Improvement in Sensory Characteristics of Campbell Early Wine by Adding Dual Starters of Saccharomyces cerevisiae and Oenococcus oeni

Ki Seon Yoo; Hwa Young Choi; Eun Young Seo; Nam Soo Han; Hyang Sik Yoon; Yu Jin Kim; Ji Eun Kim; Myoung Dong Kim

한국미생물생명공학회 Journal of Microbiology and Biotechnology Improvement in Sensory Characteristics of Campbell Early Wine by Adding Dual Starters of Saccharomyces cerevisiae and Oenococcus oeni

Accredited SCIE SCOPUS

( Ki Seon Yoo ) , ( Ji Eun Kim ) , ( Eun Young Seo ) , ( Yu Jin Kim ) , ( Hwa Young Choi ) , ( Hyang Sik Yoon ) , ( Myoung Dong Kim ) , ( Nam Soo Han )

한국미생물생명공학회 2010.07

Journal of Microbiology and Biotechnology vol. 20 iss. 7 1121-1127(7pages)

UCI I410-ECN-0102-2012-470-001082038

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Abstract

Keywords

Saccharomyces cerevisiae

Oenococcus oeni

malolactic fermentation

Campbell Early grape

sensory test

red wine

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[자료제공 : 네이버학술정보]