1 |
So MH, Lee YS, Noh WS (1999) Change in microorganisms and main components during Takju brewing by modified Nuruk. Korean J Food Nutr, 12(3), 226-232
|
2 |
Jin TY, Kim ES, Wang SJ, Wang MH (2007) Changes in physicochemical and sensory characteristics of rice wine, Yakju prepared with different amount of red yeast rice. Korean J Food Sci Technol. 39, 309-314
과학기술학회마을
|
3 |
Park WM, Park HG, Rhee SJ, Kang KI, 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 Technol, 36, 773-778
|
4 |
Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE (2002) Suitability of domestic grape, cultivar Campbell's Early, for production of red wine. Korean J Food Sci Technol, 34, 590-596
|
5 |
Roh HI, Chang EH, Joeng ST, Jahng KW (2008) Characteristics of fermentation and wine quality. Korean J Food Preserv, 15, 317-324
과학기술학회마을
|
6 |
Kang TS, Woo KS, Lee JS, Jeong HS (2006) Fermentation characteristics of wine using fresh jujube. Food Engin Prog, 10, 164-171
과학기술학회마을
|
7 |
Fleet GH (1993) Wine microbiology and biotechnology. Harwood Academic Pub, Sydney, Australia, p 165-196
|
8 |
Kim KH, Han GD (2011) White wine making using Campbell Early grapes with different kinds of yeasts. Korean J Culinary Res, 17(3), 162-171
과학기술학회마을
|
9 |
Campo G, Santos JI, Berregi I, Velasco S, Ibarburu I, Dueñas MT, Irastorza A (2003) Ciders produced by two types of presses and fermented in stainless steel and wooden vats. J Inst Brew, 109, 342-348
DOI
ScienceOn
|
10 |
Borzani WM, Vairo LR, Koskimizu IH, Melo Cruz MRD, Perego LJ (1981) Kinetics of amyl alcohol production during ethanol fermentation of blackstrap molasses. Biomass, 1, 115-126
DOI
ScienceOn
|
11 |
Sowinski P, Wardencki W, Partyka M (2005) Development and evaluation of headspace gas chromatography method for the analysis of carbonyl compounds in spirits and vodkas. Analytica Chimica Acta, 539, 17-22
DOI
|
12 |
Park YS, Lee YJ, Lee KT (2006) Analysis of formaldehyde and acetaldehyde in alcoholic beverage. J Korean Soc Food Sci Nur, 35, 1412-1419
과학기술학회마을
DOI
|
13 |
Vidrih R, Hribar J (1999) Synthesis of higher alcohols during cider processing. Food Chem, 67, 287-294
DOI
ScienceOn
|
14 |
Herjavec S, Tupajic P (1998) Changes in acidity, some aroma compounds and sensory properties of frankovka wine after malolactic fermentation. Food Technol Biotechnol, 36, 209-213
|
15 |
Jo YJ, Park CW, Jang SY, Kim OM, Jeong YJ (2011) Characteristics of alcohol fermentation in oriental melon by different yeast. Korean J Food Preserv, 18, 779-785
과학기술학회마을
DOI
|
16 |
Naumov GI, Nguyen HV, Naumova ES, Michel A, Aigle M, Gaillardin C (2001) Genetic identification of Saccharomyces bayanus var. uvarum, a cider-fermenting yeast. Int J Food Microbiol, 65, 163-171
DOI
ScienceOn
|
17 |
Bae SM (2002) Wine making principles. Bae Sang Myun Brewery Institute Co. Ltd., Seoul, Korea, p 53
|
18 |
Lee SJ, Lee JE, Kim SS (2004) Development of Korean red wines using various grape varieties and preference measurement. Korean J Food Sci Technol, 36(6), 911-918
과학기술학회마을
|
19 |
Vidrih R, Hribar J (1999) Synthesis of higher alcohols during cider processing. Food Chem, 67, 287-294
DOI
ScienceOn
|
20 |
Abrodo PA, Cabrales IM, Mangas Alonso JJ, Domingo BG (2005) Fatty acid composition of cider obtained either by traditional or controlled fermentation. Food Chem, 92, 183-187
DOI
ScienceOn
|
21 |
Madrera RR, Hevia AG, García NP, Valles BS (2008) Evolution of aroma compounds in sparkling ciders. LWT-Food Sci Technol, 41, 2064-2069
DOI
ScienceOn
|
22 |
Lobo AP, García YD, Sánchez JM, Madrera RR, Valles BS (2009) Phenolic and antioxidant composition of cider. J Food Compost Anal, 22, 644-648
DOI
ScienceOn
|
23 |
Choi SH, Hong YA, Choi YJ, Park HD (2011) Identification and characterization of wild yeasts isolated from Korean domestic grape varieties. Korean J Food Preserv, 18, 604-611
과학기술학회마을
DOI
|
24 |
Kishimoto M, Soma E, Goto S (1994) Classification of cryophilic wine yeasts based on electrophoretic karyotype, G+C content and DNA similarity. J Gen Appl Microbiol, 40, 83-93
DOI
ScienceOn
|
25 |
Sherman F (1991) Getting started with yeast. Method Enzymol, 194, 3-21
DOI
|
26 |
Miller GL (1959) Use of dinitrosalicylic acid reagent for the determination of reducing sugar. Anal Chem, 31, 426-428
DOI
|
27 |
Whang HJ, Kim SS, Yoon KR (2000) Analysis of organic acid in Korean apple juice by high performance liquid chromatography. J Korean Soc Food Sci Nutr, 29, 181-187
과학기술학회마을
|
28 |
NTS Liquors Licence Aid Center (2010) Code of liquor analysis. NTS, Seoul, Korea, p 39, p 104-202
|
29 |
Korean Food & Drug Administration (2010) Food code. KFDA, Seoul Korea, p 10-3-25
|
30 |
Coppola ED (1984) Use of HPLC to monitor juice authenticity. Food Technol, 4, 88-91
|
31 |
Do YS, Whang HJ, Ku JE, Yoon KR (2005) Organic acids content of the selected Korean apple cultivars. Korean J Food Sci Technol, 37, 922-927
과학기술학회마을
|
32 |
Richmond ML, Brandao SCC, Gray JI, Markakis P, Stine CM (1981) Analysis of simple sugar and sorbitol in fruit by HPLC. J Agric Food Chem, 29, 4-7
DOI
|
33 |
Kim CH, Whang HJ, Ku JE, Park KW, Yoon KR (2006) Free sugars content of selected Korean apple cultivars. Korean J Food Sci Technol, 38, 22-27
과학기술학회마을
|
34 |
Kim DH, Hong YA, Park HD (2008) Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnol Lett, 30, 1633-1638
DOI
ScienceOn
|
35 |
Zoecklein BW, Fugelsang KC, Gump BH, Nury FS (1990) production wine analysis. Van Nostrand Reinhold, New York, NY, USA, p 129-168
|
36 |
SAS Institute Inc, (2002-2003). SAS 9.1 TS Level 1M3. Cary, NC, USA
|
37 |
Han EH, Lee TS, Noh BS, Lee DS (1997) Qualitycharacterisitics in mash of Takju prepared by using different Nuruk during fermentation. Korean J Food Sci Technol, 29(3), 555-562
|
38 |
Lerma NL, Peinado RA (2011) Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes effect on wine composition. Int J Food Microbiol, 145, 342-348
DOI
ScienceOn
|
39 |
Pigeau GM, Bozza E, Kaiser K, Inglis DL (2007) Concentration effect of Riesling icewine juice on yeast performance and wine acidity. J Appl Microbiol, 103, 1691-1698
DOI
ScienceOn
|
40 |
Setkova L, Risticevic S, Pawliszyn J (2007) Rapid headspace solid-phase microextraction-gas chromatographictime-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction II: Classification of Canadian and Czech ice wines using statistical evaluation of the data. J Chromatogr A, 1147, 224-240
DOI
|
41 |
Schreiner J (2001) Icewine: the complete story. Warwick Publ, Toronto, Ontario, Canada, p 344
|
42 |
Pickering G (2006) Icewine: the frozen truth. In Wine growing for the future. Creasy GL (ed), Lincoln University, Christchurch, New Zealand, p 84-99
|
43 |
Inglis DL, Pigeau G, Quai J, Pistor M, Kaiser K (2006) Chemical composition of Vidal Icewine juice and nitrogen usage during fermentation. In Wine growing for the future. Creasy GL (ed), Lincoln University, Christchurch, New Zealand, p 48
|
44 |
Braddock RJ, Marcy JE (1987) Quality of freeze concentrated orange juice. J Food Sci, 52, 159-162
DOI
|
45 |
Bayindirli L, Ozilgen M, Ungan S (1993) Mathematical analysis of freeze concentration of apple juice. J Food Eng, 19, 95-107
DOI
ScienceOn
|
46 |
Lee YC, Lee SW (1998) Quality changes during storage in Korean cloudy pear juice concentrated by different methods. Food Sci Biotechnol, 7, 127-130
과학기술학회마을
|
47 |
Miyawaki O, Liu L, Hayakawa K (1999) Progressive freeze-concentration of tomato juice. Food Sci Technol Res, 5, 108-112
DOI
ScienceOn
|
48 |
Lea AGH (1995) Cidermaking. In Fermented beverage production. Blackie Academic & Professional Press, London, UK, p 67-96
|
49 |
Ramos FA, Delgado JL, Bautista E, Morales AL, Duque C (2005) Changes in volatiles with the application of progressive freeze-concentration to Andes berry. J Food Eng, 69, 291-297
DOI
ScienceOn
|