The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 9 Issue 4
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- Pages.409-412
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Development of Peach Fermented Wine
복숭아 발효주 개발에 관한 연구
Abstract
본 연구는 '96학년도 배재대학교 교내 학술 연구비 지원으로 수행되었다. ^x Juice yield of peach "Yoo Myung" by pretreatment of various enzymes and heat was determined, and physicochemical properties of peach wine fermented by some Saccharomyces cerevisiae were also investigated. 89.2% of juice yield was showed in mixture treatment of pectinase and cellulase at 35