Korean Wine Research Articles

The Impact of Makgeolli Consumption on Gut Microbiota: An Enterotype-Based Preliminary Study.

Makgeolli, a traditional Korean liquor, contains components such as lactic acid bacteria and dietary fiber, which can induce changes in the gut microbiome. Since variations in microbiome responses may exist between enterotypes-classifications based on the dominant bacterial populations in the gut-we hypothesized that the consumption of makgeolli leads to enterotype-dependent differences in gut microbial structures among healthy participants. This study aimed to determine the effect of makgeolli consumption on gut microbial structures by stratifying all participants into two enterotype groups: Bacteroides-dominant type (B-type, n = 7) and Prevotella-dominant type (P-type, n = 4). The B-type showed an increase in alpha diversity, while no significant difference was observed in the P-type following makgeolli consumption. The composition of gut microbiota significantly changed in the B-type, whereas no noticeable alteration was observed in the P-type after makgeolli consumption. Notably, Prevotella exhibited the most significant changes only in the P-type. In line with the increased abundance of Prevotella, the genes associated with carbohydrate metabolism, including pentose/glucuronate interconversions, fructose/mannose metabolism, starch/sucrose metabolism and amino sugar/nucleotide sugar metabolism were significantly enriched following makgeolli consumption in the P-type. These findings suggest that makgeolli consumption induces enterotype-dependent alterations in gut microbial composition and metabolic pathways, highlighting the potential for personalized dietary interventions.

Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codiumfragile

In this study, we prepared Makgeolli, a traditional Korean alcoholic beverage, by adding 20 % raw Codium fragile (Cf) to a base of rice and oats (1:1 ratio) (COM). We analyzed its quality characteristics and antioxidant activity. The rice-based Makgeolli with Cf was designated as the control (CRM). We assessed the physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and taste properties (7-point hedonic scale) of CRM and COM during a 7-day fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95, respectively, after 7 days of fermentation. Compared with CRM, COM had a lower alcohol and sugar content (P < 0.05) (CRM: 14.5 %/9.8 Brix, COM: 11.2 %/7.4 Brix). However, COM contained more yeasts and lactic acid bacteria (P < 0.05) (CRM:4.30/4.28 log, COM: 6.04/6.09 log) than CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) was approximately 1.4 times higher in COM than in CRM (CRM: 40.00/51.57 %, COM: 56.76/70.91 %). In addition, COM had an excellent taste preference score (P < 0.05) due to its overall fresh flavor and taste (CRM: 4.93, COM: 6.06). Therefore, the results demonstrated that COM is a Makgeolli with enhanced antioxidant function against yeast and lactic acid bacteria, as well as improved flavor, suggesting the possibility for commercialization.

전통주 패키지 디자인에 나타난 한글 서예 변용에 관한 연구

Traditional Korean alcoholic beverages, or “traditional liquor,” constitute a significant part of Korean culture, with their packaging design serving as a crucial medium for conveying cultural values and brand identity. This study aims to examine how changes in the design of traditional liquor packaging influence the market positioning and consumer perception of these brands, focusing on the usage and versatility of Hangul Seo-yeh. With the growing interest of younger consumers in the traditional liquor market, there's an implication that when designers more systematically utilize Hangul Seo-yeh style and employ calligraphic techniques that encapsulate Korean identity, they can expand into broader domains. The objective of this research is to analyze the various forms and styles of Hangul Seo-yeh, calligraphy, and fonts that appear in traditional liquor packaging design. The methodology involves analyzing the packaging of the top 20 selling products in the categories of makgeolli, yakju, and distilled spirits (soju) based on data from the Korea Agro-Fisheries &amp; Food Trade Corporation on Naver Shopping, spanning from August 30, 2021, to August 30, 2022. The results indicate that the combination of calligraphy and illustration accounts for the highest proportion, with the combination of Seo-yeh with illustration, and fonts with illustration also being significant design types. The overall usage rate of calligraphy was about 35.5%, with calligraphy at 43.5% and fonts at 21%. Frequency analysis of Seo-yeh styles revealed that a free style of Minche (민체) had the highest usage rate at 33.3%. These results demonstrate the importance of the adaptability of Seo-yeh style in traditional liquor package design, especially the need to break away from uniformity and explore unique aesthetics in the digital age. This study is expected to aid in improving the design strategies of traditional liquor brands and enhancing their market competitiveness. Future research tasks include exploring the extent of adaptability of Hangul Seo-yeh, the possibility of its integration with Hangul Seo-yeh style, and its combination with illustrations.

전통주 패키지 디자인에 나타난 한글 서예 변용에 관한 연구

Traditional Korean alcoholic beverages, or “traditional liquor,” constitute a significant part of Korean culture, with their packaging design serving as a crucial medium for conveying cultural values and brand identity. This study aims to examine how changes in the design of traditional liquor packaging influence the market positioning and consumer perception of these brands, focusing on the usage and versatility of Hangul Seo-yeh. With the growing interest of younger consumers in the traditional liquor market, there's an implication that when designers more systematically utilize Hangul Seo-yeh style and employ calligraphic techniques that encapsulate Korean identity, they can expand into broader domains. The objective of this research is to analyze the various forms and styles of Hangul Seo-yeh, calligraphy, and fonts that appear in traditional liquor packaging design. The methodology involves analyzing the packaging of the top 20 selling products in the categories of makgeolli, yakju, and distilled spirits (soju) based on data from the Korea Agro-Fisheries &amp; Food Trade Corporation on Naver Shopping, spanning from August 30, 2021, to August 30, 2022. The results indicate that the combination of calligraphy and illustration accounts for the highest proportion, with the combination of Seo-yeh with illustration, and fonts with illustration also being significant design types. The overall usage rate of calligraphy was about 35.5%, with calligraphy at 43.5% and fonts at 21%. Frequency analysis of Seo-yeh styles revealed that a free style of Minche (민체) had the highest usage rate at 33.3%. These results demonstrate the importance of the adaptability of Seo-yeh style in traditional liquor package design, especially the need to break away from uniformity and explore unique aesthetics in the digital age. This study is expected to aid in improving the design strategies of traditional liquor brands and enhancing their market competitiveness. Future research tasks include exploring the extent of adaptability of Hangul Seo-yeh, the possibility of its integration with Hangul Seo-yeh style, and its combination with illustrations.

Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine.

The cultivation of European grape cultivars suitable for winemaking in Korea presents challenges due to factors such as climate, soil conditions, precipitation, and sunlight. Consequently, Korea has traditionally resorted to adding sugar to its wine production to counteract the low sugar content in Korean grapes, yielding lower-quality wines. However, recent success in the cultivation of five European grape cultivars and the development of the domestic grape cultivar Cheongsoo have increased the possibility of achieving high-quality Korean wines. This study aimed to explore the potential of European grape cultivars and Cheongsoo as wine grapes in Korea. This study also conducted sensory evaluation and analyzed the physicochemical properties of the grapes and wines, including antioxidant capacity and color. Despite originating from the same vineyard, the composition of grapes and wines, including volatile aromatic compounds, significantly differed among the grape cultivars. In particular, Vidal wine exhibited superior antioxidant capacity compared with other wines. Moreover, Cheongsoo wine showed higher levels of essential volatile aromatic compounds, such as monoterpenes, than other wines. Sensory evaluation of these two wines also revealed excellent results. In conclusion, these findings hold promise for enhancing the diversity of Korean white wine and fostering growth in the wine industry.

The Impact of (COVID)-19 on Beverage Purchasing Behaviors in Korea.

Objective: In this study, we examined changes in purchase behavior of alcoholic beverages (ie, soju, beer, wine, traditional Korean liquor, and liquor) and non-alcoholic beverages (ie, fruit and vegetable juices, coffee, tea, bottled water, milk, yogurt, and plant-based milk) before and after the COVID-19 pandemic. Methods: Monthly beverage expenditure data, based on Korean household demographic information, was used for 3 years and 6 months. The 2-part model was used for analysis. To examine the effect of COVID-19, beverage expenditure was analyzed after dividing it into short-term and long-term effects. Results: Our results show that the probability of purchasing alcoholic beverages increased owing to the long-term effect of the COVID-19 pandemic. The amounts of beer, wine, and traditional Korean liquor purchased increased in the long-term. The purchase of sweet drinks decreased (ie, fruit and vegetable juices and yogurt) in the long-term because of the effect of the pandemic. On the other hand, tea, water, and plant-based milk expenditures increased. Conclusion: This beverage consumption pattern reflects both unhealthy (ie, an increase in alcoholic beverage purchases) and healthy drinking behaviors (ie, a decrease in sweet beverage purchases and an increase in tea, water, and plant-based milk purchases).

Food Localism and Korean Wine Purchase Intentions Based on the Value-Based Model

Recently, although Korean is recognized as one of the new world wine producing countries, Korean wine sales do not seem to obtain any relevant benefits even for the local market. In this study, particular attention was given to food localism and the Value-Based Model (VBM) for Korean wine. A comprehensive literature review identified a total of six essential wine selection attributes. VBM was applied to our conceptual framework to encompass both consumer perceptions about benefits, sacrifices and values in purchasing Korean wines. The relationships between wine selection attributes, perceived benefits, sacrifices and values, and Korean wine purchasing intentions were tested. More importantly, this study focused on identifying how food localism that Korean wine consumers have plays a role in the proposed model. As a result, ‘price’ and ‘label’ were found to positively increase perceived benefits in purchasing Korean wines. ‘sensory’ and ‘brand’ significantly decreased perceived benefits while those two attributes significantly increased perceived sacrifices. In addition, the ‘region’ was found to significantly decrease perceived sacrifices. This study confirmed the structural relationships within the VBM. Perceived benefits were positively associated with perceived values while perceived sacrifices were negatively related to perceived values in purchasing Korean wines. Further, perceived values were found to significantly and positively influence Korean wine consumers’ purchasing intentions. In addition, our findings indicated that when consumers with a high level of food localism perceive benefits in purchasing Korean wine, they are more likely to perceive a higher level of perceived values in purchasing Korean wine. In contrast, when consumers with a low level of food localism perceive sacrifices in purchasing Korean wine, they tend to have a low level of perceived values in purchasing Korean wines. Based on these findings, useful implications for the Korean wine industry and academics are provided.

Our Lord, amen! The Lord of two of us, Hyeonhi and Augustin, thank you so much! At that time you have given the happiness to the original author of Tcheonzamun! It is the great pleasure also for us, the two translators, Augustin and Hyeonhi! (Tcheonzamun 001st-016th)

French missionary Dallet (1874) wrote in his book about ‘The thousand character essay’, The thousand character essay is called in Korea as Tcheonzamun (千字文), The range of Tcheonzamun poem in this study is (Tcheonzamun 001st-016th), As a text for this research, the Tcheonzamum book by Han (1583) was utilized, The title is ‘Our Lord, amen! The Lord of two of us, Hyeonhi and Augustin, thank you so much! At that time you have given the happiness to the original author of Tcheonzamun! It is the great pleasure also for us, the two translators, Augustin and Hyeonhi!’, &lt;Number of Tcheonzamun (The thousand character essay) Chinese character (Korean Pronunciation of Chinese character in English alphabet) Transformed phrase on Korean pronunciation in Korean alphabet (Transformed phrase on Korean pronunciation in English alphabet) The meaning in Korean language is as follows.&gt; 013-016 辰(Zin) 宿(Sug) 列(Yeol or Lyeol) 張(Zang or Dyang) 찐 (Zzin) 술 (Sul) 열다! (Yeol-da!) My Darling, my husband! Let us make our matrimonial life happy! It is for me your wife and you my husband, it is greatly joyful for us. It is enough to open the difficult relation between the husband and the wife. At last, it is opened (Yeol-da!) the big bottle or the large sack or the wooden cabin for the boiled (Zzin) Korean wine! (Sul).

By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity.

The online version contains supplementary material available at 10.1007/s10068-022-01062-7.

Immune-enhancing effects of polysaccharide extract of by-products of Korean liquor fermented by Saccharomyces cerevisiae

To increase the value of yeast-fermented Korean liquor by-products, we obtained crude polysaccharide (CPS) fractions via ultrasound-assisted extraction and stepwise-gradient ethanol precipitation and investigated their functionality. Nitric oxide production in RAW 264.7 cells was increased following treatment with the CPSs derived from extract. Analysis of the monosaccharide and amino acid composition of the CPS fractions using HPLC revealed that the polysaccharides were mainly composed of glucose (57.2%), mannose (22.6%), and galactose (17.6%), and no amino acids were detected. In addition, a higher concentration of ethanol solvent for fractionation yielded polysaccharides with lower molecular weights (<15 kDa). CPS 3 and 4 fractions increased the production of TNF-α (15 and 17-fold, respectively) and IL-6 (20 and 18-fold, respectively) and iNOS (65 and 35-fold, respectively) expression at concentration 12.5 μg/mL compared with levels in non-treated RAW 264.7 cells. Especially, CPS 4 at 200 and 400 μg/mL significantly increased the proliferation of mouse spleen cells by 126% and 153%, respectively. These results indicated that CPS 4 enhanced the proliferation of mouse spleen cells in vivo, indicating its immune-enhancing effects. Therefore, this research can contribute to the development of eco-friendly extraction techniques and immune-enhancing materials.

Effect of Online Collective Intelligence in Wine Industry: Focus on Correlation between Wine Quality Ratings and On-Premise Prices

This study aims to explore whether wine CI (Collective Intelligence) platforms, such as Wine Spectator and Wine Enthusiast, can provide a wine rating effect on price, as Robert Parker’s does in the Korean wine market. To achieve the purpose of the study, we collected information with wine evaluation ratings and on-premise prices from three wine evaluation sites and seven restaurants in South Korea. The researchers calculated the Pearson’s rho between the wine evaluation ratings and on-premise prices based on country, region, vintage, and type of wine. Based on the results of the study, the CI of wine ratings shows statistically the same association degree to price as wine guru Robert Parker’s score. This study can academically extend the research of CI’s application in the wine industry and provide strong support for a sustainable e-business model and pricing tactics in the wine industry.

A Study on Determinants of French Wine Demand for French Wine Consumers

Purpose - This study attempts to estimate influencing factors through the establishment of a demand model for wine selection attributes centering on the French region of Bordeaux, which has high growth potential in the future. This analysis, can be used to select a marketing strategy by presenting the direction of development of the French wine market through the analysis of factors that determine the demand for wine in Bordeaux, France. Design/Methodology/Approach - This study was conducted for two months using survey data collected from the Bordeaux region, targeting French with experience drinking wine mainly in the Bordeaux region of France. To examine the influence on the French wine selection attributes and usage patterns, influencing factors were estimated through factor analysis and the establishment of a Truncated Poisson (TP) model. Findings - As a result of estimation by applying the wine TP model in Bordeaux, France, it was found that variables related to socioeconomic characteristics had a positive effect on occupation. The wine selection attribute factor was found to have a positive effect on grape variety, quality grade, and inner characteristics. In addition, it was found that this had a positive effect on the consumption of red wine and the consumption of white wine in one occurance. Research Implications - Considering the limitations of the lack of empirical approaches to the marketing strategy of the wine market in Bordeaux, France, through the estimated results of this analysis, an attempt was made to enter the French wine market with a substantial wine consumption promotion and sales strategy in the French wine market. This can help to provide a clues for suggesting marketing plans for the Korean wine industry.

Micelle-stabilized Olfactory Receptors for a Bioelectronic Nose Detecting Butter Flavors in Real Fermented Alcoholic Beverages

A bioelectronic nose device based on micelle-stabilized olfactory receptors is developed for the selective discrimination of a butter flavor substance in commercial fermented alcoholic beverages. In this work, we have successfully overexpressed ODR-10, a type of olfactory receptor, from Caenorhabditis elegans using a bacterial expression system at a low cost and high productivity. The highly-purified ODR-10 was stabilized in micelle structures, and it was immobilized on a carbon nanotube field-effect transistor to build a bioelectronic nose for the detection of diacetyl, a butter flavor substance, via the specific interaction between diacetyl and ODR-10. The bioelectronic nose device can sensitively detect diacetyl down to 10 fM, and selectively discriminate it from other substances. In addition, this sensor could directly evaluate diacetyl levels in a variety of real fermented alcoholic beverages such as beer, wine, and makgeolli (fermented Korean wine), while the sensor did not respond to soju (Korean style liquor without diacetyl). In this respect, our sensor should be a powerful tool for versatile food industrial applications such as the quality control of alcoholic beverages and foods.

한국와인에 대한 인식 및 소비패턴 비교연구: 와인애호가와 일반소비자의 비교

The purpose of this study is to divide wine consumers into regular consumers and wine lovers, and to compare the cognition and consumption pattern of Korean wines. The data collected a total of 655 valid samples of regular consumers (N=358) and wine lovers (N=297). Frequency analysis and cross tabulation analysis were used to analyze the research results.<BR> As a result of this study, the purchasing place and the preferred varieties of Korean wine were statistically significant between regular consumers and wine lovers. Also the reasons why they did not purchase and the improvement points of Korean wine were statistically significant. Therefore, it was confirmed that there are strategies to be applied to regular consumers and wine lovers differently for marketing Korean wine. The findings provide practical implications to Korea wine makers & marketers.

한류를 활용한 전통주 해외진출방안에 관한 연구

우리나라의 농식품 수출 증가율이 상대적으로 저조한 것은 근본적으로 우리나라 농식품 수출경쟁력이 취약하기 때문이다. 호당 경영 규모가 작고 기술수준도 높지 않아 많은 품목이어서 국제 경쟁력을 확보하지 못하고 있는 것이다. 따라서 정부와 지방자치단체, 농업관련 기관들은 농업의 지속가능한 성장을 위하여 농가와 기업들의 농식품 수출을 지원하기 위해 많은 노력을 하고 있지만 그 성과는 가시적이지 않다. 농식품 중 전통주의 수출은 제한된 국내시장의 외연을 확대시키고 농가 소득을 향상시킬 뿐만 아니라 국내시장에서의 농산물 가격 안정 효과를 꾀할 수 있다. 나아가 전통주 해외진출은 RCEP등 메가 FTA에 대한 대응은 물론 활용방안이 될 수 있다. 그리고 전통주 제조에 스마트 팩토리를 도입하고 한식진흥에 전통주 마케팅을 더하는 전략적 방안도출이 필요하다.

Complete Genome Sequence of Lactobacillus harbinensis Strain NSMJ42, Isolated from Makgeolli, a Traditional Korean Alcoholic Beverage.

In the present work, we report the complete genome sequence of Lactobacillus harbinensis NSMJ42, isolated from makgeolli (a Korean traditional alcoholic beverage) in South Korea. The final genome assembly consists of a 3.29-Mbp chromosome with 3,082 protein-coding sequences and a G+C content of 53.36%.

Wine Market Segmentation Considering New Consumption Trend: Focusing on Korea Wine Festival Participants

The structure of global wine consumption is changing from traditional concerns with color, taste, alcohol contents, brand, etc. to low alcohol, well-being, convenience, price, and others caused by social activities of woman and increase in one-person households, etc. We focus the wine market of the Republic of Korea because wine consumption trend in Korea is changing toward multiple directions. The purpose of this study is to segment wine market considering new consumption trend and find out the characteristics of target market(s). Three hundred thirty-eight Korean wine consumers were surveyed using questionnaire survey method. The research identifies five clusters of wine consumers: low-involvement type, epicure type, cost-effectiveness type, outside perspective type, and health-based type. Among them, cost-effectiveness type and health-based type accorded with new consumption trend are selected as target markets. The two target markets show different characteristics. It is expected that wineries or wine marketers could consider the profile of target markets when they produce or promote wine products related with cost-effectiveness and health benefits.

전통주 소믈리에 자격증 제도 개선 방안에 관한 연구 : 델파이(Delphi) 기법을 적용하여

본 연구의 목적은 한국 전통주 산업의 지속적인 발전과 전통주의 저변확대를 위한 방안으로 고객에게 전통주를 알리고 소개하는 전통주 소믈리에의 역할이 중요하다고 본다. 이에 전통주 소믈리에의 정의와 역할을 확립하며, 전통주 소믈리에 자격제도에 대한 평가 기준을 개선하는 것이다. 델파이 기법으로 3회 진행되었으며 결과는 다음과 같다. 첫째, 전통주 소믈리에는 호텔, 레스토랑, 전통주 전문점에서 우리 술에 대한 분류와 양조법, 생산지 및 브랜드에 대한 체계적인 지식과 테이스팅 능력을 갖추고, 음식과의 조화를 이룬 전통주를 추천과 상황에 맞는 서비스가 가능한 전문가로 정의되었다. 둘째, 필기평가항목은 전통주 종류별 특징, 보관방법, 음식과의 조화, 양조학, 역사 등 14가지 항목이 도출되었다. 셋째, 실기평가항목은 서비스 기술, 전통주 추천, 음식과 전통주 매칭, 스토리텔링 등 7가지 항목이 도출되었다. 넷째, 자질평가 항목으로는 우리 술에 대한 사명감, 대처능력, 서비스 매너, 고객지향적 사고 등을 포함한 8가지 항목이 도출되었다. 본 연구에서 도출된 결과를 바탕으로 전통주 소믈리에 자격증을 위한 유용한 기초 자료로 사용될 수 있다. 또한 외식산업에서 인력채용의 검증기준이 될 수 있으며, 업장의 서비스 질을 향상시켜 고객만족을 이끌어내어 나아가 전통주 소비시장의 활성화에 기여할 수 있을 것이다.

잘트먼의 은유유도기법(ZMET)을 활용한 한국 와인 음용에 관한 질적 분석

잘트먼의 은유유도기법(ZMET)을 활용한 한국 와인 음용에 관한 질적 분석

Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat.

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.