Brewing and Quality Characteristics of Schisandra chinensis Yakju

The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observ...

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Veröffentlicht in:	Journal of applied biological chemistry 2012-09, Vol.55 (3)
Hauptverfasser:	Cho, K.S., Chonbuk National University, Jeonju, Republic of Korea, Jeong, E.Y., Chonbuk National University, Jeonju, Republic of Korea, Choi, H.S., Chonbuk National University, Iksan, Republic of Korea, Kim, M.K., Chonbuk National University, Iksan, Republic of Korea
Format:	Artikel
Sprache:	kor
Schlagworte:	ACIDE CITRIQUE ACIDE ORGANIQUE ACIDO CITRICO ACIDOS ORGANICOS CITRIC ACID ORGANIC ACIDS Schisandra chinensis Yakju
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