wine was lower and darker than the L values ofwines prepared from Campbell and Sheridan grapes. Thewines prepared from grapes with the addition of removed skins were darker and had 30% higher polyphenol concentrations than those ofwines made from
This study discuss about influence of domestic wine industry through advance of Korea Home-madewine come from Canada, and contrast Korea wine industry with Canada, for representative example, Home-madewine influencing on thewine industry.
The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory a
made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76
of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice winemade with less than 20% of black rice.
ofthewines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 ㎎/㎖, 3.22 and 3.65 ㎎/㎖, respectively. Finally, sensory evaluation ofwine fermented with Seolgaengbyeo showed better taste than that ofwinemade w
Physicochemical and organoleptic characteristics of omija wines made by traditional method, adding grape juice and sugar solution periodically, and with dry omija were compared. The pH values of all omija wines were ranged 2~3 during fermentation. T