Development of Red Wine Using Monascus anka |
Bae, In-Young
(Department of Food and Nutrition, Hanyang University)
Lee, Kwang-Yeon (Department of Food and Nutrition, Hanyang University) Shin, Min-Su (Department of Food and Nutrition, Hanyang University) Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University) |
1 | Lee JE, Won YD, Kim SS, Koh KH. The chemical characteristics of Korean red wine with different grape varieties. Korean J. Food Sci. Technol. 34: 151-156 (2002) |
2 | Lee JE, Shin YS, Sim JK, Kim SS, Koh KH. Study on the color characteristics of Korean red wine. Korean J. Food Sci. Technol. 34: 164-169 (2002) |
3 | Kim JS, Sim JY, Yook C. Development of red wine using domestic grapes, Campbell Early. Part (I)-Characteristics of red wine fermentation using Campbell Early and different sugars. Korean J. Food Sci. Technol. 33: 319-326 (2001) |
4 | Rhyu MR. Research trend of Monascus spp. material. Food Ind. Nutr. 3: 42-46 (1998) |
5 | Chung SH, Suh HJ, Hong JH, Lee HK, Cho WD. Characteristics of Kochujang prepared by Monascus anka koji. J. Korean Soc. Food Sci. Nutr. 28: 61-66 (1999) |
6 | Pietta PG. Flavonoids as antioxidants. J. Nat. Prod. 63: 1035- 1042 (2000) DOI PUBMED ScienceOn |
7 | Kim SD, Kim ID, Park MJ. Effect of Monascus koji on the fermentation and quality of Kimchi. J. Korean Soc. Food Sci. Nutr. 30: 826-833 (2001) |
8 | Yoo JY, Seog HM, Shin DH, Min BY. Enological characteristics of Korean grapes and quality evaluation of their wine. Korean J. Appl. Microbiol. Bioeng. 12: 185-190 (1984) |
9 | Park YH. Studies on the grape variety and the selection of yeast strain for wine-making in Korea. J. Korean Soc. Agric. Chem. Biotechnol. 18: 219-227 (1975) |
10 | Bae IY, Woo JM, Yoon EJ, Kim JS, Lee HG, Yang, CB. The development of Korean traditional wine using the fruits of Opuntia ficus-indica var. saboten. II. Characteristics of liquors. J. Korean Soc. Agric. Chem. Biotechnol. 45: 59-65 (2002) |
11 | Kim EY, Rhyu MR. The chemical properties of Doenjang prepared by Monascus koji. Korean J. Food Sci. Technol. 32: 1114- 1121 (2000) |
12 | Choi JT, Joo HK, Lee SK. The effect of Schizandrae Fructus extract on alcohol fermentation and enzyme activities of Saccharomyces cerevisiae. J. Korean Soc. Agric. Chem. Biotechnol. 38: 278-282 (1995) |
13 | Halliwell B. The antioxidant paradox. Lancet 355: 1179-1180 (2000) DOI ScienceOn |
14 | Tokumitsu O, Tomoko O, Norie M, Tomomi T, Hiroko N, Shoko F, Masahiro O. Characteristics of wine produced by mushroom fermentation. Biosci. Biotechnol. Biochem. 65: 1596-1600 (2001) DOI ScienceOn |
15 | Lee SY, Lee KH, Chang KS, Lee SK. The changes of aroma in wine treated with reverse osmosis system. Korean J. Food Sci. Technol. 32: 17-24 (2000) |
16 | Zohre DE, Erten H. The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochem. 38: 319-324 (2002) DOI ScienceOn |
17 | Lee SY, Kang HA, Chang YI, Chang KS. The changes of physicochemical composition of wine by reverse osmosis system. Food Eng. Prog. 3: 1-7 (1999) |
18 | Lee SO, Pack MY. Immobilization of Leuconostoc oenos cells for wine deacidification. Korean J. Food Sci. Technol. 12: 299-304 (1980) |
19 | Bae IY, Yoon EJ, Woo JM, Kim JS, Lee HG, Yang, CB. The development of Korean traditional wine using the fruits of Opuntia ficus-indica var. saboten. I. Characteristics of mashes and sojues. J. Korean Soc. Agric. Chem. Biotechnol. 45: 11-17 (2002) |
20 | Kim JS, Kim SH, Han JS, Yoon BT, Yook C. Effects of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol. 31: 516-521 (1999) |
21 | Koh KH. Healthy characteristics of wine. Food Ind. Nutr. 4: 20- 25 (1999) |
22 | Byun SS. A comparative study on the manufacturing process of red wine. Korean J. Nutr. 13: 139-144 (1980) |
23 | Koh KH, Chang WY. Changes of chemical components during Seibel white grape must fermentation by different yeast strians. Korean J. Food Sci. Technol. 30: 487-493 (1998) |