복분자 와인의 제조공정 최적화
Process Optimization of the Raspberry Wine
- 한국산업기술융합학회(구. 산업기술교육훈련학회)
- 산업기술연구논문지
- 산업기술교육훈련논문지 제22권 3호
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2017.0955 - 59 (5 pages)
- 18

This study investigated the essential process of the raspberry wine for efficient production. In the otimal K2O2S5 concentration experimetation with a view to control contamination, fermentation process must be controlled by sustaining more than 20ppm K2O2S5. In the optimal activation condition experiment for the dry yeast, The dry yeast need 5% sucrose concentraion solution and 40℃ for activation. In the optimal diatomite product ratio experimentation, Celite Hyflo supercel : Celite Standard supercel =1:1 are sutable for filtraion quality and production efficiency according as turbidity and filtering velocity. These results suggest that optimal process condition of the raspberry wine production.
Ⅰ. 서 론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결 론
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