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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.6, 2023년, pp.425 - 435
신혜림 (충북농업기술원 와인연구소) , 이윤정 (충북농업기술원 와인연구소) , 황온빛 (충북농업기술원 와인연구소) , 박의광 (충북농업기술원 와인연구소) , 최성열 (충북농업기술원 와인연구소) , 윤동규 (충북농업기술원 와인연구소) , 윤향식 (충북농업기술원 와인연구소)
This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines rang...
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