Author:
Jeong Hyo-sung,Lee Sae-Byuk,Yeo Su-bin,Kim Da-Hye,Choi Jun-Su,Kim Dong-Hwan,Yeo Soo-Hwan,Park Heui-Dong
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
Reference38 articles.
1. Kim
MA
2015
Fermentation characteristics of Campbell Early wine based on the amount of Korean indigenous Hanseniaspora uvarum cells. MS Thesis
1
Kyungpook National University
Korea
2. Quality improvement of Campbell Early wine by mixing with different fruits;Yook;Korean J Food Sci Technol,2007
3. Correlation analysis between fruit quality of 'Campbell Early' grapes and climatic factors;Kim;Korean J Agric For Meteorol,2011
4. Lee
JB
2014
Effects of a Hanseniaspora uvarum isolated from Korean grapes on the quality of wine fermented using Campbell Early grape must. MS Thesis
Kyungpook National University
Korea
2
5. Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine;Kim;Biotechnol Lett,2008
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7 articles.
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