The Chemical Characteristics of Korean Red Wine with Different Grape Varieties |
Lee, Jang-Eun
(Department of Food Science and Nutrition, The Catholic University of Korea)
Won, Yoo-Dong (An seong-si Agricultural Development and Technology Center) Kim, Sung-Soo (Korea Food Research Institute) Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea) |
1 | Christensen, L.R., Bianchi, M.L., Lynn, C.D., Kasimatis, A.N. and Miller, M.W. The effect of harvest date on thompson seedless grapes and raisins, fruit composition, characteristics, and yield. Am. J. Enol. Vitic. 46: 10-16 (1995) |
2 | Wood, B.J.B. Microbiology of Fermented Foods. pp. 218-231.Thomson Science, London, UK (1998) |
3 | Byun, S.S. A comparative study on the manufacturing processes of red Wine. Korean J. Nutr. 13: 139-144 (1980) |
4 | Kim, J.S., Sim, J.Y. and Yook, C. Development of red wine using domestic grape Campbell Early. Korean J. Food Sci. Technol. 33:319-326(2001) |
5 | Lee, S.O. and Park, M.Y. Immobilaization of Leuconostoc oenos cells for wine deacidification. Korean J. Food Sci. Technol. 12:299-304 (1980) |
6 | SAS institute, Inc. SAS User's Guide. Statistical Analysis Sys-tems Instiute, Cary, NC, USA (1985) |
7 | Peterson, G.F., Kirrane, M., Hill, N. and Agapito, A. Comprehen-sive survey of the total sulfur dioxide concentrations of American wines. Am. J. Enol. Vitic. 51: 189-191 (2000) |
8 | Pickenng, G.J., Heatherbell, D.A. and Barnes, M.F. The produc-tion of reduced-alcohol wine using glucose oxidase treated juice.Part II. Stability and binding. Am. J. Enol. Vitic. 50: 299-306(1999) |
9 | Lee, S.Y., Lee, K.H., Chang, K.S. and Lee, S.K. The changes of aroma in wine treated with reverse osmosis system. Korean J.Food Sci. Technol. 32: 17-24 (2000) |
10 | Lee, S.Y., Kang, H.A., Chang, Y.I. and Chang, K.S. The changes of physicochemical composition of wine by reverse osmosis sys-tem. Food Eng. Prog. 3: 1-7 (1999) |
11 | Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. The production of reduced-alcohol wine using glucose oxidase treated juice.Part I. Composition. Am. J. Enol. Vitic. 50: 291-298 (1999) |
12 | Korea Alcohol Liquor Industry association. Alcoholic Beverage News, March, pp. 11. (2001) |
13 | A.O.A.C. Offcial Methods of Analysis, 13th ed. Association of Offcial Analytical Chemists, Washington, DC, USA (1990) |
14 | Boehringer Mannheim GmbH. Method of Biochemical Analysis and Food Analysis. Boehringer Mannheim Biochemicals (1995) |
15 | Atlas, R.M., Parks, L.C. and Brown, A.E. Laboratory manual of Experimental Microbiology. Mosby-Year Book Inc., St Louis,USA(1995) |
16 | Che, S.K., Kang, K.S., Ma, S.J., Bang, K,U. and Oh, M.H. Stan-dard Food Analysis. Ji-gu Publishing Co., Seoul, Korea (2000) |
17 | Ritchey, J.G. and Waterhouse, A.L. A standard red wine: Mono-meric phenolic analysis of commercial cabernet sauvignon wines.Am. J. Enol. Vitic. 50: 91-100 (1999) |
18 | Park, Y.H. Studies on the grape variety and the selection of yeast strain for wine-making in Korea. J. Korean Agr. Chem. Soc. 18:219-227 (1975) |
19 | Yoo, J.Y., Seog, H.M., Shin, D.H. and Min, B.Y. Enological char-acteristics of Korean grape and quality evaluation of their wine.Korean J. Appl. Microbiol. Bioeng. 12: 185-190 (1984) |
20 | Navarre, J.P. and Navarre, C. Manual d'oenolo. pp. 30-32. Edition J.B. Bailliere, Paris, France (1997) |
21 | Kim, J.S., Kim, S.H. and Han, J.S. Effect of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol. 31: 516-521 (1999) |
22 | Koh, K.H. and Chang, W.Y. Changes of chemical components during Siebell white grape must fermentation by different yeast strains. Korean J. Food Sci. Technol. 30: 487-493 (1998) |
23 | Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. and Nury, F.S.Production Wine Analysis. pp. 256-262. Van Nostrand Reinhold,NewYork,USA(1990) |
24 | Kim, J.S., Kim, S.H., Lee, W.K., Pyun, J.Y. and Yook, C. Effects of heat treatment on yield and quality of grape juice. Korean J.Food Sci. Technol. 31: 1397-1400 (1999) |