Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 4
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- Pages.547-553
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study on Preferences of Watermelon-Wine Manufactured with Different Kinds of Yeasts and Different Starting Sugar Contents
효모와 초기 당도를 달리하여 개발한 수박 양조주의 기호도에 관한 연구
- Byun, Ji-Sub (Dept. of Food Service Management, Kyung Hee University) ;
- Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University) ;
- Ha, Tae-Youl (Korea Food Research Institute)
- Published : 2008.08.31
Abstract
The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content (