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KMID : 0380620060380050642
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.642 ~ p.647
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Microbiology/Fermentation/Biotechnology : Yeast Selection and Comparison of Sterilization Method for Making Strawberry Wine and Changes of Physicochemical Characteristics during Its Fermentation
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Jeong Eun-Jeong
Kim Yong-Suk
Jeong Do-Youn
Shin Dong-Hwa
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Abstract
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KEYWORD
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strawberry wine, alcohol fermentation, yeast selection, sterilization method, sugar addition
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