Quality Improvement of Campbell Early Wine by Mixing with Different Fruits
2007
Yook, C. (Youngdong University, Youngdong, Republic of Korea), E-mail: [email protected] | Seo, M.H. (Youngdong University, Youngdong, Republic of Korea) | Kim, D.H. (Youngdong University, Youngdong, Republic of Korea) | Kim, J.S. (Kyungpook National University, Daegu, Republic of Korea)
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 of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to 6~13 by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to 36~46 by mixing it with 20% bokbunja or blackcurrant.
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