To improve the functionality and palatability of Muscat Bailey A (MBA) wine, MBA was fermented with three types of preprocessed aronia: Aronia fruit (AF), extract (AE), and powder (AP); aronia was chosen for its strong acerbity. The fermentation characteristics of the wines did not differ greatly, except that the pH of the AP wine was slightly higher than that of the other wines. The hue and intensity values of all the MBA wines with aronia were higher than those of the control, except for the hue value of the AE wine. In the Hunter's color value result, the L* value of the AE wine and the a* value of the control were the highest among all the wines; the b* values of all the MBA wines with aronia were higher than that of the control. The total phenolic compounds, total anthocyanin compound, total flavonoid content, DPPH free radical scavenging activity, ABTS radical scavenging activity, and FRAP of the AF and AP wines were considerably higher than those of the control, whereas those of the AE wine were slightly lower than those of the control. In a sensory evaluation, the AE wine obtained the highest color, sweetness, bitterness, sourness, body, and overall preference scores among all the wines, the whereas AF and AP wines obtained lower scores than the control for most criteria except color and body. This study suggests that different types of aronia can be used to improve the quality of Korean MBA wine.

According to the method described in the ancient literature "Imwonsipyukji", 'Dochobang' was mainly composed of lactic acid (756.81 mg/100 mL) and acetic acid (473.66 mg/100 mL) as the main organic acids on the 14th day of fermentation. The acidity of 'Dochobang' was 1.09%, resulting in low marketability. Therefore, this study aimed to improve the manufacturing process of peach vinegar and optimize the conditions, including temperature and initial pH, for producing high-acidity vinegar using fermented seeds. We first selected yeasts (Saccharomyces cerevisiae YM27) with excellent alcohol fermentation ability and acetic acid bacteria (Acetobacter oryzifermentans (KACC19301)) with remarkable acid-producing ability and used these in the process-improved two-stage fermentation. The experiment was conducted by 3 treatments of tepmerature(20℃, 30℃ and 35℃) and initial pH(3, 4 and 5) for acetic acid fermentation. 'Dochobang' fermented alcohol and acetic acid at the same time by natural fermentation. on the other hand, peach wine starter and seed vinegar were added before each fermentation step to increase acetic acid production. Wines fermented at 25℃ and 30℃ were found to be 9% alcoholic on days sixth and nine days, respectively. Organic acid analysis revealed that the level of acetic acid in vinegar fermented at pH 4 and 20℃ increased steadily until day 14 (6,171.3 mg/100 mL). The acidity was 7% on the 21st day of fermentation. Furthermore, as the fermentation progressed, the umami and sourness of the peach vinegar increased. We expect that our findings could improve the quality of peach vinegar recorded in the old literature and can be used in small-scale agricultural companies.

Objectives: This study reports a case of COVID-19 in which the patient experienced improved clinical symptoms (fever, cough, anosmia, sore throat, pantalgia, and headache) after treatment with Korean medicine.Methods: A 47-year-old male patient diagnosed with COVID-19 was treated with herbal medicine (<i>Mahwangbalpyotang-gagam</i>) three times a day. His clinical course was assessed using changes in body temperature, the Numerical Rating Scale of clinical symptoms, and chest X-ray comparisons between pre-COVID-19 and post-COVID-19 conditions.Results: All the patient's clinical symptoms subsided in 11 days. After 15 days of treatment, his body temperature dropped to a normal range, and the quarantine was lifted. A chest X-ray showed there was no active lung lesion in either lung field after COVID-19.Conclusion: This study suggests that herbal medicine treatment may be an effective treatment for relieving COVID-19's clinical symptoms.