KNUmbl

12.
1.
2.

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KNU Microbial Biotechnology Laboratory

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1-1.
(wine) :
* :
- (wine, grape wine), apple wine, cherry wine, plum wine, raspberry
wine, ---

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KNU Microbial Biotechnology Laboratory

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1.
* : 4~22
*** : ..\.ppt
1)
) Red wine(): : -
) Pink wine=ros wine(, ): pink
) White wine(): ~ -
2)
) (, dry wine): 0.4% - table wine
) (Medium dry, semi dry) : 0.4-1.2%
) (medium) : 1.2-4.5%
) (sweet wine): 4.5% ( 4.5-13%)
3)
) Table wine () :
* (natural wine)
) Appetizer wine () : , -
) Dessert wine () : , -
* : : 15~22( 16)
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KNU Microbial Biotechnology Laboratory

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2.

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KNU Microbial Biotechnology Laboratory

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3.
1. : V. vinifera
*** : ..\.ppt
2. : - , :
- (Appellation d'Origine Controllee : AOC)
:
: Appellation Medoc Controllee
3.
- : ( - )
- :
4. : Grand Cru()
5.
- :
- (, , )
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KNU Microbial Biotechnology Laboratory

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4.
*
1) 1991. 11. 18. CBS : French paradox
:
2) 1992. 6. 20. : .
- : , , ,
: - ,
* : ,
3) KBS :
- , , ,

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KNU Microbial Biotechnology Laboratory

12.

1-2. (Appetizers)
1. (fermented olive)
* : (oleuropein)
. ( ) :
: NaOH
-
-
- ( )
.
1)
:
- ()
2)
:
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KNU Microbial Biotechnology Laboratory

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2. (Cheese) : (curd-)
* : (cheddaring)
. : 3 :
* (curd) : (), ()
- (rennin)
. : 14
- (ripened cheese), (unripened cheese)
- (hard cheese), (soft cheese)

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KNU Microbial Biotechnology Laboratory

12.

1-3.
1. : :
. (vinegar)
* : vinaigre = vin(wine) + aigre(sour)
* : 4% , , , , ester- , ,
- 2 : 12-13%
- : 2.5%-4%
.
*
1) : , ,
2) :
3) : ,
- : CH3CHO+O2(), CH3OH + CO
4) : (, )
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KNU Microbial Biotechnology Laboratory

12.

2. :

*
- CO2
- ,

* (bakers yeast)
- Saccharomyces cerevisiae - ,
- CO2
Glucose 2C2H5OH + 2CO2 ( )

*
- : , , CO2 -
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12.

2-1. (Main course)

1. (soy sauce) :
- ( )
- ( ) (- )
* :
- B. subtilis -
* (koji) :
- A. sojae, A. oryzae -

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12.

2. (sausage) :
-
( - , , , )
- :
-
- , ,
3. : C
. : -
* : -, , , , , ---200
. (sauerkraut) : -
* (broccoli), (cauliflower),
. (pickle) : , ,
- , , , ,
- ( )
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12.

2-2.
* (Beer)
: , , CO2
- 4-5%, 6.9%
:
- :
1.
.
1) : , , - Lager beer
2) : , - Ale beer
. - , ,
.
1)
2)
3)

Light :
Dry : -
(draft beer): -

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12.

2.
- , , (Humulus lupulus L.- ),
3.
--()--
1) :
-
2)
*

(wort)

3) :
4)
- : ,
- :
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12.

2-3.
1. (cocoa)
:
-
- ,
-
- , ,

2. (coffee)
:
:
( )
3. (cherry)
: Bacillus sp. (invertase)
-
* invertase : sucrose () glucose + fructose
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12.

2-4. :
1. (brandy) :
1) grape brandy = brandy : = :
2) apple brandy( )
3) cherry brandy
4) plum brandy
2.
1)
: Cognac(), Armagnac() -
2)
: 13(270), (250)

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