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Bae SD, Bae SM, Kim JS. Fermentation characteristics of ricegrape wine fermented with rice and grape. Korean J. Food Sci. Technol. 36: 616-623 (2004)
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Lee JK, Kim JS. Study on the deacidification of wine made from 'Campbell Early'. Korean J. Food Sci. Technol. 38: 408-413 (2006)
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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)
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Bae IY, Lee KY, Shin MS, Lee HG. Development of red wine using Monascus anka. Korean J. Food Sci. Technol. 36: 744-748 (2004)
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Park WM, Park HG, Rhee SJ, Kang KI, Lee CH, Yoon KE. Properties of wine from domestic grape, Vitis labrusca cultivar. 'Campbell Early', fermented by carbonic maceration vinification process. Korean J. Food Sci. Technol. 36: 773-778 (2004)
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Lee JE, Hong HD, Choi HD, Shin YS, Won YD, Kim SS, Koh KH. A study on the sensory characteristics of Korean red wine. Korean J. Food Sci. Technol. 35: 841-848 (2003)
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Korea Customs Service. Trade statistics on import/export by commodity. Available from: http://www.customs.go.kr. Accessed Dec. 15, 2008.
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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)
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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)
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Kim SK. The present state of grape cultivation in Korea. pp. 4-10. In: Yeongdong grape cluster symposium on development of Yeongdong grape industry. October 27, Youngdong University, Yeongdong, Korea. The Yeongdong grape cluster, Yeongdong, Korea (2005)
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National Tax Service Technical Service Institute. Alcoholic Beverage Analysis Rule. Sejung Pub. Co., Seoul, Korea. p.196 (1975)
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Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Viticult. 16: 144-158 (1965)
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Park MH, Lee JO, Kim EJ, Kim JW, Lee HH, Kim HH, Lee SI, Kim YH, Ryu CH. Establishment of tannin enhancement conditions for development of high quality wild grape wine. J. Korean Soc. Food Sci. Nutr. 37:921-926 (2008)
DOI
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Agricultural & Forestry Statistical Yearbook, Ministry of Agriculture& Forestry, Seoul, Korea. p. 117 (2006)
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Kang SG, Yang EJ, Jo GH, Park YK, Jung ST. Brewing and quality characteristics of Korean traditional grape wine. J. Korean Soc. Food Sci. Nutr. 37: 1030-1036 (2008)
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Yook C, Seo MH, Lee JW, Kim YH, Lee KY. Quality properties of wines fermented with domestic new different grapes. Korean J. Food Sci. Technol. 40: 633-642 (2008)
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Yook C, Seo MH, Kim DH, Kim JS. Quality improvement of 'Campbell Early' by mixing with different fruits. Korean J. Food Sci. Technol. 39: 390-399 (2007)
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Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE. Suitability of domestic grape, cultivar 'Campbell's Early', for production of red wine. Korean J. Food Sci. Technol. 34: 590-596 (2002)
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Chung JH, Mok C, Lim S, Park YS. Ultrafiltration for quality improvement of wine. Korean J. Food Sci. Technol. 35: 386-392 (2003)
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