Effect of Ozone and UV Treatment of Groundwater on the Quality of Wine
2004
Park, Y.G. (Daejin University, Pochun, Republic of Korea), E-mail: [email protected] | Kim, H.J. (Daejin University, Pochun, Republic of Korea)
Experiments using ozone are presented for the water purification and wine quality improvement. Advanced oxidation process results reveal water treatment by both ozone and UV radiation increases quality of the takju prepared using a Korean conventional nuruk than with ozone-treatment or convectional method only. Water quality was enhanced by ozone treatment, resulting in 85% reduction of hardness, and 30% increase in total glucose produced due to increased conductivity and biodegradability of water.
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