• Title, Summary, Keyword: moru

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Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun (해당화와 머루를 함께 발효한 해당화 머루주의 발효특성)

  • Ji, Seol-Hee;Han, Woo-Cheul;Lee, Jae-Cheol;Kim, Byong-Wan;Jang, Ki-Hyo
    • Korean Journal of Food Science and Technology
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    • v.41 no.2
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    • pp.186-190
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    • 2009
  • Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.

Evaluation of Physicochemical and Fermentation Qualities of Moru Wines Supplemented with Pine Needles or Medicinal Herbs (약용 식물을 첨가한 머루주의 이화학적 특성과 발효 품질 평가)

  • Lee, Je-Hyuk;Kang, Tae-Ho;Um, Byung-Hun;Sohn, Eun-Hwa;Han, Woo-Cheul;Ji, Seol-Hee;Jang, Ki-Hyo
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.6
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    • pp.886-894
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    • 2012
  • For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

Fermentation Characteristics of Grape Yakju made with Three Kinds of Grape (포도 종류를 달리한 포도 약주의 발효 특성)

  • Lee, Ji-Yeon;Kwak, Eun-Jung
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.1
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    • pp.96-104
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    • 2009
  • Three kinds of grape yakju (Kyoho, Campbell and Moru) and grape-free control were fermented with rice using koji of Aspergillus kawachii as a fermenting agent, and their fermentation characteristics were investigated. For the three yakju, reducing sugar content decreased slowly over 2 days fermentation after an initial rapid decrease. In case of Brix, the reducing sugar content increased gradually after increasing rapidly during the first 2 days of fermentation. The Kyoho and Moru groups displayed a gradual increase in reducing sugar content after an initial 2-day decrease, and the sugar content of the Campbell group increased gradually during fermentation. Uniformly, pH increased gradually after an initial 2-day decrease, however total acid increased continuously throughout fermentation. Alcohol content of yakju showed almost no change after increasing until day 6 (Kyoho) of day 4 (others), with the control displaying the highest content. Control $\alpha$-amylase activity decreased gradually after an initial 2-day increase, while that of the three yakju decreased throughout fermentation. Activities of $\beta$-amylase activities paralleled the results of reducing sugar. Concerning total anthocyanin, the Moru and Campbell groups displayed a rapid increase until day 2, a decrease until day 12, and a gradual increase thereafter. While the Kyoho and control groups displayed virtually no change after an initial 2-day increase until day 12, after which a gradual increase also occurred. In concerning sensory evaluation, Moru yakju scored highest for violetness, flavor of grape, and sweet taste, and also displayed a low alcohol content. These attributed Moru yakju the preferred choice.

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Study on the Color Characteristics of Korean Red (한국산 적포도주의 색도 변화에 관한 연구 (II))

  • Lee, Jang-Eun;Shin, Yong-Sub;Sim, Jun-Ki;Kim, Sung-Soo;Koh, Kyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.34 no.2
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    • pp.164-169
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    • 2002
  • Five kinds of red wine from three different grape varieties, such as Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM), and Gerbong+Campbell(70:30, GC) were prepared in the year of 2000. The total phenolic content and color changes were monitored using hunter colorimeter and spectrophotometry methods during wine processing. The total phenolic content of Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru(70:30, GM), and Gerbong+Campbell(70:30, GC) were 712.6 mg/L, 3472.9 mg/L, 2209.4 mg/L, 2019.4 mg/L, and 1184.5 mg/L, respectively. Between total phenolic content and hunter colorimeter value (L, a, and b) of red wine showed no significant difference, but that of spectrophotometry color value (hue and intensity) were significantly different (p<0.001). The total phenolic content, hue, and intensity values represented significantly different between grape varieties (p<0.01, p<0.001). the hue showed a negative correlation relationship $(r^2=0.8660,\;p<0.0001)$, and that of intensity was a positive $(r^2=0.8304,\;p<0.0001)$ between total phenolic contents. The total phenolic content of red wine could be estimated simply using these equations, $Y_{Total\;phenolic\;content\;(mg/L)}=3319.3-X_{Hue}/2208.36,\;and\;Y_{Total\;phenolic\;content\;(mg/L)}=1230.97-X_{intensity}/98.93$

The Study on DBPL Encoder Design for Railway Balise Application (철도 발리스 응용을 위한 DBPL 인코더 설계 연구)

  • Lee, Jeong-jun;Yang, Doh-chul;Kim, Seong-jin;Kim, Bong-seob;Kim, Yu-hyeon
    • The Journal of The Korea Institute of Intelligent Transport Systems
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    • v.16 no.2
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    • pp.161-170
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    • 2017
  • The balise is a device for the railroad signal control systems, which is installed between both rail. The balise sends fixed or variable data, named telegram, to the train with wireless method. The telegram includes the position information, the movable distance under the signal status, the gradient, the speed, the temporary speed limit, etc. This research is on a design of the DBPL encoder for the balise. Normally the DBPL encoder for the balise is with the ASIC or FPGA technology. In this research, the DBPL encoder is designed with commercial low power operable micro-controller. The firmware(logic level encode) and the SPI Bus function block(physical level output) of the micro-controller are used for the DBPL encode. Under the european standard, the required working speed of the DBPL encoder is 564.48Kbps. The DBPL encoder of this research is tested under the speed of 564.48Kbps, and it worked properly.

Research on a Operation of a Balise System which Using Solar Energy includes Micro-power Wireless Loop Detector (태양열에너지를 이용한 미소전력 무선 루프 검지기 일체형 발리스 시스템 운영 실험에 관한 연구)

  • Lee, Jeong-jun;Yang, Doh-chul;Kim, Seong Jin;Han, Seung-hee;Park, Kwang-ho
    • The Journal of The Korea Institute of Intelligent Transport Systems
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    • v.15 no.6
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    • pp.150-158
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    • 2016
  • This paper is on a design of a new balise system which has a new functional part of a micro-power inductive wireless loop vehicle detector. The field test has processed and the data has analyzed for check the solar energy operable ability of the detect data interconnect sub-system which includes repeaters and field controllers. Instead of a railroad environment, 12 individual parking-lots are used for field test environment. As a result, in the condition of the designed system and the test environment, it is assumed that under 200 passing vehicles(train or tram) per day can be processed only with solar energy.

The Study on LCS Embedded Design of Traffic Signal Evaluation System HILS (교통신호 평가시스템 HILS에서의 LCS 임베디드 설계 연구)

  • Kim, Bong seob;Lee, Jeong jun;Koo, Seung Hoe
    • The Journal of The Korea Institute of Intelligent Transport Systems
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    • v.18 no.6
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    • pp.1-10
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    • 2019
  • Traffic Signal Evaluation HILS is a system designed to evaluate a traffic signal system, and has a function of driving that simulates a real environment using a simulator that simulates a real traffic signal environment and an LCS that simulates a traffic signal controller. This study simulates the function of the traffic signal controller and is designed for design the LCS which is connected to the center system and the traffic simulator (VISSIM). The design of the LCS program uses a portable python language, and the code is designed in two versions running on Windows in the PC environment and unning on embedded environment, with a slight modification of the code. In this study, we analyzed the limitations of using LCS on Windows in PC environment and confirmed the ease of simulation Linux in embedded environment at large capacity.

The Chemical Characteristics of Korean Red Wine with Different Grape Varieties (포도품종을 달리한 적포도주의 이화학적 성분변화 (I))

  • Lee, Jang-Eun;Won, Yoo-Dong;Kim, Sung-Soo;Koh, Kyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.34 no.2
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    • pp.151-156
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    • 2002
  • Five kinds of red wine from three different grape varieties, Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM) and Gerbong+Campbell (70:30, GC), were prepared. Their chemical and microbiological changes were monitored during alcohol fermentation and aging. The changes of pH, brix and total acidity were $3.2{\sim}3.6,\;17.9{\sim}6.0$ and $2.4{\sim}4.6\;g/L$, respectively. The viable cell numbers of initial, stationary and death phases were $6.0{\times}10^6,\;1.0{\times}10^8$ and $7.0{\times}10^5\;cfu/mL$ during alcohol fermentation. The sugar fermentability, glucose and fructose contents were greatly decreased less than 0.2 g/L, and the final contents of ethanol and sulfur dioxide were $11.4{\sim}12.3%$ and $40{\sim}62\;mg/L$, respectively. The conversion ratios of malic acid to lactic acid were 23% (G), 67% (M), 28% (C), 33% (GM) and 39% (GC). The chemical characteristics of five red wine were significantly different in pH, total acidity, sulfur dioxide and lactic acid contents (p<0.05).

Quality Improvement of Campbell Early Wine by Mixing with Different Fruits (타 과실 혼합에 따른 국내산 캠벨 포도주의 품질개선)

  • Seo, Myeong-Hyeon;Yook, Cheol
    • Korean Journal of Food Science and Technology
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    • v.39 no.4
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    • pp.390-399
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    • 2007
  • Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.

Wild Morus Survey in Korea (한국산 야생 Morus (뽕나무속) 탐견기)

  • 안학수
    • Journal of Sericultural and Entomological Science
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    • v.3
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    • pp.73-74
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    • 1963
  • 우리나라 Morus(뽕나무속)에 대한 분류학적인 연구는 지금으로부터 약 40 여년전부터 시작되어 현재는 거의 정리되었다고 볼 수 있다. 우선 우리나라에 자생되는 각종에 대하여 개별적인 분류지리학적면을 탐견 약기하여 보기로 한다. Morus alba L. 즉 재배종이며 보편적인 "뽕나무"로 알려져 있는 것이며 수많은 변, 품종들이 여기서 파생되고 있다. 한국산 야생 Morus를 크게 나누어 세가지 계통으로 구분할 수있다. 즉 I. Morus bombycis Koidzumi. 산뽕나무(Yamaguwa). II. Morus mongolica Schneider. 몽고뽕나무(Mongoguwa). III. Morus tiliaefolia Makino. 참털뽕나무(Keguwa). (중략)

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