Establishment of Tannin Enhancement Conditions for Development of High Quality Wild Grape Wine |
Park, Mi-Hwa
( Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University)
Lee, Jeong-Ok (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) Kim, Eun-Jung (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) Kim, Jong-Won (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) Lee, Hyo-Hyung (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) Kim, Hui-Hun (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) Lee, Sang-In (Doorae Co., Ltd.) Kim, Young-Hun (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) Ryu, Chung-Ho (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) |
1 | Beelman RB, Gallander JF. 1979. Wine deacidification. In Advances in Food Research. Academic Press, Inc., New York. Vol 25, p 1 |
2 | Cho KM, Lee JB, Kahng GG, Seo WT. 2006. A study on the making of sweet persimmon (Diospyros kaki T.) wine. Korean J Food Soc Technol 38: 785-792 과학기술학회마을 |
3 | Seo JH, Jeong YJ, Shin SR, Kim KS. 2000. Effects of tannins from astringent persimmons in alcohol fermentation for persimmon vinegars J Korean Soc Food Sci Nutr 29: 407-411 과학기술학회마을 |
4 | Kim HJ, Jun BS, Kim SK, Cha JY, Cho SY. 2000. Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorius L.). J Korean Soc Food Sci Nutr 29: 1127-1132 과학기술학회마을 |
5 | Yoon KE, Kim AN. 2007. Total polyphenol compounds and anti-oxidant activity in horticultural crops. J Korean Society for Plants, People and Environment 10: 74-83 |
6 | Cho SM, Kim JH, Lee MW. 2001. Inhibitory effects of tannins on tyrosinase activity. Kor J Pharmacogn 32: 68-71 과학기술학회마을 |
7 | 김동일. 1989. 동의학사전. 동방의약사, 서울. p 319 |
8 | Park YS, Heo JY, Kim IJ, Heo SJ, Kim KH, Jeong BC, Park SM. 2005. Growth and fruit characteristics of Vitis amurensis Rupr. collected in Gangwondo. Korean J Medicinal Crop Sci 13: 226-233 과학기술학회마을 |
9 | 박홍주, 백오현, 장학길, 이동태, 이서래. 1986. 국내 식품자원의 영양가 분석. 농촌 영양개선연구조사 사업보고서. 농영연-연조-10 |
10 | 농촌영양개선연구원 1986. 식품성분표. 농촌진흥청. p 43 |
11 | 조용운, 김종흠, 주옥수, 김기순. 1995. 한국산 개량머루를 이용한 발효주의 개발. 농림수산부 연구사업보고서. p 13 |
12 | Kim SY, Kim SK. 1997. Wine making from new wild grape. Korean J Food & Nutr 10: 254-262 |
13 | AOAC. 1990. Official Methods Analysis. 15th ed. Association of official analytical chemists, Washington DC |
14 | Park WM, Park HG, Rhee SJ, Kang Kl, Lee CH, Lee CH, Yoon KE. 2004. Properties of wine from domestic grape, Vitis labrusca cultivar. campbell's early, fermented by carbonic maceration vinification process. Korean J Food Sci 36: 773-778 |
15 | Kim JS, Kim SH, Han JS, Yoon BT, Yook C. 1999. Effects of sugar and yeast addition on red wine fermentation using campbell early. Korean J Food Sci 31: 516-521 과학기술학회마을 |
16 | Kim EJ, Kim YH, Kim JW, Lee HH, Ko YJ, Park MH, Lee JO, Kim YS, Ha YH, Ryu CH. 2007. Optimization of fermentation process and quality properties of wild grape wine. J Korean Soc Food Sci Nutr 36: 366-370 과학기술학회마을 DOI ScienceOn |
17 | Kim JK, Cha WS, Park JH, Oh SL. 1997. Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J Food Sci Technol 29: 173-177 과학기술학회마을 |
18 | Bang JS, Jun JH. 2005. A study on wine preference by wine consumer classification. Korean J Culinary Research 11: 1-16 과학기술학회마을 |
19 | Cho YJ, An BJ, Choi C. 1993. Isolation and enzyme inhibition of tannins from Korean green tea. Korean Biochem J 26: 216-223 |
20 | Choi IS, Lee KH, Lee SS, Oh SH. 1997. Effects of tannin on lipid metabolism in 6 college women. J Korean Soc Food Sci Nutr 26: 920-926 과학기술학회마을 |