Quality characteristics of black raspberry wine fermented with different yeasts

Journal of the Korean Society of Food Science and Nutrition

Volumn 42, Issue 5, 2013, Pages 784-791

  Lee, Yoonji ^a   Kim, Jae Cheol ^a   Hwang, Keum Taek ^a   Kim, Dong Ho ^b   Jung, Chang Min ^c  

^a Seoul National University   (South Korea)

^b Ministry of Agriculture and Forestry Korea   (South Korea)

^c Baesangmyun Brewery Institute Co Ltd   (South Korea)

Author keywords

Anthocyanin; Antioxidant activity; Black raspberry wine; Phenolics; Yeast

Indexed keywords

RUBUS GLAUCUS; RUBUS OCCIDENTALIS;

EID: 84907003629     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2013.42.5.784     Document Type: Article

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