최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.15 no.2, 2008년, pp.203 - 208
장은하 (원예연구소 과수과) , 정석태 (원예연구소 과수과) , 박교선 (원예연구소 과수과) , 윤해근 (원예연구소 과수과) , 노정호 (원예연구소 과수과) , 장한익 (원예연구소 과수과) , 최종욱 (경북대학교 식품공학과)
This study was conducted to evaluate quality of domestic wines, with a long-tenn goal of improving their quality. We compared the characteristics of 19 domestic and imported red wines. The titratable acidity of imported wines ranged from 0.5-0.6% and that of domestic wines ranged from 0.4-0.8%. The ...
Kim, J.W. (2007) 국산 포도주 마케팅 전략. 한국 포도주 산업 활성화 방안 심포지엄. 원예연구소 87-99
농림부 (2007) 2006 과실류 가공현황. 일반통계 11417 p.9-10
The trade statistical data. (2007) Korea Agricultural Trade Information, Korea Agro-Fisheries Trade Corporation. http://210.103.25.71/trade/tp_web_trade1.jsp
Anon (2002) The Annual report of food industry. The AF News Press, Seoul, Korea. 200-205
농림부 국립농산물품질관리원 (2002) 2002 과수실태조사. p.744-785
Kim, J.S., Sim, J.Y. and Yook, C. (2001) Development of red wine using domestic grape campbell early. Korean J. Food Sci. Technol., 33, 319-326
Park, Y.H. (1975) Studies on the grape variety and the selection of yeast strain for wine-making in Korea. J. Korean Agric. Chem. Soc., 18, 219-227
Lee, J.K. and Kim, J.S. (2006) Study on the deacidification of wine made from campbell early. Korean J. Food Sci. Technol., 38, 408-413
Lee, J.E., Hong, H.D., Choi, H.D., Shin, Y.S., Won, Y.D., Kim, S.S. and Koh, K.H. (2003) A study on the sensory characteristics of korean red wine. Korean J. Food Sci. Technol., 35, 841-848
Lee, S.J., Lee, J.E. and Kim, S.S. (2004) Development of korean red wines using various grape varieties and preference measurement. Korean J. Food Sci. Technol., 36, 911-918
Han, N.S. (2006) Development and selection of yeast starter for the production of korea-style wine. 2006년도 포도연구사업단 자체평가회. 259-273
Koh, J.S. (1998) 식품분석실험. 제주대학교출판부
Folin, O. and Ciocalteu, V. (1927) On tyrosine and tryptophane determination in proteins. J. Biol. Chem., 27, 625-650
Bae, S.M. (2002) 일본 포도주 제조기술. 배상면주류연구소
Park, W.M., Park, H.G., Rhee, S.J., Lee, C.H. and Yoon, K.E. (2002) Suitability of domestic grape, cultivar cambell's early for production of red wine. Korean J. Food Sci. Technol., 34, 590-596
Yair, M. (1997) Concepts in wine chemistry. The wine appreciation guild Ltd., San Francisco, U.S.A., P.20-27
Ribereau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2000) Handbook of Enology, volume 2: The chemistry of wine stabilization and treatments. John Wiley & Sons Ltd. Chichest, UK., p.129-157
Graham, H.F. (1993) Wine microbiology and biotechnology. In: Sulfur dioxide and wine microorganisms. Harwood Academic Publishers GmbH, Switzerland., p.373-393
Joyeux, A., Lafon-Lafourcade, S. and Ribereau-Gayon, P. (1984) Evolution of acetic acid bacteria during fermentation and storage of wine. Appl. Environ. Microbiol., 48, 153-156
※ AI-Helper는 부적절한 답변을 할 수 있습니다.