 무첨가군의 DPPH (48.29%) 및 ABTS (62.12%) 결과와 비교 시 높은 항산화 활성도를 보였다. 따라서 추후 단호박 첨가에 따른 각종 비타민류, 무기질 및 β-carotene 등의 영양·기능성 성분의 분석과 더불어 소비자의 관능평가 등을 통해 항산화 기능이 강화된 단호박 막걸리의 실용화를 위한 구체적인 연구개발의 확대가 필요할 것으로 사료된다.

The biosorption characteristics of SRCM 120569 biomass on anionic Congo red (CR) dye. SRCM 120569 strain isolated from Korean turbid rice wine (makgeolli) was identified by 16S rRNA sequence analysis as Bacillus licheniformis. Bacillus licheniformis SRCM 120569 (Genbank Accession No. MW819861) showed superior CR dye biosorption capacity in an aqueous solution. Maximum adsorption capacities of 61.2 and 133.1 mg/g were obtained at pH 3.41 and 0.01 g/50 mL dried cell dosage, respectively. The CR dye adsorption properties by the Bacillus licheniformis SRCM120569 strain were characterized by Fourier transform infrared spectroscopy (FT-IR), point of zero charge (pHpzc) analysis, and phylogenetic analysis. The biosorption isotherm and kinetic models are well described with the Langmuir adsorption isotherm and pseudo-second-order kinetic models.

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.

이 논문은 21세기 들어 세계 와인산업에서 급성장하고 있는 중국의 수입 와인 시장에 대한 현황을 분석함을 목적으로 하고 있다. 중국은 2020년 현재 와인 소비량 세계 5위, 포도재배 면적 2위, 와인 생산량 10위의 거대한 와인 시장을 형성하고 있다. 중국의 와인 시장은 특히 지속적인 경제성장으로 빠르게 확대되고 있어 정체된 세계 와인산업에 있어 현재뿐만 아니라 미래에도 가장 매력적인 시장 중의 하나이다. 그러므로 이 논문에서는 우선 세계의 와인 현황을 포도재배 면적, 와인 생산량, 와인 수출, 와인 수입, 와인 소비량을 중심으로 살펴보고, 그 다음으로 중국의 수입 와인 시장의 현황을 중국 와인 시장의 발전, 수입 와인 시장의 발전 과정과 발전 요인, 수입 와인의 현황, 수입 와인 원산지 국가별 현황으로 나누어 분석하였다.

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 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.

본 연구에서는 한약재의 활용도를 높이기 위한 연구로 추출물 농도에 따른 생리활성물질의 용출량을 측정하기 위해 한방약술의 품질 특성과 Glutathione S-transferase의 활성 저해능을 측정한 결과는 다음과 같다. 한방약술의 pH결과는 4.4로 발효 전의 대조구 3.9보다 증가하였다. 이러한 변화는 알코올 발효과정 중 발효부산물 및 유기산 때문으로 사료된다. 한방약술의 산도는 0.55%로 발효 전의 대조구 0.09%보다 약 6배 증가하였다. 이런 결과는 유기산이 알코올 등과 결합하여 ester와 같은 향미 형성 등에 이용되는 것을 알 수 있다. 한방약술 15%의 glutathione S-transferase의 활성 저해능 5.1±0.3, 한방약술 20%는 저해능 6.5±0.5, 한방약술 25%는 7.6±0.6, 한방약술 30%는 8.4±0.2, 최대 농도인 35%에서의 저해능은 9.7±0.7로 나타내었다. 추출 농도별로 glutathione S-transferase의 활성 저 해능은 통계학적으로 유의한 차이가 있음을 보였다 (p<0.05).

As goods and services powered by AI continue to proliferate, scholarly opinion seems to consider that current WTO law is insufficient to regulate trade in AI-powered products. The following reasons can help explain this perceived insufficiency of the WTO law: (a) AI-powered products are difficult to categorise within the perceived goods/services dichotomy under WTO law, thus causing uncertainties as to the applicable legal regime; and (b) the WTO law has yet to respond to the need for national governments to strike a balance between trade and controversial trade practices regarding AI-powered products. This paper argues that while current WTO law is far from perfect, it does partly regulate trade in AI-powered products. The following observations substantiate the partial regulation of trade in AI-powered products by the WTO law: (a) AI-powered products cannot escape existing WTO disciplines on trade in goods and trade in services, by virtue of either the involvement of AI or the perceived goods/services dichotomy; and (b) efforts to balance trade/non-trade interests associated with trade in AI-powered products are allowed under the GATT/GATS’ ‘public morals’ and security exceptions.

This research investigates and analyzes the distribution, creation period and creators, design characteristics, and process of change undergone by existing meandering streams used for the floating of wine cups(Liú shāng Qū shuǐ) in China. This study was conducted through literature review, fieldwork investigation and internet research. This research presented a categorization method and standard for discussion toward future research in this field by first categorizing Liú shāng Qū shuǐ facilities into five style categories: Lántíng style(A), Natural stream style(B), Cut stones excavation style(C), Broad natural rock carving style(D) and waterway style(E); this classification was carried out in addition to categorizing the Curved-stream banquet sites of B and C that are characterized by the stone carving style into the subcategories of Cut stones excavation and Broad natural rock carving styles. It is said that the ancient Liú shāng Qū shuǐ facilities of China are the product of natural landscape water systems and Pungryu(elegant lifestyle) culture; from the middle ages of the Tang and Song dynasties, garden forms changed to reflect miniascapes and an imitation of a landscape style, which represented a gradual transition from a tradition that entailed moderation in drinking and natural landscapes that copied Pungryu to those that were symbolic and placed more emphasis on games and amusement. Later in the modern Ming and Qing dynasties, the Cut stones excavation style became the mainstream approach for Curved-stream banquet sites. From this development, it seems that the Curved-stream banquet sites of China gradually evolved from Pungryu facilities used for water systems to garden facilities for amusement. However, the Lántíng⋅Natural stream⋅Cut stones excavation styles seem to have been continuously passed down in eclectic forms throughout all periods of Chinese history.

Over the last decade, e-commerce platforms for goods and services have been widely explored by the marketing literature. Coherently, e-commerce is emerging as a relevant distribution channel also in the wine industry. This notwithstanding, wine e-commerce platforms show a slower growth rate whether compared to other goods and services categories – such as electronic and digital products. This is particularly true in Italy where the total volume of e-commerce sales in the food and drink sector are less than 1% of the total online sales. Therefore, it is important to investigate the underlying mechanisms explaining consumers’ positive and negative intentions to purchase wine online. This will in fact allow both theoretical and practical insights to wine industry marketers. Hence, this study proposes and empirically tests a conceptual model concerning the antecedents of consumers’ intention to purchase wine online. Specifically, the objective is to identify the differences that are specific to the context of the wine buying process. The 5 steps of the purchasing process – need perception, pre-purchase, purchase, post-purchase, intention of repatronage – are analyzed through eleven determinants such as risk aversion, convenience propensity, product information availability, degree of independence in purchasing, shopping enjoyment, channel layout, shipping conditions, loyalty intention, and free-riding behavior. Data were collected from a sample of Italian 570 online consumers who habitually purchase wine online. Confirmatory factor analysis (CFA) and structural equation modeling (SEM) were used for testing the hypothesized relationships. Results show that product information availability and convenience propensity significantly influence the digital channel selection and, consequently, loyalty and patronage intention. Building on these results, the present study suggests that wine industry should focus more on digital channels’ layout in order to better stimulate consumers’ loyalty and intention to provide positive feedbacks. Yet, it also emerged how this kind of channel is useful at most when targeting price sensitive consumers. Theoretical and practical implications are thus provided along with suggestions for future research in the marketing literature.