References
- Korean Statistical Information Service (KOSIS). 2014. Cultivation area of apple. Statistic Korea, Daejeon, Korea.
- Korean Statistical Information Service (KOSIS). 2014. Consumption of apple per capita. Statistic Korea, Daejeon, Korea.
- Yun HJ, Lim SY, Hur JM, Jeong JW, Yang SH, Kim DH. 2007. Changes of functional compounds in, and texture characteristics of, apples, during post-irradiation storage at different temperature. Korean J Food Preserv 14: 239-246.
- Chung JH, Mok CK, Lim SB, Park YS. 2003. Ultrafiltration for quality improvement of apple wine. J Korean Soc Agric Chem Biotechnol 46: 201-206.
- Choi SH, Baek SY, Yeo SH, Park HD. 2012. Rapid fermentation of freeze-concentrated ice apple wine by a sugar tolerant yeast, Saccharomyces cerevisiae SS89. Korean J Food Preserv 19: 413-419. https://doi.org/10.11002/kjfp.2012.19.3.413
- Lee JH, Kang TH, Um BH, Sohn EH, Han WC, Ji SH, Jang KH. 2013. Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs. Food Sci Biotechnol 22: 1039-1046. https://doi.org/10.1007/s10068-013-0181-y
- Alberti A, Vieira RG, Drilleau JF, Wosiacki G, Nogueira A. 2011. Apple wine processing with different nitrogen contents. Braz Arch Biol Technol 54: 551-558. https://doi.org/10.1590/S1516-89132011000300017
- Joshi VK, Sandhu DK. 1997. Effect of different concentration of initial soluble solids on physico-chemical and sensory qualities of apple wine. Indian J Hortic 54: 116-123.
- Reynolds A, Cliff M, Girard B, Kopp TG. 2001. Influence of fermentation temperature on composition and sensory properties of Semillon and Shiraz wines. Am J Enol Vitic 52: 235-240.
- Kim DR, Seo BM, Noh MH, Kim YW. 2012. Comparison of temperature effects on brewing of Makgeolli using uncooked germinated black rice. KSBB J 27: 251-256. https://doi.org/10.7841/ksbbj.2012.27.4.251
- Kim YR, Moon ST, Park SK. 2008. Effects of yeast strains and fermentation temperatures in production of hydrogen sulfide during beer fermentation. Korean J Food Sci Technol 40: 238-242.
- Torija MJ, Beltran G, Novo M, Poblet M, Guillamon JM, Mas A, Rozes N. 2003. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. Int J Food Microbiol 85: 127-136. https://doi.org/10.1016/S0168-1605(02)00506-8
- Kourkoutas Y, Koutinas AA, Kanellaki M, Banat IM, Marchant R. 2002. Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures. Food Microbiol 19: 127-134.
- National Tax Service. 2009. Analysis of liquor regulatory. National Tax Service, Seoul, Korea. p 12-41.
- Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J Food Sci Technol 36: 609-615.
- Park CS, Lee TS. 2002. Quality characteristics of takju prepared by wheat flour nuruks. Korean J Food Sci Technol 34: 296-302.
- Pampulha ME, Loureiro V. 1989. Interaction of the effects of acetic acid and ethanol on inhibition of fermentation in Saccharomyces cerevisiae. Biotechnol Lett 11: 269-274. https://doi.org/10.1007/BF01031576
- Cottrell THE, Mc Lellan MR. 1986. The effect of fermentation temperature on chemical and sensory characteristics of wines from seven white grape cultivars grown in New York State. Am J Enol Vitic 37: 190-194.
- Masneuf-Pomarede I, Mansour C, Murat ML, Tominaga T, Dubourdieu D. 2006. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines. Int J Food Microbiol 108: 385-390.
- Han EH, Lee TS, Noh BS, Lee DS. 1997. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J Food Sci Technol 29: 555-562.
-
Colibaba LC, Cotea VV, Niculaua M, Schmarr HG. 2012. Volatile compounds captured in exhaust
$CO_2$ flow during the fermentation of Busuioaca de Bohotin wine. Environ Eng Manage J 11: 1895-1900. - Kim ZU. 1985. Food processing. Moonwoondang, Seoul, Korea. p 5-12.
- Satora P, Tarko T, Duda-Chodak A, Sroka P, Tuszynski T, Czepielik M. 2009. Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines. J Agric Food Chem 57: 11209-11217. https://doi.org/10.1021/jf9025053
- Ministry of Food and Drug Safety. Standards and specifications of liquor. http://www.foodnara.go.kr/alcohol_safety/sub02/sub2.jsp?id=2-2 (accessed Sep 2015).
- Carreon-Valencia T. 1999. Acetaldehyde. In IARC Monograph 71. International Agency for Research on Cancer, Lyon, France. p 99-105.
- Kim JY, Park GS. 2014. Analysis of consumers' present use and future demand of traditional Korean liquors. Korean J Food Cook Sci 30: 41-50. https://doi.org/10.9724/kfcs.2014.30.1.041
Cited by
- Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.730
- Changes on the Quality Characteristics of Prunus davidiana Sugar Extracts by Processing Conditions vol.24, pp.3, 2016, https://doi.org/10.13050/foodengprog.2020.24.3.214
- Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in Prunus mume Sugar Extracts vol.24, pp.4, 2020, https://doi.org/10.13050/foodengprog.2020.24.4.309