Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 1
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- Pages.17-24
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- 2000
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- 0367-6293(pISSN)
The Changes of Aroma in Wine Treated with Reverse Osmosis System
역삼투압 시스템으로 처리한 포도주의 향기성분 변화
- Lee, Seung-Ryong (Department of Food Science and Technology, Chungnam National University) ;
- Lee, Kyu-Hee (Department of Food Science and Technology, Chungnam National University) ;
- Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
- Lee, Suk-Kun (Department of Food Science and Technology, Chungnam National University)
- Published : 2000.02.28
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56 12
Abstract
Reverse osmosis (RO) system was applied to improve wine quality. General wine (GEN) and wines containing different sugar levels
Keywords
reverse osmosis system;wine;aroma