Quality Characteristics and Functionality of Mozzarella Cheese with Wine Concentrate
![]() |
Shin, Hyerim
(Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Hwang, On Bit (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Choi, Sungyeol (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Park, Eui Kwang (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Kim, Min-Ja (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) |
1 | Guilford JM, Pezzuto JM. 2011. Wine and health: A review. Am J Enol Vitic 62:471-486 DOI |
2 | Amerine MA, Ough CS. 1980. Methods for Analysis of Musts and Wine. pp.176-180. John Wiley & Sons |
3 | Bae IH, Choi GS. 2008. Development of Korean-brand cheese added with traditional medicinal liquors. Ministry of Agriculture, Food and Rural Affairs. Report No. TRKO 201300026627 |
4 | Choi SJ. 2010. The difference of anthocyanin pigment composition and color expression in fruit skin of several grape cultivars. Korean J Food Preserv 17:847-852 |
5 | Kim JK, Lee JS, Jeong YT, Bae IH. 2012a. Development of yoghurt with Sanmeoru (Vitis amurensis Ruprecht) wine as an additive. Korean J Dairy Sci Technol 30:23-30 |
6 | Yook C, Seo MH, Lee JW, Kim YH, Lee KY. 2008. Quality properties of wines fermented with domestic new different grapes. Korean J Food Sci Technol 40:633-642 |
7 | German JB, Walzem RL. 2000. The health benefits of wine. Annu Rev Nutr 20:561-593 DOI |
8 | Park SE, Seo SH, Kim EJ, Lee KM, Son HS. 2017. Quality characteristics of string cheese prepared with barley sprouts. J Korean Soc Food Sci Nutr 46:841-847 DOI |
9 | Jeong H, Lee SB, Yeo S, Kim DH, Choi JS, Kim DH, Yeo SH, Park HD. 2017. Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin. Korean J Food Preserv 24:472-482 DOI |
10 | Kim CC. 2008. A study on the probiotic cream cheese produced with Rubus coreanus Miquel wine. Master's Thesis, Hankyong National Univ. Anseong. Korea |
11 | Lee JE, Shin YS, Sim JK, Kim, SS and Koh, KH. 2002. Study on the color characteristics of Korean red wine. Korean J. Food Sci Technol 34:164-169 |
12 | Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. 2006. Physicochemical analysis and antioxidative effects of wild grape (Vitis coignetiea) juice and its wine. Korean J Food Nutr 19:311-317 |
13 | Dowling RK. 2001. Wine tourism. Tour Recreat Res 26:1-2 |
14 | Kim EJ, Choi JY, Yu M, Kim MY, Lee S, Lee BH. 2012b. Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol 44:337-342 DOI |
15 | O'Neill M, Charters S. 2006. Service quality at the cellar door: A lesson in services marketing from Western Australia's wine-tourism sector. In Prideaux B, Moscardo G, Laws E (Eds.), Managing Tourism and Hospitality Services: Theory and International Applications. pp.251-261. CABI |
16 | Seon BS. 2016. Quality characteristics of mozzarella cheese with purple sweet potato powder. Master's Thesis, Sejong Univ. Seoul. Korea |
17 | Arthur RH. 2017. Cheesemaking Technology. p.54. Yuhanmunhwasa |
18 | Axelsen M, Swan T. 2010. Designing festival experiences to influence visitor perceptions: The case of a wine and food festival. J Travel Res 49:436-450 DOI |
19 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 DOI |
20 | Carlsen J. 1999. The first Australian wine tourism conference. Tour Manage 20:367-368 DOI |
21 | Ruf JC. 2003. Overview of epidemiological studies on wine, health and mortality. Drugs Exp Clin Res 29:173-179 |
22 | Lee JS, Bae I. 2017. A study on the quality properties of yogurt containing Makgeolli (Korea rice-wine). J Milk Sci Biotechnol 35:135-142 DOI |
23 | Lee NR, Choi SJ. 2009. Contents of resveratrol in different parts of various grape cultivars. Korean J Food Preserv 16:959-964 |
24 | Hall CM, Mitchell R, Sharples L. 2003. Consuming places: The role of food, wine and tourism in regional development. In Hall CM, Sharples L, Mitchell R, Macionis N, Cambourne B (Eds.), Food Tourism Around the World. pp.25-59. Routledge |
25 | Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010-3014 DOI |
26 | Park H, Park E, Park EK, Choi S, Shin H, Kim MJ. 2021. Quality characteristics and functionality of vin chaud prepared from Campbell Early wine. Korean J Food Nutr 34:516-525 DOI |
27 | Park H, Park JM, Han B, Choi W, Noh J. 2018. Quality characteristics of Korean domestic commercial meoru wines. Korean J Food Nutr 31:703-711 DOI |
28 | Perez-Jimenez J, Saura-Calixto F. 2008. Grape products and cardiovascular disease risk factors. Nutr Res Rev 21:158-173 DOI |
29 | Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559 DOI |
![]() |