Acknowledgement
본 연구는 농촌진흥청 지역농산물 소비 확대를 위한 생산안정화 기반 기술 개발사업(PJ01667004)의 지원에 의해 이루어진 것이며, 연구비 지원에 감사드립니다.
References
- Block G, Pattersone B, Subar A. 1992. Fruit, vegetables, and cancer prevention: A review of the epidemiological evidence. Nutr. Cancer, 18(1):1-29 https://doi.org/10.1080/01635589209514201
- Brent J, McMartin K, Aaron C, Phillips S, Kulig K. 2001. Fomepizole for the treatment of methanol poisoning. N. Engl. J. Med., 344:424-429 https://doi.org/10.1056/NEJM200102083440605
- Cho H. 2010. Quality and Standard Control of Bokbunja Wine based on Physicochemical Characteristics. Master's degree thesis, Konkuk University, Korea. pp 23
- Choe NE. 2021. Language of Flavor. Yemundang, Seoul, pp 313
- Davis CR, Wibowo D, Eschenbruch R, Lee TH, Fleet GH. 1985. Practical implications of malolactic fermentation: a review. Am. J. Enol. Vitic., 36(4):290-301 https://doi.org/10.5344/ajev.1985.36.4.290
- Doco T, Williams P, Chynier V. 2007. Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition. J. Agric. Food Chem., 55(16):6643-6649 https://doi.org/10.1021/jf071427t
- Eom JS. 2013. The Effect of Cellulose hydrolysis and pectin hydrolysis process on red wine fermentation (MBA), Master's degree thesis, Konkuk University, Korea, pp 1
- Fleet GH. 1993. The microorganisms of winemaking-isolation enumeration and identification in Wine microbiology and biotechnology. Harwood Academic Publishers, Chur, Switzerland. pp 1-27
- Hong SJ, Boo CG, Heo SU, Jo SM, Jeong HY, Yoon SJ, Lee YS, Park SS, Shin EC. 2021. Investigation of taste and flavor properties of radish varieties harvested in Korea using electronic tongue and electronic nose. Korean J. Food Sci. Technol., 53(4):375-381
- Iversone J. 2000. Home Wine Making Step by Step. A Guide to Fermenting Wine Grapes, 2rd ed. Stonemark Publishing Co. pp 115-125
- Jackson RS. 2008. Wine science: principles and applications. Academic press. San Diego, CA, USA, pp 418-424
- Jacobson JL. 2006. Introduction to wine laboratory practices and procedures. Springer Science & Business Media. pp 188-191
- Jeon JA, Park SJ, Yeo SH, Choi JH, Choi HS, Kang JE, Jeong ST. 2013. Effect of cell wall degrading enzyme and skin contact time on the brewing characteristics of Cheongsoo grape. Korean J. Food Preserv., 20(6):846-853 https://doi.org/10.11002/kjfp.2013.20.6.846
- Jermendi E, Beukema M, van den Berg MA. de Vos P. Schols HA. 2022. Revealing methyl-esterification patterns of pectins by enzymatic fingerprinting: Beyond the degree of blockiness. Carbohydr. Polym., 277:1-8 https://doi.org/10.1016/j.carbpol.2021.118813
- Jordao AM, Vilela A, Cosme F. 2015. From sugar of grape to alcohol of wine: Sensorial impact of alcohol in wine. Beverages, 1(4):292-310 https://doi.org/10.3390/beverages1040292
- Kang JE, Kim YM, Lee JE, Im BR, Choi JH, Han GJ, Jeong HN. 2023. Quality characteristics of distilled soju using Dae-hong peaches. Korean J. Food Preserv, 30(4):683-690 https://doi.org/10.11002/kjfp.2023.30.4.683
- Kim CW, Jeon JA, Kang JE, Choi HS, Yeo SH, Jeong ST. 2016. Characteristics of Gaeryangmerou wine deacidified by calcium carbonate. J. East Asian Soc. Diet., Life, 26(6):559-564 https://doi.org/10.17495/easdl.2016.12.26.6.559
- Kim DH. 2010. Food Chemistry. Tamgudang, Seoul, pp 251-266
- Kim JC. Lee SH, Min HR, Lee DS, Kim JG. 2009. Enology. Baeksan, Gyeonggi-do, pp 140-141
- Kim JS, Sim JY. Yook C. 2001. Development of red wine using domestic grape Campbell Early. Korea J. Food Sci. Technol., 33:319-326
- Kim KH, Han GD. 2011. White wine making using Campbell Early grapes with different kinds of yeasts. Culin. Sci. Hosp. Res., 17(3):162-171 https://doi.org/10.20878/cshr.2011.17.3.013
- Kim SD, Cho JW. 1999. Processing of peach and it's future prospect. Res Bulletin Catholic Univ of Taegu Hyosung, 7:39-48
- Kim YJ, Song GC, Lee YH, Jang KH, Jeong ST, Jeong C. 2012. Fruit wine: science and application. Soohaksa, Seoul, Korea, pp 162-400
- Lao C, Lopez-Tamanes E, Lamuela-Raventos RM, Buxaderas S, Torre-Boronat M. 1997. Pectic enzyme treatment effects on quality of white grape musts and wines. J. Food Sci., 62(6):1095-1254 https://doi.org/10.1111/j.1365-2621.1997.tb12231.x
- Lee JC, Choi YK, Park JS, Jung HH, Yi DH, Choe TB, Kim HJ. 2012. Effect of pectinase in grape (red glove) production and quality of red wine. J. East Asian Soc. Diet. Life, 22(2):264-270
- Lee PH, Park SY, Jang TH, Yim SH, Nam SH, In MJ, Kim DC, Chae HJ. 2014. Effects of Complex carbohydrase treatment on physiological activities of pear peel and core. J. Korean Soc. Food Sci. Nutr., 43(3):404-410 https://doi.org/10.3746/jkfn.2014.43.3.404
- Lee SJ, Lee JE, Kim SS. 2004. Development of Korean red wines using various grape varieties and preference measurement. Korean J. Food Sci. Technol., 36(6):911-918
- Lee SR, Chang KJ. 1971. A study on the development of a juice-clarifying enzyme preparation. Appl. Biol. Chem., 14(1):1-7
- Liu SQ. 2002. Malolactic fermentation in wine-beyond deacidification. J. Appl. Microbiol, 92(4):589-601 https://doi.org/10.1046/j.1365-2672.2002.01589.x
- Moon SJ, Sohn KH, Yoon S. 1981. Chemical and Gelation Characteristics of Pectins Obtained from Ripened and Unripened Crabapples. J. Korean Home Eco. Assoc., 19(4):33-39
- Oh CH, Lee YJ, Min SH. 2013. Estimation of Methanol Exposure Level via Alcoholic Beverage Consumed by Jecheon Citizen, South Korea. Korean J. Food Nutr., 26(1):44-50 https://doi.org/10.9799/ksfan.2013.26.1.044
- Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE. 2002. Suitability of domestic grape, cultivar Campbell's Early, for production of red wine. Korean J. Food Sci. Technol., 34(4):590-596
- Prathyusha K. Suneetha V. 2011. Bacterial pectinases and their potent biotechnological application in fruit processing/juice production industry: a review. J. Phytology, 3(6):16-19
- Rasori A, Ruperti B., Bonghi C, Tonutti, P, Ramina A. 2002. Characterization of two putative ethylene receptor genes expressed during peach fruit development and abscission. J. Exp. Bot., 53(379):2333-2339 https://doi.org/10.1093/jxb/erf097
- Riedel H, Saw NMMT, Akumo DN, Kutuk O, Smetanska I. 2012. Wine as food and medicine. In Scientific, Health Soc. Asp. Food Ind., 399-418
- Stadtman FH, Buhlert JE, Marsh GK. 1977. Titratable acidity of tomato juice as affected by break proceure. J. Food Sci., 42:379-382 https://doi.org/10.1111/j.1365-2621.1977.tb01503.x
- National Tax Service Liquor License Support Center. 2020. Liquor analysis manual. Available from: http://www.law.go.kr. [Accessed Oct. 1, 2023]