- Volume 41 Issue 2
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Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation
건조 오미자에서 분리된 야생 효모로 와인 제조 및 알코올 발효 시 영양요구성 조사
- Mo, Hye-Won (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
- Jeong, Ji-Suk (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
- Choi, Sang-Won (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
- Choi, Kyoung-Ho (Dept. of Food Science and Nutrition, Catholic University of Daegu)
- Received : 2011.08.23
- Accepted : 2012.01.07
- Published : 2012.02.29
This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at
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