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이아롱 ( A Rong Lee ),박희동 ( Heui Dong Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.6
Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in theflavor, taste, and overall preference.
Korean Popular Culture Consumption and Language Proficiency
Lee, A Rong(이아롱),Jeon, Mi Hyon(전미현) 대구대학교 다문화사회정책연구소 2019 현대사회와 다문화 Vol.9 No.1
이 연구는 북미에서 한국어를 배우는 대학생들을 대상으로 한국어 교육에 있어서 한국의 대중 문화의 역할을 탐구하는 데 목적이 있다. 동기적 요소로서의 한국 대중 문화의 역할, 한국 대중 문화의 소비 관행, 그리고 한국 대중 문화의 소비와 언어 능력의 상관성에 초점을 둔다. 연구의 결과, 한국 대중 문화에 대한 관심이 한국어를 배우는 가장 두드러진 동기 중 하나였고, 한국 대중 문화는 KFL 맥락에서 언어에 대한 주요 노출의 원천이었다는 것으로 밝혀졌다. 게다가, 한국어 능력 수준은 한국 대중 문화의 제품의 활발한 소비와 밀접한 상관관계가 있는 것으로 나타났다. The present study explores the role of Korean popular culture in language education among university-level students learning Korean in North America. It focuses on the role of Korean popular culture as a motivational factor, the practice of the consumption of Korean popular culture, and the correlation between the consumption of Korean popular culture and language proficiency. The results reveal that interest in Korean popular culture was one of the most prominent motivations for learning the Korean language, and Korean popular culture was the main source of exposure to the language in KFL contexts. Furthermore, students’ Korean proficiency levels appear to be closely correlated with active consumption of the products of Korean popular culture.
국산 포도로부터 분리된 Saccharomyces cerevisiae에 의한 동결농축 사과주스의 알코올 발효특성
최상훈 ( Sang Hoon Choi ),최윤정 ( Yoon Jung Choi ),이아롱 ( A Rong Lee ),박선아 ( Seon A Park ),김동현 ( Dong Hyun Kim ),백성열 ( Seong Yeol Baek ),여수환 ( Soo Hwan Yeo ),이창호 ( Chang Ho Rhee ),박희동 ( Heui Dong Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4
In this study, the good brewing conditions for the 24˚ Brix freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine`s alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamyl alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.