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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.28 no.4, 2015년, pp.666 - 675
빙동주 (순천대학교 식품영양학과) , 김한진 ((주)갈대나라) , 이오석 (영동대학교 와인발효식품학과) , 전순실 (순천대학교 식품영양학과)
This study was carried out to develop rose sparkling wine with reed root. To make the base wine with reed root extracts, we first blended wild grape wine with reed root extracts (1:9 v/v) and fermented the mixture for 14 days at
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
로제란 무엇인가? | 로제(rose)는 분홍빛을 뜻하는 프랑스어로, 로제 와인은 레드와인과 화이트 와인의 중간색을 가지며, 신선하고 달콤한 풍미를 내고, 오래 숙성하지 않고 마시는 와인을 말한다(Lee TN 2009; Jung JH 2013). Bang JS(2005)은 밝은 분홍색이나 연한 색을 띠는 가벼운 와인이라고 정의하였다. | |
갈대 뿌리 추출물을 첨가한 스파클링 와인의 병입 초기 산도 값은? | 05). 병입 초기 산도는 0.30이었으며, 실험군들 모두 발효 시간이 늘어날수록 증가했으며, 발효 8일차에는 A군이 0.33으로 가장 낮은 값을 나타내었다(p<0. | |
갈대의 뿌리줄기에 함유된 성분은 무엇인가? | 갈대(Phragmites communis Trinius)는 외떡잎식물로 화본목 화본과로 분류되며, 중국, 한국, 일본, 러시아 쿠릴열도 등의 온대와 한대 지역에 분포하고, 주로 바다 근처나 강가 습지에서 자란다(Lee CB 1980; Kohl 등 1998). 갈대의 뿌리줄기에는 탄수화물, 단백질, 지방 및 아스파라긴 성분이 함유되어 있다고 밝혀진 바 있으며, 예로부터 이뇨작용, 지혈작용, 해독, 당뇨병의 소갈 등에 사용되어져 왔다(In & Kim 2010). 또한 순천만에서 자생하는 갈대순은 고지방식이를 급여한 마우스의 혈장 지질개선과 적혈구의 항산화 효소활성 및 지질과산화물 함량을 개선한다는 연구(Lee 등 2010)가 보고되고 있다. |
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