Characteristics of Gaeryangmerou Wine deacidified by Calcium Carbonate
作者： Chan-Woo Kim , Jin-A Jeon , Ji-Eun Kang , Han-Seok Choi , Soo-Hwan Yeo
DOI: 10.17495/EASDL.2016.12.26.6.559
关键词:
摘要:
easdl.org参考文章(13)
Eun-Ha Chang, Sung-Min Jeong, Jeong-Ho Roh, Seok-Tae Jeong, Jong-Uck Choi, Han-Chan Lee, Wine Quality Properties with Reference to the Temperature of Grape-Must Prior to Fermentation Korean Journal of Food Preservation. ,vol. 17, pp. 608- 615 ,(2010)
A. Dinsmoor Webb, Chemistry of winemaking American Chemical Society. ,(1974) , 10.1021/BA-1974-0137
Ju-Kyung Lee, Jae-Sik Kim, Study on the Deacidification of Wine Made from Campbell Early Korean Journal of Food Science and Technology. ,vol. 38, pp. 408- 413 ,(2006)
Kyo-Sun Park, Eun-Ha Chang, Hae-Keun Yun, Jeong-Ho Roh, Seok-Tae Jeong, Jong-Uck Choi, Han-Ik Jang, Characteristics of Domestic and Imported Red Wines Korean Journal of Food Preservation. ,vol. 15, pp. 203- 208 ,(2008)
Eun-Ha Chang, Sung-Min Jeong, Jeong-Ho Roh, Seok-Tae Jeong, Jong-Uck Choi, Han-Chan Lee, Seo-Jun Park, Enological Characteristics of Campbell Early Grape Must Studied Using Various Carbonic Maceration Temperatures Korean Journal of Food Preservation. ,vol. 17, pp. 881- 888 ,(2010)
D.H. Kim, J.S. Kim, M.H. Seo, Quality Improvement of Campbell Early Wine by Mixing with Different Fruits Korean Journal of Food Science and Technology. ,vol. 39, pp. 390- 399 ,(2007)
Sook-Jong Rhee, Hyuk-Gu Park, Cherl-Ho Lee, Won-Mok Park, Kyung-Eun Yoon, Suitability of Domestic Grape, Cultivar Campbell's Early, for Production of Red Wine Korean Journal of Food Science and Technology. ,vol. 34, pp. 590- 596 ,(2002)
Hye-Won Mo, Ji-Suk Jeong, Sang-Won Choi, Kyoung-Ho Choi, Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation Journal of the Korean Society of Food Science and Nutrition. ,vol. 41, pp. 254- 260 ,(2012) , 10.3746/JKFN.2012.41.2.254
Jimmy Hariantono, Atsushi Yokota, Takao Shoichi, Fusao Tomita, Ethanol production from raw starch by simultaneous fermentation using Schizosaccharomyces pombe and a raw starch saccharifying enzyme from Corticium rolfsii Journal of Fermentation and Bioengineering. ,vol. 71, pp. 367- 369 ,(1991) , 10.1016/0922-338X(91)90352-H
Jedediah T. Steele, Ralph E. Kunkee, Deacidification of Musts from the Western United States by the Calcium Double-Salt Precipitation Process American Journal of Enology and Viticulture. ,vol. 29, pp. 153- 160 ,(1978)