최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.30 no.1, 2020년, pp.51 - 58
Bae, Eun-Jung , Kim, Chan-Woo , Lim, Bo-Ra , Gang, Gi-Yun , Her, Youn-Young , Park, Young-Sik , Jeong, Seok-Tae
초록이 없습니다.
Bae EJ (2019) Antioxidant properties of aronia materials and wine by variety. MS Thesis Chonbuk National University, Jeonju. pp 15-16.
Cabrera SG, Lee YR, Kim ST, Moon K (2007) Influence of additions of seeds and stems on the properties of processed Campbell grape juice. Korean J Food Preserv 14(3): 256-262.
Chang EH, Jeong ST, Park KS, Yun HK, Roh JH, Jang HI, Choi JU (2008) Characteristics of domestic and imported red wines. Korean J Food Preserv 15(3): 203-208.
Domarew, Christopher A., Holt, Richard R., Goodman-Snitkoff, Gail. A Study of Russian Phytomedicine and Commonly Used Herbal Remedies. Journal of herbal pharmacotherapy, vol.2, no.4, 31-48.
Drysdale GS, Fleet GH (1985) Acetic acid bacteria in some Australian wines. Food Technol Australia 37(1): 17-20.
10.1016/S0021-9258(18)84277-6 Folin O, Ciocalteu V (1927) On tyrosine and tryptophane determination in proteins. J Biol Chem 27: 625-650.
Gil-Muñoz R, Gómez-Plaza E, López-Roca JM, Martínez-Cutillas A, Fernández-Fernández JI (2001) Phenolic compounds and color stability of red wines: Effect of skin maceration time. Am J Enol Vitic 52(3): 266-270.
Gomez-Plaza, E., Gil-Munoz, R., Lopez-Roca, J. M., Martinez, A.. Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time. Journal of agricultural and food chemistry, vol.48, no.3, 736-741.
Iverson J (2000) Home Wine Making Step by Step: A Guide to Fermenting Wine Grapes. Stonemark publishing Co, Medford, MA, USA. pp 214-225.
Jackson R (2008) Wine Science. Elsevier Inc, San Diego, CA, USA. pp 418-424.
Kim SJ, Lee HJ, Park KH, Rhee CO, Lim IJ, Chung HJ, Moon JH. (2008) Isolation and identification of low molecular phenolic antioxidants from ethylacetate layer of Korean black raspberry (Rubus coreanus Miquel) wine. Korean J Food Sci Technol 40(2): 129-134.
Kulling, Sabine E, Rawel, Harshadai M. Chokeberry (Aronia melanocarpa) - A review on the characteristic components and potential health effects.. Planta medica, vol.74, no.13, 1625-1634.
Liu, Huai-Feng, Wu, Ben-Hong, Fan, Pei-Ge, Li, Shao-Hua, Li, Lian-Sheng. Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis. Journal of the science of food and agriculture, vol.86, no.10, 1526-1536.
Lee JE, Hong HD, Choi HD, Shin YS, Won YD, Kim SS, Koh KH (2003) A study on the sensory characteristics of Korean red wine. Korean J Food Sci Technol 35(5): 841-848.
Lee JK, Kim JS (2006) Study on the deacidification of wine made from Campbell Early. Korean J Food Sci Technol 38:(3) 408-413.
Lee SJ, Lee JE, Kim SS (2004) Development of Korean red wines using various grape varierties and preference measurement Korean J Food Sci Technol 36(6): 911-918.
Lee SO, Park MY (1980) Immobilization of Leuconostoc oenos cells for wine deacidification. Korean J Food Sci Technol 12(4): 299-304.
Ma KH (2019) Changes in Alcohol Consumption and The Expansion of The Wine Market. Bi-Weekly Hana Financial Focus, Hana Institute of Finance, Seoul, Korea. pp 4-8.
Margalit Y(1997) Concepts in Wine Chemistry. The Wine Appreciation Guild, San Francisco, USA. pp 20-21.
Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., Ewert, B.. Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia. Journal of agricultural and food chemistry, vol.47, no.10, 4009-4017.
National Agricultural Products Quality Management Service. (2002) The Annual Report of Food Industry: Survey on Fruit Cultivation in Korea. The AF News Press, Seoul, Korea. pp 200-205.
Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE (2002) Suitability of domestic grape, cultivar Cambell's Early for production of red wine. Korean J Food Sci Technol 34(4): 590-596.
Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D. (2000) Phenolic Compounds: The Chemistry of Wine Stabilization and Treatments. VOL Ⅱ. pp 129-157. In: Handbook of enology. Ribereau- Gayon P (ed). John Wiley & Sons Ltd., Chichester, England.
Seo JH, Jeong YJ, Kim KS (2000) Physiological characteristics of tannins isolated from astringent persimmon fruits. Korean J Food Sci Technol 32(1): 212-217.
Shin, Ji Hyeon, Cho, Kye Man, Seo, Weon Taek. Enhanced Antioxidant Effect of Domestic Wheat Vinegar using Mugwort. 농업생명과학연구 = Journal of agriculture & life science, vol.48, no.5, 95-104.
Shin Jang Ho,, Jinsil Lee,. 국내산 드라이 레드 와인의 품질 특성 및 항산화 활성. Culinary science & hospitality research = 한국조리학회지, vol.25, no.4, 52-62.
Son, Hong-Seok, Hwang, Geum-Sook, Kim, Ki Myong, Ahn, Hyuk-Jin, Park, Won-Mok, Van Den Berg, Frans, Hong, Young-Shick, Lee, Cherl-Ho. Metabolomic Studies on Geographical Grapes and Their Wines Using1H NMR Analysis Coupled with Multivariate Statistics. Journal of agricultural and food chemistry, vol.57, no.4, 1481-1490.
Soyer, Y., Koca, N., Karadeniz, F.. Organic acid profile of Turkish white grapes and grape juices. Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems, vol.16, no.5, 629-636.
Yoon HS, Park HJ, Park JH, Jeon JO, Jeong CW, Choi WI, Kim SD, Park JM. (2017) Quality characteristics and volatile flavor components of aronia wine. J Korean Soc Food Sci Nutr 30(3): 599-608.
Yoon TG (2013) FTA and domestic grape industry Ms Thesis Yonsei University, Seoul, Korea.
Yook CE, Jang EM (2009) Quality improvement of wines made from domestic grapes by the elimination or addition of grape skins. Korean Soc Food Sci Technol 41(5): 528-535.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.