국산 참나무편의 첨가가 적포도주의 숙성에 미치는 영향

키워드

참고문헌 (42)

1. Koh KH, "Healthy characteristics of wine", Korean J Food Ind Nut, 4, pp.20~25 (1999)
2. 이승주, "포도 품종을 달리한 한국산 포도주의 제조 및 기호도 분석", 한국식품과학회지, 36(6), pp.911~918 (2004), 한국식품과학회
3. 이주경, "Campbell Early를 이용하여 만든 포도주의 산도 감소에 관한 연구", 한국식품과학회지, 38(3), pp.408~413 (2006), 한국식품과학회
4. Cerdán TG, "Volatile composition of aged wine in used barrels of French oak and of American oak", J Food Res Int, 35, pp.603~610 (2002)
5. Pérez-Prieto LJ, "Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition", J Agric Food Chem, 50, pp.3272~3276 (2002)
6. Gutiérrez Afonso VL, "Sensory descriptive analysis between white wines fermented with oak chips and in barrels", J Food Sci, 67, pp.2415~2419 (2002)
7. Pérez-Coello MS, "Chemical and sensory changes in white wines fermented in the presence of oak chips", Int J Food Sci Technol, 35, pp.23~32 (2000)
8. Pérez-Coello MS, "Fermentation of white wines in the presence of wood chips of American and French oak", J Agric Food Chem, 48, pp.885~889 (2000)
9. Guchu E, "Volatile composition and sensory characteristics of chardonnay wines treated with American and Hungarian oak chips", Food Chem, 99, pp.350~359 (2006)
10. Frangipane MT, "Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips", Food Chem, 103, pp.46~54 (2007)
11. Del Alamo Sanza M, "Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips", Anal Chim Acta, 513, pp.229~237 (2004)
12. Arapitsas P, "Artificial aging of wines using oak chips", J Food Chem, 86, pp.563~570 (2004)
13. Fernández de Simón B, "Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them", Anal Chim Acta, 660, pp.211~220 (2010)
14. Bautista-Ortín AB, "The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: Effect of the contact time and size of the oak chips on aroma compounds", Australian J Grape and Wine Res, 14, pp.63~70 (2008)
15. Koussissi E, "Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis", Food Chem, 114, pp.1503~1509 (2009)
16. On the aptitude of the Korean oak varieties as barrels for aging apple fine spirits, "J Korean Agric Chem Soc", 1977, 66~80
17. Lee KH, "Comparison of the flavor componenets of apple and strawberry fine distillates aged with Korean oak varieties", J Korean Agric Chem Soc, 26, pp.183~190 (1983)
18. Kim NH, "Principal study of Korean oak woods for utilization with whisky aging barrel", J Korean For En, 21, pp.43~50 (2002)
19. "Liquors Analysis Provision" (2010)[URL]
20. Ahmed H, "Principles and reactions of protein extraction, purification and characterization", pp.350~352 (2004), CRC Press
21. Amerine MA, "Methods for Analysis of Musts and Wine", pp.176~180 (1980), Wiley & Sons
22. 인상낙, "MITE-AFLP를 이용한 자포니카 벼의 다양성 검정", 한국작물학회지, 51(3), pp.259~268 (2006), 한국작물학회
23. 장석원, "국내외 포도즙 및 포도주의 주요 페놀계 화합물 함량 비교분석", 한국식품저장유통학회지, 16(5), pp.747~753 (2009), 한국식품저장유통학회
24. Kim DH, "Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine", Biotechnol Lett, 30, pp.1633~1638 (2008)
25. Auw JM, "Effect of processing on the phenolics and color of cabernet sauvignon, chambourcin and noble wines and juices", Am J Enol Vitic, 47, pp.279~286 (1996)
26. Kim GH, "Studied on quality maintenance of fresh fruit and vegetables using modified atmosphere packaging", Korean J Post Sci Technol, 5, pp.23~28 (1998)
27. Lawless HT, "Sensory evaluation of food: principles and practices" (1988), Chapman and Hall
28. Hubbard MR, "Statistical quality control for the food industry" (1990), Van Nostrand Reinhold
29. Waterhouse EL, "Wine Phenolics", Annals of the New York Academy of Sciences, 957, pp.21~36 (2002)
30. Puech JL, "The tannins of oak heartwood: structure, properties, and their influence on wine flavor", American J Enology and Viticulture, 50(4), pp.469~478 (1999)
31. Halliwell B, "The antioxidant paradox", The Lancet, 335, pp.1179~1180 (2000)
32. Pietta PG, "Flavonoids as antioxidants", J Nat Prod, 63, pp.1035~1042 (2000)
33. Pervaiz S, "Resveratrol: from grapevines to mammalian biology", J FASEB, 17, pp.1975~1985 (2003)
34. Teissedre PL, "Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines", J Sci Food Agric, 70, pp.55~61 (1996)
35. "Korean Food Standards Codex", Korea Food & Drug Administration, 5-27-7~ (2011)
36. Lindros KO, "Utilization and metabolic effects of acetaldehyde and ethanol in the perfused rat liver", Biochem J, 126, pp.945~952 (1972)
37. Rojas V, "Studies on acetate ester production by non-Saccharomyces wine yeasts", Int J Food Microbiol, 70, pp.283~289 (2001)
38. Rapp A, "Wine aroma", Cell Mol Life Sci, 42, pp.873~884 (1986)
39. Jackson RS, "Wine science: principle, practice, perception. 2nd ed" (2000), Academic Press
40. 이장은, "한국산 적포도주의 색도 변화에 관한 연구 (II)", 한국식품과학회지, 34(2), pp.164~169 (2002), 한국식품과학회
41. Lorenzo C, "Effect of red grapes co-winemaking in polyphenols and color of wines", J Agric Food Chem, 53, pp.7609~7616 (2005)
42. Heredia FJ, "Chromatic characterization of anthocyanins from red grapes-I. pH effect", Food Chem, 63, pp.491~498 (1998)

관련 논문AI추천