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1. 发明授权

KR101391793B1 레드와인의 제조방법 有权
标题翻译：红葡萄酒的方法
公开(公告)号：KR101391793B1
公开(公告)日：2014-05-07
申请号：KR1020120141539
申请日：2012-12-07
申请人： 김향순
发明人： 김향순
IPC分类号： C12G1/022 , C12G1/04
CPC分类号： C12G1/0203 , C12G1/04 , C12G2200/05 , C12G2200/21
摘要： The present invention relates to a manufacturing method of red wine, and more specifically, to a method in which a processing time of clarifying is reduced in producing a clarified red wine by adding tannin which facilitates the clarifying process, thereby reducing production costs. Moreover, pine needles are applied in the clarifying process to improve a less favorable color and flavor of red wine using domestic grape as raw material, and to fortify the tannin, thereby enabling a manufacture of a high quality wine. Thus, the competitiveness of Campbell Early grapes which constitute a majority of the domestic grape production is enhanced to achieve the effect of replacing imported wine.
摘要翻译：本发明涉及一种红葡萄酒的制造方法，更具体地说，涉及通过添加有助于澄清处理的单宁来生产澄清红葡萄酒来澄清处理时间降低的方法，从而降低生产成本。此外，在澄清过程中应用松针以改善使用国内葡萄为原料的红葡萄酒的不太有利的颜色和风味，并加强单宁，从而制造高品质的葡萄酒。因此，增加了构成国内葡萄生产绝大部分的坎贝尔早期葡萄的竞争力，以达到取代进口葡萄酒的效果。

2. 发明公开

KR1020120102478A 산머루 와인을 이용한 기능성 와인식초, 그 제조방법 및 산머루 와인식초를 함유하는 음료조성물 无效
标题翻译：通过使用SANMEORUH葡萄酒的功能葡萄酒和其制备方法和包含SANMEORUH葡萄酒的饮料组合物
公开(公告)号：KR1020120102478A
公开(公告)日：2012-09-18
申请号：KR1020110041831
申请日：2011-05-03
申请人： 이효형 , 류충호 , 김익조
发明人： 이효형 , 류충호 , 김익조 , 강상동
IPC分类号： C12J1/04 , C12G1/02 , A23L2/84 , C12R1/865
CPC分类号： C12J1/04 , A23L2/02 , A23L2/382 , A23L2/60 , C12G1/0203 , C12R1/02 , C12R1/865
摘要： PURPOSE: A wine vinegar using black currant and a method for making the same are provided to enhance income of farm house and to newly process natural fruits. CONSTITUTION: A method for making functional black currant wine vinegar comprises: a step of adding sugar to black currant juice and inoculating yeast for alcohol fermentation at 20-30 Deg. C. for 10-20 days; a step of performing thermal treatment of prepared fermentation; a step of adjusting acidity using acetic acid, inoculating Acetobacter, and performing acetic acid fermentation; and a step of adding ock chip or substitute to the acetic acid fermentation and maturing. The yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Raw material; (BB) Juice; (CC) Primary fermentation; (DD) Secondary fermentation; (EE) Primary matured material; (FF) Secondary matured material; (GG) Product; (HH) Washing, juicing, filtering; (II) Alcohol fermenting; (JJ) Acetic acid fermenting; (KK) Adding oak chip; (LL) Maturing; (MM) Filtering, bottling
摘要翻译：目的：提供使用黑醋栗的葡萄酒醋及其制作方法，以增加农场收入和新加工天然水果。构成：制作功能性黑醋栗酒醋的方法包括：向黑醋栗汁中加入糖和接种酵母20-30度酒精发酵的步骤。 C. 10-20天; 对制备的发酵进行热处理的步骤; 使用乙酸调节酸度，接种醋杆菌，进行乙酸发酵的步骤; 并添加奥克芯片或代替乙酸发酵和成熟的步骤。该酵母是酿酒酵母（Saccharomyces cerevisiae）。（附图标记）（AA）原料; （BB）果汁（CC）初级发酵; （DD）二次发酵; （EE）主要成熟材料; （FF）二次成熟材料; （GG）产品; （HH）洗涤，榨汁，过滤; （二）酒精发酵; （JJ）醋酸发酵; （KK）加入橡木片; （LL）成熟; （MM）过滤，装瓶

3. 发明授权

KR101021481B1 기능성이 개선된 녹차 화이트와인 제조방법 有权
标题翻译：制备绿茶白葡萄酒提高功能效益的方法
公开(公告)号：KR101021481B1
公开(公告)日：2011-03-16
申请号：KR1020090105819
申请日：2009-11-04
申请人： 목포대학교산학협력단
发明人： 조정용 , 박근형 , 김남수 , 문제학 , 김선재 , 마승진 , 김향선
IPC分类号： C12G1/022
CPC分类号： C12G1/0203 , C12G2200/05 , C12G2200/21
摘要： PURPOSE: A method for producing green tea white wine is provided to ensure functionality and to improve preference under optimal condition. CONSTITUTION: A method for producing green tea white wine comprises: a step of crushing and pressing green grapes to obtain grape juice; a step of inoculating fermentation strain to the grape juice; a step of fermenting the grape juice to obtain a primary fermentation; a step of adding dried green tea into the primary fermentation; and a step of secondarily fermenting. The fermentation strain is Saccharomyces cerevisiae KCCM 11351, Saccharomyces cerevisiae KCCM 12224, Saccharomyces bayanus KCCM 12633, and Saccharomyces pastorianus KCCM 32361.
摘要翻译：目的：提供一种生产绿茶白葡萄酒的方法，以确保最佳条件下的功能和改善偏好。构成：生产绿茶白葡萄酒的方法包括：将绿色葡萄粉碎和压榨获得葡萄汁的步骤; 向葡萄汁接种发酵菌株的步骤; 发酵葡萄汁以获得初级发酵的步骤; 将干绿茶加入初级发酵的步骤; 和二次发酵的步骤。发酵菌株是酿酒酵母KCCM11351，酿酒酵母KCCM 12224，酿酒酵母KCCM 12633和巴斯德毕赤酵母KCCM 32361。

4. 发明公开

KR1020110022025A 포도 머스트를 동결 후 해동 처리하는 농축 과실주 제조방법 有权
标题翻译：通过冷冻预处理浓缩果汁饮料的方法
公开(公告)号：KR1020110022025A
公开(公告)日：2011-03-04
申请号：KR1020110013295
申请日：2011-02-15
申请人： 대한민국(관리부서: 국세청주류면허지원센터장)
发明人： 조성오 , 김대광 , 이봉규 , 조호철
IPC分类号： C12G1/022 , C12G1/04 , C12G3/02
CPC分类号： C12G1/0203 , C12G1/04 , C12G3/02
摘要： PURPOSE: A method for manufacturing fruit wine contain concentrated active ingredients is provided to ensure rich taste without addition of sugar. CONSTITUTION: A method for manufacturing concentrated fruit wine comprises: a step of adding K_2S_5 to crushed grapes and inoculating yeast; a step of fermenting at 10-30°C for 3-15 days to obtain a first must; a step of filtering the first must and adding K_2S_2O_5 and removing precipitate to obtain a second must; a step of freezing the second must; a step of thawing the second must through 1-5 days to concentrate; and a step of maturing and filtering the second must. The used grapes are Campbell Early or Muscat Bailey A. Thawing is performed in a sealed tank filled with nitrogen or carbon gas.
摘要翻译：目的：提供含有浓缩活性成分的水果酒的制造方法，以确保丰富的味道而不加糖。构成：浓缩果酒的制造方法包括：将K_2S_5加入到破碎的葡萄中并接种酵母的步骤; 在10-30℃下发酵3-15天以获得第一批必需的步骤; 过滤第一个必须并添加K_2S_2O_5并除去沉淀物以获得第二个必需的步骤; 冻结第二个必须的步骤; 解冻第二步必须在1-5天内集中精力; 并且成熟和过滤第二个必要的步骤。使用过的葡萄是Campbell Early或Muscat Bailey A.解冻在填充有氮气或碳气的密封罐中进行。

5. 发明公开

KR1020110007608A 변형된 전달체 발현을 통해 에틸카바메이트 생산을 최소화하기 위한 효모의 기능 향상 无效
标题翻译： YEAST通过改性运输机表达来最小化生产乙烯碳酸酯的功能增强
公开(公告)号：KR1020110007608A
公开(公告)日：2011-01-24
申请号：KR1020107025329
申请日：2009-04-14
申请人： 더 유니버시티 오브 브리티쉬 콜롬비아
发明人： 반뷔렌,헨드릭제이제이 , 후스닉,존이반
IPC分类号： C12N1/19 , C12N15/52 , C12G1/022 , A23L3/3463
CPC分类号： C07K14/395 , C12G1/0203 , C12G2200/11 , C12N9/80 , C12N15/81 , C12R1/645
摘要： 본 발명은 발효 조건에서 우레아를 효모 세포로 능동적으로 수송할 수 있도록 우레아 전달체를 발현하는 기능이 향상된 효모 균주를 이용하여 감소된 에틸카바메이트 농도를 갖는 발효된 음료 및 식품을 생산하는 방법을 제공한다. 상기 효모는 또한 발효 조건에서 세포내 우레아 분해 효소 활성의 발현이 향상될 수 있다. 우레아 전달체는 예를 들면 DUR3p일 수 있으며, 우레아 분해 효소 활성은 DUR1,2p일 수 있다.

6. 发明公开

KR1020100019535A 이웃자리 디케톤 또는 디아세틸-감소 활성을 갖는 단백질을 엔코딩하는 유전자 및 그의 용도 无效
标题翻译：基因编码蛋白质与维生素C或二乙胺还原活性及其用途
公开(公告)号：KR1020100019535A
公开(公告)日：2010-02-18
申请号：KR1020097026875
申请日：2006-11-21
申请人： 산토리 홀딩스 가부시키가이샤
发明人： 나카오요시히로 , 고다마유키코 , 시모나가도모코 , 오무라후미히코
IPC分类号： C12N15/81 , C12N15/31
CPC分类号： C12C12/004 , C07K14/395 , C12C12/006 , C12G1/0203 , C12N9/00 , C12N9/0004
摘要： The present invention relates to a gene encoding a protein having a vicinal diketone or diacetyl-reducing activity and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing vicinal diketones, especially diacetyl, that are responsible for off-flavors in products, is reduced by amplifying expression level of MMF1 gene encoding a protein (Mmflp) having a vicinal diketone or diacetyl-reducing activity, especially the non-ScMMF1 gene or ScMMF1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.
摘要翻译：本发明涉及编码具有邻位二酮或二乙酰还原活性的蛋白质的基因及其用途，特别是用于生产具有优良风味的酒精饮料的啤酒酵母，用所述酵母生产的含酒精饮料的方法及其制备方法饮料。更具体地，本发明涉及通过扩增编码具有邻位二酮的蛋白质（Mmflp）的MMF1基因的表达水平来降低其产生邻位二酮，特别是二乙酰基的负责产品异味的能力的酵母或二乙酰基还原活性，特别是对大啤酒酵母特异性的非ScMMF1基因或ScMMF1基因，以及用所述酵母生产酒精饮料的方法。

7. 发明公开

KR1020080079718A 포도인삼와인 无效
标题翻译： GINSENG葡萄酒
公开(公告)号：KR1020080079718A
公开(公告)日：2008-09-02
申请号：KR1020070019955
申请日：2007-02-28
申请人： 권혁중
发明人： 권혁중
IPC分类号： C12G1/02 , C12G1/00
CPC分类号： C12G1/0203 , C12G2200/21
摘要： Grape ginseng wine is provided to reduce sour taste of grape, confer the distinct taste and flavor of ginseng on the wine, and increase alcohol concentration, so that quality including taste and flavor of wine is improved. A method for preparing the grape ginseng wine comprises the steps of: adding sugar into grapes and fermenting the mixture in a pot for 1 month; sieving the fermented grape solution to remove grape dregs; removing precipitates from the filtered fermented solution; adding ginseng into the fermented solution and fermenting the mixture; sieving the fermented grape solution and removing precipitates; and sealing the wine and storing it at low temperature.
摘要翻译：提供葡萄人参葡萄酒以减少葡萄酸味，赋予葡萄酒中独特的人参味道和味道，提高酒精浓度，提高葡萄酒的味道和味道。制备葡萄参葡萄酒的方法包括以下步骤：将糖加入葡萄中，并将混合物在罐中发酵1个月; 筛选发酵葡萄溶液以除去葡萄渣; 从过滤的发酵溶液中除去沉淀物; 将人参加入发酵溶液中并发酵混合物; 筛分发酵葡萄溶液并除去沉淀物; 并密封葡萄酒并将其储存在低温下。

8. 发明公开

KR1020080055808A 에스테라아제 유전자 및 이의 용도 无效
标题翻译：蛋白酶基因及其用途
公开(公告)号：KR1020080055808A
公开(公告)日：2008-06-19
申请号：KR1020087005442
申请日：2006-09-12
申请人： 산토리 홀딩스 가부시키가이샤
发明人： 나카오요시히로 , 고다마유키코 , 시모나가도모코
IPC分类号： C12N15/52 , C12N15/09
CPC分类号： C12N9/18 , C12C12/004 , C12C12/006 , C12G1/0203 , C12P7/62
摘要： The present invention relates to a esterase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of IAH1 gene encoding brewery yeast esterase Iah1p, particularly nonScIAH1 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.
摘要翻译：本发明涉及一种酯酶基因及其用途，具体地说，一种酿造具有优良芳香和风味的酒精饮料的啤酒酵母，使用该酵母生产的含酒精饮料，一种生产该酒精饮料的方法。更具体地，本发明涉及通过调节编码啤酒酵母酯酶Iah1p的IAH1基因，特别是对啤酒酵母特异性的非scIAH1基因的表达水平来控制有助于产物的香味和风味的酵母的酵母，以及涉及一种用酵母生产酒精饮料的方法。

9. 发明授权

KR100836676B1 레드와인액 농축 가공방법 有权
标题翻译：红葡萄酒液浓度的处理方法
公开(公告)号：KR100836676B1
公开(公告)日：2008-06-10
申请号：KR1020070020193
申请日：2007-02-28
申请人： 씨.에스 에프 주식회사 , 주식회사 진성에프엠
发明人： 이동현 , 김진수
IPC分类号： C12G1/022 , C12G1/00
CPC分类号： C12G1/0203
摘要： A method for preparing a concentrated red wine liquid is provided to maintain effective ingredients contained in the red wine as it is even a liquid state red wine, not a powder state wine is processed, thereby improving high quality of red grape significantly. A method for preparing a concentrated red wine liquid comprises the steps of: (a) freezing a red wine liquid rapidly and thawing the frozen red wine solution to a set temperature after a certain time passes; (b) after decomposing the thawed red wine liquid with Viscozyme L enzyme using steam, inactivating the decomposed red wine liquid; (c) centrifuging the decomposed red wine liquid; (d) mixing the centrifuged red wine liquid with a precipitation supplemental agent to clarify the wine liquid; (e) separating supernatant from the precipitated material separated red wine liquid after the step(d); (f) centrifuging the supernatant to discharge the precipitated material; (g) filtering the centrifuged red wine liquid through a diatomaceous earth filter; (h) centrifuging the filtered red wine liquid to remove precipitated materials therefrom; and (i) evaporating a certain amount of moisture from the centrifuged red wine liquid to produce a highly concentrated solid material.
摘要翻译：提供一种制备浓缩红酒液的方法，以保持红葡萄酒中含有的有效成分，因为它甚至是液态红葡萄酒，而不是处理粉状葡萄酒，从而显着提高红葡萄酒的高品质。制备浓缩红酒液的方法包括以下步骤：（a）在一定时间过去之后，快速冷冻红酒液并将冷冻红酒溶液解冻至设定温度; （b）用Viscozyme L酶使用蒸汽分解解冻的红酒液后，灭活分解的红酒液; （c）离心分解的红酒液; （d）将离心的红酒液与沉淀补充剂混合以澄清酒液; （e）在步骤（d）之后从沉淀物分离出的红酒液分离上清液; （f）离心上清液以排出沉淀的材料; （g）通过硅藻土过滤器过滤离心的红酒液; （h）离心过滤的红酒液从其中除去沉淀的物质; 和（i）从离心的红酒液中蒸发一定量的水分以产生高度浓缩的固体材料。

10. 发明公开

KR1020070122475A 시스테인 합성효소 유전자 및 그의 용도 无效
标题翻译： CYSTEINE SYNTHASE基因及其用途
公开(公告)号：KR1020070122475A
公开(公告)日：2007-12-31
申请号：KR1020077023097
申请日：2006-08-21
申请人： 산토리 홀딩스 가부시키가이샤
发明人： 나카오요시히로 , 고다마유키코 , 시모나가도모코
IPC分类号： C12N9/88 , C12C11/00
CPC分类号： C12N9/88 , C12C12/004 , C12C12/006 , C12G1/0203 , C12G3/02
摘要： The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relates to a yeast whose hydrogen sulfide-producing capability that increases the product flavor is controlled by enhancing the expression level of YGR012W gene encoding brewery yeast cysteine synthase Ygr012wp, particularly non-ScYGR012W gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.
摘要翻译：本发明涉及一种具有受硫化氢生产能力的啤酒酵母，一种生产具有可控硫化氢含量的酒精饮料的方法。更具体地说，本发明涉及通过提高编码啤酒酵母半胱氨酸合成酶Ygr012wp的YGR012W基因，特别是对大啤酒酵母特异性的非ScYGR012W基因的YGR012W基因的表达水平来控制增加产品香味度的硫化氢生产能力的酵母，以及涉及用所述酵母生产酒精饮料的方法。

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