훈이가 부르는 사랑 노래

우승미 본질과 현상사 2013 본질과 현상 Vol.33 No.-

행거형 지주를 활용한 씨 없는 수박 수경재배에서 온실 내 생육 위치별 환경과 광합성 특성 비교

우승미,김호철 강원대학교 농업생명과학연구원 2023 강원 농업생명환경연구 Vol.35 No.4

This study was conducted to compare differences in the environmental and photosynthetic characteristics between growing locations in hydroponic cultivation of seedless watermelon (Citrullus lanatus) ‘Minimi’ in a greenhouse using pillar of hanger-type. The type of greenhouse was a single-span greenhouse (width:height = 6.0:3.3 m), and growing locations were the front (south, SL) and back (north, NL) in a greenhouse with a north-south direction. During the study period (early October to late November), daily average solar radiation (PPFD) inside the greenhouse showed a much larger change than the daily average air temperature and peaked from 12:00 to 13:00, while the air temperature did not change much from 11:00 to 13:00. The solar radiation (PPFD) at the top of the plants inside the greenhouse was significantly higher in SL (1.26 times) than in NL, but R:FR showed no difference. Plant leaf temperature and light intensity showed significant correlations with stomatal conductance, transpiration rate, and vapor pressure deficit at both locations. These correlations were higher in NL with lower solar radiation and later exposure to higher light intensities than in SL.

포도과즙을 이용하여 제조한 고산도 식초의 품질특성

우승미,여수환,권중호,김선화,정용진 한국식품저장유통학회 2015 Food Science and Preservation Vol.22 No.1

This study was conducted to develop a high-acidity vinegar production (over TA 10%) technology using grape juice to reduce the importation of high-acidity vinegar. The manufacturing condition’s effect on the quality of high-acidity vinegar using pure grape juice without the addition of other nutrients for fermentation was investigated. Twelve percent acidity in vinegar was obtained from grape wine with 6% alcohol content. The acetic-acid yield from grape wine decreased when the wine’s initial alcohol content was high, which extended the induction time. The pH value was similar in all the treatment groups. The sugar content of the 1st-stage fermentation (1st AAF) was proportional to the initial alcohol content whereas in the 2nd-stage fermentation (2nd AAF), the sugar content was highest in the 6%-alcohol treatment. The major organic acids of the high-acidity grape vinegar included tartaric acid, malic acid, and citric acid. The acid content of the high-acidity initial alcohol group was higher than that of the low-acidity initial alcohol group due to the alcohol content added by the fed-batch and acetic-acid yield difference. The ethyl alcohol content was 364~6,091 ppm (the main alcohol while the others had only traces in all the groups). In conclusion, it was possible to manufacture 12% high-acidity vinegar without the addition of an external nutrient source to grape wine containing 6% initial alcohol content. Finally, a complementary study will be required to shorten the fermentation period through the fed-batch-style addition of alcohol for the purpose of industrialization.

파프리카 생장에 따른 줄기의 정부와 하부 간 광량, 엽온, 증산속도 및 수증기압포차 비교 분석

우승미,김호철 국제문화기술진흥원 2023 문화기술의 융합 Vol.9 No.6

As paprika plants grew in a glass greenhouse from November 2022 to March 2023, the amount of light at each plant height, leaf temperature, transpiration rate, and water vapor pressure were measured. Accumulated leaf temperature was higher at the top of the plant than at the bottom. Over time, the leaf temperature measured around 11-13 AM changed from 26.55→23.21→22.80→26.67℃ in the lower part (pL), and from 26.52→24.48→24.55→27.78℃ in the upper part (pAs). And VPD changed from 1.45→0.94→0.74→1.46kPa in pL and from 1.11→0.86→0.71→1.28kPa in pAs. Accordingly, the transpiration rate changed from 4.25→0.17→4.08→0.52mmol·m−2·s−1 in pL, 7.61→2.45→1.94→4.39 0.52mmol·m−2·s−1 in pAs, and from pAs to pL. It was significantly higher than The difference between the lower and upper parts (pL-pAs) was higher in pAs than pL in leaf temperature, light intensity, and transpiration rate, but the water vapor pressure difference was higher in pL. In this way, paprika shows differences in the environment and photosynthetic factors between the upper and lower parts during the cultivation period, so it is judged that this needs to be taken into consideration in future research.

정한아, 너를 위해 웃어

우승미 (주)문학동네 2009 문학동네 Vol.16 No.3

알코올 발효 균주에 따른 참다래 와인의 품질 특성

우승미,이명희,서지형,김윤숙,최희돈,최인욱,정용진,Woo, Seung-Mi,Lee, Myung-Hee,Seo, Ji-Hyung,Kim, Yun-Sook,Choi, Hee-Don,Choi, In-Wook,Jeong, Yong-Jin 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.6

This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately $10^{\circ}$Brix on 8 days of fermentation. Total acidity ranged $1.03{\sim}1.04%$ in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter's color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable. 본 연구에서는 균주에 따른 저온숙성 참다래 와인의 품질 특성을 비교 조사하였다. 알코올함량은 발효 2일째부터 급격히 증가하여 발효 8일 이후로는 비슷한 함량을 나타내었으며 알코올 발효 균주별 알코올함량은 Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 및 Sacch. cerevisiae Wine 3이 13.0% 이상으로 높은 함량을 나타내었고 Zigosacch. cerevisiae JK99 및 Sacch. cerevisiae OMK가 각각 12.7 및 12.3%이었다. 당도는 발효초기 25.0%에서 발효가 진행됨에 따라 감소하여 5종의 시료 모두 발효 8일째 10.0% 내외로 나타났으며 이후에는 큰 변화가 없었다. 총산은 발효초기 5종의 시료 모두 $1.03{\sim}1.04%$의 범위였고 발효가 진행됨에 따라 조금씩 증가하였으며 숙성 동안에는 비슷한 수치를 유지하였다. 색도는 발효기간 중에는 L값 증가 및 a값 감소를 보였고 b값은 20.0 전후의 높은 황색을 나타내었으며, 숙성 기간 중에는 L값 감소, a값 증가 및 b값 감소를 보였다. Isobutanol, isoamylalcohol 등 비등점이 높은 fusel oil류는 Sacch. cerevisiae Wine 3가 가장 높은 함량을 유지하였고, 알코올 발효 후 유리당은 모든 시료에서 glucose와 maltose가 확인되었으며 총 유리당은 Sacch. cerevisiae Wine 3, Sacch. cerevisiae GRJ, Sacch. cerevisiae OMK, Sacch. kluyveri DJ97 및 Zigosacch. cerevisiae JK99 순으로 나타났다. 알코올 발효 균주에 따른 휘발성 향기성분은 균주에 따른 약간의 차이가 있었으나 경향은 비슷하게 나타났다. 이상의 결과 알코올 발효 균주에 따른 참다래 와인의 이화학적 품질특성에는 큰 차이가 없었으나 고급알코올함량을 비교하였을 때 Sacch. cerevisiae Wine 3이 와인제조에 가장 적합한 것으로 평가되었다.

파프리카 생산성 추정을 위한 선형 회귀모형 개발 시 외부광량 활용 적합성을 높이기 위한 방법

우승미,김가영,김호철 국제문화기술진흥원 2021 문화기술의 융합 Vol.7 No.4

단동 온실 방향에 따른 씨 없는 수박의 생육 환경 요인 및 과실 비대

우승미,김가영,임정현,정주형,조승현,안병구,이은영,배종향,김호철 한국원예학회 2022 원예과학기술지 Vol.40 No.5

본 연구는 2021년 7월 8일부터 8월 4일까지 온실 방향에 따른 온실 내부 환경요소, 광합성 요소, 그리고 이에 따른 과실 비대 량 등의 차이를 알아보기 위해서 수행되었다. 온실은 전북 고창에 위치한 수박 재배 단동 온실(폭 × 높이 × 길이 = 6.0 × 3.3 × 100m)로 방향은 동서(동 → 서, EW)와 남동북서(남동 → 북서, SENW)였다. 과실 비대기 4주 동안 일평균 광도, 일평균 기온, 일평균 주간온도 모두 SENW 온실에서 EW 온실 보다 유의하게 높았다. 일중 광도는 일출부터 13:00 정도까지 SENW 온실 에서 EW 온실보다 높게 유지되었고, 이에 따라 조사기간 동안 일평균 적산일사량도 높게 유지되었다. 오전 11시경 착과 부위 엽 근처의 평균 광도는 SENW 온실에서 EW 온실의 408.13µmol·m-2·s-1보다 2배정도 높았고, 평균 증산속도도 SENW 온실 에서 6.53mmol·m-2·s-1로 EW의 4.75mmol·m-2·s-1보다 유의하게 높았다. 엽온 - 기온은 SENW 온실에서 –6.16°C로 EW 온 실의 –8.46°C보다 작았고, 두 온실 간 유의한 차이를 나타내었다. 엽온과 엽온 - 기온은 수증기압포차(R = 0.904**, 0.799*), 광도는 증산속도(R = 0.856**)와 높은 상관성을 나타내었다. 그리고 광도는 엽온에, 엽온은 엽온 - 기온에 영향을 유의하게 주 었다. 4주 동안 총 과실 체적 증가량은 SENW 온실에서 6,226.8cm3·fruit-1로 EW 온실의 4,755.3cm3·fruit-1보다 약 1.5배 많 았고, 그것은 적산일사량의 영향을 크게 받았다. 따라서 여름철에 수박을 재배하는 단동 온실의 방향은 광 환경 및 과실 비대에 영향을 주고, 온실 방향은 동서보다 남북이 적합할 것으로 판단된다

기호도가 향상된 혼합과일 식초의 제조방법에 따른 품질 특성

우승미,장세영,정용진 한국식품영양과학회 2015 한국식품영양과학회 학술대회발표집 Vol.2015 No.8

행거형 지주을 이용한 씨없는 수박 ‘블랙보이’의 수경재배 시 온실유형에 따른 내부환경 및 생육 비교

우승미,김호철,손상운,도현승,이소연 강원대학교 농업생명과학연구원 2022 농업생명환경연구 Vol.34 No.3

This study examined the differences in the internal environment and growth of seedless watermelon (Citrullus lanatus) ‘Black Boy’ across two types of greenhouse (single span, SS and multi-span, MS), grown under hydroponics using hanger-type pillar. Neither types of greenhouse had an environmental control system. From fertilization to harvest, air temperature was significantly higher in MS than in SS, but the daily mean solar radiation intensity did not differ between SS and MS. Accumulated temperature increased faster in SS greenhouses than in MS greenhouses as a function of time, but the cumulative total of internal radiation did not differ. Photosynthetically active radiation intensity around the plants was lower in MS greenhouses than in SS greenhouses; consequently, the change in plant temperature in MS greenhouses was lower than that in SS greenhouses. In SS greenhouses, the fruit volume increased by 3.55 cm3 fruit-1 as the cumulative light intensity increased by 1 mol m-2. The influence of environmental factors on growth and fruit characteristics of watermelon could not be clearly compared across the two types of greenhouses due to mite damage in MS greenhouses.