1 |
Study on the Deacidification of Wine Made from Campbell Early
/ [Lee, Ju-Kyung;Kim, Jae-Sik;] / Korean Journal of Food Science and Technology
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2 |
Alcohol Fermentation Characteristics of the Korean Native Mulberry (Morus spp.)
/ [Kim, Ok-Mi;Woo, Seung-Mi;Park, Yong-Kon;Jeong, Yong-Jin;] / Preventive Nutrition and Food Science
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3 |
The Quality Characteristics of Mulberry Fruit Wine by Two Different Manufacturing Methods
/ [Kim, Mi-Won;Kim, Ae-Jung;] / The Korean Journal of Food And Nutrition
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4 |
Optimization of Fermentation Conditions for the Manufacture of Wild Grape Wine
/ [Kim, Seong-Ho;] / Applied Biological Chemistry
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5 |
Effect on Wine Quality of Pre-treatment of Grapes prior to Alcohol Fermentation
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Roh, Jeong-Ho;Yun, Hae-Keun;Park, Kyo-Sun;Choi, Jong-Uck;] / Food Science and Preservation
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6 |
Characteristics of Domestic and Imported Red Wines
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Park, Kyo-Sun;Yun, Hae-Keun;Roh, Jeong-Ho;Jang, Han-Ik;Choi, Jong-Uck;] / Food Science and Preservation
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7 |
Quality Improvement of Campbell Early Wine by Mixing with Different Fruits
/ [Seo, Myeong-Hyeon;Yook, Cheol;] / Korean Journal of Food Science and Technology
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8 |
Changes of Angiotensin I-Converting Enzyme Inhibitory Activity, Fibrinolytic Activity and -Secretase Inhibitory Activity of Red Wines During Fermentation and Post-Fermentation
/ [No, Jae-Duck;Lee, Eun-Na;Seo, Dong-Soo;Chun, Jong-Pil;Choi, Shin-Yang;Lee, Jong-Soo;] / Microbiology and Biotechnology Letters
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9 |
The Fermentation Characteristics and Sensory Properties of White Wine Using Imported Chilean Grape
/ [Kim, Dong-Ho;Kang, Byung-Sun;] / Food Science and Preservation
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10 |
Chemical Analysis and Sensory Evaluation of Commercial Red Wines in Korea
/ [Yoo, Ki-Seon;Kim, Ji-Sun;Jin, Qing;Moon, Jin-Seok;Kim, Myoung-Dong;Han, Nam-Soo;] / Korean Journal of Food Science and Technology
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11 |
Effects of Roasted Korean Oak Chip Addition on the Aging of Red Wine
/ [Lee, A-Rong;Park, Heui-Dong;] / Food Science and Preservation
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12 |
Changes of Physicochemical Properties and Antioxidant Activities of Red Wines during Fermentation and Post-fermentation
/ [No, Jae-Duck;Lee, Dae-Hyoung;Hwang, Young-Soo;Lee, Sang-Han;Lee, Jong-Soo;] / Microbiology and Biotechnology Letters
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13 |
Changes in Physicochemical Characteristics of Black Raspberry Wines from Different Regions During Fermentation
/ [Lee, Seung-Joo;Ahn, Bo-Mi;] / Korean Journal of Food Science and Technology
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14 |
Optimization for The Alcoholic Fermentation of Concentrated Grape Juice Using Response Surface Methodology
/ [Kim, Yoon-Sook;Kim, Ro-Sa;Choi, Hee-Don;Choi, In-Wook;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Correlation between Sensory Quality and Instrumental Quality Attributes in 'Campbell Early' Grape
/ [Cho, Sun-Duk;Chang, Min-Sun;Kim, Dong-Man;Kim, Gun-Hee;] / Horticultural Science & Technology
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16 |
Blending of Different Domestic Grape Wines Using Mixture Design and Optimization Technique
/ [Koak, Ji-Hye;Kang, Byung-Sun;Hahm, Young-Tae;Park, Cheon-Seok;Baik, Moo-Yeol;Kim, Byung-Yong;] / Food Science and Biotechnology
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17 |
Physicochemical Characteristics and Acceptability of Commercial Low-Priced French Wines
/ [Kim, Eun-Kyung;Kim, In-Yong;Ko, Jae-Youn;Yim, Seoung-Been;Jeong, Yoon-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics of Tomato Wine on Fermentation Conditions
/ [Jang, Se-Young;Woo, Seung-Mi;Jo, Yong-Jun;Kim, Ok-Mi;Kim, I-Ho;Jeong, Yong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Effects of Vitis coignetiae on the Quality and Antihypertension of Vitis hybrid Red Wine
/ [Jang, Jeong-Hoon;Yi, Sung-Hun;Kim, Jae-Ho;Lee, Dae-Hyoung;Lee, Jong-Soo;] / Microbiology and Biotechnology Letters
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20 |
Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae
/ [Jang, Jeong-Hoon;Kim, Jae-Ho;Ahn, Byung-Hak;Lee, Jong-Soo;] / Mycobiology
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21 |
Physicochemical Properties of Different Grape Varieties Cultivated in Korea
/ [Ahn, Hyuk-Jin;Son, Hong-Seok;] / Korean Journal of Food Science and Technology
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22 |
Rapid Fermentation of Freeze-Concentrated Ice Apple Wine by a Sugar Tolerant Yeast, Saccharomyces cerevisiae SS89
/ [Choi, Sang-Hoon;Baek, Seong-Yeol;Yeo, Soo-Hwan;Park, Heui-Dong;] / Food Science and Preservation
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23 |
Physico-chemical Characteristics of Black Raspberry Fruits (Bokbunja) and Wines in Korea
/ [Lee, Seung-Joo;] / Korean Journal of Food Science and Technology
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24 |
Effect of cell wall degrading enzyme and skin contact time on the brewing characteristics of Cheongsoo grape
/ [Jeon, Jin-A;Park, Seo-Jun;Yeo, Soo-Hwan;Choi, Ji-Ho;Choi, Han-Seok;Kang, Ji-Eun;Jeong, Seok-Tae;] / Food Science and Preservation
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25 |
Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
/ [Kim, Mi-Sun;Park, Heui-Dong;] / Food Science and Preservation
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