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
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
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.
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
Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color ofthe Campbell wine was greatly darkened by mixing it with
the four wines. During 120 days of aging, the ethanol content ranged from 15.8 to 16.40% which corresponds to a good conversion rate of sugars. Among the four samples tested, thewinemade with Jeongeup raspberries showed the highest levels of total
The L value ofwinemade from Agawan and NY 21576 were lower and darker than those ofwines prepared from other grapes. Winemade from NY 21576 grapes had a polyphenol concentration of 1.40 ㎎/mL, which was higher than that of any other wine, where