참고문헌
- Amerine MA, Ough CS. 1980. Methods for Analysis of Musts and Wine. Wiley & Sons, New York. pp. 176-180
- Baiano A, Terracone C, Longobardi F, Ventrella A, Agostiano A, Del Nobile MA. 2012. Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines. Food Chem 135:2694-2701 https://doi.org/10.1016/j.foodchem.2012.07.075
- Bauer R, Dicks LMT. 2004. Control of malolactic fermentation in wine: A review. S Afr J Enol Vitic 25:74-88
- Blios MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 81:1199-1200
- Chang EH, Jung SM, Hur YY. 2014. Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening. Food Sci Biothchnol 23:1761-1771 https://doi.org/10.1007/s10068-014-0241-y
- Cosme F, Capao I, Ribeiro-Filipe L, Bennett RN, Mendes-Faia A. 2012. Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics. Food Sci Technol 46:382-387
- Gomez-Miguez MJ, Gonzalez-Miret ML, Hernanz D, Fernandez MA, Vicario IM, Heredia FJ. 2007. Effect of prefermentative skin contact conditions on colour and phenolic content of white wines. J Food Eng 78:238-245 https://doi.org/10.1016/j.jfoodeng.2005.09.021
- Graham HF. 1993. Wine microbiology and biotechnology. In: Sulfur Dioxide and Wine Microorganisms. Harwood Academic Publishers GMbH, Switzerland. pp. 373-393
- Han KE. 2016. An analysis on the influencing factors on imported wine consumption. Master's Thesis, Kyung Hee Univ. Seoul, Korea
- Jeon JA, Park SJ, Yeo SH, Choi JH, Choi HS, Kang JE, Jeong ST. 2013. Effect of cell wall degrading enzyme and skin contact time on the brewing characteristics of Cheongsoo grape. Korean J Food Preserv 20:846-853 https://doi.org/10.11002/kjfp.2013.20.6.846
- Jeong ST, Goto N, Choi J. 2001. Fermentation characteristics of wine yeast strains for white wine making. Korean J Postharvest Sci 8:326-330
- Kim DH, Kang BS. 2008. The fermentation characteristics and sensory properties of white wine using imported Chilean grape. Korean J Food Preserv 15:150-154
- Kim KH, Han GD. 2011. White wine making using Campbell Early grapes with different kinds of yeasts. Korean J Culinary Res 17:162-171
- Kim YJ, Song KC, Lee YH, Jang KH, Jeong ST, Jeong C. 2012. Fruit Wine: Science and Application. Soohaksa. Seoul, Korea. pp. 357-360
- Losada MM, Lopez JF, Anon A, Andres J, Revilla E. 2012. Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines. Int J Food Sci Technol 47:1826-1834 https://doi.org/10.1111/j.1365-2621.2012.03038.x
- Martuscelli M, Arfelli G, Manetta AC, Suzzi G. 2013. Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy). Food Chem 140:590-597 https://doi.org/10.1016/j.foodchem.2013.01.008
- Medina K, Boido E, Farina L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F. 2013. Increased flavor diversity of Chardonnay wines by spantaneous fermentation and co-fermentation with Hanseniaspora vineae. Food Chem 141:2513-2521 https://doi.org/10.1016/j.foodchem.2013.04.056
- NTSTSI. 1999. Alcoholic liquors analytical rule: National tax sercvice technical service instructions. National Tax Service Technical Service Institute, Seoul, Korea. pp. 37-38
- Olejar KJ, Fedrizzi B, Kilmartin PA. 2015. Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine. Food Chem 183:181-189 https://doi.org/10.1016/j.foodchem.2015.03.040
- Onda T, Komatsu M, Nakayama T. 2013. Results of sensory evaluation and chemical analysis of wines presented to Yamanashi wine exhibition 2012. Research Report of the Yamanashi Pref Ind Technol Center (in Japanese) 27:97-102
- Ribereau-Gayon P, Dubordieu D, Donecge B, Lonvaud A. 2006. The microbiology of wine and vinification. In P. Ribereau-Gayon (Ed.). Handbook of Enology (2nd ed.) (Vol 1). Chichester, England: Wiley
- Salinas MR, Garijo J, Pardo F, Zalacain A, Alonso GL. 2005. Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rose wines. J Sci Food Agric 85:1527-1536 https://doi.org/10.1002/jsfa.2133
- Stavek J, Papouskova B, Balik J, Bednar P. 2012. Effect of storage conditions on various parameters of colour and the anthocyanin profile of rose wines. Int J Food Proper 15: 1133-1147 https://doi.org/10.1080/10942912.2010.511751
- Yoo JY, Seon HM, Shin DH, Min, BY. 1984. Enological characteristics of Korean grape and quality evaluation of their wine. Korean J Appl Microbiol Bioeng 12:185-190
- Yoo KS, Kim JE, Moon JS, Jung JY, Kim JS, Yoon HS, Choi HS, Kim MD, Shin CS, Han NS. 2010. Evaluation of a volatile aroma preference of commercial red wines in Korea. Sensory and gas chromatography characterization. Food Sci Biotechnol 19:43-49 https://doi.org/10.1007/s10068-010-0006-1
- Yoo KS, Kim JS, Jin Q, Moon JS, Kim MD, Han NS. 2008. Chemical analysis and sensory evaluation of commercial red wines in Korea. Korean J Food Technol 40:430-435
피인용 문헌
- Acetaldehyde contents and quality characteristics of commercial alcoholic beverages pp.2092-6456, 2019, https://doi.org/10.1007/s10068-019-00564-1
- 아로니아 와인의 품질 특성 및 휘발성 향기성분 vol.30, pp.3, 2016, https://doi.org/10.9799/ksfan.2017.30.3.599
- 포도 숙성 정도에 따른 청포랑 화이트 와인의 향기 및 품질 특성 vol.30, pp.4, 2016, https://doi.org/10.9799/ksfan.2017.30.4.813
- 국산 시판 로제 와인의 품질 특성 vol.30, pp.5, 2016, https://doi.org/10.9799/ksfan.2017.30.5.889
- 동결 농축 두누리 와인의 품질 특성과 휘발성 향기 성분 vol.32, pp.5, 2016, https://doi.org/10.9799/ksfan.2019.32.5.485
- MBA(Muscat Bailey A) 와인의 오크통 숙성에 따른 품질 특성 vol.34, pp.1, 2016, https://doi.org/10.9799/ksfan.2021.34.1.079