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이재우 ; 강병태 ; 윤옥현 ; 최영훈 김천대학교 2003 김천대학교 논문집 Vol.24 No.-
The possibility of wine-making from the plum cultivated in Gimcheon was investigated. Also, the quality of fermented plum wines were tested by the chemical components and sensory evaluation. Ethanol productivity of the plum by Saccharomyces sp. CMY-28 isolat- ed from citrus fruit was better than that of commercial dried-yeasts. The ethanol content and total acidity of plum wines made from Formosa and Soldam were 12~12.6% and 0 8% respectively. The wine made from Formosa was better than that of Soldam in their quality parameters and sensory scores.