1 |
Korea alcohol Liquor Industry association : Alcohol Beverage News. March, 11. 2001
|
2 |
Mattick, LR, Plane RA and Weirs LD. Lowering wine acidity with carbonates. Am. J. Enol. Vitic., 31:350. 1980
|
3 |
Park, WM, Park, HG, Rhee, SJ, Lee, CH and Yoon, KE. Suitability of domestic grape ; Cultiver Campbell's Early, for production of red wine. Korean J. Food Sci. Technol., 34:590-596. 2002
|
4 |
Richard, PV. Commercial wine making. The AVI Publishing Comp. Inc., 95-155. 1981
|
5 |
Emile P. Knowing and making wine. A Wiley-Interscience Publication. John Wiley & Sons, Inc., 108-109. 1984
|
6 |
Nyka nen, LI and Suomalainen H. Distribution of esters produced during sugar fenmentation between the yeast cell and the medium. J. Inst. Brew. 83:32-34. 1977
DOI
|
7 |
국세청훈령 제 1248호. 국세청 기술 연구소 주류 분석규정. 12-5 과실주 주정분. 1996
|
8 |
Kim, JS, Kim, SH and Han, JS. Effect of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol., 31:516-521. 1999
|
9 |
Lee, SY, Kang, HA, Chang, YI and Chang, KS. The changes of physicochemical composition of wine by reverse osmosis system. Food Eng. Prog., 3: 1-7. 1999
|
10 |
Emile, P. Knowing and making wine. A WileyInterscience Pulication. John Wiley & Sons, Inc., 98-106. 1984
|
11 |
Soles, RM, ough, CS and Kunkee RE. Ester concentration differences in wine fermentation by various species and strains of yeast. Am. J. Enol. Vitic. 33:94-98. 1982
|
12 |
Amerine, MA and Ough CS. Methods for analysis of musts and wines. A Wiley-Interscience Publication, 200-212. 1979
|
13 |
Amerine, MA and Roessler, EB. Wines, Their sensory evaluation. Freeman, W. H. and Company, 121-127. 1975
|
14 |
Richard, PV. Commercial wine making, The AVI Publishing Company, Inc., 105-106. 1981
|
15 |
Amerine MA, Berg, HW and Cruess, WV. The technology of wine making. 3rd edition, The AVI Publishing Comp. Inc., 703-705. 1972
|