Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun |
Ji, Seol-Hee
(Department of Food and Nutrition, Kangwon National University)
Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University) Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University) Kim, Byong-Wan (Department of Animal Biotechnology, Kangwon National University) Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University) |
1 | National Tax Service. Annual report on alcoholic beverage cosuming trend. National Tax Service, Seoul, Korea (2007) |
2 | Hashidoko Y, Itoh E, Yakota K, Yoshida T, Tahara S. Characterization of five phyllosphere bacteria isolated from Rosa rugosa leaves, and their phenotypic and of metabolic properties. Biosci.Biotechnol. Biochem. 66: 2474-2478 (2002) DOI ScienceOn |
3 | Albright SC, Winston WL, Zappe C. Data analysis and decision making with Microsoft Excel. Brooks/Cole Publishing Co., CA, Pacific Grove, USA (1999) |
4 | 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) |
5 | Hwang IK, Ahn SY. Studies on the anthocyanins in wild vines (Vitis amurensis Ruprecht) (II)- Identification of anthocyanins in wild vines. J. Korean Soc. Appl. Biol. Chem. 18:188-193 (1975) 과학기술학회마을 |
6 | Hwang Y, Lee KK, Jung GT, Ko BR, Choi DC, Choi YG, Eun JB. Manufacturing of wine with watermelon. Korean J. Food Sci.Technol. 36: 50-57 (2004) ScienceOn |
7 | Byun SS. A comparative study on the manufacturing processes of red wine. Korean J. Nutr. 13: 139-144 (1980) 과학기술학회마을 ScienceOn |
8 | Kim SY, Kim SK. Winemaking from new wild grape. Korean J. Food Nutr. 10: 254-262 (1997) 과학기술학회마을 ScienceOn |
9 | Jeong HJ, Park SB, Kim SA, Kim HK. Total polyphenol content and antioxidative activity of wild grape (Vitis coignetiae) extracts depending on ethanol concentrations. J. Korean Soc. Food Sci.Nutr. 36: 1491-1496 (2007) DOI ScienceOn |
10 | Kim NY, Choi JH, Kim YG, Jang MY, Moon JH, Park GY, Oh DH. Isolation and characterization of an antioxidant substance from ethanol extract of wild grape (Vitis coignetiea) seed. Korean J. Food Sci. Technol. 38: 109-113 (2006) ScienceOn |
11 | National Tax Service Technology Institute. Productive method for ordered and delicious liquor using neutral spirits. Korean patent appl. 10-0373985 (2003) |
12 | Cho Y, Rhee HS. A study on flavorous taste components in kimchi- on free amino acids. Korean J. Food. Sci. Technol. 11: 26-31(1979) 과학기술학회마을 |
13 | Lee HJ, Ahn JW, Lee BJ, Moon SG, Seo YW. Antioxidant activity of Rosa rugosa. Korean J. Biotechnol. Bioeng. 19: 67-71(2004) 과학기술학회마을 ScienceOn |
14 | Lee JK, Kim JS. Study on the deacidification of wine made from 'Campbell Early. Korean J. Food Sci. Technol. 38: 408-413 (2006) ScienceOn |
15 | National Rural Living Science Institute. Food Composition Table. 6th ed. Rural Development Administration, Suwon, Korea (2001) |
16 | Kim SK. Deacidification of new wild grape wine. Korean J. Food Nutr. 9: 265-270 (1996) 과학기술학회마을 ScienceOn |
17 | Lee SJ, Kim EH, Lee HG. Development of rice wines using Cornus officinalis and Scutellaria baicalensis, respectively by antioxidant activity tests. Korean J. Food Sci. Technol. 40: 21-30 (2008) |
18 | Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. Physicochemical analysis and antioxidative effects of wild grape (Vitis coignetiea) juice and its wine. Korean J. Food Nutr. 19: 311-317 (2006) 과학기술학회마을 |
19 | Kim YS, Park YS. The production of traditional alcoholic beverage in cotaining medicinal herb. Food Science and Industry. 40:83-89 (2007) |
20 | Sarneckis C, Dambergs RG, Jones P, Mercurio M, Herderich MJ, Smith P. Quantification of condensed tannins by precifitation with methyl cellulose: Development and validation of an optimised tool for grape and wine analysis. Aust. J. Grape Wine Res. 12:39-49 (2006) DOI ScienceOn |
21 | Amerine MA, Roessler EB, Ough CS. Acids and the acid taste IThe effect of pH and titaratable acidity. Am. J. Enol. Victicult.16: 29-37 (1965) |