1 |
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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2 |
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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3 |
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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4 |
Enological Characteristics of Campbell Early Grape Must Studied Using Various Carbonic Maceration Temperatures
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Roh, Jeong-Ho;Jeong, Sung-Min;Park, Seo-Jun;Lee, Han-Chan;Choi, Jong-Uck;] / Food Science and Preservation
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5 |
Quality Properties of Wines Fermented with Domestic New Different Grapes
/ [Yook, Cheol;Seo, Myeong-Hyeon;Lee, Jae-Wung;Kim, Young-Ho;Lee, Ki-Yeol;] / Korean Journal of Food Science and Technology
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6 |
Brewing and Quality Characteristics of Korean Traditional Grape Wine
/ [Kang, Seong-Gook;Yang, Eun-Jung;Jo, Gwang-Ho;Park, Yang-Kyun;Jung, Soon-Teck;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Quality Improvement of Wines Made from Domestic Grapes by the Elimination or Addition of Grape Skins
/ [Yook, Cheol;Jang, Eun-Mi;] / Korean Journal of Food Science and Technology
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8 |
Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun
/ [Ji, Seol-Hee;Han, Woo-Cheul;Lee, Jae-Cheol;Kim, Byong-Wan;Jang, Ki-Hyo;] / Korean Journal of Food Science and Technology
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9 |
Properties of Red Wine Fermented Using Freeze-Concentrated Muscat Bailey A Grape Juice
/ [Hwang, Sung-Woo;Park, Heui-Dong;] / Food Science and Preservation
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10 |
Wine Quality Properties with Reference to the Temperature of Grape-Must Prior to Fermentation
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Roh, Jeong-Ho;Jeong, Sung-Min;Lee, Han-Chan;Choi, Jong-Uck;] / Food Science and Preservation
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11 |
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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12 |
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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13 |
Fermentation Characteristics of Wild Grape (Vitis amurensis) Wine Prepared with Reed (Phragmites communis) Root
/ [In, Man-Jin;Kim, Dong-Chung;] / Journal of the Korea Academia-Industrial cooperation Society
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14 |
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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15 |
Deacidification Effect of Campbell Early Must through Carbonic-Maceration Treatment: Isolation and Properties of the Bacteria Associated with Deacidification
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Jeong, Sung-Min;Lim, Byung-Sun;Noh, Jung-Ho;Park, Kyo-Sun;Park, Seo-Jun;Choi, Jong-Uck;] / Food Science and Preservation
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16 |
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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17 |
Deacidification Effect of Campbell Early Must via Carbonic Maceration : Effect of Enzyme Activity Associated with Malic-Acid Metabolism
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Jeong, Sung-Min;Roh, Jeong-Ho;Park, Kyo-Sun;Park, Seo-Jun;Choi, Jong-Uck;] / Food Science and Preservation
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18 |
Quality Characteristics of Kiwi Wine and Optimum Malolactic Fermentation Conditions
/ [Kang, Sang-Dong;Ko, Yu-Jin;Kim, Eun-Jung;Son, Yong-Hwi;Kim, Jin-Yong;Seol, Hui-Gyeong;Kim, Ig-Jo;Cho, Hyoun-Kook;Ryu, Chung-Ho;] / Journal of Life Science
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19 |
Fermentation characteristics of Campbell Early wine by indigenous Saccharomyces cerevisiae yeasts with resistance to potassium metabisulfite and a high sugar concentration
/ [Kim, Mi-Sun;Yeo, Soo-Hwan;Park, Heui-Dong;] / Food Science and Preservation
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20 |
Fermentation Characteristics of Ice Wines Prepared with Freeze-dried Muscat Bailey A Grapes
/ [Jeon, Eun-Jeong;Kim, Jae-Sik;] / Korean Journal of Food Science and Technology
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