Effect of cell wall degrading enzyme and skin contact time on the brewing characteristics of Cheongsoo grape |
Jeon, Jin-A
(Fermented Food Science Division, National Academy of Agricultural Science)
Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural and Herbal Science) Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science) Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science) Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science) Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science) Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science) |
1 | Roh JH, Park KS, Yun HG, Kwack YB, Jeong ST (2007) Characteristics of grape genetic resource. National Horticultural Research Institute, Suwon, Korea, p 10 |
2 | Anon (2009) Liquors analysis code. National Tax Service Liquors Licence Aid Center, Seoul, Korea, p 42 |
3 | Mazza G, Fukumoto L, Delaquis P, Girard B, Ewert B (1999) Anthocyanins, phenolics and color of cabernet franc, merlot, and pinot noir wines from british columbia. J Agri Food Chem, 47, 4009-4017 DOI ScienceOn |
4 | Kim DH (2010) Food chemistry. Tamgudang, Seoul, Korea, p 251-266 |
5 | Bird D (2010) Understandng wine technology. DBQA, Third edition, UK, p 104 |
6 | Jackson RS (2008) Wine science. Academic press, Third edition, USA, p 278 |
7 | Kim KH, Han KD (2011) White wine making using Campbell Early grapes with different kinds of yeasts. Korean J Cul Res, 17, 162-171 과학기술학회마을 |
8 | 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, 911-918 과학기술학회마을 |
9 | Song DH, Kim CJ, Rho TW, Lee JS (1988) Phenolics content and browning capacity during the white wine making. Korean J Food Sci Technol, 20, 787-793 |
10 | Yook C, Jang EM (2009) Quality improvement of wines made from domestic grapes by the elimination or addition of grape skins. Korean J Food Sci Technol, 41, 528-535 과학기술학회마을 |
11 | Jeong ST, Kim JG, Chang HS, Kim YB, Choi JU (1996) Effect of pectin degradation enzyme during alcohol fermentation of persimmon pulp for persimmon vinegar preparation. Korean J Post-Harvest Sci Technol. Agri Product, 3, 179-185 |
12 | Margalit Y (1997) Concepts in wine chemistry. The Wine Appreiation Guild, San Francisco, USA, p 11-27 |
13 | Lee HE (2009) Change in organic acids contents during storage of leftover wine. MS Thesis. Kenkuk University, Korea, p 13 |
14 | JJ, Darias-Martina, Rodrigueza O, Diazb E, M Rosa, Lamuela-Raventosc (2000) Effect of skin contact on the antioxidant phenolics in white wine. Food Chem, 71, 483-487 DOI ScienceOn |
15 | Korean Food & Drug Administration (2009) Food code. Seoul, Korea, p 5-27 |
16 | Buglass AJ (2011) Handbook of alcoholic beverages. John Wiley & Sons, UK, p 88 |
17 | Nishiya T (1977) Composition of soju. J Jpn Soc Brew, 72, 415-432 DOI |
18 | Yuda J (1976) Volatile compounds from beer fermentation. J Jpn Soc Brew, 71, 818-830 |
19 | Kim YT, Kim JH, Yeo SH, Lee DH, Lim JW, Jeong ST, Jo HC, Choi JH, Choi HS, Hwang HJ (2011) A treasure house of Korean drink. Foundation of Agri Tech. Commercialization & Transfer, Suwon, Seoul, Korea, p 246-248 |
20 | Yoon HN, Moon SY, Song SH (1998) Volatile compounds and sensory odor properties of commercial vinegars. Korean J Food Sci Technol, 30, 299-305 과학기술학회마을 |
21 | Lee YS, Lee KP, Choi JS (1998) Volatile compounds of sparkling wine using immobilized yeast. J Korean Soc Food Sci Nutr, 27, 24-28 과학기술학회마을 |
22 | Kim JY, Park EY, Kim YS (2006) Characterization of volatile compounds in low-temperature and long-term fermented Baechu Kimchi. Korean J Food Culture, 21, 319-324 과학기술학회마을 |
23 | Jackson RS (2008) Wine science. Academic press, Third edition, USA, p 337 |
24 | Chung JH, Mok CK, Lim SB, Park YS (2003) Ultrafiltration for quality improvement of wine. Korean J Food Sci Technol, 35, 386-392 과학기술학회마을 |
25 | Lee JC, Choi YK, Park JS, Jung HH, Yi DH, Choe TB, Kang SM, Kim HJ (2012) Effect of pectinase in grape (red glove) production and quality of red wine. J East Asian Soc Dietary Life, 22, 264-270 과학기술학회마을 |
26 | Korea Customs Service (2012) Trade statistics on import/export by commodity. Available from : http://www.customs.go.kr. Accessed |
27 | Anon (2012) 2011 fruit processing condition, Ministry for Food, Agriculture, Forestry and Fisheries, Gwacheon, Korea, p 55 |
28 | Roh HI, Chang EH, Jeong ST, Jahng KY (2008) Characteristics of fermentation and wine quality. Korea J Food Preserv, 15, 317-324 과학기술학회마을 |
29 | Chang EH, Jeong ST, Roh JH, Yun HK, Park KS, Choi JU (2008) Effect on wine quality of pre-treatment of grapes prior to alcohol fermentation. Korean J Food Preserv, 15, 824-831 과학기술학회마을 |
30 | Yook C, Seo MH, Lee JW, Kim YH, Lee KY (2008) Quality properties of wines fermented with domestic new different grapes. Korean J Food Sci Technol, 40, 633-642 과학기술학회마을 |
31 | 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 |
32 | Yang JH (2011) Effects of types of yeast and fining agents on wine making. MS Thesis. Kenkuk University, Korea, p 1-47 |
33 | Jeong EJ, Kim MH, Kim YS (2010) Effect of pectinase treatment on extraction yield of the juice of Fragaria ananassa duch. and the quality characteristics of strawberry wine during ethanolic fermentation. Korean J Food Preserv, 17, 72-78 과학기술학회마을 |
34 | Yi SH, Ann YG, Choi JS, Lee JS (1996) Development of peach fermented wine. Korean J Food Nutr, 9, 409-412 과학기술학회마을 |
35 | Kim JS, Kim SH, Lee WK, Pyun JY, Yook C (1999) Effects of heat treatment on yield and quality of grape juice. Korean J Food Sci Technol, 31, 1397-1400 과학기술학회마을 |