Quality Characteristics of Apple Wine Fermented with Rosa rugosa Thunb.
![]() |
Han, Woo-Cheul
(Department of Food and Nutrition, Kangwon National University)
Ji, Seol-Hee (Department of Food and Nutrition, Kangwon National University) Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University) Cheong, Chul (Department of Fermented Food Science, Seoul University of Venture and Information) Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture and Information) Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University) |
1 | National Rural Living Science Institute. (2001) Food Composition Table. 6th ed. Rural Development Administration, Suwon, Korea |
2 | Jung, Y.J., Seo, J.H., Lee, G.D., Park, N.Y. and Choi,T.H. (1999) The quality comparison of apple vinegar by two stage fermentation with commercial apple vinegar. Korean J. Soc. Food Sci. Nutr., 28, 353-358 |
3 | Park, J.C. and Ok, K.D. (1993) Phenolic compounds isolated from Rosa rugosa Thun in Korea. Yakhak Hoeji, 37, 365-369 |
4 | Albright, S.C., Winston, W.L. and Zappe, C. (1999) Data analysis and decision making with Microsoft Excel. Pacific Grove, Brooks/Cole Publishing Co. CA, U.S.A. |
5 | del Campo, G., Berregi, I., Iturriza, N. and Santos, J.I.(2006) Ripening and changes in chemical composition of seven cider apple varities. Food Sci. Technol. Int., 12, 477-487 DOI ScienceOn |
6 |
Tom |
7 | National Tax Service Technology Institute. (2003) Productive method for ordered and delicious liquor using neutral spirits. Korea Patent 10-0373985 |
8 | The Textbook of Liquor Manufacture. (1997) National Tax Service Technology Institute, Seoul, Korea |
9 |
Chiosa, V., Mandravel, C., Kleinjans, J.C.S. and Moonen, E. (2005) Determination of |
10 | Kim, M.J., Kim, J.S., Kim, K.E., Shin, K.H., Heo, K.,Cho, D.H., Park, C.H. and Yu, C.Y. (2001) Comparison of antioxidative activities from different organs of Rosa rugosa Thunb. J. Med. Crop Sci., 9, 40-44 |
11 | National Tax Service. (2007) Annual report on alcoholic beverage cosuming trend. National Tax Service, Republic of Korea |
12 | Ackermann, J., Fischer, M. and Amado, R. (1992) Changes in sugars, acids, and amino acids during ripening and storage of apple (cv. Glockenapfel). J. Agric. Food Chem., 40, 1131-1134 DOI |
13 | Chung, J.H., Mok, C.K., Lim, S.B. and Park, Y.S. (2003) Ultrafiltration for quantity improvement of apple wine. J. Korean Soc. Agric. Chem. Biotechnol., 46, 201-206 과학기술학회마을 |
14 | Cho, Y. and Rhee, H.S. (1979) A study on flavorous taste components in Kimchi-on free amino acids. Korean J. Food. Sci. Technol., 11, 26-31 |
15 | Khan, M.A. and Shoaib-ur-Rehman. (2005) Extraction and analysis of essential oil of Rosa species. Int. J. Agric.Biol., 7, 973-974 |
16 | Marks, S.C., Mullen, W. and Crozier, A. (2007) Flavonoid and chlorogenic acid profiles of english cider apples. J. Sci. Food Agric., 87, 719-728 DOI ScienceOn |
17 | Chung, K.T., Hong, S.D., Yu, T.S. and Song, H.I. (1978) Studies on brewing of apple wine. Korean J. Mycol.,6, 29-42 |
18 | Kim, Y.S. and Park, Y.S. (2007) The production of traditional alcoholic beverage in containing medicinal herb. Food Sci. Industry, 40, 83-89 |
19 | Yoon, Y.J., Kim, N.Y., Rhee, Y.K. and Han, M.J. (2007) Quality characterisitics and biological activities of traditionally fermented gingseng wine. Food Sci. Biotechnol., 16, 198-204 |
20 | Dhamadhikari, M. (1996) Apple wine. Vineyard Vintage View, 11, 1-6 |
21 | Bruun, H.H. (2005) Rosa rugosa Thunb. ex Murray. J. Ecol., 93, 441-470 DOI ScienceOn |
22 | Sarneckis, C., Dambergs, R.G., Jones, P., Mercurio, M., Herderich, M.J. and Smith, P. (2006) 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 DOI ScienceOn |
23 | Suni, M., Nyman, M., Eriksson, N.A., Bjork, L. and Bjork, I. (2000) Carbohydrate composition and content of organic acids in fresh and stored apples. J. Sci. Food Agric., 80, 1538-1544 DOI ScienceOn |
24 | Hashidoko, Y. (1996) The phytochemistry of Rosa rugosa. Phytochem., 43, 535-549 DOI ScienceOn |
![]() |