1 |
Kim, MS, Pang, GS and Lee, MW. Flavonoids from the leaves of Rubus coreanum. Yakhak Hoeji 41: 1-6. 1997
|
2 |
Giannakopoulos, PI, Markakis, P and Howell, GS. The influence of malolactic strain on the fermention on wine quality of three eastern red wine grape cultivars. Am. J. Enol. Vitic. 35:1-4. 1984
|
3 |
Mayen, ML, Merida, J and Merida, M. Flavonoid and nonflavonoid compounds during fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes. Am. J. Enol. Vitic. 46:255-261. 1995
|
4 |
William H. Official methods of analysis, pp.183-191 The Association of Official Analytical Chemists. 1970
|
5 |
Korea Alcohol Liquor Industry Association. Alcohol Beverage News, March, p.11. 2001
|
6 |
Amerine, MA, Berg, HW and Cruess, WV. The technology of wine making, Third edition, pp.703-705. The Avi Publishing Compo Inc. 1972
|
7 |
Dinsmoor, WA, Chemistry of wine making, pp.94-96. American Chemical Society. 1974
|
8 |
Liu, JR and Gallander, JF. Effect of pH and sulfur dioxide on the rate of malolatic fermentation in red table wines. Am. J. Enol. Vitic. 34:44-46. 1983
|
9 |
Kim, MS. Phenolic compounds from the leaves of Rubus coreanum. M.S. Thesis, Chungang Univ, Korea. 1996
|
10 |
Pang, GC, Kim, MS and Lee, MW. Hydrolyzable tannins from the fruits of Rubus coreanum. Korean J. Pharmacogn. 27:366-370. 1996
|
11 |
Amerine, MA and Ough, CS. Methods for analysis of musts and wines. pp.200-212. A Wiley-Interscience Publication. 1979
|
12 |
Bang, GC. Tannins from the fruits of Rubus coreanum. M.S. Thesis, Chungang Univ. Korea. 1996
|
13 |
Costantino, L, Albasini, A, Rasteli, G and Benvenuti, S. Activity of polyphenolic crude extracts as scavengers of superoxide radicals and inhibitors of xanthine oxidase. Planta Mad. 58:342-345. 1992
DOI
ScienceOn
|
14 |
Lee, YA and Lee, MW. Tannins from Rubus coreanum. Korean J. Pharmacogn. 26:27-30. 1995
|
15 |
개정 96. 8. 16 국세청훈령 제 1248호, 국세청 기술연구소 주류분석 규정. 12-5 과실주 주정분. 1996
|
16 |
Amerine, MA and Ough, CS. Methods for analysis of musts and wines, pp.181-197. A Wiley-Interscience Publication. 1979
|
17 |
Lee, MS, Moon, YJ and Sung, CK. Physicochemical properties of red wine using active dry yeast strains. Korean J. Food & Nutri. 16:203-208. 2003
|
18 |
Amerine, MA and Ough, CS. Methods for analysis of musts and wines, pp.48-52. A Wiley-Interscience Publication. 1979
|