Effect of Fermentation Temperature on Quality Characteristics of Apple Wine-Reference-Cited by-同舟云学术

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Effect of Fermentation Temperature on Quality Characteristics of Apple Wine

Published:2016-01-31 Issue:1 Volume:45 Page:155-159
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kwak Han Sub,Seo Jae Soon,Bae Haejung,Lee Hwajong,Lee Youngseung,Jeong Yoonhwa,Kim Misook

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201606050646740.pdf

Reference20 articles.

1. Rapid Fermentation of Freeze-Concentrated Ice Apple Wine by a Sugar Tolerant Yeast, Saccharomyces cerevisiae SS89

2. Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

3. Apple wine processing with different nitrogen contents

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin;Korean Journal of Food Preservation;2018-10-30

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