Fermentation Characteristics of Wine Using Fresh Jujube

Kang, Tae-Su; Woo, Koan-Sik; Lee, Jun-Soo; Jeong, Heon-Sang

doi:10.13050/foodengprog.2006.10.3.164

Food Eng. Prog. 2006; 10(3):164-171

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.3.164

Article

생대추를 이용한 와인의 발효 특성

강태수¹^,^*, 우관식², 이준수¹, 정헌상¹

Fermentation Characteristics of Wine Using Fresh Jujube

Tae-Su Kang¹^,^*, Koan-Sik Woo², Jun-Soo Lee¹, Heon-Sang Jeong¹

Author Information & Copyright ▼

¹충북과학대학 바이오식품생명과학과

²충북대학교 식품공학과

¹Department of Biofood Science and Biotechnology, Chungbuk Provincial University of Science and Technology

²Department of Food Science and Technology, Chungbuk National University

^*Corresponding author: Tae-Su Kang, Assistant professor, Department of Biofood Science and Biotechnology, Chungbuk Provincial University of Science and Technology, Gumguri, Okcheon-eup, Okcheon-gun, Chungbuk, 373-807, Korea. Phone: 043-730-6383, Fax: E-mail: tskang@ctech.ac.kr

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2006