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.

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, 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.

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.

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).

This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

This study was carried out to evaluate the basic characteristics of red wine processed from ‘Cheongsan (Vitis amurensis)’ grape cultivar. In order to compare the quality of ‘Cheongsan’ red wine, ‘Campbell Early’ and ‘Muscat Bailey A, MBA’ red wines were also utilized for this study. The pH of the red wines produced from ‘Cheongsan’, ‘Campbell Early’ and ‘MBA’ were 3.1, 3.6 and 4.0, respectively. Tannin, polyphenol, and anthocyanin contents of the ‘Cheongsan’ red wine were 2,939 mg/L, 1,516.2 mg/ L, and 1,882.4 mg/L, respectively. These values were about twice those of ‘Campbell Early’ and ‘MBA’ red wines. The antioxidant level of ‘Cheongsan’ red wine was found to be 5,413.9 mg/L, which was also two times higher than 'Campbell Early' and 'MBA' red wines. Although the acidity of ‘Cheongsan’ red wine is relatively high, ‘Cheongsan’ red wine contains a lot of tannin, matures over an extended period of time and has excellent antioxidant properties. These results indicated that 'Chengsan' grape could be an excellent source for production of high quality red wine.

연구에서는 전분질 원료를 달리한 18종류의 입국을 제조하고 당화력을 측정, 각각의 입국과 동일한 원료를 첨가하여 제조한 막걸리의 품질 특성과 관능검사 및 저장성 실험 결과를 분석하였다. 각각의 입국으로 제조한 막걸리의 에탄올 함량은 9-13%까지 고루 분포되었으며 제조한 막걸리 No. 5(현미) 군에서 13%로 가장 높게 측정되어 막걸리의 에탄올 생성에 있어 현미군이 유리할 것으로 사료된다. 막걸리의 총 당량은 막걸리 No. 6(찹쌀) 군이 11.3%, 환원당 또한 마찬가지로 4.8의 가장 높은 수치를 보여 막걸리의 당 생성에 있어 찹쌀군이 유리할 것으로 사료된다. pH는 막걸리 No. 2(밀+보리) 군이 3.6으로 가장 낮게 측정되었으며 총산은 6.0-9.1 사이로 고루 분포하였으며, 막걸리를 5oC에 보관 하였을 때 산도의 증가는 크지 않았으며 28oC에서 보관 하였을 때 3일 동안 총산이 급격하게 증가 하였지만 전분질 원료간의 특징적인 차이는 보이지 않았다.

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugarfree tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine (26.33±52.15 mg/100 g).

The purpose of this study was to analyze the effects of quality factors on value, satisfaction and loyalty in a wine training program. The results of this study can be summarized as follows: Structural verification of the wine training program loyalty model showed that the quality of the wine training program positively affected both value (p<0.001) and satisfaction (p<0.001). Further, the value of the wine training program positively affected satisfaction (p<0.01), which in turn positively influenced loyalty (p<0.001). The quality of the wine training program was presented as solicitude for students, textbook and curriculum, qualification and confidence of lecturer and staff, and training quality, whereas the value of the program was composed of sense of belonging, promotion of self-esteem, good impression on others, and improvement of social status. Therefore, the wine training institute's intensive management of the quality and value of the program could induce students' loyalty by enhancing satisfaction for the wine training program.

This study aimed to analyze the effect of demographic characteristics of consumers and quality recognition factors on purchase intention of organic wine, and to provide preliminary data necessary for the development of wine industry. By factor analysis of collected surveys, quality recognition factors of both the experienced and non-experienced group of organic wine environment/health, varieties of grapes, price, and four brand elements. First, among demographic characteristics, only income level hae a significant influence on the changes in quality recognition causes. Each of quality recognition causes of organic wine had a significant relation with purchase intent. The result of our analysis suggested that ‘environment/health’ was most influential for the experienced group, and ‘health’ was most influential for the non-experienced group. Therefore, this hypothesis is supported.

광펄스 기술은 광범위한 파장의 강한 빛을 짧은 시간동안 조사하여 미생물을 사멸시킴으로서 식품을 살균하는 새로운 비가열 살균 기술로서 주목받고 있다. 본 연구에서는 막걸리를 회분식 방법으로 광펄스 처리하여 살균 효과를 살펴보고, 저장 중의 품질 변화에 대하여 살펴보았다. 광펄스 처리 후 막걸리는 처리하지 않은 막걸리에 비해 2 log cycle 정도의 생균수의 감소를 보였으며, 균수는 1.8-2.7×104 CFU/mL 정도였다. 저장 기간 중 생균수는 4oC에서는 처리구와 무처리구 모두 효모, 세균 및 젖산균의 수가 약간 감소하는 경향을 보였으며, 저장 후 4주간 큰 변화가 없었다. 그러나 30oC에서는 광펄스 처리하지 않은 막걸리의 경우 106정도 수준에서 7일간 일정하게 유지되었으며, 처리구는 2일 정도 후에 무처리구와 비슷한 생균수를 나타내었다. 저장기간 중 품질 변화를 보면 pH는 저장 온도와 상관없이 무처리구와 처리구 모두 약간 감소하는 경향을 보였으나 적정산도는 4oC에서는 일정하게 유지가 되었으나 30oC에서는 무처리구의 경우 2일 후부터 급격한 증가를 보였지만 처리한 시료의 경우에는 저장 6일 후까지 큰 증가를 보이지 않았다. 그리고 환원당의 경우에는 저장 온도에 따라 차이는 있으나 처리구와 무처리구 모두 저장기간동안 지속적으로 감소하였다. 이상의 결과로 보아 막걸리를 적절한 조건으로 광펄스 처리하였을 경우 품질변화를 최소화하고 생균수와 적정산도의 증가를 지연시킬 수 있을 것으로 생각된다.