Gyeonggi do Agricultural Research and Extension Services

Hwaseong, South Korea

Gyeonggi do Agricultural Research and Extension Services

Hwaseong, South Korea

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Kang W.S.,Seoul National University | Hong S.S.,Gyeonggi do Agricultural Research and Extension Services | Han Y.K.,Seoul National University | Kim K.R.,National Institute of Meteorological Research | And 2 more authors.
Plant Pathology Journal | Year: 2010

This paper describes a web-based information system for plant disease forecast that was developed for crop growers in Gyeonggi-do, Korea. The system generates hourly or daily warnings at the spatial resolution of 240 m×240 m based on weather data. The system consists of four components including weather data acquisition system, job process system, data storage system, and web service system. The spatial resolution of disease forecast is high enough to estimate daily or hourly infection risks of individual farms, so that farmers can use the forecast information practically in determining if and when fungicides are to be sprayed to control diseases. Currently, forecasting models for blast, sheath blight, and grain rot of rice, and scab and rust of pear are available for the system. As for the spatial interpolation of weather data, the interpolated temperature and relative humidity showed high accuracy as compared with the observed data at the same locations. However, the spatial interpolation of rainfall and leaf wetness events needs to be improved. For rice blast forecasting, 44.5% of infection warnings based on the observed weather data were correctly estimated when the disease forecast was made based on the interpolated weather data. The low accuracy in disease forecast based on the interpolated weather data was mainly due to the failure in estimating leaf wetness events. © The Korean Society of Plant Pathology.


Kwak H.S.,Dankook University | Seo J.S.,Gyeonggi do Agricultural Research and Extension Services | Hur Y.,Dankook University | Shim H.-S.,BHD Brewery Co. | And 3 more authors.
Journal of the Institute of Brewing | Year: 2015

The objective of this study was to investigate the influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles, and volatile compounds of Korean rice distilled spirits. Ten yeast strains were employed for the brewing of distilled spirits and the resulting products were filtered and distilled twice. The amounts of methanol and acetaldehyde for the ten yeasts showed different profiles. Higher amounts of methanol were detected for strains CL, CY, DV, BD, ED and LP, while EC, D2, D4 and RH had <2 mg L-1 methanol content. Strains D2, BD and ED produced the lowest amounts of acetaldehyde. The head portions of the spirits, which started in the fraction that contained <5 mg L-1 of acetaldehyde, were between 7.7% (BD) and 18.2% (LP) of the total fractions. Strains D2, CL and CY produced more alcohol in the body fraction than the other yeasts. The major volatile compounds were esters in the form of fatty acid ethyl esters, such as ethyl palmitate, ethyl myristate and ethyl oleate. Isoamyl alcohol, which is an important volatile compound for rice wine, occupied 0.91-2.24% of the relative peak areas. Strain D2, of the strains tested, appeared to be the most appropriate yeast for Korean distilled spirit based on alcohol production and the high relative peak area of volatile compounds, except for ethanol. Strains CL and CY could also be considered for producing high-quality Korean rice distilled spirits with efficiency and flavour. © 2015 The Institute of Brewing & Distilling.


Won S.Y.,Gyeonggi do Agricultural Research and Extension Services | Seo J.S.,Gyeonggi do Agricultural Research and Extension Services | Kwak H.S.,Dankook University | Lee Y.,Dankook University | And 3 more authors.
Preventive Nutrition and Food Science | Year: 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00∼2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines. Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights Reserved.


Kim D.C.,Chungcheongnam do Agricultural Research and Extension Services | Choi H.G.,Chungcheongnam do Agricultural Research and Extension Services | Pak H.S.,Chungcheongnam do Agricultural Research and Extension Services | Lee Y.H.,Chungcheongnam do Agricultural Research and Extension Services | And 3 more authors.
Korean Journal of Horticultural Science and Technology | Year: 2015

The new garden chrysanthemum (Dendranthema grandiflorum Ramat.) cultivar ‘Nuri Ball’ was developed at Yesan Chrysanthemum Experiment Station of Chungcheongnam-do Agricultural Research and Extension Services in 2011. ‘Nuri Ball’ was bred through a cross between the ‘02-145-01’ line as the female parent with yellow flower color and ‘02-04-32’ as the male plant with white flower color in 2004. Three years of adaptation trials were conducted from 2006 to 2009 under natural conditions. This study compared the external shape type with that of ‘White Miri’ and conducted ploidy and RAPD (Random amplified polymorphic DNA) marker analyses. These tests showed that ‘Nuri Ball’ cultivar has its own characteristics compared with the control ‘White Miri’. ‘Nuri Ball’ was a shrub type variety with semi-double flowers of 4.0 cm in width with white petals. It could produce 1025.2 flowers per plant in autumn. Compared with the control ‘White Miri’, ‘Nuri Ball’ was similar in terms of shape and color of flowers, but was different in flower size and number. The natural flowering time of ‘Nuri Ball’ was late September. It had very vigorous growth and an early budding plant. ‘Nuri Ball’ was demonstrated to be a new cultivar based on ploidy test and RAPD analysis. ‘Nuri Ball’ is intended for use as a bed chrysanthemum and expected to contribute to farm incomes in landscaping. © 2015 Korean Society for Horticultural Science.


Lee D.-H.,Gyeonggi do Agricultural Research and Extension Services | Kang H.-Y.,Gyeonggi do Agricultural Research and Extension Services | Lee Y.-S.,Gyeonggi do Agricultural Research and Extension Services | Cho C.-H.,Gyeonggi do Agricultural Research and Extension Services | And 2 more authors.
Korean Journal of Microbiology and Biotechnology | Year: 2011

Effects of rice varieties, fermentation temperature, nuruks and yeast on the quality of yakju (Korean traditional rice wine) were investigated. Among various yakju made by using some rice varieties, Chucheong yakju produced the highest ethanol of 18.9%. The maximum amount of ethanol was produced when 2% nuruk and 0.8% yeast were added to cooked Chucheong rice and fermented at 20°C for 10 days. This Chucheong yakju also showed the best overall acceptability. Changes of physicochemical properties and sensory evaluation of the 3 kinds of Chucheong yakju made by cooked rice and uncooked rice and gruel rice were investigated during fermentation. Ethanol contents of uncooked rice- Chucheong yakju and gruel rice- Chucheong yakju were significantly increased from 10.6% and 9.9% after 3 days fermentation to 17.1% and 17.2% after 7 days fermentation. Sensory evaluation revealed the gruel rice - Chucheong yakju was the best in total acceptability with sweety and refreshing tastes.


Jang J.-H.,Daejeon University | Yi S.-H.,Korea Food Research Institute | Kim J.-H.,Korea Food Research Institute | Lee D.-H.,Gyeonggi do Agricultural Research and Extension Services | Lee J.-S.,Daejeon University
Korean Journal of Microbiology and Biotechnology | Year: 2011

The goal of this study was to develop a high value Korean red wine possessing antihypertension activity. The effects of some medicinal plants and grapes on the alcohol fermentation process and the angiotensin I-converting enzyme (ACE) inhibitory activity of Vitis hybrid red wine were investigated. Various Vitis hybrid red wines were vinified by the fermentation of a mixture of Vitis hybrid must and some medicinal plants and grapes at 25°C for 10 days. Of these red wines, the Vitis hybrid-Vitis coignetiae red wine exhibited a high ethanol content of 12.0% and had a good level of acceptability. It also showed a high antihypertensive ACE inhibitory activity of 68.5%. After post-fermentation of 60 days, the ACE inhibitory activities of the Vitis hybrid-Vitis coignetiae red wine exhibited the highest ACE inhibitory activity of 80.7% (IC 50: 28 mg/mL) and also had the best acceptability. The C 18 solid phase extracts of the Vitis hybrid-Vitis coignetiae red wine, after 60 days post-fermentation, showed clear antihypertensive effects on spontaneously hypertensive rats. Our results reveal that the Vitis hybrid-Vitis coignetiae red wine has the potential to become a new functional red wine due to its good acceptability and high antihypertensive activity.


Lee D.H.,Gyeonggi do Agricultural Research and Extension Services | Kang H.-Y.,Gyeonggi do Agricultural Research and Extension Services | Lee Y.-S.,Gyeonggi do Agricultural Research and Extension Services | Cho C.-H.,Gyeonggi do Agricultural Research and Extension Services | Kim S.-J.,Gyeonggi do Agricultural Research and Extension Services
Korean Journal of Food Science and Technology | Year: 2011

To increase the quality of Korean traditional yakju, we prepared seed cultures by fermentation at 20°C for 2 days after addition of 140% water, 3% nuruk and 1.5% yeast into cooked rice. After the 200% cooked rice, 120% water and 0.08% commercial saccharifying enzyme were added to seed cultures and fermented for 2 days at 20°C, wild ginseng was added and then further fermented for 5 days. Physicochemical properties of traditional yakju were investigated. Ethanol was produced (18.5%) by the addition of 1.2% wild ginseng. However, ethanol content was not increased by addition of microwave treated-wild ginseng and rice (either cooked rice or raw). The traditional yakju obtained by fermentation at 20°C for 5 days, after 90 sec of microwave treated-wild ginseng was added into main fermentation broth, showed good total acceptability and also contained 791 ppm saponin. © The Korean Society of Food Science and Technology.


Lee D.H.,Gyeonggi do Agricultural Research and Extension Services | Lee Y.S.,Gyeonggi do Agricultural Research and Extension Services | Cho C.H.,Gyeonggi do Agricultural Research and Extension Services | Seo J.S.,Gyeonggi do Agricultural Research and Extension Services | And 3 more authors.
Korean Journal of Food Science and Technology | Year: 2013

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda (7.5±0.2%), while the amylose level was the lowest in makgeolli produced from the mid-to late-maturing japonica varieties (Deuraechan, 18.9±0.7%; Boramchan, 18.9±1.4%). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.


Lee D.H.,Gyeonggi do Agricultural Research and Extension Services | Jung J.W.,Gyeonggi do Agricultural Research and Extension Services | Lee Y.S.,Gyeonggi do Agricultural Research and Extension Services | Seo J.S.,Gyeonggi do Agricultural Research and Extension Services | Park I.T.,Gyeonggi do Agricultural Research and Extension Services
Korean Journal of Food Science and Technology | Year: 2014

In this study, we aimed to develop mixed grain-derived hard liquor with enhanced favor and taste. First, fermentation characteristics analysis according to the grain used showed that rice and adlay produced high alcohol outputs of 15.2% and 13.3%, respectively, while that of barley was low at 5.6%. In an experiment in which different amounts sorghum flour were added, the sample without sorghum flour showed an alcohol content of 19.0%. The effect of adding up to 7% ipkuk (koji) was examined in a sensory test. Comprehensive preference increased with increasing amounts of added ipkuk. Fermentation characteristics analyses of distilled liquor into which milled rice (5% degrees of milling of unpolished waxy rice) was added showed that alcohol content and acidity were not greatly affected by its addition. Finally, an analysis of aromatic ingredients showed that the percentage of ethyl palmitate, which produces a smooth aroma, was the highest in distilled liquor made of mixed grains. © The Korean Society of Food Science and Technology.


Lee D.H.,Gyeonggi do Agricultural Research and Extension Services | Lee Y.S.,Gyeonggi do Agricultural Research and Extension Services | Cho C.H.,Gyeonggi do Agricultural Research and Extension Services | Park I.T.,Gyeonggi do Agricultural Research and Extension Services | And 2 more authors.
Korean Journal of Food Science and Technology | Year: 2014

This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of 18.0±0.6%, whereas soju made using nuruk reached 14.3±1.7%. The level of succinic acid was the highest in ipguk soju (7,685.33±34.97 ppm), but nuruk soju also showed a high level of succinic acid (5,945.79±76.30 ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions (80°C and 90°C). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and 90oC was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.©The Korean Society of Food Science and Technology 2014.

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