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KMID : 0380620040360050773
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.773 ~ p.778
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Microbiology/Fermentation/Biotechnology : Properties of Wine from Domestic Grape, Vitis labrusca cultivar. Campbell`s Early, Fermented by Carbonic Maceration Vinification Process
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박원목/Park WM
박혁구/이숙종/강경일/이철호/윤경은/Park HG/Rhee SJ/Kang KI/Lee CH/Yoon KE
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Abstract
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KEYWORD
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carbonic maceration, Campbell`s Early, malic acid
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