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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.52 no.6, 2020년, pp.649 - 654
양미란 (국립농업과학원 발효가공식품과) , 배은정 (국립농업과학원 발효가공식품과) , 김영미 (국립농업과학원 발효가공식품과) , 강지은 (국립농업과학원 발효가공식품과) , 임보라 (국립농업과학원 발효가공식품과) , 강희윤 (국립농업과학원 발효가공식품과) , 허윤영 (국립원예특작과학원 과수과) , 박영식 (강원도농업기술원 원예연구과) , 정석태 (국립농업과학원 발효가공식품과)
This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW5...
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